Update recipe for Creamed Spinach

2017-11-16 18:12:56 -08:00
parent ec0307939a
commit 760bed522c
4 changed files with 37 additions and 71 deletions
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-<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></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 &amp; 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 &amp; 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>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Creamed Spinach</h1><div class="timing">prep 5 min,&nbsp;cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 5</div><div class="description">Both tasty and simple to make, this recipe is a great way to add a little green to any meal.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">40 oz</div><div class="item">frozen spinach</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">whole milk</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">3 tbsp</div><div class="item">flour</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">parmesean cheese (grated)</div></li><li><div class="amount">1 tsp</div><div class="item">nutmeg</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.</div></div></section></body></html>