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.
1
1¼ cup
water (~ 115°F)
1¼ tbsp
sugar (granulated)
1¼ tsp
yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.
2
500 g
flour (all purpose)
¼ cup
water (~ 115°F)
1½ tsp
salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.
3
25 g
flour (all purpose)
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
4
1 tsp
olive oil
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).
5
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.
6
2
egg
~
coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
7
Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
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+
Bagels
prep 50 min, cook 90 min
× 8
This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.
1
1¼ cup
water (~ 115°F)
1¼ tbsp
sugar (granulated)
1¼ tsp
yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.
2
500 g
flour (all purpose)
¼ cup
water (~ 115°F)
1½ tsp
salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.
3
25 g
flour (all purpose)
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
4
1 tsp
olive oil
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).
5
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.
6
2
egg
~
coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
7
Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
« Back
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diff --git a/docs/bbq-pork-ribs/index.html b/docs/bbq-pork-ribs/index.html
index 393b2de..9f17444 100644
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@@ -1 +1 @@
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BBQ Pork Ribs
prep 20 min, cook 2—2½ hours
× 6
This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.
1
4 lbs
pork ribs
¾ cup
light brown sugar
1 tbsp
garlic powder
1 tbsp
paprika
1 tsp
hicory smoke salt
1 tsp
red pepper flakes
Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.
2
Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).
3
2 cups
BBQ sauce
Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
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+
BBQ Pork Ribs
prep 20 min, cook 2—2½ hours
× 6
This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.
1
4 lbs
pork ribs
¾ cup
light brown sugar
1 tbsp
garlic powder
1 tbsp
paprika
1 tsp
hicory smoke salt
1 tsp
red pepper flakes
Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.
2
Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).
3
2 cups
BBQ sauce
Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
« Back
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diff --git a/docs/beef-bourguignon/index.html b/docs/beef-bourguignon/index.html
index 6399d93..eae2bfc 100644
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@@ -1 +1 @@
-
Beef Bourguignon
prep 45 min,cook 3-4 hours
× 6
Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!
1
3 lbs
stew beef
6 oz
thick-cut bacon
1 tbsp
olive oil
Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.
2
1 lb
mushrooms (brown)
Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside.
3
2 tbsp
flour
½ tsp
salt
½ tsp
black pepper
Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)
4
4 sprigs
parsley
½ leaf
bay leaf
¼ tsp
thyme
Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.
5
3 cups
red wine
2½ cups
beef stock
1 tbsp
tomato paste
2 cloves
garlic (minced)
½ tsp
thyme
1
bay leaf
In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)
6
24
onions (small, white)
½ cups
beef stock
1 tbsp
butter
1 tbsp
olive oil
½ tsp
salt
½ tsp
pepper
With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.
7
1 tbsp
butter
1 tbsp
olive oil
Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
8
Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.
9
Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
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+
Beef Bourguignon
prep 45 min, cook 3-4 hours
× 6
Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!
1
3 lbs
stew beef
6 oz
thick-cut bacon
1 tbsp
olive oil
Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.
2
1 lb
mushrooms (brown)
Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside.
3
2 tbsp
flour
½ tsp
salt
½ tsp
black pepper
Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)
4
4 sprigs
parsley
½ leaf
bay leaf
¼ tsp
thyme
Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.
5
3 cups
red wine
2½ cups
beef stock
1 tbsp
tomato paste
2 cloves
garlic (minced)
½ tsp
thyme
1
bay leaf
In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)
6
24
onions (small, white)
½ cups
beef stock
1 tbsp
butter
1 tbsp
olive oil
½ tsp
salt
½ tsp
pepper
With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.
7
1 tbsp
butter
1 tbsp
olive oil
Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
8
Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.
9
Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
« Back
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diff --git a/docs/beef-stroganoff/index.html b/docs/beef-stroganoff/index.html
index b3c5228..0788bdb 100644
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@@ -1 +1 @@
-
Beef Stroganoff
prep 20 min, cook 60 min
× 4
The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.
1
2 lb
beef (stew meat)
½ cup
red wine
1 tsp
salt
½ tsp
black pepper
Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.
2
2 tbsp
butter
1
yellow onion
3 cloves
garlic
Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.
3
2 tbsp
olive oil
Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.
4
2 tbsp
butter
1 cup
mushrooms (sliced)
Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.
5
¼ cup
butter
¼ cup
gluten-free flour (or all-purpose)
1⅓ cups
beef broth
1 tbsp
Worcestershire sauce
1 tsp
yellow mustard
2 tsp
red pepper flakes
In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.
6
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.
7
⅓ cup
sour cream
3 oz
cream cheese
Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
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.
1
2 lb
beef (stew meat)
½ cup
red wine
1 tsp
salt
½ tsp
black pepper
Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.
2
2 tbsp
butter
1
yellow onion
3 cloves
garlic
Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.
3
2 tbsp
olive oil
Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.
4
2 tbsp
butter
1 cup
mushrooms (sliced)
Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.
5
¼ cup
butter
¼ cup
gluten-free flour (or all-purpose)
1⅓ cups
beef broth
1 tbsp
Worcestershire sauce
1 tsp
yellow mustard
2 tsp
red pepper flakes
In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.
6
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.
7
⅓ cup
sour cream
3 oz
cream cheese
Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
SANFRANCOOK, AllRecipes.com, http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff« Back
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diff --git a/docs/bok-choy-with-garlic/index.html b/docs/bok-choy-with-garlic/index.html
index 33a2726..33a1651 100644
--- a/docs/bok-choy-with-garlic/index.html
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@@ -1 +1 @@
-
Bok Choy with Garlic
prep 20 min
× 3
This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.
1
2 tbsp
butter
¼ cup
garlic (minced)
Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).
2
3 cups
chicken broth
6 heads
baby bok choy
~
salt & pepper
Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).
\ No newline at end of file
+
Bok Choy with Garlic
prep 20 min
× 3
This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.
1
2 tbsp
butter
¼ cup
garlic (minced)
Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).
2
3 cups
chicken broth
6 heads
baby bok choy
~
salt & pepper
Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).
« Back
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diff --git a/docs/bourbon-glazed-carrots/index.html b/docs/bourbon-glazed-carrots/index.html
index 9bdf0bf..74b369f 100644
--- a/docs/bourbon-glazed-carrots/index.html
+++ b/docs/bourbon-glazed-carrots/index.html
@@ -1 +1 @@
-
Bourbon Glazed Carrots
prep 10 min, cook 20 min
× 4
These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!
1
2 lbs
carrots
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.
2
¼ cup
butter
¼ cup
brown sugar
2 tbsp
bourbon
When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.
These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!
1
2 lbs
carrots
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.
2
¼ cup
butter
¼ cup
brown sugar
2 tbsp
bourbon
When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.
Flipper, http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/« Back
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diff --git a/docs/caesar-salad/index.html b/docs/caesar-salad/index.html
index 9f93dca..afaad02 100644
--- a/docs/caesar-salad/index.html
+++ b/docs/caesar-salad/index.html
@@ -1,2 +1,2 @@
-
Caesar Salad
6 tbsp
olive oil
1
egg
1 tsp
anchovy paste
5 tsp
garlic (minced)
2 tsp
lemon juice
2 heads
romaine lettuce
⅓ cup
parmesan cheese
1
Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
+
Caesar Salad
6 tbsp
olive oil
1
egg
1 tsp
anchovy paste
5 tsp
garlic (minced)
2 tsp
lemon juice
2 heads
romaine lettuce
⅓ cup
parmesan cheese
1
Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
smooth and evenly mixed.
3 min
2
Place the dressing the refrigerator to chill.
30 min
3
Roll the bowl around on its sides to spread the dressing evenly across the inner surface.
1 min
4
Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.
3 min
5
Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.
1 min
6
Sprinkle the cheese over the salad.
1 min
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diff --git a/docs/caldo-verde/index.html b/docs/caldo-verde/index.html
index 3880595..993f765 100644
--- a/docs/caldo-verde/index.html
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@@ -1,2 +1,2 @@
-
Caldo Verde
½ cup
olive oil
24 oz
spanish chorizo sausage
2
onions (chopped fine)
8 cloves
garlic
½ tsp
red pepper flakes
4 lbs
potatoes (yukon gold)
8 cups
chicken broth
8 cups
water
2 lbs
collard greens
4 tsp
white wine vinegar
salt & pepper
1
Heat 1 tsp olive oil in a large stock pot over medium-high heat.
2 min
2
Add chorizo and cook until lightly browned.
5 min
3
Transfer the chorizo to a bowl and set aside.
1 min
4
Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
+
Caldo Verde
½ cup
olive oil
24 oz
spanish chorizo sausage
2
onions (chopped fine)
8 cloves
garlic
½ tsp
red pepper flakes
4 lbs
potatoes (yukon gold)
8 cups
chicken broth
8 cups
water
2 lbs
collard greens
4 tsp
white wine vinegar
salt & pepper
1
Heat 1 tsp olive oil in a large stock pot over medium-high heat.
2 min
2
Add chorizo and cook until lightly browned.
5 min
3
Transfer the chorizo to a bowl and set aside.
1 min
4
Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
Cook until onion is translucent.
5 min
5
Add potatoes, broth, water and bring to a boil.
10 min
6
Reduce heat and simmer until potatoes and just tender.
8-10 min
7
Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.
5 min
8
Add collard greens and simmer.
10 min
9
Stir in chorizo an dsimmer until greens are soft.
8-10 min
9
Add remaining oil to the blender and purée
1 min
10
Turn off the heat and add both the purée and vinegar.
1 min
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diff --git a/docs/challah/index.html b/docs/challah/index.html
index 9caa21a..9722aa8 100644
--- a/docs/challah/index.html
+++ b/docs/challah/index.html
@@ -1 +1 @@
-
Challah
prep 35 min, cook 3 hours
× 16
Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.
1
1½ packets
active dry yeast
1 tbsp
sugar
1⅓ cups
water (115°F)
In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.
2
½ cup
olive oil
5
eggs
½ cup
sugar
1 tbsp
salt
Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.
3
8 cups
all-purpose flour
Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.
4
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.
5
Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.
6
1
egg
1 tsp
milk (whole)
1 tbsp
caraway seeds
Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
\ No newline at end of file
+
Challah
prep 35 min, cook 3 hours
× 16
Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.
1
1½ packets
active dry yeast
1 tbsp
sugar
1⅓ cups
water (115°F)
In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.
2
½ cup
olive oil
5
eggs
½ cup
sugar
1 tbsp
salt
Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.
3
8 cups
all-purpose flour
Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.
4
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.
5
Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.
6
1
egg
1 tsp
milk (whole)
1 tbsp
caraway seeds
Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
« Back
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diff --git a/docs/chicken-breasts-with-caper-cream-sauce/index.html b/docs/chicken-breasts-with-caper-cream-sauce/index.html
index f742bcd..c8e5edc 100644
--- a/docs/chicken-breasts-with-caper-cream-sauce/index.html
+++ b/docs/chicken-breasts-with-caper-cream-sauce/index.html
@@ -1,3 +1,3 @@
-
Chicken Breasts with Caper Cream Sauce
4
chicken breasts (boneless, skinless)
1 tsp
lemon pepper
1 tsp
salt
1 tsp
dill weed
1 tsp
garlic powder
3 tbsp
butter
½ cup
whipping cream
2 tbsp
capers
1
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
1 min
2
Melt the butter in a large skillet over medium heat.
1 min
3
Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
+
Chicken Breasts with Caper Cream Sauce
4
chicken breasts (boneless, skinless)
1 tsp
lemon pepper
1 tsp
salt
1 tsp
dill weed
1 tsp
garlic powder
3 tbsp
butter
½ cup
whipping cream
2 tbsp
capers
1
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
1 min
2
Melt the butter in a large skillet over medium heat.
1 min
3
Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
browned evenly.
5 min
4
Reduce heat to medium and continue to cook until heated to 180°F all the way through.
5-7 min
5
Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
continuously until the sauce thickens.
3 min
6
Stir in the capers, then pour sauce over the chicken and serve.
1 min
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diff --git a/docs/chicken-cordon-bleu/index.html b/docs/chicken-cordon-bleu/index.html
index b308041..4e2a464 100644
--- a/docs/chicken-cordon-bleu/index.html
+++ b/docs/chicken-cordon-bleu/index.html
@@ -1,4 +1,4 @@
-
Chicken Cordon Bleu
8
chicken breasts (skinless, boneless)
8 sliced
ham
8 pieces
swiss cheese (¼×¼×2" lardons)
¼ cup
butter (melted)
½ cup
cornflakes (crushed)
10 oz
cream of chicken soup
1 tsp
lemon juice
½ cup
sour cream
salt & pepper
1 tsp
thyme
1
Preheat the oven to 400°F.
10 min
2
Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
+
Chicken Cordon Bleu
8
chicken breasts (skinless, boneless)
8 sliced
ham
8 pieces
swiss cheese (¼×¼×2" lardons)
¼ cup
butter (melted)
½ cup
cornflakes (crushed)
10 oz
cream of chicken soup
1 tsp
lemon juice
½ cup
sour cream
salt & pepper
1 tsp
thyme
1
Preheat the oven to 400°F.
10 min
2
Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
pepper. Roll up each slice and put aside.
15 min
2
Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
toothpicks.
15 min
3
Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
diff --git a/docs/chicken-pot-pie/index.html b/docs/chicken-pot-pie/index.html
index 00f095b..a019865 100644
--- a/docs/chicken-pot-pie/index.html
+++ b/docs/chicken-pot-pie/index.html
@@ -1 +1 @@
-
Chicken Pot Pie
4 tbsp
butter
1
onion (chopped fine)
2
carrots (sliced thin)
1
celery stalk (diced)
1 tsp
tomato paste
1 tsp
thyme (fresh, diced)
⅓ cup
flour
2 cup
chicken broth
1½ lbs
chicken thighs (skinless, diced)
½ cup
peas (frozen)
¼ cup
heavy cream
3 tbsp
parsley (fresh, minced)
1 tbsp
sherry (dry)
1
Melt the butter in a large cast-iron pan.
2 min
2
Add onions, carrots, celery, salt, and pepper; cook until soft.
8 min
3
Stir in the tomato paste and thyme; cook until browned.
2 min
4
Stir in the flour and cook until golden.
1 min
5
Slowly whisk in the chicken broth until smooth.
2 min
6
Add the chicken and cover; simmer until the chicken is cooked all the way through.
10 min
7
Stir in the peas, heavy cream, and sherry.
1 min
8
(optional) Serve by pouring over biscuits or in a pie crust.
\ No newline at end of file
+
Chicken Pot Pie
4 tbsp
butter
1
onion (chopped fine)
2
carrots (sliced thin)
1
celery stalk (diced)
1 tsp
tomato paste
1 tsp
thyme (fresh, diced)
⅓ cup
flour
2 cup
chicken broth
1½ lbs
chicken thighs (skinless, diced)
½ cup
peas (frozen)
¼ cup
heavy cream
3 tbsp
parsley (fresh, minced)
1 tbsp
sherry (dry)
1
Melt the butter in a large cast-iron pan.
2 min
2
Add onions, carrots, celery, salt, and pepper; cook until soft.
8 min
3
Stir in the tomato paste and thyme; cook until browned.
2 min
4
Stir in the flour and cook until golden.
1 min
5
Slowly whisk in the chicken broth until smooth.
2 min
6
Add the chicken and cover; simmer until the chicken is cooked all the way through.
10 min
7
Stir in the peas, heavy cream, and sherry.
1 min
8
(optional) Serve by pouring over biscuits or in a pie crust.
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diff --git a/docs/chili/index.html b/docs/chili/index.html
index 66ac2f4..41505d9 100644
--- a/docs/chili/index.html
+++ b/docs/chili/index.html
@@ -1 +1 @@
-
Chili
prep 30 min,cook 3–4 hours
× 8
This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.
1
2 slice
bacon
Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)
2
2 lb
ground beef
1 lb
italian sausage
Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)
3
3 (15 oz) can
chili beans (drained)
1 (15 oz) can
kidney beans (drained)
2 (28 oz) can
diced tomatoes
1 (6 oz) can
tomato paste
1
yellow onion (diced)
3 stalks
celery (diced)
1
green pepper (diced)
1
red pepper (diced)
4 cups
beef stock
¼ cup
chili powder
1 tbsp
Worcestershire sauce
1 tbsp
garlic (minced)
1 tbsp
dried oregano
2 tsp
ground cumin
2 tsp
Tabasco sauce
1½ tsp
cayenne pepper
1 tsp
dried basil
1 tsp
salt
1 tsp
black pepper
1 tsp
paprika
1 tsp
white sugar
Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.
4
8 oz
cheddar cheese
~
corn tortilla chips
Adjust seasonings to taste, and serve with shredded cheese and chips.
This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.
1
2 slice
bacon
Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)
2
2 lb
ground beef
1 lb
italian sausage
Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)
3
3 (15 oz) can
chili beans (drained)
1 (15 oz) can
kidney beans (drained)
2 (28 oz) can
diced tomatoes
1 (6 oz) can
tomato paste
1
yellow onion (diced)
3 stalks
celery (diced)
1
green pepper (diced)
1
red pepper (diced)
4 cups
beef stock
¼ cup
chili powder
1 tbsp
Worcestershire sauce
1 tbsp
garlic (minced)
1 tbsp
dried oregano
2 tsp
ground cumin
2 tsp
Tabasco sauce
1½ tsp
cayenne pepper
1 tsp
dried basil
1 tsp
salt
1 tsp
black pepper
1 tsp
paprika
1 tsp
white sugar
Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.
4
8 oz
cheddar cheese
~
corn tortilla chips
Adjust seasonings to taste, and serve with shredded cheese and chips.
MIGHTYPURDUE22, http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/« Back
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diff --git a/docs/chole/index.html b/docs/chole/index.html
index 1cf2990..1dd6379 100644
--- a/docs/chole/index.html
+++ b/docs/chole/index.html
@@ -1,2 +1,2 @@
-
Chole
2 tbsp
cilantro (chopped)
16 oz can
garbanzo beans (rinsed, drained)
1 tsp
garlic (minced)
1 cup
onions (chopped)
½ cup
tomatoes (chopped)
1 tbsp
olive oil
1½ cups
water
½ tsp
chili powder
1½ tsp
coriander powder
½ tsp
cumin powder
¾ tsp
garam masala
1 tsp
salt
½ tsp
turmeric
1
Sauté onions in oil in a skillet over medium-low heat until soft and translucent.
5 min
2
Stir in garlic and continue to cook.
2 min
3
Add tomatoes, cover, and continue to cook.
5 min
4
Stir in dry dry spices and continue to cook.
1 min
5
Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.
3-5 min
6
Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.
5 min
7
Add cilantro, mixing well along with additional water to create the desired thickness of the
+
Chole
2 tbsp
cilantro (chopped)
16 oz can
garbanzo beans (rinsed, drained)
1 tsp
garlic (minced)
1 cup
onions (chopped)
½ cup
tomatoes (chopped)
1 tbsp
olive oil
1½ cups
water
½ tsp
chili powder
1½ tsp
coriander powder
½ tsp
cumin powder
¾ tsp
garam masala
1 tsp
salt
½ tsp
turmeric
1
Sauté onions in oil in a skillet over medium-low heat until soft and translucent.
5 min
2
Stir in garlic and continue to cook.
2 min
3
Add tomatoes, cover, and continue to cook.
5 min
4
Stir in dry dry spices and continue to cook.
1 min
5
Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.
3-5 min
6
Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.
5 min
7
Add cilantro, mixing well along with additional water to create the desired thickness of the
sauce.
2 min
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diff --git a/docs/clam-chowder/index.html b/docs/clam-chowder/index.html
index 8c87131..84a78cd 100644
--- a/docs/clam-chowder/index.html
+++ b/docs/clam-chowder/index.html
@@ -1,2 +1,2 @@
-
Clam Chowder
3 6½ oz cans
minced clams
1 cup
onion (chopped)
1 cup
celery (diced)
1 cups
potatoes (cubed)
1 cup
carrots (diced)
¾ cup
butter
¾ cup
all-purpose flour
1 qt
half-n-half
2 tbsp
red wine vinegar
1½ tsp
salt
1 tsp
black pepper
1
Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
+
Clam Chowder
3 6½ oz cans
minced clams
1 cup
onion (chopped)
1 cup
celery (diced)
1 cups
potatoes (cubed)
1 cup
carrots (diced)
¾ cup
butter
¾ cup
all-purpose flour
1 qt
half-n-half
2 tbsp
red wine vinegar
1½ tsp
salt
1 tsp
black pepper
1
Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
water to cover, and cook over medium heat until tender.
20 min
2
Melt the butter in a large, heavy saucepan over medium heat.
2 min
3
Whisk in the flour until smooth. Whisk in cream until smooth.
2 min
4
Add vegetables and heat, but do not boil.
10 min
5
Remove heat and stir in clams, vinegar, salt and pepper.
1 min
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diff --git a/docs/cream-of-spinach-soup/index.html b/docs/cream-of-spinach-soup/index.html
index 7505a3b..10e114f 100644
--- a/docs/cream-of-spinach-soup/index.html
+++ b/docs/cream-of-spinach-soup/index.html
@@ -1 +1 @@
-
Cream of Spinach Soup
1½ cups
water
3 tsp
chicken bouillon
10 oz
spinach (frozen)
3 tbsp
butter (unsalted)
¼ cup
flour
2 cups
whole milk
1 cup
heavy cream
1
onion (small, yellow)
¼ cup
parmesan cheese (shredded)
1 tsp
salt
1 tsp
black pepper
3 cloves
garlic (diced)
1
Cook water, bouillon, and spinach in a large saucepan until spinach is tender.
5 min
2
Melt butter in a large stock pot.
1 min
3
Cook onion and garlic until golden and translucent.
3 min
4
Stir in flour slowly, mixing throughly and cook until golden.
2 min
5
Gradually whisk in milk and cream and cook until thickened.
5 min
6
Add spinach to the stock pot and heat gently until consistently heated throughout.
5 min
\ No newline at end of file
+
Cream of Spinach Soup
1½ cups
water
3 tsp
chicken bouillon
10 oz
spinach (frozen)
3 tbsp
butter (unsalted)
¼ cup
flour
2 cups
whole milk
1 cup
heavy cream
1
onion (small, yellow)
¼ cup
parmesan cheese (shredded)
1 tsp
salt
1 tsp
black pepper
3 cloves
garlic (diced)
1
Cook water, bouillon, and spinach in a large saucepan until spinach is tender.
5 min
2
Melt butter in a large stock pot.
1 min
3
Cook onion and garlic until golden and translucent.
3 min
4
Stir in flour slowly, mixing throughly and cook until golden.
2 min
5
Gradually whisk in milk and cream and cook until thickened.
5 min
6
Add spinach to the stock pot and heat gently until consistently heated throughout.
5 min
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diff --git a/docs/creamed-spinach/index.html b/docs/creamed-spinach/index.html
index 089b431..bda0d49 100644
--- a/docs/creamed-spinach/index.html
+++ b/docs/creamed-spinach/index.html
@@ -1 +1 @@
-
Creamed Spinach
prep 5 min, cook 15 min
× 5
Both tasty and simple to make, this recipe is a great way to add a little green to any meal.
1
40 oz
frozen spinach
In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.
2
1½ cups
whole milk
3 tbsp
butter
3 tbsp
flour
3 cloves
garlic (minced)
Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.
3
½ cup
parmesean cheese (grated)
1 tsp
nutmeg
1 tsp
salt
1 tsp
black pepper
Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.
\ No newline at end of file
+
Creamed Spinach
prep 5 min, cook 15 min
× 5
Both tasty and simple to make, this recipe is a great way to add a little green to any meal.
1
40 oz
frozen spinach
In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.
2
1½ cups
whole milk
3 tbsp
butter
3 tbsp
flour
3 cloves
garlic (minced)
Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.
3
½ cup
parmesean cheese (grated)
1 tsp
nutmeg
1 tsp
salt
1 tsp
black pepper
Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.
« Back
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diff --git a/docs/cucumber-salad/index.html b/docs/cucumber-salad/index.html
index e7a0e37..c9ffeb1 100644
--- a/docs/cucumber-salad/index.html
+++ b/docs/cucumber-salad/index.html
@@ -1 +1 @@
-
Cucumber Salad
3 cups
cucumbers (thinly sliced)
1½ cups
cherry tomatoes
8 oz
mozzarella (cubed)
½ cup
basil (shredded)
3 tbsp
olive oil
3 tbsp
pickled red onion fluid
1 cup
pickled red onions
salt & pepper
Pickled Red Onions
½ cup
white vinegar
½ cup
water
2 tbsp
sugar
2 cups
red onion (thinly sliced)
1
Combine vinegar, water, and sugar in a small saucepan and bring to a boil.
5 min
2
Add onions and simmer until soft.
5 min
3
Place the onions in the refrigerator while you gather the rest of the salad ingredients.
5 min
4
Combine ingredients & toss
2 min
\ No newline at end of file
+
Cucumber Salad
3 cups
cucumbers (thinly sliced)
1½ cups
cherry tomatoes
8 oz
mozzarella (cubed)
½ cup
basil (shredded)
3 tbsp
olive oil
3 tbsp
pickled red onion fluid
1 cup
pickled red onions
salt & pepper
Pickled Red Onions
½ cup
white vinegar
½ cup
water
2 tbsp
sugar
2 cups
red onion (thinly sliced)
1
Combine vinegar, water, and sugar in a small saucepan and bring to a boil.
5 min
2
Add onions and simmer until soft.
5 min
3
Place the onions in the refrigerator while you gather the rest of the salad ingredients.
5 min
4
Combine ingredients & toss
2 min
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diff --git a/docs/curry-butternut-squash-and-apple-soup/index.html b/docs/curry-butternut-squash-and-apple-soup/index.html
index 718dc4c..db849d1 100644
--- a/docs/curry-butternut-squash-and-apple-soup/index.html
+++ b/docs/curry-butternut-squash-and-apple-soup/index.html
@@ -1 +1 @@
-
Curry Butternut Squash & Apple Soup
2 tbsp
extra-virgin olive oil
1
carrot
1
onion (diced)
1
apple (cored, peeled, and chopped)
4 cups
butternut squash (peeled and chopped)
1 tsp
cinnamon
1½ tsp
yellow curry powder
½ tsp
salt
½ tsp
black pepper
4 cups
chicken broth
½ cup
cream or half'n'half
1
Heat oil in a large soup pot.
2 min
2
Add carrot and onion; heat until carrots have begun to soften and onion is translucent
10 min
3
Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.
1 min
4
Bring to a boil, reduce heat, and simmer until squash is tender.
30 min
5
Use an immersion blender to purée the soup (or work through a blender in batches)
2 min
6
Add cream and blend into the soup.
1 min
\ No newline at end of file
+
Curry Butternut Squash & Apple Soup
2 tbsp
extra-virgin olive oil
1
carrot
1
onion (diced)
1
apple (cored, peeled, and chopped)
4 cups
butternut squash (peeled and chopped)
1 tsp
cinnamon
1½ tsp
yellow curry powder
½ tsp
salt
½ tsp
black pepper
4 cups
chicken broth
½ cup
cream or half'n'half
1
Heat oil in a large soup pot.
2 min
2
Add carrot and onion; heat until carrots have begun to soften and onion is translucent
10 min
3
Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.
1 min
4
Bring to a boil, reduce heat, and simmer until squash is tender.
30 min
5
Use an immersion blender to purée the soup (or work through a blender in batches)
2 min
6
Add cream and blend into the soup.
1 min
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diff --git a/docs/egg-and-onion-pie/index.html b/docs/egg-and-onion-pie/index.html
index 5f9b9dc..d85023f 100644
--- a/docs/egg-and-onion-pie/index.html
+++ b/docs/egg-and-onion-pie/index.html
@@ -1 +1 @@
-
Egg & Onion Pie
prep 20 min,cook 40 min
× 4
Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.
1
2 tbsp
butter (unsalted)
2
yellow onions
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)
2
2
eggs
2
egg yolks
1 cup
milk (whole)
½ cup
cream
1 tbsp
chives
1 tbsp
parsley
~
salt and pepper
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.
Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
\ No newline at end of file
+
Egg & Onion Pie
prep 20 min, cook 40 min
× 4
Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.
1
2 tbsp
butter (unsalted)
2
yellow onions
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)
2
2
eggs
2
egg yolks
1 cup
milk (whole)
½ cup
cream
1 tbsp
chives
1 tbsp
parsley
~
salt and pepper
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.
Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
« Back
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diff --git a/docs/fluffy-pancakes/index.html b/docs/fluffy-pancakes/index.html
index 56bb6a5..e71981b 100644
--- a/docs/fluffy-pancakes/index.html
+++ b/docs/fluffy-pancakes/index.html
@@ -1 +1 @@
-
Fluffy Pancakes
prep 10 min, cook 5 min
× 2
These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.
1
¾ cups
milk
1 tbsp
white vinegar
Combine the milk and vinegar in a medium bowl and set aside to sour.
2
1 cup
all-purpose flour
2 tbsp
white sugar
1 tsp
baking powder
½ tsp
baking soda
½ tsp
salt
Combine the dry ingredients in a medium bowl and whisk together throughly.
3
2 tbsp
butter
1
egg
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.
4
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.
\ No newline at end of file
+
Fluffy Pancakes
¾ cup
whole milk
2 tbsp
white vinegar
1 cup
all-purpose flour
2 tbsp
white sugar
1 tsp
baking powder
½ tsp
baking soda
½ tsp
salt
1
egg
2 tbsp
butter (melted)
1
Combine milk and vinegar in a medium bowl and set aside to sour.
5 min
2
Combine dry ingredients in a small bowl.
1 min
3
Whisk the egg and melted butter into the soured milk.
1 min
4
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.
3 min
5
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.
5 min
\ No newline at end of file
diff --git a/docs/garlic-broccoli/index.html b/docs/garlic-broccoli/index.html
index 8468db2..e4fc9f8 100644
--- a/docs/garlic-broccoli/index.html
+++ b/docs/garlic-broccoli/index.html
@@ -1,2 +1,2 @@
-
Garlic Broccoli
1 bunch
broccoli (cut into bite-size pieces)
4 cloves
garlic
½ cup
parmesan cheese (grated)
1 tbsp
dijon mustard
⅓ cup
olive oil
¼ cup
red wine vinegar
1½ tsp
salt
1
Place garlic on a cutting board and mash into a paste with the salt.
2 min
2
Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
+
Garlic Broccoli
1 bunch
broccoli (cut into bite-size pieces)
4 cloves
garlic
½ cup
parmesan cheese (grated)
1 tbsp
dijon mustard
⅓ cup
olive oil
¼ cup
red wine vinegar
1½ tsp
salt
1
Place garlic on a cutting board and mash into a paste with the salt.
2 min
2
Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
mix thoroughly. Cover and place in the refigerator.
3 hours
3
Sprinkle parmesan cheese over the broccoli before serving.
1 min
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diff --git a/docs/garlic-prime-rib/index.html b/docs/garlic-prime-rib/index.html
index 63944c4..d966e73 100644
--- a/docs/garlic-prime-rib/index.html
+++ b/docs/garlic-prime-rib/index.html
@@ -1,3 +1,3 @@
-
Garlic Prime Rib
5-10 lb
prime rib roast (1 rib / 2 people)
10 cloves
garlic (minced)
2 tbsp
olive oil
2 tsp
salt
2 tsp
black pepper
2 tsp
thyme
1
Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.
2 min
2
Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
+
Garlic Prime Rib
5-10 lb
prime rib roast (1 rib / 2 people)
10 cloves
garlic (minced)
2 tbsp
olive oil
2 tsp
salt
2 tsp
black pepper
2 tsp
thyme
1
Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.
2 min
2
Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
it is room temperature. Preheat the oven to 500°F.
< 1 hour
3
Add about ½" of water to the bottom of the roasting pan and place in the oven.
20 min
4
Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
130°F in the center.
45-75 min
5
Let the roast rest outside the oven before serving.
10 min
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diff --git a/docs/gluten-free-flour/index.html b/docs/gluten-free-flour/index.html
index 1533100..74d13bb 100644
--- a/docs/gluten-free-flour/index.html
+++ b/docs/gluten-free-flour/index.html
@@ -1 +1 @@
-
Gluten-Free Flour
prep 5 min, cook
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.
1
24 oz
white rice flour
7½ oz
brown rice flour
7 oz
potato starch
3 oz
tapioca starch
¾ oz
nonfat dry milk powder
Mix all the ingredients and store, refrigerated, in an airtight container.
\ No newline at end of file
+
Gluten-Free Flour
prep 5 min
This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.
1
24 oz
white rice flour
7½ oz
brown rice flour
7 oz
potato starch
3 oz
tapioca starch
¾ oz
nonfat dry milk powder
Mix all the ingredients and store, refrigerated, in an airtight container.
« Back
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diff --git a/docs/gnocchi/index.html b/docs/gnocchi/index.html
index f3a90df..8f42618 100644
--- a/docs/gnocchi/index.html
+++ b/docs/gnocchi/index.html
@@ -1 +1 @@
-
Gnocchi
2
potatoes
2 cups
all-purpose flour
1
egg
1
Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.
12 min
2
Drain the pot, cool, and mash the potatoes.
2min
3
Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.
2 min
4
On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.
5
Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to the surface.
3-5 min
\ No newline at end of file
+
Gnocchi
2
potatoes
2 cups
all-purpose flour
1
egg
1
Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.
12 min
2
Drain the pot, cool, and mash the potatoes.
2min
3
Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.
2 min
4
On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.
5
Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to the surface.
3-5 min
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diff --git a/docs/hummus/index.html b/docs/hummus/index.html
index 8ba1c42..83267e1 100644
--- a/docs/hummus/index.html
+++ b/docs/hummus/index.html
@@ -1 +1 @@
-
Hummus
2 15oz cans
garbanzo beans
3 cloves
garlic
½ cup
lemon juice
1¼ cup
olive oil
1 cup
tahini
1 tsp
salt
1
Place garlic in a food processor and chop thoroughly.
1 min
2
Add garbanzo beans and blend into a paste.
1 min
3
Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.
2 min
4
Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).
1 min
\ No newline at end of file
+
Hummus
2 15oz cans
garbanzo beans
3 cloves
garlic
½ cup
lemon juice
1¼ cup
olive oil
1 cup
tahini
1 tsp
salt
1
Place garlic in a food processor and chop thoroughly.
1 min
2
Add garbanzo beans and blend into a paste.
1 min
3
Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.
2 min
4
Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).
1 min
\ No newline at end of file
diff --git a/docs/kielbasa-and-cabbage/index.html b/docs/kielbasa-and-cabbage/index.html
index b7a7e70..117df89 100644
--- a/docs/kielbasa-and-cabbage/index.html
+++ b/docs/kielbasa-and-cabbage/index.html
@@ -1,4 +1,4 @@
-
Kielbasa and Cabbage
1 lb
kielbasa
6 slices
bacon
1
cabbage (chopped)
2 tsp
garlic (minced)
1
onion (chopped)
¼ cup
water
3 tsp
caraway seed
¼ tsp
red pepper flakes
¼ tsp
salt
2 tbsp
sugar
1
Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
+
Kielbasa and Cabbage
1 lb
kielbasa
6 slices
bacon
1
cabbage (chopped)
2 tsp
garlic (minced)
1
onion (chopped)
¼ cup
water
3 tsp
caraway seed
¼ tsp
red pepper flakes
¼ tsp
salt
2 tbsp
sugar
1
Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
drippings.
5 min
2
Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
soft and translucent.
10-15 min
3
Add kielbasa to the pan and cook until heated all the way through.
10-15 min
4
Crumble the bacon and sprinkle over the top.
1 min
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diff --git a/docs/kofta-kebabs/index.html b/docs/kofta-kebabs/index.html
index f873e59..4587bcb 100644
--- a/docs/kofta-kebabs/index.html
+++ b/docs/kofta-kebabs/index.html
@@ -1 +1 @@
-
Kofta Kebabs
prep 20 min, cook 30 min
× 3
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.
1
1
onion (yellow)
Roughly chop the onion into eights and purée in a blender.
2
2 lbs
lamb (ground)
4 stems
parsley (minced)
3 cloves
garlic (minced)
5 leaves
mint (minced)
1 tsp
white pepper (ground)
1 tsp
cumin (ground)
1 tsp
salt
1 tsp
red pepper flakes
½ tsp
coriander (ground)
¼ tsp
cloves (ground)
In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.
3
1 tbsp
olive oil
Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.
\ No newline at end of file
+
Kofta Kebabs
prep 20 min, cook 30 min
× 3
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.
1
1
onion (yellow)
Roughly chop the onion into eights and purée in a blender.
2
2 lbs
lamb (ground)
4 stems
parsley (minced)
3 cloves
garlic (minced)
5 leaves
mint (minced)
1 tsp
white pepper (ground)
1 tsp
cumin (ground)
1 tsp
salt
1 tsp
red pepper flakes
½ tsp
coriander (ground)
¼ tsp
cloves (ground)
In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.
3
1 tbsp
olive oil
Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.
« Back
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diff --git a/docs/lemon-chicken-with-mushroom-sauce/index.html b/docs/lemon-chicken-with-mushroom-sauce/index.html
index 2b282e1..83599f5 100644
--- a/docs/lemon-chicken-with-mushroom-sauce/index.html
+++ b/docs/lemon-chicken-with-mushroom-sauce/index.html
@@ -1,2 +1,2 @@
-
Lemon Chicken with Mushroom Sauce
1 tbsp
olive oil
8
chicken breasts (skinless, boneless)
1
lemon
¼ cup
butter
3 cups
mushrooms (fresh, sliced)
2 tbsp
flour
½ cup
chicken broth
1 tbsp
parsley (fresh, chopped)
1
Preheat the oven to 400°
10 min
2
Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
2 min
3
Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
+
Lemon Chicken with Mushroom Sauce
1 tbsp
olive oil
8
chicken breasts (skinless, boneless)
1
lemon
¼ cup
butter
3 cups
mushrooms (fresh, sliced)
2 tbsp
flour
½ cup
chicken broth
1 tbsp
parsley (fresh, chopped)
1
Preheat the oven to 400°
10 min
2
Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
2 min
3
Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
a slice over each breast.
5 min
4
Cook the chicken in the oven until they reach 170°.
15 min
5
While the chicken is in the oven, melt the butter in a saucepan.
2 min
6
Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.
6 min
7
Sprinkle flour over the mushrooms and stir until coated.
1 min
8
Add the chicken broth and stir to make a medium-thick sauce.
2 min
9
Add parsley just as the sauce is finally thickening.
1 min
10
Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.
2 min
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diff --git a/docs/orange-chicken/index.html b/docs/orange-chicken/index.html
index 5c78e91..afdb883 100644
--- a/docs/orange-chicken/index.html
+++ b/docs/orange-chicken/index.html
@@ -1,3 +1,3 @@
-
Orange Chicken
For the marinade
3 cups
water
2
oranges
½ cup
lemon juice
⅔ cup
rice vinegar
5 tbsp
soy sauce
2 cups
brown sugar
1 tsp
ginger root (minced)
1 tsp
garlic (minced)
4 tbsp
green onions (chopped)
½ tsp
red pepper flakes
4
chicken breasts (boneless, skinless)
For cooking
2 cups
all-purpose flour
½ tsp
sald
½ tsp
black pepper
1 cup
cooking oil
3 tbsp
cornstarch
⅓ cup
water (cold)
For the marinade
1
Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.
10 min
2
Cut the chicken into bite-sized pieces and set aside until the marinade is cool.
10-15 min
3
Place the chicken and marinade into a sealable container and refrigerate.
overnight
For cooking
1
Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry
+
Orange Chicken
For the marinade
3 cups
water
2
oranges
½ cup
lemon juice
⅔ cup
rice vinegar
5 tbsp
soy sauce
2 cups
brown sugar
1 tsp
ginger root (minced)
1 tsp
garlic (minced)
4 tbsp
green onions (chopped)
½ tsp
red pepper flakes
4
chicken breasts (boneless, skinless)
For cooking
2 cups
all-purpose flour
½ tsp
sald
½ tsp
black pepper
1 cup
cooking oil
3 tbsp
cornstarch
⅓ cup
water (cold)
For the marinade
1
Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.
10 min
2
Cut the chicken into bite-sized pieces and set aside until the marinade is cool.
10-15 min
3
Place the chicken and marinade into a sealable container and refrigerate.
overnight
For cooking
1
Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry
in each bag.
3 min
2
Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan. Heat on high until the oil is quite hot.
4 min
3
Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until crisp and lightly browned, then set aside in a container lined with paper towels.
10 min
4
Combine the cold water and cornstarch in a small container and set aside.
1 min
5
Wipe the skillet clean, and pour in half the remaining marinade. Heat on high while slowly mixing in the cornstarch mixture. Reduce the sauce, stiring constantly, until a spatula wiped
through the pan leaves a clear trail behind it.
10-15 min
6
Add the chicken to the reduced marinade and cook until heated through.
2 min
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diff --git a/docs/pizza/index.html b/docs/pizza/index.html
index 6aa7d4f..038796a 100644
--- a/docs/pizza/index.html
+++ b/docs/pizza/index.html
@@ -1,2 +1,2 @@
-
Pizza
For the dough
800 g
bread flour (King Arthur's)
500 g
water (110°F - 115°F)
3½ g
instant dry yeast
16 g
salt
8 g
sugar
3 tsp
olive oil
For each pizza (×4)
2 cups
pizza sauce (or tomato puree)
4 oz
mozzerella cheese (shredded)
Options for toppings
pepperoni
black olives
green peppers
sliced onions
ground sausage
ground beef
For the dough
1
Add yeast and sugar to the water without stirring.
5 min
2
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
3
Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.
4-5 min
4
Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.
2-3 days
For each pizza
1
Preheat the oven and pizza stone to 550°F.
1 hour
2
Open up the dough as described here, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.
5 min
3
Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The nextstep will need to be performed quickly.
1 min
4
Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over the stone and then pull out one sheet at a time leaving the dough on the stone. Working
+
Pizza
For the dough
800 g
bread flour (King Arthur's)
500 g
water (110°F - 115°F)
3½ g
instant dry yeast
16 g
salt
8 g
sugar
3 tsp
olive oil
For each pizza (×4)
2 cups
pizza sauce (or tomato puree)
4 oz
mozzerella cheese (shredded)
Options for toppings
pepperoni
black olives
green peppers
sliced onions
ground sausage
ground beef
For the dough
1
Add yeast and sugar to the water without stirring.
5 min
2
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
3
Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.
4-5 min
4
Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.
2-3 days
For each pizza
1
Preheat the oven and pizza stone to 550°F.
1 hour
2
Open up the dough as described here, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.
5 min
3
Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The nextstep will need to be performed quickly.
1 min
4
Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over the stone and then pull out one sheet at a time leaving the dough on the stone. Working
quickly, add the sauce, cheese, and then toppings. Return the stone to the oven promptly.
2 min
5
Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.
4-6 min
\ No newline at end of file
diff --git a/docs/pommes-puree/index.html b/docs/pommes-puree/index.html
index fa890b3..073edbd 100644
--- a/docs/pommes-puree/index.html
+++ b/docs/pommes-puree/index.html
@@ -1 +1 @@
-
Pommes Purée
prep 25 min, cook 20 min
× 6
These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.
1
2 lb
yukon potatoes
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.
2
1⅓ cups
whole milk (+ a little extra)
20 tbsp
butter
2 tsp
salt
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)
3
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.
4
Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
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.
1
2 lb
yukon potatoes
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.
2
1⅓ cups
whole milk (+ a little extra)
20 tbsp
butter
2 tsp
salt
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)
3
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.
4
Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree« Back
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diff --git a/docs/ratatouille/index.html b/docs/ratatouille/index.html
index c38863f..43cb82e 100644
--- a/docs/ratatouille/index.html
+++ b/docs/ratatouille/index.html
@@ -1,2 +1,2 @@
-
Ratatouille
4
italian sausage links (mild)
2
zucchini (same size as links)
2
summer squash (same size as links)
1
red bell pepper
16 oz
tomato purée
8 oz
smoked gouda cheese
8 oz
assiago cheese
2 tsp
fennel seeds
2 tbsp
olive oil
1 tsp
paprika
1
Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).
10 min
2
Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.
10 min
3
In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.
1 min
4
Lay out the sliced items at a 45°, alternating between the three types until the entire
+
Ratatouille
4
italian sausage links (mild)
2
zucchini (same size as links)
2
summer squash (same size as links)
1
red bell pepper
16 oz
tomato purée
8 oz
smoked gouda cheese
8 oz
assiago cheese
2 tsp
fennel seeds
2 tbsp
olive oil
1 tsp
paprika
1
Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).
10 min
2
Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.
10 min
3
In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.
1 min
4
Lay out the sliced items at a 45°, alternating between the three types until the entire
bottom of the dish has been covered.
5 min
5
Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.
2 min
6
Continue to alternate layers until the dish is full, ending with a cheese layer.
10 min
7
Garnish with a dusting of paprika and thin ribbons of red bell pepper.
2 min
8
Cover with foil and bake at 400°.
30 min
\ No newline at end of file
diff --git a/docs/ricotta-meatballs/index.html b/docs/ricotta-meatballs/index.html
index 4296e5f..b24efc4 100644
--- a/docs/ricotta-meatballs/index.html
+++ b/docs/ricotta-meatballs/index.html
@@ -1,2 +1,2 @@
-
Ricotta Meatballs
½
onion
4 tbsp
olive oil
3 cloves
garlic
1 cup
whole milk ricotta cheese
¼ cup
italian parsley (packed)
1
egg
1½ tsp
kosher salt
½ tsp
black pepper
1 pinch
cayenne pepper
⅓ cup
bread crumbs (or gluten-free oatmeal)
1 large jar
marinara sauce
1 cup
water
1
Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.
5 min
2
Stir in garlic and continue to saute.
2 min
3
Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, saltblack pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and
+
Ricotta Meatballs
½
onion
4 tbsp
olive oil
3 cloves
garlic
1 cup
whole milk ricotta cheese
¼ cup
italian parsley (packed)
1
egg
1½ tsp
kosher salt
½ tsp
black pepper
1 pinch
cayenne pepper
⅓ cup
bread crumbs (or gluten-free oatmeal)
1 large jar
marinara sauce
1 cup
water
1
Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.
5 min
2
Stir in garlic and continue to saute.
2 min
3
Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, saltblack pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and
continue to mix until completely blended.
3 min
4
Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper.
10 min
5
Pre-heat the oven to 400°F. Pour the remaining oil in the skillet and lightly brown the meatballs in small batches, placing the browned meatballs in an oven-safe casserole.
10 min
6
Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until cooked through.
30 min
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diff --git a/docs/roast-leg-of-lamb-with-rosemary/index.html b/docs/roast-leg-of-lamb-with-rosemary/index.html
index 5c0db61..c830180 100644
--- a/docs/roast-leg-of-lamb-with-rosemary/index.html
+++ b/docs/roast-leg-of-lamb-with-rosemary/index.html
@@ -1,2 +1,2 @@
-
Roast Leg of Lamb with Rosemary
5 lbs
leg of lamb
2 tbsp
dijon mustard
¼ cup
honey
1 tsp
black pepper
1 tsp
coarse sea salt
3 cloves
garlic
1 tsp
lemon zest
2 tbsp
rosemary (fresh, chopped)
1
Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
+
Roast Leg of Lamb with Rosemary
5 lbs
leg of lamb
2 tbsp
dijon mustard
¼ cup
honey
1 tsp
black pepper
1 tsp
coarse sea salt
3 cloves
garlic
1 tsp
lemon zest
2 tbsp
rosemary (fresh, chopped)
1
Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
well and apply to the lamb. Leave in refrigerator to marinade.
overnight
2
Preheat over to 450°F
10 min
3
Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.
20 min
4
Reduce the heat to 400°F and cook until internal temperature reaches 140°F.
55-60 min
5
Allow the roast to rest on the counter before carving.
10 min
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diff --git a/docs/rosemary-dinner-rolls/index.html b/docs/rosemary-dinner-rolls/index.html
index e12048a..cf544f6 100644
--- a/docs/rosemary-dinner-rolls/index.html
+++ b/docs/rosemary-dinner-rolls/index.html
@@ -1,3 +1,3 @@
-
Rosemary Dinner Rolls
1 package
active dry yeast
¼ cup
warm water (110°F—115°F)
1 cup + 1 tsp
milk (whole)
4 tbsp
butter
2½ cups
all-purpose flour
1 tbsp
honey
2 tsp
rosemary (powdered)
2 tbsp
olive oil
1
egg
1 tsp
salt
1 tsp
caraway seeds
1
Pre-heat the oven to 135°F
5 min
2
Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy.
10 min
3
Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted.
3 min
4
Combine 2 cups flour, yeast mixture, milk mixture, honey, 1 tsp salt, and rosemary in a mixingbowl and mix with a mixing blade on a low setting until completely blended.
5 min
5
Replace the mixing blade with a dough hook, and continue to knead on low. Add more flour 1 tspat a time as needed until a single ball forms, and then allow kneading to continue until the
+
Rosemary Dinner Rolls
1 package
active dry yeast
¼ cup
warm water (110°F—115°F)
1 cup + 1 tsp
milk (whole)
4 tbsp
butter
2½ cups
all-purpose flour
1 tbsp
honey
2 tsp
rosemary (powdered)
2 tbsp
olive oil
1
egg
1 tsp
salt
1 tsp
caraway seeds
1
Pre-heat the oven to 135°F
5 min
2
Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy.
10 min
3
Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted.
3 min
4
Combine 2 cups flour, yeast mixture, milk mixture, honey, 1 tsp salt, and rosemary in a mixingbowl and mix with a mixing blade on a low setting until completely blended.
5 min
5
Replace the mixing blade with a dough hook, and continue to knead on low. Add more flour 1 tspat a time as needed until a single ball forms, and then allow kneading to continue until the
dough is slighly wet in appearance.
6 min
6
Turn off the oven. Lightly coat the dough ball with olive oil, place in a clean bowl, and coverwith a wet towel. Place the bowl in the oven at wait until it has doubled in size.
90 min
7
Remove the dough from the oven and pre-heat to 135°F again. Divide the dough into 16 pieces, gently form them into balls about 2" in diameter and place on a baking sheet lined with
parchment paper about 1" apart.
5 min
8
Mix the egg and the remaining milk in a small bowl. Brush the tops of each dough ball lightly with the egg mixture and cover lightly with the caraway seeds.
1 min
9
Turn off the oven and place the baking sheet inside covered with a damp paper towel until the dough balls have roughly doubled in size again.
20-30 min
10
Remove the tray and pre-heat the oven to 375°F. When up to temperature, return the baking sheet, uncovered, until the rolls are golden brown.
20 min
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diff --git a/docs/ruths-chris-chopped-salad/index.html b/docs/ruths-chris-chopped-salad/index.html
index f6be329..76b2264 100644
--- a/docs/ruths-chris-chopped-salad/index.html
+++ b/docs/ruths-chris-chopped-salad/index.html
@@ -1,3 +1,3 @@
-
Ruth's Chris Chopped Salad
For the Salad
8 cups
iceberg lettuce (sliced thin)
1 cup
spinach (sliced thin)
⅓ cup
red onion (diced)
½ cup
green olives (minced)
6 oz
white mushrooms (quartered)
4
eggs (hard boiled, sliced)
½ lb
bacon (cooked & crumbled)
1 × 14 oz can
hearts of palm (chilled)
1 cup
crumbled bleu cheese
½ cup
croutons
10
cherry tomatoes (halved)
½ cup
crispy fried onions
For the Dressing
¼ cup
basil leaves
4-5 tbsp
lemon juice
(to taste)
salt
(to taste)
garlic powder
For the Salad
1
In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
+
Ruth's Chris Chopped Salad
For the Salad
8 cups
iceberg lettuce (sliced thin)
1 cup
spinach (sliced thin)
⅓ cup
red onion (diced)
½ cup
green olives (minced)
6 oz
white mushrooms (quartered)
4
eggs (hard boiled, sliced)
½ lb
bacon (cooked & crumbled)
1 × 14 oz can
hearts of palm (chilled)
1 cup
crumbled bleu cheese
½ cup
croutons
10
cherry tomatoes (halved)
½ cup
crispy fried onions
For the Dressing
¼ cup
basil leaves
4-5 tbsp
lemon juice
(to taste)
salt
(to taste)
garlic powder
For the Salad
1
In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
olives, mushrooms, hearts of palm, eggs & bacon
2 min
2
Top with the crispy onions, crumbled bleu cheese, and croutons
1 min
3
Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
the side.
For the Dressing
1
Place all ingredients in a blender and purée on high.
1 min
2
Allow the dressing to set in the refrigerator.
overnight
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diff --git a/docs/sauteed-mushrooms/index.html b/docs/sauteed-mushrooms/index.html
index c0eac15..25b43dc 100644
--- a/docs/sauteed-mushrooms/index.html
+++ b/docs/sauteed-mushrooms/index.html
@@ -1 +1 @@
-
Sauteed Mushrooms
prep 10 min, cook 15 min
× 4
These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.
1
3 tbsp
olive oil
3 tbsp
butter
1 lb
button mushrooms (sliced)
Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).
2
1 clove
garlic
1 tbsp
tamair (or soy sauce)
¼ tsp
garlic salt
~
black pepper
Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).
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.
1
3 tbsp
olive oil
3 tbsp
butter
1 lb
button mushrooms (sliced)
Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).
2
1 clove
garlic
1 tbsp
tamair (or soy sauce)
¼ tsp
garlic salt
~
black pepper
Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).
IrishMountainGirl, AllRecipes.com, http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms« Back
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diff --git a/docs/scrambled-eggs/index.html b/docs/scrambled-eggs/index.html
index f84c673..25df940 100644
--- a/docs/scrambled-eggs/index.html
+++ b/docs/scrambled-eggs/index.html
@@ -1 +1 @@
-
Scrambled Eggs
prep 15 min
× 3
This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...
1
9
eggs (large)
2 tbsp
half-n-half
Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.
2
1 tbsp
butter
Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.
3
3 oz
cream cheese
~
celery salt
Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.
Larry Miner, David Miner, and Andrew Miner
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+
Scrambled Eggs
prep 15 min
× 3
This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...
1
9
eggs (large)
2 tbsp
half-n-half
Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.
2
1 tbsp
butter
Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.
3
3 oz
cream cheese
~
celery salt
Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.
Larry Miner, David Miner, and Andrew Miner« Back
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diff --git a/docs/shrimp-with-sweet-potatoes-and-bacon/index.html b/docs/shrimp-with-sweet-potatoes-and-bacon/index.html
index 9280366..b53947c 100644
--- a/docs/shrimp-with-sweet-potatoes-and-bacon/index.html
+++ b/docs/shrimp-with-sweet-potatoes-and-bacon/index.html
@@ -1,4 +1,4 @@
-
Shrimp with Sweet Potatoes and Bacon
2
sweet potatoes / yams
4 slices
bacon
20
shrimp (medium)
2 tbsp
butter
1 cup
greek yogurt
2 tbsp
honey or maple syrup
¼ tsp
cinnamon
salt & pepper
1
Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.
10 min
2
Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
+
Shrimp with Sweet Potatoes and Bacon
2
sweet potatoes / yams
4 slices
bacon
20
shrimp (medium)
2 tbsp
butter
1 cup
greek yogurt
2 tbsp
honey or maple syrup
¼ tsp
cinnamon
salt & pepper
1
Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.
10 min
2
Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
cinnamon.
5 min
3
Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.
10 min
4
Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.
3 min
5
Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
opaque white. DO NOT OVERCOOK!
3-4 min
6
Dice the bacon into fine bits and serve in a small dish.
2 min
7
(optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
single shrimp on top. Sprinkle generously with bacon bits.
3 min
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diff --git a/docs/sloppy-joe-sandwiches/index.html b/docs/sloppy-joe-sandwiches/index.html
index f2ee153..1441a3f 100644
--- a/docs/sloppy-joe-sandwiches/index.html
+++ b/docs/sloppy-joe-sandwiches/index.html
@@ -1 +1 @@
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Sloppy Joe Sandwiches
3 lbs
ground beef
2
onions (diced)
3 cup
ketchup
3 tbsp
brown sugar
3 tsp
worcestershice sauce
3 tsp
mustard
3 tsp
white vinegar
3 tsp
chili powder
¾ tsp
garlic powder
¾ tsp
onion powder
¾ tsp
salt
1
Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.
4 min
2
Add the ground beef and cook, stirring constantly, until brown and finely crumbled.
10 min
3
Drain and discard as much grease as possible.
2 min
4
Stir in the remaining ingredients and bring to a boil.
5 min
4
Cover with a pot lid and simmer.
45 min
5
(optional) Server on a soft bun, or just in bowls.
3 min
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+
Sloppy Joe Sandwiches
3 lbs
ground beef
2
onions (diced)
3 cup
ketchup
3 tbsp
brown sugar
3 tsp
worcestershice sauce
3 tsp
mustard
3 tsp
white vinegar
3 tsp
chili powder
¾ tsp
garlic powder
¾ tsp
onion powder
¾ tsp
salt
1
Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.
4 min
2
Add the ground beef and cook, stirring constantly, until brown and finely crumbled.
10 min
3
Drain and discard as much grease as possible.
2 min
4
Stir in the remaining ingredients and bring to a boil.
5 min
4
Cover with a pot lid and simmer.
45 min
5
(optional) Server on a soft bun, or just in bowls.
3 min
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diff --git a/docs/southern-buttermilk-biscuits/index.html b/docs/southern-buttermilk-biscuits/index.html
index 40324d8..866f79f 100644
--- a/docs/southern-buttermilk-biscuits/index.html
+++ b/docs/southern-buttermilk-biscuits/index.html
@@ -1 +1 @@
-
Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.
2 min
3
Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.
2 min (20 min)
4
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
2 min
5
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.
3 min
6
Roll or pat out into a 14×10" rectangle.
1 min
7
With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.
1 min
8
Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.
1 min
9
Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.
2 min
10
Pat the dough out into a 1" thick rectangle.
1 min
11
Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.
1 min
12
Place in the oven and bake until the tops are golden brown and firm.
Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.
2 min
3
Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.
2 min (20 min)
4
Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
2 min
5
Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.
3 min
6
Roll or pat out into a 14×10" rectangle.
1 min
7
With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.
1 min
8
Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.
1 min
9
Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.
2 min
10
Pat the dough out into a 1" thick rectangle.
1 min
11
Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.
1 min
12
Place in the oven and bake until the tops are golden brown and firm.
8-12 min
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diff --git a/docs/spicy-lamb-soup/index.html b/docs/spicy-lamb-soup/index.html
index e69de29..1648b0a 100644
--- a/docs/spicy-lamb-soup/index.html
+++ b/docs/spicy-lamb-soup/index.html
@@ -0,0 +1 @@
+
Spicy Lamb Soup
prep 20 min, cook 90 min
× 4
This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.
1
1 lb
lamb (in bite-sized pieces)
2 tbsp
olive oil
Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.
2
1
onion
3 cloves
garlic
Add the onion and garlic and cook until just starting to brown.
3
5 cups
water
14 oz
tomatoes (diced)
2 tbsp
harissa
1
bay leaf
½ tsp
thyme
½ tsp
oregano
⅛ tsp
cinnamon
¼ tsp
cumin
¼ tsp
tumeric
Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)
4
14 oz
garbanzo beans (cooked)
1
carrot (diced)
1
potato (diced)
1
zucchini (diced)
3½ oz
peas (frozen)
Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)
5
4 leaves
mint
Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
« Back
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diff --git a/docs/stuffed-green-peppers/index.html b/docs/stuffed-green-peppers/index.html
index 7005d9e..7cbf805 100644
--- a/docs/stuffed-green-peppers/index.html
+++ b/docs/stuffed-green-peppers/index.html
@@ -1 +1 @@
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Stuffed Green Peppers
prep 30 min, cook 30 min
× 6
The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.
1
6
green bell peppers
~
salt
Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).
2
1 lb
lean ground beef
⅓ cup
onion (diced)
1 can (14oz)
tomatoes (diced)
½ cup
rice (uncooked)
½ cup
water
1 tsp
Worcestershire sauce
In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).
3
1 cup
chedder cheese (shredded)
2 cans (12 oz)
tomato soup
Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
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.
1
6
green bell peppers
~
salt
Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).
2
1 lb
lean ground beef
⅓ cup
onion (diced)
1 can (14oz)
tomatoes (diced)
½ cup
rice (uncooked)
½ cup
water
1 tsp
Worcestershire sauce
In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).
3
1 cup
chedder cheese (shredded)
2 cans (12 oz)
tomato soup
Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
Preheat the oven to 350°F and line a cooking sheet with foil.
1 min
2
Wash, peel, and cut the sweet potatoes into bite-sized pieces.
10 min
3
Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.
1 min
4
Stir in the sweet potatoes and mix until covered in oil and herbs.
1 min
5
Transfer the sweet potatoes to the cooking sheet in a single layer.
3 min
6
Cook sweet potatoes in the oven until tender.
45 min
\ No newline at end of file
+
Sweet Potatoes with Honey and Rosemary
2 tbsp
olive oil
¼ cup
honey
2 tbsp
rosemary (fresh, chopped)
1 tsp
kosher salt
1 tsp
black pepper
3
sweet potatoes (large)
1
Preheat the oven to 350°F and line a cooking sheet with foil.
1 min
2
Wash, peel, and cut the sweet potatoes into bite-sized pieces.
10 min
3
Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.
1 min
4
Stir in the sweet potatoes and mix until covered in oil and herbs.
1 min
5
Transfer the sweet potatoes to the cooking sheet in a single layer.
3 min
6
Cook sweet potatoes in the oven until tender.
45 min
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diff --git a/docs/tzatziki/index.html b/docs/tzatziki/index.html
index 25fc4ca..d43a624 100644
--- a/docs/tzatziki/index.html
+++ b/docs/tzatziki/index.html
@@ -1 +1 @@
-
Tzatziki
prep 10 min, cook 20 min
× 3
Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta
1
1
cucumber
Peel the cucumber and remove all the seeds. Dice into ¼” cubes.
2
1 cup
greek yogurt
2 cloves
garlic (minced)
2 tbsp
dill (chopped)
1 tbsp
lemon juice
1 tsp
lemon zest
1 tsp
salt
½ tsp
black pepper
Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.
\ No newline at end of file
+
Tzatziki
prep 10 min, cook 20 min
× 3
Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta
1
1
cucumber
Peel the cucumber and remove all the seeds. Dice into ¼” cubes.
2
1 cup
greek yogurt
2 cloves
garlic (minced)
2 tbsp
dill (chopped)
1 tbsp
lemon juice
1 tsp
lemon zest
1 tsp
salt
½ tsp
black pepper
Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.
« Back
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diff --git a/docs/winter-lentil-soup/index.html b/docs/winter-lentil-soup/index.html
index 4918d8d..5f7f227 100644
--- a/docs/winter-lentil-soup/index.html
+++ b/docs/winter-lentil-soup/index.html
@@ -1 +1 @@
-
Winter Lentil Soup
10 cups
water
5 cups
chicken stock
4 tbsp
butter
3
celery stalks (diced)
3 cups
french lentils
1
onion (yellow)
1 bunch
swiss chard (chopped)
1
butternut squash (cubed)
3 tbsp
curry powder
2 tbsp
honey
2
bay leaves
1 sprig
fresh thyme
salt & pepper
1
Pour the water and chicken stock in to a large stock pot on medium heat.
15 min
2
Add vegetables and lentils to the stock pot and bring to a boil.
15 min
3
Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.
3 hours
4
Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.
2 min
\ No newline at end of file
+
Winter Lentil Soup
10 cups
water
5 cups
chicken stock
4 tbsp
butter
3
celery stalks (diced)
3 cups
french lentils
1
onion (yellow)
1 bunch
swiss chard (chopped)
1
butternut squash (cubed)
3 tbsp
curry powder
2 tbsp
honey
2
bay leaves
1 sprig
fresh thyme
salt & pepper
1
Pour the water and chicken stock in to a large stock pot on medium heat.
15 min
2
Add vegetables and lentils to the stock pot and bring to a boil.
15 min
3
Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.
3 hours
4
Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.
2 min
\ No newline at end of file
diff --git a/src/caesar-salad/index.pug b/src/caesar-salad/index.pug
index f174d57..e7ffd65 100644
--- a/src/caesar-salad/index.pug
+++ b/src/caesar-salad/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -62,4 +62,4 @@ html
tr
td 6
td Sprinkle the cheese over the salad.
- td 1 min
\ No newline at end of file
+ td 1 min
diff --git a/src/caldo-verde/index.pug b/src/caldo-verde/index.pug
index 6bc090d..eabacd2 100644
--- a/src/caldo-verde/index.pug
+++ b/src/caldo-verde/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -94,4 +94,4 @@ html
tr
td 10
td Turn off the heat and add both the purée and vinegar.
- td 1 min
\ No newline at end of file
+ td 1 min
diff --git a/src/chicken-breasts-with-caper-cream-sauce/index.pug b/src/chicken-breasts-with-caper-cream-sauce/index.pug
index ebd64c2..2e0cb8d 100644
--- a/src/chicken-breasts-with-caper-cream-sauce/index.pug
+++ b/src/chicken-breasts-with-caper-cream-sauce/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -67,4 +67,4 @@ html
tr
td 6
td Stir in the capers, then pour sauce over the chicken and serve.
- td 1 min
\ No newline at end of file
+ td 1 min
diff --git a/src/chicken-cordon-bleu/index.pug b/src/chicken-cordon-bleu/index.pug
index 552a773..1c98685 100644
--- a/src/chicken-cordon-bleu/index.pug
+++ b/src/chicken-cordon-bleu/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -83,4 +83,4 @@ html
tr
td 6
td Pour sauce over the chicken breasts before serving.
- td 1 min
\ No newline at end of file
+ td 1 min
diff --git a/src/chicken-pot-pie/index.pug b/src/chicken-pot-pie/index.pug
index 274b84e..c9156ac 100644
--- a/src/chicken-pot-pie/index.pug
+++ b/src/chicken-pot-pie/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -86,4 +86,4 @@ html
tr
td 8
td (optional) Serve by pouring over biscuits or in a pie crust.
- td
\ No newline at end of file
+ td
diff --git a/src/chole/index.pug b/src/chole/index.pug
index 18544d8..c8439d0 100644
--- a/src/chole/index.pug
+++ b/src/chole/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -84,4 +84,4 @@ html
td
| Add cilantro, mixing well along with additional water to create the desired thickness of the
| sauce.
- td 2 min
\ No newline at end of file
+ td 2 min
diff --git a/src/clam-chowder/index.pug b/src/clam-chowder/index.pug
index f38c56a..71f3677 100644
--- a/src/clam-chowder/index.pug
+++ b/src/clam-chowder/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/cream-of-spinach-soup/index.pug b/src/cream-of-spinach-soup/index.pug
index c2214b1..dd1f26c 100644
--- a/src/cream-of-spinach-soup/index.pug
+++ b/src/cream-of-spinach-soup/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -75,4 +75,4 @@ html
tr
td 6
td Add spinach to the stock pot and heat gently until consistently heated throughout.
- td 5 min
\ No newline at end of file
+ td 5 min
diff --git a/src/cucumber-salad/index.pug b/src/cucumber-salad/index.pug
index 823235f..c124a46 100644
--- a/src/cucumber-salad/index.pug
+++ b/src/cucumber-salad/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/curry-butternut-squash-and-apple-soup/index.pug b/src/curry-butternut-squash-and-apple-soup/index.pug
index c6d5742..de0912e 100644
--- a/src/curry-butternut-squash-and-apple-soup/index.pug
+++ b/src/curry-butternut-squash-and-apple-soup/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/fluffy-pancakes/index.pug b/src/fluffy-pancakes/index.pug
index 4b08a76..52c98bd 100644
--- a/src/fluffy-pancakes/index.pug
+++ b/src/fluffy-pancakes/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/garlic-broccoli/index.pug b/src/garlic-broccoli/index.pug
index 8bee0db..49f49c0 100644
--- a/src/garlic-broccoli/index.pug
+++ b/src/garlic-broccoli/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/garlic-prime-rib/index.pug b/src/garlic-prime-rib/index.pug
index be19e7b..ef2ae20 100644
--- a/src/garlic-prime-rib/index.pug
+++ b/src/garlic-prime-rib/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -57,4 +57,4 @@ html
tr
td 5
td Let the roast rest outside the oven before serving.
- td 10 min
\ No newline at end of file
+ td 10 min
diff --git a/src/gnocchi/index.pug b/src/gnocchi/index.pug
index 8842c29..a2b7125 100644
--- a/src/gnocchi/index.pug
+++ b/src/gnocchi/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -45,4 +45,4 @@ html
td 5
td Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to
| the surface.
- td 3-5 min
\ No newline at end of file
+ td 3-5 min
diff --git a/src/hummus/index.pug b/src/hummus/index.pug
index c97ab57..4b63534 100644
--- a/src/hummus/index.pug
+++ b/src/hummus/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -49,4 +49,4 @@ html
tr
td 4
td Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).
- td 1 min
\ No newline at end of file
+ td 1 min
diff --git a/src/kielbasa-and-cabbage/index.pug b/src/kielbasa-and-cabbage/index.pug
index 3d6300c..2a0672b 100644
--- a/src/kielbasa-and-cabbage/index.pug
+++ b/src/kielbasa-and-cabbage/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -66,4 +66,4 @@ html
tr
td 4
td Crumble the bacon and sprinkle over the top.
- td 1 min
\ No newline at end of file
+ td 1 min
diff --git a/src/lemon-chicken-with-mushroom-sauce/index.pug b/src/lemon-chicken-with-mushroom-sauce/index.pug
index 75c2642..aabb1c5 100644
--- a/src/lemon-chicken-with-mushroom-sauce/index.pug
+++ b/src/lemon-chicken-with-mushroom-sauce/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/orange-chicken/index.pug b/src/orange-chicken/index.pug
index dae3db8..049f610 100644
--- a/src/orange-chicken/index.pug
+++ b/src/orange-chicken/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
h2 For the marinade
diff --git a/src/pizza/index.pug b/src/pizza/index.pug
index e581455..944f1a6 100644
--- a/src/pizza/index.pug
+++ b/src/pizza/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
h2 For the dough
@@ -105,4 +105,4 @@ html
td 5
td Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring
| to singe.
- td 4-6 min
\ No newline at end of file
+ td 4-6 min
diff --git a/src/ratatouille/index.pug b/src/ratatouille/index.pug
index 020d587..222941e 100644
--- a/src/ratatouille/index.pug
+++ b/src/ratatouille/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/ricotta-meatballs/index.pug b/src/ricotta-meatballs/index.pug
index 6da104d..c150a77 100644
--- a/src/ricotta-meatballs/index.pug
+++ b/src/ricotta-meatballs/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -79,4 +79,4 @@ html
td 6
td Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until
| cooked through.
- td 30 min
\ No newline at end of file
+ td 30 min
diff --git a/src/roast-leg-of-lamb-with-rosemary/index.pug b/src/roast-leg-of-lamb-with-rosemary/index.pug
index 19ba861..f5b1e8c 100644
--- a/src/roast-leg-of-lamb-with-rosemary/index.pug
+++ b/src/roast-leg-of-lamb-with-rosemary/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -61,4 +61,4 @@ html
tr
td 5
td Allow the roast to rest on the counter before carving.
- td 10 min
\ No newline at end of file
+ td 10 min
diff --git a/src/rosemary-dinner-rolls/index.pug b/src/rosemary-dinner-rolls/index.pug
index ff7b8b8..f483cc1 100644
--- a/src/rosemary-dinner-rolls/index.pug
+++ b/src/rosemary-dinner-rolls/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -97,4 +97,4 @@ html
td 10
td Remove the tray and pre-heat the oven to 375°F. When up to temperature, return the baking sheet,
| uncovered, until the rolls are golden brown.
- td 20 min
\ No newline at end of file
+ td 20 min
diff --git a/src/ruths-chris-chopped-salad/index.pug b/src/ruths-chris-chopped-salad/index.pug
index 323968c..01e24f8 100644
--- a/src/ruths-chris-chopped-salad/index.pug
+++ b/src/ruths-chris-chopped-salad/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
h2 For the Salad
table
@@ -94,4 +94,4 @@ html
tr
td 2
td Allow the dressing to set in the refrigerator.
- td overnight
\ No newline at end of file
+ td overnight
diff --git a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug
index d907763..d85d883 100644
--- a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug
+++ b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/sloppy-joe-sandwiches/index.pug b/src/sloppy-joe-sandwiches/index.pug
index 95181ff..d28c3bf 100644
--- a/src/sloppy-joe-sandwiches/index.pug
+++ b/src/sloppy-joe-sandwiches/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
diff --git a/src/southern-buttermilk-biscuits/index.pug b/src/southern-buttermilk-biscuits/index.pug
index 9c34fdc..02fac01 100644
--- a/src/southern-buttermilk-biscuits/index.pug
+++ b/src/southern-buttermilk-biscuits/index.pug
@@ -8,7 +8,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -105,4 +105,4 @@ html
tr
td 12
td Place in the oven and bake until the tops are golden brown and firm.
- td 8-12 min
\ No newline at end of file
+ td 8-12 min
diff --git a/src/style2.scss b/src/style2.scss
index 5916b63..b89456f 100644
--- a/src/style2.scss
+++ b/src/style2.scss
@@ -195,6 +195,12 @@
color: gray;
}
}
+
+ .navigation {
+ font-size: 14pt;
+ font-style: italic;
+ margin-top: 0.5in;
+ }
}
@media (max-width: 5in) {
@@ -237,3 +243,15 @@
}
}
}
+
+@media print {
+ .navigation {
+ display: none;
+ }
+}
+
+@media screen {
+ .recipe {
+ margin-top: 0.25in;
+ }
+}
diff --git a/src/sweet-potatoes-with-honey-and-rosemary/index.pug b/src/sweet-potatoes-with-honey-and-rosemary/index.pug
index 69619a6..cf6e7a2 100644
--- a/src/sweet-potatoes-with-honey-and-rosemary/index.pug
+++ b/src/sweet-potatoes-with-honey-and-rosemary/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
@@ -57,4 +57,4 @@ html
tr
td 6
td Cook sweet potatoes in the oven until tender.
- td 45 min
\ No newline at end of file
+ td 45 min
diff --git a/src/templates/index.pug b/src/templates/index.pug
index 025440d..ed16b28 100644
--- a/src/templates/index.pug
+++ b/src/templates/index.pug
@@ -8,49 +8,49 @@ html
h1 Baking
a(href="bagels")
- img(src="bagels/final.png")
+ img(src="bagels/large.png")
| Bagels
a(href="challah")
- img(src="challah/final.png")
+ img(src="challah/large.png")
| Challah
a(href="fluffy-pancakes")
- img(src="fluffy-pancakes/final.png")
+ img(src="fluffy-pancakes/large.png")
| Fluffy Pancakes
a(href="gluten-free-flour")
- img(src="gluten-free-flour/final.png")
+ img(src="gluten-free-flour/large.png")
| Gluten-Free Flour
a(href="pizza")
- img(src="pizza/final.png")
+ img(src="pizza/large.png")
| Pizza
a(href="rosemary-dinner-rolls")
- img(src="rosemary-dinner-rolls/final.png")
+ img(src="rosemary-dinner-rolls/large.png")
| Rosemary Dinner Rolls
a(href="southern-buttermilk-biscuits")
- img(src="southern-buttermilk-biscuits/final.png")
+ img(src="southern-buttermilk-biscuits/large.png")
| Southern Buttermilk Biscuits
h1 Soups
a(href="caldo-verde")
- img(src="caldo-verde/final.png")
+ img(src="caldo-verde/large.png")
| Caldo Verde
a(href="clam-chowder")
- img(src="clam-chowder/final.png")
+ img(src="clam-chowder/large.png")
| Clam Chowder
a(href="cream-of-spinach-soup")
- img(src="cream-of-spinach-soup/final.png")
+ img(src="cream-of-spinach-soup/large.png")
| Cream of Spinach Soup
a(href="curry-butternut-squash-and-apple-soup")
- img(src="curry-butternut-squash-and-apple-soup/final.png")
+ img(src="curry-butternut-squash-and-apple-soup/large.png")
| Curry Butternut Squash & Apple Soup
a(href="french-onion-soup")
@@ -58,35 +58,35 @@ html
| French Onion Soup
a(href="hungarian-mushroom-beef-soup")
- img(src="hungarian-mushroom-beef-soup/final.png")
+ img(src="hungarian-mushroom-beef-soup/large.png")
| Hungarian Mushroom Beef Soup
a(href="winter-lentil-soup")
- img(src="winter-lentil-soup/final.png")
+ img(src="winter-lentil-soup/large.png")
| Winter Lentil Soup
h1 Salads
a(href="caesar-salad")
- img(src="caesar-salad/final.png")
+ img(src="caesar-salad/large.png")
| Caesar Salad
a(href="cucumber-salad")
- img(src="cucumber-salad/final.png")
+ img(src="cucumber-salad/large.png")
| Cucumber Salad
a(href="ruths-chris-chopped-salad")
- img(src="ruths-chris-chopped-salad/final.png")
+ img(src="ruths-chris-chopped-salad/large.png")
| Ruth's Chris Chopped Salad
h1 Main Dish
a(href="bbq-pork-ribs")
- img(src="bbq-pork-ribs/final.png")
+ img(src="bbq-pork-ribs/large.png")
| BBQ Pork Ribs
a(href="beef-bourguignon")
- img(src="beef-bourguignon/final.png")
+ img(src="beef-bourguignon/large.png")
| Beef Bourguignon
a(href="butter-chicken")
@@ -94,89 +94,89 @@ html
| Butter Chicken
a(href="chicken-cordon-bleu")
- img(src="chicken-cordon-bleu/final.png")
+ img(src="chicken-cordon-bleu/large.png")
| Chicken Cordon Bleu
a(href="chicken-pot-pie")
- img(src="chicken-pot-pie/final.png")
+ img(src="chicken-pot-pie/large.png")
| Chicken Pot Pie
a(href="chicken-breasts-with-caper-cream-sauce")
- img(src="chicken-breasts-with-caper-cream-sauce/final.png")
+ img(src="chicken-breasts-with-caper-cream-sauce/large.png")
| Chicken Breasts with Caper Cream Sauce
a(href="chole")
- img(src="chole/final.png")
+ img(src="chole/large.png")
| Chole
a(href="garlic-prime-rib")
- img(src="garlic-prime-rib/final.png")
+ img(src="garlic-prime-rib/large.png")
| Garlic Prime Rib
a(href="gnocchi")
- img(src="gnocchi/final.png")
+ img(src="gnocchi/large.png")
| Gnocchi
a(href="kielbasa-and-cabbage")
- img(src="kielbasa-and-cabbage/final.png")
+ img(src="kielbasa-and-cabbage/large.png")
| Kielbasa and Cabbage
a(href="kofta-kebabs")
- img(src="kofta-kebabs/final.png")
+ img(src="kofta-kebabs/large.png")
| Kofta Kebabs
a(href="lemon-chicken-with-mushroom-sauce")
- img(src="lemon-chicken-with-mushroom-sauce/final.png")
+ img(src="lemon-chicken-with-mushroom-sauce/large.png")
| Lemon Chicken with Mushroom Sauce
a(href="orange-chicken")
- img(src="orange-chicken/final.png")
+ img(src="orange-chicken/large.png")
| Orange Chicken
a(href="ratatouille")
- img(src="ratatouille/final.png")
+ img(src="ratatouille/large.png")
| Ratatouille
a(href="ricotta-meatballs")
- img(src="ricotta-meatballs/final.png")
+ img(src="ricotta-meatballs/large.png")
| Ricotta Meatballs
a(href="roast-leg-of-lamb-with-rosemary")
- img(src="roast-leg-of-lamb-with-rosemary/final.png")
+ img(src="roast-leg-of-lamb-with-rosemary/large.png")
| Roast Leg of Lamb with Rosemary
a(href="shrimp-with-sweet-potatoes-and-bacon")
- img(src="shrimp-with-sweet-potatoes-and-bacon/final.png")
+ img(src="shrimp-with-sweet-potatoes-and-bacon/large.png")
| Shrimp with Sweet Potatoes and Bacon
a(href="sloppy-joe-sandwiches")
- img(src="sloppy-joe-sandwiches/final.png")
+ img(src="sloppy-joe-sandwiches/large.png")
| Sloppy Joe Sandwiches
h1 Sides
a(href="bok-choy-with-garlic")
- img(src="bok-choy-with-garlic/final.png")
+ img(src="bok-choy-with-garlic/large.png")
| Bok Choy with Garlic
a(href="bourbon-glazed-carrots")
- img(src="bourbon-glazed-carrots/final.png")
+ img(src="bourbon-glazed-carrots/large.png")
| Bourbon Glazed Carrots
a(href="creamed-spinach")
- img(src="creamed-spinach/final.png")
+ img(src="creamed-spinach/large.png")
| Creamed Spinach
a(href="garlic-broccoli")
- img(src="garlic-broccoli/final.png")
+ img(src="garlic-broccoli/large.png")
| Garlic Broccoli
a(href="hummus")
- img(src="hummus/final.png")
+ img(src="hummus/large.png")
| Hummus
a(href="pommes-puree")
- img(src="pommes-puree/final.png")
+ img(src="pommes-puree/large.png")
| Pommes Purée
a(href="sauteed-mushrooms")
@@ -184,9 +184,9 @@ html
| Sauteed Mushrooms
a(href="sweet-potatoes-with-honey-and-rosemary")
- img(src="sweet-potatoes-with-honey-and-rosemary/final.png")
+ img(src="sweet-potatoes-with-honey-and-rosemary/large.png")
| Sweet Potatoes with Honey and Rosemary
a(href="tzatziki")
- img(src="tzatziki/final.png")
+ img(src="tzatziki/large.png")
| Tzatziki
diff --git a/src/templates/recipe.pug b/src/templates/recipe.pug
index d08b998..51de6b2 100644
--- a/src/templates/recipe.pug
+++ b/src/templates/recipe.pug
@@ -52,3 +52,6 @@ html
| ,
if credit.url
a(href=credit.url) #{credit.url}
+
+ section.navigation
+ a(href="/") « Back
diff --git a/src/winter-lentil-soup/index.pug b/src/winter-lentil-soup/index.pug
index d442d09..8f5f355 100644
--- a/src/winter-lentil-soup/index.pug
+++ b/src/winter-lentil-soup/index.pug
@@ -10,7 +10,7 @@ html
section.ingredients
.image
- img(src="final.png")
+ img(src="large.png")
.list
table
tr
