From 2692e9465adbc2f341a5f5ecac0f467c16b78ea2 Mon Sep 17 00:00:00 2001 From: Andrew Miner Date: Sat, 1 Feb 2020 11:14:04 -0700 Subject: [PATCH] Modify template to include microdata --- docs/appetizers/buffalo-wings/index.html | 35 ++++---- docs/appetizers/chicken-pastries/index.html | 33 ++++---- docs/appetizers/deviled-eggs/index.html | 32 ++++---- docs/appetizers/french-onion-dip/index.html | 42 +++++----- docs/baking/bagels/index.html | 42 +++++----- docs/baking/challah/index.html | 46 +++++------ docs/baking/fluffy-pancakes/index.html | 40 +++++----- docs/baking/gluten-free-flour/index.html | 22 ++--- docs/baking/pizza/index.html | 40 +++++----- docs/baking/rosemary-dinner-rolls/index.html | 56 ++++++------- .../southern-buttermilk-biscuits/index.html | 48 +++++------ docs/drinks/eggnog/index.html | 37 ++++----- docs/drinks/limoncello/index.html | 29 +++---- docs/mains/bbq-pork-ribs/index.html | 32 ++++---- docs/mains/beef-bourguignon/index.html | 80 +++++++++---------- docs/mains/beef-brisket/index.html | 37 ++++----- docs/mains/beef-stroganoff/index.html | 65 +++++++-------- docs/mains/butter-chicken/index.html | 69 ++++++++-------- docs/mains/cheese-souffle/index.html | 63 ++++++++------- .../index.html | 34 ++++---- docs/mains/chicken-cordon-bleu/index.html | 42 +++++----- .../chicken-marsala-florentine/index.html | 43 +++++----- docs/mains/chicken-parmesan/index.html | 35 ++++---- docs/mains/chicken-pot-pie/index.html | 50 ++++++------ docs/mains/chicken-tikka-masala/index.html | 65 +++++++-------- docs/mains/chole/index.html | 46 +++++------ docs/mains/cornish-game-hens/index.html | 41 +++++----- docs/mains/egg-and-onion-pie/index.html | 36 ++++----- docs/mains/garlic-prime-rib/index.html | 34 ++++---- docs/mains/gnocchi/index.html | 26 +++--- docs/mains/keto-pork-ribs/index.html | 40 +++++----- docs/mains/kielbasa-and-cabbage/index.html | 36 ++++----- docs/mains/kofta-kebabs/index.html | 42 +++++----- docs/mains/lasagna/index.html | 73 ++++++++--------- .../index.html | 36 ++++----- docs/mains/orange-chicken/index.html | 56 ++++++------- docs/mains/ratatouille/index.html | 38 ++++----- docs/mains/ricotta-meatballs/index.html | 48 +++++------ docs/mains/roast-fowl/index.html | 35 ++++---- .../index.html | 36 ++++----- docs/mains/scrambled-eggs/index.html | 31 +++---- .../index.html | 44 +++++----- docs/mains/sloppy-joe-sandwiches/index.html | 46 +++++------ docs/mains/stuffed-green-peppers/index.html | 41 +++++----- docs/mains/swedish-meatballs/index.html | 43 +++++----- docs/salads/caesar-salad/index.html | 34 ++++---- docs/salads/cucumber-salad/index.html | 42 +++++----- .../ruths-chris-chopped-salad/index.html | 48 +++++------ docs/salads/spinach-feta-salad/index.html | 24 +++--- docs/sides/bacon-shallot-marmalade/index.html | 31 +++---- docs/sides/bacon-shallot-marmalde/index.html | 55 ------------- docs/sides/bok-choy-with-garlic/index.html | 28 +++---- docs/sides/bourbon-glazed-carrots/index.html | 27 ++++--- docs/sides/creamed-spinach/index.html | 36 ++++----- docs/sides/garlic-broccoli/index.html | 36 ++++----- docs/sides/hasselback-potatoes/index.html | 31 +++---- docs/sides/horseradish-cream/index.html | 25 +++--- docs/sides/hummus/index.html | 30 +++---- docs/sides/pommes-puree/index.html | 27 ++++--- docs/sides/roasted-sweet-potatoes/index.html | 30 +++---- docs/sides/sauteed-mushrooms/index.html | 33 ++++---- .../sides/scalloped-sweet-potatoes/index.html | 46 +++++------ docs/sides/tzatziki/index.html | 32 ++++---- docs/soups/caldo-verde/index.html | 44 +++++----- docs/soups/carrot-ginger/index.html | 42 +++++----- docs/soups/chili/index.html | 75 ++++++++--------- docs/soups/clam-chowder/index.html | 42 +++++----- docs/soups/cream-of-spinach-soup/index.html | 64 +++++++-------- .../creamy-ginger-pumpkin-soup/index.html | 39 ++++----- .../index.html | 38 ++++----- docs/soups/egg-drop-soup/index.html | 41 +++++----- docs/soups/french-onion-soup/index.html | 43 +++++----- .../hungarian-mushroom-beef-soup/index.html | 63 ++++++++------- docs/soups/spicy-lamb-soup/index.html | 60 +++++++------- docs/soups/tomato-soup/index.html | 44 +++++----- docs/soups/winter-lentil-soup/index.html | 52 ++++++------ src/templates/recipe.jin | 20 ++--- 77 files changed, 1600 insertions(+), 1627 deletions(-) delete mode 100644 docs/sides/bacon-shallot-marmalde/index.html diff --git a/docs/appetizers/buffalo-wings/index.html b/docs/appetizers/buffalo-wings/index.html index 7dd53f7..fea23a8 100644 --- a/docs/appetizers/buffalo-wings/index.html +++ b/docs/appetizers/buffalo-wings/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Buffalo Wings

+

Buffalo Wings

-prep 15 min, cook 2 hours
+prep 15 min, cook 2 hours
-
× 4 +
× 4
-
These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but baked instead of deep-fried. +
These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but baked instead of deep-fried.
@@ -29,53 +29,53 @@ prep 15 min, cook 2 hours

1

-
Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken. Lay out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set. +
Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken. Lay out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set.

2

    -
  • +
  • 1/2 cup
    Frank's RedHot Buffalo Sauce
    -
  • +
  • 1/2 cup
    butter
-
Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one at a time, and return to the baking sheet. Reserve the remaining sauce. +
Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one at a time, and return to the baking sheet. Reserve the remaining sauce.
@@ -84,13 +84,14 @@ prep 15 min, cook 2 hours
-
Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be placed in a small bowl to serve with the wings along with some ranch dressing. +
Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be placed in a small bowl to serve with the wings along with some ranch dressing.
- Leesah,  + +,  https://www.allrecipes.com/recipe/166638/baked-buffalo-wings
diff --git a/docs/appetizers/chicken-pastries/index.html b/docs/appetizers/chicken-pastries/index.html index c1fe62d..29ec81f 100644 --- a/docs/appetizers/chicken-pastries/index.html +++ b/docs/appetizers/chicken-pastries/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Chicken Pastries

+

Chicken Pastries

-prep 15 min, cook 30 min
+prep 15 min, cook 30 min
-
× 4 +
× 4
-
+
@@ -28,24 +28,24 @@ prep 15 min, cook 30 min

1

-
Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of butter. Season with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook until the chicken breasts have reached 160°F in the centers (about 20 min)." +
Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of butter. Season with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook until the chicken breasts have reached 160°F in the centers (about 20 min)."
@@ -54,26 +54,26 @@ prep 15 min, cook 30 min
-
Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds. +
Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds.

3

    -
  • +
  • 5 oz
    Boursin Garlic & Herb cheese
    -
  • +
  • 16
    crescent roll dough wedges
-
Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and stretch it slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the center, and then about ¾oz of chicken. This should form a small lump in the center of the dough. Then fold up the corners over the center, and pinch any remaining openings closed. Place each pastry on the cookie sheet. +
Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and stretch it slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the center, and then about ¾oz of chicken. This should form a small lump in the center of the dough. Then fold up the corners over the center, and pinch any remaining openings closed. Place each pastry on the cookie sheet.
@@ -82,13 +82,14 @@ prep 15 min, cook 30 min
-
Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden brown (anywhere from 8–12 minutes, depending upon your oven). +
Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden brown (anywhere from 8–12 minutes, depending upon your oven).
- Lynne Miner
+ +
« Back diff --git a/docs/appetizers/deviled-eggs/index.html b/docs/appetizers/deviled-eggs/index.html index e9010fa..45ccfa0 100644 --- a/docs/appetizers/deviled-eggs/index.html +++ b/docs/appetizers/deviled-eggs/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Deviled Eggs

+

Deviled Eggs

-prep 30 minutes
+prep 30 minutes
-
× 6 +
× 6
-
Deviled eggs are one of my favorite appetizers, and very easy to make. If you like to hurry the process along, buy hard-boiled eggs from the grocery store so you can skip straight to the last step. +
Deviled eggs are one of my favorite appetizers, and very easy to make. If you like to hurry the process along, buy hard-boiled eggs from the grocery store so you can skip straight to the last step.
@@ -31,58 +31,58 @@ prep 30 minutes

1

    -
  • +
  • 12
    eggs
-
Place the eggs in a medium-sized pot, cover with 1" of water, and bring to a boil over high heat. As soon as it gets to a rolling boil, turn off the heat and allow the pot to rest. While it is resting, fill a large bowl with ice and water (1 ice cube per egg). After the eggs have rested for 10 minutes, transfer them to the ice water. +
Place the eggs in a medium-sized pot, cover with 1" of water, and bring to a boil over high heat. As soon as it gets to a rolling boil, turn off the heat and allow the pot to rest. While it is resting, fill a large bowl with ice and water (1 ice cube per egg). After the eggs have rested for 10 minutes, transfer them to the ice water.

2

    -
  • +
  • ¾ tsp
    mustard, yellow
    -
  • +
  • 3 tbsp
    mayonnaise
    -
  • +
  • 1½ tsp
    vinegar, white
    -
  • +
  • ¼ tsp
    Worcestershire sauce
    -
  • +
  • ¼ tsp
    salt
    -
  • +
  • ¼ tsp
    white pepper
    -
  • +
  • 1 tsp
    paprika
-
Peel the eggs, and very carefully slice in half with a sharp knife. Gently pop out the yolks into mixing bowl, and set the whites aside on a platter. Add the the remaining ingredients and whisk until creamy and smooth. Transfer the mixture into a pastry bag (or a ziploc bag with a corner cut off). Gently squeeze the bag and pipe the mixture into the remaining egg halves. Dust the finished eggs with paprika. +
Peel the eggs, and very carefully slice in half with a sharp knife. Gently pop out the yolks into mixing bowl, and set the whites aside on a platter. Add the the remaining ingredients and whisk until creamy and smooth. Transfer the mixture into a pastry bag (or a ziploc bag with a corner cut off). Gently squeeze the bag and pipe the mixture into the remaining egg halves. Dust the finished eggs with paprika.
diff --git a/docs/appetizers/french-onion-dip/index.html b/docs/appetizers/french-onion-dip/index.html index a3875fa..3b8d49f 100644 --- a/docs/appetizers/french-onion-dip/index.html +++ b/docs/appetizers/french-onion-dip/index.html @@ -5,24 +5,24 @@ - +
-
+
-

French Onion Dip

+

French Onion Dip

-prep 30 minutes, cook 30 minutes
+prep 30 minutes, cook 30 minutes
-
× 6 +
× 6
-
Stirring a packet of onion soup mix into sour cream has long been the go-to method for this popular party dip; we were determined to do better. By dicing onions instead of slicing them (more surface area) and starting them over medium heat, we create deep color and caramelized flavor in only 30 minutes. A base of sour cream and mayonnaise provides balanced flavor and creaminess, and a pinch of cayenne adds heat, while balsamic vinegar lends sweetness and mellow tang. +
Stirring a packet of onion soup mix into sour cream has long been the go-to method for this popular party dip; we were determined to do better. By dicing onions instead of slicing them (more surface area) and starting them over medium heat, we create deep color and caramelized flavor in only 30 minutes. A base of sour cream and mayonnaise provides balanced flavor and creaminess, and a pinch of cayenne adds heat, while balsamic vinegar lends sweetness and mellow tang.
@@ -32,91 +32,91 @@ prep 30 minutes, cook 30 minutes

1

-
Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are translucent (about 10 minutes). Reduce the heat to medium-low, and continue to cook until the onions are golden (about 10 minutes). +
Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are translucent (about 10 minutes). Reduce the heat to medium-low, and continue to cook until the onions are golden (about 10 minutes).

2

    -
  • +
  • ¼ cup
    water
-
Add 2 tbsp of water to the skillet, and cook, scraping up any browned bits, until the water has evaporated (about 5 minutes). Add the remaining water and cook until the onions are caramelized and the water has again evaporated (about 5 more minutes). +
Add 2 tbsp of water to the skillet, and cook, scraping up any browned bits, until the water has evaporated (about 5 minutes). Add the remaining water and cook until the onions are caramelized and the water has again evaporated (about 5 more minutes).

3

    -
  • +
  • 2½ tsp
    balsamic vinegar
    -
  • +
  • 1 cup
    sour cream
    -
  • +
  • ½ cup
    mayonnaise
-
Remove from the heat and transfer to a medium mixing bowl. Add the vinegar, and allow to cool (about 10 minutes). +
Remove from the heat and transfer to a medium mixing bowl. Add the vinegar, and allow to cool (about 10 minutes).

4

    -
  • +
  • 1 cup
    sour cream
    -
  • +
  • ½ cup
    mayonnaise
-
Add the sour cream and mayonnaise, and stir to combine completely. Season with salt & pepper to taste. Refrigerate for at least 30 minutes before serving. +
Add the sour cream and mayonnaise, and stir to combine completely. Season with salt & pepper to taste. Refrigerate for at least 30 minutes before serving.
diff --git a/docs/baking/bagels/index.html b/docs/baking/bagels/index.html index 337e129..77d0ef8 100644 --- a/docs/baking/bagels/index.html +++ b/docs/baking/bagels/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Bagels

+

Bagels

-prep 50 min, cook 90 min
+prep 50 min, cook 90 min
-
× 8 +
× 8
-
This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process. +
This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.
@@ -30,62 +30,62 @@ prep 50 min, cook 90 min

1

    -
  • +
  • 1¼ cup
    water (~ 115°F)
    -
  • +
  • 1¼ tbsp
    sugar (granulated)
    -
  • +
  • 1¼ tsp
    yeast (active dry)
-
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps. +
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.

2

    -
  • +
  • 500 g
    flour (all purpose)
    -
  • +
  • ¼ cup
    water (~ 115°F)
    -
  • +
  • 1½ tsp
    salt
-
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out. +
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.

3

    -
  • +
  • 25 g
    flour (all purpose)
-
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff. +
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
@@ -94,26 +94,26 @@ prep 50 min, cook 90 min
-
Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape. +
Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.

5

    -
  • +
  • 2
    egg
    -
  • +
  • ~
    coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
-
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings. +
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
@@ -122,7 +122,7 @@ prep 50 min, cook 90 min
-
Bake until golden brown and the toppings just start to singe. Cool on a drying rack. +
Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
diff --git a/docs/baking/challah/index.html b/docs/baking/challah/index.html index 1ddce3d..d240e7e 100644 --- a/docs/baking/challah/index.html +++ b/docs/baking/challah/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Challah

+

Challah

-prep 35 min, cook 3 hours
+prep 35 min, cook 3 hours
-
× 16 +
× 16
-
Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust. +
Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.
@@ -30,67 +30,67 @@ prep 35 min, cook 3 hours

1

    -
  • +
  • 1½ packets
    active dry yeast
    -
  • +
  • 1 tbsp
    sugar
    -
  • +
  • 1⅓ cups
    water (115°F)
-
In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting. +
In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.

2

    -
  • +
  • 1/2 cup
    olive oil
    -
  • +
  • 5
    eggs
    -
  • +
  • 1/2 cup
    sugar
    -
  • +
  • 1 tbsp
    salt
-
Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next. +
Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.

3

    -
  • +
  • 8 cups
    all-purpose flour
-
Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic. +
Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.
@@ -99,7 +99,7 @@ prep 35 min, cook 3 hours
-
On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min. +
On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.
@@ -108,31 +108,31 @@ prep 35 min, cook 3 hours
-
Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F. +
Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.

6

    -
  • +
  • 1
    egg
    -
  • +
  • 1 tsp
    milk (whole)
    -
  • +
  • 1 tbsp
    caraway seeds
-
Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min). +
Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
diff --git a/docs/baking/fluffy-pancakes/index.html b/docs/baking/fluffy-pancakes/index.html index 7730ac8..c525cac 100644 --- a/docs/baking/fluffy-pancakes/index.html +++ b/docs/baking/fluffy-pancakes/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Fluffy Pancakes

+

Fluffy Pancakes

-prep 10 min, cook 5 min
+prep 10 min, cook 5 min
-
× 2 +
× 2
-
These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream. +
These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.
@@ -30,72 +30,72 @@ prep 10 min, cook 5 min

1

    -
  • +
  • 3/4 cups
    milk
    -
  • +
  • 1 tbsp
    white vinegar
-
Combine the milk and vinegar in a medium bowl and set aside to sour. +
Combine the milk and vinegar in a medium bowl and set aside to sour.

2

    -
  • +
  • 1 cup
    all-purpose flour
    -
  • +
  • 2 tbsp
    white sugar
    -
  • +
  • 1 tsp
    baking powder
    -
  • +
  • 1/2 tsp
    baking soda
    -
  • +
  • 1/2 tsp
    salt
-
Combine the dry ingredients in a medium bowl and whisk together throughly. +
Combine the dry ingredients in a medium bowl and whisk together throughly.

3

    -
  • +
  • 2 tbsp
    butter
    -
  • +
  • 1
    egg
-
+

4

@@ -103,7 +103,7 @@ prep 10 min, cook 5 min
-
Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more. +
Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.
@@ -112,7 +112,7 @@ prep 10 min, cook 5 min
-
Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned. +
Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.
diff --git a/docs/baking/gluten-free-flour/index.html b/docs/baking/gluten-free-flour/index.html index a13c96e..cbbe08a 100644 --- a/docs/baking/gluten-free-flour/index.html +++ b/docs/baking/gluten-free-flour/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Gluten-Free Flour

+

Gluten-Free Flour

-prep 5 min
+prep 5 min
-
This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc. +
This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.
@@ -30,34 +30,34 @@ prep 5 min

1

-
Mix all the ingredients and store, refrigerated, in an airtight container. +
Mix all the ingredients and store, refrigerated, in an airtight container.
diff --git a/docs/baking/pizza/index.html b/docs/baking/pizza/index.html index d9ccaa7..26c4fe3 100644 --- a/docs/baking/pizza/index.html +++ b/docs/baking/pizza/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Pizza

+

Pizza

-prep 2-3 days, cook 10 min
+prep 2-3 days, cook 10 min
-
× 12 +
× 12
-
This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely! +
This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!
@@ -31,57 +31,57 @@ prep 2-3 days, cook 10 min

1

-
Add the yeast and sugar to the water without stirring and wait about 5 minutes. +
Add the yeast and sugar to the water without stirring and wait about 5 minutes.

2

    -
  • +
  • 800 g
    bread flour (King Arthur's)
    -
  • +
  • 16 g
    salt
-
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed. +
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.

3

    -
  • +
  • 3 tsp
    olive oil
-
Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the dough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days before use. Freeze if not used in that time. +
Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the dough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days before use. Freeze if not used in that time.
@@ -90,7 +90,7 @@ prep 2-3 days, cook 10 min
-
Preheat a pizza stone in the oven to 550°F (this can take up to an hour). +
Preheat a pizza stone in the oven to 550°F (this can take up to an hour).
@@ -99,26 +99,26 @@ prep 2-3 days, cook 10 min
-
Open up each portion of dough as described here, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour. +
Open up each portion of dough as described here, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.

6

    -
  • +
  • 6 cups
    tomato purée (2 per pizza)
    -
  • +
  • 12 oz
    mozzerella cheese, shredded (4 per pizza)
-
Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas. +
Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas.
diff --git a/docs/baking/rosemary-dinner-rolls/index.html b/docs/baking/rosemary-dinner-rolls/index.html index 33ee32a..95e80a7 100644 --- a/docs/baking/rosemary-dinner-rolls/index.html +++ b/docs/baking/rosemary-dinner-rolls/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Rosemary Dinner Rolls

+

Rosemary Dinner Rolls

-prep 25 min, cook 2 hours
+prep 25 min, cook 2 hours
-
× 8 +
× 8
-
These dinner rolls are firm, but light, and ever so delicately taste of rosemary. +
These dinner rolls are firm, but light, and ever so delicately taste of rosemary.
@@ -30,95 +30,95 @@ prep 25 min, cook 2 hours

1

-
Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water and stir gently. Set it aside until it is foamy (about 5 min). +
Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water and stir gently. Set it aside until it is foamy (about 5 min).

2

    -
  • +
  • 4 tbsp
    butter
    -
  • +
  • 1 cup
    milk (whole)
-
Melt the butter in a saucepan, and then add the milk. +
Melt the butter in a saucepan, and then add the milk.

3

    -
  • +
  • 2 cups
    all-purpose flour
    -
  • +
  • 1 tbsp
    honey
    -
  • +
  • 2 tsp
    rosemary (powdered)
    -
  • +
  • 1 tsp
    salt
-
In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the lowest setting until fully blended. +
In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the lowest setting until fully blended.

4

    -
  • +
  • 1/2 cups
    all-purpose flour
-
Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes). +
Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes).

5

    -
  • +
  • 2 tbsp
    olive oil
-
Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the bowl with a damp towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes). +
Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the bowl with a damp towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes).
@@ -127,31 +127,31 @@ prep 25 min, cook 2 hours
-
Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to temperature. Split the dough into 16 equal portions and place them about 1\" apart on a cooking sheet. +
Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to temperature. Split the dough into 16 equal portions and place them about 1\" apart on a cooking sheet.

7

    -
  • +
  • 1
    egg
    -
  • +
  • 1 tsp
    milk (whole)
    -
  • +
  • 4 tsp
    caraway seeds
-
+

8

@@ -159,7 +159,7 @@ prep 25 min, cook 2 hours
-
Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about 30 minutes). +
Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about 30 minutes).
@@ -168,7 +168,7 @@ prep 25 min, cook 2 hours
-
Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the tops are golden brown (about 20 minutes). +
Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the tops are golden brown (about 20 minutes).
diff --git a/docs/baking/southern-buttermilk-biscuits/index.html b/docs/baking/southern-buttermilk-biscuits/index.html index 4d20390..3fcafcf 100644 --- a/docs/baking/southern-buttermilk-biscuits/index.html +++ b/docs/baking/southern-buttermilk-biscuits/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Southern Buttermilk Biscuits

+

Southern Buttermilk Biscuits

-prep 25min, cook 10min
+prep 25min, cook 10min
-
× 16 +
× 16
-
pass +
pass
@@ -31,107 +31,107 @@ prep 25min, cook 10min
-
Pre-heat the oven to convection bake at 450°F. +
Pre-heat the oven to convection bake at 450°F.

2

    -
  • +
  • 4½ cups
    flour, all-purpose
    -
  • +
  • 2 tsp
    cream of tartar
    -
  • +
  • 2 tsp
    baking soda
    -
  • +
  • 1½ tsp
    salt
-
Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl. +
Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl.

3

    -
  • +
  • ½ cup
    butter (frozen, diced)
-
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. +
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.

4

    -
  • +
  • 9 tbsp
    butter (softened)
    -
  • +
  • 3 tbsp
    butter (melted)
    -
  • +
  • 2 cups
    buttermilk
-
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. +
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.

5

    -
  • +
  • 2 cups
    buttermilk
-
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed). +
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).

6

    -
  • +
  • 9 tbsp
    butter (softened)
    -
  • +
  • 3 tbsp
    butter (melted)
-
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together. Roll or pat out into a 14×10" rectangle. With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you. 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. Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time. Finally, pat the dough out into a 1" thick rectangle. 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. +
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together. Roll or pat out into a 14×10" rectangle. With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you. 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. Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time. Finally, pat the dough out into a 1" thick rectangle. 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.
@@ -140,7 +140,7 @@ prep 25min, cook 10min
-
Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes). +
Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes).
diff --git a/docs/drinks/eggnog/index.html b/docs/drinks/eggnog/index.html index 4c42819..24c1560 100644 --- a/docs/drinks/eggnog/index.html +++ b/docs/drinks/eggnog/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Eggnog

+

Eggnog

-prep 15 min
+prep 15 min
-
× 6 +
× 6
-
This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it! +
This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it!
@@ -32,62 +32,62 @@ prep 15 min

1

    -
  • +
  • 4
    eggs
-
In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later. +
In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later.

2

    -
  • +
  • 1/3 cup
    sugar (white)
    -
  • +
  • 2 cups
    milk (whole)
    -
  • +
  • 1 cup
    heavy cream
    -
  • +
  • 3 oz
    bourbon
    -
  • +
  • 1 tsp
    nutmeg (ground)
-
Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and add the milk, cream, bourbon, and nutmeg. Stir well to combine. +
Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and add the milk, cream, bourbon, and nutmeg. Stir well to combine.

3

    -
  • +
  • 1 tbsp
    sugar (white)
-
Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar while the mixer is still running until stiff peaks form. +
Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar while the mixer is still running until stiff peaks form.
@@ -96,13 +96,14 @@ prep 15 min
-
Mix the two bowls together, stirring to combine them fully. Chill before serving. +
Mix the two bowls together, stirring to combine them fully. Chill before serving.
- Alton Brown,  + +,  https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745
diff --git a/docs/drinks/limoncello/index.html b/docs/drinks/limoncello/index.html index c80701b..41e6283 100644 --- a/docs/drinks/limoncello/index.html +++ b/docs/drinks/limoncello/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Limoncello

+

Limoncello

-prep 30 min, cook 7 days
+prep 30 min, cook 7 days
-
× 32 +
× 32
-
One of the most delightful treats when travelling in Italy is to have fresh Limoncello available after nearly every meal! Fortunately, it's quite simple to make your own at home, so you can always have it available there as well. +
One of the most delightful treats when travelling in Italy is to have fresh Limoncello available after nearly every meal! Fortunately, it's quite simple to make your own at home, so you can always have it available there as well.
@@ -30,38 +30,38 @@ prep 30 min, cook 7 days

1

    -
  • +
  • 10
    lemons (fresh)
    -
  • +
  • 750 ml
    pure alcohol (e.g., Everclear)
-
Using a microplane zester, remove the zest from all the lemons, and drop into a sealable, glass jar. Leave the jar to steep for a week at room temperature in an out-of-the-way location. +
Using a microplane zester, remove the zest from all the lemons, and drop into a sealable, glass jar. Leave the jar to steep for a week at room temperature in an out-of-the-way location.

2

    -
  • +
  • 3½ cups
    water
    -
  • +
  • 2½ cups
    white sugar
-
Heat the water and sugar mixture until all the sugar has been completely absorbed. Allow the water to return to room temperature and then pour into the jar with the alcohol and lemon mixture. Allow to steep again overnight. +
Heat the water and sugar mixture until all the sugar has been completely absorbed. Allow the water to return to room temperature and then pour into the jar with the alcohol and lemon mixture. Allow to steep again overnight.
@@ -70,13 +70,14 @@ prep 30 min, cook 7 days
-
Strain the final mixture through a fine mesh (e.g., cheesecloth, paper towel, etc.) until all the pieces of lemon zest have been completely removed, and only liquid remains. For storage, pour into bottles with an airtight stopper. +
Strain the final mixture through a fine mesh (e.g., cheesecloth, paper towel, etc.) until all the pieces of lemon zest have been completely removed, and only liquid remains. For storage, pour into bottles with an airtight stopper.
- Glada De Laurentils,  + +,  https://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe-1916618
diff --git a/docs/mains/bbq-pork-ribs/index.html b/docs/mains/bbq-pork-ribs/index.html index 9411f27..d5c2395 100644 --- a/docs/mains/bbq-pork-ribs/index.html +++ b/docs/mains/bbq-pork-ribs/index.html @@ -5,23 +5,23 @@ - +
-
+
-

BBQ Pork Ribs

+

BBQ Pork Ribs

-prep 20 min, cook 2—2½ hours
+prep 20 min, cook 2—2½ hours
-
× 6 +
× 6
-
This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening. +
This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.
@@ -31,39 +31,39 @@ prep 20 min, cook 2—2½ hours

1

    -
  • +
  • 4 lbs
    pork ribs
    -
  • +
  • 3/4 cup
    light brown sugar
    -
  • +
  • 1 tbsp
    garlic powder
    -
  • +
  • 1 tbsp
    paprika
    -
  • +
  • 1 tsp
    hickory smoke salt
    -
  • +
  • 1 tsp
    red pepper flakes
-
Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade. +
Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.
@@ -72,21 +72,21 @@ prep 20 min, cook 2—2½ hours
-
Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours). +
Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).

3

    -
  • +
  • 2 cups
    BBQ sauce
-
Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes). +
Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
diff --git a/docs/mains/beef-bourguignon/index.html b/docs/mains/beef-bourguignon/index.html index 1a73b99..1937cd1 100644 --- a/docs/mains/beef-bourguignon/index.html +++ b/docs/mains/beef-bourguignon/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Beef Bourguignon

+

Beef Bourguignon

-prep 45 min, cook 3-4 hours
+prep 45 min, cook 3-4 hours
-
× 6 +
× 6
-
Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required! +
Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!
@@ -31,192 +31,192 @@ prep 45 min, cook 3-4 hours

1

    -
  • +
  • 3 lbs
    stew beef
    -
  • +
  • 6 oz
    thick-cut bacon
    -
  • +
  • 1 tbsp
    olive oil
-
Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon. +
Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.

2

    -
  • +
  • 24 None
    onions (small
-
Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside in a small bowl to be used later. +
Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside in a small bowl to be used later.

3

    -
  • +
  • 1 lb
    mushrooms (brown)
-
Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later +
Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later

4

    -
  • +
  • 2 tbsp
    flour
    -
  • +
  • 1/2 tsp
    salt
    -
  • +
  • 1/2 tsp
    black pepper
-
Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total) +
Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)

5

    -
  • +
  • 4 sprigs
    parsley
    -
  • +
  • 1/2 leaf
    bay leaf
    -
  • +
  • 1/4 tsp
    thyme
-
Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string. +
Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.

6

    -
  • +
  • 3 cups
    red wine
    -
  • +
  • 2 + 1/2 cups
    beef stock
    -
  • +
  • 1 tbsp
    tomato paste
    -
  • +
  • 2 cloves
    garlic (minced)
    -
  • +
  • 1/2 tsp
    thyme
    -
  • +
  • 1 None
    bay leaf
-
In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours) +
In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)

7

    -
  • +
  • 1/2 cups
    beef stock
    -
  • +
  • 1 tbsp
    butter
    -
  • +
  • 1 tbsp
    olive oil
    -
  • +
  • 1/2 tsp
    salt
    -
  • +
  • 1/2 tsp
    pepper
-
With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside. +
With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.

8

    -
  • +
  • 1 tbsp
    butter
    -
  • +
  • 1 tbsp
    olive oil
-
Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside. +
Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
@@ -225,7 +225,7 @@ prep 45 min, cook 3-4 hours
-
Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm. +
Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.
@@ -234,7 +234,7 @@ prep 45 min, cook 3-4 hours
-
Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min) +
Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
diff --git a/docs/mains/beef-brisket/index.html b/docs/mains/beef-brisket/index.html index 7a1daeb..86d6361 100644 --- a/docs/mains/beef-brisket/index.html +++ b/docs/mains/beef-brisket/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Beef Brisket

+

Beef Brisket

-prep 10 min, cook 3 hours
+prep 10 min, cook 3 hours
-
× 6 +
× 6
-
This is the classic beef brisket my Jewish grandmother would serve us every Passover. +
This is the classic beef brisket my Jewish grandmother would serve us every Passover.
@@ -30,58 +30,58 @@ prep 10 min, cook 3 hours

1

    -
  • +
  • 4 lb
    beef brisket
-
In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides. +
In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides.

2

    -
  • +
  • 1½ cup
    grape jelly
    -
  • +
  • 1 cup
    water
    -
  • +
  • ½ cup
    ketchup
    -
  • +
  • ½ cup
    vinegar
    -
  • +
  • 2
    onions (yellow)
    -
  • +
  • 1 tbsp
    garlic (minced)
    -
  • +
  • 1 tbsp
    salt
-
Stir in the remaining ingredients. Cover and allow to simmer until the brisket is tender and pulls apart easily with a fork (2–3 hours). +
Stir in the remaining ingredients. Cover and allow to simmer until the brisket is tender and pulls apart easily with a fork (2–3 hours).
@@ -90,13 +90,14 @@ prep 10 min, cook 3 hours
-
Allow the brisket to cool, and then slice against the grain of the meat. Lay out the slices in a 9x13" dish and smother with the remaining gravy. +
Allow the brisket to cool, and then slice against the grain of the meat. Lay out the slices in a 9x13" dish and smother with the remaining gravy.
- Louise,  + +,  https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/
diff --git a/docs/mains/beef-stroganoff/index.html b/docs/mains/beef-stroganoff/index.html index a143da9..3dd85c0 100644 --- a/docs/mains/beef-stroganoff/index.html +++ b/docs/mains/beef-stroganoff/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Beef Stroganoff

+

Beef Stroganoff

-prep 20 min, cook 60 min
+prep 20 min, cook 60 min
-
× 4 +
× 4
-
The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too. +
The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.
@@ -31,125 +31,125 @@ prep 20 min, cook 60 min

1

    -
  • +
  • 2 lb
    beef (stew meat)
    -
  • +
  • 1/2 cup
    red wine
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1/2 tsp
    black pepper
-
Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps. +
Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.

2

    -
  • +
  • 2 tbsp
    butter
    -
  • +
  • 1 None
    yellow onion
    -
  • +
  • 3 cloves
    garlic
-
Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl. +
Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.

3

    -
  • +
  • 2 tbsp
    olive oil
-
Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished. +
Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.

4

    -
  • +
  • 2 tbsp
    butter
    -
  • +
  • 1 cup
    mushrooms (sliced)
-
Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions. +
Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.

5

    -
  • +
  • 1/4 cup
    butter
    -
  • +
  • 1/4 cup
    gluten-free flour (or all-purpose)
    -
  • +
  • 1 + 1/3 cups
    beef broth
    -
  • +
  • 1 tbsp
    Worcestershire sauce
    -
  • +
  • 1 tsp
    yellow mustard
    -
  • +
  • 2 tsp
    red pepper flakes
-
In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes. +
In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.
@@ -158,32 +158,33 @@ prep 20 min, cook 60 min
-
Combine everything except the mushrooms in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time. +
Combine everything except the mushrooms in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.

7

    -
  • +
  • 1/3 cup
    sour cream
    -
  • +
  • 3 oz
    cream cheese
-
Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed. +
Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
- SANFRANCOOK,  + +,  http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff
diff --git a/docs/mains/butter-chicken/index.html b/docs/mains/butter-chicken/index.html index 437258e..8bc1456 100644 --- a/docs/mains/butter-chicken/index.html +++ b/docs/mains/butter-chicken/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Butter Chicken

+

Butter Chicken

-prep 35 min, cook 30 min
+prep 35 min, cook 30 min
-
× 6 +
× 6
-
This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, and it was tasty both the day of and for several days afterward. +
This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, and it was tasty both the day of and for several days afterward.
@@ -32,165 +32,166 @@ prep 35 min, cook 30 min

1

    -
  • +
  • 3 lbs
    chicken thighs, on the bone
    -
  • +
  • 1½ cups
    greek yogurt (full-fat)
    -
  • +
  • 2 tbsp
    lemon juice
    -
  • +
  • 2 tbsp
    garam masala
    -
  • +
  • 2 tbsp
    cumin (ground)
    -
  • +
  • 1½ tbsp
    tumeric (ground)
-
Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight +
Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight

2

    -
  • +
  • 1/4 lb
    butter (unsalted)
    -
  • +
  • 4 tsp
    vegetable oil
    -
  • +
  • 2 None
    onions (yellow
    -
  • +
  • 4 cloves
    garlic (minced)
    -
  • +
  • 3 tbsp
    ginger (peeled
    -
  • +
  • 1 tbsp
    cumin seeds
-
In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and cook until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to brown. +
In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and cook until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to brown.

3

    -
  • +
  • 1 stick
    cinnamon
    -
  • +
  • 2
    tomatoes (diced)
    -
  • +
  • 2
    red chilies (e.g., jalapeño)
    -
  • +
  • None
    kosher salt
-
Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft. +
Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft.

4

    -
  • +
  • 3/4 cup
    chicken stock
-
Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. +
Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

5

    -
  • +
  • 1½ cups
    cream
    -
  • +
  • 1½ tbsp
    tomato paste
-
Stir in the cream and tomato paste. Simmer until completely mixed and heated through. +
Stir in the cream and tomato paste. Simmer until completely mixed and heated through.

6

    -
  • +
  • 3 tbsp
    almonds (slivered)
    -
  • +
  • 1/2 cup
    cilantro
-
Add the almonds and cook until softened. Add the cilantro as a garnish and serve. +
Add the almonds and cook until softened. Add the cilantro as a garnish and serve.
- Sam Sifton, NYTimes Cooking Section,  + +,  https://cooking.nytimes.com/recipes/1016754-butter-chicken
diff --git a/docs/mains/cheese-souffle/index.html b/docs/mains/cheese-souffle/index.html index 7b03433..b00a765 100644 --- a/docs/mains/cheese-souffle/index.html +++ b/docs/mains/cheese-souffle/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Cheese Soufflé

+

Cheese Soufflé

-prep 20 min, cook 35 min
+prep 20 min, cook 35 min
-
× 4 +
× 4
-
This cheese soufflé turns out a fluffy, slightly salty, cheese delight! +
This cheese soufflé turns out a fluffy, slightly salty, cheese delight!
@@ -31,150 +31,151 @@ prep 20 min, cook 35 min

1

    -
  • +
  • 2 tbsp
    parmesean cheese
    -
  • +
  • olive oil spray
-
Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8” soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese. +
Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8” soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese.

2

    -
  • +
  • ¼ cup
    flour (white
    -
  • +
  • ¼ tsp
    paprika
    -
  • +
  • ¼ tsp
    salt
    -
  • +
  • ⅛ tsp
    cayenne pepper
    -
  • +
  • ⅛ tsp
    white pepper
    -
  • +
  • 1 pinch
    nutneg
    -
  • +
  • 4 tbsp
    butter (unsalted)
    -
  • +
  • 1⅓ cup
    milk (whole)
-
Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth. +
Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth.

3

    -
  • +
  • 6 oz
    Gruyère cheese
    -
  • +
  • 5 tbsp
    parmesean cheese
-
Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min. +
Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.

4

    -
  • +
  • 6
    egg yolks
    -
  • +
  • 1½ tsp
    parsley (minced)
-
Whisk in the egg yolks and parsley. +
Whisk in the egg yolks and parsley.

5

    -
  • +
  • 6
    egg whites
    -
  • +
  • ¼ tsp
    cream of tartar
-
Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec). +
Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec).

6

    -
  • +
  • 1 tbsp
    parmesean cheese
    -
  • +
  • ½ tsp
    parsley (minced)
-
Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top. +
Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top.
- Cook's Illustrated,  + +,  https://www.cooksillustrated.com/recipes/7670
diff --git a/docs/mains/chicken-breasts-with-caper-cream-sauce/index.html b/docs/mains/chicken-breasts-with-caper-cream-sauce/index.html index f8a61a5..5b8518f 100644 --- a/docs/mains/chicken-breasts-with-caper-cream-sauce/index.html +++ b/docs/mains/chicken-breasts-with-caper-cream-sauce/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Chicken Breasts with Caper Cream Sauce

+

Chicken Breasts with Caper Cream Sauce

-prep 20 min, cook 10 min
+prep 20 min, cook 10 min
-
× 4 +
× 4
-
This is a quick, easy way to bring some creamy, salty richness to plain chicken breasts. +
This is a quick, easy way to bring some creamy, salty richness to plain chicken breasts.
@@ -31,67 +31,67 @@ prep 20 min, cook 10 min

1

    -
  • +
  • 4 None
    chicken breasts (boneless
    -
  • +
  • 1 tsp
    lemon pepper
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    dill weed
    -
  • +
  • 1 tsp
    garlic powder
-
Season the chicken breasts with the lemon pepper, salt, dill weed, and garlic powder and set aside. +
Season the chicken breasts with the lemon pepper, salt, dill weed, and garlic powder and set aside.

2

    -
  • +
  • 3 tbsp
    butter
-
Melt the butter in a large skillet over medium heat. Sautée the chicken over medium-high heat until browned evenly all over. Then reduce the heat and cook until the chicken is 170°F in the center (5–10 min). +
Melt the butter in a large skillet over medium heat. Sautée the chicken over medium-high heat until browned evenly all over. Then reduce the heat and cook until the chicken is 170°F in the center (5–10 min).

3

    -
  • +
  • ½ cup
    whipping cream
    -
  • +
  • 2 tbsp
    capers
-
Set the chicken aside on a serving platter, and add the whipping cream to the skillet. Stir continuously until the sauce thickens. Stir in the capers, then pour over the chicken to serve. +
Set the chicken aside on a serving platter, and add the whipping cream to the skillet. Stir continuously until the sauce thickens. Stir in the capers, then pour over the chicken to serve.
diff --git a/docs/mains/chicken-cordon-bleu/index.html b/docs/mains/chicken-cordon-bleu/index.html index d20b2e3..fc43e86 100644 --- a/docs/mains/chicken-cordon-bleu/index.html +++ b/docs/mains/chicken-cordon-bleu/index.html @@ -5,20 +5,20 @@ - +
-
+
-

Chicken Cordon Bleu

+

Chicken Cordon Bleu

-prep 25 min, cook 40 min
+prep 25 min, cook 40 min
-
This classic dish provides a delightful mixture of flavors and textures, although its a bit of work to get it. +
This classic dish provides a delightful mixture of flavors and textures, although its a bit of work to get it.
@@ -30,98 +30,98 @@ prep 25 min, cook 40 min
-
Pre-heat the oven to 400°F. +
Pre-heat the oven to 400°F.

2

    -
  • +
  • 8 slices
    ham
    -
  • +
  • 8 slices
    swiss cheese (2" lardons)
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • 1 tsp
    thyme
-
Place slivers of cheese in the center of a piece of ham and sprinkle with the salt, pepper, and thyme. Roll up each slice and put aside. +
Place slivers of cheese in the center of a piece of ham and sprinkle with the salt, pepper, and thyme. Roll up each slice and put aside.

3

    -
  • +
  • 8 None
    chicken breasts (skinless
-
Place each chicken breast between two pieces of parchment paper and pound with a meat hammer until about ¼" thick. Wrap each chicken breast around a a ham and cheese roll and pin closed with toothpicks. +
Place each chicken breast between two pieces of parchment paper and pound with a meat hammer until about ¼" thick. Wrap each chicken breast around a a ham and cheese roll and pin closed with toothpicks.

4

    -
  • +
  • ¼ cup
    butter (melted)
    -
  • +
  • ½ cup
    cornflakes (crushed)
-
Place the chicken breasts in a baking dish and brush with butter. Coat with the crushed cornflakes. Bake at 400°F until the chicken has reached 170°F at the center (about 40 min). +
Place the chicken breasts in a baking dish and brush with butter. Coat with the crushed cornflakes. Bake at 400°F until the chicken has reached 170°F at the center (about 40 min).

5

    -
  • +
  • 10 oz
    cream of chicken soup
    -
  • +
  • 1 tsp
    lemon juice
    -
  • +
  • ½ cup
    sour cream
-
Mix the soup, lemon juice, and sour cream in a small saucepan. Simmer over a low heat until heated all the way through. Pour over the cooked checken breasts and serve. +
Mix the soup, lemon juice, and sour cream in a small saucepan. Simmer over a low heat until heated all the way through. Pour over the cooked checken breasts and serve.
diff --git a/docs/mains/chicken-marsala-florentine/index.html b/docs/mains/chicken-marsala-florentine/index.html index f1f23e3..a6afcab 100644 --- a/docs/mains/chicken-marsala-florentine/index.html +++ b/docs/mains/chicken-marsala-florentine/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Chicken Marsala Florentine

+

Chicken Marsala Florentine

-prep 10 min, cook 30 min
+prep 10 min, cook 30 min
-
× 4 +
× 4
-
This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. The amazing blend of flavors and textures is out of this world! +
This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. The amazing blend of flavors and textures is out of this world!
@@ -29,92 +29,93 @@ prep 10 min, cook 30 min

1

    -
  • +
  • 4
    chicken breasts
-
Place chicken breasts between two layers of parchment paper and flatten with a meat mallet until each piece is less than a half inch thick. +
Place chicken breasts between two layers of parchment paper and flatten with a meat mallet until each piece is less than a half inch thick.

2

    -
  • +
  • 1/4 cup
    flour (white
    -
  • +
  • 1 tbsp
    oregano (dried)
    -
  • +
  • salt & pepper (to taste)
-
Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered. +
Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered.

3

    -
  • +
  • 4 tbsp
    olive oil
-
Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and golden on both sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place. +
Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and golden on both sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place.

4

    -
  • +
  • 3/4 cup
    butter
    -
  • +
  • 1 cup
    marsala wine
    -
  • +
  • 3 cups
    mushrooms (brown)
    -
  • +
  • 3/4 cups
    sun-dried tomatoes
    -
  • +
  • 1/2 cup
    spinach
-
Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook until the mushrooms as soft (about 10 min). Add the spinach and cook until the spinach has turned soft (about a minute or two). Serve the vegetables and sauce over the chicken. +
Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook until the mushrooms as soft (about 10 min). Add the spinach and cook until the spinach has turned soft (about a minute or two). Serve the vegetables and sauce over the chicken.
- SHANOU,  + +,  https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine
diff --git a/docs/mains/chicken-parmesan/index.html b/docs/mains/chicken-parmesan/index.html index b3e9262..9062abb 100644 --- a/docs/mains/chicken-parmesan/index.html +++ b/docs/mains/chicken-parmesan/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Chicken Parmesan

+

Chicken Parmesan

-prep 15 min, cook 30 min
+prep 15 min, cook 30 min
-
× 6 +
× 6
-
A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce! +
A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!
@@ -29,68 +29,69 @@ prep 15 min, cook 30 min

1

    -
  • +
  • 6
    chicken breasts (skinless
    -
  • +
  • 2
    eggs
    -
  • +
  • 1 cup
    Parmesean cheese (finely grated)
    -
  • +
  • 7 oz
    bread crumbs (very finely crumbled)
-
Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. After washing and drying the chicken breasts, dredge them first in the egg, and then in the bread crumb mixture. Place aside on parchment paper. +
Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. After washing and drying the chicken breasts, dredge them first in the egg, and then in the bread crumb mixture. Place aside on parchment paper.

2

    -
  • +
  • 2 tbsp
    vegetable oil
-
In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until golden brown on both sides and the chicken is cooked through (about 8–10 minutes per side). +
In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until golden brown on both sides and the chicken is cooked through (about 8–10 minutes per side).

3

    -
  • +
  • 12 oz
    pasta sauce
    -
  • +
  • 6 slices
    Monterey Jack cheese
-
Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken on top of the sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has melted and just started to brown (about 20 minutes). +
Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken on top of the sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has melted and just started to brown (about 20 minutes).
- vero_cn81,  + +,  https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan
diff --git a/docs/mains/chicken-pot-pie/index.html b/docs/mains/chicken-pot-pie/index.html index df778a7..54dc7d8 100644 --- a/docs/mains/chicken-pot-pie/index.html +++ b/docs/mains/chicken-pot-pie/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Chicken Pot Pie

+

Chicken Pot Pie

-prep 25 min, cook 10 min
+prep 25 min, cook 10 min
-
× 4 +
× 4
-
This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor. +
This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.
@@ -30,119 +30,119 @@ prep 25 min, cook 10 min

1

    -
  • +
  • 4 tbsp
    butter
    -
  • +
  • 1
    onion, yellow (diced)
    -
  • +
  • 1
    celery stalk (diced)
    -
  • +
  • 2
    carrots (thinly sliced)
-
Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft. +
Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.

2

    -
  • +
  • 1 tsp
    tomato paste
    -
  • +
  • 1 tsp
    thyme (dried)
-
Stir in the tomato paste and thyme and cook until browned. +
Stir in the tomato paste and thyme and cook until browned.

3

    -
  • +
  • ⅓ cup
    gluten-free flour
-
Stir in the flour and cook until golden. +
Stir in the flour and cook until golden.

4

    -
  • +
  • 2 cup
    chicken broth
-
Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed. +
Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.

5

    -
  • +
  • 1½ lbs
    chicken thighs (chopped)
-
Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min). +
Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).

6

    -
  • +
  • ½ cup
    peas (frozen)
    -
  • +
  • ¼ cup
    heavy cream
    -
  • +
  • 3 tbsp
    parsley (fresh, minced)
    -
  • +
  • 1 tbsp
    sherry, dry
-
Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust. +
Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust.
diff --git a/docs/mains/chicken-tikka-masala/index.html b/docs/mains/chicken-tikka-masala/index.html index 22defa7..46150f4 100644 --- a/docs/mains/chicken-tikka-masala/index.html +++ b/docs/mains/chicken-tikka-masala/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Chicken Tikka Masala

+

Chicken Tikka Masala

-prep 20 min, cook 45 min
+prep 20 min, cook 45 min
-
× 4 +
× 4
-
This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US. +
This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US.
@@ -31,155 +31,156 @@ prep 20 min, cook 45 min

1

    -
  • +
  • 2 lbs
    chicken breast (boneless
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • ½ tsp
    cumin seed (ground)
    -
  • +
  • ½ tsp
    coriander (ground)
    -
  • +
  • ¼ tsp
    cayenne pepper
-
Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture to the chicken, pressing gently so that it sticks well. Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes. +
Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture to the chicken, pressing gently so that it sticks well. Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes.

2

    -
  • +
  • 1 cup
    yogurt (plain
    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • 2 tbsp
    garlic (minced)
    -
  • +
  • 2 tsp
    ginger (minced)
-
In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed. +
In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.

3

    -
  • +
  • 2 tbsp
    butter (unsalted)
    -
  • +
  • 1
    onion (large
-
Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes). +
Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).

4

    -
  • +
  • 28 oz
    tomatoes (crushed)
    -
  • +
  • 1
    chili pepper (minced)
    -
  • +
  • 2 tbsp
    garlic (minced)
    -
  • +
  • 1 tbsp
    ginger (minced)
    -
  • +
  • 2 tsp
    sugar
    -
  • +
  • ½ tsp
    salt
-
Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet. Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture. Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places. +
Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet. Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture. Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places.

5

    -
  • +
  • ⅔ cup
    heavy cream
-
While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered until the chicken is ready. +
While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered until the chicken is ready.

6

    -
  • +
  • ⅓ cup
    cilantro (chopped)
-
Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce. Garnish with cilantro and serve. +
Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce. Garnish with cilantro and serve.
- America's Test Kitchen,  + +,  https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps
diff --git a/docs/mains/chole/index.html b/docs/mains/chole/index.html index e6be38f..97ec09b 100644 --- a/docs/mains/chole/index.html +++ b/docs/mains/chole/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Chole

+

Chole

-prep 20 min
+prep 20 min
-
× 4 +
× 4
-
Chole is an Indian dish featuring garbanzo beans in a highly-seasoned, tomato-based sauce. +
Chole is an Indian dish featuring garbanzo beans in a highly-seasoned, tomato-based sauce.
@@ -31,97 +31,97 @@ prep 20 min

1

    -
  • +
  • 1 tbsp
    olive oil
    -
  • +
  • 1 cup
    onions, yellow (diced)
    -
  • +
  • 1 tsp
    garlic (minced)
    -
  • +
  • ½ cup
    tomatoes (diced)
-
Sautée the onions in olive oil in a large skillet over medium-high heat until soft and transluscent. Then stir in the garlic and continue to sautée until the garlic has browned as well. Finally, add the tomatoes and cook covered for a further 5 minutes. +
Sautée the onions in olive oil in a large skillet over medium-high heat until soft and transluscent. Then stir in the garlic and continue to sautée until the garlic has browned as well. Finally, add the tomatoes and cook covered for a further 5 minutes.

2

    -
  • +
  • ¼ cups
    water
    -
  • +
  • ½ tsp
    chili powder
    -
  • +
  • 1½ tsp
    coriander powder
    -
  • +
  • ½ tsp
    cumin powder
    -
  • +
  • ¾ tsp
    garam masala
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • ½ tsp
    tumeric
-
Add in the dry spices and a little water. Allow to cook for a further 5 minutes. +
Add in the dry spices and a little water. Allow to cook for a further 5 minutes.

3

    -
  • +
  • 16 oz
    garbanzo beans (rinsed, drained)
    -
  • +
  • 1¼ cups
    water
    -
  • +
  • 2 tbsp
    cilantro (minced)
-
Add in the remaining water, garbanzo beans, and cilantro. Cook, uncovered, until the sauce has thickened. +
Add in the remaining water, garbanzo beans, and cilantro. Cook, uncovered, until the sauce has thickened.
diff --git a/docs/mains/cornish-game-hens/index.html b/docs/mains/cornish-game-hens/index.html index 18dbde8..a211122 100644 --- a/docs/mains/cornish-game-hens/index.html +++ b/docs/mains/cornish-game-hens/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Cornish Game Hens

+

Cornish Game Hens

-prep 15 min, cook 1 hour
+prep 15 min, cook 1 hour
-
× 4 +
× 4
-
Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they like most! This recipe turns out very daintily seasoned birds which will make you wish you'd prepared a few extras. +
Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they like most! This recipe turns out very daintily seasoned birds which will make you wish you'd prepared a few extras.
@@ -31,83 +31,84 @@ prep 15 min, cook 1 hour

1

    -
  • +
  • 4 None
    cornish game hens
    -
  • +
  • 8 slices
    butter
    -
  • +
  • 4 sprigs
    rosemary
    -
  • +
  • 4 sprigs
    thyme
    -
  • +
  • 8 cloves
    garlic
    -
  • +
  • 1 None
    lemon (quartered)
-
Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and wings. +
Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and wings.

2

    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • salt & pepper
-
Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined with foil as far apart as possible. Roast for 25 min. +
Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined with foil as far apart as possible. Roast for 25 min.

3

    -
  • +
  • 1/2 cup
    dry white wine
    -
  • +
  • 1/2 cup
    chicken broth
-
Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce. +
Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce.
- Kimberly Killebrew,  + +,  https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/
diff --git a/docs/mains/egg-and-onion-pie/index.html b/docs/mains/egg-and-onion-pie/index.html index e8b2adc..3907002 100644 --- a/docs/mains/egg-and-onion-pie/index.html +++ b/docs/mains/egg-and-onion-pie/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Egg & Onion Pie

+

Egg & Onion Pie

-prep 20 min, cook 40 min
+prep 20 min, cook 40 min
-
× 4 +
× 4
-
Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom. +
Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.
@@ -32,68 +32,68 @@ prep 20 min, cook 40 min

1

    -
  • +
  • 2 tbsp
    butter (unsalted)
    -
  • +
  • 2
    yellow onions
-
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min) +
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)

2

    -
  • +
  • 2
    eggs
    -
  • +
  • 2
    egg yolks
    -
  • +
  • 1 cup
    milk (whole)
    -
  • +
  • 1/2 cup
    cream
    -
  • +
  • 1 tbsp
    chives
    -
  • +
  • 1 tbsp
    parsley
    -
  • +
  • tsp
    salt
    -
  • +
  • tsp
    black pepper
-
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving. +
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
diff --git a/docs/mains/garlic-prime-rib/index.html b/docs/mains/garlic-prime-rib/index.html index 6769aa4..281288d 100644 --- a/docs/mains/garlic-prime-rib/index.html +++ b/docs/mains/garlic-prime-rib/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Garlic Prime Rib

+

Garlic Prime Rib

-prep 20 min, cook 40 min
+prep 20 min, cook 40 min
-
× 4 +
× 4
-
A prime rib roast makes for a magnificent meal all on its own, but this marinade adds an amazing extra dimension. Plus, the tenting procedure ensures the entire roast remains rich and moist throughout. +
A prime rib roast makes for a magnificent meal all on its own, but this marinade adds an amazing extra dimension. Plus, the tenting procedure ensures the entire roast remains rich and moist throughout.
@@ -31,53 +31,53 @@ prep 20 min, cook 40 min

1

    -
  • +
  • 5–10 lb
    prime rib roast (1 rib / 2 people)
-
Pre-heat the oven to 500°F. Place the roast out on the counter until it reaches room temperature. +
Pre-heat the oven to 500°F. Place the roast out on the counter until it reaches room temperature.

2

    -
  • +
  • 4 tbsp
    garlic (minced)
    -
  • +
  • 3 tbsp
    rosemary, dried
    -
  • +
  • ½ cup
    parsley, fresh (minced)
    -
  • +
  • 2 tbsp
    salt
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • ½ cup
    olive oil, extra virgin
-
Whisk the spices with the olive oil in a small bowl until fully combined. +
Whisk the spices with the olive oil in a small bowl until fully combined.
@@ -86,7 +86,7 @@ prep 20 min, cook 40 min
-
Place the roast on a rack in a roasting pan. Cover evenly with the marinade, and add about ½" of water in the bottom of the pan (just below the bottom of the rack). Turn the oven down to 325°F, and tent the pan with foil. Cook until the roast reaches 130°F in the center (approximately 10min / lb). +
Place the roast on a rack in a roasting pan. Cover evenly with the marinade, and add about ½" of water in the bottom of the pan (just below the bottom of the rack). Turn the oven down to 325°F, and tent the pan with foil. Cook until the roast reaches 130°F in the center (approximately 10min / lb).
@@ -95,7 +95,7 @@ prep 20 min, cook 40 min
-
Allow the roast to rest on a cutting board for 5 minutes before carving. +
Allow the roast to rest on a cutting board for 5 minutes before carving.
diff --git a/docs/mains/gnocchi/index.html b/docs/mains/gnocchi/index.html index 4621d05..403e9f2 100644 --- a/docs/mains/gnocchi/index.html +++ b/docs/mains/gnocchi/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Gnocchi

+

Gnocchi

-prep 20 minutes, cook 30 minutes
+prep 20 minutes, cook 30 minutes
-
× 4 +
× 4
-
Gnocchi is a delicate potato-based form of pasta. When prepared well, each piece is light and fluffy, and a perfect delight whether served with a flavorful sauce (e.g., pesto, marinara) or simply on its own with a little butter. +
Gnocchi is a delicate potato-based form of pasta. When prepared well, each piece is light and fluffy, and a perfect delight whether served with a flavorful sauce (e.g., pesto, marinara) or simply on its own with a little butter.
@@ -31,47 +31,47 @@ prep 20 minutes, cook 30 minutes

1

    -
  • +
  • 2 lbs
    potatoes, yukon gold (roughly chopped)
-
Bring a pot of water to a boil and drop in the potatoes. Cook until tender (about 10 minutes). Then drain the water and mash the potatoes. Allow the potatoes to cool until they aren't too warm to handle. +
Bring a pot of water to a boil and drop in the potatoes. Cook until tender (about 10 minutes). Then drain the water and mash the potatoes. Allow the potatoes to cool until they aren't too warm to handle.

2

    -
  • +
  • 2 cups
    flour, all-purpose
    -
  • +
  • 1
    egg
-
Combine the potatoes, flour, and egg in a large mixing bowl. Knead until the dough forms a ball. On a floured surface, roll out small portions of the dough into long, ½" diameter cylinders. Cut these into 1" segments and set aside. +
Combine the potatoes, flour, and egg in a large mixing bowl. Knead until the dough forms a ball. On a floured surface, roll out small portions of the dough into long, ½" diameter cylinders. Cut these into 1" segments and set aside.

3

    -
  • +
  • 1 tsp
    salt
-
Bring a pot of lightly-salted water to a boil and drop in the gnocchi a handful at a time. They will sink to the bottom initially, but then rise to the surface when fully cooked. Use a skimmer to remove them when the rise to the surface. +
Bring a pot of lightly-salted water to a boil and drop in the gnocchi a handful at a time. They will sink to the bottom initially, but then rise to the surface when fully cooked. Use a skimmer to remove them when the rise to the surface.
diff --git a/docs/mains/keto-pork-ribs/index.html b/docs/mains/keto-pork-ribs/index.html index fe29091..d86127b 100644 --- a/docs/mains/keto-pork-ribs/index.html +++ b/docs/mains/keto-pork-ribs/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Keto Pork Ribs

+

Keto Pork Ribs

-prep 10 min, cook 12 hours
+prep 10 min, cook 12 hours
-
× 8 +
× 8
-
Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative. +
Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative.
@@ -31,68 +31,68 @@ prep 10 min, cook 12 hours

1

    -
  • +
  • 2 tbsp
    paprika
    -
  • +
  • 2 tbsp
    splenda
    -
  • +
  • 1 tbsp
    garlic powder
    -
  • +
  • 1 tbsp
    salt
    -
  • +
  • ½ tbsp
    black pepper
    -
  • +
  • ½ tbsp
    ground ginger
    -
  • +
  • ½ tbsp
    onion powder
    -
  • +
  • ¼ tbsp
    cayenne pepper
-
Mix all the dry spices together in a small bowl. +
Mix all the dry spices together in a small bowl.

2

    -
  • +
  • 2 racks
    pork ribs (about 6 lbs)
    -
  • +
  • 2 oz
    dijon mustard
-
Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up. +
Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up.
@@ -101,7 +101,7 @@ prep 10 min, cook 12 hours
-
Seal each segment of ribs in foil and place on the rack of a roasting pan. Fill the bottom of the pan with water (until just below the rack), and place in the oven to cook at 300°F until the internal temperature of the ribs (directly next to the bone) reaches 160°F (about an hour). +
Seal each segment of ribs in foil and place on the rack of a roasting pan. Fill the bottom of the pan with water (until just below the rack), and place in the oven to cook at 300°F until the internal temperature of the ribs (directly next to the bone) reaches 160°F (about an hour).
@@ -110,7 +110,7 @@ prep 10 min, cook 12 hours
-
Unpack each packet and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece so you'll need to watch them carefully! +
Unpack each packet and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece so you'll need to watch them carefully!
diff --git a/docs/mains/kielbasa-and-cabbage/index.html b/docs/mains/kielbasa-and-cabbage/index.html index 0993994..e91f013 100644 --- a/docs/mains/kielbasa-and-cabbage/index.html +++ b/docs/mains/kielbasa-and-cabbage/index.html @@ -5,12 +5,12 @@ - +
-
+
-

Kielbasa and Cabbage

+

Kielbasa and Cabbage

@@ -20,7 +20,7 @@
-
pass +
pass
@@ -30,77 +30,77 @@

1

    -
  • +
  • 6 slices
    bacon
-
Fry the bacon in a dutch oven until browned and crispy. Set the bacon aside, leaving the drippings in the skillet. +
Fry the bacon in a dutch oven until browned and crispy. Set the bacon aside, leaving the drippings in the skillet.

2

    -
  • +
  • ¼ cup
    water
    -
  • +
  • 2 tbsp
    sugar
    -
  • +
  • 2 cups
    onion, yellow (diced)
    -
  • +
  • 2 tsp
    garlic (minced)
    -
  • +
  • ¼ tsp
    red pepper flakes
    -
  • +
  • ¼ tsp
    salt
    -
  • +
  • 3 tsp
    caraway seeds
    -
  • +
  • 1 head
    cabbage, green (chopped)
-
Add water, sugar, onion, garlic, red pepper flakes, salt and caraway seeds to the bacon drippings. Mix evenly, and then add the cabbage. Toss gently until the cabbage is evenly coated with grease and seasonings. Cover and cook on medium until the cabbage is soft and translucent (about 10 minutes). +
Add water, sugar, onion, garlic, red pepper flakes, salt and caraway seeds to the bacon drippings. Mix evenly, and then add the cabbage. Toss gently until the cabbage is evenly coated with grease and seasonings. Cover and cook on medium until the cabbage is soft and translucent (about 10 minutes).

3

    -
  • +
  • 1 lb
    kielbasa
-
Add the kielbasa and continue cooking on medium until it is heated all the way through. +
Add the kielbasa and continue cooking on medium until it is heated all the way through.
@@ -109,7 +109,7 @@
-
Crumble the bacon on top and serve. +
Crumble the bacon on top and serve.
diff --git a/docs/mains/kofta-kebabs/index.html b/docs/mains/kofta-kebabs/index.html index c34b6f0..b8342e1 100644 --- a/docs/mains/kofta-kebabs/index.html +++ b/docs/mains/kofta-kebabs/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Kofta Kebabs

+

Kofta Kebabs

-prep 20 min, cook 30 min
+prep 20 min, cook 30 min
-
× 4 +
× 4
-
Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills. +
Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.
@@ -31,87 +31,87 @@ prep 20 min, cook 30 min

1

    -
  • +
  • 1
    onion, yellow
-
Roughly chop the onion and purée in a blender. +
Roughly chop the onion and purée in a blender.

2

    -
  • +
  • 2 lbs
    lamb (ground)
    -
  • +
  • 4 stems
    parsley (minced)
    -
  • +
  • 3 cloves
    garlic (minced)
    -
  • +
  • 5 leaves
    mint (minced)
    -
  • +
  • 1 tsp
    white pepper (ground)
    -
  • +
  • 1 tsp
    cumin (ground)
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    red pepper flakes
    -
  • +
  • ½ tsp
    coriander (ground)
    -
  • +
  • ½ tsp
    cloves (ground)
-
In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min. +
In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.

3

    -
  • +
  • 1 tbsp
    olive oil
-
Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center. +
Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.
diff --git a/docs/mains/lasagna/index.html b/docs/mains/lasagna/index.html index fa341f3..c8d5502 100644 --- a/docs/mains/lasagna/index.html +++ b/docs/mains/lasagna/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Lasagna

+

Lasagna

-prep 30 minutes, cook 2½ hours
+prep 30 minutes, cook 2½ hours
-
× 12 +
× 12
-
While sticking very close to the traditional formula, this recipe adds interest by adding some sausage and extra spices to make it really stand out. +
While sticking very close to the traditional formula, this recipe adds interest by adding some sausage and extra spices to make it really stand out.
@@ -29,107 +29,107 @@ prep 30 minutes, cook 2½ hours

1

    -
  • +
  • 1 lb
    sausage, Italian
    -
  • +
  • ¾ lb
    ground beef, lean
    -
  • +
  • ½ cup
    onion (minced)
    -
  • +
  • 2 tbsp
    garlic (minced)
-
In a dutch oven, cook the meat, onions, and garlic over a medium heat until browned. +
In a dutch oven, cook the meat, onions, and garlic over a medium heat until browned.

2

    -
  • +
  • 28 oz
    tomatoes, crushed
    -
  • +
  • 12 oz
    tomato paste
    -
  • +
  • 13 oz
    tomato purée
    -
  • +
  • ½ cup
    water
    -
  • +
  • 2 tbsp
    sugar, granulated
    -
  • +
  • 1½ tsp
    basil, dried
    -
  • +
  • ½ tsp
    fennel seeds
    -
  • +
  • 1 tsp
    Italian seasoning
    -
  • +
  • 1 tbsp
    salt
    -
  • +
  • ¼ tsp
    pepper, black
    -
  • +
  • 2 tbsp
    parsley, fresh (chopped)
-
Stir in the tomatoes, water, sugar, and spices. Cover and simmer for about 90 minutes, stirring occasionally. +
Stir in the tomatoes, water, sugar, and spices. Cover and simmer for about 90 minutes, stirring occasionally.

3

    -
  • +
  • 12
    lasagna noodles
-
Bring a large pot of lightly salted water to a boil. Cook the noodles until they are slightly al dente (about 8–10 minutes). Drain the noodles and rinse in cold water. +
Bring a large pot of lightly salted water to a boil. Cook the noodles until they are slightly al dente (about 8–10 minutes). Drain the noodles and rinse in cold water.
@@ -138,55 +138,55 @@ prep 30 minutes, cook 2½ hours
-
Pre-heat the oven to 375°F. +
Pre-heat the oven to 375°F.

5

    -
  • +
  • 16 oz
    ricotta cheese
    -
  • +
  • 1
    egg
    -
  • +
  • ½ tsp
    salt
    -
  • +
  • 2 tbsp
    parsley, fresh (chopped)
-
In a mixing bowl, combine the ricotta cheese with the egg, parsley, and salt. +
In a mixing bowl, combine the ricotta cheese with the egg, parsley, and salt.

6

    -
  • +
  • ¾ lb
    mozzarella cheese (shredded)
    -
  • +
  • ¾ cup
    parmesan cheese (grated)
-
Spread 1½ cups of meat sauce in the bottom of a 9”⨉13” baking dish. Arrange half the noodles lengthwise over the sauce. Spread half the ricotta cheese mixure over the noodles. Cover with ⅓ of the mozzerella cheese. Spoon over another 1½ cups of meat sauce, and then layer with ¼ cup of parmesean cheese. Repeat the layers starting with the noodles. +
Spread 1½ cups of meat sauce in the bottom of a 9”⨉13” baking dish. Arrange half the noodles lengthwise over the sauce. Spread half the ricotta cheese mixure over the noodles. Cover with ⅓ of the mozzerella cheese. Spoon over another 1½ cups of meat sauce, and then layer with ¼ cup of parmesean cheese. Repeat the layers starting with the noodles.
@@ -195,13 +195,14 @@ prep 30 minutes, cook 2½ hours
-
Lightly grease a sheet of foil and cover the baking dish with the greased side down. Cook in the oven for 25 minutes, remove the foil, and then cook for another 25 minutes. Allow to cool for 15 minutes before serving. +
Lightly grease a sheet of foil and cover the baking dish with the greased side down. Cook in the oven for 25 minutes, remove the foil, and then cook for another 25 minutes. Allow to cool for 15 minutes before serving.
- John Chandler,  + +,  https://www.allrecipes.com/recipe/23600/worlds-best-lasagna
diff --git a/docs/mains/lemon-chicken-with-mushroom-sauce/index.html b/docs/mains/lemon-chicken-with-mushroom-sauce/index.html index 3984c65..20fb591 100644 --- a/docs/mains/lemon-chicken-with-mushroom-sauce/index.html +++ b/docs/mains/lemon-chicken-with-mushroom-sauce/index.html @@ -5,12 +5,12 @@ - +
-
+
-

Lemon Chicken with Mushroom Sauce

+

Lemon Chicken with Mushroom Sauce

@@ -18,10 +18,10 @@
-
× 4 +
× 4
-
This preparation for chicken has a light and zesty taste, and the mushrooms add a lovely earthy contrast. +
This preparation for chicken has a light and zesty taste, and the mushrooms add a lovely earthy contrast.
@@ -33,73 +33,73 @@
-
Pre-heat the oven to 400°F.
+
Pre-heat the oven to 400°F.

2

    -
  • +
  • 1 tbsp
    olive oil
    -
  • +
  • 8
    chicken breasts
    -
  • +
  • 1
    lemon
-
Coat each chicken breast in olive oil and arrange in a single layer in a baking dish. Squeeze the juice from half a lemon over them. Slice the other half and arrange the slices on top of the chicken. Place in the oven and cook until the centers reach 170°F (around 15 minutes). +
Coat each chicken breast in olive oil and arrange in a single layer in a baking dish. Squeeze the juice from half a lemon over them. Slice the other half and arrange the slices on top of the chicken. Place in the oven and cook until the centers reach 170°F (around 15 minutes).

3

    -
  • +
  • ¼ cup
    butter, unsalted
    -
  • +
  • 3 cups
    mushrooms, crimini (sliced)
    -
  • +
  • 2 tbsp
    flour, gluten-free
-
While the chicken is cooking, melt the butter in a large saucepan. Add the mushrooms and cook until they are golden brown and the liquid has evaporated. Sprinkle flour over the mushrooms and cook while stirring constantly for about 1 minute. +
While the chicken is cooking, melt the butter in a large saucepan. Add the mushrooms and cook until they are golden brown and the liquid has evaporated. Sprinkle flour over the mushrooms and cook while stirring constantly for about 1 minute.

4

    -
  • +
  • ½ cup
    chicken broth
    -
  • +
  • 1 tbsp
    parsley, fresh (minced)
-
Add the chicken broth to the saucepan and stir until all the flour is evenly incorporated. Cook over a medium heat until the sauce begins to thicken. Add the parsley just as the sauce is finishing up. +
Add the chicken broth to the saucepan and stir until all the flour is evenly incorporated. Cook over a medium heat until the sauce begins to thicken. Add the parsley just as the sauce is finishing up.
@@ -108,7 +108,7 @@
-
Once the chicken is out of the oven, plate each piece and cover with the mushroom sauce. +
Once the chicken is out of the oven, plate each piece and cover with the mushroom sauce.
diff --git a/docs/mains/orange-chicken/index.html b/docs/mains/orange-chicken/index.html index e4140b2..0683bf4 100644 --- a/docs/mains/orange-chicken/index.html +++ b/docs/mains/orange-chicken/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Orange Chicken

+

Orange Chicken

-prep 45 minutes
+prep 45 minutes
-
× 1 +
× 1
-
Zesty, tangy, sweet, and altogether marvelous. It is, however, a lot of preparation and work to cook, so it's not one you'll want to make except for a special treat. +
Zesty, tangy, sweet, and altogether marvelous. It is, however, a lot of preparation and work to cook, so it's not one you'll want to make except for a special treat.
@@ -31,130 +31,130 @@ prep 45 minutes

1

    -
  • +
  • 3 cups
    water
    -
  • +
  • 2
    oranges
    -
  • +
  • ½ cup
    lemon juice
    -
  • +
  • ¾ cup
    rice vinegar
    -
  • +
  • 5 tbsp
    tamari
    -
  • +
  • 2 cups
    sugar, brown
    -
  • +
  • 1 tsp
    ginger root (minced)
    -
  • +
  • 1 tsp
    garlic (minced)
    -
  • +
  • 4 tbsp
    green onions (chopped)
    -
  • +
  • ½ tsp
    red pepper flakes
-
Zest the oranges and squeeze all their juice into a large saucepan. Add the remaining ingredients and bring the whole mixture to a boil. Once at a boil, remove from the heat and allow to cool. +
Zest the oranges and squeeze all their juice into a large saucepan. Add the remaining ingredients and bring the whole mixture to a boil. Once at a boil, remove from the heat and allow to cool.

2

    -
  • +
  • 4
    chicken breasts, boneless, skinless
-
Cut the chicken into bite-sized pieces and set aside. Once the marinade is cool, place it and the chicken in a sealed container and refrigerate overnight. +
Cut the chicken into bite-sized pieces and set aside. Once the marinade is cool, place it and the chicken in a sealed container and refrigerate overnight.

3

    -
  • +
  • 2 cups
    flour, gluten-free mixture
    -
  • +
  • ½ tsp
    salt
    -
  • +
  • ½ tsp
    black pepper
-
Separate the flour, salt, and pepper into two zip-loc bags and place half the chicken in each, reserving the excess marinade. Shake well, until the chicken is evenly covered and dry. +
Separate the flour, salt, and pepper into two zip-loc bags and place half the chicken in each, reserving the excess marinade. Shake well, until the chicken is evenly covered and dry.

4

    -
  • +
  • 1 cup
    cooking oil
-
Fill the bottom of a large skillet with ¼” of a high-heat frying oil. Heat until quite hot. Working in batches, fry the chicken until crisp and lightly browned on all sides. Once cooked, set aside the chicken on a plate lined with paper towels. +
Fill the bottom of a large skillet with ¼” of a high-heat frying oil. Heat until quite hot. Working in batches, fry the chicken until crisp and lightly browned on all sides. Once cooked, set aside the chicken on a plate lined with paper towels.

5

    -
  • +
  • 3 tbsp
    cornstarch
    -
  • +
  • ⅓ cup
    water, cold
-
Mix the cornstarch and water in a small dish. Drain the skillet of oil and wipe clean. Pour in half of the reserved marinade and heat on medium-high. Once it starts to bubble, slowly whisk in the cornstarch mixture. Reduce the marinade until it is the desired thickness. Then add in the reserved chicken and cook until heated through. +
Mix the cornstarch and water in a small dish. Drain the skillet of oil and wipe clean. Pour in half of the reserved marinade and heat on medium-high. Once it starts to bubble, slowly whisk in the cornstarch mixture. Reduce the marinade until it is the desired thickness. Then add in the reserved chicken and cook until heated through.
diff --git a/docs/mains/ratatouille/index.html b/docs/mains/ratatouille/index.html index c2f27b6..155ab16 100644 --- a/docs/mains/ratatouille/index.html +++ b/docs/mains/ratatouille/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Ratatouille

+

Ratatouille

-prep 30 minutes, cook 30 minutes
+prep 30 minutes, cook 30 minutes
-
× 6 +
× 6
-
This dish was inspired by the Pixar movie of the same name, but has really developed quite a long way. It now includes sausage, italian herbs, and plenty of cheese. Plus, it makes for a glorious presentation on the table. +
This dish was inspired by the Pixar movie of the same name, but has really developed quite a long way. It now includes sausage, italian herbs, and plenty of cheese. Plus, it makes for a glorious presentation on the table.
@@ -31,81 +31,81 @@ prep 30 minutes, cook 30 minutes

1

    -
  • +
  • 4 links
    sausage, mild italian
-
Boil the sausages in a large pot until nearly cooked (120°F in the centers). Pre-heat the oven to 400°F. +
Boil the sausages in a large pot until nearly cooked (120°F in the centers). Pre-heat the oven to 400°F.

2

    -
  • +
  • 2
    zucchini
    -
  • +
  • 2
    summer squash
-
Use a mandoline to slice the sausage, zucchini, and summer squash into ⅛" rounds. Place each of these in separate bowls. +
Use a mandoline to slice the sausage, zucchini, and summer squash into ⅛" rounds. Place each of these in separate bowls.

3

    -
  • +
  • 16 oz
    tomato purée
    -
  • +
  • 8 oz
    smoked gouda cheese (shredded)
    -
  • +
  • 8 oz
    assiago cheese (shredded)
-
Spread a thin layer of tomatoe purée on the bottom of a large baking dish. Add in alternating slices of sausage, zucchini, and squash slices slightly overlapping with one another in concentric circles until the entire bottom of the dish has been covered. Add a layer of shredded cheese. Then, repeat these layers until all the materials have been used up, or the the dish is completely full. +
Spread a thin layer of tomatoe purée on the bottom of a large baking dish. Add in alternating slices of sausage, zucchini, and squash slices slightly overlapping with one another in concentric circles until the entire bottom of the dish has been covered. Add a layer of shredded cheese. Then, repeat these layers until all the materials have been used up, or the the dish is completely full.

4

    -
  • +
  • 1
    bell pepper, red
    -
  • +
  • 2 tsp
    fennel seeds
    -
  • +
  • 1 tsp
    paprika
-
Cut the pepper into ribbons and lay out across the top layer of cheese. Sprinkle the fennel seeds evenly across the entire surface, and dust with paprika. Place the entire dish in the oven and cook until the sauce is bubbling and the cheese has started to brown (about 30 minutes). +
Cut the pepper into ribbons and lay out across the top layer of cheese. Sprinkle the fennel seeds evenly across the entire surface, and dust with paprika. Place the entire dish in the oven and cook until the sauce is bubbling and the cheese has started to brown (about 30 minutes).
diff --git a/docs/mains/ricotta-meatballs/index.html b/docs/mains/ricotta-meatballs/index.html index a163d4a..1fbffab 100644 --- a/docs/mains/ricotta-meatballs/index.html +++ b/docs/mains/ricotta-meatballs/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Ricotta Meatballs

+

Ricotta Meatballs

-prep 20 minutes, cook 40 minutes
+prep 20 minutes, cook 40 minutes
-
× 8 +
× 8
-
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs. +
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
@@ -32,80 +32,80 @@ prep 20 minutes, cook 40 minutes
-
Pre-heat the oven to 400°F. +
Pre-heat the oven to 400°F.

2

    -
  • +
  • ½
    onion, yellow (diced)
    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • 3 tbsp
    garlic (minced)
-
Saute the onions in olive in a medium skillet until translucent and soft (about 5 minutes). The add the garlic and continue to sautee for another 2 minutes. +
Saute the onions in olive in a medium skillet until translucent and soft (about 5 minutes). The add the garlic and continue to sautee for another 2 minutes.

3

    -
  • +
  • 1 lb
    beef (ground)
    -
  • +
  • 1 cup
    ricotta cheese, whole milk
    -
  • +
  • ¼ cup
    parsley, italian (packed)
    -
  • +
  • 1
    egg
    -
  • +
  • 1½ tsp
    salt
    -
  • +
  • ½ tsp
    black pepper
    -
  • +
  • ⅛ tsp
    cayenne pepper
    -
  • +
  • ⅓ cup
    oatmeal, gluten-free
-
Combine the sauteed onions and garlic with the beef, cheese, parsley, egg, salt, black pepper, and cayenne pepper. Mix until completely combined. Add the oatmeal, and continue to mix until fully combined. +
Combine the sauteed onions and garlic with the beef, cheese, parsley, egg, salt, black pepper, and cayenne pepper. Mix until completely combined. Add the oatmeal, and continue to mix until fully combined.
@@ -114,26 +114,26 @@ prep 20 minutes, cook 40 minutes
-
Form 1" diameter balls out of the meat mixture and set aside on a tray covered in parchment paper. +
Form 1" diameter balls out of the meat mixture and set aside on a tray covered in parchment paper.

5

    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • 28 oz
    tomato, crushed
-
Lightly brown the meatballs in olive oil in batches using a large skillet. Place the finished meatballs in an oven-safe casserole dish. Once they're all browned, pour the tomatoes over the meatballs and cover with foil. Cook in the oven until the centers of the meatballs have reached 130°F. +
Lightly brown the meatballs in olive oil in batches using a large skillet. Place the finished meatballs in an oven-safe casserole dish. Once they're all browned, pour the tomatoes over the meatballs and cover with foil. Cook in the oven until the centers of the meatballs have reached 130°F.
diff --git a/docs/mains/roast-fowl/index.html b/docs/mains/roast-fowl/index.html index 1cc794b..c905833 100644 --- a/docs/mains/roast-fowl/index.html +++ b/docs/mains/roast-fowl/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Roast Fowl

+

Roast Fowl

-prep 10 min, cook 2-5 hours
+prep 10 min, cook 2-5 hours
-
× 3-10 +
× 3-10
-
I roast fowl, whether chicken or turkey, using basically the same approach, with the only difference coming down to timing. Whenever possible, it is better to roast longer and at a lower temperature. However, you can speed things up by raising the temperature, but at the cost of the meat being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly rich and moist roast fowl. +
I roast fowl, whether chicken or turkey, using basically the same approach, with the only difference coming down to timing. Whenever possible, it is better to roast longer and at a lower temperature. However, you can speed things up by raising the temperature, but at the cost of the meat being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly rich and moist roast fowl.
@@ -31,68 +31,69 @@ prep 10 min, cook 2-5 hours

1

    -
  • +
  • 1 stalk
    celery
    -
  • +
  • 1
    onion (chopped)
    -
  • +
  • 10 leaves
    basil
    -
  • +
  • 5 stems
    rosemary
-
Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water. +
Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water.

2

    -
  • +
  • 1
    fowl
    -
  • +
  • 2 tbsp
    olive oil
-
Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If you have more time, lower the temperature (min. of 200°F), if you have less time, raise the temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any solids. Continue to roast until the bird has reached 170°F. +
Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If you have more time, lower the temperature (min. of 200°F), if you have less time, raise the temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any solids. Continue to roast until the bird has reached 170°F.

3

    -
  • +
  • 1 tbsp
    corn starch
-
While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the gravy has the consistency of honey. +
While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the gravy has the consistency of honey.
- Andrew Miner
+ +
« Back diff --git a/docs/mains/roast-leg-of-lamb-with-rosemary/index.html b/docs/mains/roast-leg-of-lamb-with-rosemary/index.html index f2ebd86..a36e6c1 100644 --- a/docs/mains/roast-leg-of-lamb-with-rosemary/index.html +++ b/docs/mains/roast-leg-of-lamb-with-rosemary/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Roast Leg of Lamb

+

Roast Leg of Lamb

-prep 10 minutes, cook 60 minutes
+prep 10 minutes, cook 60 minutes
-
× 10 +
× 10
-
The trick to a really good leg of lamb is to get it as fresh as possible, and to avoid overcooking it. Both will help avoid the overly gamey flavor that some people object to in lamb. Done correctly, though, it makes for a rich and delightful change from beef or pork. +
The trick to a really good leg of lamb is to get it as fresh as possible, and to avoid overcooking it. Both will help avoid the overly gamey flavor that some people object to in lamb. Done correctly, though, it makes for a rich and delightful change from beef or pork.
@@ -32,63 +32,63 @@ prep 10 minutes, cook 60 minutes

1

    -
  • +
  • 5 lb
    leg of lamb
    -
  • +
  • ¼ cup
    honey
    -
  • +
  • 2 tbsp
    mustard, dijon
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • 3 tbsp
    garlic (minced)
    -
  • +
  • 1 tsp
    lemon zest
    -
  • +
  • 2 tbsp
    rosemary, fresh (minced)
    -
  • +
  • 1 tsp
    salt, coarse
-
Combine the honey, mustard, pepper, garlic, lemon zest and rosemary in a small bowl. Cover the leg of lamb with the marinade and place in the refrigerator overnight. +
Combine the honey, mustard, pepper, garlic, lemon zest and rosemary in a small bowl. Cover the leg of lamb with the marinade and place in the refrigerator overnight.

2

    -
  • +
  • 1 tsp
    salt, coarse
-
Pre-heat the oven to 450°F. Place the leg of lamb on the rack of a roasting pan, and add enough water to come just below the rack. Sprinkle the roast with salt, and then tent it with foil. Place the roasting pan in the oven to cook until the internal temperature reaches 130°F (about 45 minutes). +
Pre-heat the oven to 450°F. Place the leg of lamb on the rack of a roasting pan, and add enough water to come just below the rack. Sprinkle the roast with salt, and then tent it with foil. Place the roasting pan in the oven to cook until the internal temperature reaches 130°F (about 45 minutes).
@@ -97,7 +97,7 @@ prep 10 minutes, cook 60 minutes
-
Remove the foil, and continue to cook until the roast has reached 140°F in the center. Remove the roast from the oven, and allow to rest on a cutting board for 5 minutes before carving. +
Remove the foil, and continue to cook until the roast has reached 140°F in the center. Remove the roast from the oven, and allow to rest on a cutting board for 5 minutes before carving.
diff --git a/docs/mains/scrambled-eggs/index.html b/docs/mains/scrambled-eggs/index.html index 6405423..da50b90 100644 --- a/docs/mains/scrambled-eggs/index.html +++ b/docs/mains/scrambled-eggs/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Scrambled Eggs

+

Scrambled Eggs

-prep 15 min
+prep 15 min
-
× 3 +
× 3
-
This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found... +
This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...
@@ -32,58 +32,59 @@ prep 15 min

1

    -
  • +
  • 9
    eggs (large)
    -
  • +
  • 2 tbsp
    half-n-half
-
Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color. +
Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.

2

    -
  • +
  • 1 tbsp
    butter
-
Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan. +
Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.

3

    -
  • +
  • 3 oz
    cream cheese
    -
  • +
  • ~
    celery salt
-
Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot. +
Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.
- Larry Miner, David Miner, and Andrew Miner
+ +
« Back diff --git a/docs/mains/shrimp-with-sweet-potatoes-and-bacon/index.html b/docs/mains/shrimp-with-sweet-potatoes-and-bacon/index.html index b73f90e..8870fc7 100644 --- a/docs/mains/shrimp-with-sweet-potatoes-and-bacon/index.html +++ b/docs/mains/shrimp-with-sweet-potatoes-and-bacon/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Shrimp with Sweet Potato

+

Shrimp with Sweet Potato

-prep 10 minutes, cook 10 minutes
+prep 10 minutes, cook 10 minutes
-
× 5 +
× 5
-
This is a delightful dish in all the various flavors it brings. Sweet from the potatoes, salty from the bacon, a little bit of the sea from shrimp... all mixed together in a single, delightful package. +
This is a delightful dish in all the various flavors it brings. Sweet from the potatoes, salty from the bacon, a little bit of the sea from shrimp... all mixed together in a single, delightful package.
@@ -30,87 +30,87 @@ prep 10 minutes, cook 10 minutes

1

    -
  • +
  • 2
    sweet potatos / yams (chopped)
    -
  • +
  • 1 cup
    yogurt, greek
    -
  • +
  • 2 tbsp
    maple syrup
    -
  • +
  • ¼ tsp
    cinnamon
-
Boil the sweet potatoes until soft (about 10 minutes). The purée in a food processor with the yogurt, honey, and cinnamon. Set aside until needed. +
Boil the sweet potatoes until soft (about 10 minutes). The purée in a food processor with the yogurt, honey, and cinnamon. Set aside until needed.

2

    -
  • +
  • 4 slices
    bacon
    -
  • +
  • 2 tbsp
    butter
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Roughly chop the bacon into 1" pieces and cook until crispy in a large skillet. Once cooked, dice and set aside in a serving bowl. +
Roughly chop the bacon into 1" pieces and cook until crispy in a large skillet. Once cooked, dice and set aside in a serving bowl.

3

    -
  • +
  • 2 tbsp
    butter
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • 20
    shrimp, large
-
Melt the butter in the same skillet over high heat, and season with the salt and pepper. Drop the de-shelled, raw shrimp into the pan and cook, stirring constantly. Cook until the tails have only just curled into a "C" shape, and the flesh has only just turned pink. Be careful not to overcook! +
Melt the butter in the same skillet over high heat, and season with the salt and pepper. Drop the de-shelled, raw shrimp into the pan and cook, stirring constantly. Cook until the tails have only just curled into a "C" shape, and the flesh has only just turned pink. Be careful not to overcook!
@@ -119,7 +119,7 @@ prep 10 minutes, cook 10 minutes
-
Optionally serve by placing several small dollops of sweet potato on the plate with a single shrimp on each. Sprinkle generously with bacon bits. +
Optionally serve by placing several small dollops of sweet potato on the plate with a single shrimp on each. Sprinkle generously with bacon bits.
diff --git a/docs/mains/sloppy-joe-sandwiches/index.html b/docs/mains/sloppy-joe-sandwiches/index.html index b5a5024..ee88cac 100644 --- a/docs/mains/sloppy-joe-sandwiches/index.html +++ b/docs/mains/sloppy-joe-sandwiches/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Sloppy Joe Sandwiches

+

Sloppy Joe Sandwiches

-prep 15 minutes, cook 45 minutes
+prep 15 minutes, cook 45 minutes
-
× 1 +
× 1
-
Rich and tangy, this sloppy joe recipe is a major favorite in my house. It's also very flexible: serve on a bun, by itself, or in many other possible presentations. +
Rich and tangy, this sloppy joe recipe is a major favorite in my house. It's also very flexible: serve on a bun, by itself, or in many other possible presentations.
@@ -30,101 +30,101 @@ prep 15 minutes, cook 45 minutes

1

    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • 2
    onions, yellow (diced)
-
In a dutch oven, sautée the onions until soft and translucent (about 5 minutes). +
In a dutch oven, sautée the onions until soft and translucent (about 5 minutes).

2

    -
  • +
  • 3 lbs
    ground beef
-
Add the ground beef, and cook, stirring constantly and breaking up the pieces of beef, until it is evenly browned and crumbled into small pieces. +
Add the ground beef, and cook, stirring constantly and breaking up the pieces of beef, until it is evenly browned and crumbled into small pieces.

3

    -
  • +
  • 3 cups
    ketchup
    -
  • +
  • 3 tbsp
    sugar, brown
    -
  • +
  • 3 tsp
    Worcestershire sauce
    -
  • +
  • 3 tsp
    mustard, yellow
    -
  • +
  • 3 tsp
    vinegar, white
    -
  • +
  • 3 tsp
    chili powder
    -
  • +
  • ¾ tsp
    garlic powder
    -
  • +
  • ¾ tsp
    onion powder
    -
  • +
  • ¾ tsp
    salt
-
Stir in the remaining ingredients, mix well, and bring to a boil. Reduce to a very low simmer and cover. Cook for about 45 minutes to allow the flavors to mix completely. +
Stir in the remaining ingredients, mix well, and bring to a boil. Reduce to a very low simmer and cover. Cook for about 45 minutes to allow the flavors to mix completely.

4

    -
  • +
  • 8
    hamburger buns
-
If so desired, serve on soft hamburger buns. Otherwise, simply serve in bowls with a spoon. +
If so desired, serve on soft hamburger buns. Otherwise, simply serve in bowls with a spoon.
diff --git a/docs/mains/stuffed-green-peppers/index.html b/docs/mains/stuffed-green-peppers/index.html index 64ced31..8bc8c1a 100644 --- a/docs/mains/stuffed-green-peppers/index.html +++ b/docs/mains/stuffed-green-peppers/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Stuffed Green Peppers

+

Stuffed Green Peppers

-prep 30 min, cook 30 min
+prep 30 min, cook 30 min
-
× 6 +
× 6
-
The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself. +
The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.
@@ -30,83 +30,84 @@ prep 30 min, cook 30 min

1

    -
  • +
  • 6 None
    green bell peppers
    -
  • +
  • 1 tsp
    salt
-
Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min). +
Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).

2

    -
  • +
  • 1 lb
    lean ground beef
    -
  • +
  • ⅓ cup
    onion (diced)
    -
  • +
  • 1 can (14oz)
    tomatoes (diced)
    -
  • +
  • ½ cup
    rice (uncooked)
    -
  • +
  • ½ cup
    water
    -
  • +
  • 1 tsp
    Worcestershire sauce
-
In a large skillet, sautée the beef and onions together until the beef is crumbled and brown and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min). +
In a large skillet, sautée the beef and onions together until the beef is crumbled and brown and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).

3

    -
  • +
  • 1 cup
    chedder cheese (shredded)
    -
  • +
  • 2 cans (12 oz)
    tomato soup
-
Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min). +
Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
- Suzanne M. Munson,  + +,  http://allrecipes.com/recipe/17991/stuffed-green-peppers-i
diff --git a/docs/mains/swedish-meatballs/index.html b/docs/mains/swedish-meatballs/index.html index 6a53599..ea20d25 100644 --- a/docs/mains/swedish-meatballs/index.html +++ b/docs/mains/swedish-meatballs/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Swedish Meatballs

+

Swedish Meatballs

-prep 60 min
+prep 60 min
-
× 8 +
× 8
-
This receipe makes the softest, most succulent meatballs you'll ever try.
+
This receipe makes the softest, most succulent meatballs you'll ever try.
@@ -28,88 +28,89 @@ prep 60 min

1

    -
  • +
  • 1 tbsp
    butter, unsalted
    -
  • +
  • 1 tbsp
    onion (minced)
-
Melt the butter in a skillet and cook the onions until lightly browned. +
Melt the butter in a skillet and cook the onions until lightly browned.

2

    -
  • +
  • ⅓ cup
    breadcrumbs
    -
  • +
  • ½ cup
    water
    -
  • +
  • ½ cup
    half-n-half
    -
  • +
  • ¾ lb
    ground beef
    -
  • +
  • ¼ lb
    ground pork
    -
  • +
  • 2 tsp
    salt
    -
  • +
  • ⅓ tsp
    sugar, granulated
    -
  • +
  • ¼ tsp
    white pepper (ground)
-
In a large bowl, whisk the breadcrumbs, water, and half-n-half together and let sit for a few minutes. Then mix in the remaining ingredients and knead until it forms a smooth paste. +
In a large bowl, whisk the breadcrumbs, water, and half-n-half together and let sit for a few minutes. Then mix in the remaining ingredients and knead until it forms a smooth paste.

3

    -
  • +
  • 3 tbsp
    butter, unsalted
-
Melt more butter into the skillet. Using a small spoon, form meatballs and drop them into the melted butter. Cover and allow to cook on medium heat until an even color all the way through (about 10 minutes). Work in batches, setting aside the cooked meatballs in a warm oven to stay hot. +
Melt more butter into the skillet. Using a small spoon, form meatballs and drop them into the melted butter. Cover and allow to cook on medium heat until an even color all the way through (about 10 minutes). Work in batches, setting aside the cooked meatballs in a warm oven to stay hot.
- Linda T.,  + +,  https://www.allrecipes.com/recipe/222371/swedish-meatballs-from-a-swede
diff --git a/docs/salads/caesar-salad/index.html b/docs/salads/caesar-salad/index.html index 533cc98..0f41c3f 100644 --- a/docs/salads/caesar-salad/index.html +++ b/docs/salads/caesar-salad/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Caesar Salad

+

Caesar Salad

-prep 9 min, cook 30 min
+prep 9 min, cook 30 min
-
× 4 +
× 4
-
This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more garlic than most people. +
This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more garlic than most people.
@@ -31,71 +31,71 @@ prep 9 min, cook 30 min

1

    -
  • +
  • 5 tsp
    garlic (minced)
    -
  • +
  • 2 tsp
    lemon juice
    -
  • +
  • 1 tsp
    anchovy paste
    -
  • +
  • 1
    egg
-
Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed. +
Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed.

2

    -
  • +
  • 6 tbsp
    olive oil
-
Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the process. +
Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the process.

3

    -
  • +
  • 2 heads
    romaine lettuce
-
Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed. +
Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed.

4

    -
  • +
  • 1/3 cup
    parmesean (freshly grated)
-
Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving. +
Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving.
diff --git a/docs/salads/cucumber-salad/index.html b/docs/salads/cucumber-salad/index.html index 7986fb3..33d4cb9 100644 --- a/docs/salads/cucumber-salad/index.html +++ b/docs/salads/cucumber-salad/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Cucumber Salad

+

Cucumber Salad

-prep 20 min
+prep 20 min
-
× 4 +
× 4
-
This salad is zesty and refreshing as the vinegar from the pickled onions combines with the flavors of the fresh vegetables, olive oil, and cheese. +
This salad is zesty and refreshing as the vinegar from the pickled onions combines with the flavors of the fresh vegetables, olive oil, and cheese.
@@ -32,83 +32,83 @@ prep 20 min

1

    -
  • +
  • 2 cups
    onion, red (thinly sliced)
    -
  • +
  • ½ cup
    vinegar, white
    -
  • +
  • ½ cup
    water
    -
  • +
  • 2 tbsp
    sugar
-
Combine vinegar, water, and sugar in a small saucepan and bring to a boil. Add the onions and simmer until soft. Bottle onions with their juice overnight before using. +
Combine vinegar, water, and sugar in a small saucepan and bring to a boil. Add the onions and simmer until soft. Bottle onions with their juice overnight before using.

2

    -
  • +
  • 3 cups
    cucumbers (thinly sliced)
    -
  • +
  • 1½ cups
    cherry tomatoes (quartered)
    -
  • +
  • 1 cup
    picked red onion
    -
  • +
  • 8 oz
    mozzerella (diced)
    -
  • +
  • ½ cup
    basil (shredded)
    -
  • +
  • 3 tbsp
    picked red onion juice
    -
  • +
  • 3 tbsp
    olive oil, extra-virgin
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • 1 tsp
    salt
-
Combine ingredients in a large bowl and toss. Chill before serving. +
Combine ingredients in a large bowl and toss. Chill before serving.
diff --git a/docs/salads/ruths-chris-chopped-salad/index.html b/docs/salads/ruths-chris-chopped-salad/index.html index c50b0a0..54f77c5 100644 --- a/docs/salads/ruths-chris-chopped-salad/index.html +++ b/docs/salads/ruths-chris-chopped-salad/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Ruth's Chris Chop Salad

+

Ruth's Chris Chop Salad

-prep 20 min
+prep 20 min
-
× 4 +
× 4
-
This is complex salad with many textures, flavors, and layers. It's a bit of work to put together, but an absolute delight to eat. +
This is complex salad with many textures, flavors, and layers. It's a bit of work to put together, but an absolute delight to eat.
@@ -31,93 +31,93 @@ prep 20 min

1

    -
  • +
  • ¼ cup
    basil leaves (dried)
    -
  • +
  • 4 tbsp
    lemon juice
    -
  • +
  • ½ tsp
    salt
    -
  • +
  • 1 tsp
    garlic powder
-
Put all the ingredients in a blender and purée. Allow to chill in the refrigerator overnight. +
Put all the ingredients in a blender and purée. Allow to chill in the refrigerator overnight.

2

    -
  • +
  • 8 cups
    lettuce, iceberg (sliced thin)
    -
  • +
  • 1 cup
    spinach, baby
    -
  • +
  • ½ cup
    onion, red (diced)
    -
  • +
  • 6 oz
    mushrooms, white (quartered)
    -
  • +
  • 4
    eggs (hard-boiled, sliced)
    -
  • +
  • ½ lb
    bacon (cooked crispy, crumbled)
    -
  • +
  • 14 oz
    heart of palm (chilled, sliced)
    -
  • +
  • 1 cup
    cheese, gorgonzola (crumbled)
    -
  • +
  • ½ cup
    croutons
    -
  • +
  • 10
    tomatoes, cherry (halved)
    -
  • +
  • ½ cup
    crispy fried onions
-
In a large salad bowl, layer the ingredients in order: lettuce, spinach, red onion, olives, mushrooms, hearts of palm, eggs, and bacon. Top with crispy onions, gorgonzola, and bacon bits. Chill for at least 10 minutes. +
In a large salad bowl, layer the ingredients in order: lettuce, spinach, red onion, olives, mushrooms, hearts of palm, eggs, and bacon. Top with crispy onions, gorgonzola, and bacon bits. Chill for at least 10 minutes.
@@ -126,7 +126,7 @@ prep 20 min
-
Drizzle the dressing over the salad just before serving. +
Drizzle the dressing over the salad just before serving.
diff --git a/docs/salads/spinach-feta-salad/index.html b/docs/salads/spinach-feta-salad/index.html index 1be032f..4cd4b0e 100644 --- a/docs/salads/spinach-feta-salad/index.html +++ b/docs/salads/spinach-feta-salad/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Spinach Feta Salad

+

Spinach Feta Salad

-prep 5 minutes
+prep 5 minutes
-
× 4 +
× 4
-
This salad is extremely simple to make and very tasty. It is my go-to salad for when I'm in a hurry or have a lot of other dishes in progress at the same time. It's improved by chilling for a while before serving. +
This salad is extremely simple to make and very tasty. It is my go-to salad for when I'm in a hurry or have a lot of other dishes in progress at the same time. It's improved by chilling for a while before serving.
@@ -31,34 +31,34 @@ prep 5 minutes

1

    -
  • +
  • 1 lb
    spinach, baby
    -
  • +
  • ½ cup
    feta cheese
    -
  • +
  • ¼ cup
    cranberries, dried
    -
  • +
  • ½ cup
    olive oil, extra virgin
    -
  • +
  • ¼ cup
    vinegar, balsamic
-
Wash the spinach and place in a large serving bowl. Add the cheese and cranberries, and then the oil and vinegar. Toss by hand so that the cheese is somewhat pulverized and mixed into the oil and vinegar. +
Wash the spinach and place in a large serving bowl. Add the cheese and cranberries, and then the oil and vinegar. Toss by hand so that the cheese is somewhat pulverized and mixed into the oil and vinegar.
diff --git a/docs/sides/bacon-shallot-marmalade/index.html b/docs/sides/bacon-shallot-marmalade/index.html index 502518a..603bd9e 100644 --- a/docs/sides/bacon-shallot-marmalade/index.html +++ b/docs/sides/bacon-shallot-marmalade/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Bacon Shallot Marmalade

+

Bacon Shallot Marmalade

-prep 20 minutes
+prep 20 minutes
-
× 12 +
× 12
-
This marmalade has a lot going on! Salty, tangy, sweet, and positively delicious. I've used it to augment beef, lamb, and other strong-flavored dishes. +
This marmalade has a lot going on! Salty, tangy, sweet, and positively delicious. I've used it to augment beef, lamb, and other strong-flavored dishes.
@@ -31,58 +31,59 @@ prep 20 minutes

1

    -
  • +
  • 1 lb
    bacon (diced)
-
Fry the bacon on medium high heat until it has released all its fat and become crispy. Set aside in a small bowl. +
Fry the bacon on medium high heat until it has released all its fat and become crispy. Set aside in a small bowl.

2

    -
  • +
  • 1 lb
    shallots (julienned)
-
Sautée the shallots in the bacon grease until lightly carmelized. Once finished, add the shallots to the bowl with the bacon. +
Sautée the shallots in the bacon grease until lightly carmelized. Once finished, add the shallots to the bowl with the bacon.

3

    -
  • +
  • 1 cup
    vinegar, balsamic
    -
  • +
  • ½ tsp
    salt
    -
  • +
  • ½ tsp
    pepper, black
-
Deglaze the pan with the vinegar, salt, and pepper. Reduce the vinegar to approximately half the volume (so that a spoon passed through the pan leaves a clear streak). Pour the vinegar in with rest and mix well. +
Deglaze the pan with the vinegar, salt, and pepper. Reduce the vinegar to approximately half the volume (so that a spoon passed through the pan leaves a clear streak). Pour the vinegar in with rest and mix well.
- Emilie Abijanac,  + +,  https://justcook.butcherbox.com/garlic-herb-crusted-ribeye-roast-with-horseradish-cream-and-bacon-shallot-marmalade/
diff --git a/docs/sides/bacon-shallot-marmalde/index.html b/docs/sides/bacon-shallot-marmalde/index.html deleted file mode 100644 index 5bb2937..0000000 --- a/docs/sides/bacon-shallot-marmalde/index.html +++ /dev/null @@ -1,55 +0,0 @@ - - - - - - - - -
-
- -
-

Bacon Shallot Marmalade

- -
-prep 0 minutes, cook 0 minutes
- -
-
-
-
-
-
× 1 -
- -
pass -
-
-
- -
-
-

1

-
-
    -
  • -
    - None -
    -
    -
-
-
pass -
-
-
- -
-
- -
- « Back -
- - - +
-
+
-

Bok Choy with Garlic

+

Bok Choy with Garlic

-prep 20 min
+prep 20 min
-
× 3 +
× 3
-
This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish. +
This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.
@@ -32,48 +32,48 @@ prep 20 min

1

    -
  • +
  • 2 tbsp
    butter
    -
  • +
  • ¼ cup
    garlic (minced)
-
Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min). +
Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).

2

    -
  • +
  • 3 cups
    chicken broth
    -
  • +
  • 6 heads
    baby bok choy
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min). +
Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).
diff --git a/docs/sides/bourbon-glazed-carrots/index.html b/docs/sides/bourbon-glazed-carrots/index.html index ab77618..203727e 100644 --- a/docs/sides/bourbon-glazed-carrots/index.html +++ b/docs/sides/bourbon-glazed-carrots/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Bourbon Glazed Carrots

+

Bourbon Glazed Carrots

-prep 10 min, cook 20 min
+prep 10 min, cook 20 min
-
× 4 +
× 4
-
These carrots are covered with a thick, syrupy sauce which is delicious, but definitely not low-calorie! +
These carrots are covered with a thick, syrupy sauce which is delicious, but definitely not low-calorie!
@@ -31,44 +31,45 @@ prep 10 min, cook 20 min

1

    -
  • +
  • 2 lbs
    carrots
-
Cut carrots into bite-sized pieces and place in a steamer. Cook until soft (about 10 minutes). +
Cut carrots into bite-sized pieces and place in a steamer. Cook until soft (about 10 minutes).

2

    -
  • +
  • ¼ cup
    butter
    -
  • +
  • ¼ cup
    brown sugar
    -
  • +
  • 2 tbsp
    bourbon
-
When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix. +
When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.
- Flipper,  + +,  http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/
diff --git a/docs/sides/creamed-spinach/index.html b/docs/sides/creamed-spinach/index.html index bfac182..aaf5fae 100644 --- a/docs/sides/creamed-spinach/index.html +++ b/docs/sides/creamed-spinach/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Creamed Spinach

+

Creamed Spinach

-prep 5 min, cook 15 min
+prep 5 min, cook 15 min
-
× 5 +
× 5
-
Both tasty and simple to make, this recipe is a great way to add a little green to any meal. +
Both tasty and simple to make, this recipe is a great way to add a little green to any meal.
@@ -31,72 +31,72 @@ prep 5 min, cook 15 min

1

    -
  • +
  • 40 oz
    spinach, frozen
-
In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside. +
In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.

2

    -
  • +
  • 1½ cups
    milk, whole
    -
  • +
  • 3 tbsp
    butter
    -
  • +
  • 3 tbsp
    flour
    -
  • +
  • 3 cloves
    garlic (minced)
-
Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming. +
Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.

3

    -
  • +
  • ½ cup
    parmesean cheese (grated)
    -
  • +
  • 1 tsp
    nutmeg
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve. +
Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.
diff --git a/docs/sides/garlic-broccoli/index.html b/docs/sides/garlic-broccoli/index.html index e385ec6..36c1258 100644 --- a/docs/sides/garlic-broccoli/index.html +++ b/docs/sides/garlic-broccoli/index.html @@ -5,25 +5,25 @@ - +
-
+
-

Garlic Broccoli

+

Garlic Broccoli

-prep 10 minutes
+prep 10 minutes
-
× 1 +
× 1
-
Broccoli is one of those vegetables which some people like raw, and some people like cooked: but only with a lot of added flavor. Not a lot of people like plain, steamed broccoli. This dish splits the different very successfully. A bit of light steaming sofens the broccoli without turning it into bitter mush, and the marinade adds all the flavor you could want. +
Broccoli is one of those vegetables which some people like raw, and some people like cooked: but only with a lot of added flavor. Not a lot of people like plain, steamed broccoli. This dish splits the different very successfully. A bit of light steaming sofens the broccoli without turning it into bitter mush, and the marinade adds all the flavor you could want.
@@ -33,76 +33,76 @@ prep 10 minutes

1

    -
  • +
  • 1 head
    broccoli (cut into florets)
-
Lightly steam the broccoli florets until somewhat sofened, but still al dente. +
Lightly steam the broccoli florets until somewhat sofened, but still al dente.

2

    -
  • +
  • 4 cloves
    garlic
    -
  • +
  • 1 tsp
    olive oil, extra virgin
    -
  • +
  • 1½ tsp
    salt
-
Use a small food processor to purée the garlic, olive oil, and salt into a paste. +
Use a small food processor to purée the garlic, olive oil, and salt into a paste.

3

    -
  • +
  • ⅓ cup
    olive oil, extra virgin
    -
  • +
  • ¼ cup
    vinegar, red wine
    -
  • +
  • 1 tbsp
    mustard, dijon
-
In a small mixing bowl, whisk the garlic paste, mustard, vinegar, and olive oil until completely combined. Add the broccoli and toss until completely coated. Cover the bowl and place in the refrigerator for at least 3 hours, and up to overnight. +
In a small mixing bowl, whisk the garlic paste, mustard, vinegar, and olive oil until completely combined. Add the broccoli and toss until completely coated. Cover the bowl and place in the refrigerator for at least 3 hours, and up to overnight.

4

    -
  • +
  • ½ cup
    parmesan cheese (grated)
-
Just before serving, sprinkle the grated cheese over the broccoli. +
Just before serving, sprinkle the grated cheese over the broccoli.
diff --git a/docs/sides/hasselback-potatoes/index.html b/docs/sides/hasselback-potatoes/index.html index 3bb3087..ac5f8b9 100644 --- a/docs/sides/hasselback-potatoes/index.html +++ b/docs/sides/hasselback-potatoes/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Hasselback Potatoes

+

Hasselback Potatoes

-prep 20 min, cook 60 min
+prep 20 min, cook 60 min
-
× 8 +
× 8
-
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on hte outside and tender on the inside. +
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on hte outside and tender on the inside.
@@ -31,58 +31,59 @@ prep 20 min, cook 60 min

1

    -
  • +
  • 4 None
    potatoes (large)
-
Preheat the oven to 425°F. Wash, but do not peel the potatoes. Place two wooden spoons on either side of the potato, and slice down to the spoon (taking care not to complete cut through) about every 1/8th of an inch along the length of the potato. +
Preheat the oven to 425°F. Wash, but do not peel the potatoes. Place two wooden spoons on either side of the potato, and slice down to the spoon (taking care not to complete cut through) about every 1/8th of an inch along the length of the potato.

2

    -
  • +
  • 2 tbsp
    olive oil
-
Place the potatoes in a baking dish, and drizzle all over with olive oil. Place in the oven to cook until the start to spread open naturally (about 35–40 minutes). +
Place the potatoes in a baking dish, and drizzle all over with olive oil. Place in the oven to cook until the start to spread open naturally (about 35–40 minutes).

3

    -
  • +
  • 4 tbsp
    butter
    -
  • +
  • 1 cup
    cheddar cheese (shredded)
    -
  • +
  • salt & pepper
-
Cut the butter into slivers and wedge them in between each leaf of the potato. Sprinkle with shredded cheese, salt, and pepper. Add other toppings as desired (e.g., bacon, chives, etc.). Continue cook until nicely browned (about 20 minutes). +
Cut the butter into slivers and wedge them in between each leaf of the potato. Sprinkle with shredded cheese, salt, and pepper. Add other toppings as desired (e.g., bacon, chives, etc.). Continue cook until nicely browned (about 20 minutes).
- POMPIER850,  + +,  https://www.allrecipes.com/recipe/79518/hasselback-potatoes/
diff --git a/docs/sides/horseradish-cream/index.html b/docs/sides/horseradish-cream/index.html index 05dc337..39a7b6a 100644 --- a/docs/sides/horseradish-cream/index.html +++ b/docs/sides/horseradish-cream/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Horseradish Cream

+

Horseradish Cream

-prep 5 minutes
+prep 5 minutes
-
× 8 +
× 8
-
Most horseradish sauces are pretty overwhelming, but this one is so subtle that you could almost eat it by itself. It makes a great addition to any rich, meaty dish (roasts, prime rib, etc.). Even better, this can be made up to several days ahead of time and stored in the refrigerator. +
Most horseradish sauces are pretty overwhelming, but this one is so subtle that you could almost eat it by itself. It makes a great addition to any rich, meaty dish (roasts, prime rib, etc.). Even better, this can be made up to several days ahead of time and stored in the refrigerator.
@@ -32,35 +32,36 @@ prep 5 minutes

1

    -
  • +
  • 1 cup
    yogurt, plain greek
    -
  • +
  • 1 cup
    mayonnaise
    -
  • +
  • 2½ oz
    horseradish, creamed
    -
  • +
  • ½ tsp
    pepper, black
-
Combine all ingredients in a mixing bowl, whisking vigorously until smooth, creamy, and completely blended. +
Combine all ingredients in a mixing bowl, whisking vigorously until smooth, creamy, and completely blended.
- Emilie Abijanac,  + +,  https://justcook.butcherbox.com/garlic-herb-crusted-ribeye-roast-with-horseradish-cream-and-bacon-shallot-marmalade/
diff --git a/docs/sides/hummus/index.html b/docs/sides/hummus/index.html index de3794a..c3cd97c 100644 --- a/docs/sides/hummus/index.html +++ b/docs/sides/hummus/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Hummus

+

Hummus

-prep 10 minutes
+prep 10 minutes
-
× 6 +
× 6
-
Fresh hummus is pretty amazing stuff, but you'll definitely need a powerful blender or food processor to manage as it gets very thick by the end. This recipe deliberately keeps it very simple, but hummus is a great platform to experiment with adding various other flavors (e.g., red pepper flakes, dill, etc.). +
Fresh hummus is pretty amazing stuff, but you'll definitely need a powerful blender or food processor to manage as it gets very thick by the end. This recipe deliberately keeps it very simple, but hummus is a great platform to experiment with adding various other flavors (e.g., red pepper flakes, dill, etc.).
@@ -31,53 +31,53 @@ prep 10 minutes

1

    -
  • +
  • 5 cloves
    garlic
    -
  • +
  • 30 oz
    garbanzo beans (pre-cooked, canned)
    -
  • +
  • 1 cups
    olive oil, extra-virgin
    -
  • +
  • 1 cup
    tahini
    -
  • +
  • ½ cup
    lemon juice
    -
  • +
  • 1 tsp
    salt
-
Using a food processor or a powerful blender, add one ingredient at a time, blending to a purée after each. +
Using a food processor or a powerful blender, add one ingredient at a time, blending to a purée after each.

2

    -
  • +
  • ¼ cups
    olive oil, extra-virgin
-
Transfer to a serving bowl, and drizzle the remaining olive oil over the top. +
Transfer to a serving bowl, and drizzle the remaining olive oil over the top.
diff --git a/docs/sides/pommes-puree/index.html b/docs/sides/pommes-puree/index.html index 13dca72..6f9f972 100644 --- a/docs/sides/pommes-puree/index.html +++ b/docs/sides/pommes-puree/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Pommes Purée

+

Pommes Purée

-prep 25 min, cook 20 min
+prep 25 min, cook 20 min
-
× 6 +
× 6
-
These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard. +
These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.
@@ -31,44 +31,45 @@ prep 25 min, cook 20 min

1

    -
  • +
  • 2 lb
    yukon potatoes
-
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain. +
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.

2

    -
  • +
  • 1⅓ cups
    whole milk (+ a little extra)
    -
  • +
  • 20 tbsp
    butter
    -
  • +
  • 2 tsp
    salt
-
Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature. +
Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
- Joël Robuchon,  + +,  http://www.foodandwine.com/recipes/pommes-puree
diff --git a/docs/sides/roasted-sweet-potatoes/index.html b/docs/sides/roasted-sweet-potatoes/index.html index bd83548..a274112 100644 --- a/docs/sides/roasted-sweet-potatoes/index.html +++ b/docs/sides/roasted-sweet-potatoes/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Roasted Sweet Potatoes

+

Roasted Sweet Potatoes

-prep 10 minutes, cook 45 minutes
+prep 10 minutes, cook 45 minutes
-
× 1 +
× 1
-
So often, they only way you encounter sweet potatoes is puréed with ton of sugar (maple syrup, marshmallow, etc.). This is a delicious alternative which, while still sweet, allows the natural flavor of the sweet potatoes to shine. +
So often, they only way you encounter sweet potatoes is puréed with ton of sugar (maple syrup, marshmallow, etc.). This is a delicious alternative which, while still sweet, allows the natural flavor of the sweet potatoes to shine.
@@ -33,55 +33,55 @@ prep 10 minutes, cook 45 minutes
-
Pre-heat the oven to 350°F. +
Pre-heat the oven to 350°F.

2

    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • ¼ cup
    honey
    -
  • +
  • 2 tbsp
    rosemary, fresh (minced)
    -
  • +
  • 1 tsp
    salt, course
    -
  • +
  • 1 tsp
    black pepper
-
Mix the olive oil, honey, rosemary, salt, and black pepper in a small mixing bowl. +
Mix the olive oil, honey, rosemary, salt, and black pepper in a small mixing bowl.

3

    -
  • +
  • 3
    sweet potatoes / yams (peeled, chopped)
-
Add the sweet potatoes to the mixing bowl, and mix until coated with the sauce. Lay out in a single layer on a cooking sheet lined with foil. Cook in the oven until tender (about 45 minutes). +
Add the sweet potatoes to the mixing bowl, and mix until coated with the sauce. Lay out in a single layer on a cooking sheet lined with foil. Cook in the oven until tender (about 45 minutes).
diff --git a/docs/sides/sauteed-mushrooms/index.html b/docs/sides/sauteed-mushrooms/index.html index 011bcd8..896e90e 100644 --- a/docs/sides/sauteed-mushrooms/index.html +++ b/docs/sides/sauteed-mushrooms/index.html @@ -5,24 +5,24 @@ - +
-
+
-

Sauteed Mushrooms

+

Sauteed Mushrooms

-prep 10 min, cook 15 min
+prep 10 min, cook 15 min
-
× 4 +
× 4
-
These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor. +
These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.
@@ -32,59 +32,60 @@ prep 10 min, cook 15 min

1

    -
  • +
  • 3 tbsp
    olive oil
    -
  • +
  • 3 tbsp
    butter
    -
  • +
  • 1 lb
    button mushrooms (sliced)
-
Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes). +
Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).

2

    -
  • +
  • 1 clove
    garlic
    -
  • +
  • 1 tbsp
    tamair (or soy sauce)
    -
  • +
  • 1/4 tsp
    garlic salt
    -
  • +
  • None
    black pepper
-
Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes). +
Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).
- IrishMountainGirl,  + +,  http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms
diff --git a/docs/sides/scalloped-sweet-potatoes/index.html b/docs/sides/scalloped-sweet-potatoes/index.html index c3dd500..f3ccd6f 100644 --- a/docs/sides/scalloped-sweet-potatoes/index.html +++ b/docs/sides/scalloped-sweet-potatoes/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Scalloped Sweet Potatoes

+

Scalloped Sweet Potatoes

-prep 15 minutes, cook 45 minutes
+prep 15 minutes, cook 45 minutes
-
× 12 +
× 12
-
Au Gratin potatoes are delicious, but swapping them out for sweet potatoes takes things to an entirely new level. I've never yet failed to get surprised and delighted responses from this dish. +
Au Gratin potatoes are delicious, but swapping them out for sweet potatoes takes things to an entirely new level. I've never yet failed to get surprised and delighted responses from this dish.
@@ -33,94 +33,94 @@ prep 15 minutes, cook 45 minutes
-
Preheat the oven to 400°F. +
Preheat the oven to 400°F.

2

    -
  • +
  • 1½ lb
    sweet potatoes, orange
    -
  • +
  • 1½ lb
    sweet potatoes, white
    -
  • +
  • 1 cups
    cheese, gruyere (shredded)
-
Peel and slice the sweet potatoes into ¼” slices. Arrange in a 9”⨉13” backing dish so that each slice overlaps slightly with the prior one, alternating colors to create a pleasing pattern. Sprinkle with cheese, and then create a second layer of potato. +
Peel and slice the sweet potatoes into ¼” slices. Arrange in a 9”⨉13” backing dish so that each slice overlaps slightly with the prior one, alternating colors to create a pleasing pattern. Sprinkle with cheese, and then create a second layer of potato.

3

    -
  • +
  • 2½ cups
    heavy cream
    -
  • +
  • 1 tsp
    thyme, dried
    -
  • +
  • 1½ tsp
    salt
    -
  • +
  • 1½ tsp
    pepper, black
    -
  • +
  • 1 tsp
    mustard powder
    -
  • +
  • ½ tsp
    nutmeg, ground
    -
  • +
  • ¼ tsp
    garlic powder
    -
  • +
  • ¼ tsp
    onion powder
-
Combine the cream and spices in a small saucepan. Cook over medium-high heat until bubble just start to form. +
Combine the cream and spices in a small saucepan. Cook over medium-high heat until bubble just start to form.

4

    -
  • +
  • 1 cups
    cheese, gruyere (shredded)
-
Pour the cream mixture over the sweet potatoes in the baking dish. Sprinkle with the remaining cheese. Cover loosely with foil, and bake until the potatoes can be pierced effortlessly with a knife (about 45 minutes). +
Pour the cream mixture over the sweet potatoes in the baking dish. Sprinkle with the remaining cheese. Cover loosely with foil, and bake until the potatoes can be pierced effortlessly with a knife (about 45 minutes).
@@ -129,7 +129,7 @@ prep 15 minutes, cook 45 minutes
-
Remove the foil, and switch the oven to broil on its highest setting. Carefully Watch until the top layer has just started to brown, and then remove from the oven (about 1 minute). Allow to cool for 10 minutes before serving. +
Remove the foil, and switch the oven to broil on its highest setting. Carefully Watch until the top layer has just started to brown, and then remove from the oven (about 1 minute). Allow to cool for 10 minutes before serving.
diff --git a/docs/sides/tzatziki/index.html b/docs/sides/tzatziki/index.html index 6930147..92168e3 100644 --- a/docs/sides/tzatziki/index.html +++ b/docs/sides/tzatziki/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Tzatziki

+

Tzatziki

-prep 10 min, cook 20 min
+prep 10 min, cook 20 min
-
× 3 +
× 3
-
Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta. +
Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta.
@@ -31,58 +31,58 @@ prep 10 min, cook 20 min

1

    -
  • +
  • 1
    cucumber
-
Peel the cucumber and remove all the seeds. Dice into ¼” cubes. +
Peel the cucumber and remove all the seeds. Dice into ¼” cubes.

2

    -
  • +
  • 1 cup
    greek yogurt
    -
  • +
  • 2 cloves
    garlic (minced)
    -
  • +
  • 2 tbsp
    dill (chopped)
    -
  • +
  • 1 tbsp
    lemon juice
    -
  • +
  • 1 tsp
    lemon zest
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1/2 tsp
    black pepper
-
Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill. +
Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.
diff --git a/docs/soups/caldo-verde/index.html b/docs/soups/caldo-verde/index.html index ed3a2af..1790e2f 100644 --- a/docs/soups/caldo-verde/index.html +++ b/docs/soups/caldo-verde/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Caldo Verde

+

Caldo Verde

-prep 15 min, cook 45 min
+prep 15 min, cook 45 min
-
× 8 +
× 8
-
This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl. +
This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.
@@ -30,72 +30,72 @@ prep 15 min, cook 45 min

1

    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • 1+1/2 lb
    chorizo sausage
-
Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl." +
Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl."

2

    -
  • +
  • 2
    onions (yellow, chopped)
    -
  • +
  • 8 clovese
    garlic
    -
  • +
  • 1/2 tsp
    red pepper flakes
    -
  • +
  • 1 tsp
    black pepper
-
Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside. +
Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside.

3

    -
  • +
  • 8 cups
    water
    -
  • +
  • 8 cups
    chicken broth
    -
  • +
  • 4 lbs
    potatoes (cubed)
-
In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft. +
In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft.
@@ -104,26 +104,26 @@ prep 15 min, cook 45 min
-
Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside. +
Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside.

5

    -
  • +
  • 1/3 cup
    olive oil
    -
  • +
  • 4 tsp
    white wine vinegar
-
Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot. +
Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.
diff --git a/docs/soups/carrot-ginger/index.html b/docs/soups/carrot-ginger/index.html index 830965c..54dbac8 100644 --- a/docs/soups/carrot-ginger/index.html +++ b/docs/soups/carrot-ginger/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Carrot Ginger Soup

+

Carrot Ginger Soup

-prep 30 min
+prep 30 min
-
× 8 +
× 8
-
The sweetness of the carrots and the spicy zing of the ginger make this soup a hearty base for adding some basic protein (e.g., chicken or shrimp) or just to eat on its own. +
The sweetness of the carrots and the spicy zing of the ginger make this soup a hearty base for adding some basic protein (e.g., chicken or shrimp) or just to eat on its own.
@@ -30,95 +30,95 @@ prep 30 min

1

    -
  • +
  • 1
    onion, yellow (diced)
    -
  • +
  • 2 tbsp
    olive oil
-
Sautée the onion in olive oil until translucent in a dutch oven. +
Sautée the onion in olive oil until translucent in a dutch oven.

2

    -
  • +
  • 10
    carrots, large (chopped)
    -
  • +
  • 1
    leek, white portion (chopped)
-
Add the leeks and carrots, and continue to cook, stirring occasionally, until the carrots are soft (about 10 minutes). +
Add the leeks and carrots, and continue to cook, stirring occasionally, until the carrots are soft (about 10 minutes).

3

    -
  • +
  • 2 tbsp
    ginger (peeled, diced)
    -
  • +
  • 1 tbsp
    water
-
While the carrots are cooking, use a small food processor to puree the ginger and water into a paste. +
While the carrots are cooking, use a small food processor to puree the ginger and water into a paste.

4

    -
  • +
  • 4 cups
    chicken broth
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Combine the broth, salt, pepper, and ginger with the vegetables. Bring to a boil, and then turn off the heat. +
Combine the broth, salt, pepper, and ginger with the vegetables. Bring to a boil, and then turn off the heat.

5

    -
  • +
  • ¼ cup
    chives (chopped)
-
Purée the soup in batches in a large blender. Return to the dutch oven when finished, and bring back to temperature. Serve with a sprinkling of chopped chives on top. +
Purée the soup in batches in a large blender. Return to the dutch oven when finished, and bring back to temperature. Serve with a sprinkling of chopped chives on top.
diff --git a/docs/soups/chili/index.html b/docs/soups/chili/index.html index ee4dfe4..01a71e0 100644 --- a/docs/soups/chili/index.html +++ b/docs/soups/chili/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Chili

+

Chili

-prep 30 min, cook 3–4 hours
+prep 30 min, cook 3–4 hours
-
× 8 +
× 8
-
This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy. +
This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.
@@ -30,172 +30,173 @@ prep 30 min, cook 3–4 hours

1

    -
  • +
  • 2 slice
    bacon
-
Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min) +
Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)

2

    -
  • +
  • 2 lb
    ground beef
    -
  • +
  • 1 lb
    italian sausage
-
Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min) +
Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)

3

    -
  • +
  • 3 (15 oz) can
    chili beans (drained)
    -
  • +
  • 1 (15 oz) can
    kidney beans (drained)
    -
  • +
  • 2 (28 oz) can
    diced tomatoes
    -
  • +
  • 1 (6 oz) can
    tomato paste
    -
  • +
  • 1
    yellow onion (diced)
    -
  • +
  • 3 stalks
    celery (diced)
    -
  • +
  • 1
    green pepper (diced)
    -
  • +
  • 1
    red pepper (diced)
    -
  • +
  • 4 cups
    beef stock
    -
  • +
  • 1/4 cup
    chili powder
    -
  • +
  • 1 tbsp
    Worcestershire sauce
    -
  • +
  • 1 tbsp
    garlic (minced)
    -
  • +
  • 1 tbsp
    dried oregano
    -
  • +
  • 2 tsp
    ground cumin
    -
  • +
  • 2 tsp
    Tabasco sauce
    -
  • +
  • 1½ tsp
    cayenne pepper
    -
  • +
  • 1 tsp
    dried basil
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • 1 tsp
    paprika
    -
  • +
  • 1 tsp
    white sugar
-
Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally. +
Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.

4

    -
  • +
  • 8 oz
    cheddar cheese
    -
  • +
  • ~
    corn tortilla chips
-
Adjust seasonings to taste, and serve with shredded cheese and chips. +
Adjust seasonings to taste, and serve with shredded cheese and chips.
- MIGHTYPURDUE22,  + +,  http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
diff --git a/docs/soups/clam-chowder/index.html b/docs/soups/clam-chowder/index.html index 7f05d44..7694e1d 100644 --- a/docs/soups/clam-chowder/index.html +++ b/docs/soups/clam-chowder/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Clam Chowder

+

Clam Chowder

-prep 15 min, cook 25 min
+prep 15 min, cook 25 min
-
× 6 +
× 6
-
Clam chowder the is the quinessential comfort food of New England: rich, creamy, and with enough flavor and texture to add real substence. This recipe makes perfect re-creation of the very best I remember from back home. +
Clam chowder the is the quinessential comfort food of New England: rich, creamy, and with enough flavor and texture to add real substence. This recipe makes perfect re-creation of the very best I remember from back home.
@@ -30,58 +30,58 @@ prep 15 min, cook 25 min

1

    -
  • +
  • 20 oz
    minced clams
    -
  • +
  • 1 cup
    onion, yellow (chopped)
    -
  • +
  • 1 cup
    celery (chopped)
    -
  • +
  • 1 cup
    potato (diced)
    -
  • +
  • 1 cup
    carrots (diced)
-
Drain the liquid from the clams into a dutch oven and add the carrots, onions, celery, and potatoes. Add enough water to cover, and then cook over medium-high heat until tender. Set the clams aside for later. +
Drain the liquid from the clams into a dutch oven and add the carrots, onions, celery, and potatoes. Add enough water to cover, and then cook over medium-high heat until tender. Set the clams aside for later.

2

    -
  • +
  • 6 oz
    butter
    -
  • +
  • 6 oz
    gluten-free flour blend
    -
  • +
  • 1 qt
    half-n-half
-
Melt the butter in a large saucepan, and whisk in the flour until smooth. Whisk in the cream until smooth as well. +
Melt the butter in a large saucepan, and whisk in the flour until smooth. Whisk in the cream until smooth as well.
@@ -90,31 +90,31 @@ prep 15 min, cook 25 min
-
Add the flour mixture in with the vegetables, and heat to a simmer, but do not allow to boil. +
Add the flour mixture in with the vegetables, and heat to a simmer, but do not allow to boil.

4

    -
  • +
  • 2 tbsp
    red wine vinegar
    -
  • +
  • 1½ tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Add the clams and other remaining ingredients to the dutch oven. Bring up to temperature and serve. +
Add the clams and other remaining ingredients to the dutch oven. Bring up to temperature and serve.
diff --git a/docs/soups/cream-of-spinach-soup/index.html b/docs/soups/cream-of-spinach-soup/index.html index 2fa7a3b..3d75820 100644 --- a/docs/soups/cream-of-spinach-soup/index.html +++ b/docs/soups/cream-of-spinach-soup/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Cream of Spinach Soup

+

Cream of Spinach Soup

-prep 15 min, cook 25 min
+prep 15 min, cook 25 min
-
× 8 +
× 8
-
+
@@ -29,150 +29,150 @@ prep 15 min, cook 25 min

1

    -
  • +
  • 1½ cups
    water
    -
  • +
  • 3 tsp
    chicken stock
    -
  • +
  • 10 oz
    spinach
-
Add the spinach, water, and chicken stock to a dutch oven and cook until the spinach is soft. +
Add the spinach, water, and chicken stock to a dutch oven and cook until the spinach is soft.

2

    -
  • +
  • 3 tbsp
    butter (unsalted)
    -
  • +
  • 1
    onion, yellow (diced)
    -
  • +
  • 3 cloves
    garlic
    -
  • +
  • ¼ cup
    gluten-free flour blend
    -
  • +
  • 2 cups
    whole milk
    -
  • +
  • 1 cup
    heavy cream
    -
  • +
  • ¼ cup
    parmesan cheese (shredded)
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Set the spinach aside in a bowl. Sautée the onion in the butter until golden and translucent. Add the garlic and continue to sautée until browned. +
Set the spinach aside in a bowl. Sautée the onion in the butter until golden and translucent. Add the garlic and continue to sautée until browned.

3

    -
  • +
  • ¼ cup
    gluten-free flour blend
-
Slowly add in the flour while stirring constantly. Continue to cook until it turns a golden brown. +
Slowly add in the flour while stirring constantly. Continue to cook until it turns a golden brown.

4

    -
  • +
  • 2 cups
    whole milk
    -
  • +
  • 1 cup
    heavy cream
    -
  • +
  • ¼ cup
    parmesan cheese (shredded)
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Whisk in the milk and cream, breaking up any lumps until the entire mixture is smooth and slightly thickened. +
Whisk in the milk and cream, breaking up any lumps until the entire mixture is smooth and slightly thickened.

5

    -
  • +
  • ¼ cup
    parmesan cheese (shredded)
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
-
Add back the reserved spinach along with the parmesan cheese, salt, and pepper. Bring back to temperature, and then purée in a blender, working in batches as necessary. +
Add back the reserved spinach along with the parmesan cheese, salt, and pepper. Bring back to temperature, and then purée in a blender, working in batches as necessary.
diff --git a/docs/soups/creamy-ginger-pumpkin-soup/index.html b/docs/soups/creamy-ginger-pumpkin-soup/index.html index 5e01d71..6c13f5a 100644 --- a/docs/soups/creamy-ginger-pumpkin-soup/index.html +++ b/docs/soups/creamy-ginger-pumpkin-soup/index.html @@ -5,21 +5,21 @@ - +
-
+
-

Creamy Ginger Pumpkin Soup

+

Creamy Ginger Pumpkin Soup

-prep 10 min, cook 30 min
+prep 10 min, cook 30 min
-
× 4 +
× 4
-
This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the jar. +
This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the jar.
@@ -29,78 +29,79 @@ prep 10 min, cook 30 min

1

    -
  • +
  • 1
    onion (yellow)
    -
  • +
  • 1 tbsp
    butter
-
Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent. +
Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent.

2

    -
  • +
  • 14 oz
    pumpkin purée
    -
  • +
  • 2 cup
    chicken broth
    -
  • +
  • 2 tbsp
    ginger (fresh, minced)
-
Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully soft (about 20 min). +
Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully soft (about 20 min).

3

    -
  • +
  • 2 tsp
    garam masala
    -
  • +
  • 1 tsp
    tumeric
    -
  • +
  • 1 cup
    half-n-half
    -
  • +
  • ½ tsp
    salt
-
Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil. +
Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil.
- Deantini,  + +,  https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687
diff --git a/docs/soups/curry-butternut-squash-and-apple-soup/index.html b/docs/soups/curry-butternut-squash-and-apple-soup/index.html index e5894d3..186737b 100644 --- a/docs/soups/curry-butternut-squash-and-apple-soup/index.html +++ b/docs/soups/curry-butternut-squash-and-apple-soup/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Curry Butternut Squash & Apple Soup

+

Curry Butternut Squash & Apple Soup

-
× 4 +
× 4
-
This is a delightfully creamy soup between the squash and heavy cream, and the spices add a wonderful flavor. +
This is a delightfully creamy soup between the squash and heavy cream, and the spices add a wonderful flavor.
@@ -30,82 +30,82 @@

1

    -
  • +
  • 2 tbsp
    olive oil, extra-virgin
    -
  • +
  • 1
    onion, yellow (diced)
    -
  • +
  • 1
    carrot
-
Heat oil in a dutch oven. Add the onions and carrots and cook until the latter are soft. +
Heat oil in a dutch oven. Add the onions and carrots and cook until the latter are soft.

2

    -
  • +
  • 4 cups
    chicken broth
    -
  • +
  • 4 cups
    butternut squash (chopped)
    -
  • +
  • 1
    apple (cored, peeled, diced)
    -
  • +
  • 1 tsp
    cinnamon
    -
  • +
  • 1½ tsp
    yellow curry powder
    -
  • +
  • ½ tsp
    salt
    -
  • +
  • ½ tsp
    black pepper
-
Add the chicken broth, squash, apple, and spices. Bring to a boil, and then reduce to a simmer until the squash is tender (about 30 min). +
Add the chicken broth, squash, apple, and spices. Bring to a boil, and then reduce to a simmer until the squash is tender (about 30 min).

3

    -
  • +
  • ½ cup
    heavy cream
-
Purée the soup (in batches, if necessary), and return to the dutch oven. Add the cream, and reheat gently until just barely simmering. +
Purée the soup (in batches, if necessary), and return to the dutch oven. Add the cream, and reheat gently until just barely simmering.
diff --git a/docs/soups/egg-drop-soup/index.html b/docs/soups/egg-drop-soup/index.html index 2bec756..918713a 100644 --- a/docs/soups/egg-drop-soup/index.html +++ b/docs/soups/egg-drop-soup/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Egg Drop Soup

+

Egg Drop Soup

-prep 20 minutes
+prep 20 minutes
-
× 4 +
× 4
-
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated. +
This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.
@@ -31,83 +31,84 @@ prep 20 minutes

1

    -
  • +
  • 3¼ cups
    chicken broth
    -
  • +
  • ⅛ tsp
    ginger, powdered
    -
  • +
  • 2 tbsp
    chives, fresh (diced)
    -
  • +
  • ¼ tsp
    salt
    -
  • +
  • 2
    eggs
    -
  • +
  • 1
    egg yolk
-
Combine the broth, salt, ginger, and chives in a large saucepan and bring to a rolling boil. +
Combine the broth, salt, ginger, and chives in a large saucepan and bring to a rolling boil.

2

    -
  • +
  • ¾ cups
    chicken broth
    -
  • +
  • 1½ tbsp
    cornstarch
-
In a small mixing bowl, stir the broth and cornstarch together until smooth and set aside. +
In a small mixing bowl, stir the broth and cornstarch together until smooth and set aside.

3

    -
  • +
  • 2
    eggs
    -
  • +
  • 1
    egg yolk
-
In a small mixing bowl, combine the eggs and extra egg yolk with a fork until fully combined. Then, drizzle a little egg at a time into the hot broth mixture. Once all of the egg has been added, gently stir in the cornstarch mixture a little at a time until the desired consistency is reached. +
In a small mixing bowl, combine the eggs and extra egg yolk with a fork until fully combined. Then, drizzle a little egg at a time into the hot broth mixture. Once all of the egg has been added, gently stir in the cornstarch mixture a little at a time until the desired consistency is reached.
- W.J. Cory,  + +,  https://www.allrecipes.com/recipe/45515/restaurant-style-egg-drop-soup
diff --git a/docs/soups/french-onion-soup/index.html b/docs/soups/french-onion-soup/index.html index 05f26fc..dcc3c5c 100644 --- a/docs/soups/french-onion-soup/index.html +++ b/docs/soups/french-onion-soup/index.html @@ -5,21 +5,21 @@ - +
-
+
-

French Onion Soup

+

French Onion Soup

-prep 15 min, cook 80 min
+prep 15 min, cook 80 min
-
× 6 +
× 6
-
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and melts easily. +
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and melts easily.
@@ -29,96 +29,97 @@ prep 15 min, cook 80 min

1

    -
  • +
  • 2 oz
    butter (unsalted)
    -
  • +
  • 4
    onions (large, yellow)
    -
  • +
  • salt & pepper
-
Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft but not falling apart (about 50 min). +
Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft but not falling apart (about 50 min).

2

    -
  • +
  • 1
    loaf french bread (½lb), cut in ½" slices
    -
  • +
  • 1 oz
    butter
-
While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp turning once to get both sides (15–20 min). +
While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp turning once to get both sides (15–20 min).

3

    -
  • +
  • 1 tsp
    sugar (white)
-
Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min). +
Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min).

4

    -
  • +
  • 8 cups
    beef broth
    -
  • +
  • 1
    bay leaf
-
Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard the bay leaf. Add salt and pepper to taste. +
Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard the bay leaf. Add salt and pepper to taste.

5

    -
  • +
  • 2 cups
    Gruyére cheese (shredded)
-
When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 min). +
When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 min).
- Fine Cooking,  + +,  http://www.finecooking.com/recipe/classic-french-onion-soup
diff --git a/docs/soups/hungarian-mushroom-beef-soup/index.html b/docs/soups/hungarian-mushroom-beef-soup/index.html index be87add..2df32b2 100644 --- a/docs/soups/hungarian-mushroom-beef-soup/index.html +++ b/docs/soups/hungarian-mushroom-beef-soup/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Hungarian Mushroom Beef Soup

+

Hungarian Mushroom Beef Soup

-prep 25 min, cook 60 min
+prep 25 min, cook 60 min
-
× 4 +
× 4
-
This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a supplement to another dish. +
This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a supplement to another dish.
@@ -30,150 +30,151 @@ prep 25 min, cook 60 min

1

    -
  • +
  • 2 tbsp
    olive oil
    -
  • +
  • 1 lb
    stew beef
-
Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool. +
Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.

2

    -
  • +
  • 2 tbsp
    butter, unsalted
    -
  • +
  • 1
    onion, yellow (diced)
-
Add butter to the soup pot and sautée the onions until soft and just starting to brown. +
Add butter to the soup pot and sautée the onions until soft and just starting to brown.

3

    -
  • +
  • 4 cups
    beef broth
    -
  • +
  • 2 tbsp
    dry sherry
    -
  • +
  • 1 tbsp
    tamari
    -
  • +
  • 1 lb
    mushrooms, crimini
    -
  • +
  • 2 tsp
    dill, fresh (minced)
    -
  • +
  • 2 tsp
    paprika, hungarian
    -
  • +
  • 1 tsp
    salt
    -
  • +
  • 1 tsp
    black pepper
    -
  • +
  • ¼ tsp
    cayenne pepper
-
Add the broth, sherry, tamari, mushrooms and spices to the onions along with the browned meat. Bring to a boil and then reduce to a simmer for 1 hour. +
Add the broth, sherry, tamari, mushrooms and spices to the onions along with the browned meat. Bring to a boil and then reduce to a simmer for 1 hour.

4

    -
  • +
  • 3 tbsp
    gluten-free flour blend
    -
  • +
  • 2 tbsp
    butter, unsalted
-
When the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and heat on medium until it foams. Gradually add the flour while whisking continously, taking care to mix it in completely. +
When the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and heat on medium until it foams. Gradually add the flour while whisking continously, taking care to mix it in completely.

5

    -
  • +
  • 1 cup
    milk, whole
-
Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any lumps. Continue to whisk until the roux thickens and then add it to the soup pot. +
Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any lumps. Continue to whisk until the roux thickens and then add it to the soup pot.

6

    -
  • +
  • 2 tsp
    lemon juice
    -
  • +
  • 1 cup
    sour cream
-
Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and adjust the spices to taste (adding more paprika to the desired level of heat). +
Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and adjust the spices to taste (adding more paprika to the desired level of heat).
- David Miner
+ +
« Back diff --git a/docs/soups/spicy-lamb-soup/index.html b/docs/soups/spicy-lamb-soup/index.html index 010e58a..7f8b752 100644 --- a/docs/soups/spicy-lamb-soup/index.html +++ b/docs/soups/spicy-lamb-soup/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Spicy Lamb Soup

+

Spicy Lamb Soup

-prep 20 min, cook 90 min
+prep 20 min, cook 90 min
-
× 4 +
× 4
-
This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal. +
This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.
@@ -30,140 +30,140 @@ prep 20 min, cook 90 min

1

    -
  • +
  • 1 lb
    lamb (in bite-sized pieces)
    -
  • +
  • 2 tbsp
    olive oil
-
Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed. +
Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.

2

    -
  • +
  • 1
    onion
    -
  • +
  • 3 cloves
    garlic
-
Add the onion and garlic and cook until just starting to brown. +
Add the onion and garlic and cook until just starting to brown.

3

    -
  • +
  • 5 cups
    water
    -
  • +
  • 14 oz
    tomatoes (diced)
    -
  • +
  • 2 tbsp
    harissa
    -
  • +
  • 1
    bay leaf
    -
  • +
  • 1/2 tsp
    thyme
    -
  • +
  • 1/2 tsp
    oregano
    -
  • +
  • 1/8 tsp
    cinnamon
    -
  • +
  • 1/4 tsp
    cumin
    -
  • +
  • 1/4 tsp
    tumeric
-
Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour) +
Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)

4

    -
  • +
  • 14 oz
    garbanzo beans (cooked)
    -
  • +
  • 1
    carrot (diced)
    -
  • +
  • 1
    potato (diced)
    -
  • +
  • 1
    zucchini (diced)
    -
  • +
  • 3½ oz
    peas (frozen)
-
Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total) +
Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)

5

    -
  • +
  • 4 leaves
    mint
-
Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint. +
Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
diff --git a/docs/soups/tomato-soup/index.html b/docs/soups/tomato-soup/index.html index 042c67f..39d1651 100644 --- a/docs/soups/tomato-soup/index.html +++ b/docs/soups/tomato-soup/index.html @@ -5,23 +5,23 @@ - +
-
+
-

Tomato Soup

+

Tomato Soup

-prep 30 minutes
+prep 30 minutes
-
× 1 +
× 1
-
This tomato soup is thick, slighly creamy, and very hearty. Unlike store-bought tomato soup, it's also not overburdened with sugar to make it taste good. Instead, I use canned San Marzano tomatoes (often kept in a separate section in the supermarket) as they add a whole different dimension to any tomato dish than even fresh tomatoes grown in the US. +
This tomato soup is thick, slighly creamy, and very hearty. Unlike store-bought tomato soup, it's also not overburdened with sugar to make it taste good. Instead, I use canned San Marzano tomatoes (often kept in a separate section in the supermarket) as they add a whole different dimension to any tomato dish than even fresh tomatoes grown in the US.
@@ -31,96 +31,96 @@ prep 30 minutes

1

    -
  • +
  • 2
    28oz cans diced tomatoes
    -
  • +
  • ¾ cup
    chicken broth
-
Drain the tomatoes into a colander over a large pot, pressing lightly to release the liquid. Add the chicken broth to the tomato juice and set aside. +
Drain the tomatoes into a colander over a large pot, pressing lightly to release the liquid. Add the chicken broth to the tomato juice and set aside.

2

    -
  • +
  • 3 tbsp
    butter, unsalted
    -
  • +
  • 1
    onion, yellow (chopped)
    -
  • +
  • 1
    bay leaf
    -
  • +
  • 1 tsp
    sugar, brown
-
Melt the butter in a dutch oven over medium heat. Add the onion and cook until soft and translucent. Add ⅔ of the tomatoes, bay leaf, and brown sugar. Cook, stirring occasionally, until the tomatoes begin to brown (about 5 minutes). +
Melt the butter in a dutch oven over medium heat. Add the onion and cook until soft and translucent. Add ⅔ of the tomatoes, bay leaf, and brown sugar. Cook, stirring occasionally, until the tomatoes begin to brown (about 5 minutes).

3

    -
  • +
  • 2 tbsp
    tomato paste
    -
  • +
  • 2 tbsp
    flour, gluten-free mix
    -
  • +
  • ½ tsp
    baking soda
    -
  • +
  • 1 tsp
    salt
-
Add the tomato paste and flour to the pot. Continue cooking, stirring frequently now, until the paste begins to darken. Slowly stir in the reserved tomato juice mixture, the remaining tomatoes, baking soda, and salt. Bring to a boil, and then reduce to medium-low heat to simmer until slightly thickened (about 5 minutes). Then, remove from the heat. +
Add the tomato paste and flour to the pot. Continue cooking, stirring frequently now, until the paste begins to darken. Slowly stir in the reserved tomato juice mixture, the remaining tomatoes, baking soda, and salt. Bring to a boil, and then reduce to medium-low heat to simmer until slightly thickened (about 5 minutes). Then, remove from the heat.

4

    -
  • +
  • ½ cup
    heavy cream
    -
  • +
  • 1 tsp
    black pepper
-
Discard the bay leaf. Purée the soup in batches in a large blender. Return the puréed soup to the pot and bring back to a low simmer. Add the heavy cream and pepper. +
Discard the bay leaf. Purée the soup in batches in a large blender. Return the puréed soup to the pot and bring back to a low simmer. Add the heavy cream and pepper.
diff --git a/docs/soups/winter-lentil-soup/index.html b/docs/soups/winter-lentil-soup/index.html index d85c52f..fc87609 100644 --- a/docs/soups/winter-lentil-soup/index.html +++ b/docs/soups/winter-lentil-soup/index.html @@ -5,22 +5,22 @@ - +
-
+
-

Winter Lentil Soup

+

Winter Lentil Soup

-prep 20 min, cook 60 min
+prep 20 min, cook 60 min
-
× 8 +
× 8
-
+
@@ -29,116 +29,116 @@ prep 20 min, cook 60 min

1

    -
  • +
  • 4 tbsp
    butter, unsalted
    -
  • +
  • 1
    onion, yellow
-
Heat the oil in a dutch oven and sautée the onion until golden and translucent. +
Heat the oil in a dutch oven and sautée the onion until golden and translucent.

2

    -
  • +
  • 10 cups
    water
    -
  • +
  • 5 cups
    chicken broth
    -
  • +
  • 3 cups
    lentils, brown
    -
  • +
  • 1
    butternut squash (peeled, cubed)
    -
  • +
  • 1 bunch
    swiss chard (chopped)
    -
  • +
  • 3 stalks
    celery (diced)
-
Add the water, broth, vegetables, and lentils. Bring to a boil, and reduce to a simmer. +
Add the water, broth, vegetables, and lentils. Bring to a boil, and reduce to a simmer.

3

    -
  • +
  • 3 tbsp
    curry powder
    -
  • +
  • 2 tbsp
    honey
    -
  • +
  • 2
    bay leaves
    -
  • +
  • 1 sprig
    thyme, fresh
    -
  • +
  • 2 tsp
    salt
    -
  • +
  • 2 tsp
    black pepper
-
Add the next set of ingredients and simmer until the squash is soft (about an hour). +
Add the next set of ingredients and simmer until the squash is soft (about an hour).

4

    -
  • +
  • 8 tsp
    coconut oil
    -
  • +
  • 2 tsp
    red pepper flakes
-
Add coconut oil and red pepper flakes immediately before serving. +
Add coconut oil and red pepper flakes immediately before serving.
diff --git a/src/templates/recipe.jin b/src/templates/recipe.jin index 8c5847d..d714b37 100644 --- a/src/templates/recipe.jin +++ b/src/templates/recipe.jin @@ -5,22 +5,22 @@ - +
-
+
-

{{ title }}

+

{{ title }}

{% if timings.prep -%} - prep {{ timings.prep }} + prep {{ timings.prep }} {%- endif -%} {%- if timings.prep and timings.cook -%} ,  {%- endif -%} {%- if timings.cook -%} - cook {{ timings.cook }} + cook {{ timings.cook }} {%- endif %}
@@ -29,11 +29,11 @@
{% endfor %} {% if servings %} -
× {{ servings }} +
× {{ servings }} {% endif %}
-
{{ description }}
+
{{ description }}
@@ -45,7 +45,7 @@
    {% if step.ingredients %} {% for ingredient in step.ingredients %} -
  • +
  • {{ as_fraction(ingredient.amount) }} {{ ingredient.unit }}
    @@ -54,7 +54,7 @@ {% endif %}
-
{{ step.directions }}
+
{{ step.directions }}
{% endfor %} @@ -62,7 +62,7 @@ {% if credit %}
{% if credit.name %} - {{ credit.name -}} + {% endif -%} {%- if credit.name and credit.url -%} ,