From 8da811fbdb036681beab82f030270747cf86132d Mon Sep 17 00:00:00 2001 From: Andrew Miner Date: Fri, 24 Nov 2017 19:31:55 -0800 Subject: [PATCH] Fix images links & add back links --- docs/bagels/index.html | 2 +- docs/bbq-pork-ribs/index.html | 2 +- docs/beef-bourguignon/index.html | 2 +- docs/beef-stroganoff/index.html | 2 +- docs/bok-choy-with-garlic/index.html | 2 +- docs/bourbon-glazed-carrots/index.html | 2 +- docs/caesar-salad/index.html | 2 +- docs/caldo-verde/index.html | 2 +- docs/challah/index.html | 2 +- .../index.html | 2 +- docs/chicken-cordon-bleu/index.html | 2 +- docs/chicken-pot-pie/index.html | 2 +- docs/chili/index.html | 2 +- docs/chole/index.html | 2 +- docs/clam-chowder/index.html | 2 +- docs/cream-of-spinach-soup/index.html | 2 +- docs/creamed-spinach/index.html | 2 +- docs/cucumber-salad/index.html | 2 +- .../index.html | 2 +- docs/egg-and-onion-pie/index.html | 2 +- docs/fluffy-pancakes/index.html | 2 +- docs/garlic-broccoli/index.html | 2 +- docs/garlic-prime-rib/index.html | 2 +- docs/gluten-free-flour/index.html | 2 +- docs/gnocchi/index.html | 2 +- docs/hummus/index.html | 2 +- docs/kielbasa-and-cabbage/index.html | 2 +- docs/kofta-kebabs/index.html | 2 +- .../index.html | 2 +- docs/orange-chicken/index.html | 2 +- docs/pizza/index.html | 2 +- docs/pommes-puree/index.html | 2 +- docs/ratatouille/index.html | 2 +- docs/ricotta-meatballs/index.html | 2 +- .../index.html | 2 +- docs/rosemary-dinner-rolls/index.html | 2 +- docs/ruths-chris-chopped-salad/index.html | 2 +- docs/sauteed-mushrooms/index.html | 2 +- docs/scrambled-eggs/index.html | 2 +- .../index.html | 2 +- docs/sloppy-joe-sandwiches/index.html | 2 +- docs/southern-buttermilk-biscuits/index.html | 2 +- docs/spicy-lamb-soup/index.html | 1 + docs/stuffed-green-peppers/index.html | 2 +- docs/style2.css | 10 +++ .../index.html | 2 +- docs/tzatziki/index.html | 2 +- docs/winter-lentil-soup/index.html | 2 +- src/caesar-salad/index.pug | 4 +- src/caldo-verde/index.pug | 4 +- .../index.pug | 4 +- src/chicken-cordon-bleu/index.pug | 4 +- src/chicken-pot-pie/index.pug | 4 +- src/chole/index.pug | 4 +- src/clam-chowder/index.pug | 2 +- src/cream-of-spinach-soup/index.pug | 4 +- src/cucumber-salad/index.pug | 2 +- .../index.pug | 2 +- src/fluffy-pancakes/index.pug | 2 +- src/garlic-broccoli/index.pug | 2 +- src/garlic-prime-rib/index.pug | 4 +- src/gnocchi/index.pug | 4 +- src/hummus/index.pug | 4 +- src/kielbasa-and-cabbage/index.pug | 4 +- .../index.pug | 2 +- src/orange-chicken/index.pug | 2 +- src/pizza/index.pug | 4 +- src/ratatouille/index.pug | 2 +- src/ricotta-meatballs/index.pug | 4 +- src/roast-leg-of-lamb-with-rosemary/index.pug | 4 +- src/rosemary-dinner-rolls/index.pug | 4 +- src/ruths-chris-chopped-salad/index.pug | 4 +- .../index.pug | 2 +- src/sloppy-joe-sandwiches/index.pug | 2 +- src/southern-buttermilk-biscuits/index.pug | 4 +- src/style2.scss | 18 ++++ .../index.pug | 4 +- src/templates/index.pug | 82 +++++++++---------- src/templates/recipe.pug | 3 + src/winter-lentil-soup/index.pug | 2 +- 80 files changed, 166 insertions(+), 134 deletions(-) diff --git a/docs/bagels/index.html b/docs/bagels/index.html index 99e6dbc..a1e3893 100644 --- a/docs/bagels/index.html +++ b/docs/bagels/index.html @@ -1 +1 @@ -

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.
      \ No newline at end of file +

      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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          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).
            \ No newline at end of file +

            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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              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)
                  \ No newline at end of file +

                  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
                      \ No newline at end of file diff --git a/docs/beef-stroganoff/index.html b/docs/beef-stroganoff/index.html index b3c5228..0788bdb 100644 --- a/docs/beef-stroganoff/index.html +++ b/docs/beef-stroganoff/index.html @@ -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.
                        SANFRANCOOK, AllRecipes.com, http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff
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                        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.
                          SANFRANCOOK, AllRecipes.com, http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff
                          « Back
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                          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
                          \ No newline at end of file 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.
                          Flipper, http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/
                          \ No newline at end of file +

                          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.
                          Flipper, http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/
                          « Back
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                          Caesar Salad

                          6 tbspolive oil
                          1egg
                          1 tspanchovy paste
                          5 tspgarlic (minced)
                          2 tsplemon juice
                          2 headsromaine lettuce
                          ⅓ cupparmesan cheese
                          1Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until +

                          Caesar Salad

                          6 tbspolive oil
                          1egg
                          1 tspanchovy paste
                          5 tspgarlic (minced)
                          2 tsplemon juice
                          2 headsromaine lettuce
                          ⅓ cupparmesan cheese
                          1Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until smooth and evenly mixed.3 min
                          2Place the dressing the refrigerator to chill.30 min
                          3Roll the bowl around on its sides to spread the dressing evenly across the inner surface.1 min
                          4Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.3 min
                          5Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.1 min
                          6Sprinkle the cheese over the salad.1 min
                          \ No newline at end of file diff --git a/docs/caldo-verde/index.html b/docs/caldo-verde/index.html index 3880595..993f765 100644 --- a/docs/caldo-verde/index.html +++ b/docs/caldo-verde/index.html @@ -1,2 +1,2 @@ -

                          Caldo Verde

                          ½ cupolive oil
                          24 ozspanish chorizo sausage
                          2onions (chopped fine)
                          8 clovesgarlic
                          ½ tspred pepper flakes
                          4 lbspotatoes (yukon gold)
                          8 cupschicken broth
                          8 cupswater
                          2 lbscollard greens
                          4 tspwhite wine vinegar
                           salt & pepper
                          1Heat 1 tsp olive oil in a large stock pot over medium-high heat.2 min
                          2Add chorizo and cook until lightly browned.5 min
                          3Transfer the chorizo to a bowl and set aside.1 min
                          4Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper. +

                          Caldo Verde

                          ½ cupolive oil
                          24 ozspanish chorizo sausage
                          2onions (chopped fine)
                          8 clovesgarlic
                          ½ tspred pepper flakes
                          4 lbspotatoes (yukon gold)
                          8 cupschicken broth
                          8 cupswater
                          2 lbscollard greens
                          4 tspwhite wine vinegar
                           salt & pepper
                          1Heat 1 tsp olive oil in a large stock pot over medium-high heat.2 min
                          2Add chorizo and cook until lightly browned.5 min
                          3Transfer the chorizo to a bowl and set aside.1 min
                          4Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper. Cook until onion is translucent.5 min
                          5Add potatoes, broth, water and bring to a boil.10 min
                          6Reduce heat and simmer until potatoes and just tender.8-10 min
                          7Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.5 min
                          8Add collard greens and simmer.10 min
                          9Stir in chorizo an dsimmer until greens are soft.8-10 min
                          9Add remaining oil to the blender and purée1 min
                          10Turn off the heat and add both the purée and vinegar.1 min
                          \ No newline at end of file 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
                                  \ No newline at end of file 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

                                  4chicken breasts (boneless, skinless)
                                  1 tsplemon pepper
                                  1 tspsalt
                                  1 tspdill weed
                                  1 tspgarlic powder
                                  3 tbspbutter
                                  ½ cupwhipping cream
                                  2 tbspcapers
                                  1Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.1 min
                                  2Melt the butter in a large skillet over medium heat.1 min
                                  3Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until +

                                  Chicken Breasts with Caper Cream Sauce

                                  4chicken breasts (boneless, skinless)
                                  1 tsplemon pepper
                                  1 tspsalt
                                  1 tspdill weed
                                  1 tspgarlic powder
                                  3 tbspbutter
                                  ½ cupwhipping cream
                                  2 tbspcapers
                                  1Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.1 min
                                  2Melt the butter in a large skillet over medium heat.1 min
                                  3Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until browned evenly.5 min
                                  4Reduce heat to medium and continue to cook until heated to 180°F all the way through.5-7 min
                                  5Place chicken on a serving platter and set aside. Pour in whipping cream and whisk continuously until the sauce thickens.3 min
                                  6Stir in the capers, then pour sauce over the chicken and serve.1 min
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                                  Chicken Cordon Bleu

                                  8chicken breasts (skinless, boneless)
                                  8 slicedham
                                  8 piecesswiss cheese (¼×¼×2" lardons)
                                  ¼ cupbutter (melted)
                                  ½ cupcornflakes (crushed)
                                  10 ozcream of chicken soup
                                  1 tsplemon juice
                                  ½ cupsour cream
                                  salt & pepper
                                  1 tspthyme
                                  1Preheat the oven to 400°F.10 min
                                  2Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and +

                                  Chicken Cordon Bleu

                                  8chicken breasts (skinless, boneless)
                                  8 slicedham
                                  8 piecesswiss cheese (¼×¼×2" lardons)
                                  ¼ cupbutter (melted)
                                  ½ cupcornflakes (crushed)
                                  10 ozcream of chicken soup
                                  1 tsplemon juice
                                  ½ cupsour cream
                                  salt & pepper
                                  1 tspthyme
                                  1Preheat the oven to 400°F.10 min
                                  2Place 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
                                  2Place 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
                                  3Place 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 tbspbutter
                                  1onion (chopped fine)
                                  2carrots (sliced thin)
                                  1celery stalk (diced)
                                  1 tsptomato paste
                                  1 tspthyme (fresh, diced)
                                  ⅓ cupflour
                                  2 cupchicken broth
                                  1½ lbschicken thighs (skinless, diced)
                                  ½ cuppeas (frozen)
                                  ¼ cupheavy cream
                                  3 tbspparsley (fresh, minced)
                                  1 tbspsherry (dry)
                                  1Melt the butter in a large cast-iron pan.2 min
                                  2Add onions, carrots, celery, salt, and pepper; cook until soft.8 min
                                  3Stir in the tomato paste and thyme; cook until browned.2 min
                                  4Stir in the flour and cook until golden.1 min
                                  5Slowly whisk in the chicken broth until smooth.2 min
                                  6Add the chicken and cover; simmer until the chicken is cooked all the way through.10 min
                                  7Stir 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 tbspbutter
                                  1onion (chopped fine)
                                  2carrots (sliced thin)
                                  1celery stalk (diced)
                                  1 tsptomato paste
                                  1 tspthyme (fresh, diced)
                                  ⅓ cupflour
                                  2 cupchicken broth
                                  1½ lbschicken thighs (skinless, diced)
                                  ½ cuppeas (frozen)
                                  ¼ cupheavy cream
                                  3 tbspparsley (fresh, minced)
                                  1 tbspsherry (dry)
                                  1Melt the butter in a large cast-iron pan.2 min
                                  2Add onions, carrots, celery, salt, and pepper; cook until soft.8 min
                                  3Stir in the tomato paste and thyme; cook until browned.2 min
                                  4Stir in the flour and cook until golden.1 min
                                  5Slowly whisk in the chicken broth until smooth.2 min
                                  6Add the chicken and cover; simmer until the chicken is cooked all the way through.10 min
                                  7Stir 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 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.
                                  MIGHTYPURDUE22, http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
                                  \ No newline at end of file +

                                  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.
                                  MIGHTYPURDUE22, http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
                                  « Back
                                  \ No newline at end of file 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 tbspcilantro (chopped)
                                  16 oz cangarbanzo beans (rinsed, drained)
                                  1 tspgarlic (minced)
                                  1 cuponions (chopped)
                                  ½ cuptomatoes (chopped)
                                  1 tbspolive oil
                                  1½ cupswater
                                  ½ tspchili powder
                                  1½ tspcoriander powder
                                  ½ tspcumin powder
                                  ¾ tspgaram masala
                                  1 tspsalt
                                  ½ tspturmeric
                                  1Sauté onions in oil in a skillet over medium-low heat until soft and translucent.5 min
                                  2Stir in garlic and continue to cook.2 min
                                  3Add tomatoes, cover, and continue to cook.5 min
                                  4Stir in dry dry spices and continue to cook.1 min
                                  5Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.3-5 min
                                  6Add 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 tbspcilantro (chopped)
                                  16 oz cangarbanzo beans (rinsed, drained)
                                  1 tspgarlic (minced)
                                  1 cuponions (chopped)
                                  ½ cuptomatoes (chopped)
                                  1 tbspolive oil
                                  1½ cupswater
                                  ½ tspchili powder
                                  1½ tspcoriander powder
                                  ½ tspcumin powder
                                  ¾ tspgaram masala
                                  1 tspsalt
                                  ½ tspturmeric
                                  1Sauté onions in oil in a skillet over medium-low heat until soft and translucent.5 min
                                  2Stir in garlic and continue to cook.2 min
                                  3Add tomatoes, cover, and continue to cook.5 min
                                  4Stir in dry dry spices and continue to cook.1 min
                                  5Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.3-5 min
                                  6Add 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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                                  Clam Chowder

                                  3 6½ oz cansminced clams
                                  1 cuponion (chopped)
                                  1 cupcelery (diced)
                                  1 cupspotatoes (cubed)
                                  1 cupcarrots (diced)
                                  ¾ cupbutter
                                  ¾ cupall-purpose flour
                                  1 qthalf-n-half
                                  2 tbspred wine vinegar
                                  1½ tspsalt
                                  1 tspblack pepper
                                  1Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add +

                                  Clam Chowder

                                  3 6½ oz cansminced clams
                                  1 cuponion (chopped)
                                  1 cupcelery (diced)
                                  1 cupspotatoes (cubed)
                                  1 cupcarrots (diced)
                                  ¾ cupbutter
                                  ¾ cupall-purpose flour
                                  1 qthalf-n-half
                                  2 tbspred wine vinegar
                                  1½ tspsalt
                                  1 tspblack pepper
                                  1Drain 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
                                  2Melt the butter in a large, heavy saucepan over medium heat.2 min
                                  3Whisk in the flour until smooth. Whisk in cream until smooth.2 min
                                  4Add vegetables and heat, but do not boil.10 min
                                  5Remove heat and stir in clams, vinegar, salt and pepper.1 min
                                  \ No newline at end of file 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 cupswater
                                  3 tspchicken bouillon
                                  10 ozspinach (frozen)
                                  3 tbspbutter (unsalted)
                                  ¼ cupflour
                                  2 cupswhole milk
                                  1 cupheavy cream
                                  1onion (small, yellow)
                                  ¼ cupparmesan cheese (shredded)
                                  1 tspsalt
                                  1 tspblack pepper
                                  3 clovesgarlic (diced)
                                  1Cook water, bouillon, and spinach in a large saucepan until spinach is tender.5 min
                                  2Melt butter in a large stock pot.1 min
                                  3Cook onion and garlic until golden and translucent.3 min
                                  4Stir in flour slowly, mixing throughly and cook until golden.2 min
                                  5Gradually whisk in milk and cream and cook until thickened.5 min
                                  6Add 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 cupswater
                                  3 tspchicken bouillon
                                  10 ozspinach (frozen)
                                  3 tbspbutter (unsalted)
                                  ¼ cupflour
                                  2 cupswhole milk
                                  1 cupheavy cream
                                  1onion (small, yellow)
                                  ¼ cupparmesan cheese (shredded)
                                  1 tspsalt
                                  1 tspblack pepper
                                  3 clovesgarlic (diced)
                                  1Cook water, bouillon, and spinach in a large saucepan until spinach is tender.5 min
                                  2Melt butter in a large stock pot.1 min
                                  3Cook onion and garlic until golden and translucent.3 min
                                  4Stir in flour slowly, mixing throughly and cook until golden.2 min
                                  5Gradually whisk in milk and cream and cook until thickened.5 min
                                  6Add spinach to the stock pot and heat gently until consistently heated throughout.5 min
                                  \ No newline at end of file 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
                                  \ No newline at end of file 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 cupscucumbers (thinly sliced)
                                  1½ cupscherry tomatoes
                                  8 ozmozzarella (cubed)
                                  ½ cupbasil (shredded)
                                  3 tbspolive oil
                                  3 tbsppickled red onion fluid
                                  1 cuppickled red onions
                                  salt & pepper

                                  Pickled Red Onions

                                  ½ cupwhite vinegar
                                  ½ cupwater
                                  2 tbspsugar
                                  2 cupsred onion (thinly sliced)
                                  1Combine vinegar, water, and sugar in a small saucepan and bring to a boil.5 min
                                  2Add onions and simmer until soft.5 min
                                  3Place the onions in the refrigerator while you gather the rest of the salad ingredients.5 min
                                  4Combine ingredients & toss2 min
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                                  Cucumber Salad

                                  3 cupscucumbers (thinly sliced)
                                  1½ cupscherry tomatoes
                                  8 ozmozzarella (cubed)
                                  ½ cupbasil (shredded)
                                  3 tbspolive oil
                                  3 tbsppickled red onion fluid
                                  1 cuppickled red onions
                                  salt & pepper

                                  Pickled Red Onions

                                  ½ cupwhite vinegar
                                  ½ cupwater
                                  2 tbspsugar
                                  2 cupsred onion (thinly sliced)
                                  1Combine vinegar, water, and sugar in a small saucepan and bring to a boil.5 min
                                  2Add onions and simmer until soft.5 min
                                  3Place the onions in the refrigerator while you gather the rest of the salad ingredients.5 min
                                  4Combine ingredients & toss2 min
                                  \ No newline at end of file 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 tbspextra-virgin olive oil
                                  1carrot
                                  1onion (diced)
                                  1apple (cored, peeled, and chopped)
                                  4 cupsbutternut squash (peeled and chopped)
                                  1 tspcinnamon
                                  1½ tspyellow curry powder
                                  ½ tspsalt
                                  ½ tspblack pepper
                                  4 cupschicken broth
                                  ½ cupcream or half'n'half
                                  1Heat oil in a large soup pot.2 min
                                  2Add carrot and onion; heat until carrots have begun to soften and onion is translucent10 min
                                  3Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.1 min
                                  4Bring to a boil, reduce heat, and simmer until squash is tender.30 min
                                  5Use an immersion blender to purée the soup (or work through a blender in batches)2 min
                                  6Add cream and blend into the soup.1 min
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                                  Curry Butternut Squash & Apple Soup

                                  2 tbspextra-virgin olive oil
                                  1carrot
                                  1onion (diced)
                                  1apple (cored, peeled, and chopped)
                                  4 cupsbutternut squash (peeled and chopped)
                                  1 tspcinnamon
                                  1½ tspyellow curry powder
                                  ½ tspsalt
                                  ½ tspblack pepper
                                  4 cupschicken broth
                                  ½ cupcream or half'n'half
                                  1Heat oil in a large soup pot.2 min
                                  2Add carrot and onion; heat until carrots have begun to soften and onion is translucent10 min
                                  3Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.1 min
                                  4Bring to a boil, reduce heat, and simmer until squash is tender.30 min
                                  5Use an immersion blender to purée the soup (or work through a blender in batches)2 min
                                  6Add cream and blend into the soup.1 min
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                                  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.
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                                  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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                                  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.
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                                    Fluffy Pancakes

                                    ¾ cupwhole milk
                                    2 tbspwhite vinegar
                                    1 cupall-purpose flour
                                    2 tbspwhite sugar
                                    1 tspbaking powder
                                    ½ tspbaking soda
                                    ½ tspsalt
                                    1egg
                                    2 tbspbutter (melted)
                                    1Combine milk and vinegar in a medium bowl and set aside to sour.5 min
                                    2Combine dry ingredients in a small bowl.1 min
                                    3Whisk the egg and melted butter into the soured milk.1 min
                                    4Whisk 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
                                    5Heat 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
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                                    Garlic Broccoli

                                    1 bunchbroccoli (cut into bite-size pieces)
                                    4 clovesgarlic
                                    ½ cupparmesan cheese (grated)
                                    1 tbspdijon mustard
                                    ⅓ cupolive oil
                                    ¼ cupred wine vinegar
                                    1½ tspsalt
                                    1Place garlic on a cutting board and mash into a paste with the salt.2 min
                                    2Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and +

                                    Garlic Broccoli

                                    1 bunchbroccoli (cut into bite-size pieces)
                                    4 clovesgarlic
                                    ½ cupparmesan cheese (grated)
                                    1 tbspdijon mustard
                                    ⅓ cupolive oil
                                    ¼ cupred wine vinegar
                                    1½ tspsalt
                                    1Place garlic on a cutting board and mash into a paste with the salt.2 min
                                    2Transfer 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
                                    3Sprinkle parmesan cheese over the broccoli before serving.1 min
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                                    Garlic Prime Rib

                                    5-10 lbprime rib roast (1 rib / 2 people)
                                    10 clovesgarlic (minced)
                                    2 tbspolive oil
                                    2 tspsalt
                                    2 tspblack pepper
                                    2 tspthyme
                                    1Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.2 min
                                    2Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until +

                                    Garlic Prime Rib

                                    5-10 lbprime rib roast (1 rib / 2 people)
                                    10 clovesgarlic (minced)
                                    2 tbspolive oil
                                    2 tspsalt
                                    2 tspblack pepper
                                    2 tspthyme
                                    1Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.2 min
                                    2Place 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
                                    3Add 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
                                    5Let the roast rest outside the oven before serving.10 min
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                                    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.
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                                    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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                                    Gnocchi

                                    2potatoes
                                    2 cupsall-purpose flour
                                    1egg
                                    1Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.12 min
                                    2Drain the pot, cool, and mash the potatoes.2min
                                    3Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.2 min
                                    4On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.
                                    5Bring 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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                                    Gnocchi

                                    2potatoes
                                    2 cupsall-purpose flour
                                    1egg
                                    1Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.12 min
                                    2Drain the pot, cool, and mash the potatoes.2min
                                    3Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.2 min
                                    4On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.
                                    5Bring 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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                                    Hummus

                                    2 15oz cansgarbanzo beans
                                    3 clovesgarlic
                                    ½ cuplemon juice
                                    1¼ cupolive oil
                                    1 cuptahini
                                    1 tspsalt
                                    1Place garlic in a food processor and chop thoroughly.1 min
                                    2Add garbanzo beans and blend into a paste.1 min
                                    3Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.2 min
                                    4Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).1 min
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                                    Hummus

                                    2 15oz cansgarbanzo beans
                                    3 clovesgarlic
                                    ½ cuplemon juice
                                    1¼ cupolive oil
                                    1 cuptahini
                                    1 tspsalt
                                    1Place garlic in a food processor and chop thoroughly.1 min
                                    2Add garbanzo beans and blend into a paste.1 min
                                    3Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.2 min
                                    4Transfer 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 lbkielbasa
                                    6 slicesbacon
                                    1cabbage (chopped)
                                    2 tspgarlic (minced)
                                    1onion (chopped)
                                    ¼ cupwater
                                    3 tspcaraway seed
                                    ¼ tspred pepper flakes
                                    ¼ tspsalt
                                    2 tbspsugar
                                    1Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping +

                                    Kielbasa and Cabbage

                                    1 lbkielbasa
                                    6 slicesbacon
                                    1cabbage (chopped)
                                    2 tspgarlic (minced)
                                    1onion (chopped)
                                    ¼ cupwater
                                    3 tspcaraway seed
                                    ¼ tspred pepper flakes
                                    ¼ tspsalt
                                    2 tbspsugar
                                    1Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping drippings.5 min
                                    2Stir 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
                                    3Add kielbasa to the pan and cook until heated all the way through.10-15 min
                                    4Crumble the bacon and sprinkle over the top.1 min
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                                    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.
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                                    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
                                    \ No newline at end of file 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 tbspolive oil
                                    8chicken breasts (skinless, boneless)
                                    1lemon
                                    ¼ cupbutter
                                    3 cupsmushrooms (fresh, sliced)
                                    2 tbspflour
                                    ½ cupchicken broth
                                    1 tbspparsley (fresh, chopped)
                                    1Preheat the oven to 400°10 min
                                    2Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil2 min
                                    3Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place +

                                    Lemon Chicken with Mushroom Sauce

                                    1 tbspolive oil
                                    8chicken breasts (skinless, boneless)
                                    1lemon
                                    ¼ cupbutter
                                    3 cupsmushrooms (fresh, sliced)
                                    2 tbspflour
                                    ½ cupchicken broth
                                    1 tbspparsley (fresh, chopped)
                                    1Preheat the oven to 400°10 min
                                    2Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil2 min
                                    3Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place a slice over each breast.5 min
                                    4Cook the chicken in the oven until they reach 170°.15 min
                                    5While the chicken is in the oven, melt the butter in a saucepan.2 min
                                    6Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.6 min
                                    7Sprinkle flour over the mushrooms and stir until coated.1 min
                                    8Add the chicken broth and stir to make a medium-thick sauce.2 min
                                    9Add parsley just as the sauce is finally thickening.1 min
                                    10Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.2 min
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                                    Orange Chicken

                                    For the marinade

                                    3 cupswater
                                    2oranges
                                    ½ cuplemon juice
                                    ⅔ cuprice vinegar
                                    5 tbspsoy sauce
                                    2 cupsbrown sugar
                                    1 tspginger root (minced)
                                    1 tspgarlic (minced)
                                    4 tbspgreen onions (chopped)
                                    ½ tspred pepper flakes
                                    4chicken breasts (boneless, skinless)

                                    For cooking

                                    2 cupsall-purpose flour
                                    ½ tspsald
                                    ½ tspblack pepper
                                    1 cupcooking oil
                                    3 tbspcornstarch
                                    ⅓ cupwater (cold)

                                    For the marinade

                                    1Remove 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
                                    2Cut the chicken into bite-sized pieces and set aside until the marinade is cool.10-15 min
                                    3Place the chicken and marinade into a sealable container and refrigerate.overnight

                                    For cooking

                                    1Divide 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 cupswater
                                    2oranges
                                    ½ cuplemon juice
                                    ⅔ cuprice vinegar
                                    5 tbspsoy sauce
                                    2 cupsbrown sugar
                                    1 tspginger root (minced)
                                    1 tspgarlic (minced)
                                    4 tbspgreen onions (chopped)
                                    ½ tspred pepper flakes
                                    4chicken breasts (boneless, skinless)

                                    For cooking

                                    2 cupsall-purpose flour
                                    ½ tspsald
                                    ½ tspblack pepper
                                    1 cupcooking oil
                                    3 tbspcornstarch
                                    ⅓ cupwater (cold)

                                    For the marinade

                                    1Remove 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
                                    2Cut the chicken into bite-sized pieces and set aside until the marinade is cool.10-15 min
                                    3Place the chicken and marinade into a sealable container and refrigerate.overnight

                                    For cooking

                                    1Divide 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
                                    2Place 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
                                    3Working 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
                                    4Combine the cold water and cornstarch in a small container and set aside.1 min
                                    5Wipe 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
                                    6Add the chicken to the reduced marinade and cook until heated through.2 min
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                                    Pizza

                                    For the dough

                                    800 gbread flour (King Arthur's)
                                    500 gwater (110°F - 115°F)
                                    3½ ginstant dry yeast
                                    16 gsalt
                                    8 gsugar
                                    3 tspolive oil

                                    For each pizza (×4)

                                    2 cupspizza sauce (or tomato puree)
                                    4 ozmozzerella cheese (shredded)

                                    Options for toppings

                                    pepperoniblack olives
                                    green pepperssliced onions
                                    ground sausageground beef

                                    For the dough

                                    1Add yeast and sugar to the water without stirring.5 min
                                    2Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
                                    3Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.4-5 min
                                    4Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.2-3 days

                                    For each pizza

                                    1Preheat the oven and pizza stone to 550°F.1 hour
                                    2Open 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
                                    3Set 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
                                    4Take 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 gbread flour (King Arthur's)
                                    500 gwater (110°F - 115°F)
                                    3½ ginstant dry yeast
                                    16 gsalt
                                    8 gsugar
                                    3 tspolive oil

                                    For each pizza (×4)

                                    2 cupspizza sauce (or tomato puree)
                                    4 ozmozzerella cheese (shredded)

                                    Options for toppings

                                    pepperoniblack olives
                                    green pepperssliced onions
                                    ground sausageground beef

                                    For the dough

                                    1Add yeast and sugar to the water without stirring.5 min
                                    2Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
                                    3Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.4-5 min
                                    4Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.2-3 days

                                    For each pizza

                                    1Preheat the oven and pizza stone to 550°F.1 hour
                                    2Open 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
                                    3Set 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
                                    4Take 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
                                    5Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.4-6 min
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                                    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.
                                        Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree
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                                        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.
                                            Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree
                                            « Back
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                                            Ratatouille

                                            4italian sausage links (mild)
                                            2zucchini (same size as links)
                                            2summer squash (same size as links)
                                            1red bell pepper
                                            16 oztomato purée
                                            8 ozsmoked gouda cheese
                                            8 ozassiago cheese
                                            2 tspfennel seeds
                                            2 tbspolive oil
                                            1 tsppaprika
                                            1Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).10 min
                                            2Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.10 min
                                            3In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.1 min
                                            4Lay out the sliced items at a 45°, alternating between the three types until the entire +

                                            Ratatouille

                                            4italian sausage links (mild)
                                            2zucchini (same size as links)
                                            2summer squash (same size as links)
                                            1red bell pepper
                                            16 oztomato purée
                                            8 ozsmoked gouda cheese
                                            8 ozassiago cheese
                                            2 tspfennel seeds
                                            2 tbspolive oil
                                            1 tsppaprika
                                            1Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).10 min
                                            2Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.10 min
                                            3In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.1 min
                                            4Lay out the sliced items at a 45°, alternating between the three types until the entire bottom of the dish has been covered.5 min
                                            5Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.2 min
                                            6Continue to alternate layers until the dish is full, ending with a cheese layer.10 min
                                            7Garnish with a dusting of paprika and thin ribbons of red bell pepper.2 min
                                            8Cover with foil and bake at 400°.30 min
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                                            Ricotta Meatballs

                                            ½onion
                                            4 tbspolive oil
                                            3 clovesgarlic
                                            1 cupwhole milk ricotta cheese
                                            ¼ cupitalian parsley (packed)
                                            1egg
                                            1½ tspkosher salt
                                            ½ tspblack pepper
                                            1 pinchcayenne pepper
                                            ⅓ cupbread crumbs (or gluten-free oatmeal)
                                            1 large jarmarinara sauce
                                            1 cupwater
                                            1Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.5 min
                                            2Stir in garlic and continue to saute.2 min
                                            3Transfer 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

                                            ½onion
                                            4 tbspolive oil
                                            3 clovesgarlic
                                            1 cupwhole milk ricotta cheese
                                            ¼ cupitalian parsley (packed)
                                            1egg
                                            1½ tspkosher salt
                                            ½ tspblack pepper
                                            1 pinchcayenne pepper
                                            ⅓ cupbread crumbs (or gluten-free oatmeal)
                                            1 large jarmarinara sauce
                                            1 cupwater
                                            1Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.5 min
                                            2Stir in garlic and continue to saute.2 min
                                            3Transfer 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
                                            4Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper.10 min
                                            5Pre-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
                                            6Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until cooked through.30 min
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                                            Roast Leg of Lamb with Rosemary

                                            5 lbsleg of lamb
                                            2 tbspdijon mustard
                                            ¼ cuphoney
                                            1 tspblack pepper
                                            1 tspcoarse sea salt
                                            3 clovesgarlic
                                            1 tsplemon zest
                                            2 tbsprosemary (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 lbsleg of lamb
                                            2 tbspdijon mustard
                                            ¼ cuphoney
                                            1 tspblack pepper
                                            1 tspcoarse sea salt
                                            3 clovesgarlic
                                            1 tsplemon zest
                                            2 tbsprosemary (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
                                            2Preheat over to 450°F10 min
                                            3Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.20 min
                                            4Reduce the heat to 400°F and cook until internal temperature reaches 140°F.55-60 min
                                            5Allow the roast to rest on the counter before carving.10 min
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                                            Rosemary Dinner Rolls

                                            1 packageactive dry yeast
                                            ¼ cupwarm water (110°F—115°F)
                                            1 cup + 1 tspmilk (whole)
                                            4 tbspbutter
                                            2½ cupsall-purpose flour
                                            1 tbsphoney
                                            2 tsprosemary (powdered)
                                            2 tbspolive oil
                                            1egg
                                            1 tspsalt
                                            1 tspcaraway seeds
                                            1Pre-heat the oven to 135°F5 min
                                            2Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy.10 min
                                            3Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted.3 min
                                            4Combine 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
                                            5Replace 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 packageactive dry yeast
                                            ¼ cupwarm water (110°F—115°F)
                                            1 cup + 1 tspmilk (whole)
                                            4 tbspbutter
                                            2½ cupsall-purpose flour
                                            1 tbsphoney
                                            2 tsprosemary (powdered)
                                            2 tbspolive oil
                                            1egg
                                            1 tspsalt
                                            1 tspcaraway seeds
                                            1Pre-heat the oven to 135°F5 min
                                            2Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy.10 min
                                            3Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted.3 min
                                            4Combine 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
                                            5Replace 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
                                            6Turn 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
                                            7Remove 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
                                            8Mix 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
                                            9Turn 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
                                            10Remove 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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                                            Ruth's Chris Chopped Salad

                                            For the Salad

                                            8 cupsiceberg lettuce (sliced thin)
                                            1 cupspinach (sliced thin)
                                            ⅓ cupred onion (diced)
                                            ½ cupgreen olives (minced)
                                            6 ozwhite mushrooms (quartered)
                                            4eggs (hard boiled, sliced)
                                            ½ lbbacon (cooked & crumbled)
                                            1 × 14 oz canhearts of palm (chilled)
                                            1 cupcrumbled bleu cheese
                                            ½ cupcroutons
                                            10cherry tomatoes (halved)
                                            ½ cupcrispy fried onions

                                            For the Dressing

                                            ¼ cupbasil leaves
                                            4-5 tbsplemon juice
                                            (to taste)salt
                                            (to taste)garlic powder

                                            For the Salad

                                            1In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions, +

                                            Ruth's Chris Chopped Salad

                                            For the Salad

                                            8 cupsiceberg lettuce (sliced thin)
                                            1 cupspinach (sliced thin)
                                            ⅓ cupred onion (diced)
                                            ½ cupgreen olives (minced)
                                            6 ozwhite mushrooms (quartered)
                                            4eggs (hard boiled, sliced)
                                            ½ lbbacon (cooked & crumbled)
                                            1 × 14 oz canhearts of palm (chilled)
                                            1 cupcrumbled bleu cheese
                                            ½ cupcroutons
                                            10cherry tomatoes (halved)
                                            ½ cupcrispy fried onions

                                            For the Dressing

                                            ¼ cupbasil leaves
                                            4-5 tbsplemon juice
                                            (to taste)salt
                                            (to taste)garlic powder

                                            For the Salad

                                            1In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions, olives, mushrooms, hearts of palm, eggs & bacon2 min
                                            2Top with the crispy onions, crumbled bleu cheese, and croutons1 min
                                            3Just before serving, top with a small amount of dressing. Serve the remainder of dressing on the side.

                                            For the Dressing

                                            1Place all ingredients in a blender and purée on high.1 min
                                            2Allow the dressing to set in the refrigerator.overnight
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                                            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).
                                            IrishMountainGirl, AllRecipes.com, http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms
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                                            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).
                                            IrishMountainGirl, AllRecipes.com, http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms
                                            « Back
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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
                                            \ No newline at end of file +

                                            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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                                            Shrimp with Sweet Potatoes and Bacon

                                            2sweet potatoes / yams
                                            4 slicesbacon
                                            20shrimp (medium)
                                            2 tbspbutter
                                            1 cupgreek yogurt
                                            2 tbsphoney or maple syrup
                                            ¼ tspcinnamon
                                            salt & pepper
                                            1Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.10 min
                                            2Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and +

                                            Shrimp with Sweet Potatoes and Bacon

                                            2sweet potatoes / yams
                                            4 slicesbacon
                                            20shrimp (medium)
                                            2 tbspbutter
                                            1 cupgreek yogurt
                                            2 tbsphoney or maple syrup
                                            ¼ tspcinnamon
                                            salt & pepper
                                            1Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.10 min
                                            2Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and cinnamon.5 min
                                            3Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.10 min
                                            4Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.3 min
                                            5Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to opaque white. DO NOT OVERCOOK!3-4 min
                                            6Dice 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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                                            Sloppy Joe Sandwiches

                                            3 lbsground beef
                                            2onions (diced)
                                            3 cupketchup
                                            3 tbspbrown sugar
                                            3 tspworcestershice sauce
                                            3 tspmustard
                                            3 tspwhite vinegar
                                            3 tspchili powder
                                            ¾ tspgarlic powder
                                            ¾ tsponion powder
                                            ¾ tspsalt
                                            1Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.4 min
                                            2Add the ground beef and cook, stirring constantly, until brown and finely crumbled.10 min
                                            3Drain and discard as much grease as possible.2 min
                                            4Stir in the remaining ingredients and bring to a boil.5 min
                                            4Cover with a pot lid and simmer.45 min
                                            5(optional) Server on a soft bun, or just in bowls.3 min
                                            \ No newline at end of file +

                                            Sloppy Joe Sandwiches

                                            3 lbsground beef
                                            2onions (diced)
                                            3 cupketchup
                                            3 tbspbrown sugar
                                            3 tspworcestershice sauce
                                            3 tspmustard
                                            3 tspwhite vinegar
                                            3 tspchili powder
                                            ¾ tspgarlic powder
                                            ¾ tsponion powder
                                            ¾ tspsalt
                                            1Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.4 min
                                            2Add the ground beef and cook, stirring constantly, until brown and finely crumbled.10 min
                                            3Drain and discard as much grease as possible.2 min
                                            4Stir in the remaining ingredients and bring to a boil.5 min
                                            4Cover 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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                                            Southern Buttermilk Biscuits

                                            4½ cupsall-purpose flour (Lily brand)
                                            2 tspcream of tartar
                                            2 tspbaking soda
                                            1½ tspsalt
                                            ½ cupbutter (cold, diced)
                                            9 tbspbutter (softened)
                                            3 tbspbutter (melted)
                                            2 cupsbuttermilk

                                            For making gluten free:

                                            omitall-purpose flour
                                            4½ cupsgluten-free flour
                                            1 tbsppsyllium husk
                                            1Preheat the oven to convection bake at 450°F.10 min
                                            2Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.2 min
                                            3Cut 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)
                                            4Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).2 min
                                            5Being 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
                                            6Roll or pat out into a 14×10" rectangle.1 min
                                            7With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.1 min
                                            8Fold 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
                                            9Pat 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
                                            10Pat the dough out into a 1" thick rectangle.1 min
                                            11Cut 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
                                            12Place in the oven and bake until the tops are golden brown and firm.8-12 min
                                            \ No newline at end of file +

                                            Southern Buttermilk Biscuits

                                            4½ cupsall-purpose flour (Lily brand)
                                            2 tspcream of tartar
                                            2 tspbaking soda
                                            1½ tspsalt
                                            ½ cupbutter (cold, diced)
                                            9 tbspbutter (softened)
                                            3 tbspbutter (melted)
                                            2 cupsbuttermilk

                                            For making gluten free:

                                            omitall-purpose flour
                                            4½ cupsgluten-free flour
                                            1 tbsppsyllium husk
                                            1Preheat the oven to convection bake at 450°F.10 min
                                            2Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.2 min
                                            3Cut 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)
                                            4Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).2 min
                                            5Being 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
                                            6Roll or pat out into a 14×10" rectangle.1 min
                                            7With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.1 min
                                            8Fold 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
                                            9Pat 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
                                            10Pat the dough out into a 1" thick rectangle.1 min
                                            11Cut 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
                                            12Place in the oven and bake until the tops are golden brown and firm.8-12 min
                                            \ No newline at end of file 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
                                            \ No newline at end of file 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 @@ -

                                            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).
                                            Suzanne M. Munson, http://allrecipes.com/recipe/17991/stuffed-green-peppers-i
                                            \ No newline at end of file +

                                            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).
                                            Suzanne M. Munson, http://allrecipes.com/recipe/17991/stuffed-green-peppers-i
                                            « Back
                                            \ No newline at end of file diff --git a/docs/style2.css b/docs/style2.css index 57fd2f4..43a4446 100644 --- a/docs/style2.css +++ b/docs/style2.css @@ -136,6 +136,10 @@ text-align: center; } .recipe .credits a { color: gray; } + .recipe .navigation { + font-size: 14pt; + font-style: italic; + margin-top: 0.5in; } @media (max-width: 5in) { .recipe .header { @@ -160,3 +164,9 @@ width: 90%; } .recipe .instructions .step .detail { border: 0; } } +@media print { + .navigation { + display: none; } } +@media screen { + .recipe { + margin-top: 0.25in; } } diff --git a/docs/sweet-potatoes-with-honey-and-rosemary/index.html b/docs/sweet-potatoes-with-honey-and-rosemary/index.html index 891c617..d70cce9 100644 --- a/docs/sweet-potatoes-with-honey-and-rosemary/index.html +++ b/docs/sweet-potatoes-with-honey-and-rosemary/index.html @@ -1 +1 @@ -

                                            Sweet Potatoes with Honey and Rosemary

                                            2 tbspolive oil
                                            ¼ cuphoney
                                            2 tbsprosemary (fresh, chopped)
                                            1 tspkosher salt
                                            1 tspblack pepper
                                            3sweet potatoes (large)
                                            1Preheat the oven to 350°F and line a cooking sheet with foil.1 min
                                            2Wash, peel, and cut the sweet potatoes into bite-sized pieces.10 min
                                            3Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.1 min
                                            4Stir in the sweet potatoes and mix until covered in oil and herbs.1 min
                                            5Transfer the sweet potatoes to the cooking sheet in a single layer.3 min
                                            6Cook sweet potatoes in the oven until tender.45 min
                                            \ No newline at end of file +

                                            Sweet Potatoes with Honey and Rosemary

                                            2 tbspolive oil
                                            ¼ cuphoney
                                            2 tbsprosemary (fresh, chopped)
                                            1 tspkosher salt
                                            1 tspblack pepper
                                            3sweet potatoes (large)
                                            1Preheat the oven to 350°F and line a cooking sheet with foil.1 min
                                            2Wash, peel, and cut the sweet potatoes into bite-sized pieces.10 min
                                            3Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.1 min
                                            4Stir in the sweet potatoes and mix until covered in oil and herbs.1 min
                                            5Transfer the sweet potatoes to the cooking sheet in a single layer.3 min
                                            6Cook sweet potatoes in the oven until tender.45 min
                                            \ No newline at end of file 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
                                            \ No newline at end of file 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 cupswater
                                            5 cupschicken stock
                                            4 tbspbutter
                                            3celery stalks (diced)
                                            3 cupsfrench lentils
                                            1onion (yellow)
                                            1 bunchswiss chard (chopped)
                                            1butternut squash (cubed)
                                            3 tbspcurry powder
                                            2 tbsphoney
                                            2bay leaves
                                            1 sprigfresh thyme
                                            salt & pepper
                                            1Pour the water and chicken stock in to a large stock pot on medium heat.15 min
                                            2Add vegetables and lentils to the stock pot and bring to a boil.15 min
                                            3Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.3 hours
                                            4Add 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 cupswater
                                            5 cupschicken stock
                                            4 tbspbutter
                                            3celery stalks (diced)
                                            3 cupsfrench lentils
                                            1onion (yellow)
                                            1 bunchswiss chard (chopped)
                                            1butternut squash (cubed)
                                            3 tbspcurry powder
                                            2 tbsphoney
                                            2bay leaves
                                            1 sprigfresh thyme
                                            salt & pepper
                                            1Pour the water and chicken stock in to a large stock pot on medium heat.15 min
                                            2Add vegetables and lentils to the stock pot and bring to a boil.15 min
                                            3Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.3 hours
                                            4Add 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