Fix images links & add back links

2017-11-24 19:31:55 -08:00
parent 02cd40c578
commit 8da811fbdb
80 changed files with 166 additions and 134 deletions
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-<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Caldo Verde</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>½ cup</td><td>olive oil</td></tr><tr><td>24 oz</td><td>spanish chorizo sausage</td></tr><tr><td>2</td><td>onions (chopped fine)</td></tr><tr><td>8 cloves</td><td>garlic</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4 lbs</td><td>potatoes (yukon gold)</td></tr><tr><td>8 cups</td><td>chicken broth</td></tr><tr><td>8 cups</td><td>water</td></tr><tr><td>2 lbs</td><td>collard greens</td></tr><tr><td>4 tsp</td><td>white wine vinegar</td></tr><tr><td>&nbsp;</td><td>salt &amp; pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat 1 tsp olive oil in a large stock pot over medium-high heat.</td><td>2 min</td></tr><tr><td>2</td><td>Add chorizo and cook until lightly browned.</td><td>5 min</td></tr><tr><td>3</td><td>Transfer the chorizo to a bowl and set aside.</td><td>1 min</td></tr><tr><td>4</td><td>Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
+<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Caldo Verde</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>½ cup</td><td>olive oil</td></tr><tr><td>24 oz</td><td>spanish chorizo sausage</td></tr><tr><td>2</td><td>onions (chopped fine)</td></tr><tr><td>8 cloves</td><td>garlic</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4 lbs</td><td>potatoes (yukon gold)</td></tr><tr><td>8 cups</td><td>chicken broth</td></tr><tr><td>8 cups</td><td>water</td></tr><tr><td>2 lbs</td><td>collard greens</td></tr><tr><td>4 tsp</td><td>white wine vinegar</td></tr><tr><td>&nbsp;</td><td>salt &amp; pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat 1 tsp olive oil in a large stock pot over medium-high heat.</td><td>2 min</td></tr><tr><td>2</td><td>Add chorizo and cook until lightly browned.</td><td>5 min</td></tr><tr><td>3</td><td>Transfer the chorizo to a bowl and set aside.</td><td>1 min</td></tr><tr><td>4</td><td>Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
 Cook until onion is translucent.</td><td>5 min</td></tr><tr><td>5</td><td>Add potatoes, broth, water and bring to a boil.</td><td>10 min</td></tr><tr><td>6</td><td>Reduce heat and simmer until potatoes and just tender.</td><td>8-10 min</td></tr><tr><td>7</td><td>Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.</td><td>5 min</td></tr><tr><td>8</td><td>Add collard greens and simmer.</td><td>10 min</td></tr><tr><td>9</td><td>Stir in chorizo an dsimmer until greens are soft.</td><td>8-10 min</td></tr><tr><td>9</td><td>Add remaining oil to the blender and purée</td><td>1 min</td></tr><tr><td>10</td><td>Turn off the heat and add both the purée and vinegar.</td><td>1 min</td></tr></table></section></body></html>