Add the sugar and yeast to 1½ cups of warm water. Leave without stirring.
5 min
2
Mix the flour and salt in a large mixing bowl.
1 min
3
Make a well in the center of the flour and pour in the yeast mixture along with an extra ⅓ cup of warm water.
1 min
4
Mix the flour and water until you have a moist and firm dough, adding more warm water a tbsp at a time if needed (it may not be).
3 min
5
On a floured countertop, kneed the dough until it is smooth and elastic while trying to work in as much flour as possible to form a stiff dough.
10 min
6
Lightly coat the dough with olive oil, place in a bowl, and cover with a damp dish towel. Let rise in a warm place until the dough has doubled in size.
1 hour
7
Fill a large pot with water about 3" deep and bring to a boil, and then reduce the heat to a simmer. Preheat your oven to 425°F.
10 min
8
Using a scale, divide the dough into 8 equal portions. Shape each portion into a ball by rollingin between your two cupped hands.
8 min
9
Coat a finger with flour and gently press your finger through the center of each ball. Expand the initial hole until it's about ⅓ the overall diameter of the bagel.
8 min
10
Using a slotted spoon (or something similar), drop in each bagel into the water and boil for 1-2 min on each side (more times makes for a chewier crust).
2-4 min
11
Remove the bagels from water and place onto a lightly oiled cooking sheet. Coat each bagel lightly with an egg wash and cover with your preferred toppings.
2 min
12
Bake until golden brown and the toppings just start to singe.
20 min
13
Cool on a wire rack.
5 min
\ No newline at end of file
+
Bagels
2 tsp
active dry yeast
1½ tbsp
granulated sugar
1¼ cup
warm water
500g
bread flour (+ a little extra)
1½ tsp
salt
Ideas for toppings:
kosher salt
caraway seeds
sesame seeds
fennel seeds
minced onion
minced garlic
poppy seeds
cumin seeds
1
Add the sugar and yeast to 1½ cups of warm water. Leave without stirring.
5 min
2
Mix the flour and salt in a large mixing bowl.
1 min
3
Make a well in the center of the flour and pour in the yeast mixture along with an extra ⅓ cup of warm water.
1 min
4
Mix the flour and water until you have a moist and firm dough, adding more warm water a tbsp at a time if needed (it may not be).
3 min
5
On a floured countertop, kneed the dough until it is smooth and elastic while trying to work in as much flour as possible to form a stiff dough.
10 min
6
Lightly coat the dough with olive oil, place in a bowl, and cover with a damp dish towel. Let rise in a warm place until the dough has doubled in size.
1 hour
7
Fill a large pot with water about 3" deep and bring to a boil, and then reduce the heat to a simmer. Preheat your oven to 425°F.
10 min
8
Using a scale, divide the dough into 8 equal portions. Shape each portion into a ball by rollingin between your two cupped hands.
8 min
9
Coat a finger with flour and gently press your finger through the center of each ball. Expand the initial hole until it's about ⅓ the overall diameter of the bagel.
8 min
10
Using a slotted spoon (or something similar), drop in each bagel into the water and boil for 1-2 min on each side (more times makes for a chewier crust).
2-4 min
11
Remove the bagels from water and place onto a lightly oiled cooking sheet. Coat each bagel lightly with an egg wash and cover with your preferred toppings.
2 min
12
Bake until golden brown and the toppings just start to singe.
20 min
13
Cool on a wire rack.
5 min
\ No newline at end of file
diff --git a/docs/beef-bourguignon/index.html b/docs/beef-bourguignon/index.html
index 3b094e3..d142fc1 100644
--- a/docs/beef-bourguignon/index.html
+++ b/docs/beef-bourguignon/index.html
@@ -1,4 +1,4 @@
-
Beef Bourguignon
6 oz
pork belly / bacon
3 lbs
lean stew beef (in bite-sized pieces)
3 cups
red wine (young & full-bodied)
3 cups
beef stock
3½ tbsp
olive oil
3½ tbsp
butter
20
small white onions
1
yellow onion (chopped)
1 tbsp
tomato paste
2 cloves
garlic (minced)
½ tsp
thyme
1
bay leaf (crumbled)
1
herb bouquet (4 parsley sprigs, ½ bay leaf, ¼ tsp thyme)
1 lb
mushrooms (quartered)
2 tbsp
flour
salt & pepper
1
Preheat oven to 450°F.
2
Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
+
Beef Bourguignon
6 oz
pork belly / bacon
3 lbs
lean stew beef (in bite-sized pieces)
3 cups
red wine (young & full-bodied)
3 cups
beef stock
3½ tbsp
olive oil
3½ tbsp
butter
20
small white onions
1
yellow onion (chopped)
1 tbsp
tomato paste
2 cloves
garlic (minced)
½ tsp
thyme
1
bay leaf (crumbled)
1
herb bouquet (4 parsley sprigs, ½ bay leaf, ¼ tsp thyme)
1 lb
mushrooms (quartered)
2 tbsp
flour
salt & pepper
1
Preheat oven to 450°F.
2
Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
cups of water then drain and dry.
10 min
3
Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
browned. Remove to a small bowl with a slotted spoon.
2-3 min
4
Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
and set aside with the lardons.
10 min
5
Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
diff --git a/docs/bok-choy-with-garlic/index.html b/docs/bok-choy-with-garlic/index.html
index d09b0e3..a90ac09 100644
--- a/docs/bok-choy-with-garlic/index.html
+++ b/docs/bok-choy-with-garlic/index.html
@@ -1 +1 @@
-
Bok Choy with Garlic
2 tbsp
butter
¼ cup
garlic (diced)
3 cup
chicken broth
6 heads
baby bok choy
1 pinch
salt
1 pinch
black pepper
1
Melt the butter in a saucepan over medium heat.
1 min
2
Cook the garlic until very lightly browned.
5 min
3
Pour in the chicken broth and bok choy; bring to a boil
10 min
4
Reduce heat and simmer until the bok choy is tender
6 min
5
Season to taste with salt & pepper
1 min
\ No newline at end of file
+
Bok Choy with Garlic
2 tbsp
butter
¼ cup
garlic (diced)
3 cup
chicken broth
6 heads
baby bok choy
1 pinch
salt
1 pinch
black pepper
1
Melt the butter in a saucepan over medium heat.
1 min
2
Cook the garlic until very lightly browned.
5 min
3
Pour in the chicken broth and bok choy; bring to a boil
10 min
4
Reduce heat and simmer until the bok choy is tender
6 min
5
Season to taste with salt & pepper
1 min
\ No newline at end of file
diff --git a/docs/bourbon-glazed-carrots/index.html b/docs/bourbon-glazed-carrots/index.html
index cf01dcc..6e8e6d5 100644
--- a/docs/bourbon-glazed-carrots/index.html
+++ b/docs/bourbon-glazed-carrots/index.html
@@ -1,2 +1,2 @@
-
Bourbon Glazed Carrots
2 lbs
carrots
¼ cup
butter
¼ cup
brown sugar
2 tbsp
bourbon
1
Cut carrots into bite-sized pieces and cover with water in a medium-sized stock pot.
3 min
2
Bring carrots to a boil and immediately reduce heat to a simmer. Cook until carrots are tender
+
Bourbon Glazed Carrots
2 lbs
carrots
¼ cup
butter
¼ cup
brown sugar
2 tbsp
bourbon
1
Cut carrots into bite-sized pieces and cover with water in a medium-sized stock pot.
3 min
2
Bring carrots to a boil and immediately reduce heat to a simmer. Cook until carrots are tender
but still somewhat firm. Drain and transfer to a serving dish.
15 min
3
Combine sugar, butter, and bourbon in a saucepan; bring to a simmer. Cook until thickened.
10 min
4
Pour bourbon sauce over the carrots and serve hot.
1 min
\ No newline at end of file
diff --git a/docs/caesar-salad/index.html b/docs/caesar-salad/index.html
index b5e5147..9f93dca 100644
--- a/docs/caesar-salad/index.html
+++ b/docs/caesar-salad/index.html
@@ -1,2 +1,2 @@
-
Caesar Salad
6 tbsp
olive oil
1
egg
1 tsp
anchovy paste
5 tsp
garlic (minced)
2 tsp
lemon juice
2 heads
romaine lettuce
⅓ cup
parmesan cheese
1
Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
+
Caesar Salad
6 tbsp
olive oil
1
egg
1 tsp
anchovy paste
5 tsp
garlic (minced)
2 tsp
lemon juice
2 heads
romaine lettuce
⅓ cup
parmesan cheese
1
Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
smooth and evenly mixed.
3 min
2
Place the dressing the refrigerator to chill.
30 min
3
Roll the bowl around on its sides to spread the dressing evenly across the inner surface.
1 min
4
Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.
3 min
5
Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.
1 min
6
Sprinkle the cheese over the salad.
1 min
\ No newline at end of file
diff --git a/docs/caldo-verde/index.html b/docs/caldo-verde/index.html
index 3ef6cb3..3880595 100644
--- a/docs/caldo-verde/index.html
+++ b/docs/caldo-verde/index.html
@@ -1,2 +1,2 @@
-
Caldo Verde
½ cup
olive oil
24 oz
spanish chorizo sausage
2
onions (chopped fine)
8 cloves
garlic
½ tsp
red pepper flakes
4 lbs
potatoes (yukon gold)
8 cups
chicken broth
8 cups
water
2 lbs
collard greens
4 tsp
white wine vinegar
salt & pepper
1
Heat 1 tsp olive oil in a large stock pot over medium-high heat.
2 min
2
Add chorizo and cook until lightly browned.
5 min
3
Transfer the chorizo to a bowl and set aside.
1 min
4
Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
+
Caldo Verde
½ cup
olive oil
24 oz
spanish chorizo sausage
2
onions (chopped fine)
8 cloves
garlic
½ tsp
red pepper flakes
4 lbs
potatoes (yukon gold)
8 cups
chicken broth
8 cups
water
2 lbs
collard greens
4 tsp
white wine vinegar
salt & pepper
1
Heat 1 tsp olive oil in a large stock pot over medium-high heat.
2 min
2
Add chorizo and cook until lightly browned.
5 min
3
Transfer the chorizo to a bowl and set aside.
1 min
4
Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
Cook until onion is translucent.
5 min
5
Add potatoes, broth, water and bring to a boil.
10 min
6
Reduce heat and simmer until potatoes and just tender.
8-10 min
7
Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.
5 min
8
Add collard greens and simmer.
10 min
9
Stir in chorizo an dsimmer until greens are soft.
8-10 min
9
Add remaining oil to the blender and purée
1 min
10
Turn off the heat and add both the purée and vinegar.
1 min
\ No newline at end of file
diff --git a/docs/chicken-breasts-with-caper-cream-sauce/index.html b/docs/chicken-breasts-with-caper-cream-sauce/index.html
index 6cdce2a..f742bcd 100644
--- a/docs/chicken-breasts-with-caper-cream-sauce/index.html
+++ b/docs/chicken-breasts-with-caper-cream-sauce/index.html
@@ -1,3 +1,3 @@
-
Chicken Breasts with Caper Cream Sauce
4
chicken breasts (boneless, skinless)
1 tsp
lemon pepper
1 tsp
salt
1 tsp
dill weed
1 tsp
garlic powder
3 tbsp
butter
½ cup
whipping cream
2 tbsp
capers
1
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
1 min
2
Melt the butter in a large skillet over medium heat.
1 min
3
Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
+
Chicken Breasts with Caper Cream Sauce
4
chicken breasts (boneless, skinless)
1 tsp
lemon pepper
1 tsp
salt
1 tsp
dill weed
1 tsp
garlic powder
3 tbsp
butter
½ cup
whipping cream
2 tbsp
capers
1
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
1 min
2
Melt the butter in a large skillet over medium heat.
1 min
3
Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
browned evenly.
5 min
4
Reduce heat to medium and continue to cook until heated to 180°F all the way through.
5-7 min
5
Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
continuously until the sauce thickens.
3 min
6
Stir in the capers, then pour sauce over the chicken and serve.
1 min
\ No newline at end of file
diff --git a/docs/chicken-cordon-bleu/index.html b/docs/chicken-cordon-bleu/index.html
index 0b08e42..b308041 100644
--- a/docs/chicken-cordon-bleu/index.html
+++ b/docs/chicken-cordon-bleu/index.html
@@ -1,4 +1,4 @@
-
Chicken Cordon Bleu
8
chicken breasts (skinless, boneless)
8 sliced
ham
8 pieces
swiss cheese (¼×¼×2" lardons)
¼ cup
butter (melted)
½ cup
cornflakes (crushed)
10 oz
cream of chicken soup
1 tsp
lemon juice
½ cup
sour cream
salt & pepper
1 tsp
thyme
1
Preheat the oven to 400°F.
10 min
2
Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
+
Chicken Cordon Bleu
8
chicken breasts (skinless, boneless)
8 sliced
ham
8 pieces
swiss cheese (¼×¼×2" lardons)
¼ cup
butter (melted)
½ cup
cornflakes (crushed)
10 oz
cream of chicken soup
1 tsp
lemon juice
½ cup
sour cream
salt & pepper
1 tsp
thyme
1
Preheat the oven to 400°F.
10 min
2
Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
pepper. Roll up each slice and put aside.
15 min
2
Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
toothpicks.
15 min
3
Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
diff --git a/docs/chicken-pot-pie/index.html b/docs/chicken-pot-pie/index.html
index 74391a5..00f095b 100644
--- a/docs/chicken-pot-pie/index.html
+++ b/docs/chicken-pot-pie/index.html
@@ -1 +1 @@
-
Chicken Pot Pie
4 tbsp
butter
1
onion (chopped fine)
2
carrots (sliced thin)
1
celery stalk (diced)
1 tsp
tomato paste
1 tsp
thyme (fresh, diced)
⅓ cup
flour
2 cup
chicken broth
1½ lbs
chicken thighs (skinless, diced)
½ cup
peas (frozen)
¼ cup
heavy cream
3 tbsp
parsley (fresh, minced)
1 tbsp
sherry (dry)
1
Melt the butter in a large cast-iron pan.
2 min
2
Add onions, carrots, celery, salt, and pepper; cook until soft.
8 min
3
Stir in the tomato paste and thyme; cook until browned.
2 min
4
Stir in the flour and cook until golden.
1 min
5
Slowly whisk in the chicken broth until smooth.
2 min
6
Add the chicken and cover; simmer until the chicken is cooked all the way through.
10 min
7
Stir in the peas, heavy cream, and sherry.
1 min
8
(optional) Serve by pouring over biscuits or in a pie crust.
\ No newline at end of file
+
Chicken Pot Pie
4 tbsp
butter
1
onion (chopped fine)
2
carrots (sliced thin)
1
celery stalk (diced)
1 tsp
tomato paste
1 tsp
thyme (fresh, diced)
⅓ cup
flour
2 cup
chicken broth
1½ lbs
chicken thighs (skinless, diced)
½ cup
peas (frozen)
¼ cup
heavy cream
3 tbsp
parsley (fresh, minced)
1 tbsp
sherry (dry)
1
Melt the butter in a large cast-iron pan.
2 min
2
Add onions, carrots, celery, salt, and pepper; cook until soft.
8 min
3
Stir in the tomato paste and thyme; cook until browned.
2 min
4
Stir in the flour and cook until golden.
1 min
5
Slowly whisk in the chicken broth until smooth.
2 min
6
Add the chicken and cover; simmer until the chicken is cooked all the way through.
10 min
7
Stir in the peas, heavy cream, and sherry.
1 min
8
(optional) Serve by pouring over biscuits or in a pie crust.
\ No newline at end of file
diff --git a/docs/chole/index.html b/docs/chole/index.html
index fcf8d5c..1cf2990 100644
--- a/docs/chole/index.html
+++ b/docs/chole/index.html
@@ -1,2 +1,2 @@
-
Chole
2 tbsp
cilantro (chopped)
16 oz can
garbanzo beans (rinsed, drained)
1 tsp
garlic (minced)
1 cup
onions (chopped)
½ cup
tomatoes (chopped)
1 tbsp
olive oil
1½ cups
water
½ tsp
chili powder
1½ tsp
coriander powder
½ tsp
cumin powder
¾ tsp
garam masala
1 tsp
salt
½ tsp
turmeric
1
Sauté onions in oil in a skillet over medium-low heat until soft and translucent.
5 min
2
Stir in garlic and continue to cook.
2 min
3
Add tomatoes, cover, and continue to cook.
5 min
4
Stir in dry dry spices and continue to cook.
1 min
5
Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.
3-5 min
6
Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.
5 min
7
Add cilantro, mixing well along with additional water to create the desired thickness of the
+
Chole
2 tbsp
cilantro (chopped)
16 oz can
garbanzo beans (rinsed, drained)
1 tsp
garlic (minced)
1 cup
onions (chopped)
½ cup
tomatoes (chopped)
1 tbsp
olive oil
1½ cups
water
½ tsp
chili powder
1½ tsp
coriander powder
½ tsp
cumin powder
¾ tsp
garam masala
1 tsp
salt
½ tsp
turmeric
1
Sauté onions in oil in a skillet over medium-low heat until soft and translucent.
5 min
2
Stir in garlic and continue to cook.
2 min
3
Add tomatoes, cover, and continue to cook.
5 min
4
Stir in dry dry spices and continue to cook.
1 min
5
Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.
3-5 min
6
Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.
5 min
7
Add cilantro, mixing well along with additional water to create the desired thickness of the
sauce.
2 min
\ No newline at end of file
diff --git a/docs/clam-chowder/index.html b/docs/clam-chowder/index.html
index 90b3aea..8c87131 100644
--- a/docs/clam-chowder/index.html
+++ b/docs/clam-chowder/index.html
@@ -1,2 +1,2 @@
-
Clam Chowder
3 6½ oz cans
minced clams
1 cup
onion (chopped)
1 cup
celery (diced)
1 cups
potatoes (cubed)
1 cup
carrots (diced)
¾ cup
butter
¾ cup
all-purpose flour
1 qt
half-n-half
2 tbsp
red wine vinegar
1½ tsp
salt
1 tsp
black pepper
1
Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
+
Clam Chowder
3 6½ oz cans
minced clams
1 cup
onion (chopped)
1 cup
celery (diced)
1 cups
potatoes (cubed)
1 cup
carrots (diced)
¾ cup
butter
¾ cup
all-purpose flour
1 qt
half-n-half
2 tbsp
red wine vinegar
1½ tsp
salt
1 tsp
black pepper
1
Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
water to cover, and cook over medium heat until tender.
20 min
2
Melt the butter in a large, heavy saucepan over medium heat.
2 min
3
Whisk in the flour until smooth. Whisk in cream until smooth.
2 min
4
Add vegetables and heat, but do not boil.
10 min
5
Remove heat and stir in clams, vinegar, salt and pepper.
1 min
\ No newline at end of file
diff --git a/docs/cream-of-spinach-soup/index.html b/docs/cream-of-spinach-soup/index.html
index 1fc033c..7505a3b 100644
--- a/docs/cream-of-spinach-soup/index.html
+++ b/docs/cream-of-spinach-soup/index.html
@@ -1 +1 @@
-
Cream of Spinach Soup
1½ cups
water
3 tsp
chicken bouillon
10 oz
spinach (frozen)
3 tbsp
butter (unsalted)
¼ cup
flour
2 cups
whole milk
1 cup
heavy cream
1
onion (small, yellow)
¼ cup
parmesan cheese (shredded)
1 tsp
salt
1 tsp
black pepper
3 cloves
garlic (diced)
1
Cook water, bouillon, and spinach in a large saucepan until spinach is tender.
5 min
2
Melt butter in a large stock pot.
1 min
3
Cook onion and garlic until golden and translucent.
3 min
4
Stir in flour slowly, mixing throughly and cook until golden.
2 min
5
Gradually whisk in milk and cream and cook until thickened.
5 min
6
Add spinach to the stock pot and heat gently until consistently heated throughout.
5 min
\ No newline at end of file
+
Cream of Spinach Soup
1½ cups
water
3 tsp
chicken bouillon
10 oz
spinach (frozen)
3 tbsp
butter (unsalted)
¼ cup
flour
2 cups
whole milk
1 cup
heavy cream
1
onion (small, yellow)
¼ cup
parmesan cheese (shredded)
1 tsp
salt
1 tsp
black pepper
3 cloves
garlic (diced)
1
Cook water, bouillon, and spinach in a large saucepan until spinach is tender.
5 min
2
Melt butter in a large stock pot.
1 min
3
Cook onion and garlic until golden and translucent.
3 min
4
Stir in flour slowly, mixing throughly and cook until golden.
2 min
5
Gradually whisk in milk and cream and cook until thickened.
5 min
6
Add spinach to the stock pot and heat gently until consistently heated throughout.
5 min
\ No newline at end of file
diff --git a/docs/creamed-spinach/index.html b/docs/creamed-spinach/index.html
index e80a5b4..7a93caa 100644
--- a/docs/creamed-spinach/index.html
+++ b/docs/creamed-spinach/index.html
@@ -1 +1 @@
-
Creamed Spinach
1½ cups
whole milk
4 (10oz) boxes
frozen spinach, thawed & squeezed dry
½ cup
water squeezed from the thawed spinach
3 cloves
garlic (minced)
2 tbsp
butter
3 tbsp
flour
½ cup
parmesean cheese (grated)
½ tsp
nutmeg
salt & black pepper
1
Combine milk, spinach juice, and garlic in a large saucepan and heat until almost boiling
10 min
2
Let stand until garlic is soft
5-10 min
3
Melt butter in a medium stock pot.
2 min
4
Whisk in flour and hot milk mixture until smooth.
1 min
5
Add spinach and cook until sauce is thick and bubbling and spinach is tender.
5 min
6
Stir in cheese, nutmeg, and a generous sprinkling of salt and black pepper.
1 min
\ No newline at end of file
+
Creamed Spinach
1½ cups
whole milk
4 (10oz) boxes
frozen spinach, thawed & squeezed dry
½ cup
water squeezed from the thawed spinach
3 cloves
garlic (minced)
2 tbsp
butter
3 tbsp
flour
½ cup
parmesean cheese (grated)
½ tsp
nutmeg
salt & black pepper
1
Combine milk, spinach juice, and garlic in a large saucepan and heat until almost boiling
10 min
2
Let stand until garlic is soft
5-10 min
3
Melt butter in a medium stock pot.
2 min
4
Whisk in flour and hot milk mixture until smooth.
1 min
5
Add spinach and cook until sauce is thick and bubbling and spinach is tender.
5 min
6
Stir in cheese, nutmeg, and a generous sprinkling of salt and black pepper.
1 min
\ No newline at end of file
diff --git a/docs/curry-butternut-squash-and-apple-soup/index.html b/docs/curry-butternut-squash-and-apple-soup/index.html
index da72cc0..718dc4c 100644
--- a/docs/curry-butternut-squash-and-apple-soup/index.html
+++ b/docs/curry-butternut-squash-and-apple-soup/index.html
@@ -1 +1 @@
-
Curry Butternut Squash & Apple Soup
2 tbsp
extra-virgin olive oil
1
carrot
1
onion (diced)
1
apple (cored, peeled, and chopped)
4 cups
butternut squash (peeled and chopped)
1 tsp
cinnamon
1½ tsp
yellow curry powder
½ tsp
salt
½ tsp
black pepper
4 cups
chicken broth
½ cup
cream or half'n'half
1
Heat oil in a large soup pot.
2 min
2
Add carrot and onion; heat until carrots have begun to soften and onion is translucent
10 min
3
Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.
1 min
4
Bring to a boil, reduce heat, and simmer until squash is tender.
30 min
5
Use an immersion blender to purée the soup (or work through a blender in batches)
2 min
6
Add cream and blend into the soup.
1 min
\ No newline at end of file
+
Curry Butternut Squash & Apple Soup
2 tbsp
extra-virgin olive oil
1
carrot
1
onion (diced)
1
apple (cored, peeled, and chopped)
4 cups
butternut squash (peeled and chopped)
1 tsp
cinnamon
1½ tsp
yellow curry powder
½ tsp
salt
½ tsp
black pepper
4 cups
chicken broth
½ cup
cream or half'n'half
1
Heat oil in a large soup pot.
2 min
2
Add carrot and onion; heat until carrots have begun to soften and onion is translucent
10 min
3
Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.
1 min
4
Bring to a boil, reduce heat, and simmer until squash is tender.
30 min
5
Use an immersion blender to purée the soup (or work through a blender in batches)
2 min
6
Add cream and blend into the soup.
1 min
\ No newline at end of file
diff --git a/docs/garlic-broccoli/index.html b/docs/garlic-broccoli/index.html
index 4f49f74..8468db2 100644
--- a/docs/garlic-broccoli/index.html
+++ b/docs/garlic-broccoli/index.html
@@ -1,2 +1,2 @@
-
Garlic Broccoli
1 bunch
broccoli (cut into bite-size pieces)
4 cloves
garlic
½ cup
parmesan cheese (grated)
1 tbsp
dijon mustard
⅓ cup
olive oil
¼ cup
red wine vinegar
1½ tsp
salt
1
Place garlic on a cutting board and mash into a paste with the salt.
2 min
2
Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
+
Garlic Broccoli
1 bunch
broccoli (cut into bite-size pieces)
4 cloves
garlic
½ cup
parmesan cheese (grated)
1 tbsp
dijon mustard
⅓ cup
olive oil
¼ cup
red wine vinegar
1½ tsp
salt
1
Place garlic on a cutting board and mash into a paste with the salt.
2 min
2
Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
mix thoroughly. Cover and place in the refigerator.
3 hours
3
Sprinkle parmesan cheese over the broccoli before serving.
1 min
\ No newline at end of file
diff --git a/docs/garlic-prime-rib/index.html b/docs/garlic-prime-rib/index.html
index 156b233..63944c4 100644
--- a/docs/garlic-prime-rib/index.html
+++ b/docs/garlic-prime-rib/index.html
@@ -1,3 +1,3 @@
-
Garlic Prime Rib
5-10 lb
prime rib roast (1 rib / 2 people)
10 cloves
garlic (minced)
2 tbsp
olive oil
2 tsp
salt
2 tsp
black pepper
2 tsp
thyme
1
Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.
2 min
2
Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
+
Garlic Prime Rib
5-10 lb
prime rib roast (1 rib / 2 people)
10 cloves
garlic (minced)
2 tbsp
olive oil
2 tsp
salt
2 tsp
black pepper
2 tsp
thyme
1
Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.
2 min
2
Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
it is room temperature. Preheat the oven to 500°F.
< 1 hour
3
Add about ½" of water to the bottom of the roasting pan and place in the oven.
20 min
4
Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
130°F in the center.
45-75 min
5
Let the roast rest outside the oven before serving.
10 min
\ No newline at end of file
diff --git a/docs/gluten-free-flour/index.html b/docs/gluten-free-flour/index.html
index 752680e..6761e12 100644
--- a/docs/gluten-free-flour/index.html
+++ b/docs/gluten-free-flour/index.html
@@ -1 +1 @@
-
Mix all ingredients and store, refrigerated, in an airtight container.
\ No newline at end of file
diff --git a/docs/hummus/index.html b/docs/hummus/index.html
index 1d36892..8ba1c42 100644
--- a/docs/hummus/index.html
+++ b/docs/hummus/index.html
@@ -1 +1 @@
-
Hummus
2 15oz cans
garbanzo beans
3 cloves
garlic
½ cup
lemon juice
1¼ cup
olive oil
1 cup
tahini
1 tsp
salt
1
Place garlic in a food processor and chop thoroughly.
1 min
2
Add garbanzo beans and blend into a paste.
1 min
3
Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.
2 min
4
Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).
1 min
\ No newline at end of file
+
Hummus
2 15oz cans
garbanzo beans
3 cloves
garlic
½ cup
lemon juice
1¼ cup
olive oil
1 cup
tahini
1 tsp
salt
1
Place garlic in a food processor and chop thoroughly.
1 min
2
Add garbanzo beans and blend into a paste.
1 min
3
Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.
2 min
4
Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).
1 min
\ No newline at end of file
diff --git a/docs/index.html b/docs/index.html
index 9a6f9f4..17b814a 100644
--- a/docs/index.html
+++ b/docs/index.html
@@ -1 +1 @@
-
Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
+
Kielbasa and Cabbage
1 lb
kielbasa
6 slices
bacon
1
cabbage (chopped)
2 tsp
garlic (minced)
1
onion (chopped)
¼ cup
water
3 tsp
caraway seed
¼ tsp
red pepper flakes
¼ tsp
salt
2 tbsp
sugar
1
Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
drippings.
5 min
2
Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
soft and translucent.
10-15 min
3
Add kielbasa to the pan and cook until heated all the way through.
10-15 min
4
Crumble the bacon and sprinkle over the top.
1 min
\ No newline at end of file
diff --git a/docs/kofta-kebabs/index.html b/docs/kofta-kebabs/index.html
index 57b3366..6cf3e7e 100644
--- a/docs/kofta-kebabs/index.html
+++ b/docs/kofta-kebabs/index.html
@@ -1 +1 @@
-
Kofta Kebabs
2 lbs
lamb (ground)
4 stems
parsley
1
onion (small)
3 cloves
garlic
1 tsp
white pepper
1 tsp
cumin
½ tsp
cordiander
1 pinch
ground cloves
5
mint leaves
1 tsp
red pepper flakes
olive oil
salt
1
In a large mixing bowl, knead the meat until uniform and soft.
4 min
2
Roughly chop the onion and purée with a food processor.
1 min
3
Add the remaining ingredients (except olive oil) to the bowl and knead until mixed.
3 min
4
Cover the bowl and refrigerate.
20 min
5
Coat your hands with olive oil and roll the meat into balls about 2"-3" in diameter.
10 min
6
Cook in the oven at 400°F until the centers reach 140°
10 min
\ No newline at end of file
+
Kofta Kebabs
2 lbs
lamb (ground)
4 stems
parsley
1
onion (small)
3 cloves
garlic
1 tsp
white pepper
1 tsp
cumin
½ tsp
cordiander
1 pinch
ground cloves
5
mint leaves
1 tsp
red pepper flakes
olive oil
salt
1
In a large mixing bowl, knead the meat until uniform and soft.
4 min
2
Roughly chop the onion and purée with a food processor.
1 min
3
Add the remaining ingredients (except olive oil) to the bowl and knead until mixed.
3 min
4
Cover the bowl and refrigerate.
20 min
5
Coat your hands with olive oil and roll the meat into balls about 2"-3" in diameter.
10 min
6
Cook in the oven at 400°F until the centers reach 140°
10 min
\ No newline at end of file
diff --git a/docs/lemon-chicken-with-mushroom-sauce/index.html b/docs/lemon-chicken-with-mushroom-sauce/index.html
index d660fbe..2b282e1 100644
--- a/docs/lemon-chicken-with-mushroom-sauce/index.html
+++ b/docs/lemon-chicken-with-mushroom-sauce/index.html
@@ -1,2 +1,2 @@
-
Lemon Chicken with Mushroom Sauce
1 tbsp
olive oil
8
chicken breasts (skinless, boneless)
1
lemon
¼ cup
butter
3 cups
mushrooms (fresh, sliced)
2 tbsp
flour
½ cup
chicken broth
1 tbsp
parsley (fresh, chopped)
1
Preheat the oven to 400°
10 min
2
Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
2 min
3
Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
+
Lemon Chicken with Mushroom Sauce
1 tbsp
olive oil
8
chicken breasts (skinless, boneless)
1
lemon
¼ cup
butter
3 cups
mushrooms (fresh, sliced)
2 tbsp
flour
½ cup
chicken broth
1 tbsp
parsley (fresh, chopped)
1
Preheat the oven to 400°
10 min
2
Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
2 min
3
Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
a slice over each breast.
5 min
4
Cook the chicken in the oven until they reach 170°.
15 min
5
While the chicken is in the oven, melt the butter in a saucepan.
2 min
6
Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.
6 min
7
Sprinkle flour over the mushrooms and stir until coated.
1 min
8
Add the chicken broth and stir to make a medium-thick sauce.
2 min
9
Add parsley just as the sauce is finally thickening.
1 min
10
Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.
2 min
\ No newline at end of file
diff --git a/docs/pommes-puree/index.html b/docs/pommes-puree/index.html
index 20457db..fb3e9e7 100644
--- a/docs/pommes-puree/index.html
+++ b/docs/pommes-puree/index.html
@@ -1,3 +1,3 @@
-
Pommes Purée
2 lb
Yukon Gold potatoes
20 tbsp
butter (unsalted)
1⅓ cups
whole milk (+ a little extra)
2 tsp
salt
1
Peel and chop potatoes into 1" cubes. Rinse and set aside to drain.
10 min
2
Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted.
5 min
3
Add the potatoes and increase the heat to a very low simmer. Cover, and allow the potatoes
+
Pommes Purée
2 lb
Yukon Gold potatoes
20 tbsp
butter (unsalted)
1⅓ cups
whole milk (+ a little extra)
2 tsp
salt
1
Peel and chop potatoes into 1" cubes. Rinse and set aside to drain.
10 min
2
Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted.
5 min
3
Add the potatoes and increase the heat to a very low simmer. Cover, and allow the potatoes
to cook until very soft all the way through.
20 min
4
Drain the potatoes while retaining the liquid.
1 min
5
Clean the saucepan to remove any scum from cooking.
1 min
6
Return the liquid to the saucepan over very low heat.
1 min
7
Using the purée blade in a food processor, process all the solid potato chunks.
3 min
8
Recombine the puréed potatoes with the warm liquid in the saucepan adding just enough milk to
create make them almost pourable (like thick pudding) and bring back to temperature.
5 min
\ No newline at end of file
diff --git a/docs/ratatouille/index.html b/docs/ratatouille/index.html
index 6f43a91..c38863f 100644
--- a/docs/ratatouille/index.html
+++ b/docs/ratatouille/index.html
@@ -1,2 +1,2 @@
-
Ratatouille
4
italian sausage links (mild)
2
zucchini (same size as links)
2
summer squash (same size as links)
1
red bell pepper
16 oz
tomato purée
8 oz
smoked gouda cheese
8 oz
assiago cheese
2 tsp
fennel seeds
2 tbsp
olive oil
1 tsp
paprika
1
Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).
10 min
2
Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.
10 min
3
In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.
1 min
4
Lay out the sliced items at a 45°, alternating between the three types until the entire
+
Ratatouille
4
italian sausage links (mild)
2
zucchini (same size as links)
2
summer squash (same size as links)
1
red bell pepper
16 oz
tomato purée
8 oz
smoked gouda cheese
8 oz
assiago cheese
2 tsp
fennel seeds
2 tbsp
olive oil
1 tsp
paprika
1
Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).
10 min
2
Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.
10 min
3
In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.
1 min
4
Lay out the sliced items at a 45°, alternating between the three types until the entire
bottom of the dish has been covered.
5 min
5
Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.
2 min
6
Continue to alternate layers until the dish is full, ending with a cheese layer.
10 min
7
Garnish with a dusting of paprika and thin ribbons of red bell pepper.
2 min
8
Cover with foil and bake at 400°.
30 min
\ No newline at end of file
diff --git a/docs/roast-leg-of-lamb-with-rosemary/index.html b/docs/roast-leg-of-lamb-with-rosemary/index.html
index a518552..5c0db61 100644
--- a/docs/roast-leg-of-lamb-with-rosemary/index.html
+++ b/docs/roast-leg-of-lamb-with-rosemary/index.html
@@ -1,2 +1,2 @@
-
Roast Leg of Lamb with Rosemary
5 lbs
leg of lamb
2 tbsp
dijon mustard
¼ cup
honey
1 tsp
black pepper
1 tsp
coarse sea salt
3 cloves
garlic
1 tsp
lemon zest
2 tbsp
rosemary (fresh, chopped)
1
Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
+
Roast Leg of Lamb with Rosemary
5 lbs
leg of lamb
2 tbsp
dijon mustard
¼ cup
honey
1 tsp
black pepper
1 tsp
coarse sea salt
3 cloves
garlic
1 tsp
lemon zest
2 tbsp
rosemary (fresh, chopped)
1
Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
well and apply to the lamb. Leave in refrigerator to marinade.
overnight
2
Preheat over to 450°F
10 min
3
Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.
20 min
4
Reduce the heat to 400°F and cook until internal temperature reaches 140°F.
55-60 min
5
Allow the roast to rest on the counter before carving.
10 min
\ No newline at end of file
diff --git a/docs/ruths-chris-chopped-salad/index.html b/docs/ruths-chris-chopped-salad/index.html
index 77fbabb..f6be329 100644
--- a/docs/ruths-chris-chopped-salad/index.html
+++ b/docs/ruths-chris-chopped-salad/index.html
@@ -1,3 +1,3 @@
-
Ruth's Chris Chopped Salad
For the Salad
8 cups
iceberg lettuce (sliced thin)
1 cup
spinach (sliced thin)
⅓ cup
red onion (diced)
½ cup
green olives (minced)
6 oz
white mushrooms (quartered)
4
eggs (hard boiled, sliced)
½ lb
bacon (cooked & crumbled)
1 × 14 oz can
hearts of palm (chilled)
1 cup
crumbled bleu cheese
½ cup
croutons
10
cherry tomatoes (halved)
½ cup
crispy fried onions
For the Dressing
¼ cup
basil leaves
4-5 tbsp
lemon juice
(to taste)
salt
(to taste)
garlic powder
For the Salad
1
In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
+
Ruth's Chris Chopped Salad
For the Salad
8 cups
iceberg lettuce (sliced thin)
1 cup
spinach (sliced thin)
⅓ cup
red onion (diced)
½ cup
green olives (minced)
6 oz
white mushrooms (quartered)
4
eggs (hard boiled, sliced)
½ lb
bacon (cooked & crumbled)
1 × 14 oz can
hearts of palm (chilled)
1 cup
crumbled bleu cheese
½ cup
croutons
10
cherry tomatoes (halved)
½ cup
crispy fried onions
For the Dressing
¼ cup
basil leaves
4-5 tbsp
lemon juice
(to taste)
salt
(to taste)
garlic powder
For the Salad
1
In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
olives, mushrooms, hearts of palm, eggs & bacon
2 min
2
Top with the crispy onions, crumbled bleu cheese, and croutons
1 min
3
Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
the side.
For the Dressing
1
Place all ingredients in a blender and purée on high.
1 min
2
Allow the dressing to set in the refrigerator.
overnight
\ No newline at end of file
diff --git a/docs/shrimp-with-sweet-potatoes-and-bacon/index.html b/docs/shrimp-with-sweet-potatoes-and-bacon/index.html
index 6977fd0..9280366 100644
--- a/docs/shrimp-with-sweet-potatoes-and-bacon/index.html
+++ b/docs/shrimp-with-sweet-potatoes-and-bacon/index.html
@@ -1,4 +1,4 @@
-
Shrimp with Sweet Potatoes and Bacon
2
sweet potatoes / yams
4 slices
bacon
20
shrimp (medium)
2 tbsp
butter
1 cup
greek yogurt
2 tbsp
honey or maple syrup
¼ tsp
cinnamon
salt & pepper
1
Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.
10 min
2
Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
+
Shrimp with Sweet Potatoes and Bacon
2
sweet potatoes / yams
4 slices
bacon
20
shrimp (medium)
2 tbsp
butter
1 cup
greek yogurt
2 tbsp
honey or maple syrup
¼ tsp
cinnamon
salt & pepper
1
Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.
10 min
2
Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
cinnamon.
5 min
3
Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.
10 min
4
Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.
3 min
5
Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
opaque white. DO NOT OVERCOOK!
3-4 min
6
Dice the bacon into fine bits and serve in a small dish.
2 min
7
(optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
single shrimp on top. Sprinkle generously with bacon bits.
3 min
\ No newline at end of file
diff --git a/docs/sloppy-joe-sandwiches/index.html b/docs/sloppy-joe-sandwiches/index.html
index 7b7b01f..f2ee153 100644
--- a/docs/sloppy-joe-sandwiches/index.html
+++ b/docs/sloppy-joe-sandwiches/index.html
@@ -1 +1 @@
-
Sloppy Joe Sandwiches
3 lbs
ground beef
2
onions (diced)
3 cup
ketchup
3 tbsp
brown sugar
3 tsp
worcestershice sauce
3 tsp
mustard
3 tsp
white vinegar
3 tsp
chili powder
¾ tsp
garlic powder
¾ tsp
onion powder
¾ tsp
salt
1
Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.
4 min
2
Add the ground beef and cook, stirring constantly, until brown and finely crumbled.
10 min
3
Drain and discard as much grease as possible.
2 min
4
Stir in the remaining ingredients and bring to a boil.
5 min
4
Cover with a pot lid and simmer.
45 min
5
(optional) Server on a soft bun, or just in bowls.
3 min
\ No newline at end of file
+
Sloppy Joe Sandwiches
3 lbs
ground beef
2
onions (diced)
3 cup
ketchup
3 tbsp
brown sugar
3 tsp
worcestershice sauce
3 tsp
mustard
3 tsp
white vinegar
3 tsp
chili powder
¾ tsp
garlic powder
¾ tsp
onion powder
¾ tsp
salt
1
Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.
4 min
2
Add the ground beef and cook, stirring constantly, until brown and finely crumbled.
10 min
3
Drain and discard as much grease as possible.
2 min
4
Stir in the remaining ingredients and bring to a boil.
5 min
4
Cover with a pot lid and simmer.
45 min
5
(optional) Server on a soft bun, or just in bowls.
3 min
\ No newline at end of file
diff --git a/docs/southern-buttermilk-biscuits/index.html b/docs/southern-buttermilk-biscuits/index.html
index dff0051..40324d8 100644
--- a/docs/southern-buttermilk-biscuits/index.html
+++ b/docs/southern-buttermilk-biscuits/index.html
@@ -1 +1 @@
-
Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.
2 min
3
Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Refrigerate for 20 min if the butter gets soft during this process.
2 min (20 min)
4
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
2 min
5
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.
3 min
6
Roll or pat out into a 14×10" rectangle.
1 min
7
With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface furthest from you.
1 min
8
Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.
1 min
9
Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.
2 min
10
Pat the dough out into a 1" thick rectangle.
1 min
11
Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.
1 min
12
Place in the oven and bake until the tops are golden brown and firm.
Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.
2 min
3
Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.
2 min (20 min)
4
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
2 min
5
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.
3 min
6
Roll or pat out into a 14×10" rectangle.
1 min
7
With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.
1 min
8
Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.
1 min
9
Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.
2 min
10
Pat the dough out into a 1" thick rectangle.
1 min
11
Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.
1 min
12
Place in the oven and bake until the tops are golden brown and firm.
Preheat the oven to 350°F and line a cooking sheet with foil.
1 min
2
Wash, peel, and cut the sweet potatoes into bite-sized pieces.
10 min
3
Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.
1 min
4
Stir in the sweet potatoes and mix until covered in oil and herbs.
1 min
5
Transfer the sweet potatoes to the cooking sheet in a single layer.
3 min
6
Cook sweet potatoes in the oven until tender.
45 min
\ No newline at end of file
+
Sweet Potatoes with Honey and Rosemary
2 tbsp
olive oil
¼ cup
honey
2 tbsp
rosemary (fresh, chopped)
1 tsp
kosher salt
1 tsp
black pepper
3
sweet potatoes (large)
1
Preheat the oven to 350°F and line a cooking sheet with foil.
1 min
2
Wash, peel, and cut the sweet potatoes into bite-sized pieces.
10 min
3
Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.
1 min
4
Stir in the sweet potatoes and mix until covered in oil and herbs.
1 min
5
Transfer the sweet potatoes to the cooking sheet in a single layer.
3 min
6
Cook sweet potatoes in the oven until tender.
45 min
\ No newline at end of file
diff --git a/docs/tzatziki/index.html b/docs/tzatziki/index.html
index 065907f..e7433c9 100644
--- a/docs/tzatziki/index.html
+++ b/docs/tzatziki/index.html
@@ -1 +1 @@
-
Tzatziki
1 cup
greek yogurt
1
cucumber (large)
2 cloves
garlic (diced)
1 tsp
lemon zest
1 tbsp
lemon juice
2 tbsp
dill (fresh, chopped)
salt & pepper
1
Peel the cucumber, quarter, and remove all the seeds. Dice finely.
15 min
2
Combine all the ingredients in a mixing bowl.
2 min
3
Chill before serving.
30 min
\ No newline at end of file
+
Tzatziki
1 cup
greek yogurt
1
cucumber (large)
2 cloves
garlic (diced)
1 tsp
lemon zest
1 tbsp
lemon juice
2 tbsp
dill (fresh, chopped)
salt & pepper
1
Peel the cucumber, quarter, and remove all the seeds. Dice finely.
15 min
2
Combine all the ingredients in a mixing bowl.
2 min
3
Chill before serving.
30 min
\ No newline at end of file
diff --git a/docs/winter-lentil-soup/index.html b/docs/winter-lentil-soup/index.html
index 971e84a..4918d8d 100644
--- a/docs/winter-lentil-soup/index.html
+++ b/docs/winter-lentil-soup/index.html
@@ -1 +1 @@
-
Winter Lentil Soup
10 cups
water
5 cups
chicken stock
4 tbsp
butter
3
celery stalks (diced)
3 cups
french lentils
1
onion (yellow)
1 bunch
swiss chard (chopped)
1
butternut squash (cubed)
3 tbsp
curry powder
2 tbsp
honey
2
bay leaves
1 sprig
fresh thyme
salt & pepper
1
Pour the water and chicken stock in to a large stock pot on medium heat.
15 min
2
Add vegetables and lentils to the stock pot and bring to a boil.
15 min
3
Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.
3 hours
4
Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.
2 min
\ No newline at end of file
+
Winter Lentil Soup
10 cups
water
5 cups
chicken stock
4 tbsp
butter
3
celery stalks (diced)
3 cups
french lentils
1
onion (yellow)
1 bunch
swiss chard (chopped)
1
butternut squash (cubed)
3 tbsp
curry powder
2 tbsp
honey
2
bay leaves
1 sprig
fresh thyme
salt & pepper
1
Pour the water and chicken stock in to a large stock pot on medium heat.
15 min
2
Add vegetables and lentils to the stock pot and bring to a boil.
15 min
3
Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.
3 hours
4
Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.
2 min
\ No newline at end of file
diff --git a/src/bagels/index.pug b/src/bagels/index.pug
index 17172ad..3442b31 100644
--- a/src/bagels/index.pug
+++ b/src/bagels/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Bagels
diff --git a/src/beef-bourguignon/index.pug b/src/beef-bourguignon/index.pug
index 50f3461..17a29d5 100644
--- a/src/beef-bourguignon/index.pug
+++ b/src/beef-bourguignon/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Beef Bourguignon
diff --git a/src/bok-choy-with-garlic/index.pug b/src/bok-choy-with-garlic/index.pug
index 0e9717c..2648880 100644
--- a/src/bok-choy-with-garlic/index.pug
+++ b/src/bok-choy-with-garlic/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Bok Choy with Garlic
diff --git a/src/bourbon-glazed-carrots/index.pug b/src/bourbon-glazed-carrots/index.pug
index b8fb536..45de04f 100644
--- a/src/bourbon-glazed-carrots/index.pug
+++ b/src/bourbon-glazed-carrots/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Bourbon Glazed Carrots
diff --git a/src/caesar-salad/index.pug b/src/caesar-salad/index.pug
index 0522146..f174d57 100644
--- a/src/caesar-salad/index.pug
+++ b/src/caesar-salad/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Caesar Salad
diff --git a/src/caldo-verde/index.pug b/src/caldo-verde/index.pug
index 8dd8493..6bc090d 100644
--- a/src/caldo-verde/index.pug
+++ b/src/caldo-verde/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Caldo Verde
diff --git a/src/chicken-breasts-with-caper-cream-sauce/index.pug b/src/chicken-breasts-with-caper-cream-sauce/index.pug
index 1e33bbe..ebd64c2 100644
--- a/src/chicken-breasts-with-caper-cream-sauce/index.pug
+++ b/src/chicken-breasts-with-caper-cream-sauce/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Chicken Breasts with Caper Cream Sauce
diff --git a/src/chicken-cordon-bleu/index.pug b/src/chicken-cordon-bleu/index.pug
index 2584076..552a773 100644
--- a/src/chicken-cordon-bleu/index.pug
+++ b/src/chicken-cordon-bleu/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Chicken Cordon Bleu
diff --git a/src/chicken-pot-pie/index.pug b/src/chicken-pot-pie/index.pug
index 5d8bbb2..274b84e 100644
--- a/src/chicken-pot-pie/index.pug
+++ b/src/chicken-pot-pie/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Chicken Pot Pie
diff --git a/src/chole/index.pug b/src/chole/index.pug
index 7b2b986..18544d8 100644
--- a/src/chole/index.pug
+++ b/src/chole/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Chole
diff --git a/src/clam-chowder/index.pug b/src/clam-chowder/index.pug
index f62ca39..f38c56a 100644
--- a/src/clam-chowder/index.pug
+++ b/src/clam-chowder/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Clam Chowder
diff --git a/src/cream-of-spinach-soup/index.pug b/src/cream-of-spinach-soup/index.pug
index 4a88ec8..c2214b1 100644
--- a/src/cream-of-spinach-soup/index.pug
+++ b/src/cream-of-spinach-soup/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Cream of Spinach Soup
diff --git a/src/creamed-spinach/index.pug b/src/creamed-spinach/index.pug
index 65815af..a942a95 100644
--- a/src/creamed-spinach/index.pug
+++ b/src/creamed-spinach/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Creamed Spinach
diff --git a/src/curry-butternut-squash-and-apple-soup/index.pug b/src/curry-butternut-squash-and-apple-soup/index.pug
index 88cdceb..c6d5742 100644
--- a/src/curry-butternut-squash-and-apple-soup/index.pug
+++ b/src/curry-butternut-squash-and-apple-soup/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Curry Butternut Squash & Apple Soup
diff --git a/src/garlic-broccoli/index.pug b/src/garlic-broccoli/index.pug
index e522468..8bee0db 100644
--- a/src/garlic-broccoli/index.pug
+++ b/src/garlic-broccoli/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Garlic Broccoli
diff --git a/src/garlic-prime-rib/index.pug b/src/garlic-prime-rib/index.pug
index eee3e5d..be19e7b 100644
--- a/src/garlic-prime-rib/index.pug
+++ b/src/garlic-prime-rib/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Garlic Prime Rib
diff --git a/src/gluten-free-flour/index.pug b/src/gluten-free-flour/index.pug
index d6238b3..08d3d0e 100644
--- a/src/gluten-free-flour/index.pug
+++ b/src/gluten-free-flour/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Gluten-Free Flour
diff --git a/src/hummus/index.pug b/src/hummus/index.pug
index 3a9b592..c97ab57 100644
--- a/src/hummus/index.pug
+++ b/src/hummus/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Hummus
diff --git a/src/index.pug b/src/index.pug
index c352f50..61d0a69 100644
--- a/src/index.pug
+++ b/src/index.pug
@@ -2,6 +2,7 @@ doctype html
html
head
link(rel="stylesheet" type="text/css" href="style.css")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.cookbook
h1 Breads
diff --git a/src/kielbasa-and-cabbage/index.pug b/src/kielbasa-and-cabbage/index.pug
index 6fda2aa..3d6300c 100644
--- a/src/kielbasa-and-cabbage/index.pug
+++ b/src/kielbasa-and-cabbage/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Kielbasa and Cabbage
diff --git a/src/kofta-kebabs/index.pug b/src/kofta-kebabs/index.pug
index 2d435ab..1607a7b 100644
--- a/src/kofta-kebabs/index.pug
+++ b/src/kofta-kebabs/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Kofta Kebabs
diff --git a/src/lemon-chicken-with-mushroom-sauce/index.pug b/src/lemon-chicken-with-mushroom-sauce/index.pug
index 842260f..75c2642 100644
--- a/src/lemon-chicken-with-mushroom-sauce/index.pug
+++ b/src/lemon-chicken-with-mushroom-sauce/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Lemon Chicken with Mushroom Sauce
diff --git a/src/pommes-puree/index.pug b/src/pommes-puree/index.pug
index 6db35c3..c719139 100644
--- a/src/pommes-puree/index.pug
+++ b/src/pommes-puree/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Pommes Purée
diff --git a/src/ratatouille/index.pug b/src/ratatouille/index.pug
index 9378089..020d587 100644
--- a/src/ratatouille/index.pug
+++ b/src/ratatouille/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Ratatouille
diff --git a/src/roast-leg-of-lamb-with-rosemary/index.pug b/src/roast-leg-of-lamb-with-rosemary/index.pug
index 8176fab..19ba861 100644
--- a/src/roast-leg-of-lamb-with-rosemary/index.pug
+++ b/src/roast-leg-of-lamb-with-rosemary/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Roast Leg of Lamb with Rosemary
diff --git a/src/ruths-chris-chopped-salad/index.pug b/src/ruths-chris-chopped-salad/index.pug
index f592f79..323968c 100644
--- a/src/ruths-chris-chopped-salad/index.pug
+++ b/src/ruths-chris-chopped-salad/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Ruth's Chris Chopped Salad
diff --git a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug
index d3e5d13..d907763 100644
--- a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug
+++ b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Shrimp with Sweet Potatoes and Bacon
diff --git a/src/sloppy-joe-sandwiches/index.pug b/src/sloppy-joe-sandwiches/index.pug
index 97a56fe..95181ff 100644
--- a/src/sloppy-joe-sandwiches/index.pug
+++ b/src/sloppy-joe-sandwiches/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Sloppy Joe Sandwiches
diff --git a/src/southern-buttermilk-biscuits/index.pug b/src/southern-buttermilk-biscuits/index.pug
index bd32c73..9c34fdc 100644
--- a/src/southern-buttermilk-biscuits/index.pug
+++ b/src/southern-buttermilk-biscuits/index.pug
@@ -53,7 +53,7 @@ html
table
tr
td 1
- td Preheat the oven to 450°F (500°F for convection).
+ td Preheat the oven to convection bake at 450°F.
td 10 min
tr
td 2
@@ -62,7 +62,7 @@ html
tr
td 3
td Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles
- | coarse crumbs. Refrigerate for 20 min if the butter gets soft during this process.
+ | pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.
td 2 min (20 min)
tr
td 4
@@ -81,7 +81,7 @@ html
tr
td 7
td With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface
- | furthest from you.
+ | farthest from you.
td 1 min
tr
td 8
@@ -105,4 +105,4 @@ html
tr
td 12
td Place in the oven and bake until the tops are golden brown and firm.
- td 10-12 min
\ No newline at end of file
+ td 8-12 min
\ No newline at end of file
diff --git a/src/style.scss b/src/style.scss
index 44cae4f..5351399 100644
--- a/src/style.scss
+++ b/src/style.scss
@@ -161,4 +161,18 @@
.cookbook {
column-count: 1;
}
+ .recipe {
+ h1 {
+ text-align: center;
+ }
+
+ .ingredients {
+ flex-direction: column;
+ align-items: center;
+
+ .list {
+ margin-top: 0.25in;
+ }
+ }
+ }
}
\ No newline at end of file
diff --git a/src/sweet-potatoes-with-honey-and-rosemary/index.pug b/src/sweet-potatoes-with-honey-and-rosemary/index.pug
index 1ce2137..69619a6 100644
--- a/src/sweet-potatoes-with-honey-and-rosemary/index.pug
+++ b/src/sweet-potatoes-with-honey-and-rosemary/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Sweet Potatoes with Honey and Rosemary
diff --git a/src/tzatziki/index.pug b/src/tzatziki/index.pug
index 5cb8c05..d03630f 100644
--- a/src/tzatziki/index.pug
+++ b/src/tzatziki/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Tzatziki
diff --git a/src/winter-lentil-soup/index.pug b/src/winter-lentil-soup/index.pug
index d14153c..d442d09 100644
--- a/src/winter-lentil-soup/index.pug
+++ b/src/winter-lentil-soup/index.pug
@@ -2,6 +2,8 @@ doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
+ meta(charset="UTF-8")
+ meta(name="viewport" content="user-scalable=no, width=device-width")
body.recipe
h1 Winter Lentil Soup
Bagels
Gluten-Free Flour
Southern Buttermilk Biscuits
Caldo Verde
Clam Chowder
Cream of Spinach Soup
Curry Butternut Squash & Apple Soup
Winter Lentil Soup
Caesar Salad
Ruth's Chris Chopped Salad
Beef Bourguignon
Chicken Cordon Bleu
Chicken Pot Pie
Chicken Breasts with Caper Cream Sauce
Chole
Garlic Prime Rib
Kielbasa and Cabbage
Kofta Kebabs
Lemon Chicken with Mushroom Sauce
Ratatouille
Roast Leg of Lamb with Rosemary
Shrimp with Sweet Potatoes and Bacon
Sloppy Joe Sandwiches
Bok Choy with Garlic
Bourbon Glazed Carrots
Creamed Spinach
Garlic Broccoli
Hummus
Pommes Purée
Sweet Potatoes with Honey and Rosemary
Tzatziki