Add docs
This commit is contained in:
Andrew Miner
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.sass-cache
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dist
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#!/bin/bash
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OUTPUT="docs"
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USAGE=$(cat <<- END
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USAGE: build.sh <command> <options>
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# Helper Functions #####################################################################################################
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function start-server {
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cd dist
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cd $OUTPUT
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python -m SimpleHTTPServer 8080 >/dev/null 2>&1 &
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SERVER_PID="$!"
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cd ..
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@@ -36,7 +38,7 @@ function usage {
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# Command Functions ####################################################################################################
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function run-build {
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mkdir -p dist
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mkdir -p "$OUTPUT"
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cd src
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find . -type f | while read FILE; do
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@@ -49,18 +51,18 @@ function run-build {
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# echo "file: $FILE, dirname: $DIRNAME, basename: $BASENAME, ext: $EXT"
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if [[ "$EXT" == "pug" ]]; then
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TARGET="../dist/$DIRNAME/$BASENAME.html"
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TARGET="../$OUTPUT/$DIRNAME/$BASENAME.html"
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if [[ "$TARGET" -ot "$FILE" ]]; then
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pug -o "../dist/$DIRNAME" "$FILE"
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pug -o "../$OUTPUT/$DIRNAME" "$FILE"
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fi
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elif [[ "$EXT" == "png" ]]; then
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TARGET="../dist/$DIRNAME/$BASENAME.$EXT"
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TARGET="../$OUTPUT/$DIRNAME/$BASENAME.$EXT"
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if [[ "$TARGET" -ot "$FILE" ]]; then
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mkdir -p "../dist/$DIRNAME"
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mkdir -p "../$OUTPUT/$DIRNAME"
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cp "$FILE" "$TARGET"
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fi
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elif [[ "$EXT" == "scss" ]]; then
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TARGET="../dist/$DIRNAME/$BASENAME.css"
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TARGET="../$OUTPUT/$DIRNAME/$BASENAME.css"
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if [[ "$TARGET" -ot "$FILE" ]]; then
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sass "$FILE" "$TARGET"
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fi
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@@ -71,7 +73,7 @@ function run-build {
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COMMANDS="build"
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function run-clean {
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rm -rf dist 2>/dev/null
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rm -rf "$OUTPUT" 2>/dev/null
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}
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COMMANDS="$COMMANDS,clean"
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young & full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
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cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
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browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
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and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
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and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
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cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
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herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
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temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
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evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
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onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
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aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
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foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
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skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
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onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
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excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
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stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Bok Choy with Garlic</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>butter</td></tr><tr><td>¼ cup</td><td>garlic (diced)</td></tr><tr><td>3 cup</td><td>chicken broth</td></tr><tr><td>6 heads</td><td>baby bok choy</td></tr><tr><td>1 pinch</td><td>salt</td></tr><tr><td>1 pinch</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Melt the butter in a saucepan over medium heat.</td><td>1 min</td></tr><tr><td>2</td><td>Cook the garlic until very lightly browned.</td><td>5 min</td></tr><tr><td>3</td><td>Pour in the chicken broth and bok choy; bring to a boil</td><td>10 min</td></tr><tr><td>4</td><td>Reduce heat and simmer until the bok choy is tender</td><td>6 min</td></tr><tr><td>5</td><td>Season to taste with salt & pepper</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Bourbon Glazed Carrots</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 lbs</td><td>carrots</td></tr><tr><td>¼ cup</td><td>butter</td></tr><tr><td>¼ cup</td><td>brown sugar</td></tr><tr><td>2 tbsp</td><td>bourbon</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cut carrots into bite-sized pieces and cover with water in a medium-sized stock pot.</td><td>3 min</td></tr><tr><td>2</td><td>Bring carrots to a boil and immediately reduce heat to a simmer. Cook until carrots are tender
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but still somewhat firm. Drain and transfer to a serving dish.</td><td>15 min</td></tr><tr><td>3</td><td>Combine sugar, butter, and bourbon in a saucepan; bring to a simmer. Cook until thickened.</td><td>10 min</td></tr><tr><td>4</td><td>Pour bourbon sauce over the carrots and serve hot.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Caldo Verde</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>½ cup</td><td>olive oil</td></tr><tr><td>24 oz</td><td>spanish chorizo sausage</td></tr><tr><td>2</td><td>onions (chopped fine)</td></tr><tr><td>8 cloves</td><td>garlic</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4 lbs</td><td>potatoes (yukon gold)</td></tr><tr><td>8 cups</td><td>chicken broth</td></tr><tr><td>8 cups</td><td>water</td></tr><tr><td>2 lbs</td><td>collard greens</td></tr><tr><td>4 tsp</td><td>white wine vinegar</td></tr><tr><td> </td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat 1 tsp olive oil in a large stock pot over medium-high heat.</td><td>2 min</td></tr><tr><td>2</td><td>Add chorizo and cook until lightly browned.</td><td>5 min</td></tr><tr><td>3</td><td>Transfer the chorizo to a bowl and set aside.</td><td>1 min</td></tr><tr><td>4</td><td>Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
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Cook until onion is translucent.</td><td>5 min</td></tr><tr><td>5</td><td>Add potatoes, broth, water and bring to a boil.</td><td>10 min</td></tr><tr><td>6</td><td>Reduce heat and simmer until potatoes and just tender.</td><td>8-10 min</td></tr><tr><td>7</td><td>Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.</td><td>5 min</td></tr><tr><td>8</td><td>Add collard greens and simmer.</td><td>10 min</td></tr><tr><td>9</td><td>Stir in chorizo an dsimmer until greens are soft.</td><td>8-10 min</td></tr><tr><td>9</td><td>Add remaining oil to the blender and purée</td><td>1 min</td></tr><tr><td>10</td><td>Turn off the heat and add both the purée and vinegar.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chicken Breasts with Caper Cream Sauce</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr><tr><td>1 tsp</td><td>lemon pepper</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>dill weed</td></tr><tr><td>1 tsp</td><td>garlic powder</td></tr><tr><td>3 tbsp</td><td>butter</td></tr><tr><td>½ cup</td><td>whipping cream</td></tr><tr><td>2 tbsp</td><td>capers</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.</td><td>1 min</td></tr><tr><td>2</td><td>Melt the butter in a large skillet over medium heat.</td><td>1 min</td></tr><tr><td>3</td><td>Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
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browned evenly.</td><td>5 min</td></tr><tr><td>4</td><td>Reduce heat to medium and continue to cook until heated to 180°F all the way through.</td><td>5-7 min</td></tr><tr><td>5</td><td>Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
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continuously until the sauce thickens.</td><td>3 min</td></tr><tr><td>6</td><td>Stir in the capers, then pour sauce over the chicken and serve.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chicken Cordon Bleu</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>8 sliced</td><td>ham</td></tr><tr><td>8 pieces</td><td>swiss cheese (¼×¼×2" lardons)</td></tr><tr><td>¼ cup</td><td>butter (melted)</td></tr><tr><td>½ cup</td><td>cornflakes (crushed)</td></tr><tr><td>10 oz</td><td>cream of chicken soup</td></tr><tr><td>1 tsp</td><td>lemon juice</td></tr><tr><td>½ cup</td><td>sour cream</td></tr><tr><td> </td><td>salt & pepper</td></tr><tr><td>1 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°F.</td><td>10 min</td></tr><tr><td>2</td><td>Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
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pepper. Roll up each slice and put aside.</td><td>15 min</td></tr><tr><td>2</td><td>Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
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until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
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toothpicks.</td><td>15 min</td></tr><tr><td>3</td><td>Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
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Cover each chicken roll completely, first with butter and then with cornflakes. Place the
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chicken rolls in a 9×13" baking dish.</td><td>5 min</td></tr><tr><td>4</td><td>Bake at 400°F until the chicken has reached 170°F internal temperature.</td><td>40 min</td></tr><tr><td>5</td><td>Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring
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occasionally.</td><td>5 min</td></tr><tr><td>6</td><td>Pour sauce over the chicken breasts before serving.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chicken Pot Pie</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>1</td><td>onion (chopped fine)</td></tr><tr><td>2</td><td>carrots (sliced thin)</td></tr><tr><td>1</td><td>celery stalk (diced)</td></tr><tr><td>1 tsp</td><td>tomato paste</td></tr><tr><td>1 tsp</td><td>thyme (fresh, diced)</td></tr><tr><td>⅓ cup</td><td>flour</td></tr><tr><td>2 cup</td><td>chicken broth</td></tr><tr><td>1½ lbs</td><td>chicken thighs (skinless, diced)</td></tr><tr><td>½ cup</td><td>peas (frozen)</td></tr><tr><td>¼ cup</td><td>heavy cream</td></tr><tr><td>3 tbsp</td><td>parsley (fresh, minced)</td></tr><tr><td>1 tbsp</td><td>sherry (dry)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Melt the butter in a large cast-iron pan.</td><td>2 min</td></tr><tr><td>2</td><td>Add onions, carrots, celery, salt, and pepper; cook until soft.</td><td>8 min</td></tr><tr><td>3</td><td>Stir in the tomato paste and thyme; cook until browned.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the flour and cook until golden.</td><td>1 min</td></tr><tr><td>5</td><td>Slowly whisk in the chicken broth until smooth.</td><td>2 min</td></tr><tr><td>6</td><td>Add the chicken and cover; simmer until the chicken is cooked all the way through.</td><td>10 min</td></tr><tr><td>7</td><td>Stir in the peas, heavy cream, and sherry.</td><td>1 min</td></tr><tr><td>8</td><td>(optional) Serve by pouring over biscuits or in a pie crust.</td><td></td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chole</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>cilantro (chopped)</td></tr><tr><td>16 oz can</td><td>garbanzo beans (rinsed, drained)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>1 cup</td><td>onions (chopped)</td></tr><tr><td>½ cup</td><td>tomatoes (chopped)</td></tr><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>1½ cups</td><td>water</td></tr><tr><td>½ tsp</td><td>chili powder</td></tr><tr><td>1½ tsp</td><td>coriander powder</td></tr><tr><td>½ tsp</td><td>cumin powder</td></tr><tr><td>¾ tsp</td><td>garam masala</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>turmeric</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Sauté onions in oil in a skillet over medium-low heat until soft and translucent.</td><td>5 min</td></tr><tr><td>2</td><td>Stir in garlic and continue to cook.</td><td>2 min</td></tr><tr><td>3</td><td>Add tomatoes, cover, and continue to cook.</td><td>5 min</td></tr><tr><td>4</td><td>Stir in dry dry spices and continue to cook.</td><td>1 min</td></tr><tr><td>5</td><td>Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.</td><td>3-5 min</td></tr><tr><td>6</td><td>Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.</td><td>5 min</td></tr><tr><td>7</td><td> Add cilantro, mixing well along with additional water to create the desired thickness of the
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sauce.</td><td>2 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Cream of Spinach Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1½ cups</td><td>water</td></tr><tr><td>3 tsp</td><td>chicken bouillon</td></tr><tr><td>10 oz</td><td>spinach (frozen)</td></tr><tr><td>3 tbsp</td><td>butter (unsalted)</td></tr><tr><td>¼ cup</td><td>flour</td></tr><tr><td>2 cups</td><td>whole milk</td></tr><tr><td>1 cup</td><td>heavy cream</td></tr><tr><td>1</td><td>onion (small, yellow)</td></tr><tr><td>¼ cup</td><td>parmesan cheese (shredded)</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3 cloves</td><td>garlic (diced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cook water, bouillon, and spinach in a large saucepan until spinach is tender.</td><td>5 min</td></tr><tr><td>2</td><td>Melt butter in a large stock pot.</td><td>1 min</td></tr><tr><td>3</td><td>Cook onion and garlic until golden and translucent.</td><td>3 min</td></tr><tr><td>4</td><td>Stir in flour slowly, mixing throughly and cook until golden.</td><td>2 min</td></tr><tr><td>5</td><td>Gradually whisk in milk and cream and cook until thickened.</td><td>5 min</td></tr><tr><td>6</td><td>Add spinach to the stock pot and heat gently until consistently heated throughout.</td><td>5 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Creamed Spinach</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1½ cups</td><td>whole milk</td></tr><tr><td>4 (10oz) boxes</td><td>frozen spinach, thawed & squeezed dry</td></tr><tr><td>½ cup</td><td>water squeezed from the thawed spinach</td></tr><tr><td>3 cloves</td><td>garlic (minced)</td></tr><tr><td>2 tbsp</td><td>butter</td></tr><tr><td>3 tbsp</td><td>flour</td></tr><tr><td>½ cup</td><td>parmesean cheese (grated)</td></tr><tr><td>½ tsp</td><td>nutmeg</td></tr><tr><td></td><td>salt & black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Combine milk, spinach juice, and garlic in a large saucepan and heat until almost boiling</td><td>10 min</td></tr><tr><td>2</td><td>Let stand until garlic is soft</td><td>5-10 min</td></tr><tr><td>3</td><td>Melt butter in a medium stock pot.</td><td>2 min</td></tr><tr><td>4</td><td>Whisk in flour and hot milk mixture until smooth.</td><td>1 min</td></tr><tr><td>5</td><td>Add spinach and cook until sauce is thick and bubbling and spinach is tender.</td><td>5 min</td></tr><tr><td>6</td><td>Stir in cheese, nutmeg, and a generous sprinkling of salt and black pepper.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Curry Butternut Squash & Apple Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>extra-virgin olive oil</td></tr><tr><td>1</td><td>carrot</td></tr><tr><td>1</td><td>onion (diced)</td></tr><tr><td>1</td><td>apple (cored, peeled, and chopped)</td></tr><tr><td>4 cups</td><td>butternut squash (peeled and chopped)</td></tr><tr><td>1 tsp</td><td>cinnamon</td></tr><tr><td>1½ tsp</td><td>yellow curry powder</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>4 cups</td><td>chicken broth</td></tr><tr><td>½ cup</td><td>cream or half'n'half</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat oil in a large soup pot.</td><td>2 min</td></tr><tr><td>2</td><td>Add carrot and onion; heat until carrots have begun to soften and onion is translucent</td><td>10 min</td></tr><tr><td>3</td><td>Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.</td><td>1 min</td></tr><tr><td>4</td><td>Bring to a boil, reduce heat, and simmer until squash is tender.</td><td>30 min</td></tr><tr><td>5</td><td>Use an immersion blender to purée the soup (or work through a blender in batches)</td><td>2 min</td></tr><tr><td>6</td><td>Add cream and blend into the soup.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Garlic Broccoli</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 bunch</td><td>broccoli (cut into bite-size pieces)</td></tr><tr><td>4 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>parmesan cheese (grated)</td></tr><tr><td>1 tbsp</td><td>dijon mustard</td></tr><tr><td>⅓ cup</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic on a cutting board and mash into a paste with the salt.</td><td>2 min</td></tr><tr><td>2</td><td>Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
|
||||
mix thoroughly. Cover and place in the refigerator.</td><td>3 hours</td></tr><tr><td>3</td><td>Sprinkle parmesan cheese over the broccoli before serving.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Hummus</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 15oz cans</td><td>garbanzo beans</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>1¼ cup</td><td>olive oil</td></tr><tr><td>1 cup</td><td>tahini</td></tr><tr><td>1 tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic in a food processor and chop thoroughly.</td><td>1 min</td></tr><tr><td>2</td><td>Add garbanzo beans and blend into a paste.</td><td>1 min</td></tr><tr><td>3</td><td>Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.</td><td>2 min</td></tr><tr><td>4</td><td>Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).</td><td>1 min</td></tr></table></section></body></html>
|
||||
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||||
<!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><section><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash & Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a></section><section><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a></section><section><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></section></body></html>
|
||||
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||||
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Kielbasa and Cabbage</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 lb</td><td>kielbasa</td></tr><tr><td>6 slices</td><td>bacon</td></tr><tr><td>1</td><td>cabbage (chopped)</td></tr><tr><td>2 tsp</td><td>garlic (minced)</td></tr><tr><td>1</td><td>onion (chopped)</td></tr><tr><td>¼ cup</td><td>water</td></tr><tr><td>3 tsp</td><td>caraway seed</td></tr><tr><td>¼ tsp</td><td>red pepper flakes</td></tr><tr><td>¼ tsp</td><td>salt</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
|
||||
drippings.</td><td>5 min</td></tr><tr><td>2</td><td>Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
|
||||
drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
|
||||
soft and translucent.</td><td>10-15 min</td></tr><tr><td>3</td><td>Add kielbasa to the pan and cook until heated all the way through.</td><td>10-15 min</td></tr><tr><td>4</td><td>Crumble the bacon and sprinkle over the top.</td><td>1 min</td></tr></table></section></body></html>
|
||||
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||||
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Kofta Kebabs</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 lbs</td><td>lamb (ground)</td></tr><tr><td>4 stems</td><td>parsley</td></tr><tr><td>1</td><td>onion (small)</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>white pepper</td></tr><tr><td>1 tsp</td><td>cumin</td></tr><tr><td>½ tsp</td><td>cordiander</td></tr><tr><td>1 pinch</td><td>ground cloves</td></tr><tr><td>5</td><td>mint leaves</td></tr><tr><td>1 tsp</td><td>red pepper flakes</td></tr><tr><td></td><td>olive oil</td></tr><tr><td></td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>In a large mixing bowl, knead the meat until uniform and soft.</td><td>4 min</td></tr><tr><td>2</td><td>Roughly chop the onion and purée with a food processor.</td><td>1 min</td></tr><tr><td>3</td><td>Add the remaining ingredients (except olive oil) to the bowl and knead until mixed.</td><td>3 min</td></tr><tr><td>4</td><td>Cover the bowl and refrigerate.</td><td>20 min</td></tr><tr><td>5</td><td>Coat your hands with olive oil and roll the meat into balls about 2"-3" in diameter.</td><td>10 min</td></tr><tr><td>6</td><td>Cook in the oven at 400°F until the centers reach 140°</td><td>10 min</td></tr></table></section></body></html>
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||||
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Lemon Chicken with Mushroom Sauce</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>1</td><td>lemon</td></tr><tr><td>¼ cup</td><td>butter</td></tr><tr><td>3 cups</td><td>mushrooms (fresh, sliced)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td>½ cup</td><td>chicken broth</td></tr><tr><td>1 tbsp</td><td>parsley (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°</td><td>10 min</td></tr><tr><td>2</td><td>Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil</td><td>2 min</td></tr><tr><td>3</td><td>Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
|
||||
a slice over each breast.</td><td>5 min</td></tr><tr><td>4</td><td>Cook the chicken in the oven until they reach 170°.</td><td>15 min</td></tr><tr><td>5</td><td>While the chicken is in the oven, melt the butter in a saucepan.</td><td>2 min</td></tr><tr><td>6</td><td>Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.</td><td>6 min</td></tr><tr><td>7</td><td>Sprinkle flour over the mushrooms and stir until coated.</td><td>1 min</td></tr><tr><td>8</td><td>Add the chicken broth and stir to make a medium-thick sauce.</td><td>2 min</td></tr><tr><td>9</td><td>Add parsley just as the sauce is finally thickening.</td><td>1 min</td></tr><tr><td>10</td><td>Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.</td><td>2 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Ratatouille</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>italian sausage links (mild)</td></tr><tr><td>2</td><td>zucchini (same size as links)</td></tr><tr><td>2</td><td>summer squash (same size as links)</td></tr><tr><td>1</td><td>red bell pepper</td></tr><tr><td>16 oz</td><td>tomato purée</td></tr><tr><td>8 oz</td><td>smoked gouda cheese</td></tr><tr><td>8 oz</td><td>assiago cheese</td></tr><tr><td>2 tsp</td><td>fennel seeds</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1 tsp</td><td>paprika</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).</td><td>10 min</td></tr><tr><td>2</td><td>Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.</td><td>10 min</td></tr><tr><td>3</td><td>In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.</td><td>1 min</td></tr><tr><td>4</td><td>Lay out the sliced items at a 45°, alternating between the three types until the entire
|
||||
bottom of the dish has been covered.</td><td>5 min</td></tr><tr><td>5</td><td>Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.</td><td>2 min</td></tr><tr><td>6</td><td>Continue to alternate layers until the dish is full, ending with a cheese layer.</td><td>10 min</td></tr><tr><td>7</td><td>Garnish with a dusting of paprika and thin ribbons of red bell pepper.</td><td>2 min</td></tr><tr><td>8</td><td>Cover with foil and bake at 400°.</td><td>30 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
|
||||
well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Shrimp with Sweet Potatoes and Bacon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2</td><td>sweet potatoes / yams</td></tr><tr><td>4 slices</td><td>bacon</td></tr><tr><td>20</td><td>shrimp (medium)</td></tr><tr><td>2 tbsp</td><td>butter</td></tr><tr><td>1 cup</td><td>greek yogurt</td></tr><tr><td>2 tbsp</td><td>honey or maple syrup</td></tr><tr><td>¼ tsp</td><td>cinnamon</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.</td><td>10 min</td></tr><tr><td>2</td><td>Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
|
||||
cinnamon.</td><td>5 min</td></tr><tr><td>3</td><td>Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.</td><td>10 min</td></tr><tr><td>4</td><td>Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.</td><td>3 min</td></tr><tr><td>5</td><td>Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
|
||||
opaque white. <b>DO NOT OVERCOOK!</b></td><td>3-4 min</td></tr><tr><td>6</td><td>Dice the bacon into fine bits and serve in a small dish.</td><td>2 min</td></tr><tr><td>7</td><td>(optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
|
||||
single shrimp on top. Sprinkle generously with bacon bits.</td><td>3 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Sloppy Joe Sandwiches</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 lbs</td><td>ground beef</td></tr><tr><td>2</td><td>onions (diced)</td></tr><tr><td>3 cup</td><td>ketchup</td></tr><tr><td>3 tbsp</td><td>brown sugar</td></tr><tr><td>3 tsp</td><td>worcestershice sauce</td></tr><tr><td>3 tsp</td><td>mustard</td></tr><tr><td>3 tsp</td><td>white vinegar</td></tr><tr><td>3 tsp</td><td>chili powder</td></tr><tr><td>¾ tsp</td><td>garlic powder</td></tr><tr><td>¾ tsp</td><td>onion powder</td></tr><tr><td>¾ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.</td><td>4 min</td></tr><tr><td>2</td><td>Add the ground beef and cook, stirring constantly, until brown and finely crumbled.</td><td>10 min</td></tr><tr><td>3</td><td>Drain and discard as much grease as possible.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the remaining ingredients and bring to a boil.</td><td>5 min</td></tr><tr><td>4</td><td>Cover with a pot lid and simmer.</td><td>45 min</td></tr><tr><td>5</td><td>(optional) Server on a soft bun, or just in bowls.</td><td>3 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Sweet Potatoes with Honey and Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr><tr><td>1 tsp</td><td>kosher salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3</td><td>sweet potatoes (large)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 350°F and line a cooking sheet with foil.</td><td>1 min</td></tr><tr><td>2</td><td>Wash, peel, and cut the sweet potatoes into bite-sized pieces.</td><td>10 min</td></tr><tr><td>3</td><td>Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.</td><td>1 min</td></tr><tr><td>4</td><td>Stir in the sweet potatoes and mix until covered in oil and herbs.</td><td>1 min</td></tr><tr><td>5</td><td>Transfer the sweet potatoes to the cooking sheet in a single layer.</td><td>3 min</td></tr><tr><td>6</td><td>Cook sweet potatoes in the oven until tender.</td><td>45 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Tzatziki</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 cup</td><td>greek yogurt</td></tr><tr><td>1</td><td>cucumber (large)</td></tr><tr><td>2 cloves</td><td>garlic (diced)</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>1 tbsp</td><td>lemon juice</td></tr><tr><td>2 tbsp</td><td>dill (fresh, chopped)</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel the cucumber, quarter, and remove all the seeds. Dice finely.</td><td>15 min</td></tr><tr><td>2</td><td>Combine all the ingredients in a mixing bowl.</td><td>2 min</td></tr><tr><td>3</td><td>Chill before serving.</td><td>30 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Winter Lentil Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>10 cups</td><td>water</td></tr><tr><td>5 cups</td><td>chicken stock</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>3</td><td>celery stalks (diced)</td></tr><tr><td>3 cups</td><td>french lentils</td></tr><tr><td>1</td><td>onion (yellow)</td></tr><tr><td>1 bunch</td><td>swiss chard (chopped)</td></tr><tr><td>1</td><td>butternut squash (cubed)</td></tr><tr><td>3 tbsp</td><td>curry powder</td></tr><tr><td>2 tbsp</td><td>honey</td></tr><tr><td>2</td><td>bay leaves</td></tr><tr><td>1 sprig</td><td>fresh thyme</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Pour the water and chicken stock in to a large stock pot on medium heat.</td><td>15 min</td></tr><tr><td>2</td><td>Add vegetables and lentils to the stock pot and bring to a boil.</td><td>15 min</td></tr><tr><td>3</td><td>Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.</td><td>3 hours</td></tr><tr><td>4</td><td>Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.</td><td>2 min</td></tr></table></section></body></html>
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h1 Beef Bourguignon
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h1 Bok Choy with Garlic
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h1 Bourbon Glazed Carrots
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h1 Chicken Breasts with Caper Cream Sauce
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h1 Chicken Cordon Bleu
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h1 Chicken Pot Pie
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h1 Chole
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h1 Cream of Spinach Soup
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h1 Creamed Spinach
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h1 Curry Butternut Squash & Apple Soup
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h1 Garlic Broccoli
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h1 Hummus
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h1 Kielbasa and Cabbage
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h1 Kofta Kebabs
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h1 Lemon Chicken with Mushroom Sauce
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h1 Ratatouille
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h1 Roast Leg of Lamb with Rosemary
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h1 Shrimp with Sweet Potatoes and Bacon
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h1 Sloppy Joe Sandwiches
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h1 Sweet Potatoes with Honey and Rosemary
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h1 Tzatziki
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body.recipe
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h1 Winter Lentil Soup
|
||||
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||||
Reference in New Issue
Block a user