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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bagels</h1><div class="timing">prep 50 min, cook 90 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="description">This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1¼ tbsp</div><div class="item">sugar (granulated)</div></li><li><div class="amount">1¼ tsp</div><div class="item">yeast (active dry)</div></li></ul></div><div class="detail">Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">flour (all purpose)</div></li><li><div class="amount">¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">25 g</div><div class="item">flour (all purpose)</div></li></ul></div><div class="detail">On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">egg</div></li><li><div class="amount"> ~</div><div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div></li></ul></div><div class="detail">Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul></ul></div><div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bagels</h1><div class="timing">prep 50 min, cook 90 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="description">This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1¼ tbsp</div><div class="item">sugar (granulated)</div></li><li><div class="amount">1¼ tsp</div><div class="item">yeast (active dry)</div></li></ul></div><div class="detail">Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">flour (all purpose)</div></li><li><div class="amount">¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">25 g</div><div class="item">flour (all purpose)</div></li></ul></div><div class="detail">On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">egg</div></li><li><div class="amount"> ~</div><div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div></li></ul></div><div class="detail">Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul></ul></div><div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>BBQ Pork Ribs</h1><div class="timing">prep 20 min, cook 2—2½ hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 6</div><div class="description">This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 lbs</div><div class="item">pork ribs</div></li><li><div class="amount">¾ cup</div><div class="item">light brown sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">hicory smoke salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul></ul></div><div class="detail">Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 cups</div><div class="item">BBQ sauce</div></li></ul></div><div class="detail">Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>BBQ Pork Ribs</h1><div class="timing">prep 20 min, cook 2—2½ hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 6</div><div class="description">This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 lbs</div><div class="item">pork ribs</div></li><li><div class="amount">¾ cup</div><div class="item">light brown sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">hicory smoke salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul></ul></div><div class="detail">Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 cups</div><div class="item">BBQ sauce</div></li></ul></div><div class="detail">Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Beef Stroganoff</h1><div class="timing">prep 20 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">beef (stew meat)</div></li><li><div class="amount">½ cup</div><div class="item">red wine</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">yellow onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">mushrooms (sliced)</div></li></ul></div><div class="detail">Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">gluten-free flour (or all-purpose)</div></li><li><div class="amount">1⅓ cups</div><div class="item">beef broth</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tsp</div><div class="item">yellow mustard</div></li><li><div class="amount">2 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul></ul></div><div class="detail">Combine everything in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">sour cream</div></li><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li></ul></div><div class="detail">Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.</div></div></section><section class="credits">SANFRANCOOK, AllRecipes.com, <a href=http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff>http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Beef Stroganoff</h1><div class="timing">prep 20 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">beef (stew meat)</div></li><li><div class="amount">½ cup</div><div class="item">red wine</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">yellow onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">mushrooms (sliced)</div></li></ul></div><div class="detail">Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">gluten-free flour (or all-purpose)</div></li><li><div class="amount">1⅓ cups</div><div class="item">beef broth</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tsp</div><div class="item">yellow mustard</div></li><li><div class="amount">2 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul></ul></div><div class="detail">Combine everything in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">sour cream</div></li><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li></ul></div><div class="detail">Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.</div></div></section><section class="credits">SANFRANCOOK, AllRecipes.com, <a href="http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff">http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff</a></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bok Choy with Garlic</h1><div class="timing">prep 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">3 cups</div><div class="item">chicken broth</div></li><li><div class="amount">6 heads</div><div class="item">baby bok choy</div></li><li><div class="amount"> ~</div><div class="item">salt & pepper</div></li></ul></div><div class="detail">Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bok Choy with Garlic</h1><div class="timing">prep 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">3 cups</div><div class="item">chicken broth</div></li><li><div class="amount">6 heads</div><div class="item">baby bok choy</div></li><li><div class="amount"> ~</div><div class="item">salt & pepper</div></li></ul></div><div class="detail">Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bourbon Glazed Carrots</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">carrots</div></li></ul></div><div class="detail">Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">brown sugar</div></li><li><div class="amount">2 tbsp</div><div class="item">bourbon</div></li></ul></div><div class="detail">When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.</div></div></section><section class="credits">Flipper, <a href="http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/">http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bourbon Glazed Carrots</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">carrots</div></li></ul></div><div class="detail">Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">brown sugar</div></li><li><div class="amount">2 tbsp</div><div class="item">bourbon</div></li></ul></div><div class="detail">When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.</div></div></section><section class="credits">Flipper, <a href="http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/">http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/</a></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Caesar Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>anchovy paste</td></tr><tr><td>5 tsp</td><td>garlic (minced)</td></tr><tr><td>2 tsp</td><td>lemon juice</td></tr><tr><td>2 heads</td><td>romaine lettuce</td></tr><tr><td>⅓ cup</td><td>parmesan cheese</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
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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>Caesar Salad</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>6 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>anchovy paste</td></tr><tr><td>5 tsp</td><td>garlic (minced)</td></tr><tr><td>2 tsp</td><td>lemon juice</td></tr><tr><td>2 heads</td><td>romaine lettuce</td></tr><tr><td>⅓ cup</td><td>parmesan cheese</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
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smooth and evenly mixed.</td><td>3 min</td></tr><tr><td>2</td><td>Place the dressing the refrigerator to chill.</td><td>30 min</td></tr><tr><td>3</td><td>Roll the bowl around on its sides to spread the dressing evenly across the inner surface.</td><td>1 min</td></tr><tr><td>4</td><td>Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.</td><td>3 min</td></tr><tr><td>5</td><td>Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.</td><td>1 min</td></tr><tr><td>6</td><td>Sprinkle the cheese over the salad.</td><td>1 min</td></tr></table></section></body></html>
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smooth and evenly mixed.</td><td>3 min</td></tr><tr><td>2</td><td>Place the dressing the refrigerator to chill.</td><td>30 min</td></tr><tr><td>3</td><td>Roll the bowl around on its sides to spread the dressing evenly across the inner surface.</td><td>1 min</td></tr><tr><td>4</td><td>Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.</td><td>3 min</td></tr><tr><td>5</td><td>Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.</td><td>1 min</td></tr><tr><td>6</td><td>Sprinkle the cheese over the salad.</td><td>1 min</td></tr></table></section></body></html>
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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> </td><td>salt & 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.
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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="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> </td><td>salt & 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.
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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>
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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>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Challah</h1><div class="timing">prep 35 min, cook 3 hours</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 16</div><div class="description">Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1½ packets</div><div class="item">active dry yeast</div></li><li><div class="amount">1 tbsp</div><div class="item">sugar</div></li><li><div class="amount">1⅓ cups</div><div class="item">water (115°F)</div></li></ul></div><div class="detail">In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">olive oil</div></li><li><div class="amount">5 </div><div class="item">eggs</div></li><li><div class="amount">½ cup</div><div class="item">sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li></ul></div><div class="detail">Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">all-purpose flour</div></li></ul></div><div class="detail">Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">egg</div></li><li><div class="amount">1 tsp</div><div class="item">milk (whole)</div></li><li><div class="amount">1 tbsp</div><div class="item">caraway seeds</div></li></ul></div><div class="detail">Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Challah</h1><div class="timing">prep 35 min, cook 3 hours</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 16</div><div class="description">Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1½ packets</div><div class="item">active dry yeast</div></li><li><div class="amount">1 tbsp</div><div class="item">sugar</div></li><li><div class="amount">1⅓ cups</div><div class="item">water (115°F)</div></li></ul></div><div class="detail">In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">olive oil</div></li><li><div class="amount">5 </div><div class="item">eggs</div></li><li><div class="amount">½ cup</div><div class="item">sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li></ul></div><div class="detail">Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">all-purpose flour</div></li></ul></div><div class="detail">Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">egg</div></li><li><div class="amount">1 tsp</div><div class="item">milk (whole)</div></li><li><div class="amount">1 tbsp</div><div class="item">caraway seeds</div></li></ul></div><div class="detail">Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Chicken Breasts with Caper Cream Sauce</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr><tr><td>1 tsp</td><td>lemon pepper</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>dill weed</td></tr><tr><td>1 tsp</td><td>garlic powder</td></tr><tr><td>3 tbsp</td><td>butter</td></tr><tr><td>½ cup</td><td>whipping cream</td></tr><tr><td>2 tbsp</td><td>capers</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.</td><td>1 min</td></tr><tr><td>2</td><td>Melt the butter in a large skillet over medium heat.</td><td>1 min</td></tr><tr><td>3</td><td>Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
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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>Chicken Breasts with Caper Cream Sauce</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr><tr><td>1 tsp</td><td>lemon pepper</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>dill weed</td></tr><tr><td>1 tsp</td><td>garlic powder</td></tr><tr><td>3 tbsp</td><td>butter</td></tr><tr><td>½ cup</td><td>whipping cream</td></tr><tr><td>2 tbsp</td><td>capers</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.</td><td>1 min</td></tr><tr><td>2</td><td>Melt the butter in a large skillet over medium heat.</td><td>1 min</td></tr><tr><td>3</td><td>Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
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browned evenly.</td><td>5 min</td></tr><tr><td>4</td><td>Reduce heat to medium and continue to cook until heated to 180°F all the way through.</td><td>5-7 min</td></tr><tr><td>5</td><td>Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
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browned evenly.</td><td>5 min</td></tr><tr><td>4</td><td>Reduce heat to medium and continue to cook until heated to 180°F all the way through.</td><td>5-7 min</td></tr><tr><td>5</td><td>Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
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continuously until the sauce thickens.</td><td>3 min</td></tr><tr><td>6</td><td>Stir in the capers, then pour sauce over the chicken and serve.</td><td>1 min</td></tr></table></section></body></html>
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continuously until the sauce thickens.</td><td>3 min</td></tr><tr><td>6</td><td>Stir in the capers, then pour sauce over the chicken and serve.</td><td>1 min</td></tr></table></section></body></html>
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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>Chicken Cordon Bleu</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>8 sliced</td><td>ham</td></tr><tr><td>8 pieces</td><td>swiss cheese (¼×¼×2" lardons)</td></tr><tr><td>¼ cup</td><td>butter (melted)</td></tr><tr><td>½ cup</td><td>cornflakes (crushed)</td></tr><tr><td>10 oz</td><td>cream of chicken soup</td></tr><tr><td>1 tsp</td><td>lemon juice</td></tr><tr><td>½ cup</td><td>sour cream</td></tr><tr><td> </td><td>salt & pepper</td></tr><tr><td>1 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°F.</td><td>10 min</td></tr><tr><td>2</td><td>Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
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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>Chicken Cordon Bleu</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>8 sliced</td><td>ham</td></tr><tr><td>8 pieces</td><td>swiss cheese (¼×¼×2" lardons)</td></tr><tr><td>¼ cup</td><td>butter (melted)</td></tr><tr><td>½ cup</td><td>cornflakes (crushed)</td></tr><tr><td>10 oz</td><td>cream of chicken soup</td></tr><tr><td>1 tsp</td><td>lemon juice</td></tr><tr><td>½ cup</td><td>sour cream</td></tr><tr><td> </td><td>salt & pepper</td></tr><tr><td>1 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°F.</td><td>10 min</td></tr><tr><td>2</td><td>Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
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pepper. Roll up each slice and put aside.</td><td>15 min</td></tr><tr><td>2</td><td>Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
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pepper. Roll up each slice and put aside.</td><td>15 min</td></tr><tr><td>2</td><td>Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
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until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
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until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
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toothpicks.</td><td>15 min</td></tr><tr><td>3</td><td>Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
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toothpicks.</td><td>15 min</td></tr><tr><td>3</td><td>Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
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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>Chicken Pot Pie</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>1</td><td>onion (chopped fine)</td></tr><tr><td>2</td><td>carrots (sliced thin)</td></tr><tr><td>1</td><td>celery stalk (diced)</td></tr><tr><td>1 tsp</td><td>tomato paste</td></tr><tr><td>1 tsp</td><td>thyme (fresh, diced)</td></tr><tr><td>⅓ cup</td><td>flour</td></tr><tr><td>2 cup</td><td>chicken broth</td></tr><tr><td>1½ lbs</td><td>chicken thighs (skinless, diced)</td></tr><tr><td>½ cup</td><td>peas (frozen)</td></tr><tr><td>¼ cup</td><td>heavy cream</td></tr><tr><td>3 tbsp</td><td>parsley (fresh, minced)</td></tr><tr><td>1 tbsp</td><td>sherry (dry)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Melt the butter in a large cast-iron pan.</td><td>2 min</td></tr><tr><td>2</td><td>Add onions, carrots, celery, salt, and pepper; cook until soft.</td><td>8 min</td></tr><tr><td>3</td><td>Stir in the tomato paste and thyme; cook until browned.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the flour and cook until golden.</td><td>1 min</td></tr><tr><td>5</td><td>Slowly whisk in the chicken broth until smooth.</td><td>2 min</td></tr><tr><td>6</td><td>Add the chicken and cover; simmer until the chicken is cooked all the way through.</td><td>10 min</td></tr><tr><td>7</td><td>Stir in the peas, heavy cream, and sherry.</td><td>1 min</td></tr><tr><td>8</td><td>(optional) Serve by pouring over biscuits or in a pie crust.</td><td></td></tr></table></section></body></html>
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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>Chicken Pot Pie</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>1</td><td>onion (chopped fine)</td></tr><tr><td>2</td><td>carrots (sliced thin)</td></tr><tr><td>1</td><td>celery stalk (diced)</td></tr><tr><td>1 tsp</td><td>tomato paste</td></tr><tr><td>1 tsp</td><td>thyme (fresh, diced)</td></tr><tr><td>⅓ cup</td><td>flour</td></tr><tr><td>2 cup</td><td>chicken broth</td></tr><tr><td>1½ lbs</td><td>chicken thighs (skinless, diced)</td></tr><tr><td>½ cup</td><td>peas (frozen)</td></tr><tr><td>¼ cup</td><td>heavy cream</td></tr><tr><td>3 tbsp</td><td>parsley (fresh, minced)</td></tr><tr><td>1 tbsp</td><td>sherry (dry)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Melt the butter in a large cast-iron pan.</td><td>2 min</td></tr><tr><td>2</td><td>Add onions, carrots, celery, salt, and pepper; cook until soft.</td><td>8 min</td></tr><tr><td>3</td><td>Stir in the tomato paste and thyme; cook until browned.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the flour and cook until golden.</td><td>1 min</td></tr><tr><td>5</td><td>Slowly whisk in the chicken broth until smooth.</td><td>2 min</td></tr><tr><td>6</td><td>Add the chicken and cover; simmer until the chicken is cooked all the way through.</td><td>10 min</td></tr><tr><td>7</td><td>Stir in the peas, heavy cream, and sherry.</td><td>1 min</td></tr><tr><td>8</td><td>(optional) Serve by pouring over biscuits or in a pie crust.</td><td></td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chili</h1><div class="timing">prep 30 min,cook 3–4 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 slice</div><div class="item">bacon</div></li></ul></div><div class="detail">Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">ground beef</div></li><li><div class="amount">1 lb</div><div class="item">italian sausage</div></li></ul></div><div class="detail">Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 (15 oz) can</div><div class="item">chili beans (drained)</div></li><li><div class="amount">1 (15 oz) can</div><div class="item">kidney beans (drained)</div></li><li><div class="amount">2 (28 oz) can</div><div class="item">diced tomatoes</div></li><li><div class="amount">1 (6 oz) can</div><div class="item">tomato paste</div></li><li><div class="amount">1 </div><div class="item">yellow onion (diced)</div></li><li><div class="amount">3 stalks</div><div class="item">celery (diced)</div></li><li><div class="amount">1 </div><div class="item">green pepper (diced)</div></li><li><div class="amount">1 </div><div class="item">red pepper (diced)</div></li><li><div class="amount">4 cups</div><div class="item">beef stock</div></li><li><div class="amount">¼ cup</div><div class="item">chili powder</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">dried oregano</div></li><li><div class="amount">2 tsp</div><div class="item">ground cumin</div></li><li><div class="amount">2 tsp</div><div class="item">Tabasco sauce</div></li><li><div class="amount">1½ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">1 tsp</div><div class="item">dried basil</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li><li><div class="amount">1 tsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">white sugar</div></li></ul></div><div class="detail">Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">8 oz</div><div class="item">cheddar cheese</div></li><li><div class="amount"> ~</div><div class="item">corn tortilla chips</div></li></ul></div><div class="detail">Adjust seasonings to taste, and serve with shredded cheese and chips.</div></div></section><section class="credits">MIGHTYPURDUE22, <a href=http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/>http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chili</h1><div class="timing">prep 30 min, cook 3–4 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 slice</div><div class="item">bacon</div></li></ul></div><div class="detail">Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">ground beef</div></li><li><div class="amount">1 lb</div><div class="item">italian sausage</div></li></ul></div><div class="detail">Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 (15 oz) can</div><div class="item">chili beans (drained)</div></li><li><div class="amount">1 (15 oz) can</div><div class="item">kidney beans (drained)</div></li><li><div class="amount">2 (28 oz) can</div><div class="item">diced tomatoes</div></li><li><div class="amount">1 (6 oz) can</div><div class="item">tomato paste</div></li><li><div class="amount">1 </div><div class="item">yellow onion (diced)</div></li><li><div class="amount">3 stalks</div><div class="item">celery (diced)</div></li><li><div class="amount">1 </div><div class="item">green pepper (diced)</div></li><li><div class="amount">1 </div><div class="item">red pepper (diced)</div></li><li><div class="amount">4 cups</div><div class="item">beef stock</div></li><li><div class="amount">¼ cup</div><div class="item">chili powder</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">dried oregano</div></li><li><div class="amount">2 tsp</div><div class="item">ground cumin</div></li><li><div class="amount">2 tsp</div><div class="item">Tabasco sauce</div></li><li><div class="amount">1½ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">1 tsp</div><div class="item">dried basil</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li><li><div class="amount">1 tsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">white sugar</div></li></ul></div><div class="detail">Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">8 oz</div><div class="item">cheddar cheese</div></li><li><div class="amount"> ~</div><div class="item">corn tortilla chips</div></li></ul></div><div class="detail">Adjust seasonings to taste, and serve with shredded cheese and chips.</div></div></section><section class="credits">MIGHTYPURDUE22, <a href="http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/">http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/</a></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Chole</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>cilantro (chopped)</td></tr><tr><td>16 oz can</td><td>garbanzo beans (rinsed, drained)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>1 cup</td><td>onions (chopped)</td></tr><tr><td>½ cup</td><td>tomatoes (chopped)</td></tr><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>1½ cups</td><td>water</td></tr><tr><td>½ tsp</td><td>chili powder</td></tr><tr><td>1½ tsp</td><td>coriander powder</td></tr><tr><td>½ tsp</td><td>cumin powder</td></tr><tr><td>¾ tsp</td><td>garam masala</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>turmeric</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Sauté onions in oil in a skillet over medium-low heat until soft and translucent.</td><td>5 min</td></tr><tr><td>2</td><td>Stir in garlic and continue to cook.</td><td>2 min</td></tr><tr><td>3</td><td>Add tomatoes, cover, and continue to cook.</td><td>5 min</td></tr><tr><td>4</td><td>Stir in dry dry spices and continue to cook.</td><td>1 min</td></tr><tr><td>5</td><td>Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.</td><td>3-5 min</td></tr><tr><td>6</td><td>Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.</td><td>5 min</td></tr><tr><td>7</td><td> Add cilantro, mixing well along with additional water to create the desired thickness of the
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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>Chole</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>cilantro (chopped)</td></tr><tr><td>16 oz can</td><td>garbanzo beans (rinsed, drained)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>1 cup</td><td>onions (chopped)</td></tr><tr><td>½ cup</td><td>tomatoes (chopped)</td></tr><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>1½ cups</td><td>water</td></tr><tr><td>½ tsp</td><td>chili powder</td></tr><tr><td>1½ tsp</td><td>coriander powder</td></tr><tr><td>½ tsp</td><td>cumin powder</td></tr><tr><td>¾ tsp</td><td>garam masala</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>turmeric</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Sauté onions in oil in a skillet over medium-low heat until soft and translucent.</td><td>5 min</td></tr><tr><td>2</td><td>Stir in garlic and continue to cook.</td><td>2 min</td></tr><tr><td>3</td><td>Add tomatoes, cover, and continue to cook.</td><td>5 min</td></tr><tr><td>4</td><td>Stir in dry dry spices and continue to cook.</td><td>1 min</td></tr><tr><td>5</td><td>Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.</td><td>3-5 min</td></tr><tr><td>6</td><td>Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.</td><td>5 min</td></tr><tr><td>7</td><td> Add cilantro, mixing well along with additional water to create the desired thickness of the
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sauce.</td><td>2 min</td></tr></table></section></body></html>
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sauce.</td><td>2 min</td></tr></table></section></body></html>
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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>Clam Chowder</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 6½ oz cans</td><td>minced clams</td></tr><tr><td>1 cup</td><td>onion (chopped)</td></tr><tr><td>1 cup</td><td>celery (diced)</td></tr><tr><td>1 cups</td><td>potatoes (cubed)</td></tr><tr><td>1 cup</td><td>carrots (diced)</td></tr><tr><td>¾ cup</td><td>butter</td></tr><tr><td>¾ cup</td><td>all-purpose flour</td></tr><tr><td>1 qt</td><td>half-n-half</td></tr><tr><td>2 tbsp</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
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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>Clam Chowder</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>3 6½ oz cans</td><td>minced clams</td></tr><tr><td>1 cup</td><td>onion (chopped)</td></tr><tr><td>1 cup</td><td>celery (diced)</td></tr><tr><td>1 cups</td><td>potatoes (cubed)</td></tr><tr><td>1 cup</td><td>carrots (diced)</td></tr><tr><td>¾ cup</td><td>butter</td></tr><tr><td>¾ cup</td><td>all-purpose flour</td></tr><tr><td>1 qt</td><td>half-n-half</td></tr><tr><td>2 tbsp</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
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water to cover, and cook over medium heat until tender.</td><td>20 min</td></tr><tr><td>2</td><td>Melt the butter in a large, heavy saucepan over medium heat.</td><td>2 min</td></tr><tr><td>3</td><td>Whisk in the flour until smooth. Whisk in cream until smooth.</td><td>2 min</td></tr><tr><td>4</td><td>Add vegetables and heat, but do not boil.</td><td>10 min</td></tr><tr><td>5</td><td>Remove heat and stir in clams, vinegar, salt and pepper.</td><td>1 min</td></tr></table></section></body></html>
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water to cover, and cook over medium heat until tender.</td><td>20 min</td></tr><tr><td>2</td><td>Melt the butter in a large, heavy saucepan over medium heat.</td><td>2 min</td></tr><tr><td>3</td><td>Whisk in the flour until smooth. Whisk in cream until smooth.</td><td>2 min</td></tr><tr><td>4</td><td>Add vegetables and heat, but do not boil.</td><td>10 min</td></tr><tr><td>5</td><td>Remove heat and stir in clams, vinegar, salt and pepper.</td><td>1 min</td></tr></table></section></body></html>
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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>Cream of Spinach Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1½ cups</td><td>water</td></tr><tr><td>3 tsp</td><td>chicken bouillon</td></tr><tr><td>10 oz</td><td>spinach (frozen)</td></tr><tr><td>3 tbsp</td><td>butter (unsalted)</td></tr><tr><td>¼ cup</td><td>flour</td></tr><tr><td>2 cups</td><td>whole milk</td></tr><tr><td>1 cup</td><td>heavy cream</td></tr><tr><td>1</td><td>onion (small, yellow)</td></tr><tr><td>¼ cup</td><td>parmesan cheese (shredded)</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3 cloves</td><td>garlic (diced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cook water, bouillon, and spinach in a large saucepan until spinach is tender.</td><td>5 min</td></tr><tr><td>2</td><td>Melt butter in a large stock pot.</td><td>1 min</td></tr><tr><td>3</td><td>Cook onion and garlic until golden and translucent.</td><td>3 min</td></tr><tr><td>4</td><td>Stir in flour slowly, mixing throughly and cook until golden.</td><td>2 min</td></tr><tr><td>5</td><td>Gradually whisk in milk and cream and cook until thickened.</td><td>5 min</td></tr><tr><td>6</td><td>Add spinach to the stock pot and heat gently until consistently heated throughout.</td><td>5 min</td></tr></table></section></body></html>
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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>Cream of Spinach Soup</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1½ cups</td><td>water</td></tr><tr><td>3 tsp</td><td>chicken bouillon</td></tr><tr><td>10 oz</td><td>spinach (frozen)</td></tr><tr><td>3 tbsp</td><td>butter (unsalted)</td></tr><tr><td>¼ cup</td><td>flour</td></tr><tr><td>2 cups</td><td>whole milk</td></tr><tr><td>1 cup</td><td>heavy cream</td></tr><tr><td>1</td><td>onion (small, yellow)</td></tr><tr><td>¼ cup</td><td>parmesan cheese (shredded)</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3 cloves</td><td>garlic (diced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cook water, bouillon, and spinach in a large saucepan until spinach is tender.</td><td>5 min</td></tr><tr><td>2</td><td>Melt butter in a large stock pot.</td><td>1 min</td></tr><tr><td>3</td><td>Cook onion and garlic until golden and translucent.</td><td>3 min</td></tr><tr><td>4</td><td>Stir in flour slowly, mixing throughly and cook until golden.</td><td>2 min</td></tr><tr><td>5</td><td>Gradually whisk in milk and cream and cook until thickened.</td><td>5 min</td></tr><tr><td>6</td><td>Add spinach to the stock pot and heat gently until consistently heated throughout.</td><td>5 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Creamed Spinach</h1><div class="timing">prep 5 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 5</div><div class="description">Both tasty and simple to make, this recipe is a great way to add a little green to any meal.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">40 oz</div><div class="item">frozen spinach</div></li></ul></div><div class="detail">In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">whole milk</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">3 tbsp</div><div class="item">flour</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">parmesean cheese (grated)</div></li><li><div class="amount">1 tsp</div><div class="item">nutmeg</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Creamed Spinach</h1><div class="timing">prep 5 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 5</div><div class="description">Both tasty and simple to make, this recipe is a great way to add a little green to any meal.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">40 oz</div><div class="item">frozen spinach</div></li></ul></div><div class="detail">In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">whole milk</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">3 tbsp</div><div class="item">flour</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">parmesean cheese (grated)</div></li><li><div class="amount">1 tsp</div><div class="item">nutmeg</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Cucumber Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 cups</td><td>cucumbers (thinly sliced)</td></tr><tr><td>1½ cups</td><td>cherry tomatoes</td></tr><tr><td>8 oz</td><td>mozzarella (cubed)</td></tr><tr><td>½ cup</td><td>basil (shredded)</td></tr><tr><td>3 tbsp</td><td>olive oil</td></tr><tr><td>3 tbsp</td><td>pickled red onion fluid</td></tr><tr><td>1 cup</td><td>pickled red onions</td></tr><tr><td></td><td>salt & pepper</td></tr></table><h2>Pickled Red Onions</h2><table><tr><td>½ cup</td><td>white vinegar</td></tr><tr><td>½ cup</td><td>water</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr><tr><td>2 cups</td><td>red onion (thinly sliced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Combine vinegar, water, and sugar in a small saucepan and bring to a boil.</td><td>5 min</td></tr><tr><td>2</td><td>Add onions and simmer until soft.</td><td>5 min</td></tr><tr><td>3</td><td>Place the onions in the refrigerator while you gather the rest of the salad ingredients.</td><td>5 min</td></tr><tr><td>4</td><td>Combine ingredients & toss</td><td>2 min</td></tr></table></section></body></html>
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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>Cucumber Salad</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>3 cups</td><td>cucumbers (thinly sliced)</td></tr><tr><td>1½ cups</td><td>cherry tomatoes</td></tr><tr><td>8 oz</td><td>mozzarella (cubed)</td></tr><tr><td>½ cup</td><td>basil (shredded)</td></tr><tr><td>3 tbsp</td><td>olive oil</td></tr><tr><td>3 tbsp</td><td>pickled red onion fluid</td></tr><tr><td>1 cup</td><td>pickled red onions</td></tr><tr><td></td><td>salt & pepper</td></tr></table><h2>Pickled Red Onions</h2><table><tr><td>½ cup</td><td>white vinegar</td></tr><tr><td>½ cup</td><td>water</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr><tr><td>2 cups</td><td>red onion (thinly sliced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Combine vinegar, water, and sugar in a small saucepan and bring to a boil.</td><td>5 min</td></tr><tr><td>2</td><td>Add onions and simmer until soft.</td><td>5 min</td></tr><tr><td>3</td><td>Place the onions in the refrigerator while you gather the rest of the salad ingredients.</td><td>5 min</td></tr><tr><td>4</td><td>Combine ingredients & toss</td><td>2 min</td></tr></table></section></body></html>
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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>Curry Butternut Squash & Apple Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>extra-virgin olive oil</td></tr><tr><td>1</td><td>carrot</td></tr><tr><td>1</td><td>onion (diced)</td></tr><tr><td>1</td><td>apple (cored, peeled, and chopped)</td></tr><tr><td>4 cups</td><td>butternut squash (peeled and chopped)</td></tr><tr><td>1 tsp</td><td>cinnamon</td></tr><tr><td>1½ tsp</td><td>yellow curry powder</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>4 cups</td><td>chicken broth</td></tr><tr><td>½ cup</td><td>cream or half'n'half</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat oil in a large soup pot.</td><td>2 min</td></tr><tr><td>2</td><td>Add carrot and onion; heat until carrots have begun to soften and onion is translucent</td><td>10 min</td></tr><tr><td>3</td><td>Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.</td><td>1 min</td></tr><tr><td>4</td><td>Bring to a boil, reduce heat, and simmer until squash is tender.</td><td>30 min</td></tr><tr><td>5</td><td>Use an immersion blender to purée the soup (or work through a blender in batches)</td><td>2 min</td></tr><tr><td>6</td><td>Add cream and blend into the soup.</td><td>1 min</td></tr></table></section></body></html>
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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>Curry Butternut Squash & Apple Soup</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>extra-virgin olive oil</td></tr><tr><td>1</td><td>carrot</td></tr><tr><td>1</td><td>onion (diced)</td></tr><tr><td>1</td><td>apple (cored, peeled, and chopped)</td></tr><tr><td>4 cups</td><td>butternut squash (peeled and chopped)</td></tr><tr><td>1 tsp</td><td>cinnamon</td></tr><tr><td>1½ tsp</td><td>yellow curry powder</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>4 cups</td><td>chicken broth</td></tr><tr><td>½ cup</td><td>cream or half'n'half</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat oil in a large soup pot.</td><td>2 min</td></tr><tr><td>2</td><td>Add carrot and onion; heat until carrots have begun to soften and onion is translucent</td><td>10 min</td></tr><tr><td>3</td><td>Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.</td><td>1 min</td></tr><tr><td>4</td><td>Bring to a boil, reduce heat, and simmer until squash is tender.</td><td>30 min</td></tr><tr><td>5</td><td>Use an immersion blender to purée the soup (or work through a blender in batches)</td><td>2 min</td></tr><tr><td>6</td><td>Add cream and blend into the soup.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Egg & Onion Pie</h1><div class="timing">prep 20 min,cook 40 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">2 </div><div class="item">yellow onions</div></li></ul></div><div class="detail">In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">eggs</div></li><li><div class="amount">2 </div><div class="item">egg yolks</div></li><li><div class="amount">1 cup</div><div class="item">milk (whole)</div></li><li><div class="amount">½ cup</div><div class="item">cream</div></li><li><div class="amount">1 tbsp</div><div class="item">chives</div></li><li><div class="amount">1 tbsp</div><div class="item">parsley</div></li><li><div class="amount"> ~</div><div class="item">salt and pepper</div></li></ul></div><div class="detail">In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper. <br><br>Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Egg & Onion Pie</h1><div class="timing">prep 20 min, cook 40 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">2 </div><div class="item">yellow onions</div></li></ul></div><div class="detail">In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">eggs</div></li><li><div class="amount">2 </div><div class="item">egg yolks</div></li><li><div class="amount">1 cup</div><div class="item">milk (whole)</div></li><li><div class="amount">½ cup</div><div class="item">cream</div></li><li><div class="amount">1 tbsp</div><div class="item">chives</div></li><li><div class="amount">1 tbsp</div><div class="item">parsley</div></li><li><div class="amount"> ~</div><div class="item">salt and pepper</div></li></ul></div><div class="detail">In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper. <br><br>Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Fluffy Pancakes</h1><div class="timing">prep 10 min, cook 5 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 2</div><div class="description">These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">¾ cups</div><div class="item">milk</div></li><li><div class="amount">1 tbsp</div><div class="item">white vinegar</div></li></ul></div><div class="detail">Combine the milk and vinegar in a medium bowl and set aside to sour.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">all-purpose flour</div></li><li><div class="amount">2 tbsp</div><div class="item">white sugar</div></li><li><div class="amount">1 tsp</div><div class="item">baking powder</div></li><li><div class="amount">½ tsp</div><div class="item">baking soda</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Combine the dry ingredients in a medium bowl and whisk together throughly.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">egg</div></li></ul></div><div class="detail">Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.</div></div></section></body></html>
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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>Fluffy Pancakes</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>¾ cup</td><td>whole milk</td></tr><tr><td>2 tbsp</td><td>white vinegar</td></tr><tr><td>1 cup</td><td>all-purpose flour</td></tr><tr><td>2 tbsp</td><td>white sugar</td></tr><tr><td>1 tsp</td><td>baking powder</td></tr><tr><td>½ tsp</td><td>baking soda</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>2 tbsp</td><td>butter (melted)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Combine milk and vinegar in a medium bowl and set aside to sour.</td><td>5 min</td></tr><tr><td>2</td><td>Combine dry ingredients in a small bowl.</td><td>1 min</td></tr><tr><td>3</td><td>Whisk the egg and melted butter into the soured milk.</td><td>1 min</td></tr><tr><td>4</td><td>Whisk the dry ingredients into the wet ingredients a little at a time, being sure to eliminateany lumps before adding more of the dry mixture.</td><td>3 min</td></tr><tr><td>5</td><td>Heat a large skillet over medium heat (300°F). Scoop ¼ cup of the batter at a time to form eachpancake. Cook until bubbles form, then flip. Remove each from the heat when lightly browned.</td><td>5 min</td></tr></table></section></body></html>
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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>Garlic Broccoli</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 bunch</td><td>broccoli (cut into bite-size pieces)</td></tr><tr><td>4 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>parmesan cheese (grated)</td></tr><tr><td>1 tbsp</td><td>dijon mustard</td></tr><tr><td>⅓ cup</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic on a cutting board and mash into a paste with the salt.</td><td>2 min</td></tr><tr><td>2</td><td>Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
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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>Garlic Broccoli</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 bunch</td><td>broccoli (cut into bite-size pieces)</td></tr><tr><td>4 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>parmesan cheese (grated)</td></tr><tr><td>1 tbsp</td><td>dijon mustard</td></tr><tr><td>⅓ cup</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic on a cutting board and mash into a paste with the salt.</td><td>2 min</td></tr><tr><td>2</td><td>Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
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mix thoroughly. Cover and place in the refigerator.</td><td>3 hours</td></tr><tr><td>3</td><td>Sprinkle parmesan cheese over the broccoli before serving.</td><td>1 min</td></tr></table></section></body></html>
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mix thoroughly. Cover and place in the refigerator.</td><td>3 hours</td></tr><tr><td>3</td><td>Sprinkle parmesan cheese over the broccoli before serving.</td><td>1 min</td></tr></table></section></body></html>
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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>Garlic Prime Rib</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5-10 lb</td><td>prime rib roast (1 rib / 2 people)</td></tr><tr><td>10 cloves</td><td>garlic (minced)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>2 tsp</td><td>salt</td></tr><tr><td>2 tsp</td><td>black pepper</td></tr><tr><td>2 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.</td><td>2 min</td></tr><tr><td>2</td><td>Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
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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>Garlic Prime Rib</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>5-10 lb</td><td>prime rib roast (1 rib / 2 people)</td></tr><tr><td>10 cloves</td><td>garlic (minced)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>2 tsp</td><td>salt</td></tr><tr><td>2 tsp</td><td>black pepper</td></tr><tr><td>2 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.</td><td>2 min</td></tr><tr><td>2</td><td>Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
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it is room temperature. Preheat the oven to 500°F.</td><td>< 1 hour</td></tr><tr><td>3</td><td>Add about ½" of water to the bottom of the roasting pan and place in the oven.</td><td>20 min</td></tr><tr><td>4</td><td> Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
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it is room temperature. Preheat the oven to 500°F.</td><td>< 1 hour</td></tr><tr><td>3</td><td>Add about ½" of water to the bottom of the roasting pan and place in the oven.</td><td>20 min</td></tr><tr><td>4</td><td> Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
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130°F in the center.</td><td>45-75 min</td></tr><tr><td>5</td><td>Let the roast rest outside the oven before serving.</td><td>10 min</td></tr></table></section></body></html>
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130°F in the center.</td><td>45-75 min</td></tr><tr><td>5</td><td>Let the roast rest outside the oven before serving.</td><td>10 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Gluten-Free Flour</h1><div class="timing">prep 5 min, cook </div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div></div><div class="description">This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">24 oz</div><div class="item">white rice flour</div></li><li><div class="amount">7½ oz</div><div class="item">brown rice flour</div></li><li><div class="amount">7 oz</div><div class="item">potato starch</div></li><li><div class="amount">3 oz</div><div class="item">tapioca starch</div></li><li><div class="amount">¾ oz</div><div class="item">nonfat dry milk powder</div></li></ul></div><div class="detail">Mix all the ingredients and store, refrigerated, in an airtight container.</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Gluten-Free Flour</h1><div class="timing">prep 5 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div></div><div class="description">This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">24 oz</div><div class="item">white rice flour</div></li><li><div class="amount">7½ oz</div><div class="item">brown rice flour</div></li><li><div class="amount">7 oz</div><div class="item">potato starch</div></li><li><div class="amount">3 oz</div><div class="item">tapioca starch</div></li><li><div class="amount">¾ oz</div><div class="item">nonfat dry milk powder</div></li></ul></div><div class="detail">Mix all the ingredients and store, refrigerated, in an airtight container.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Gnocchi</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2</td><td>potatoes</td></tr><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>1</td><td>egg</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.</td><td>12 min</td></tr><tr><td>2</td><td>Drain the pot, cool, and mash the potatoes.</td><td>2min</td></tr><tr><td>3</td><td>Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.</td><td>2 min</td></tr><tr><td>4</td><td>On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.</td></tr><tr><td>5</td><td>Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to the surface.</td><td>3-5 min</td></tr></table></section></body></html>
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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>Gnocchi</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2</td><td>potatoes</td></tr><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>1</td><td>egg</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.</td><td>12 min</td></tr><tr><td>2</td><td>Drain the pot, cool, and mash the potatoes.</td><td>2min</td></tr><tr><td>3</td><td>Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.</td><td>2 min</td></tr><tr><td>4</td><td>On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.</td></tr><tr><td>5</td><td>Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to the surface.</td><td>3-5 min</td></tr></table></section></body></html>
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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>Hummus</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 15oz cans</td><td>garbanzo beans</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>1¼ cup</td><td>olive oil</td></tr><tr><td>1 cup</td><td>tahini</td></tr><tr><td>1 tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic in a food processor and chop thoroughly.</td><td>1 min</td></tr><tr><td>2</td><td>Add garbanzo beans and blend into a paste.</td><td>1 min</td></tr><tr><td>3</td><td>Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.</td><td>2 min</td></tr><tr><td>4</td><td>Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).</td><td>1 min</td></tr></table></section></body></html>
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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>Hummus</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 15oz cans</td><td>garbanzo beans</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>1¼ cup</td><td>olive oil</td></tr><tr><td>1 cup</td><td>tahini</td></tr><tr><td>1 tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic in a food processor and chop thoroughly.</td><td>1 min</td></tr><tr><td>2</td><td>Add garbanzo beans and blend into a paste.</td><td>1 min</td></tr><tr><td>3</td><td>Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.</td><td>2 min</td></tr><tr><td>4</td><td>Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).</td><td>1 min</td></tr></table></section></body></html>
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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>Kielbasa and Cabbage</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 lb</td><td>kielbasa</td></tr><tr><td>6 slices</td><td>bacon</td></tr><tr><td>1</td><td>cabbage (chopped)</td></tr><tr><td>2 tsp</td><td>garlic (minced)</td></tr><tr><td>1</td><td>onion (chopped)</td></tr><tr><td>¼ cup</td><td>water</td></tr><tr><td>3 tsp</td><td>caraway seed</td></tr><tr><td>¼ tsp</td><td>red pepper flakes</td></tr><tr><td>¼ tsp</td><td>salt</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
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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>Kielbasa and Cabbage</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 lb</td><td>kielbasa</td></tr><tr><td>6 slices</td><td>bacon</td></tr><tr><td>1</td><td>cabbage (chopped)</td></tr><tr><td>2 tsp</td><td>garlic (minced)</td></tr><tr><td>1</td><td>onion (chopped)</td></tr><tr><td>¼ cup</td><td>water</td></tr><tr><td>3 tsp</td><td>caraway seed</td></tr><tr><td>¼ tsp</td><td>red pepper flakes</td></tr><tr><td>¼ tsp</td><td>salt</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
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drippings.</td><td>5 min</td></tr><tr><td>2</td><td>Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
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drippings.</td><td>5 min</td></tr><tr><td>2</td><td>Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
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drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
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drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
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soft and translucent.</td><td>10-15 min</td></tr><tr><td>3</td><td>Add kielbasa to the pan and cook until heated all the way through.</td><td>10-15 min</td></tr><tr><td>4</td><td>Crumble the bacon and sprinkle over the top.</td><td>1 min</td></tr></table></section></body></html>
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soft and translucent.</td><td>10-15 min</td></tr><tr><td>3</td><td>Add kielbasa to the pan and cook until heated all the way through.</td><td>10-15 min</td></tr><tr><td>4</td><td>Crumble the bacon and sprinkle over the top.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Kofta Kebabs</h1><div class="timing">prep 20 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion (yellow)</div></li></ul></div><div class="detail">Roughly chop the onion into eights and purée in a blender.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">lamb (ground)</div></li><li><div class="amount">4 stems</div><div class="item">parsley (minced)</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">5 leaves</div><div class="item">mint (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">white pepper (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">cumin (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cloves (ground)</div></li></ul></div><div class="detail">In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Kofta Kebabs</h1><div class="timing">prep 20 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion (yellow)</div></li></ul></div><div class="detail">Roughly chop the onion into eights and purée in a blender.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">lamb (ground)</div></li><li><div class="amount">4 stems</div><div class="item">parsley (minced)</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">5 leaves</div><div class="item">mint (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">white pepper (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">cumin (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cloves (ground)</div></li></ul></div><div class="detail">In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Lemon Chicken with Mushroom Sauce</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>1</td><td>lemon</td></tr><tr><td>¼ cup</td><td>butter</td></tr><tr><td>3 cups</td><td>mushrooms (fresh, sliced)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td>½ cup</td><td>chicken broth</td></tr><tr><td>1 tbsp</td><td>parsley (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°</td><td>10 min</td></tr><tr><td>2</td><td>Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil</td><td>2 min</td></tr><tr><td>3</td><td>Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
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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>Lemon Chicken with Mushroom Sauce</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>1</td><td>lemon</td></tr><tr><td>¼ cup</td><td>butter</td></tr><tr><td>3 cups</td><td>mushrooms (fresh, sliced)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td>½ cup</td><td>chicken broth</td></tr><tr><td>1 tbsp</td><td>parsley (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°</td><td>10 min</td></tr><tr><td>2</td><td>Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil</td><td>2 min</td></tr><tr><td>3</td><td>Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
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a slice over each breast.</td><td>5 min</td></tr><tr><td>4</td><td>Cook the chicken in the oven until they reach 170°.</td><td>15 min</td></tr><tr><td>5</td><td>While the chicken is in the oven, melt the butter in a saucepan.</td><td>2 min</td></tr><tr><td>6</td><td>Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.</td><td>6 min</td></tr><tr><td>7</td><td>Sprinkle flour over the mushrooms and stir until coated.</td><td>1 min</td></tr><tr><td>8</td><td>Add the chicken broth and stir to make a medium-thick sauce.</td><td>2 min</td></tr><tr><td>9</td><td>Add parsley just as the sauce is finally thickening.</td><td>1 min</td></tr><tr><td>10</td><td>Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.</td><td>2 min</td></tr></table></section></body></html>
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a slice over each breast.</td><td>5 min</td></tr><tr><td>4</td><td>Cook the chicken in the oven until they reach 170°.</td><td>15 min</td></tr><tr><td>5</td><td>While the chicken is in the oven, melt the butter in a saucepan.</td><td>2 min</td></tr><tr><td>6</td><td>Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.</td><td>6 min</td></tr><tr><td>7</td><td>Sprinkle flour over the mushrooms and stir until coated.</td><td>1 min</td></tr><tr><td>8</td><td>Add the chicken broth and stir to make a medium-thick sauce.</td><td>2 min</td></tr><tr><td>9</td><td>Add parsley just as the sauce is finally thickening.</td><td>1 min</td></tr><tr><td>10</td><td>Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.</td><td>2 min</td></tr></table></section></body></html>
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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>Orange Chicken</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the marinade</h2><table><tr><td>3 cups</td><td>water</td></tr><tr><td>2</td><td>oranges</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>⅔ cup</td><td>rice vinegar</td></tr><tr><td>5 tbsp</td><td>soy sauce</td></tr><tr><td>2 cups</td><td>brown sugar</td></tr><tr><td>1 tsp</td><td>ginger root (minced)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>4 tbsp</td><td>green onions (chopped)</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr></table><h2>For cooking</h2><table><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>½ tsp</td><td>sald</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>1 cup</td><td>cooking oil</td></tr><tr><td>3 tbsp</td><td>cornstarch</td></tr><tr><td>⅓ cup</td><td>water (cold)</td></tr></table></div></section><section class="directions"><h2>For the marinade</h2><table><tr><td>1</td><td>Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.</td><td>10 min</td></tr><tr><td>2</td><td>Cut the chicken into bite-sized pieces and set aside until the marinade is cool.</td><td>10-15 min</td></tr><tr><td>3</td><td>Place the chicken and marinade into a sealable container and refrigerate.</td><td>overnight</td></tr></table><h2>For cooking</h2><table><tr><td>1</td><td>Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry
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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>Orange Chicken</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><h2>For the marinade</h2><table><tr><td>3 cups</td><td>water</td></tr><tr><td>2</td><td>oranges</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>⅔ cup</td><td>rice vinegar</td></tr><tr><td>5 tbsp</td><td>soy sauce</td></tr><tr><td>2 cups</td><td>brown sugar</td></tr><tr><td>1 tsp</td><td>ginger root (minced)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>4 tbsp</td><td>green onions (chopped)</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr></table><h2>For cooking</h2><table><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>½ tsp</td><td>sald</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>1 cup</td><td>cooking oil</td></tr><tr><td>3 tbsp</td><td>cornstarch</td></tr><tr><td>⅓ cup</td><td>water (cold)</td></tr></table></div></section><section class="directions"><h2>For the marinade</h2><table><tr><td>1</td><td>Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.</td><td>10 min</td></tr><tr><td>2</td><td>Cut the chicken into bite-sized pieces and set aside until the marinade is cool.</td><td>10-15 min</td></tr><tr><td>3</td><td>Place the chicken and marinade into a sealable container and refrigerate.</td><td>overnight</td></tr></table><h2>For cooking</h2><table><tr><td>1</td><td>Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry
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in each bag.</td><td>3 min</td></tr><tr><td>2</td><td>Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan. Heat on high until the oil is quite hot.</td><td>4 min</td></tr><tr><td>3</td><td>Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until crisp and lightly browned, then set aside in a container lined with paper towels.</td><td>10 min</td></tr><tr><td>4</td><td>Combine the cold water and cornstarch in a small container and set aside.</td><td>1 min</td></tr><tr><td>5</td><td>Wipe the skillet clean, and pour in half the remaining marinade. Heat on high while slowly mixing in the cornstarch mixture. Reduce the sauce, stiring constantly, until a spatula wiped
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in each bag.</td><td>3 min</td></tr><tr><td>2</td><td>Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan. Heat on high until the oil is quite hot.</td><td>4 min</td></tr><tr><td>3</td><td>Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until crisp and lightly browned, then set aside in a container lined with paper towels.</td><td>10 min</td></tr><tr><td>4</td><td>Combine the cold water and cornstarch in a small container and set aside.</td><td>1 min</td></tr><tr><td>5</td><td>Wipe the skillet clean, and pour in half the remaining marinade. Heat on high while slowly mixing in the cornstarch mixture. Reduce the sauce, stiring constantly, until a spatula wiped
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through the pan leaves a clear trail behind it.</td><td>10-15 min</td></tr><tr><td>6</td><td>Add the chicken to the reduced marinade and cook until heated through.</td><td>2 min</td></tr></table></section></body></html>
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through the pan leaves a clear trail behind it.</td><td>10-15 min</td></tr><tr><td>6</td><td>Add the chicken to the reduced marinade and cook until heated through.</td><td>2 min</td></tr></table></section></body></html>
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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>Pizza</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the dough</h2><table><tr><td>800 g</td><td>bread flour (King Arthur's)</td></tr><tr><td>500 g</td><td>water (110°F - 115°F)</td></tr><tr><td>3½ g</td><td>instant dry yeast</td></tr><tr><td>16 g</td><td>salt</td></tr><tr><td>8 g</td><td>sugar</td></tr><tr><td>3 tsp</td><td>olive oil</td></tr></table><h2>For each pizza (×4)</h2><table><tr><td>2 cups</td><td>pizza sauce (or tomato puree)</td></tr><tr><td>4 oz</td><td>mozzerella cheese (shredded)</td></tr></table><h2>Options for toppings</h2><table><tr><td>pepperoni</td><td>black olives</td></tr><tr><td>green peppers</td><td>sliced onions</td></tr><tr><td>ground sausage</td><td>ground beef</td></tr></table></div></section><section class="directions"><h2>For the dough</h2><table><tr><td>1</td><td>Add yeast and sugar to the water without stirring.</td><td>5 min</td></tr><tr><td>2</td><td>Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.</td></tr><tr><td>3</td><td>Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.</td><td>4-5 min</td></tr><tr><td>4</td><td>Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.</td><td>2-3 days</td></tr></table><h2>For each pizza</h2><table><tr><td>1</td><td>Preheat the oven and pizza stone to 550°F.</td><td>1 hour</td></tr><tr><td>2</td><td>Open up the dough <a href="https://youtu.be/GtAeKM_f2WU">as described here</a>, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.</td><td>5 min</td></tr><tr><td>3</td><td>Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The nextstep will need to be performed quickly.</td><td>1 min</td></tr><tr><td>4</td><td>Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over the stone and then pull out one sheet at a time leaving the dough on the stone. Working
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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>Pizza</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><h2>For the dough</h2><table><tr><td>800 g</td><td>bread flour (King Arthur's)</td></tr><tr><td>500 g</td><td>water (110°F - 115°F)</td></tr><tr><td>3½ g</td><td>instant dry yeast</td></tr><tr><td>16 g</td><td>salt</td></tr><tr><td>8 g</td><td>sugar</td></tr><tr><td>3 tsp</td><td>olive oil</td></tr></table><h2>For each pizza (×4)</h2><table><tr><td>2 cups</td><td>pizza sauce (or tomato puree)</td></tr><tr><td>4 oz</td><td>mozzerella cheese (shredded)</td></tr></table><h2>Options for toppings</h2><table><tr><td>pepperoni</td><td>black olives</td></tr><tr><td>green peppers</td><td>sliced onions</td></tr><tr><td>ground sausage</td><td>ground beef</td></tr></table></div></section><section class="directions"><h2>For the dough</h2><table><tr><td>1</td><td>Add yeast and sugar to the water without stirring.</td><td>5 min</td></tr><tr><td>2</td><td>Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.</td></tr><tr><td>3</td><td>Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.</td><td>4-5 min</td></tr><tr><td>4</td><td>Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.</td><td>2-3 days</td></tr></table><h2>For each pizza</h2><table><tr><td>1</td><td>Preheat the oven and pizza stone to 550°F.</td><td>1 hour</td></tr><tr><td>2</td><td>Open up the dough <a href="https://youtu.be/GtAeKM_f2WU">as described here</a>, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.</td><td>5 min</td></tr><tr><td>3</td><td>Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The nextstep will need to be performed quickly.</td><td>1 min</td></tr><tr><td>4</td><td>Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over the stone and then pull out one sheet at a time leaving the dough on the stone. Working
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quickly, add the sauce, cheese, and then toppings. Return the stone to the oven promptly.</td><td>2 min</td></tr><tr><td>5</td><td>Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.</td><td>4-6 min</td></tr></table></section></body></html>
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quickly, add the sauce, cheese, and then toppings. Return the stone to the oven promptly.</td><td>2 min</td></tr><tr><td>5</td><td>Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.</td><td>4-6 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Pommes Purée</h1><div class="timing">prep 25 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 6</div><div class="description">These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">yukon potatoes</div></li></ul></div><div class="detail">Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1⅓ cups</div><div class="item">whole milk (+ a little extra)</div></li><li><div class="amount">20 tbsp</div><div class="item">butter</div></li><li><div class="amount">2 tsp</div><div class="item">salt</div></li></ul></div><div class="detail">In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Re-combine thoroughly, adding just enough milk to make them <i>almost</i> pourable (like a thick pudding), and bring back to temperature.</div></div></section><section class="credits">Joël Robuchon, <a href="http://www.foodandwine.com/recipes/pommes-puree">http://www.foodandwine.com/recipes/pommes-puree</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Pommes Purée</h1><div class="timing">prep 25 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 6</div><div class="description">These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">yukon potatoes</div></li></ul></div><div class="detail">Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1⅓ cups</div><div class="item">whole milk (+ a little extra)</div></li><li><div class="amount">20 tbsp</div><div class="item">butter</div></li><li><div class="amount">2 tsp</div><div class="item">salt</div></li></ul></div><div class="detail">In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Re-combine thoroughly, adding just enough milk to make them <i>almost</i> pourable (like a thick pudding), and bring back to temperature.</div></div></section><section class="credits">Joël Robuchon, <a href="http://www.foodandwine.com/recipes/pommes-puree">http://www.foodandwine.com/recipes/pommes-puree</a></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Ratatouille</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>italian sausage links (mild)</td></tr><tr><td>2</td><td>zucchini (same size as links)</td></tr><tr><td>2</td><td>summer squash (same size as links)</td></tr><tr><td>1</td><td>red bell pepper</td></tr><tr><td>16 oz</td><td>tomato purée</td></tr><tr><td>8 oz</td><td>smoked gouda cheese</td></tr><tr><td>8 oz</td><td>assiago cheese</td></tr><tr><td>2 tsp</td><td>fennel seeds</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1 tsp</td><td>paprika</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).</td><td>10 min</td></tr><tr><td>2</td><td>Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.</td><td>10 min</td></tr><tr><td>3</td><td>In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.</td><td>1 min</td></tr><tr><td>4</td><td>Lay out the sliced items at a 45°, alternating between the three types until the entire
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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>Ratatouille</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>4</td><td>italian sausage links (mild)</td></tr><tr><td>2</td><td>zucchini (same size as links)</td></tr><tr><td>2</td><td>summer squash (same size as links)</td></tr><tr><td>1</td><td>red bell pepper</td></tr><tr><td>16 oz</td><td>tomato purée</td></tr><tr><td>8 oz</td><td>smoked gouda cheese</td></tr><tr><td>8 oz</td><td>assiago cheese</td></tr><tr><td>2 tsp</td><td>fennel seeds</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1 tsp</td><td>paprika</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).</td><td>10 min</td></tr><tr><td>2</td><td>Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.</td><td>10 min</td></tr><tr><td>3</td><td>In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.</td><td>1 min</td></tr><tr><td>4</td><td>Lay out the sliced items at a 45°, alternating between the three types until the entire
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bottom of the dish has been covered.</td><td>5 min</td></tr><tr><td>5</td><td>Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.</td><td>2 min</td></tr><tr><td>6</td><td>Continue to alternate layers until the dish is full, ending with a cheese layer.</td><td>10 min</td></tr><tr><td>7</td><td>Garnish with a dusting of paprika and thin ribbons of red bell pepper.</td><td>2 min</td></tr><tr><td>8</td><td>Cover with foil and bake at 400°.</td><td>30 min</td></tr></table></section></body></html>
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bottom of the dish has been covered.</td><td>5 min</td></tr><tr><td>5</td><td>Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.</td><td>2 min</td></tr><tr><td>6</td><td>Continue to alternate layers until the dish is full, ending with a cheese layer.</td><td>10 min</td></tr><tr><td>7</td><td>Garnish with a dusting of paprika and thin ribbons of red bell pepper.</td><td>2 min</td></tr><tr><td>8</td><td>Cover with foil and bake at 400°.</td><td>30 min</td></tr></table></section></body></html>
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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>Ricotta Meatballs</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>½</td><td>onion</td></tr><tr><td>4 tbsp</td><td>olive oil</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 cup</td><td>whole milk ricotta cheese</td></tr><tr><td>¼ cup</td><td>italian parsley (packed)</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1½ tsp</td><td>kosher salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>1 pinch</td><td>cayenne pepper</td></tr><tr><td>⅓ cup</td><td>bread crumbs (or gluten-free oatmeal)</td></tr><tr><td>1 large jar</td><td>marinara sauce</td></tr><tr><td>1 cup</td><td>water</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.</td><td>5 min</td></tr><tr><td>2</td><td>Stir in garlic and continue to saute.</td><td>2 min</td></tr><tr><td>3</td><td>Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, saltblack pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and
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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>Ricotta Meatballs</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>½</td><td>onion</td></tr><tr><td>4 tbsp</td><td>olive oil</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 cup</td><td>whole milk ricotta cheese</td></tr><tr><td>¼ cup</td><td>italian parsley (packed)</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1½ tsp</td><td>kosher salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>1 pinch</td><td>cayenne pepper</td></tr><tr><td>⅓ cup</td><td>bread crumbs (or gluten-free oatmeal)</td></tr><tr><td>1 large jar</td><td>marinara sauce</td></tr><tr><td>1 cup</td><td>water</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.</td><td>5 min</td></tr><tr><td>2</td><td>Stir in garlic and continue to saute.</td><td>2 min</td></tr><tr><td>3</td><td>Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, saltblack pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and
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continue to mix until completely blended.</td><td>3 min</td></tr><tr><td>4</td><td>Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper.</td><td>10 min</td></tr><tr><td>5</td><td>Pre-heat the oven to 400°F. Pour the remaining oil in the skillet and lightly brown the meatballs in small batches, placing the browned meatballs in an oven-safe casserole.</td><td>10 min</td></tr><tr><td>6</td><td>Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until cooked through.</td><td>30 min</td></tr></table></section></body></html>
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continue to mix until completely blended.</td><td>3 min</td></tr><tr><td>4</td><td>Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper.</td><td>10 min</td></tr><tr><td>5</td><td>Pre-heat the oven to 400°F. Pour the remaining oil in the skillet and lightly brown the meatballs in small batches, placing the browned meatballs in an oven-safe casserole.</td><td>10 min</td></tr><tr><td>6</td><td>Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until cooked through.</td><td>30 min</td></tr></table></section></body></html>
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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>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
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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>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
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well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>
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well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>
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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>Rosemary Dinner Rolls</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 package</td><td>active dry yeast</td></tr><tr><td>¼ cup</td><td>warm water (110°F—115°F)</td></tr><tr><td>1 cup + 1 tsp</td><td>milk (whole)</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>2½ cups</td><td>all-purpose flour</td></tr><tr><td>1 tbsp</td><td>honey</td></tr><tr><td>2 tsp</td><td>rosemary (powdered)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>caraway seeds</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Pre-heat the oven to 135°F</td><td>5 min</td></tr><tr><td>2</td><td>Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy.</td><td>10 min</td></tr><tr><td>3</td><td>Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted.</td><td>3 min</td></tr><tr><td>4</td><td>Combine 2 cups flour, yeast mixture, milk mixture, honey, 1 tsp salt, and rosemary in a mixingbowl and mix with a mixing blade on a low setting until completely blended.</td><td>5 min</td></tr><tr><td>5</td><td>Replace the mixing blade with a dough hook, and continue to knead on low. Add more flour 1 tspat a time as needed until a single ball forms, and then allow kneading to continue until the
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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>Rosemary Dinner Rolls</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 package</td><td>active dry yeast</td></tr><tr><td>¼ cup</td><td>warm water (110°F—115°F)</td></tr><tr><td>1 cup + 1 tsp</td><td>milk (whole)</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>2½ cups</td><td>all-purpose flour</td></tr><tr><td>1 tbsp</td><td>honey</td></tr><tr><td>2 tsp</td><td>rosemary (powdered)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>caraway seeds</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Pre-heat the oven to 135°F</td><td>5 min</td></tr><tr><td>2</td><td>Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy.</td><td>10 min</td></tr><tr><td>3</td><td>Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted.</td><td>3 min</td></tr><tr><td>4</td><td>Combine 2 cups flour, yeast mixture, milk mixture, honey, 1 tsp salt, and rosemary in a mixingbowl and mix with a mixing blade on a low setting until completely blended.</td><td>5 min</td></tr><tr><td>5</td><td>Replace the mixing blade with a dough hook, and continue to knead on low. Add more flour 1 tspat a time as needed until a single ball forms, and then allow kneading to continue until the
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dough is slighly wet in appearance.</td><td>6 min</td></tr><tr><td>6</td><td>Turn off the oven. Lightly coat the dough ball with olive oil, place in a clean bowl, and coverwith a wet towel. Place the bowl in the oven at wait until it has doubled in size.</td><td>90 min</td></tr><tr><td>7</td><td>Remove the dough from the oven and pre-heat to 135°F again. Divide the dough into 16 pieces, gently form them into balls about 2" in diameter and place on a baking sheet lined with
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dough is slighly wet in appearance.</td><td>6 min</td></tr><tr><td>6</td><td>Turn off the oven. Lightly coat the dough ball with olive oil, place in a clean bowl, and coverwith a wet towel. Place the bowl in the oven at wait until it has doubled in size.</td><td>90 min</td></tr><tr><td>7</td><td>Remove the dough from the oven and pre-heat to 135°F again. Divide the dough into 16 pieces, gently form them into balls about 2" in diameter and place on a baking sheet lined with
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parchment paper about 1" apart.</td><td>5 min</td></tr><tr><td>8</td><td>Mix the egg and the remaining milk in a small bowl. Brush the tops of each dough ball lightly with the egg mixture and cover lightly with the caraway seeds.</td><td>1 min</td></tr><tr><td>9</td><td>Turn off the oven and place the baking sheet inside covered with a damp paper towel until the dough balls have roughly doubled in size again.</td><td>20-30 min</td></tr><tr><td>10</td><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><td>20 min</td></tr></table></section></body></html>
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parchment paper about 1" apart.</td><td>5 min</td></tr><tr><td>8</td><td>Mix the egg and the remaining milk in a small bowl. Brush the tops of each dough ball lightly with the egg mixture and cover lightly with the caraway seeds.</td><td>1 min</td></tr><tr><td>9</td><td>Turn off the oven and place the baking sheet inside covered with a damp paper towel until the dough balls have roughly doubled in size again.</td><td>20-30 min</td></tr><tr><td>10</td><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><td>20 min</td></tr></table></section></body></html>
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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>Ruth's Chris Chopped Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the Salad</h2><table><tr><td>8 cups</td><td>iceberg lettuce (sliced thin)</td></tr><tr><td>1 cup</td><td>spinach (sliced thin)</td></tr><tr><td>⅓ cup</td><td>red onion (diced)</td></tr><tr><td>½ cup</td><td>green olives (minced)</td></tr><tr><td>6 oz</td><td>white mushrooms (quartered)</td></tr><tr><td>4</td><td>eggs (hard boiled, sliced)</td></tr><tr><td>½ lb</td><td>bacon (cooked & crumbled)</td></tr><tr><td>1 × 14 oz can</td><td>hearts of palm (chilled)</td></tr><tr><td>1 cup</td><td>crumbled bleu cheese</td></tr><tr><td>½ cup</td><td>croutons</td></tr><tr><td>10</td><td>cherry tomatoes (halved)</td></tr><tr><td>½ cup</td><td>crispy fried onions</td></tr></table><h2>For the Dressing</h2><table><tr><td>¼ cup</td><td>basil leaves</td></tr><tr><td>4-5 tbsp</td><td>lemon juice</td></tr><tr><td>(to taste)</td><td>salt</td></tr><tr><td>(to taste)</td><td>garlic powder</td></tr></table></div></section><section class="directions"><h2>For the Salad</h2><table><tr><td>1</td><td>In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
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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>Ruth's Chris Chopped Salad</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><h2>For the Salad</h2><table><tr><td>8 cups</td><td>iceberg lettuce (sliced thin)</td></tr><tr><td>1 cup</td><td>spinach (sliced thin)</td></tr><tr><td>⅓ cup</td><td>red onion (diced)</td></tr><tr><td>½ cup</td><td>green olives (minced)</td></tr><tr><td>6 oz</td><td>white mushrooms (quartered)</td></tr><tr><td>4</td><td>eggs (hard boiled, sliced)</td></tr><tr><td>½ lb</td><td>bacon (cooked & crumbled)</td></tr><tr><td>1 × 14 oz can</td><td>hearts of palm (chilled)</td></tr><tr><td>1 cup</td><td>crumbled bleu cheese</td></tr><tr><td>½ cup</td><td>croutons</td></tr><tr><td>10</td><td>cherry tomatoes (halved)</td></tr><tr><td>½ cup</td><td>crispy fried onions</td></tr></table><h2>For the Dressing</h2><table><tr><td>¼ cup</td><td>basil leaves</td></tr><tr><td>4-5 tbsp</td><td>lemon juice</td></tr><tr><td>(to taste)</td><td>salt</td></tr><tr><td>(to taste)</td><td>garlic powder</td></tr></table></div></section><section class="directions"><h2>For the Salad</h2><table><tr><td>1</td><td>In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
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olives, mushrooms, hearts of palm, eggs & bacon</td><td>2 min</td></tr><tr><td>2</td><td>Top with the crispy onions, crumbled bleu cheese, and croutons</td><td>1 min</td></tr><tr><td>3</td><td>Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
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olives, mushrooms, hearts of palm, eggs & bacon</td><td>2 min</td></tr><tr><td>2</td><td>Top with the crispy onions, crumbled bleu cheese, and croutons</td><td>1 min</td></tr><tr><td>3</td><td>Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
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the side.</td></tr></table><h2>For the Dressing</h2><table><tr><td>1</td><td>Place all ingredients in a blender and purée on high.</td><td>1 min</td></tr><tr><td>2</td><td>Allow the dressing to set in the refrigerator.</td><td>overnight</td></tr></table></section></body></html>
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the side.</td></tr></table><h2>For the Dressing</h2><table><tr><td>1</td><td>Place all ingredients in a blender and purée on high.</td><td>1 min</td></tr><tr><td>2</td><td>Allow the dressing to set in the refrigerator.</td><td>overnight</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Sauteed Mushrooms</h1><div class="timing">prep 10 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">3 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 lb</div><div class="item">button mushrooms (sliced)</div></li></ul></div><div class="detail">Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 clove</div><div class="item">garlic</div></li><li><div class="amount">1 tbsp</div><div class="item">tamair (or soy sauce)</div></li><li><div class="amount">¼ tsp</div><div class="item">garlic salt</div></li><li><div class="amount"> ~</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).</div></div></section><section class="credits">IrishMountainGirl, AllRecipes.com, <a href=http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms>http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Sauteed Mushrooms</h1><div class="timing">prep 10 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">3 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 lb</div><div class="item">button mushrooms (sliced)</div></li></ul></div><div class="detail">Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 clove</div><div class="item">garlic</div></li><li><div class="amount">1 tbsp</div><div class="item">tamair (or soy sauce)</div></li><li><div class="amount">¼ tsp</div><div class="item">garlic salt</div></li><li><div class="amount"> ~</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).</div></div></section><section class="credits">IrishMountainGirl, AllRecipes.com, <a href="http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms">http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms</a></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Scrambled Eggs</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">9 </div><div class="item">eggs (large)</div></li><li><div class="amount">2 tbsp</div><div class="item">half-n-half</div></li></ul></div><div class="detail">Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li><li><div class="amount"> ~</div><div class="item">celery salt</div></li></ul></div><div class="detail">Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.</div></div></section><section class="credits">Larry Miner, David Miner, and Andrew Miner</section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Scrambled Eggs</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">9 </div><div class="item">eggs (large)</div></li><li><div class="amount">2 tbsp</div><div class="item">half-n-half</div></li></ul></div><div class="detail">Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li><li><div class="amount"> ~</div><div class="item">celery salt</div></li></ul></div><div class="detail">Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.</div></div></section><section class="credits">Larry Miner, David Miner, and Andrew Miner</section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Shrimp with Sweet Potatoes and Bacon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2</td><td>sweet potatoes / yams</td></tr><tr><td>4 slices</td><td>bacon</td></tr><tr><td>20</td><td>shrimp (medium)</td></tr><tr><td>2 tbsp</td><td>butter</td></tr><tr><td>1 cup</td><td>greek yogurt</td></tr><tr><td>2 tbsp</td><td>honey or maple syrup</td></tr><tr><td>¼ tsp</td><td>cinnamon</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.</td><td>10 min</td></tr><tr><td>2</td><td>Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
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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>Shrimp with Sweet Potatoes and Bacon</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2</td><td>sweet potatoes / yams</td></tr><tr><td>4 slices</td><td>bacon</td></tr><tr><td>20</td><td>shrimp (medium)</td></tr><tr><td>2 tbsp</td><td>butter</td></tr><tr><td>1 cup</td><td>greek yogurt</td></tr><tr><td>2 tbsp</td><td>honey or maple syrup</td></tr><tr><td>¼ tsp</td><td>cinnamon</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.</td><td>10 min</td></tr><tr><td>2</td><td>Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and
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cinnamon.</td><td>5 min</td></tr><tr><td>3</td><td>Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.</td><td>10 min</td></tr><tr><td>4</td><td>Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.</td><td>3 min</td></tr><tr><td>5</td><td>Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
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cinnamon.</td><td>5 min</td></tr><tr><td>3</td><td>Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.</td><td>10 min</td></tr><tr><td>4</td><td>Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.</td><td>3 min</td></tr><tr><td>5</td><td>Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to
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opaque white. <b>DO NOT OVERCOOK!</b></td><td>3-4 min</td></tr><tr><td>6</td><td>Dice the bacon into fine bits and serve in a small dish.</td><td>2 min</td></tr><tr><td>7</td><td>(optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
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opaque white. <b>DO NOT OVERCOOK!</b></td><td>3-4 min</td></tr><tr><td>6</td><td>Dice the bacon into fine bits and serve in a small dish.</td><td>2 min</td></tr><tr><td>7</td><td>(optional) Serve by placing several small dollops of sweet potatoes on the plate each with a
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single shrimp on top. Sprinkle generously with bacon bits.</td><td>3 min</td></tr></table></section></body></html>
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single shrimp on top. Sprinkle generously with bacon bits.</td><td>3 min</td></tr></table></section></body></html>
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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>Sloppy Joe Sandwiches</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 lbs</td><td>ground beef</td></tr><tr><td>2</td><td>onions (diced)</td></tr><tr><td>3 cup</td><td>ketchup</td></tr><tr><td>3 tbsp</td><td>brown sugar</td></tr><tr><td>3 tsp</td><td>worcestershice sauce</td></tr><tr><td>3 tsp</td><td>mustard</td></tr><tr><td>3 tsp</td><td>white vinegar</td></tr><tr><td>3 tsp</td><td>chili powder</td></tr><tr><td>¾ tsp</td><td>garlic powder</td></tr><tr><td>¾ tsp</td><td>onion powder</td></tr><tr><td>¾ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.</td><td>4 min</td></tr><tr><td>2</td><td>Add the ground beef and cook, stirring constantly, until brown and finely crumbled.</td><td>10 min</td></tr><tr><td>3</td><td>Drain and discard as much grease as possible.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the remaining ingredients and bring to a boil.</td><td>5 min</td></tr><tr><td>4</td><td>Cover with a pot lid and simmer.</td><td>45 min</td></tr><tr><td>5</td><td>(optional) Server on a soft bun, or just in bowls.</td><td>3 min</td></tr></table></section></body></html>
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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>Sloppy Joe Sandwiches</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>3 lbs</td><td>ground beef</td></tr><tr><td>2</td><td>onions (diced)</td></tr><tr><td>3 cup</td><td>ketchup</td></tr><tr><td>3 tbsp</td><td>brown sugar</td></tr><tr><td>3 tsp</td><td>worcestershice sauce</td></tr><tr><td>3 tsp</td><td>mustard</td></tr><tr><td>3 tsp</td><td>white vinegar</td></tr><tr><td>3 tsp</td><td>chili powder</td></tr><tr><td>¾ tsp</td><td>garlic powder</td></tr><tr><td>¾ tsp</td><td>onion powder</td></tr><tr><td>¾ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.</td><td>4 min</td></tr><tr><td>2</td><td>Add the ground beef and cook, stirring constantly, until brown and finely crumbled.</td><td>10 min</td></tr><tr><td>3</td><td>Drain and discard as much grease as possible.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the remaining ingredients and bring to a boil.</td><td>5 min</td></tr><tr><td>4</td><td>Cover with a pot lid and simmer.</td><td>45 min</td></tr><tr><td>5</td><td>(optional) Server on a soft bun, or just in bowls.</td><td>3 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Southern Buttermilk Biscuits</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4½ cups</td><td>all-purpose flour (Lily brand)</td></tr><tr><td>2 tsp</td><td>cream of tartar</td></tr><tr><td>2 tsp</td><td>baking soda</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>½ cup</td><td>butter (cold, diced)</td></tr><tr><td>9 tbsp</td><td>butter (softened)</td></tr><tr><td>3 tbsp</td><td>butter (melted)</td></tr><tr><td>2 cups</td><td>buttermilk</td></tr></table><h2>For making gluten free:</h2><table><tr><td>omit</td><td>all-purpose flour</td></tr><tr><td>4½ cups</td><td><a href="../gluten-free-flour">gluten-free flour</a></td></tr><tr><td>1 tbsp</td><td>psyllium husk</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to convection bake at 450°F.</td><td>10 min</td></tr><tr><td>2</td><td>Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.</td><td>2 min</td></tr><tr><td>3</td><td>Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.</td><td>2 min<br>(20 min)</td></tr><tr><td>4</td><td>Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).</td><td>2 min</td></tr><tr><td>5</td><td>Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.</td><td>3 min</td></tr><tr><td>6</td><td>Roll or pat out into a 14×10" rectangle.</td><td>1 min</td></tr><tr><td>7</td><td>With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.</td><td>1 min</td></tr><tr><td>8</td><td>Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.</td><td>1 min</td></tr><tr><td>9</td><td>Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.</td><td>2 min</td></tr><tr><td>10</td><td>Pat the dough out into a 1" thick rectangle.</td><td>1 min</td></tr><tr><td>11</td><td>Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.</td><td>1 min</td></tr><tr><td>12</td><td>Place in the oven and bake until the tops are golden brown and firm.</td><td>8-12 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Southern Buttermilk Biscuits</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>4½ cups</td><td>all-purpose flour (Lily brand)</td></tr><tr><td>2 tsp</td><td>cream of tartar</td></tr><tr><td>2 tsp</td><td>baking soda</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>½ cup</td><td>butter (cold, diced)</td></tr><tr><td>9 tbsp</td><td>butter (softened)</td></tr><tr><td>3 tbsp</td><td>butter (melted)</td></tr><tr><td>2 cups</td><td>buttermilk</td></tr></table><h2>For making gluten free:</h2><table><tr><td>omit</td><td>all-purpose flour</td></tr><tr><td>4½ cups</td><td><a href="../gluten-free-flour">gluten-free flour</a></td></tr><tr><td>1 tbsp</td><td>psyllium husk</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to convection bake at 450°F.</td><td>10 min</td></tr><tr><td>2</td><td>Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.</td><td>2 min</td></tr><tr><td>3</td><td>Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.</td><td>2 min<br>(20 min)</td></tr><tr><td>4</td><td>Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).</td><td>2 min</td></tr><tr><td>5</td><td>Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.</td><td>3 min</td></tr><tr><td>6</td><td>Roll or pat out into a 14×10" rectangle.</td><td>1 min</td></tr><tr><td>7</td><td>With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.</td><td>1 min</td></tr><tr><td>8</td><td>Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.</td><td>1 min</td></tr><tr><td>9</td><td>Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.</td><td>2 min</td></tr><tr><td>10</td><td>Pat the dough out into a 1" thick rectangle.</td><td>1 min</td></tr><tr><td>11</td><td>Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.</td><td>1 min</td></tr><tr><td>12</td><td>Place in the oven and bake until the tops are golden brown and firm.</td><td>8-12 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Spicy Lamb Soup</h1><div class="timing">prep 20 min, cook 90 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lamb (in bite-sized pieces)</div></li><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">Add the onion and garlic and cook until just starting to brown.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">5 cups</div><div class="item">water</div></li><li><div class="amount">14 oz</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">2 tbsp</div><div class="item">harissa</div></li><li><div class="amount">1 </div><div class="item">bay leaf</div></li><li><div class="amount">½ tsp</div><div class="item">thyme</div></li><li><div class="amount">½ tsp</div><div class="item">oregano</div></li><li><div class="amount">⅛ tsp</div><div class="item">cinnamon</div></li><li><div class="amount">¼ tsp</div><div class="item">cumin</div></li><li><div class="amount">¼ tsp</div><div class="item">tumeric</div></li></ul></div><div class="detail">Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">14 oz</div><div class="item">garbanzo beans (cooked)</div></li><li><div class="amount">1 </div><div class="item">carrot (diced)</div></li><li><div class="amount">1 </div><div class="item">potato (diced)</div></li><li><div class="amount">1 </div><div class="item">zucchini (diced)</div></li><li><div class="amount">3½ oz</div><div class="item">peas (frozen)</div></li></ul></div><div class="detail">Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">4 leaves</div><div class="item">mint</div></li></ul></div><div class="detail">Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Stuffed Green Peppers</h1><div class="timing">prep 30 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 6</div><div class="description">The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">green bell peppers</div></li><li><div class="amount"> ~</div><div class="item">salt</div></li></ul></div><div class="detail">Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lean ground beef</div></li><li><div class="amount">⅓ cup</div><div class="item">onion (diced)</div></li><li><div class="amount">1 can (14oz)</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">½ cup</div><div class="item">rice (uncooked)</div></li><li><div class="amount">½ cup</div><div class="item">water</div></li><li><div class="amount">1 tsp</div><div class="item">Worcestershire sauce</div></li></ul></div><div class="detail">In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">chedder cheese (shredded)</div></li><li><div class="amount">2 cans (12 oz)</div><div class="item">tomato soup</div></li></ul></div><div class="detail">Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).</div></div></section><section class="credits">Suzanne M. Munson, <a href=http://allrecipes.com/recipe/17991/stuffed-green-peppers-i>http://allrecipes.com/recipe/17991/stuffed-green-peppers-i</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Stuffed Green Peppers</h1><div class="timing">prep 30 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 6</div><div class="description">The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">green bell peppers</div></li><li><div class="amount"> ~</div><div class="item">salt</div></li></ul></div><div class="detail">Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lean ground beef</div></li><li><div class="amount">⅓ cup</div><div class="item">onion (diced)</div></li><li><div class="amount">1 can (14oz)</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">½ cup</div><div class="item">rice (uncooked)</div></li><li><div class="amount">½ cup</div><div class="item">water</div></li><li><div class="amount">1 tsp</div><div class="item">Worcestershire sauce</div></li></ul></div><div class="detail">In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">chedder cheese (shredded)</div></li><li><div class="amount">2 cans (12 oz)</div><div class="item">tomato soup</div></li></ul></div><div class="detail">Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).</div></div></section><section class="credits">Suzanne M. Munson, <a href="http://allrecipes.com/recipe/17991/stuffed-green-peppers-i">http://allrecipes.com/recipe/17991/stuffed-green-peppers-i</a></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Sweet Potatoes with Honey and Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr><tr><td>1 tsp</td><td>kosher salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3</td><td>sweet potatoes (large)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 350°F and line a cooking sheet with foil.</td><td>1 min</td></tr><tr><td>2</td><td>Wash, peel, and cut the sweet potatoes into bite-sized pieces.</td><td>10 min</td></tr><tr><td>3</td><td>Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.</td><td>1 min</td></tr><tr><td>4</td><td>Stir in the sweet potatoes and mix until covered in oil and herbs.</td><td>1 min</td></tr><tr><td>5</td><td>Transfer the sweet potatoes to the cooking sheet in a single layer.</td><td>3 min</td></tr><tr><td>6</td><td>Cook sweet potatoes in the oven until tender.</td><td>45 min</td></tr></table></section></body></html>
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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>Sweet Potatoes with Honey and Rosemary</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr><tr><td>1 tsp</td><td>kosher salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3</td><td>sweet potatoes (large)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 350°F and line a cooking sheet with foil.</td><td>1 min</td></tr><tr><td>2</td><td>Wash, peel, and cut the sweet potatoes into bite-sized pieces.</td><td>10 min</td></tr><tr><td>3</td><td>Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.</td><td>1 min</td></tr><tr><td>4</td><td>Stir in the sweet potatoes and mix until covered in oil and herbs.</td><td>1 min</td></tr><tr><td>5</td><td>Transfer the sweet potatoes to the cooking sheet in a single layer.</td><td>3 min</td></tr><tr><td>6</td><td>Cook sweet potatoes in the oven until tender.</td><td>45 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Tzatziki</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">cucumber</div></li></ul></div><div class="detail">Peel the cucumber and remove all the seeds. Dice into ¼” cubes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">greek yogurt</div></li><li><div class="amount">2 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">dill (chopped)</div></li><li><div class="amount">1 tbsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 tsp</div><div class="item">lemon zest</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.</div></div></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Tzatziki</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">cucumber</div></li></ul></div><div class="detail">Peel the cucumber and remove all the seeds. Dice into ¼” cubes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">greek yogurt</div></li><li><div class="amount">2 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">dill (chopped)</div></li><li><div class="amount">1 tbsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 tsp</div><div class="item">lemon zest</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.</div></div></section><section class="navigation"><a href="/">« Back</a></section></body></html>
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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>Winter Lentil Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>10 cups</td><td>water</td></tr><tr><td>5 cups</td><td>chicken stock</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>3</td><td>celery stalks (diced)</td></tr><tr><td>3 cups</td><td>french lentils</td></tr><tr><td>1</td><td>onion (yellow)</td></tr><tr><td>1 bunch</td><td>swiss chard (chopped)</td></tr><tr><td>1</td><td>butternut squash (cubed)</td></tr><tr><td>3 tbsp</td><td>curry powder</td></tr><tr><td>2 tbsp</td><td>honey</td></tr><tr><td>2</td><td>bay leaves</td></tr><tr><td>1 sprig</td><td>fresh thyme</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Pour the water and chicken stock in to a large stock pot on medium heat.</td><td>15 min</td></tr><tr><td>2</td><td>Add vegetables and lentils to the stock pot and bring to a boil.</td><td>15 min</td></tr><tr><td>3</td><td>Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.</td><td>3 hours</td></tr><tr><td>4</td><td>Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.</td><td>2 min</td></tr></table></section></body></html>
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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>Winter Lentil Soup</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>10 cups</td><td>water</td></tr><tr><td>5 cups</td><td>chicken stock</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>3</td><td>celery stalks (diced)</td></tr><tr><td>3 cups</td><td>french lentils</td></tr><tr><td>1</td><td>onion (yellow)</td></tr><tr><td>1 bunch</td><td>swiss chard (chopped)</td></tr><tr><td>1</td><td>butternut squash (cubed)</td></tr><tr><td>3 tbsp</td><td>curry powder</td></tr><tr><td>2 tbsp</td><td>honey</td></tr><tr><td>2</td><td>bay leaves</td></tr><tr><td>1 sprig</td><td>fresh thyme</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Pour the water and chicken stock in to a large stock pot on medium heat.</td><td>15 min</td></tr><tr><td>2</td><td>Add vegetables and lentils to the stock pot and bring to a boil.</td><td>15 min</td></tr><tr><td>3</td><td>Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.</td><td>3 hours</td></tr><tr><td>4</td><td>Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.</td><td>2 min</td></tr></table></section></body></html>
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||||||
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|
||||||
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| Fluffy Pancakes
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| Fluffy Pancakes
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|
||||||
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| Gluten-Free Flour
|
| Gluten-Free Flour
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|
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||||||
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| Rosemary Dinner Rolls
|
| Rosemary Dinner Rolls
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||||||
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|
||||||
a(href="southern-buttermilk-biscuits")
|
a(href="southern-buttermilk-biscuits")
|
||||||
img(src="southern-buttermilk-biscuits/final.png")
|
img(src="southern-buttermilk-biscuits/large.png")
|
||||||
| Southern Buttermilk Biscuits
|
| Southern Buttermilk Biscuits
|
||||||
|
|
||||||
h1 Soups
|
h1 Soups
|
||||||
|
|
||||||
a(href="caldo-verde")
|
a(href="caldo-verde")
|
||||||
img(src="caldo-verde/final.png")
|
img(src="caldo-verde/large.png")
|
||||||
| Caldo Verde
|
| Caldo Verde
|
||||||
|
|
||||||
a(href="clam-chowder")
|
a(href="clam-chowder")
|
||||||
img(src="clam-chowder/final.png")
|
img(src="clam-chowder/large.png")
|
||||||
| Clam Chowder
|
| Clam Chowder
|
||||||
|
|
||||||
a(href="cream-of-spinach-soup")
|
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
|
| Cream of Spinach Soup
|
||||||
|
|
||||||
a(href="curry-butternut-squash-and-apple-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
|
| Curry Butternut Squash & Apple Soup
|
||||||
|
|
||||||
a(href="french-onion-soup")
|
a(href="french-onion-soup")
|
||||||
@@ -58,35 +58,35 @@ html
|
|||||||
| French Onion Soup
|
| French Onion Soup
|
||||||
|
|
||||||
a(href="hungarian-mushroom-beef-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
|
| Hungarian Mushroom Beef Soup
|
||||||
|
|
||||||
a(href="winter-lentil-soup")
|
a(href="winter-lentil-soup")
|
||||||
img(src="winter-lentil-soup/final.png")
|
img(src="winter-lentil-soup/large.png")
|
||||||
| Winter Lentil Soup
|
| Winter Lentil Soup
|
||||||
|
|
||||||
h1 Salads
|
h1 Salads
|
||||||
|
|
||||||
a(href="caesar-salad")
|
a(href="caesar-salad")
|
||||||
img(src="caesar-salad/final.png")
|
img(src="caesar-salad/large.png")
|
||||||
| Caesar Salad
|
| Caesar Salad
|
||||||
|
|
||||||
a(href="cucumber-salad")
|
a(href="cucumber-salad")
|
||||||
img(src="cucumber-salad/final.png")
|
img(src="cucumber-salad/large.png")
|
||||||
| Cucumber Salad
|
| Cucumber Salad
|
||||||
|
|
||||||
a(href="ruths-chris-chopped-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
|
| Ruth's Chris Chopped Salad
|
||||||
|
|
||||||
h1 Main Dish
|
h1 Main Dish
|
||||||
|
|
||||||
a(href="bbq-pork-ribs")
|
a(href="bbq-pork-ribs")
|
||||||
img(src="bbq-pork-ribs/final.png")
|
img(src="bbq-pork-ribs/large.png")
|
||||||
| BBQ Pork Ribs
|
| BBQ Pork Ribs
|
||||||
|
|
||||||
a(href="beef-bourguignon")
|
a(href="beef-bourguignon")
|
||||||
img(src="beef-bourguignon/final.png")
|
img(src="beef-bourguignon/large.png")
|
||||||
| Beef Bourguignon
|
| Beef Bourguignon
|
||||||
|
|
||||||
a(href="butter-chicken")
|
a(href="butter-chicken")
|
||||||
@@ -94,89 +94,89 @@ html
|
|||||||
| Butter Chicken
|
| Butter Chicken
|
||||||
|
|
||||||
a(href="chicken-cordon-bleu")
|
a(href="chicken-cordon-bleu")
|
||||||
img(src="chicken-cordon-bleu/final.png")
|
img(src="chicken-cordon-bleu/large.png")
|
||||||
| Chicken Cordon Bleu
|
| Chicken Cordon Bleu
|
||||||
|
|
||||||
a(href="chicken-pot-pie")
|
a(href="chicken-pot-pie")
|
||||||
img(src="chicken-pot-pie/final.png")
|
img(src="chicken-pot-pie/large.png")
|
||||||
| Chicken Pot Pie
|
| Chicken Pot Pie
|
||||||
|
|
||||||
a(href="chicken-breasts-with-caper-cream-sauce")
|
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
|
| Chicken Breasts with Caper Cream Sauce
|
||||||
|
|
||||||
a(href="chole")
|
a(href="chole")
|
||||||
img(src="chole/final.png")
|
img(src="chole/large.png")
|
||||||
| Chole
|
| Chole
|
||||||
|
|
||||||
a(href="garlic-prime-rib")
|
a(href="garlic-prime-rib")
|
||||||
img(src="garlic-prime-rib/final.png")
|
img(src="garlic-prime-rib/large.png")
|
||||||
| Garlic Prime Rib
|
| Garlic Prime Rib
|
||||||
|
|
||||||
a(href="gnocchi")
|
a(href="gnocchi")
|
||||||
img(src="gnocchi/final.png")
|
img(src="gnocchi/large.png")
|
||||||
| Gnocchi
|
| Gnocchi
|
||||||
|
|
||||||
a(href="kielbasa-and-cabbage")
|
a(href="kielbasa-and-cabbage")
|
||||||
img(src="kielbasa-and-cabbage/final.png")
|
img(src="kielbasa-and-cabbage/large.png")
|
||||||
| Kielbasa and Cabbage
|
| Kielbasa and Cabbage
|
||||||
|
|
||||||
a(href="kofta-kebabs")
|
a(href="kofta-kebabs")
|
||||||
img(src="kofta-kebabs/final.png")
|
img(src="kofta-kebabs/large.png")
|
||||||
| Kofta Kebabs
|
| Kofta Kebabs
|
||||||
|
|
||||||
a(href="lemon-chicken-with-mushroom-sauce")
|
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
|
| Lemon Chicken with Mushroom Sauce
|
||||||
|
|
||||||
a(href="orange-chicken")
|
a(href="orange-chicken")
|
||||||
img(src="orange-chicken/final.png")
|
img(src="orange-chicken/large.png")
|
||||||
| Orange Chicken
|
| Orange Chicken
|
||||||
|
|
||||||
a(href="ratatouille")
|
a(href="ratatouille")
|
||||||
img(src="ratatouille/final.png")
|
img(src="ratatouille/large.png")
|
||||||
| Ratatouille
|
| Ratatouille
|
||||||
|
|
||||||
a(href="ricotta-meatballs")
|
a(href="ricotta-meatballs")
|
||||||
img(src="ricotta-meatballs/final.png")
|
img(src="ricotta-meatballs/large.png")
|
||||||
| Ricotta Meatballs
|
| Ricotta Meatballs
|
||||||
|
|
||||||
a(href="roast-leg-of-lamb-with-rosemary")
|
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
|
| Roast Leg of Lamb with Rosemary
|
||||||
|
|
||||||
a(href="shrimp-with-sweet-potatoes-and-bacon")
|
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
|
| Shrimp with Sweet Potatoes and Bacon
|
||||||
|
|
||||||
a(href="sloppy-joe-sandwiches")
|
a(href="sloppy-joe-sandwiches")
|
||||||
img(src="sloppy-joe-sandwiches/final.png")
|
img(src="sloppy-joe-sandwiches/large.png")
|
||||||
| Sloppy Joe Sandwiches
|
| Sloppy Joe Sandwiches
|
||||||
|
|
||||||
h1 Sides
|
h1 Sides
|
||||||
|
|
||||||
a(href="bok-choy-with-garlic")
|
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
|
| Bok Choy with Garlic
|
||||||
|
|
||||||
a(href="bourbon-glazed-carrots")
|
a(href="bourbon-glazed-carrots")
|
||||||
img(src="bourbon-glazed-carrots/final.png")
|
img(src="bourbon-glazed-carrots/large.png")
|
||||||
| Bourbon Glazed Carrots
|
| Bourbon Glazed Carrots
|
||||||
|
|
||||||
a(href="creamed-spinach")
|
a(href="creamed-spinach")
|
||||||
img(src="creamed-spinach/final.png")
|
img(src="creamed-spinach/large.png")
|
||||||
| Creamed Spinach
|
| Creamed Spinach
|
||||||
|
|
||||||
a(href="garlic-broccoli")
|
a(href="garlic-broccoli")
|
||||||
img(src="garlic-broccoli/final.png")
|
img(src="garlic-broccoli/large.png")
|
||||||
| Garlic Broccoli
|
| Garlic Broccoli
|
||||||
|
|
||||||
a(href="hummus")
|
a(href="hummus")
|
||||||
img(src="hummus/final.png")
|
img(src="hummus/large.png")
|
||||||
| Hummus
|
| Hummus
|
||||||
|
|
||||||
a(href="pommes-puree")
|
a(href="pommes-puree")
|
||||||
img(src="pommes-puree/final.png")
|
img(src="pommes-puree/large.png")
|
||||||
| Pommes Purée
|
| Pommes Purée
|
||||||
|
|
||||||
a(href="sauteed-mushrooms")
|
a(href="sauteed-mushrooms")
|
||||||
@@ -184,9 +184,9 @@ html
|
|||||||
| Sauteed Mushrooms
|
| Sauteed Mushrooms
|
||||||
|
|
||||||
a(href="sweet-potatoes-with-honey-and-rosemary")
|
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
|
| Sweet Potatoes with Honey and Rosemary
|
||||||
|
|
||||||
a(href="tzatziki")
|
a(href="tzatziki")
|
||||||
img(src="tzatziki/final.png")
|
img(src="tzatziki/large.png")
|
||||||
| Tzatziki
|
| Tzatziki
|
||||||
|
|||||||
@@ -52,3 +52,6 @@ html
|
|||||||
| ,
|
| ,
|
||||||
if credit.url
|
if credit.url
|
||||||
a(href=credit.url) #{credit.url}
|
a(href=credit.url) #{credit.url}
|
||||||
|
|
||||||
|
section.navigation
|
||||||
|
a(href="/") « Back
|
||||||
|
|||||||
@@ -10,7 +10,7 @@ html
|
|||||||
|
|
||||||
section.ingredients
|
section.ingredients
|
||||||
.image
|
.image
|
||||||
img(src="final.png")
|
img(src="large.png")
|
||||||
.list
|
.list
|
||||||
table
|
table
|
||||||
tr
|
tr
|
||||||
|
|||||||
Reference in New Issue
Block a user