correct back links
This commit is contained in:
Andrew Miner
@@ -1 +1 @@
|
|||||||
<!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>Bagels</h1><div class="timing">prep 50 min, cook 90 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1¼ tbsp</div><div class="item">sugar (granulated)</div></li><li><div class="amount">1¼ tsp</div><div class="item">yeast (active dry)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">flour (all purpose)</div></li><li><div class="amount">¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">25 g</div><div class="item">flour (all purpose)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">egg</div></li><li><div class="amount"> ~</div><div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul></ul></div><div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.</div></div></section><section class="navigation"><a href="/">« Back</a></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>Bagels</h1><div class="timing">prep 50 min, cook 90 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1¼ tbsp</div><div class="item">sugar (granulated)</div></li><li><div class="amount">1¼ tsp</div><div class="item">yeast (active dry)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">flour (all purpose)</div></li><li><div class="amount">¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">25 g</div><div class="item">flour (all purpose)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">egg</div></li><li><div class="amount"> ~</div><div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul></ul></div><div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>BBQ Pork Ribs</h1><div class="timing">prep 20 min, cook 2—2½ hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 6</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 lbs</div><div class="item">pork ribs</div></li><li><div class="amount">¾ cup</div><div class="item">light brown sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">hicory smoke salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 cups</div><div class="item">BBQ sauce</div></li></ul></div><div class="detail">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).</div></div></section><section class="navigation"><a href="/">« Back</a></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>BBQ Pork Ribs</h1><div class="timing">prep 20 min, cook 2—2½ hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 6</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 lbs</div><div class="item">pork ribs</div></li><li><div class="amount">¾ cup</div><div class="item">light brown sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">hicory smoke salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 cups</div><div class="item">BBQ sauce</div></li></ul></div><div class="detail">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).</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
File diff suppressed because one or more lines are too long
@@ -1 +1 @@
|
|||||||
<!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>Beef Stroganoff</h1><div class="timing">prep 20 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">beef (stew meat)</div></li><li><div class="amount">½ cup</div><div class="item">red wine</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">yellow onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">mushrooms (sliced)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">gluten-free flour (or all-purpose)</div></li><li><div class="amount">1⅓ cups</div><div class="item">beef broth</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tsp</div><div class="item">yellow mustard</div></li><li><div class="amount">2 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul></ul></div><div class="detail">Combine everything 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.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">sour cream</div></li><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li></ul></div><div class="detail">Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.</div></div></section><section class="credits">SANFRANCOOK, AllRecipes.com, <a href="http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff">http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff</a></section><section class="navigation"><a href="/">« Back</a></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>Beef Stroganoff</h1><div class="timing">prep 20 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">beef (stew meat)</div></li><li><div class="amount">½ cup</div><div class="item">red wine</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">yellow onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">mushrooms (sliced)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">gluten-free flour (or all-purpose)</div></li><li><div class="amount">1⅓ cups</div><div class="item">beef broth</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tsp</div><div class="item">yellow mustard</div></li><li><div class="amount">2 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul></ul></div><div class="detail">Combine everything 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.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">sour cream</div></li><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li></ul></div><div class="detail">Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.</div></div></section><section class="credits">SANFRANCOOK, AllRecipes.com, <a href="http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff">http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Bok Choy with Garlic</h1><div class="timing">prep 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">3 cups</div><div class="item">chicken broth</div></li><li><div class="amount">6 heads</div><div class="item">baby bok choy</div></li><li><div class="amount"> ~</div><div class="item">salt & pepper</div></li></ul></div><div class="detail">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).</div></div></section><section class="navigation"><a href="/">« Back</a></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>Bok Choy with Garlic</h1><div class="timing">prep 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">3 cups</div><div class="item">chicken broth</div></li><li><div class="amount">6 heads</div><div class="item">baby bok choy</div></li><li><div class="amount"> ~</div><div class="item">salt & pepper</div></li></ul></div><div class="detail">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).</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Bourbon Glazed Carrots</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">carrots</div></li></ul></div><div class="detail">Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">brown sugar</div></li><li><div class="amount">2 tbsp</div><div class="item">bourbon</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">Flipper, <a href="http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/">http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/</a></section><section class="navigation"><a href="/">« Back</a></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>Bourbon Glazed Carrots</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">carrots</div></li></ul></div><div class="detail">Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">brown sugar</div></li><li><div class="amount">2 tbsp</div><div class="item">bourbon</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">Flipper, <a href="http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/">http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Challah</h1><div class="timing">prep 35 min, cook 3 hours</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 16</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1½ packets</div><div class="item">active dry yeast</div></li><li><div class="amount">1 tbsp</div><div class="item">sugar</div></li><li><div class="amount">1⅓ cups</div><div class="item">water (115°F)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">olive oil</div></li><li><div class="amount">5 </div><div class="item">eggs</div></li><li><div class="amount">½ cup</div><div class="item">sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">all-purpose flour</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">egg</div></li><li><div class="amount">1 tsp</div><div class="item">milk (whole)</div></li><li><div class="amount">1 tbsp</div><div class="item">caraway seeds</div></li></ul></div><div class="detail">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).</div></div></section><section class="navigation"><a href="/">« Back</a></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>Challah</h1><div class="timing">prep 35 min, cook 3 hours</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 16</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1½ packets</div><div class="item">active dry yeast</div></li><li><div class="amount">1 tbsp</div><div class="item">sugar</div></li><li><div class="amount">1⅓ cups</div><div class="item">water (115°F)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">olive oil</div></li><li><div class="amount">5 </div><div class="item">eggs</div></li><li><div class="amount">½ cup</div><div class="item">sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">all-purpose flour</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">egg</div></li><li><div class="amount">1 tsp</div><div class="item">milk (whole)</div></li><li><div class="amount">1 tbsp</div><div class="item">caraway seeds</div></li></ul></div><div class="detail">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).</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Chili</h1><div class="timing">prep 30 min, cook 3–4 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 slice</div><div class="item">bacon</div></li></ul></div><div class="detail">Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">ground beef</div></li><li><div class="amount">1 lb</div><div class="item">italian sausage</div></li></ul></div><div class="detail">Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 (15 oz) can</div><div class="item">chili beans (drained)</div></li><li><div class="amount">1 (15 oz) can</div><div class="item">kidney beans (drained)</div></li><li><div class="amount">2 (28 oz) can</div><div class="item">diced tomatoes</div></li><li><div class="amount">1 (6 oz) can</div><div class="item">tomato paste</div></li><li><div class="amount">1 </div><div class="item">yellow onion (diced)</div></li><li><div class="amount">3 stalks</div><div class="item">celery (diced)</div></li><li><div class="amount">1 </div><div class="item">green pepper (diced)</div></li><li><div class="amount">1 </div><div class="item">red pepper (diced)</div></li><li><div class="amount">4 cups</div><div class="item">beef stock</div></li><li><div class="amount">¼ cup</div><div class="item">chili powder</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">dried oregano</div></li><li><div class="amount">2 tsp</div><div class="item">ground cumin</div></li><li><div class="amount">2 tsp</div><div class="item">Tabasco sauce</div></li><li><div class="amount">1½ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">1 tsp</div><div class="item">dried basil</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><li><div class="amount">1 tsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">white sugar</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">8 oz</div><div class="item">cheddar cheese</div></li><li><div class="amount"> ~</div><div class="item">corn tortilla chips</div></li></ul></div><div class="detail">Adjust seasonings to taste, and serve with shredded cheese and chips.</div></div></section><section class="credits">MIGHTYPURDUE22, <a href="http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/">http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/</a></section><section class="navigation"><a href="/">« Back</a></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>Chili</h1><div class="timing">prep 30 min, cook 3–4 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 slice</div><div class="item">bacon</div></li></ul></div><div class="detail">Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">ground beef</div></li><li><div class="amount">1 lb</div><div class="item">italian sausage</div></li></ul></div><div class="detail">Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 (15 oz) can</div><div class="item">chili beans (drained)</div></li><li><div class="amount">1 (15 oz) can</div><div class="item">kidney beans (drained)</div></li><li><div class="amount">2 (28 oz) can</div><div class="item">diced tomatoes</div></li><li><div class="amount">1 (6 oz) can</div><div class="item">tomato paste</div></li><li><div class="amount">1 </div><div class="item">yellow onion (diced)</div></li><li><div class="amount">3 stalks</div><div class="item">celery (diced)</div></li><li><div class="amount">1 </div><div class="item">green pepper (diced)</div></li><li><div class="amount">1 </div><div class="item">red pepper (diced)</div></li><li><div class="amount">4 cups</div><div class="item">beef stock</div></li><li><div class="amount">¼ cup</div><div class="item">chili powder</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">dried oregano</div></li><li><div class="amount">2 tsp</div><div class="item">ground cumin</div></li><li><div class="amount">2 tsp</div><div class="item">Tabasco sauce</div></li><li><div class="amount">1½ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">1 tsp</div><div class="item">dried basil</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><li><div class="amount">1 tsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">white sugar</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">8 oz</div><div class="item">cheddar cheese</div></li><li><div class="amount"> ~</div><div class="item">corn tortilla chips</div></li></ul></div><div class="detail">Adjust seasonings to taste, and serve with shredded cheese and chips.</div></div></section><section class="credits">MIGHTYPURDUE22, <a href="http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/">http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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, 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><section class="navigation"><a href="/">« Back</a></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, 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><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Egg & Onion Pie</h1><div class="timing">prep 20 min, cook 40 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">2 </div><div class="item">yellow onions</div></li></ul></div><div class="detail">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)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">eggs</div></li><li><div class="amount">2 </div><div class="item">egg yolks</div></li><li><div class="amount">1 cup</div><div class="item">milk (whole)</div></li><li><div class="amount">½ cup</div><div class="item">cream</div></li><li><div class="amount">1 tbsp</div><div class="item">chives</div></li><li><div class="amount">1 tbsp</div><div class="item">parsley</div></li><li><div class="amount"> ~</div><div class="item">salt and pepper</div></li></ul></div><div class="detail">In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper. <br><br>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.</div></div></section><section class="navigation"><a href="/">« Back</a></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>Egg & Onion Pie</h1><div class="timing">prep 20 min, cook 40 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">2 </div><div class="item">yellow onions</div></li></ul></div><div class="detail">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)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">eggs</div></li><li><div class="amount">2 </div><div class="item">egg yolks</div></li><li><div class="amount">1 cup</div><div class="item">milk (whole)</div></li><li><div class="amount">½ cup</div><div class="item">cream</div></li><li><div class="amount">1 tbsp</div><div class="item">chives</div></li><li><div class="amount">1 tbsp</div><div class="item">parsley</div></li><li><div class="amount"> ~</div><div class="item">salt and pepper</div></li></ul></div><div class="detail">In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper. <br><br>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.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Fluffy Pancakes</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>¾ cup</td><td>whole milk</td></tr><tr><td>2 tbsp</td><td>white vinegar</td></tr><tr><td>1 cup</td><td>all-purpose flour</td></tr><tr><td>2 tbsp</td><td>white sugar</td></tr><tr><td>1 tsp</td><td>baking powder</td></tr><tr><td>½ tsp</td><td>baking soda</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>2 tbsp</td><td>butter (melted)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Combine milk and vinegar in a medium bowl and set aside to sour.</td><td>5 min</td></tr><tr><td>2</td><td>Combine dry ingredients in a small bowl.</td><td>1 min</td></tr><tr><td>3</td><td>Whisk the egg and melted butter into the soured milk.</td><td>1 min</td></tr><tr><td>4</td><td>Whisk the dry ingredients into the wet ingredients a little at a time, being sure to eliminateany lumps before adding more of the dry mixture.</td><td>3 min</td></tr><tr><td>5</td><td>Heat a large skillet over medium heat (300°F). Scoop ¼ cup of the batter at a time to form eachpancake. Cook until bubbles form, then flip. Remove each from the heat when lightly browned.</td><td>5 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>Fluffy Pancakes</h1><div class="timing">prep 10 min, cook 5 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 2</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">¾ cups</div><div class="item">milk</div></li><li><div class="amount">1 tbsp</div><div class="item">white vinegar</div></li></ul></div><div class="detail">Combine the milk and vinegar in a medium bowl and set aside to sour.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">all-purpose flour</div></li><li><div class="amount">2 tbsp</div><div class="item">white sugar</div></li><li><div class="amount">1 tsp</div><div class="item">baking powder</div></li><li><div class="amount">½ tsp</div><div class="item">baking soda</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Combine the dry ingredients in a medium bowl and whisk together throughly.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">egg</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Gluten-Free Flour</h1><div class="timing">prep 5 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div></div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">24 oz</div><div class="item">white rice flour</div></li><li><div class="amount">7½ oz</div><div class="item">brown rice flour</div></li><li><div class="amount">7 oz</div><div class="item">potato starch</div></li><li><div class="amount">3 oz</div><div class="item">tapioca starch</div></li><li><div class="amount">¾ oz</div><div class="item">nonfat dry milk powder</div></li></ul></div><div class="detail">Mix all the ingredients and store, refrigerated, in an airtight container.</div></div></section><section class="navigation"><a href="/">« Back</a></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>Gluten-Free Flour</h1><div class="timing">prep 5 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div></div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">24 oz</div><div class="item">white rice flour</div></li><li><div class="amount">7½ oz</div><div class="item">brown rice flour</div></li><li><div class="amount">7 oz</div><div class="item">potato starch</div></li><li><div class="amount">3 oz</div><div class="item">tapioca starch</div></li><li><div class="amount">¾ oz</div><div class="item">nonfat dry milk powder</div></li></ul></div><div class="detail">Mix all the ingredients and store, refrigerated, in an airtight container.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Kofta Kebabs</h1><div class="timing">prep 20 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion (yellow)</div></li></ul></div><div class="detail">Roughly chop the onion into eights and purée in a blender.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">lamb (ground)</div></li><li><div class="amount">4 stems</div><div class="item">parsley (minced)</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">5 leaves</div><div class="item">mint (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">white pepper (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">cumin (ground)</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">red pepper flakes</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cloves (ground)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div></section><section class="navigation"><a href="/">« Back</a></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>Kofta Kebabs</h1><div class="timing">prep 20 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion (yellow)</div></li></ul></div><div class="detail">Roughly chop the onion into eights and purée in a blender.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">lamb (ground)</div></li><li><div class="amount">4 stems</div><div class="item">parsley (minced)</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">5 leaves</div><div class="item">mint (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">white pepper (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">cumin (ground)</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">red pepper flakes</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cloves (ground)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Pommes Purée</h1><div class="timing">prep 25 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 6</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">yukon potatoes</div></li></ul></div><div class="detail">Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1⅓ cups</div><div class="item">whole milk (+ a little extra)</div></li><li><div class="amount">20 tbsp</div><div class="item">butter</div></li><li><div class="amount">2 tsp</div><div class="item">salt</div></li></ul></div><div class="detail">In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Re-combine thoroughly, adding just enough milk to make them <i>almost</i> pourable (like a thick pudding), and bring back to temperature.</div></div></section><section class="credits">Joël Robuchon, <a href="http://www.foodandwine.com/recipes/pommes-puree">http://www.foodandwine.com/recipes/pommes-puree</a></section><section class="navigation"><a href="/">« Back</a></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>Pommes Purée</h1><div class="timing">prep 25 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 6</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">yukon potatoes</div></li></ul></div><div class="detail">Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1⅓ cups</div><div class="item">whole milk (+ a little extra)</div></li><li><div class="amount">20 tbsp</div><div class="item">butter</div></li><li><div class="amount">2 tsp</div><div class="item">salt</div></li></ul></div><div class="detail">In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Re-combine thoroughly, adding just enough milk to make them <i>almost</i> pourable (like a thick pudding), and bring back to temperature.</div></div></section><section class="credits">Joël Robuchon, <a href="http://www.foodandwine.com/recipes/pommes-puree">http://www.foodandwine.com/recipes/pommes-puree</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Sauteed Mushrooms</h1><div class="timing">prep 10 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">3 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 lb</div><div class="item">button mushrooms (sliced)</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 clove</div><div class="item">garlic</div></li><li><div class="amount">1 tbsp</div><div class="item">tamair (or soy sauce)</div></li><li><div class="amount">¼ tsp</div><div class="item">garlic salt</div></li><li><div class="amount"> ~</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).</div></div></section><section class="credits">IrishMountainGirl, AllRecipes.com, <a href="http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms">http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms</a></section><section class="navigation"><a href="/">« Back</a></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>Sauteed Mushrooms</h1><div class="timing">prep 10 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">3 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 lb</div><div class="item">button mushrooms (sliced)</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 clove</div><div class="item">garlic</div></li><li><div class="amount">1 tbsp</div><div class="item">tamair (or soy sauce)</div></li><li><div class="amount">¼ tsp</div><div class="item">garlic salt</div></li><li><div class="amount"> ~</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).</div></div></section><section class="credits">IrishMountainGirl, AllRecipes.com, <a href="http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms">http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Scrambled Eggs</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">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...</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">9 </div><div class="item">eggs (large)</div></li><li><div class="amount">2 tbsp</div><div class="item">half-n-half</div></li></ul></div><div class="detail">Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li><li><div class="amount"> ~</div><div class="item">celery salt</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">Larry Miner, David Miner, and Andrew Miner</section><section class="navigation"><a href="/">« Back</a></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>Scrambled Eggs</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">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...</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">9 </div><div class="item">eggs (large)</div></li><li><div class="amount">2 tbsp</div><div class="item">half-n-half</div></li></ul></div><div class="detail">Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li><li><div class="amount"> ~</div><div class="item">celery salt</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">Larry Miner, David Miner, and Andrew Miner</section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Spicy Lamb Soup</h1><div class="timing">prep 20 min, cook 90 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lamb (in bite-sized pieces)</div></li><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">Add the onion and garlic and cook until just starting to brown.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">5 cups</div><div class="item">water</div></li><li><div class="amount">14 oz</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">2 tbsp</div><div class="item">harissa</div></li><li><div class="amount">1 </div><div class="item">bay leaf</div></li><li><div class="amount">½ tsp</div><div class="item">thyme</div></li><li><div class="amount">½ tsp</div><div class="item">oregano</div></li><li><div class="amount">⅛ tsp</div><div class="item">cinnamon</div></li><li><div class="amount">¼ tsp</div><div class="item">cumin</div></li><li><div class="amount">¼ tsp</div><div class="item">tumeric</div></li></ul></div><div class="detail">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)</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">14 oz</div><div class="item">garbanzo beans (cooked)</div></li><li><div class="amount">1 </div><div class="item">carrot (diced)</div></li><li><div class="amount">1 </div><div class="item">potato (diced)</div></li><li><div class="amount">1 </div><div class="item">zucchini (diced)</div></li><li><div class="amount">3½ oz</div><div class="item">peas (frozen)</div></li></ul></div><div class="detail">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)</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">4 leaves</div><div class="item">mint</div></li></ul></div><div class="detail">Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.</div></div></section><section class="navigation"><a href="/">« Back</a></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>Spicy Lamb Soup</h1><div class="timing">prep 20 min, cook 90 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lamb (in bite-sized pieces)</div></li><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">Add the onion and garlic and cook until just starting to brown.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">5 cups</div><div class="item">water</div></li><li><div class="amount">14 oz</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">2 tbsp</div><div class="item">harissa</div></li><li><div class="amount">1 </div><div class="item">bay leaf</div></li><li><div class="amount">½ tsp</div><div class="item">thyme</div></li><li><div class="amount">½ tsp</div><div class="item">oregano</div></li><li><div class="amount">⅛ tsp</div><div class="item">cinnamon</div></li><li><div class="amount">¼ tsp</div><div class="item">cumin</div></li><li><div class="amount">¼ tsp</div><div class="item">tumeric</div></li></ul></div><div class="detail">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)</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">14 oz</div><div class="item">garbanzo beans (cooked)</div></li><li><div class="amount">1 </div><div class="item">carrot (diced)</div></li><li><div class="amount">1 </div><div class="item">potato (diced)</div></li><li><div class="amount">1 </div><div class="item">zucchini (diced)</div></li><li><div class="amount">3½ oz</div><div class="item">peas (frozen)</div></li></ul></div><div class="detail">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)</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">4 leaves</div><div class="item">mint</div></li></ul></div><div class="detail">Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Stuffed Green Peppers</h1><div class="timing">prep 30 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 6</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">green bell peppers</div></li><li><div class="amount"> ~</div><div class="item">salt</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lean ground beef</div></li><li><div class="amount">⅓ cup</div><div class="item">onion (diced)</div></li><li><div class="amount">1 can (14oz)</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">½ cup</div><div class="item">rice (uncooked)</div></li><li><div class="amount">½ cup</div><div class="item">water</div></li><li><div class="amount">1 tsp</div><div class="item">Worcestershire sauce</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">chedder cheese (shredded)</div></li><li><div class="amount">2 cans (12 oz)</div><div class="item">tomato soup</div></li></ul></div><div class="detail">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).</div></div></section><section class="credits">Suzanne M. Munson, <a href="http://allrecipes.com/recipe/17991/stuffed-green-peppers-i">http://allrecipes.com/recipe/17991/stuffed-green-peppers-i</a></section><section class="navigation"><a href="/">« Back</a></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>Stuffed Green Peppers</h1><div class="timing">prep 30 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 6</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">green bell peppers</div></li><li><div class="amount"> ~</div><div class="item">salt</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lean ground beef</div></li><li><div class="amount">⅓ cup</div><div class="item">onion (diced)</div></li><li><div class="amount">1 can (14oz)</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">½ cup</div><div class="item">rice (uncooked)</div></li><li><div class="amount">½ cup</div><div class="item">water</div></li><li><div class="amount">1 tsp</div><div class="item">Worcestershire sauce</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">chedder cheese (shredded)</div></li><li><div class="amount">2 cans (12 oz)</div><div class="item">tomato soup</div></li></ul></div><div class="detail">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).</div></div></section><section class="credits">Suzanne M. Munson, <a href="http://allrecipes.com/recipe/17991/stuffed-green-peppers-i">http://allrecipes.com/recipe/17991/stuffed-green-peppers-i</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -1 +1 @@
|
|||||||
<!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>Tzatziki</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">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</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">cucumber</div></li></ul></div><div class="detail">Peel the cucumber and remove all the seeds. Dice into ¼” cubes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">greek yogurt</div></li><li><div class="amount">2 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">dill (chopped)</div></li><li><div class="amount">1 tbsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 tsp</div><div class="item">lemon zest</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.</div></div></section><section class="navigation"><a href="/">« Back</a></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>Tzatziki</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">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</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">cucumber</div></li></ul></div><div class="detail">Peel the cucumber and remove all the seeds. Dice into ¼” cubes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">greek yogurt</div></li><li><div class="amount">2 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">dill (chopped)</div></li><li><div class="amount">1 tbsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 tsp</div><div class="item">lemon zest</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||||
@@ -54,4 +54,4 @@ html
|
|||||||
a(href=credit.url) #{credit.url}
|
a(href=credit.url) #{credit.url}
|
||||||
|
|
||||||
section.navigation
|
section.navigation
|
||||||
a(href="/") « Back
|
a(href="..") « Back
|
||||||
|
|||||||
Reference in New Issue
Block a user