Add recipes for Gnocchi and Orange Chicken
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Andrew Miner
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Gnocchi
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section.ingredients
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.image
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img(src="final.png")
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.list
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table
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tr
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td 2
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td potatoes
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tr
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td 2 cups
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td all-purpose flour
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tr
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td 1
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td egg
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section.directions
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table
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tr
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td 1
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td Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.
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td 12 min
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tr
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td 2
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td Drain the pot, cool, and mash the potatoes.
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td 2min
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tr
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td 3
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td Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.
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td 2 min
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tr
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td 4
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td On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut these
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| into 1" long segments and set aside.
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tr
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td 5
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td Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to
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| the surface.
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td 3-5 min
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@@ -97,6 +97,10 @@ html
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img(src="garlic-prime-rib/final.png")
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| Garlic Prime Rib
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a(href="gnocchi")
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img(src="gnocchi/final.png")
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| Gnocchi
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a(href="kielbasa-and-cabbage")
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img(src="kielbasa-and-cabbage/final.png")
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| Kielbasa and Cabbage
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@@ -109,6 +113,10 @@ html
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img(src="lemon-chicken-with-mushroom-sauce/final.png")
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| Lemon Chicken with Mushroom Sauce
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a(href="orange-chicken")
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img(src="orange-chicken/final.png")
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| Orange Chicken
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a(href="ratatouille")
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img(src="ratatouille/final.png")
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| Ratatouille
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Orange Chicken
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section.ingredients
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.image
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img(src="final.png")
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.list
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h2 For the marinade
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table
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tr
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td 3 cups
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td water
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tr
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td 2
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td oranges
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tr
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td ½ cup
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td lemon juice
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tr
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td ⅔ cup
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td rice vinegar
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tr
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td 5 tbsp
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td soy sauce
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tr
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td 2 cups
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td brown sugar
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tr
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td 1 tsp
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td ginger root (minced)
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tr
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td 1 tsp
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td garlic (minced)
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tr
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td 4 tbsp
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td green onions (chopped)
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tr
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td ½ tsp
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td red pepper flakes
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tr
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td 4
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td chicken breasts (boneless, skinless)
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h2 For cooking
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table
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tr
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td 2 cups
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td all-purpose flour
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tr
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td ½ tsp
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td sald
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tr
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td ½ tsp
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td black pepper
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tr
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td 1 cup
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td cooking oil
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tr
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td 3 tbsp
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td cornstarch
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tr
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td ⅓ cup
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td water (cold)
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section.directions
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h2 For the marinade
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table
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tr
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td 1
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td Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the
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| other ingredients for the marinade and bring to a boil.
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td 10 min
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tr
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td 2
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td Cut the chicken into bite-sized pieces and set aside until the marinade is cool.
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td 10-15 min
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tr
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td 3
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td Place the chicken and marinade into a sealable container and refrigerate.
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td overnight
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h2 For cooking
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table
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tr
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td 1
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td Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in
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| each. Shake each bag until the chicken is completely covered in flour, and everything is dry
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| in each bag.
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td 3 min
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tr
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td 2
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td Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan.
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| Heat on high until the oil is quite hot.
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td 4 min
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tr
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td 3
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td Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until
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| crisp and lightly browned, then set aside in a container lined with paper towels.
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td 10 min
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tr
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td 4
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td Combine the cold water and cornstarch in a small container and set aside.
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td 1 min
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tr
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td 5
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td Wipe the skillet clean, and pour in half the remaining marinade. Heat on high while slowly
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| 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.
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td 10-15 min
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tr
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td 6
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td Add the chicken to the reduced marinade and cook until heated through.
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td 2 min
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