From bd4e18247074a49f215f2a5cd5b783b4e7c2d58b Mon Sep 17 00:00:00 2001 From: Andrew Miner Date: Sun, 24 Nov 2019 21:52:40 -0700 Subject: [PATCH] Refactor to use Python for building and YAML for data --- .gitignore | 2 + build | 120 +++++++ build.sh | 125 ------- .../buffalo-wings/image.png} | Bin docs/appetizers/buffalo-wings/index.html | 101 ++++++ .../chicken-pastries/image.png} | Bin docs/appetizers/chicken-pastries/index.html | 97 ++++++ docs/appetizers/deviled-eggs/image.png | Bin 0 -> 149861 bytes docs/appetizers/deviled-eggs/index.html | 95 ++++++ docs/bagels/index.html | 1 - .../large.png => baking/bagels/image.png} | Bin docs/baking/bagels/index.html | 135 ++++++++ .../large.png => baking/challah/image.png} | Bin docs/baking/challah/index.html | 145 ++++++++ .../fluffy-pancakes/image.png} | Bin docs/baking/fluffy-pancakes/index.html | 125 +++++++ .../gluten-free-flour/image.png} | Bin docs/baking/gluten-free-flour/index.html | 70 ++++ .../large.png => baking/pizza/image.png} | 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delete mode 100644 src/stuffed-green-peppers/data.js delete mode 100644 src/swedish-meatballs/data.js delete mode 100644 src/sweet-potatoes-with-honey-and-rosemary/index.pug create mode 100644 src/templates/cookbook.jin delete mode 100644 src/templates/data.template.js create mode 100644 src/templates/data.yml delete mode 100644 src/templates/index.pug create mode 100644 src/templates/recipe.jin delete mode 100644 src/templates/recipe.pug delete mode 100644 src/tzatziki/data.js delete mode 100644 src/winter-lentil-soup/index.pug diff --git a/.gitignore b/.gitignore index d1b328b..fa29bb5 100644 --- a/.gitignore +++ b/.gitignore @@ -1,3 +1,5 @@ .DS_Store *.swp .sass-cache +usr/ +__pycache__/ diff --git a/build b/build new file mode 100755 index 0000000..4f24fff --- /dev/null +++ b/build @@ -0,0 +1,120 @@ +#!/usr/bin/env python + +import os +import subprocess +import sys +import time +import venv + +from io import FileIO +from threading import Thread + + +# Variables ############################################################################################################ + +usage = f""" +{sys.argv[0]} * + + This script will perform various activities related to building this + package and managing tests, development servers, etc. It provides the + follow sub-commands: + + init : initialize the virtual environment for this package in the + ./usr directory. This includes making a copy of Python, Pip, + and installing any dependencies specified in requirements.txt. + It allows the following options: + + --clear : Remove any existing ./usr directory before initialization + + generate : generate HTML/CSS/JS for the site from the raw source files + + server : run a local server which serves up a copy of the website as it + will be shown on GitHub pages + +""" + +DATA_FILE = "data.yaml" + +command = None +clear = False + +project_root = os.path.dirname(os.path.abspath(sys.argv[0])) +docs_dir = os.path.join(project_root, "docs") +src_dir = os.path.join(project_root, "src") +template_dir = os.path.join(src_dir, "templates") +venv_dir = os.path.join(project_root, "usr") +bin_dir = os.path.join(venv_dir, "bin") + +activate = os.path.join(bin_dir, "activate") +pip = os.path.join(bin_dir, "pip") +python = os.path.join(bin_dir, "python") +requirements_file = os.path.join(project_root, "requirements.txt") + + +# Helper Functions ##################################################################################################### + +def shell(*args, **kwargs): + kwargs["shell"] = True + return subprocess.run(*args, **kwargs) + + +# Command Functions #################################################################################################### + +def command_generate(): + os.makedirs(docs_dir, exist_ok=True) + shell(f"cp -R {src_dir}/images {docs_dir}/") + shell(f"{python} src/generate_styles.py {src_dir} {docs_dir}") + shell(f"{python} src/generate.py {template_dir} {src_dir} {docs_dir}") + + +def command_init(): + builder = venv.EnvBuilder(clear=clear, symlinks=False, with_pip=True) + builder.create(venv_dir) + + shell(f"{pip} install --upgrade pip") + shell(f"{pip} install -r {requirements_file}") + + +def command_python(): + shell(f"{python}") + + +def command_server(): + server_func = lambda: shell(f"cd {docs_dir} && {python} -m http.server 8080") + thread = Thread(target=server_func, daemon=True) + thread.start() + + while True: + command_generate() + time.sleep(2) + + +# Startup Script ####################################################################################################### + +if __name__ == "__main__": + if sys.version_info < (3, 5): + print(f"Python {sys.version} provided, but at least version 3.5 is required.") + sys.exit(1) + + for arg in sys.argv[1:]: + if arg == "generate": + command = command_generate + elif arg == "init": + command = command_init + elif arg == "python": + command = command_python + elif arg == "server": + command = command_server + elif arg == "--clear": + clear = True + else: + print(f"{usage}\nUnexpected argument: {arg}\n") + sys.exit(1) + + if command is not None: + try: + command() + except KeyboardInterrupt: + print("\nCancelled.") + else: + print(f"{usage}\nPlease choose a subcommand.\n") diff --git a/build.sh b/build.sh deleted file mode 100755 index 589e3d9..0000000 --- a/build.sh +++ /dev/null @@ -1,125 +0,0 @@ -#!/bin/bash - -OUTPUT="docs" - -USAGE=$(cat <<- END -USAGE: build.sh - - Commands: - - build rebuild the site - clean remove all build artifacts - help display this help message - server run a local server - watch start a server and rebuild periodically - -END -) - -# Helper Functions ##################################################################################################### - -function start-server { - cd $OUTPUT - python -m http.server 8080 >/dev/null 2>&1 & - SERVER_PID="$!" - cd .. - - trap "kill $SERVER_PID; exit" SIGINT -} - -function usage { - printf "$USAGE\n\n" - if [[ "$1" != "" ]]; then - printf "\n$*\n" - fi - exit -} - -# Command Functions #################################################################################################### - -function run-build { - mkdir -p "$OUTPUT" - - pushd src >/dev/null - find . -type f | grep -v templates | while read FILE; do - BASENAME=$(basename "$FILE") - DIRNAME=$(dirname "$FILE") - - EXT=$(echo "$BASENAME" | cut -d. -f2) - BASENAME=$(echo "$BASENAME" | cut -d. -f1) - - # echo "file: $FILE, dirname: $DIRNAME, basename: $BASENAME, ext: $EXT" - mkdir -p "../$OUTPUT/$DIRNAME" - - if [[ "$BASENAME.$EXT" == "data.js" ]]; then - TARGET="../$OUTPUT/$DIRNAME/index.html" - if [[ "$TARGET" -ot "$FILE" ]]; then - pug -O $FILE < templates/recipe.pug > $TARGET - fi - elif [[ "$EXT" == "pug" ]]; then - TARGET="../$OUTPUT/$DIRNAME/$BASENAME.html" - if [[ "$TARGET" -ot "$FILE" ]]; then - pug -o "../$OUTPUT/$DIRNAME" "$FILE" - fi - elif [[ "$EXT" == "png" ]]; then - TARGET="../$OUTPUT/$DIRNAME/$BASENAME.$EXT" - if [[ "$TARGET" -ot "$FILE" ]]; then - cp "$FILE" "$TARGET" - fi - elif [[ "$EXT" == "scss" ]]; then - TARGET="../$OUTPUT/$DIRNAME/$BASENAME.css" - if [[ "$TARGET" -ot "$FILE" ]]; then - sass --sourcemap=none "$FILE" "$TARGET" - fi - fi - done - popd >/dev/null -} -COMMANDS="build" - -function run-clean { - rm -rf "$OUTPUT" 2>/dev/null -} -COMMANDS="$COMMANDS,clean" - -function run-help { - usage -} -COMMANDS="$COMMANDS,help" - -function run-server { - start-server - - echo "Running server. Press ^C to stop" - while true; do - sleep 60 - done -} -COMMANDS="$COMMANDS,server" - -function run-watch { - start-server - echo "Watching. Press ^C to cancel" - - fswatch src -i 'js$' -i 'png$' -i 'scss$' -i 'pug$' -e '.*' | while read FILE; do - run-build - sleep 2 - done -} -COMMANDS="$COMMANDS,watch" - -######################################################################################################################## - -COMMAND="$1"; shift - -[[ "$COMMAND" == "" ]] && COMMAND="build" - -grep -q "$COMMAND" <<< $COMMANDS || usage "Unknown command: $COMMAND" - -while [[ "$1" != "" ]]; do - case "$1" in - esac - shift -done - -"run-$COMMAND" diff --git a/docs/buffalo-wings/large.png b/docs/appetizers/buffalo-wings/image.png similarity index 100% rename from docs/buffalo-wings/large.png rename to docs/appetizers/buffalo-wings/image.png diff --git a/docs/appetizers/buffalo-wings/index.html b/docs/appetizers/buffalo-wings/index.html new file mode 100644 index 0000000..7dd53f7 --- /dev/null +++ b/docs/appetizers/buffalo-wings/index.html @@ -0,0 +1,101 @@ + + + + + + + + +
+
+ +
+

Buffalo Wings

+ +
+prep 15 min, cook 2 hours
+ +
+
× 4 +
+ +
These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but baked instead of deep-fried. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 20 +
    +
    chicken wings
    +
  • +
    + 3/4 cup +
    +
    flour
    +
  • +
    + 1/2 tsp +
    +
    cayenne pepper
    +
  • +
    + 1/2 tsp +
    +
    garlic powder
    +
  • +
    + 1/2 tsp +
    +
    salt
    +
+
+
Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken. Lay out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set. +
+
+
+

2

+
+
    +
  • +
    + 1/2 cup +
    +
    Frank's RedHot Buffalo Sauce
    +
  • +
    + 1/2 cup +
    +
    butter
    +
+
+
Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one at a time, and return to the baking sheet. Reserve the remaining sauce. +
+
+
+

3

+
+
    +
+
+
Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be placed in a small bowl to serve with the wings along with some ranch dressing. +
+
+
+ +
+ Leesah,  + https://www.allrecipes.com/recipe/166638/baked-buffalo-wings +
+ +
+ « Back +
+ + + + + + + + + +
+
+ +
+

Chicken Pastries

+ +
+prep 15 min, cook 30 min
+ +
+
× 4 +
+ +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 4 +
    +
    chicken breasts
    +
  • +
    + 4 tbsp +
    +
    butter
    +
  • +
    + +
    +
    salt & pepper
    +
+
+
Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of butter. Season with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook until the chicken breasts have reached 160°F in the centers (about 20 min)." +
+
+
+

2

+
+
    +
+
+
Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds. +
+
+
+

3

+
+
    +
  • +
    + 5 oz +
    +
    Boursin Garlic & Herb cheese
    +
  • +
    + 16 +
    +
    crescent roll dough wedges
    +
+
+
Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and stretch it slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the center, and then about ¾oz of chicken. This should form a small lump in the center of the dough. Then fold up the corners over the center, and pinch any remaining openings closed. Place each pastry on the cookie sheet. +
+
+
+

4

+
+
    +
+
+
Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden brown (anywhere from 8–12 minutes, depending upon your oven). +
+
+
+ +
+ Lynne Miner
+ +
+ « Back +
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z5dzls`U4Tmc~SQIeIH!6+sg-QNt~u>$~jlcyz%|FH#gUc$nI@o|MjO8!%8L zsDno!XW<4Qq20357=W}kRw}4WdqE7vJoQzgS>*Nl?9zWCj3_-Uk#^60fEQPagjB)4zOl_ivy4*61yGp*i?}@4|32 zT9hRUmJ-aQ22gI`@=+j)9lYvU1|wGBGFQ(Eh)DvPqzTBV(AYx7%VfB&%2T7=+n zocIv5*3;u7L>%P9tlRb8*LAIwYWk9!!@5{3IB!p()`~F^$I02`7a@o!r9^;c+GYtt zE+}JScf1cy_XZn|!3qW)Kz!)5YOYJumI^0<}Ry;6-hf zCkDMf*BaUcmd-?!M(|+VdLOhh7B_nGM{m7;>-Ozizx>VUl^d2P!E40egY&^bYd?f@ zjZl{hU`{7*;J<)yDS@^iY-zvw9au|m?V!MgC*oP)sr_~=gF^og2%E)zOAvLL$k12%O?T#=JWq zjLxUi!EiN_ahk@6xUqh<-yaGg5dFsHYd3Cw&)K5e?Fkw+AQU1IkpM~>f6x06Nx=y? zb;7f*i26<~taHY@lli=uO!f}8>xIhmHE?!+@0;m#VoYE%`u2BkZf=YukNf#buixjK zJAxqu;)AMHa8@mAJ{oQQ2iK%zVqfPMg8%>k07*qoM6N<$f@c`A ASO5S3 literal 0 HcmV?d00001 diff --git a/docs/appetizers/deviled-eggs/index.html b/docs/appetizers/deviled-eggs/index.html new file mode 100644 index 0000000..e9010fa --- /dev/null +++ b/docs/appetizers/deviled-eggs/index.html @@ -0,0 +1,95 @@ + + + + + + + + +
+
+ +
+

Deviled Eggs

+ +
+prep 30 minutes
+ +
+
+
+
× 6 +
+ +
Deviled eggs are one of my favorite appetizers, and very easy to make. If you like to hurry the process along, buy hard-boiled eggs from the grocery store so you can skip straight to the last step. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 12 +
    +
    eggs
    +
+
+
Place the eggs in a medium-sized pot, cover with 1" of water, and bring to a boil over high heat. As soon as it gets to a rolling boil, turn off the heat and allow the pot to rest. While it is resting, fill a large bowl with ice and water (1 ice cube per egg). After the eggs have rested for 10 minutes, transfer them to the ice water. +
+
+
+

2

+
+
    +
  • +
    + ¾ tsp +
    +
    mustard, yellow
    +
  • +
    + 3 tbsp +
    +
    mayonnaise
    +
  • +
    + 1½ tsp +
    +
    vinegar, white
    +
  • +
    + ¼ tsp +
    +
    Worcestershire sauce
    +
  • +
    + ¼ tsp +
    +
    salt
    +
  • +
    + ¼ tsp +
    +
    white pepper
    +
  • +
    + 1 tsp +
    +
    paprika
    +
+
+
Peel the eggs, and very carefully slice in half with a sharp knife. Gently pop out the yolks into mixing bowl, and set the whites aside on a platter. Add the the remaining ingredients and whisk until creamy and smooth. Transfer the mixture into a pastry bag (or a ziploc bag with a corner cut off). Gently squeeze the bag and pipe the mixture into the remaining egg halves. Dust the finished eggs with paprika. +
+
+
+ + + + +

Bagels

prep 50 min, cook 90 min
× 8
This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.

1

  • 1¼ cup
    water (~ 115°F)
  • 1¼ tbsp
    sugar (granulated)
  • 1¼ tsp
    yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.

2

  • 500 g
    flour (all purpose)
  • ¼ cup
    water (~ 115°F)
  • 1½ tsp
    salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.

3

  • 25 g
    flour (all purpose)
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.

4

  • 1 tsp
    olive oil
Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).

5

    Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.

    6

    • 2
      egg
    • ~
      coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
    Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.

    7

      Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
      « Back
      \ No newline at end of file diff --git a/docs/bagels/large.png b/docs/baking/bagels/image.png similarity index 100% rename from docs/bagels/large.png rename to docs/baking/bagels/image.png diff --git a/docs/baking/bagels/index.html b/docs/baking/bagels/index.html new file mode 100644 index 0000000..337e129 --- /dev/null +++ b/docs/baking/bagels/index.html @@ -0,0 +1,135 @@ + + + + + + + + +
      +
      + +
      +

      Bagels

      + +
      +prep 50 min, cook 90 min
      + +
      +
      +
      × 8 +
      + +
      This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process. +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      • +
        + 1¼ cup +
        +
        water (~ 115°F)
        +
      • +
        + 1¼ tbsp +
        +
        sugar (granulated)
        +
      • +
        + 1¼ tsp +
        +
        yeast (active dry)
        +
      +
      +
      Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps. +
      +
      +
      +

      2

      +
      +
        +
      • +
        + 500 g +
        +
        flour (all purpose)
        +
      • +
        + ¼ cup +
        +
        water (~ 115°F)
        +
      • +
        + 1½ tsp +
        +
        salt
        +
      +
      +
      Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out. +
      +
      +
      +

      3

      +
      +
        +
      • +
        + 25 g +
        +
        flour (all purpose)
        +
      +
      +
      On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff. +
      +
      +
      +

      4

      +
      +
        +
      +
      +
      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. +
      +
      +
      +

      5

      +
      +
        +
      • +
        + 2 +
        +
        egg
        +
      • +
        + ~ +
        +
        coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
        +
      +
      +
      Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings. +
      +
      +
      +

      6

      +
      +
        +
      +
      +
      Bake until golden brown and the toppings just start to singe. Cool on a drying rack. +
      +
      +
      + + +
      + « Back +
      + + + + + + + + + +
      +
      + +
      +

      Challah

      + +
      +prep 35 min, cook 3 hours
      + +
      +
      +
      × 16 +
      + +
      Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust. +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      • +
        + 1½ packets +
        +
        active dry yeast
        +
      • +
        + 1 tbsp +
        +
        sugar
        +
      • +
        + 1⅓ cups +
        +
        water (115°F)
        +
      +
      +
      In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting. +
      +
      +
      +

      2

      +
      +
        +
      • +
        + 1/2 cup +
        +
        olive oil
        +
      • +
        + 5 +
        +
        eggs
        +
      • +
        + 1/2 cup +
        +
        sugar
        +
      • +
        + 1 tbsp +
        +
        salt
        +
      +
      +
      Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next. +
      +
      +
      +

      3

      +
      +
        +
      • +
        + 8 cups +
        +
        all-purpose flour
        +
      +
      +
      Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic. +
      +
      +
      +

      4

      +
      +
        +
      +
      +
      On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min. +
      +
      +
      +

      5

      +
      +
        +
      +
      +
      Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F. +
      +
      +
      +

      6

      +
      +
        +
      • +
        + 1 +
        +
        egg
        +
      • +
        + 1 tsp +
        +
        milk (whole)
        +
      • +
        + 1 tbsp +
        +
        caraway seeds
        +
      +
      +
      Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min). +
      +
      +
      + + +
      + « Back +
      + + + + + + + + + +
      +
      + +
      +

      Fluffy Pancakes

      + +
      +prep 10 min, cook 5 min
      + +
      +
      +
      × 2 +
      + +
      These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream. +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      • +
        + 3/4 cups +
        +
        milk
        +
      • +
        + 1 tbsp +
        +
        white vinegar
        +
      +
      +
      Combine the milk and vinegar in a medium bowl and set aside to sour. +
      +
      +
      +

      2

      +
      +
        +
      • +
        + 1 cup +
        +
        all-purpose flour
        +
      • +
        + 2 tbsp +
        +
        white sugar
        +
      • +
        + 1 tsp +
        +
        baking powder
        +
      • +
        + 1/2 tsp +
        +
        baking soda
        +
      • +
        + 1/2 tsp +
        +
        salt
        +
      +
      +
      Combine the dry ingredients in a medium bowl and whisk together throughly. +
      +
      +
      +

      3

      +
      +
        +
      • +
        + 2 tbsp +
        +
        butter
        +
      • +
        + 1 +
        +
        egg
        +
      +
      +
      +
      +
      +

      4

      +
      +
        +
      +
      +
      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. +
      +
      +
      +

      5

      +
      +
        +
      +
      +
      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. +
      +
      +
      + + +
      + « Back +
      + + + + + + + + + +
      +
      + +
      +

      Gluten-Free Flour

      + +
      +prep 5 min
      + +
      +
      +
      +
      + +
      This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc. +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      • +
        + 24 oz +
        +
        white rice flour
        +
      • +
        + 7½ oz +
        +
        brown rice flour
        +
      • +
        + 7 oz +
        +
        potato starch
        +
      • +
        + 3 oz +
        +
        tapioca starch
        +
      • +
        + ¾ oz +
        +
        nonfat dry milk powder
        +
      +
      +
      Mix all the ingredients and store, refrigerated, in an airtight container. +
      +
      +
      + + +
      + « Back +
      + + + + + + + + + +
      +
      + +
      +

      Pizza

      + +
      +prep 2-3 days, cook 10 min
      + +
      +
      +
      +
      × 12 +
      + +
      This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely! +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      • +
        + 500 g +
        +
        water (110°F–115°F)
        +
      • +
        + 3½ g +
        +
        instant dry yeast
        +
      • +
        + 8 g +
        +
        sugar
        +
      +
      +
      Add the yeast and sugar to the water without stirring and wait about 5 minutes. +
      +
      +
      +

      2

      +
      +
        +
      • +
        + 800 g +
        +
        bread flour (King Arthur's)
        +
      • +
        + 16 g +
        +
        salt
        +
      +
      +
      Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed. +
      +
      +
      +

      3

      +
      +
        +
      • +
        + 3 tsp +
        +
        olive oil
        +
      +
      +
      Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the dough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days before use. Freeze if not used in that time. +
      +
      +
      +

      4

      +
      +
        +
      +
      +
      Preheat a pizza stone in the oven to 550°F (this can take up to an hour). +
      +
      +
      +

      5

      +
      +
        +
      +
      +
      Open up each portion of dough as described here, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour. +
      +
      +
      +

      6

      +
      +
        +
      • +
        + 6 cups +
        +
        tomato purée (2 per pizza)
        +
      • +
        + 12 oz +
        +
        mozzerella cheese, shredded (4 per pizza)
        +
      +
      +
      Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas. +
      +
      +
      + + +
      + « Back +
      + + + + + + + + + +
      +
      + +
      +

      Rosemary Dinner Rolls

      + +
      +prep 25 min, cook 2 hours
      + +
      +
      +
      × 8 +
      + +
      These dinner rolls are firm, but light, and ever so delicately taste of rosemary. +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      • +
        + 1 packet +
        +
        active dry yeast
        +
      • +
        + 1/4 cup +
        +
        water (110°F–115°F)
        +
      +
      +
      Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water and stir gently. Set it aside until it is foamy (about 5 min). +
      +
      +
      +

      2

      +
      +
        +
      • +
        + 4 tbsp +
        +
        butter
        +
      • +
        + 1 cup +
        +
        milk (whole)
        +
      +
      +
      Melt the butter in a saucepan, and then add the milk. +
      +
      +
      +

      3

      +
      +
        +
      • +
        + 2 cups +
        +
        all-purpose flour
        +
      • +
        + 1 tbsp +
        +
        honey
        +
      • +
        + 2 tsp +
        +
        rosemary (powdered)
        +
      • +
        + 1 tsp +
        +
        salt
        +
      +
      +
      In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the lowest setting until fully blended. +
      +
      +
      +

      4

      +
      +
        +
      • +
        + 1/2 cups +
        +
        all-purpose flour
        +
      +
      +
      Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes). +
      +
      +
      +

      5

      +
      +
        +
      • +
        + 2 tbsp +
        +
        olive oil
        +
      +
      +
      Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the bowl with a damp towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes). +
      +
      +
      +

      6

      +
      +
        +
      +
      +
      Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to temperature. Split the dough into 16 equal portions and place them about 1\" apart on a cooking sheet. +
      +
      +
      +

      7

      +
      +
        +
      • +
        + 1 +
        +
        egg
        +
      • +
        + 1 tsp +
        +
        milk (whole)
        +
      • +
        + 4 tsp +
        +
        caraway seeds
        +
      +
      +
      +
      +
      +

      8

      +
      +
        +
      +
      +
      Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about 30 minutes). +
      +
      +
      +

      9

      +
      +
        +
      +
      +
      Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the tops are golden brown (about 20 minutes). +
      +
      +
      + + +
      + « Back +
      + + + + + + + + + +
      +
      + +
      +

      Southern Buttermilk Biscuits

      + +
      +prep 25min, cook 10min
      + +
      +
      × 16 +
      + +
      pass +
      +
      +
      + +
      +
      +

      1

      +
      +
        +
      +
      +
      Pre-heat the oven to convection bake at 450°F. +
      +
      +
      +

      2

      +
      +
        +
      • +
        + 4½ cups +
        +
        flour, all-purpose
        +
      • +
        + 2 tsp +
        +
        cream of tartar
        +
      • +
        + 2 tsp +
        +
        baking soda
        +
      • +
        + 1½ tsp +
        +
        salt
        +
      +
      +
      Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl. +
      +
      +
      +

      3

      +
      +
        +
      • +
        + ½ cup +
        +
        butter (frozen, diced)
        +
      +
      +
      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. +
      +
      +
      +

      4

      +
      +
        +
      • +
        + 9 tbsp +
        +
        butter (softened)
        +
      • +
        + 3 tbsp +
        +
        butter (melted)
        +
      • +
        + 2 cups +
        +
        buttermilk
        +
      +
      +
      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. +
      +
      +
      +

      5

      +
      +
        +
      • +
        + 2 cups +
        +
        buttermilk
        +
      +
      +
      Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed). +
      +
      +
      +

      6

      +
      +
        +
      • +
        + 9 tbsp +
        +
        butter (softened)
        +
      • +
        + 3 tbsp +
        +
        butter (melted)
        +
      +
      +
      Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together. Roll or pat out into a 14×10" rectangle. With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you. 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. Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time. Finally, pat the dough out into a 1" thick rectangle. 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. +
      +
      +
      +

      7

      +
      +
        +
      +
      +
      Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes). +
      +
      +
      + + +
      + « Back +
      + +

      BBQ Pork Ribs

      prep 20 min, cook 2—2½ hours
      × 6
      This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.

      1

      • 4 lbs
        pork ribs
      • ¾ cup
        light brown sugar
      • 1 tbsp
        garlic powder
      • 1 tbsp
        paprika
      • 1 tsp
        hickory smoke salt
      • 1 tsp
        red pepper flakes
      Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.

      2

        Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).

        3

        • 2 cups
          BBQ sauce
        Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
        « Back
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        Beef Bourguignon

        prep 45 min, cook 3-4 hours
        × 6
        Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!

        1

        • 3 lbs
          stew beef
        • 6 oz
          thick-cut bacon
        • 1 tbsp
          olive oil
        Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.

        2

        • 24
          onions (small, white)
        Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside in a small bowl to be used later.

        3

        • 1 lb
          mushrooms (brown)
        Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later

        4

        • 2 tbsp
          flour
        • ½ tsp
          salt
        • ½ tsp
          black pepper
        Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)

        5

        • 4 sprigs
          parsley
        • ½ leaf
          bay leaf
        • ¼ tsp
          thyme
        Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.

        6

        • 3 cups
          red wine
        • 2½ cups
          beef stock
        • 1 tbsp
          tomato paste
        • 2 cloves
          garlic (minced)
        • ½ tsp
          thyme
        • 1
          bay leaf
        In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)

        7

        • ½ cups
          beef stock
        • 1 tbsp
          butter
        • 1 tbsp
          olive oil
        • ½ tsp
          salt
        • ½ tsp
          pepper
        With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.

        8

        • 1 tbsp
          butter
        • 1 tbsp
          olive oil
        Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.

        9

          Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.

          10

            Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
            « Back
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            Beef Brisket

            prep 10 min, cook 3 hours
            × 6
            This is the classic beef brisket my Jewish grandmother would serve us every Passover.

            1

            • 4 lb
              beef brisket
            In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides.

            2

            • 1½ cup
              grape jelly
            • 1 cup
              water
            • ½ cup
              ketchup
            • ½ cup
              vinegar
            • 2
              onions (yellow)
            • 1 tbsp
              garlic (minced)
            • 1 tbsp
              salt
            Stir in the remaining ingredients. Cover and allow to simmer until the brisket is tender and pulls apart easily with a fork (2–3 hours).

            3

              Allow the brisket to cool, and then slice against the grain of the meat. Lay out the slices in a 9x13" dish and smother with the remaining gravy.
              Louise, https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/
              « Back
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              Beef Stroganoff

              prep 20 min, cook 60 min
              × 4
              The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.

              1

              • 2 lb
                beef (stew meat)
              • ½ cup
                red wine
              • 1 tsp
                salt
              • ½ tsp
                black pepper
              Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.

              2

              • 2 tbsp
                butter
              • 1
                yellow onion
              • 3 cloves
                garlic
              Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.

              3

              • 2 tbsp
                olive oil
              Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.

              4

              • 2 tbsp
                butter
              • 1 cup
                mushrooms (sliced)
              Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.

              5

              • ¼ cup
                butter
              • ¼ cup
                gluten-free flour (or all-purpose)
              • 1⅓ cups
                beef broth
              • 1 tbsp
                Worcestershire sauce
              • 1 tsp
                yellow mustard
              • 2 tsp
                red pepper flakes
              In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.

              6

                Combine everything except the mushrooms in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.

                7

                • ⅓ cup
                  sour cream
                • 3 oz
                  cream cheese
                Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
                SANFRANCOOK, AllRecipes.com, http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff
                « Back
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                Bok Choy with Garlic

                prep 20 min
                × 3
                This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.

                1

                • 2 tbsp
                  butter
                • ¼ cup
                  garlic (minced)
                Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).

                2

                • 3 cups
                  chicken broth
                • 6 heads
                  baby bok choy
                • ~
                  salt & pepper
                Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).
                « Back
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                Bourbon Glazed Carrots

                prep 10 min, cook 20 min
                × 4
                These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!

                1

                • 2 lbs
                  carrots
                Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.

                2

                • ¼ cup
                  butter
                • ¼ cup
                  brown sugar
                • 2 tbsp
                  bourbon
                When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.
                Flipper, http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/
                « Back
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                Buffalo Wings

                prep 15 min, cook 2 hours
                × 4
                These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but baked instead of deep-fried.

                1

                • 20
                  chicken wings
                • ¾ cup
                  flour
                • ½ tsp
                  cayenne pepper
                • ½ tsp
                  garlic powder
                • ½ tsp
                  salt
                Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken. Lay out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set.

                2

                • ½ cup
                  Frank's RedHot Buffalo Sauce
                • ½ cup
                  butter
                Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one at a time, and return to the baking sheet. Reserve the remaining sauce.

                3

                  Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be placed in a small bowl to serve with the wings along with some ranch dressing.
                  Leesah, https://www.allrecipes.com/recipe/166638/baked-buffalo-wings
                  « Back
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                  Butter Chicken

                  prep 35 min, cook 30 min
                  × 6
                  This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, but it tasty both the day of and for several days afterward.

                  1

                  • 3 lbs
                    chicken thighs, on the bone
                  • 1½ cups
                    greek yogurt (full-fat)
                  • 2 tbsp
                    lemon juice
                  • 2 tbsp
                    garam masala
                  • 2 tbsp
                    cumin (ground)
                  • 1½ tbsp
                    tumeric (ground)
                  Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight

                  2

                  • ¼ lb
                    butter (unsalted)
                  • 4 tsp
                    vegetable oil
                  • 2
                    onions (yellow, diced)
                  • 4 cloves
                    garlic (minced)
                  • 3 tbsp
                    ginger (peeled, grated)
                  • 1 tbsp
                    cumin seeds
                  In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and cook until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to brown.

                  3

                  • 1 stick
                    cinnamon
                  • 2
                    tomatoes (diced)
                  • 2
                    red chilies (e.g., jalapeño)
                  • ~
                    kosher salt
                  Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft.

                  4

                  • ¾ cup
                    chicken stock
                  Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

                  5

                  • 1½ cups
                    cream
                  • 1½ tbsp
                    tomato paste
                  Stir in the cream and tomato paste. Simmer until completely mixed and heated through.

                  6

                  • 3 tbsp
                    almonds (slivered)
                  • ½ cup
                    cilantro
                  Add the almonds and cook until softened. Add the cilantro as a garnish and serve.
                  Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken
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                  Caesar Salad

                  prep 9 min, cook 30 min
                  × 4
                  This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more garlic than most people.

                  1

                  • 5 tsp
                    garlic (minced)
                  • 2 tsp
                    lemon juice
                  • 1 tsp
                    anchovy paste
                  • 1
                    egg
                  Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed.

                  2

                  • 6 tbsp
                    olive oil
                  Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the process.

                  3

                  • 2 heads
                    romaine lettuce
                  Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed.

                  4

                  • ⅓ cup
                    parmesean (freshly grated)
                  Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving.
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                  Caldo Verde

                  prep 15 min, cook 45 min
                  × 8
                  This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.

                  1

                  • 2 tbsp
                    olive oil
                  • 1½ lb
                    chorizo sausage
                  Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl.

                  2

                  • 2
                    onions (yellow, chopped)
                  • 8 clovese
                    garlic
                  • ½ tsp
                    red pepper flakes
                  • 1 tsp
                    black pepper
                  Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside.

                  3

                  • 8 cups
                    water
                  • 8 cups
                    chicken broth
                  • 4 lbs
                    potatoes (cubed)
                  In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft.

                  4

                    Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside.

                    5

                    • 2 lbs
                      collard greens
                    Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and continue to simmer until the greens are soft and limp.

                    6

                    • ⅓ cup
                      olive oil
                    • 4 tsp
                      white wine vinegar
                    Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.
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                    Challah

                    prep 35 min, cook 3 hours
                    × 16
                    Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.

                    1

                    • 1½ packets
                      active dry yeast
                    • 1 tbsp
                      sugar
                    • 1⅓ cups
                      water (115°F)
                    In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.

                    2

                    • ½ cup
                      olive oil
                    • 5
                      eggs
                    • ½ cup
                      sugar
                    • 1 tbsp
                      salt
                    Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.

                    3

                    • 8 cups
                      all-purpose flour
                    Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.

                    4

                      On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.

                      5

                        Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.

                        6

                        • 1
                          egg
                        • 1 tsp
                          milk (whole)
                        • 1 tbsp
                          caraway seeds
                        Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
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                        Cheese Soufflé

                        prep 20 min, cook 35 min
                        × 4
                        This cheese soufflé turns out a fluffy, slightly salty, cheese delight!

                        1

                        • 2 tbsp
                          parmesean cheese
                        • olive oil spray
                        Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8in soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese.

                        2

                        • ¼ cup
                          flour (white, all-purpose)
                        • ¼ tsp
                          paprika
                        • ¼ tsp
                          salt
                        • ⅛ tsp
                          cayenne pepper
                        • ⅛ tsp
                          white pepper
                        • 1 pinch
                          nutneg
                        • 4 tbsp
                          butter (unsalted)
                        • 1⅓ cup
                          milk (whole)
                        Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth.

                        3

                        • 6 oz
                          Gruyère cheese
                        • 5 tbsp
                          parmesean cheese
                        Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.

                        4

                        • 6
                          egg yolks
                        • 1½ tsp
                          parsley (minced)
                        Whisk in the egg yolks and parsley.

                        5

                        • 6
                          egg whites
                        • ¼ tsp
                          cream of tartar
                        Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec).

                        6

                        • 1 tbsp
                          parmesean cheese
                        • ½ tsp
                          parsley (minced)
                        Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top.
                        Cook's Illustrated, https://www.cooksillustrated.com/recipes/7670
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                        Chicken Breasts with Caper Cream Sauce

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

                        8chicken breasts (skinless, boneless)
                        8 slicedham
                        8 piecesswiss cheese (¼×¼×2" lardons)
                        ¼ cupbutter (melted)
                        ½ cupcornflakes (crushed)
                        10 ozcream of chicken soup
                        1 tsplemon juice
                        ½ cupsour cream
                        salt & pepper
                        1 tspthyme
                        1Preheat the oven to 400°F.10 min
                        2Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and -pepper. Roll up each slice and put aside.15 min
                        2Place each chicken breast between two sheets of parchment paper and pound with a meat hammer -until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with -toothpicks.15 min
                        3Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another. -Cover each chicken roll completely, first with butter and then with cornflakes. Place the -chicken rolls in a 9×13" baking dish.5 min
                        4Bake at 400°F until the chicken has reached 170°F internal temperature.40 min
                        5Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring -occasionally.5 min
                        6Pour sauce over the chicken breasts before serving.1 min
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                        Chicken Marsala Florentine

                        prep 10 min, cook 30 min
                        × 4
                        This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. The amazing blend of flavors and textures is out of this world!

                        1

                        • 4
                          chicken breasts
                        Place chicken breasts between two layers of parchment paper and flatten with a meat mallet until each piece is less than a half inch thick.

                        2

                        • ¼ cup
                          flour (white, all-purpose)
                        • 1 tbsp
                          oregano (dried)
                        • salt & pepper (to taste)
                        Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered.

                        3

                        • 4 tbsp
                          olive oil
                        Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and golden on both sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place.

                        4

                        • ¾ cup
                          butter
                        • 1 cup
                          marsala wine
                        • 3 cups
                          mushrooms (brown)
                        • ¾ cups
                          sun-dried tomatoes
                        • ½ cup
                          spinach
                        Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook until the mushrooms as soft (about 10 min). Add the spinach and cook until the spinach has turned soft (about a minute or two). Serve the vegetables and sauce over the chicken.
                        SHANOU, https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine
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                        Chicken Parmesan

                        prep 15 min, cook 30 min
                        × 6
                        A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!

                        1

                        • 6
                          chicken breasts (skinless, boneless)
                        • 2
                          eggs
                        • 1 cup
                          Parmesean cheese (finely grated)
                        • 7 oz
                          bread crumbs (very finely crumbled)
                        Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. After washing and drying the chicken breasts, dredge them first in the egg, and then in the bread crumb mixture. Place aside on parchment paper.

                        2

                        • 2 tbsp
                          vegetable oil
                        In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until golden brown on both sides and the chicken is cooked through (about 8–10 minutes per side).

                        3

                        • 12 oz
                          pasta sauce
                        • 6 slices
                          Monterey Jack cheese
                        Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken on top of the sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has melted and just started to brown (about 20 minutes).
                        vero_cn81, https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan
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                        Chicken Pastries

                        prep 15 min, cook 30 min
                        × 4

                        1

                        • 4
                          chicken breasts
                        • 4 tbsp
                          butter
                        • salt & pepper
                        Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of butter. Season with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook until the chicken breasts have reached 160°F in the centers (about 20 min).

                        2

                          Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds.

                          3

                          • 5 oz
                            Boursin Garlic & Herb cheese
                          • 16
                            crescent roll dough wedges
                          Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and stretch it slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the center, and then about ¾oz of chicken. This should form a small lump in the center of the dough. Then fold up the corners over the center, and pinch any remaining openings closed. Place each pastry on the cookie sheet.

                          4

                            Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden brown (anywhere from 8–12 minutes, depending upon your oven).
                            Lynne Miner
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                            Chicken Pot Pie

                            prep 25 min, cook 10 min
                            × 4
                            This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.

                            1

                            • 4 tbsp
                              butter
                            • 1
                              onion (yellow, diced)
                            • 1
                              celery stalk (diced)
                            • 2
                              carrots (thinly sliced)
                            Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.

                            2

                            • 1 tsp
                              tomato paste
                            • 1 tsp
                              thyme (dried)
                            Stir in the tomato paste and thyme and cook until browned.

                            3

                            • ⅓ cup
                              gluten-free flour
                            Stir in the flour and cook until golden.

                            4

                            • 2 cup
                              chicken broth (or bouillon)
                            Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.

                            5

                            • 1½ lbs
                              chicken thighs (chopped)
                            Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).

                            6

                            • ½ cup
                              peas (frozen)
                            • ¼ cup
                              heavy cream
                            • 3 tbsp
                              parsley (fresh, minced)
                            • 1 tbsp
                              sherry (dry)
                            Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust.
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                            Chicken Tikka Masala

                            prep 20 min, cook 45 min
                            × 4
                            This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US.

                            1

                            • 2 lbs
                              chicken breast (boneless, skinless)
                            • 1 tsp
                              salt
                            • ½ tsp
                              cumin seed (ground)
                            • ½ tsp
                              coriander (ground)
                            • ¼ tsp
                              cayenne pepper
                            Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture to the chicken, pressing gently so that it sticks well. Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes.

                            2

                            • 1 cup
                              yogurt (plain, whole-milk)
                            • 2 tbsp
                              olive oil
                            • 2 tbsp
                              garlic (minced)
                            • 2 tsp
                              ginger (minced
                            In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.

                            3

                            • 2 tbsp
                              butter (unsalted)
                            • 1
                              onion (large, yellow)
                            Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).

                            4

                            • 28 oz
                              tomatoes (crushed)
                            • 1
                              chili pepper (minced)
                            • 2 tbsp
                              garlic (minced)
                            • 1 tbsp
                              ginger (minced)
                            • 2 tsp
                              sugar
                            • ½ tsp
                              salt
                            Add crushed tomatoes, garlic, ginger, peppers, sugar, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

                            5

                              Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet. Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture. Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places.

                              6

                              • ⅔ cup
                                heavy cream
                              While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered, until the chicken is ready.

                              7

                              • ⅓ cup
                                cilantro (chopped)
                              Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce. Garnish with cilantro and serve.
                              America's Test Kitchen, https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps
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                              Chili

                              prep 30 min, cook 3–4 hours
                              × 8
                              This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.

                              1

                              • 2 slice
                                bacon
                              Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)

                              2

                              • 2 lb
                                ground beef
                              • 1 lb
                                italian sausage
                              Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)

                              3

                              • 3 (15 oz) can
                                chili beans (drained)
                              • 1 (15 oz) can
                                kidney beans (drained)
                              • 2 (28 oz) can
                                diced tomatoes
                              • 1 (6 oz) can
                                tomato paste
                              • 1
                                yellow onion (diced)
                              • 3 stalks
                                celery (diced)
                              • 1
                                green pepper (diced)
                              • 1
                                red pepper (diced)
                              • 4 cups
                                beef stock
                              • ¼ cup
                                chili powder
                              • 1 tbsp
                                Worcestershire sauce
                              • 1 tbsp
                                garlic (minced)
                              • 1 tbsp
                                dried oregano
                              • 2 tsp
                                ground cumin
                              • 2 tsp
                                Tabasco sauce
                              • 1½ tsp
                                cayenne pepper
                              • 1 tsp
                                dried basil
                              • 1 tsp
                                salt
                              • 1 tsp
                                black pepper
                              • 1 tsp
                                paprika
                              • 1 tsp
                                white sugar
                              Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.

                              4

                              • 8 oz
                                cheddar cheese
                              • ~
                                corn tortilla chips
                              Adjust seasonings to taste, and serve with shredded cheese and chips.
                              MIGHTYPURDUE22, http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
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                              Chole

                              2 tbspcilantro (chopped)
                              16 oz cangarbanzo beans (rinsed, drained)
                              1 tspgarlic (minced)
                              1 cuponions (chopped)
                              ½ cuptomatoes (chopped)
                              1 tbspolive oil
                              1½ cupswater
                              ½ tspchili powder
                              1½ tspcoriander powder
                              ½ tspcumin powder
                              ¾ tspgaram masala
                              1 tspsalt
                              ½ tspturmeric
                              1Sauté onions in oil in a skillet over medium-low heat until soft and translucent.5 min
                              2Stir in garlic and continue to cook.2 min
                              3Add tomatoes, cover, and continue to cook.5 min
                              4Stir in dry dry spices and continue to cook.1 min
                              5Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.3-5 min
                              6Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.5 min
                              7 Add cilantro, mixing well along with additional water to create the desired thickness of the -sauce.2 min
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                              Clam Chowder

                              3 6½ oz cansminced clams
                              1 cuponion (chopped)
                              1 cupcelery (diced)
                              1 cupspotatoes (cubed)
                              1 cupcarrots (diced)
                              ¾ cupbutter
                              ¾ cupall-purpose flour
                              1 qthalf-n-half
                              2 tbspred wine vinegar
                              1½ tspsalt
                              1 tspblack pepper
                              1Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add -water to cover, and cook over medium heat until tender.20 min
                              2Melt the butter in a large, heavy saucepan over medium heat.2 min
                              3Whisk in the flour until smooth. Whisk in cream until smooth.2 min
                              4Add vegetables and heat, but do not boil.10 min
                              5Remove heat and stir in clams, vinegar, salt and pepper.1 min
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                              Cornish Game Hens

                              prep 15 min, cook 1 hour
                              × 4
                              Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they like most! This recipe turns out very daintily seasons birds which will make you wish you'd prepared a few extras.

                              1

                              • 4
                                cornish game hens
                              • 8 slices
                                butter
                              • 4 sprigs
                                rosemary
                              • 4 sprigs
                                thyme
                              • 8 cloves
                                garlic
                              • 1
                                lemon (quartered)
                              Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and wings.

                              2

                              • 2 tbsp
                                olive oil
                              • salt & pepper
                              Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined with foil as far apart as possible. Roast for 25 min.

                              3

                              • ½ cup
                                dry white wine
                              • ½ cup
                                chicken broth
                              Combine wine and chicken broth in a bowl. Baste the hens with the mixture thoroughly. Reduce the temperature to 325°F and continue to roast, basting every 5-10 minutes, for 30 min longer or until the thickest part reaches 165°F and the juices run clear.

                              4

                                Remove the hens from the roasting pan and pour out any remaining juices into the pan. Transfer the hens to a warm platter, removing the string, and tent to keep warm.

                                5

                                  Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce.
                                  Kimberly Killebrew, https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/
                                  « Back
                                  \ No newline at end of file diff --git a/docs/cream-of-spinach-soup/index.html b/docs/cream-of-spinach-soup/index.html deleted file mode 100644 index 10e114f..0000000 --- a/docs/cream-of-spinach-soup/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                  Cream of Spinach Soup

                                  1½ cupswater
                                  3 tspchicken bouillon
                                  10 ozspinach (frozen)
                                  3 tbspbutter (unsalted)
                                  ¼ cupflour
                                  2 cupswhole milk
                                  1 cupheavy cream
                                  1onion (small, yellow)
                                  ¼ cupparmesan cheese (shredded)
                                  1 tspsalt
                                  1 tspblack pepper
                                  3 clovesgarlic (diced)
                                  1Cook water, bouillon, and spinach in a large saucepan until spinach is tender.5 min
                                  2Melt butter in a large stock pot.1 min
                                  3Cook onion and garlic until golden and translucent.3 min
                                  4Stir in flour slowly, mixing throughly and cook until golden.2 min
                                  5Gradually whisk in milk and cream and cook until thickened.5 min
                                  6Add spinach to the stock pot and heat gently until consistently heated throughout.5 min
                                  \ No newline at end of file diff --git a/docs/creamed-spinach/index.html b/docs/creamed-spinach/index.html deleted file mode 100644 index 5e8d4e0..0000000 --- a/docs/creamed-spinach/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                  Creamed Spinach

                                  prep 5 min, cook 15 min
                                  × 5
                                  Both tasty and simple to make, this recipe is a great way to add a little green to any meal.

                                  1

                                  • 40 oz
                                    frozen spinach
                                  In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.

                                  2

                                  • 1½ cups
                                    whole milk
                                  • 3 tbsp
                                    butter
                                  • 3 tbsp
                                    flour
                                  • 3 cloves
                                    garlic (minced)
                                  Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.

                                  3

                                  • ½ cup
                                    parmesean cheese (grated)
                                  • 1 tsp
                                    nutmeg
                                  • 1 tsp
                                    salt
                                  • 1 tsp
                                    black pepper
                                  Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.
                                  « Back
                                  \ No newline at end of file diff --git a/docs/creamy-ginger-pumpkin-soup/index.html b/docs/creamy-ginger-pumpkin-soup/index.html deleted file mode 100644 index 355dde3..0000000 --- a/docs/creamy-ginger-pumpkin-soup/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                  Creamy Ginger Pumpkin Soup

                                  prep 10 min, cook 30 min
                                  × 4
                                  This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the jar.

                                  1

                                  • 1
                                    onion (yellow)
                                  • 1 tbsp
                                    butter
                                  Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent.

                                  2

                                  • 14 oz
                                    pumpkin purée
                                  • 2 cup
                                    chicken broth
                                  • 2 tbsp
                                    ginger (fresh, minced)
                                  Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully soft (about 20 min).

                                  3

                                  • 2 tsp
                                    garam masala
                                  • 1 tsp
                                    tumeric
                                  • 1 cup
                                    half-n-half
                                  • ½ tsp
                                    salt
                                  Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil.
                                  Deantini, https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687
                                  « Back
                                  \ No newline at end of file diff --git a/docs/cucumber-salad/index.html b/docs/cucumber-salad/index.html deleted file mode 100644 index c9ffeb1..0000000 --- a/docs/cucumber-salad/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                  Cucumber Salad

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

                                  Pickled Red Onions

                                  ½ cupwhite vinegar
                                  ½ cupwater
                                  2 tbspsugar
                                  2 cupsred onion (thinly sliced)
                                  1Combine vinegar, water, and sugar in a small saucepan and bring to a boil.5 min
                                  2Add onions and simmer until soft.5 min
                                  3Place the onions in the refrigerator while you gather the rest of the salad ingredients.5 min
                                  4Combine ingredients & toss2 min
                                  \ No newline at end of file diff --git a/docs/curry-butternut-squash-and-apple-soup/index.html b/docs/curry-butternut-squash-and-apple-soup/index.html deleted file mode 100644 index db849d1..0000000 --- a/docs/curry-butternut-squash-and-apple-soup/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                  Curry Butternut Squash & Apple Soup

                                  2 tbspextra-virgin olive oil
                                  1carrot
                                  1onion (diced)
                                  1apple (cored, peeled, and chopped)
                                  4 cupsbutternut squash (peeled and chopped)
                                  1 tspcinnamon
                                  1½ tspyellow curry powder
                                  ½ tspsalt
                                  ½ tspblack pepper
                                  4 cupschicken broth
                                  ½ cupcream or half'n'half
                                  1Heat oil in a large soup pot.2 min
                                  2Add carrot and onion; heat until carrots have begun to soften and onion is translucent10 min
                                  3Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.1 min
                                  4Bring to a boil, reduce heat, and simmer until squash is tender.30 min
                                  5Use an immersion blender to purée the soup (or work through a blender in batches)2 min
                                  6Add cream and blend into the soup.1 min
                                  \ No newline at end of file diff --git a/docs/eggnog/large.png b/docs/drinks/eggnog/image.png similarity index 100% rename from docs/eggnog/large.png rename to docs/drinks/eggnog/image.png diff --git a/docs/drinks/eggnog/index.html b/docs/drinks/eggnog/index.html new file mode 100644 index 0000000..4c42819 --- /dev/null +++ b/docs/drinks/eggnog/index.html @@ -0,0 +1,113 @@ + + + + + + + + +
                                  +
                                  + +
                                  +

                                  Eggnog

                                  + +
                                  +prep 15 min
                                  + +
                                  +
                                  +
                                  +
                                  +
                                  × 6 +
                                  + +
                                  This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it! +
                                  +
                                  +
                                  + +
                                  +
                                  +

                                  1

                                  +
                                  +
                                    +
                                  • +
                                    + 4 +
                                    +
                                    eggs
                                    +
                                  +
                                  +
                                  In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later. +
                                  +
                                  +
                                  +

                                  2

                                  +
                                  +
                                    +
                                  • +
                                    + 1/3 cup +
                                    +
                                    sugar (white)
                                    +
                                  • +
                                    + 2 cups +
                                    +
                                    milk (whole)
                                    +
                                  • +
                                    + 1 cup +
                                    +
                                    heavy cream
                                    +
                                  • +
                                    + 3 oz +
                                    +
                                    bourbon
                                    +
                                  • +
                                    + 1 tsp +
                                    +
                                    nutmeg (ground)
                                    +
                                  +
                                  +
                                  Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and add the milk, cream, bourbon, and nutmeg. Stir well to combine. +
                                  +
                                  +
                                  +

                                  3

                                  +
                                  +
                                    +
                                  • +
                                    + 1 tbsp +
                                    +
                                    sugar (white)
                                    +
                                  +
                                  +
                                  Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar while the mixer is still running until stiff peaks form. +
                                  +
                                  +
                                  +

                                  4

                                  +
                                  +
                                    +
                                  +
                                  +
                                  Mix the two bowls together, stirring to combine them fully. Chill before serving. +
                                  +
                                  +
                                  + +
                                  + Alton Brown,  + https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745 +
                                  + +
                                  + « Back +
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zMTlXcb2G4t$vW273WtZseD{N+@?o(I^(?XwprVGn1V%zw=79-zlrJ=GwfYWb!uU$3 zxNAlTw?-uH0JWN$ZA1w~yaThP55!XQpX7KfFD>-NRPvMU;?5BxL>aw+vP7;bsEF1f zyLsHZ#VT7CjFE4PN|l=mOyI3ME0dAzn6SMnSDFN-@4eiG#3DVEXYS37G?y&IF>)~O zj;F7S`=!QmCbpCg1JiBoRf@-__coSDo_31FrHinC?u~l|&Uxvic4u{owEuTMc#`JZ zdcCjqO1+TTA9-S^XjI1^`49*VD98RG z6|Bld^m^O-N5DY;-4siu;4M63*Juznu$0GKu@t2=y`bZ$x@mX$736wRaJYr}Cogs- zVv}nlnedQ~D{W!UO)3!u^W})h^H3BIE8SsAA?v^RXFvY*8Gh1h{4zG{ytE;j9Kdx9 z;7$V_>UJ`b6l!$SXEnKeC~^3pew&l&w-`PVkH`@v^Nc4`Oud>Kk;KrD&{=be;=TrG zc&}v+Pa4pPg%(H{E+x;OWhYrQM5%`N1_W0r3GKizbi+p&!_YT_5R7>f*FEVFL0t_R z69~CRSOWQUFlyJ0C9~+ZT-_*5$Xd}Si%N^C!)8b40S$F1dXy8(beQ6B7ikP)=uj$^ z-g_rr3e9;+Mrx1U>}v z3-`8!T6R#xbFx-81Z|Sd?d`SYJg<#EN9v}Lz}V;oyk(6O!L40VT22n;8UsOacI+ES zw%>ogPp6*MmfaBcdk)*(jjU772mwMh9V&Jz?Mkq0R-Ri0J{N*PC^H~&IBUe>(f1#3 zq8|g>OvmQm+Q@``Zm!%iSe(Q8U%&H|t^MAkbzT94jdJ4>M~Bry0*f88N48@w83HXs z9zm1+{+&E^-IG^)pL(#$kt_ul{>i!yp2h;qLG O0000 + + + + + + + +
                                  +
                                  + +
                                  +

                                  Limoncello

                                  + +
                                  +prep 30 min, cook 7 days
                                  + +
                                  +
                                  +
                                  × 32 +
                                  + +
                                  One of the most delightful treats when travelling in Italy is to have fresh Limoncello available after nearly every meal! Fortunately, it's quite simple to make your own at home, so you can always have it available there as well. +
                                  +
                                  +
                                  + +
                                  +
                                  +

                                  1

                                  +
                                  +
                                    +
                                  • +
                                    + 10 +
                                    +
                                    lemons (fresh)
                                    +
                                  • +
                                    + 750 ml +
                                    +
                                    pure alcohol (e.g., Everclear)
                                    +
                                  +
                                  +
                                  Using a microplane zester, remove the zest from all the lemons, and drop into a sealable, glass jar. Leave the jar to steep for a week at room temperature in an out-of-the-way location. +
                                  +
                                  +
                                  +

                                  2

                                  +
                                  +
                                    +
                                  • +
                                    + 3½ cups +
                                    +
                                    water
                                    +
                                  • +
                                    + 2½ cups +
                                    +
                                    white sugar
                                    +
                                  +
                                  +
                                  Heat the water and sugar mixture until all the sugar has been completely absorbed. Allow the water to return to room temperature and then pour into the jar with the alcohol and lemon mixture. Allow to steep again overnight. +
                                  +
                                  +
                                  +

                                  3

                                  +
                                  +
                                    +
                                  +
                                  +
                                  Strain the final mixture through a fine mesh (e.g., cheesecloth, paper towel, etc.) until all the pieces of lemon zest have been completely removed, and only liquid remains. For storage, pour into bottles with an airtight stopper. +
                                  +
                                  +
                                  + +
                                  + Glada De Laurentils,  + https://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe-1916618 +
                                  + +
                                  + « Back +
                                  + +

                                  Egg & Onion Pie

                                  prep 20 min, cook 40 min
                                  × 4
                                  Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.

                                  1

                                  • 2 tbsp
                                    butter (unsalted)
                                  • 2
                                    yellow onions
                                  In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)

                                  2

                                  • 2
                                    eggs
                                  • 2
                                    egg yolks
                                  • 1 cup
                                    milk (whole)
                                  • ½ cup
                                    cream
                                  • 1 tbsp
                                    chives
                                  • 1 tbsp
                                    parsley
                                  • ~
                                    salt and pepper
                                  In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

                                  Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
                                  « Back
                                  \ No newline at end of file diff --git a/docs/eggnog/index.html b/docs/eggnog/index.html deleted file mode 100644 index 4246c4d..0000000 --- a/docs/eggnog/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                  Eggnog

                                  prep 15 min
                                  × 6
                                  This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it!

                                  1

                                  • 4
                                    eggs
                                  In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later.

                                  2

                                  • ⅓ cup
                                    sugar (white)
                                  • 2 cups
                                    milk (whole)
                                  • 1 cup
                                    heavy cream
                                  • 3 oz
                                    bourbon
                                  • 1 tsp
                                    nutmeg (ground)
                                  Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and add the milk, cream, bourbon, and nutmeg. Stir well to combine.

                                  3

                                  • 1 tbsp
                                    sugar (white)
                                  Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar while the mixer is still running until stiff peaks form.

                                  4

                                    Mix the two bowls together, stirring to combine them fully. Chill before serving.
                                    Alton Brown, https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745
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                                    \ No newline at end of file diff --git a/docs/fluffy-pancakes/index.html b/docs/fluffy-pancakes/index.html deleted file mode 100644 index 665cc17..0000000 --- a/docs/fluffy-pancakes/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                    Fluffy Pancakes

                                    prep 10 min, cook 5 min
                                    × 2
                                    These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.

                                    1

                                    • ¾ cups
                                      milk
                                    • 1 tbsp
                                      white vinegar
                                    Combine the milk and vinegar in a medium bowl and set aside to sour.

                                    2

                                    • 1 cup
                                      all-purpose flour
                                    • 2 tbsp
                                      white sugar
                                    • 1 tsp
                                      baking powder
                                    • ½ tsp
                                      baking soda
                                    • ½ tsp
                                      salt
                                    Combine the dry ingredients in a medium bowl and whisk together throughly.

                                    3

                                    • 2 tbsp
                                      butter
                                    • 1
                                      egg
                                    Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.

                                    4

                                      Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.
                                      « Back
                                      \ No newline at end of file diff --git a/docs/french-onion-soup/index.html b/docs/french-onion-soup/index.html deleted file mode 100644 index e9dc5ff..0000000 --- a/docs/french-onion-soup/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                      French Onion Soup

                                      prep 15 min, cook 80 min
                                      × 6
                                      This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and melts easily.

                                      1

                                      • 2 oz
                                        butter (unsalted)
                                      • 4
                                        onions (large, yellow)
                                      • salt & pepper
                                      Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft, but not falling apart (about 50 min).

                                      2

                                      • 1
                                        loaf french bread (½lb), cut in ½" slices
                                      • 1 oz
                                        butter
                                      While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp, turning once to get both sides (15–20 min).

                                      3

                                      • 1 tsp
                                        sugar (white)
                                      Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min).

                                      4

                                      • 8 cups
                                        beef broth
                                      • 1
                                        bay leaf
                                      Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard the bay leaf. Add salt and pepper to taste.

                                      5

                                      • 2 cups
                                        Gruyére cheese (shredded)
                                      When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 min).
                                      Fine Cooking, http://www.finecooking.com/recipe/classic-french-onion-soup
                                      « Back
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                                      Garlic Broccoli

                                      1 bunchbroccoli (cut into bite-size pieces)
                                      4 clovesgarlic
                                      ½ cupparmesan cheese (grated)
                                      1 tbspdijon mustard
                                      ⅓ cupolive oil
                                      ¼ cupred wine vinegar
                                      1½ tspsalt
                                      1Place garlic on a cutting board and mash into a paste with the salt.2 min
                                      2Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and -mix thoroughly. Cover and place in the refigerator.3 hours
                                      3Sprinkle parmesan cheese over the broccoli before serving.1 min
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                                      Garlic Prime Rib

                                      5-10 lbprime rib roast (1 rib / 2 people)
                                      10 clovesgarlic (minced)
                                      2 tbspolive oil
                                      2 tspsalt
                                      2 tspblack pepper
                                      2 tspthyme
                                      1Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.2 min
                                      2Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until -it is room temperature. Preheat the oven to 500°F.< 1 hour
                                      3Add about ½" of water to the bottom of the roasting pan and place in the oven.20 min
                                      4 Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches -130°F in the center.45-75 min
                                      5Let the roast rest outside the oven before serving.10 min
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                                      Gluten-Free Flour

                                      prep 5 min
                                      This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.

                                      1

                                      • 24 oz
                                        white rice flour
                                      • 7½ oz
                                        brown rice flour
                                      • 7 oz
                                        potato starch
                                      • 3 oz
                                        tapioca starch
                                      • ¾ oz
                                        nonfat dry milk powder
                                      Mix all the ingredients and store, refrigerated, in an airtight container.
                                      « Back
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                                      Gnocchi

                                      2potatoes
                                      2 cupsall-purpose flour
                                      1egg
                                      1Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.12 min
                                      2Drain the pot, cool, and mash the potatoes.2min
                                      3Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.2 min
                                      4On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.
                                      5Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to the surface.3-5 min
                                      \ No newline at end of file diff --git a/docs/hasselback-potatoes/index.html b/docs/hasselback-potatoes/index.html deleted file mode 100644 index fe07e27..0000000 --- a/docs/hasselback-potatoes/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                      Hasselback Potatoes

                                      prep 20 min, cook 60 min
                                      × 8
                                      This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on hte outside and tender on the inside.

                                      1

                                      • 4
                                        potatoes (large)
                                      Preheat the oven to 425°F. Wash, but do not peel the potatoes. Place two wooden spoons on either side of the potato, and slice down to the spoon (taking care not to complete cut through) about every 1/8th of an inch along the length of the potato.

                                      2

                                      • 2 tbsp
                                        olive oil
                                      Place the potatoes in a baking dish, and drizzle all over with olive oil. Place in the oven to cook until the start to spread open naturally (about 35–40 minutes).

                                      3

                                      • 4 tbsp
                                        butter
                                      • 1 cup
                                        cheddar cheese (shredded)
                                      • salt & pepper
                                      Cut the butter into slivers and wedge them in between each leaf of the potato. Sprinkle with shredded cheese, salt, and pepper. Add other toppings as desired (e.g., bacon, chives, etc.). Continue cook until nicely browned (about 20 minutes).
                                      POMPIER850, https://www.allrecipes.com/recipe/79518/hasselback-potatoes/
                                      « Back
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                                      Hummus

                                      2 15oz cansgarbanzo beans
                                      3 clovesgarlic
                                      ½ cuplemon juice
                                      1¼ cupolive oil
                                      1 cuptahini
                                      1 tspsalt
                                      1Place garlic in a food processor and chop thoroughly.1 min
                                      2Add garbanzo beans and blend into a paste.1 min
                                      3Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.2 min
                                      4Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).1 min
                                      \ No newline at end of file diff --git a/docs/hungarian-mushroom-beef-soup/index.html b/docs/hungarian-mushroom-beef-soup/index.html deleted file mode 100644 index 3a19fcc..0000000 --- a/docs/hungarian-mushroom-beef-soup/index.html +++ /dev/null @@ -1,15 +0,0 @@ -

                                      Hungarian Mushroom Beef Soup

                                      prep 25 min, cook 60 min
                                      × 4
                                      This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from -the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a -supplement to another dish. -

                                      1

                                      • 2 tbsp
                                        olive oil
                                      • 1 lb
                                        beef stew meat
                                      Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool. -

                                      2

                                      • 2 tbsp
                                        butter (unsalted)
                                      • 1
                                        yellow onion (chopped)
                                      Add butter to the soup pot and sautée the onions until soft and just starting to brown. -

                                      3

                                      • ~
                                        salt & pepper
                                      • 2 tsp
                                        dill weed (minced)
                                      • 1 tsp
                                        hungarian paprika
                                      • ¼ tsp
                                        cayenne pepper
                                      • 1 tbsp
                                        tamari (or soy sauce)
                                      • 2 tbsp
                                        dry sherry
                                      • 4 cups
                                        beef broth
                                      • 1 lb
                                        brown mushrooms (chopped)
                                      Add salt, pepper, dill, paprika, tamari, sherry, and broth to the onions along with the browned -meat and mushrooms. Bring to a boil and then reduce to a simmer for 1 hour. -

                                      4

                                      • 2 tbsp
                                        butter (unsalted)
                                      • 3 tbsp
                                        gluten-free flour (or all-purpose)
                                      While the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and -heat on medium until it foams. Add flour gradually while whisking continously, taking care to mix it -in completely. -

                                      5

                                      • 1 cup
                                        whole milk
                                      Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any -lumps. Continue to whisk until the roux thickens and then add it to the soup pot. -

                                      6

                                      • 2 tsp
                                        lemon juice
                                      • 1 cup
                                        sour cream
                                      Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and -adjust the spices to taste (adding more paprika to the desired level of heat). -
                                      Recipe by David Miner
                                      \ No newline at end of file diff --git a/docs/index.html b/docs/index.html index 0de7601..6fd0079 100644 --- a/docs/index.html +++ b/docs/index.html @@ -1 +1,314 @@ -

                                      Appetizers

                                      Buffalo Wings

                                      Baking

                                      Bagels

                                      Challah

                                      Fluffy Pancakes

                                      Gluten-Free Flour

                                      Pizza

                                      Rosemary Dinner Rolls

                                      Southern Buttermilk Biscuits

                                      Drinks

                                      Eggnog

                                      Soups

                                      Caldo Verde

                                      Clam Chowder

                                      Cream of Spinach Soup

                                      Creamy Ginger Pumpkin Soup

                                      Curry Butternut Squash & Apple Soup

                                      French Onion Soup

                                      Hungarian Mushroom Beef Soup

                                      Spicy Lamb Soup

                                      Winter Lentil Soup

                                      Salads

                                      Caesar Salad

                                      Cucumber Salad

                                      Ruth's Chris Chopped Salad

                                      Entrées

                                      BBQ Pork Ribs

                                      Beef Bourguignon

                                      Beef Brisket

                                      Beef Stroganoff

                                      Butter Chicken

                                      Cheese Soufflé

                                      Chicken Breasts with Caper Cream Sauce

                                      Chicken Cordon Bleu

                                      Chicken Marsala Florentine

                                      Chicken Parmesan

                                      Chicken Pastries

                                      Chicken Pot Pie

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                                      Chili

                                      Chole

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                                      Garlic Prime Rib

                                      Gnocchi

                                      Keto Pork Ribs

                                      Kielbasa and Cabbage

                                      Kofta Kebabs

                                      Lemon Chicken with Mushroom Sauce

                                      Orange Chicken

                                      Ratatouille

                                      Ricotta Meatballs

                                      Roast Leg of Lamb with Rosemary

                                      Roast Fowl

                                      Scrambled Eggs

                                      Shrimp with Sweet Potatoes and Bacon

                                      Sloppy Joe Sandwiches

                                      Stuffed Green Peppers

                                      Swedish Meatballs

                                      Sides

                                      Bok Choy with Garlic

                                      Bourbon Glazed Carrots

                                      Creamed Spinach

                                      Garlic Broccoli

                                      Hasselback Potatoes

                                      Hummus

                                      Pommes Purée

                                      Sauteed Mushrooms

                                      Sweet Potatoes with Honey and Rosemary

                                      Tzatziki

                                      \ No newline at end of file + + + + + + + + + +
                                      +

                                      Drinks

                                      +
                                      + + +

                                      Eggnog

                                      +                                       + + +

                                      Limoncello

                                      +                                       +
                                      +
                                      +
                                      +

                                      Appetizers

                                      +
                                      + + +

                                      Buffalo Wings

                                      +                                       + + +

                                      Chicken Pastries

                                      +                                       + + +

                                      Deviled Eggs

                                      +                                       +
                                      +
                                      +
                                      +

                                      Soups

                                      +
                                      + + +

                                      Caldo Verde

                                      +                                       + + +

                                      Carrot Ginger Soup

                                      +                                       + + +

                                      Chili

                                      +                                       + + +

                                      Clam Chowder

                                      +                                       + + +

                                      Cream of Spinach Soup

                                      +                                       + + +

                                      Creamy Ginger Pumpkin Soup

                                      +                                       + + +

                                      Curry Butternut Squash & Apple Soup

                                      +                                       + + +

                                      French Onion Soup

                                      +                                       + + +

                                      Hungarian Mushroom Beef Soup

                                      +                                       + + +

                                      Spicy Lamb Soup

                                      +                                       + + +

                                      Winter Lentil Soup

                                      +                                       +
                                      +
                                      +
                                      +

                                      Salads

                                      +
                                      + + +

                                      Caesar Salad

                                      +                                       + + +

                                      Cucumber Salad

                                      +                                       + + +

                                      Ruth's Chris Chop Salad

                                      +                                       +
                                      +
                                      +
                                      +

                                      Baking

                                      +
                                      + + +

                                      Bagels

                                      +                                       + + +

                                      Challah

                                      +                                       + + +

                                      Fluffy Pancakes

                                      +                                       + + +

                                      Gluten-Free Flour

                                      +                                       + + +

                                      Pizza

                                      +                                       + + +

                                      Rosemary Dinner Rolls

                                      +                                       + + +

                                      Southern Buttermilk Biscuits

                                      +                                       +
                                      +
                                      +
                                      +

                                      Main Courses

                                      +
                                      + + +

                                      BBQ Pork Ribs

                                      +                                       + + +

                                      Beef Bourguignon

                                      +                                       + + +

                                      Beef Brisket

                                      +                                       + + +

                                      Beef Stroganoff

                                      +                                       + + +

                                      Butter Chicken

                                      +                                       + + +

                                      Cheese Soufflé

                                      +                                       + + +

                                      Chicken Breasts with Caper Cream Sauce

                                      +                                       + + +

                                      Chicken Cordon Bleu

                                      +                                       + + +

                                      Chicken Marsala Florentine

                                      +                                       + + +

                                      Chicken Parmesan

                                      +                                       + + +

                                      Chicken Pot Pie

                                      +                                       + + +

                                      Chicken Tikka Masala

                                      +                                       + + +

                                      Chole

                                      +                                       + + +

                                      Cornish Game Hens

                                      +                                       + + +

                                      Egg & Onion Pie

                                      +                                       + + +

                                      Garlic Prime Rib

                                      +                                       + + +

                                      Gnocchi

                                      +                                       + + +

                                      Keto Pork Ribs

                                      +                                       + + +

                                      Kielbasa and Cabbage

                                      +                                       + + +

                                      Kofta Kebabs

                                      +                                       + + +

                                      Lemon Chicken with Mushroom Sauce

                                      +                                       + + +

                                      Orange Chicken

                                      +                                       + + +

                                      Ratatouille

                                      +                                       + + +

                                      Ricotta Meatballs

                                      +                                       + + +

                                      Roast Fowl

                                      +                                       + + +

                                      Roast Leg of Lamb

                                      +                                       + + +

                                      Scrambled Eggs

                                      +                                       + + +

                                      Shrimp with Sweet Potato

                                      +                                       + + +

                                      Sloppy Joe Sandwiches

                                      +                                       + + +

                                      Stuffed Green Peppers

                                      +                                       + + +

                                      Swedish Meatballs

                                      +                                       +
                                      +
                                      +
                                      +

                                      Vegetables & Sides

                                      +
                                      + + +

                                      Bok Choy with Garlic

                                      +                                       + + +

                                      Bourbon Glazed Carrots

                                      +                                       + + +

                                      Creamed Spinach

                                      +                                       + + +

                                      Garlic Broccoli

                                      +                                       + + +

                                      Hasselback Potatoes

                                      +                                       + + +

                                      Hummus

                                      +                                       + + +

                                      Pommes Purée

                                      +                                       + + +

                                      Roasted Sweet Potatoes

                                      +                                       + + +

                                      Sauteed Mushrooms

                                      +                                       + + +

                                      Tzatziki

                                      +                                       +
                                      +
                                      + + \ No newline at end of file diff --git a/docs/keto-pork-ribs/index.html b/docs/keto-pork-ribs/index.html deleted file mode 100644 index 2c0f4df..0000000 --- a/docs/keto-pork-ribs/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                      Keto Pork Ribs

                                      prep 10 min, cook 12 hours
                                      × 8
                                      Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative.

                                      1

                                      • 2 tbsp
                                        paprika
                                      • 2 tbsp
                                        splenda
                                      • 1 tbsp
                                        garlic powder
                                      • 1 tbsp
                                        salt
                                      • ½ tbsp
                                        black pepper
                                      • ½ tbsp
                                        ground ginger
                                      • ½ tbsp
                                        onion powder
                                      • ¼ tbsp
                                        cayenne pepper
                                      Mix all the dry spices together in a small bowl.

                                      2

                                      • 2 racks
                                        pork ribs (about 6 lbs)
                                      • 2 oz
                                        dijon mustard
                                      Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up.

                                      3

                                        Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F overnight.

                                        4

                                          Unpack each bag and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece, so you'll need to watch them carefully!
                                          « Back
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                                          Kielbasa and Cabbage

                                          1 lbkielbasa
                                          6 slicesbacon
                                          1cabbage (chopped)
                                          2 tspgarlic (minced)
                                          1onion (chopped)
                                          ¼ cupwater
                                          3 tspcaraway seed
                                          ¼ tspred pepper flakes
                                          ¼ tspsalt
                                          2 tbspsugar
                                          1Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping -drippings.5 min
                                          2Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon -drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is -soft and translucent.10-15 min
                                          3Add kielbasa to the pan and cook until heated all the way through.10-15 min
                                          4Crumble the bacon and sprinkle over the top.1 min
                                          \ No newline at end of file diff --git a/docs/kofta-kebabs/index.html b/docs/kofta-kebabs/index.html deleted file mode 100644 index 9c9dbdf..0000000 --- a/docs/kofta-kebabs/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                          Kofta Kebabs

                                          prep 20 min, cook 30 min
                                          × 3
                                          Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.

                                          1

                                          • 1
                                            onion (yellow)
                                          Roughly chop the onion into eights and purée in a blender.

                                          2

                                          • 2 lbs
                                            lamb (ground)
                                          • 4 stems
                                            parsley (minced)
                                          • 3 cloves
                                            garlic (minced)
                                          • 5 leaves
                                            mint (minced)
                                          • 1 tsp
                                            white pepper (ground)
                                          • 1 tsp
                                            cumin (ground)
                                          • 1 tsp
                                            salt
                                          • 1 tsp
                                            red pepper flakes
                                          • ½ tsp
                                            coriander (ground)
                                          • ¼ tsp
                                            cloves (ground)
                                          In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.

                                          3

                                          • 1 tbsp
                                            olive oil
                                          Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.
                                          « Back
                                          \ No newline at end of file diff --git a/docs/lemon-chicken-with-mushroom-sauce/index.html b/docs/lemon-chicken-with-mushroom-sauce/index.html deleted file mode 100644 index 83599f5..0000000 --- a/docs/lemon-chicken-with-mushroom-sauce/index.html +++ /dev/null @@ -1,2 +0,0 @@ -

                                          Lemon Chicken with Mushroom Sauce

                                          1 tbspolive oil
                                          8chicken breasts (skinless, boneless)
                                          1lemon
                                          ¼ cupbutter
                                          3 cupsmushrooms (fresh, sliced)
                                          2 tbspflour
                                          ½ cupchicken broth
                                          1 tbspparsley (fresh, chopped)
                                          1Preheat the oven to 400°10 min
                                          2Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil2 min
                                          3Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place -a slice over each breast.5 min
                                          4Cook the chicken in the oven until they reach 170°.15 min
                                          5While the chicken is in the oven, melt the butter in a saucepan.2 min
                                          6Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.6 min
                                          7Sprinkle flour over the mushrooms and stir until coated.1 min
                                          8Add the chicken broth and stir to make a medium-thick sauce.2 min
                                          9Add parsley just as the sauce is finally thickening.1 min
                                          10Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.2 min
                                          \ No newline at end of file diff --git a/docs/bbq-pork-ribs/large.png b/docs/mains/bbq-pork-ribs/image.png similarity index 100% rename from docs/bbq-pork-ribs/large.png rename to docs/mains/bbq-pork-ribs/image.png diff --git a/docs/mains/bbq-pork-ribs/index.html b/docs/mains/bbq-pork-ribs/index.html new file mode 100644 index 0000000..9411f27 --- /dev/null +++ b/docs/mains/bbq-pork-ribs/index.html @@ -0,0 +1,99 @@ + + + + + + + + +
                                          +
                                          + +
                                          +

                                          BBQ Pork Ribs

                                          + +
                                          +prep 20 min, cook 2—2½ hours
                                          + +
                                          +
                                          +
                                          +
                                          × 6 +
                                          + +
                                          This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 lbs +
                                            +
                                            pork ribs
                                            +
                                          • +
                                            + 3/4 cup +
                                            +
                                            light brown sugar
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            garlic powder
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            paprika
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            hickory smoke salt
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            red pepper flakes
                                            +
                                          +
                                          +
                                          Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 2 cups +
                                            +
                                            BBQ sauce
                                            +
                                          +
                                          +
                                          Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes). +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Beef Bourguignon

                                          + +
                                          +prep 45 min, cook 3-4 hours
                                          + +
                                          +
                                          +
                                          +
                                          × 6 +
                                          + +
                                          Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required! +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 3 lbs +
                                            +
                                            stew beef
                                            +
                                          • +
                                            + 6 oz +
                                            +
                                            thick-cut bacon
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            olive oil
                                            +
                                          +
                                          +
                                          Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 24 None +
                                            +
                                            onions (small
                                            +
                                          +
                                          +
                                          Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside in a small bowl to be used later. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 lb +
                                            +
                                            mushrooms (brown)
                                            +
                                          +
                                          +
                                          Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            flour
                                            +
                                          • +
                                            + 1/2 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1/2 tsp +
                                            +
                                            black pepper
                                            +
                                          +
                                          +
                                          Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total) +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 4 sprigs +
                                            +
                                            parsley
                                            +
                                          • +
                                            + 1/2 leaf +
                                            +
                                            bay leaf
                                            +
                                          • +
                                            + 1/4 tsp +
                                            +
                                            thyme
                                            +
                                          +
                                          +
                                          Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string. +
                                          +
                                          +
                                          +

                                          6

                                          +
                                          +
                                            +
                                          • +
                                            + 3 cups +
                                            +
                                            red wine
                                            +
                                          • +
                                            + 2 + 1/2 cups +
                                            +
                                            beef stock
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            tomato paste
                                            +
                                          • +
                                            + 2 cloves +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 1/2 tsp +
                                            +
                                            thyme
                                            +
                                          • +
                                            + 1 None +
                                            +
                                            bay leaf
                                            +
                                          +
                                          +
                                          In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours) +
                                          +
                                          +
                                          +

                                          7

                                          +
                                          +
                                            +
                                          • +
                                            + 1/2 cups +
                                            +
                                            beef stock
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 1/2 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1/2 tsp +
                                            +
                                            pepper
                                            +
                                          +
                                          +
                                          With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside. +
                                          +
                                          +
                                          +

                                          8

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            olive oil
                                            +
                                          +
                                          +
                                          Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside. +
                                          +
                                          +
                                          +

                                          9

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm. +
                                          +
                                          +
                                          +

                                          10

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min) +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Beef Brisket

                                          + +
                                          +prep 10 min, cook 3 hours
                                          + +
                                          +
                                          +
                                          × 6 +
                                          + +
                                          This is the classic beef brisket my Jewish grandmother would serve us every Passover. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 lb +
                                            +
                                            beef brisket
                                            +
                                          +
                                          +
                                          In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1½ cup +
                                            +
                                            grape jelly
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            water
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            ketchup
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            vinegar
                                            +
                                          • +
                                            + 2 +
                                            +
                                            onions (yellow)
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            salt
                                            +
                                          +
                                          +
                                          Stir in the remaining ingredients. Cover and allow to simmer until the brisket is tender and pulls apart easily with a fork (2–3 hours). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Allow the brisket to cool, and then slice against the grain of the meat. Lay out the slices in a 9x13" dish and smother with the remaining gravy. +
                                          +
                                          +
                                          + +
                                          + Louise,  + https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/ +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Beef Stroganoff

                                          + +
                                          +prep 20 min, cook 60 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 lb +
                                            +
                                            beef (stew meat)
                                            +
                                          • +
                                            + 1/2 cup +
                                            +
                                            red wine
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1/2 tsp +
                                            +
                                            black pepper
                                            +
                                          +
                                          +
                                          Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 None +
                                            +
                                            yellow onion
                                            +
                                          • +
                                            + 3 cloves +
                                            +
                                            garlic
                                            +
                                          +
                                          +
                                          Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          +
                                          +
                                          Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            mushrooms (sliced)
                                            +
                                          +
                                          +
                                          Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 1/4 cup +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1/4 cup +
                                            +
                                            gluten-free flour (or all-purpose)
                                            +
                                          • +
                                            + 1 + 1/3 cups +
                                            +
                                            beef broth
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            Worcestershire sauce
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            yellow mustard
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            red pepper flakes
                                            +
                                          +
                                          +
                                          In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes. +
                                          +
                                          +
                                          +

                                          6

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Combine everything except the mushrooms in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time. +
                                          +
                                          +
                                          +

                                          7

                                          +
                                          +
                                            +
                                          • +
                                            + 1/3 cup +
                                            +
                                            sour cream
                                            +
                                          • +
                                            + 3 oz +
                                            +
                                            cream cheese
                                            +
                                          +
                                          +
                                          Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed. +
                                          +
                                          +
                                          + +
                                          + SANFRANCOOK,  + http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Butter Chicken

                                          + +
                                          +prep 35 min, cook 30 min
                                          + +
                                          +
                                          +
                                          +
                                          +
                                          × 6 +
                                          + +
                                          This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, and it was tasty both the day of and for several days afterward. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 3 lbs +
                                            +
                                            chicken thighs, on the bone
                                            +
                                          • +
                                            + 1½ cups +
                                            +
                                            greek yogurt (full-fat)
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            lemon juice
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            garam masala
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            cumin (ground)
                                            +
                                          • +
                                            + 1½ tbsp +
                                            +
                                            tumeric (ground)
                                            +
                                          +
                                          +
                                          Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1/4 lb +
                                            +
                                            butter (unsalted)
                                            +
                                          • +
                                            + 4 tsp +
                                            +
                                            vegetable oil
                                            +
                                          • +
                                            + 2 None +
                                            +
                                            onions (yellow
                                            +
                                          • +
                                            + 4 cloves +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            ginger (peeled
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            cumin seeds
                                            +
                                          +
                                          +
                                          In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and cook until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to brown. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 stick +
                                            +
                                            cinnamon
                                            +
                                          • +
                                            + 2 +
                                            +
                                            tomatoes (diced)
                                            +
                                          • +
                                            + 2 +
                                            +
                                            red chilies (e.g., jalapeño)
                                            +
                                          • +
                                            + None +
                                            +
                                            kosher salt
                                            +
                                          +
                                          +
                                          Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 3/4 cup +
                                            +
                                            chicken stock
                                            +
                                          +
                                          +
                                          Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 1½ cups +
                                            +
                                            cream
                                            +
                                          • +
                                            + 1½ tbsp +
                                            +
                                            tomato paste
                                            +
                                          +
                                          +
                                          Stir in the cream and tomato paste. Simmer until completely mixed and heated through. +
                                          +
                                          +
                                          +

                                          6

                                          +
                                          +
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            almonds (slivered)
                                            +
                                          • +
                                            + 1/2 cup +
                                            +
                                            cilantro
                                            +
                                          +
                                          +
                                          Add the almonds and cook until softened. Add the cilantro as a garnish and serve. +
                                          +
                                          +
                                          + +
                                          + Sam Sifton, NYTimes Cooking Section,  + https://cooking.nytimes.com/recipes/1016754-butter-chicken +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Cheese Soufflé

                                          + +
                                          +prep 20 min, cook 35 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          This cheese soufflé turns out a fluffy, slightly salty, cheese delight! +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            parmesean cheese
                                            +
                                          • +
                                            + +
                                            +
                                            olive oil spray
                                            +
                                          +
                                          +
                                          Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8” soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            flour (white
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            paprika
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ⅛ tsp +
                                            +
                                            cayenne pepper
                                            +
                                          • +
                                            + ⅛ tsp +
                                            +
                                            white pepper
                                            +
                                          • +
                                            + 1 pinch +
                                            +
                                            nutneg
                                            +
                                          • +
                                            + 4 tbsp +
                                            +
                                            butter (unsalted)
                                            +
                                          • +
                                            + 1⅓ cup +
                                            +
                                            milk (whole)
                                            +
                                          +
                                          +
                                          Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 6 oz +
                                            +
                                            Gruyère cheese
                                            +
                                          • +
                                            + 5 tbsp +
                                            +
                                            parmesean cheese
                                            +
                                          +
                                          +
                                          Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 6 +
                                            +
                                            egg yolks
                                            +
                                          • +
                                            + 1½ tsp +
                                            +
                                            parsley (minced)
                                            +
                                          +
                                          +
                                          Whisk in the egg yolks and parsley. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 6 +
                                            +
                                            egg whites
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            cream of tartar
                                            +
                                          +
                                          +
                                          Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec). +
                                          +
                                          +
                                          +

                                          6

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            parmesean cheese
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            parsley (minced)
                                            +
                                          +
                                          +
                                          Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top. +
                                          +
                                          +
                                          + +
                                          + Cook's Illustrated,  + https://www.cooksillustrated.com/recipes/7670 +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chicken Breasts with Caper Cream Sauce

                                          + +
                                          +prep 20 min, cook 10 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          This is a quick, easy way to bring some creamy, salty richness to plain chicken breasts. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 None +
                                            +
                                            chicken breasts (boneless
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            lemon pepper
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            dill weed
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            garlic powder
                                            +
                                          +
                                          +
                                          Season the chicken breasts with the lemon pepper, salt, dill weed, and garlic powder and set aside. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            butter
                                            +
                                          +
                                          +
                                          Melt the butter in a large skillet over medium heat. Sautée the chicken over medium-high heat until browned evenly all over. Then reduce the heat and cook until the chicken is 170°F in the center (5–10 min). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            whipping cream
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            capers
                                            +
                                          +
                                          +
                                          Set the chicken aside on a serving platter, and add the whipping cream to the skillet. Stir continuously until the sauce thickens. Stir in the capers, then pour over the chicken to serve. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chicken Cordon Bleu

                                          + +
                                          +prep 25 min, cook 40 min
                                          + +
                                          +
                                          + +
                                          This classic dish provides a delightful mixture of flavors and textures, although its a bit of work to get it. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Pre-heat the oven to 400°F. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 8 slices +
                                            +
                                            ham
                                            +
                                          • +
                                            + 8 slices +
                                            +
                                            swiss cheese (2" lardons)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            black pepper
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            thyme
                                            +
                                          +
                                          +
                                          Place slivers of cheese in the center of a piece of ham and sprinkle with the salt, pepper, and thyme. Roll up each slice and put aside. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 8 None +
                                            +
                                            chicken breasts (skinless
                                            +
                                          +
                                          +
                                          Place each chicken breast between two pieces of parchment paper and pound with a meat hammer until about ¼" thick. Wrap each chicken breast around a a ham and cheese roll and pin closed with toothpicks. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            butter (melted)
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            cornflakes (crushed)
                                            +
                                          +
                                          +
                                          Place the chicken breasts in a baking dish and brush with butter. Coat with the crushed cornflakes. Bake at 400°F until the chicken has reached 170°F at the center (about 40 min). +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 10 oz +
                                            +
                                            cream of chicken soup
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            lemon juice
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            sour cream
                                            +
                                          +
                                          +
                                          Mix the soup, lemon juice, and sour cream in a small saucepan. Simmer over a low heat until heated all the way through. Pour over the cooked checken breasts and serve. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chicken Marsala Florentine

                                          + +
                                          +prep 10 min, cook 30 min
                                          + +
                                          +
                                          × 4 +
                                          + +
                                          This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. The amazing blend of flavors and textures is out of this world! +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 +
                                            +
                                            chicken breasts
                                            +
                                          +
                                          +
                                          Place chicken breasts between two layers of parchment paper and flatten with a meat mallet until each piece is less than a half inch thick. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1/4 cup +
                                            +
                                            flour (white
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            oregano (dried)
                                            +
                                          • +
                                            + +
                                            +
                                            salt & pepper (to taste)
                                            +
                                          +
                                          +
                                          Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 4 tbsp +
                                            +
                                            olive oil
                                            +
                                          +
                                          +
                                          Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and golden on both sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 3/4 cup +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            marsala wine
                                            +
                                          • +
                                            + 3 cups +
                                            +
                                            mushrooms (brown)
                                            +
                                          • +
                                            + 3/4 cups +
                                            +
                                            sun-dried tomatoes
                                            +
                                          • +
                                            + 1/2 cup +
                                            +
                                            spinach
                                            +
                                          +
                                          +
                                          Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook until the mushrooms as soft (about 10 min). Add the spinach and cook until the spinach has turned soft (about a minute or two). Serve the vegetables and sauce over the chicken. +
                                          +
                                          +
                                          + +
                                          + SHANOU,  + https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chicken Parmesan

                                          + +
                                          +prep 15 min, cook 30 min
                                          + +
                                          +
                                          × 6 +
                                          + +
                                          A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce! +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 6 +
                                            +
                                            chicken breasts (skinless
                                            +
                                          • +
                                            + 2 +
                                            +
                                            eggs
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            Parmesean cheese (finely grated)
                                            +
                                          • +
                                            + 7 oz +
                                            +
                                            bread crumbs (very finely crumbled)
                                            +
                                          +
                                          +
                                          Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. After washing and drying the chicken breasts, dredge them first in the egg, and then in the bread crumb mixture. Place aside on parchment paper. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            vegetable oil
                                            +
                                          +
                                          +
                                          In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until golden brown on both sides and the chicken is cooked through (about 8–10 minutes per side). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 12 oz +
                                            +
                                            pasta sauce
                                            +
                                          • +
                                            + 6 slices +
                                            +
                                            Monterey Jack cheese
                                            +
                                          +
                                          +
                                          Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken on top of the sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has melted and just started to brown (about 20 minutes). +
                                          +
                                          +
                                          + +
                                          + vero_cn81,  + https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chicken Pot Pie

                                          + +
                                          +prep 25 min, cook 10 min
                                          + +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 +
                                            +
                                            onion, yellow (diced)
                                            +
                                          • +
                                            + 1 +
                                            +
                                            celery stalk (diced)
                                            +
                                          • +
                                            + 2 +
                                            +
                                            carrots (thinly sliced)
                                            +
                                          +
                                          +
                                          Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            tomato paste
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            thyme (dried)
                                            +
                                          +
                                          +
                                          Stir in the tomato paste and thyme and cook until browned. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + ⅓ cup +
                                            +
                                            gluten-free flour
                                            +
                                          +
                                          +
                                          Stir in the flour and cook until golden. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 2 cup +
                                            +
                                            chicken broth
                                            +
                                          +
                                          +
                                          Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 1½ lbs +
                                            +
                                            chicken thighs (chopped)
                                            +
                                          +
                                          +
                                          Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min). +
                                          +
                                          +
                                          +

                                          6

                                          +
                                          +
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            peas (frozen)
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            heavy cream
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            parsley (fresh, minced)
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            sherry, dry
                                            +
                                          +
                                          +
                                          Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chicken Tikka Masala

                                          + +
                                          +prep 20 min, cook 45 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 lbs +
                                            +
                                            chicken breast (boneless
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            cumin seed (ground)
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            coriander (ground)
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            cayenne pepper
                                            +
                                          +
                                          +
                                          Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture to the chicken, pressing gently so that it sticks well. Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            yogurt (plain
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            ginger (minced)
                                            +
                                          +
                                          +
                                          In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            butter (unsalted)
                                            +
                                          • +
                                            + 1 +
                                            +
                                            onion (large
                                            +
                                          +
                                          +
                                          Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes). +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 28 oz +
                                            +
                                            tomatoes (crushed)
                                            +
                                          • +
                                            + 1 +
                                            +
                                            chili pepper (minced)
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            ginger (minced)
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            sugar
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            salt
                                            +
                                          +
                                          +
                                          Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet. Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture. Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + ⅔ cup +
                                            +
                                            heavy cream
                                            +
                                          +
                                          +
                                          While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered until the chicken is ready. +
                                          +
                                          +
                                          +

                                          6

                                          +
                                          +
                                            +
                                          • +
                                            + ⅓ cup +
                                            +
                                            cilantro (chopped)
                                            +
                                          +
                                          +
                                          Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce. Garnish with cilantro and serve. +
                                          +
                                          +
                                          + +
                                          + America's Test Kitchen,  + https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Chole

                                          + +
                                          +prep 20 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          Chole is an Indian dish featuring garbanzo beans in a highly-seasoned, tomato-based sauce. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            onions, yellow (diced)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            tomatoes (diced)
                                            +
                                          +
                                          +
                                          Sautée the onions in olive oil in a large skillet over medium-high heat until soft and transluscent. Then stir in the garlic and continue to sautée until the garlic has browned as well. Finally, add the tomatoes and cook covered for a further 5 minutes. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + ¼ cups +
                                            +
                                            water
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            chili powder
                                            +
                                          • +
                                            + 1½ tsp +
                                            +
                                            coriander powder
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            cumin powder
                                            +
                                          • +
                                            + ¾ tsp +
                                            +
                                            garam masala
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            tumeric
                                            +
                                          +
                                          +
                                          Add in the dry spices and a little water. Allow to cook for a further 5 minutes. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 16 oz +
                                            +
                                            garbanzo beans (rinsed, drained)
                                            +
                                          • +
                                            + 1¼ cups +
                                            +
                                            water
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            cilantro (minced)
                                            +
                                          +
                                          +
                                          Add in the remaining water, garbanzo beans, and cilantro. Cook, uncovered, until the sauce has thickened. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Cornish Game Hens

                                          + +
                                          +prep 15 min, cook 1 hour
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they like most! This recipe turns out very daintily seasoned birds which will make you wish you'd prepared a few extras. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 None +
                                            +
                                            cornish game hens
                                            +
                                          • +
                                            + 8 slices +
                                            +
                                            butter
                                            +
                                          • +
                                            + 4 sprigs +
                                            +
                                            rosemary
                                            +
                                          • +
                                            + 4 sprigs +
                                            +
                                            thyme
                                            +
                                          • +
                                            + 8 cloves +
                                            +
                                            garlic
                                            +
                                          • +
                                            + 1 None +
                                            +
                                            lemon (quartered)
                                            +
                                          +
                                          +
                                          Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and wings. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + +
                                            +
                                            salt & pepper
                                            +
                                          +
                                          +
                                          Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined with foil as far apart as possible. Roast for 25 min. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1/2 cup +
                                            +
                                            dry white wine
                                            +
                                          • +
                                            + 1/2 cup +
                                            +
                                            chicken broth
                                            +
                                          +
                                          +
                                          Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce. +
                                          +
                                          +
                                          + +
                                          + Kimberly Killebrew,  + https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/ +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Egg & Onion Pie

                                          + +
                                          +prep 20 min, cook 40 min
                                          + +
                                          +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            butter (unsalted)
                                            +
                                          • +
                                            + 2 +
                                            +
                                            yellow onions
                                            +
                                          +
                                          +
                                          In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min) +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 +
                                            +
                                            eggs
                                            +
                                          • +
                                            + 2 +
                                            +
                                            egg yolks
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            milk (whole)
                                            +
                                          • +
                                            + 1/2 cup +
                                            +
                                            cream
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            chives
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            parsley
                                            +
                                          • +
                                            + tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + tsp +
                                            +
                                            black pepper
                                            +
                                          +
                                          +
                                          In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

                                          Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Garlic Prime Rib

                                          + +
                                          +prep 20 min, cook 40 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          A prime rib roast makes for a magnificent meal all on its own, but this marinade adds an amazing extra dimension. Plus, the tenting procedure ensures the entire roast remains rich and moist throughout. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 5–10 lb +
                                            +
                                            prime rib roast (1 rib / 2 people)
                                            +
                                          +
                                          +
                                          Pre-heat the oven to 500°F. Place the roast out on the counter until it reaches room temperature. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 10 tbsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            black pepper
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            thyme (dried)
                                            +
                                          +
                                          +
                                          Mix the spices with the olive oil in a small bowl. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Place the roast on a rack in a roasting pan. Cover evenly with the marinade, and add about ½" of water in the bottom of the pan (just below the bottom of the rack). Turn the oven down to 325°F, and tent the pan with foil. Cook until the roast reaches 130°F in the center (approximately 10min / lb). +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Allow the roast to rest on a cutting board for 5 minutes before carving. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Gnocchi

                                          + +
                                          +prep 20 minutes, cook 30 minutes
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          Gnocchi is a delicate potato-based form of pasta. When prepared well, each piece is light and fluffy, and a perfect delight whether served with a flavorful sauce (e.g., pesto, marinara) or simply on its own with a little butter. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 lbs +
                                            +
                                            potatoes, yukon gold (roughly chopped)
                                            +
                                          +
                                          +
                                          Bring a pot of water to a boil and drop in the potatoes. Cook until tender (about 10 minutes). Then drain the water and mash the potatoes. Allow the potatoes to cool until they aren't too warm to handle. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 cups +
                                            +
                                            flour, all-purpose
                                            +
                                          • +
                                            + 1 +
                                            +
                                            egg
                                            +
                                          +
                                          +
                                          Combine the potatoes, flour, and egg in a large mixing bowl. Knead until the dough forms a ball. On a floured surface, roll out small portions of the dough into long, ½" diameter cylinders. Cut these into 1" segments and set aside. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          +
                                          +
                                          Bring a pot of lightly-salted water to a boil and drop in the gnocchi a handful at a time. They will sink to the bottom initially, but then rise to the surface when fully cooked. Use a skimmer to remove them when the rise to the surface. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Keto Pork Ribs

                                          + +
                                          +prep 10 min, cook 12 hours
                                          + +
                                          +
                                          +
                                          +
                                          × 8 +
                                          + +
                                          Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            paprika
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            splenda
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            garlic powder
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ½ tbsp +
                                            +
                                            black pepper
                                            +
                                          • +
                                            + ½ tbsp +
                                            +
                                            ground ginger
                                            +
                                          • +
                                            + ½ tbsp +
                                            +
                                            onion powder
                                            +
                                          • +
                                            + ¼ tbsp +
                                            +
                                            cayenne pepper
                                            +
                                          +
                                          +
                                          Mix all the dry spices together in a small bowl. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 racks +
                                            +
                                            pork ribs (about 6 lbs)
                                            +
                                          • +
                                            + 2 oz +
                                            +
                                            dijon mustard
                                            +
                                          +
                                          +
                                          Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Seal each segment of ribs in foil and place on the rack of a roasting pan. Fill the bottom of the pan with water (until just below the rack), and place in the oven to cook at 300°F until the internal temperature of the ribs (directly next to the bone) reaches 160°F (about an hour). +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Unpack each packet and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece so you'll need to watch them carefully! +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Kielbasa and Cabbage

                                          + +
                                          +
                                          + +
                                          +
                                          +
                                          +
                                          + +
                                          pass +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 6 slices +
                                            +
                                            bacon
                                            +
                                          +
                                          +
                                          Fry the bacon in a dutch oven until browned and crispy. Set the bacon aside, leaving the drippings in the skillet. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            water
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            sugar
                                            +
                                          • +
                                            + 2 cups +
                                            +
                                            onion, yellow (diced)
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            red pepper flakes
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 3 tsp +
                                            +
                                            caraway seeds
                                            +
                                          • +
                                            + 1 head +
                                            +
                                            cabbage, green (chopped)
                                            +
                                          +
                                          +
                                          Add water, sugar, onion, garlic, red pepper flakes, salt and caraway seeds to the bacon drippings. Mix evenly, and then add the cabbage. Toss gently until the cabbage is evenly coated with grease and seasonings. Cover and cook on medium until the cabbage is soft and translucent (about 10 minutes). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 lb +
                                            +
                                            kielbasa
                                            +
                                          +
                                          +
                                          Add the kielbasa and continue cooking on medium until it is heated all the way through. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Crumble the bacon on top and serve. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Kofta Kebabs

                                          + +
                                          +prep 20 min, cook 30 min
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 1 +
                                            +
                                            onion, yellow
                                            +
                                          +
                                          +
                                          Roughly chop the onion and purée in a blender. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 lbs +
                                            +
                                            lamb (ground)
                                            +
                                          • +
                                            + 4 stems +
                                            +
                                            parsley (minced)
                                            +
                                          • +
                                            + 3 cloves +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 5 leaves +
                                            +
                                            mint (minced)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            white pepper (ground)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            cumin (ground)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            red pepper flakes
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            coriander (ground)
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            cloves (ground)
                                            +
                                          +
                                          +
                                          In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            olive oil
                                            +
                                          +
                                          +
                                          Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Lemon Chicken with Mushroom Sauce

                                          + +
                                          +
                                          + +
                                          +
                                          +
                                          +
                                          × 4 +
                                          + +
                                          This preparation for chicken has a light and zesty taste, and the mushrooms add a lovely earthy contrast. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Pre-heat the oven to 400°F.
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 8 +
                                            +
                                            chicken breasts
                                            +
                                          • +
                                            + 1 +
                                            +
                                            lemon
                                            +
                                          +
                                          +
                                          Coat each chicken breast in olive oil and arrange in a single layer in a baking dish. Squeeze the juice from half a lemon over them. Slice the other half and arrange the slices on top of the chicken. Place in the oven and cook until the centers reach 170°F (around 15 minutes). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            butter, unsalted
                                            +
                                          • +
                                            + 3 cups +
                                            +
                                            mushrooms, crimini (sliced)
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            flour, gluten-free
                                            +
                                          +
                                          +
                                          While the chicken is cooking, melt the butter in a large saucepan. Add the mushrooms and cook until they are golden brown and the liquid has evaporated. Sprinkle flour over the mushrooms and cook while stirring constantly for about 1 minute. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            chicken broth
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            parsley, fresh (minced)
                                            +
                                          +
                                          +
                                          Add the chicken broth to the saucepan and stir until all the flour is evenly incorporated. Cook over a medium heat until the sauce begins to thicken. Add the parsley just as the sauce is finishing up. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Once the chicken is out of the oven, plate each piece and cover with the mushroom sauce. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Orange Chicken

                                          + +
                                          +prep 45 minutes
                                          + +
                                          +
                                          +
                                          +
                                          × 1 +
                                          + +
                                          Zesty, tangy, sweet, and altogether marvelous. It is, however, a lot of preparation and work to cook, so it's not one you'll want to make except for a special treat. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 3 cups +
                                            +
                                            water
                                            +
                                          • +
                                            + 2 +
                                            +
                                            oranges
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            lemon juice
                                            +
                                          • +
                                            + ¾ cup +
                                            +
                                            rice vinegar
                                            +
                                          • +
                                            + 5 tbsp +
                                            +
                                            tamari
                                            +
                                          • +
                                            + 2 cups +
                                            +
                                            sugar, brown
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            ginger root (minced)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 4 tbsp +
                                            +
                                            green onions (chopped)
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            red pepper flakes
                                            +
                                          +
                                          +
                                          Zest the oranges and squeeze all their juice into a large saucepan. Add the remaining ingredients and bring the whole mixture to a boil. Once at a boil, remove from the heat and allow to cool. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 4 +
                                            +
                                            chicken breasts, boneless, skinless
                                            +
                                          +
                                          +
                                          Cut the chicken into bite-sized pieces and set aside. Once the marinade is cool, place it and the chicken in a sealed container and refrigerate overnight. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 2 cups +
                                            +
                                            flour, gluten-free mixture
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            black pepper
                                            +
                                          +
                                          +
                                          Separate the flour, salt, and pepper into two zip-loc bags and place half the chicken in each, reserving the excess marinade. Shake well, until the chicken is evenly covered and dry. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            cooking oil
                                            +
                                          +
                                          +
                                          Fill the bottom of a large skillet with ¼” of a high-heat frying oil. Heat until quite hot. Working in batches, fry the chicken until crisp and lightly browned on all sides. Once cooked, set aside the chicken on a plate lined with paper towels. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            cornstarch
                                            +
                                          • +
                                            + ⅓ cup +
                                            +
                                            water, cold
                                            +
                                          +
                                          +
                                          Mix the cornstarch and water in a small dish. Drain the skillet of oil and wipe clean. Pour in half of the reserved marinade and heat on medium-high. Once it starts to bubble, slowly whisk in the cornstarch mixture. Reduce the marinade until it is the desired thickness. Then add in the reserved chicken and cook until heated through. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Ratatouille

                                          + +
                                          +prep 30 minutes, cook 30 minutes
                                          + +
                                          +
                                          +
                                          +
                                          × 6 +
                                          + +
                                          This dish was inspired by the Pixar movie of the same name, but has really developed quite a long way. It now includes sausage, italian herbs, and plenty of cheese. Plus, it makes for a glorious presentation on the table. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 4 links +
                                            +
                                            sausage, mild italian
                                            +
                                          +
                                          +
                                          Boil the sausages in a large pot until nearly cooked (120°F in the centers). Pre-heat the oven to 400°F. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 2 +
                                            +
                                            zucchini
                                            +
                                          • +
                                            + 2 +
                                            +
                                            summer squash
                                            +
                                          +
                                          +
                                          Use a mandoline to slice the sausage, zucchini, and summer squash into ⅛" rounds. Place each of these in separate bowls. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 16 oz +
                                            +
                                            tomato purée
                                            +
                                          • +
                                            + 8 oz +
                                            +
                                            smoked gouda cheese (shredded)
                                            +
                                          • +
                                            + 8 oz +
                                            +
                                            assiago cheese (shredded)
                                            +
                                          +
                                          +
                                          Spread a thin layer of tomatoe purée on the bottom of a large baking dish. Add in alternating slices of sausage, zucchini, and squash slices slightly overlapping with one another in concentric circles until the entire bottom of the dish has been covered. Add a layer of shredded cheese. Then, repeat these layers until all the materials have been used up, or the the dish is completely full. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 1 +
                                            +
                                            bell pepper, red
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            fennel seeds
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            paprika
                                            +
                                          +
                                          +
                                          Cut the pepper into ribbons and lay out across the top layer of cheese. Sprinkle the fennel seeds evenly across the entire surface, and dust with paprika. Place the entire dish in the oven and cook until the sauce is bubbling and the cheese has started to brown (about 30 minutes). +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Ricotta Meatballs

                                          + +
                                          +prep 20 minutes, cook 40 minutes
                                          + +
                                          +
                                          +
                                          × 8 +
                                          + +
                                          Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Pre-heat the oven to 400°F. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + ½ +
                                            +
                                            onion, yellow (diced)
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            garlic (minced)
                                            +
                                          +
                                          +
                                          Saute the onions in olive in a medium skillet until translucent and soft (about 5 minutes). The add the garlic and continue to sautee for another 2 minutes. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 lb +
                                            +
                                            beef (ground)
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            ricotta cheese, whole milk
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            parsley, italian (packed)
                                            +
                                          • +
                                            + 1 +
                                            +
                                            egg
                                            +
                                          • +
                                            + 1½ tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ½ tsp +
                                            +
                                            black pepper
                                            +
                                          • +
                                            + ⅛ tsp +
                                            +
                                            cayenne pepper
                                            +
                                          • +
                                            + ⅓ cup +
                                            +
                                            oatmeal, gluten-free
                                            +
                                          +
                                          +
                                          Combine the sauteed onions and garlic with the beef, cheese, parsley, egg, salt, black pepper, and cayenne pepper. Mix until completely combined. Add the oatmeal, and continue to mix until fully combined. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Form 1" diameter balls out of the meat mixture and set aside on a tray covered in parchment paper. +
                                          +
                                          +
                                          +

                                          5

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 28 oz +
                                            +
                                            tomato, crushed
                                            +
                                          +
                                          +
                                          Lightly brown the meatballs in olive oil in batches using a large skillet. Place the finished meatballs in an oven-safe casserole dish. Once they're all browned, pour the tomatoes over the meatballs and cover with foil. Cook in the oven until the centers of the meatballs have reached 130°F. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Roast Fowl

                                          + +
                                          +prep 10 min, cook 2-5 hours
                                          + +
                                          +
                                          +
                                          +
                                          × 3-10 +
                                          + +
                                          I roast fowl, whether chicken or turkey, using basically the same approach, with the only difference coming down to timing. Whenever possible, it is better to roast longer and at a lower temperature. However, you can speed things up by raising the temperature, but at the cost of the meat being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly rich and moist roast fowl. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 1 stalk +
                                            +
                                            celery
                                            +
                                          • +
                                            + 1 +
                                            +
                                            onion (chopped)
                                            +
                                          • +
                                            + 10 leaves +
                                            +
                                            basil
                                            +
                                          • +
                                            + 5 stems +
                                            +
                                            rosemary
                                            +
                                          +
                                          +
                                          Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 +
                                            +
                                            fowl
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          +
                                          +
                                          Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If you have more time, lower the temperature (min. of 200°F), if you have less time, raise the temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any solids. Continue to roast until the bird has reached 170°F. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            corn starch
                                            +
                                          +
                                          +
                                          While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the gravy has the consistency of honey. +
                                          +
                                          +
                                          + +
                                          + Andrew Miner
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Roast Leg of Lamb

                                          + +
                                          +prep 10 minutes, cook 60 minutes
                                          + +
                                          +
                                          +
                                          +
                                          +
                                          × 10 +
                                          + +
                                          The trick to a really good leg of lamb is to get it as fresh as possible, and to avoid overcooking it. Both will help avoid the overly gamey flavor that some people object to in lamb. Done correctly, though, it makes for a rich and delightful change from beef or pork. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 5 lb +
                                            +
                                            leg of lamb
                                            +
                                          • +
                                            + ¼ cup +
                                            +
                                            honey
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            mustard, dijon
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            black pepper
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            garlic (minced)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            lemon zest
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            rosemary, fresh (minced)
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt, coarse
                                            +
                                          +
                                          +
                                          Combine the honey, mustard, pepper, garlic, lemon zest and rosemary in a small bowl. Cover the leg of lamb with the marinade and place in the refrigerator overnight. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt, coarse
                                            +
                                          +
                                          +
                                          Pre-heat the oven to 450°F. Place the leg of lamb on the rack of a roasting pan, and add enough water to come just below the rack. Sprinkle the roast with salt, and then tent it with foil. Place the roasting pan in the oven to cook until the internal temperature reaches 130°F (about 45 minutes). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Remove the foil, and continue to cook until the roast has reached 140°F in the center. Remove the roast from the oven, and allow to rest on a cutting board for 5 minutes before carving. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Scrambled Eggs

                                          + +
                                          +prep 15 min
                                          + +
                                          +
                                          +
                                          +
                                          +
                                          × 3 +
                                          + +
                                          This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found... +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 9 +
                                            +
                                            eggs (large)
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            half-n-half
                                            +
                                          +
                                          +
                                          Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            butter
                                            +
                                          +
                                          +
                                          Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 3 oz +
                                            +
                                            cream cheese
                                            +
                                          • +
                                            + ~ +
                                            +
                                            celery salt
                                            +
                                          +
                                          +
                                          Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot. +
                                          +
                                          +
                                          + +
                                          + Larry Miner, David Miner, and Andrew Miner
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Shrimp with Sweet Potato

                                          + +
                                          +prep 10 minutes, cook 10 minutes
                                          + +
                                          +
                                          +
                                          × 5 +
                                          + +
                                          This is a delightful dish in all the various flavors it brings. Sweet from the potatoes, salty from the bacon, a little bit of the sea from shrimp... all mixed together in a single, delightful package. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 +
                                            +
                                            sweet potatos / yams (chopped)
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            yogurt, greek
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            maple syrup
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            cinnamon
                                            +
                                          +
                                          +
                                          Boil the sweet potatoes until soft (about 10 minutes). The purée in a food processor with the yogurt, honey, and cinnamon. Set aside until needed. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 4 slices +
                                            +
                                            bacon
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            black pepper
                                            +
                                          +
                                          +
                                          Roughly chop the bacon into 1" pieces and cook until crispy in a large skillet. Once cooked, dice and set aside in a serving bowl. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            butter
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            black pepper
                                            +
                                          • +
                                            + 20 +
                                            +
                                            shrimp, large
                                            +
                                          +
                                          +
                                          Melt the butter in the same skillet over high heat, and season with the salt and pepper. Drop the de-shelled, raw shrimp into the pan and cook, stirring constantly. Cook until the tails have only just curled into a "C" shape, and the flesh has only just turned pink. Be careful not to overcook! +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          +
                                          +
                                          Optionally serve by placing several small dollops of sweet potato on the plate with a single shrimp on each. Sprinkle generously with bacon bits. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Sloppy Joe Sandwiches

                                          + +
                                          +prep 15 minutes, cook 45 minutes
                                          + +
                                          +
                                          +
                                          × 1 +
                                          + +
                                          Rich and tangy, this sloppy joe recipe is a major favorite in my house. It's also very flexible: serve on a bun, by itself, or in many other possible presentations. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 2 tbsp +
                                            +
                                            olive oil
                                            +
                                          • +
                                            + 2 +
                                            +
                                            onions, yellow (diced)
                                            +
                                          +
                                          +
                                          In a dutch oven, sautée the onions until soft and translucent (about 5 minutes). +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 3 lbs +
                                            +
                                            ground beef
                                            +
                                          +
                                          +
                                          Add the ground beef, and cook, stirring constantly and breaking up the pieces of beef, until it is evenly browned and crumbled into small pieces. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 3 cups +
                                            +
                                            ketchup
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            sugar, brown
                                            +
                                          • +
                                            + 3 tsp +
                                            +
                                            Worcestershire sauce
                                            +
                                          • +
                                            + 3 tsp +
                                            +
                                            mustard, yellow
                                            +
                                          • +
                                            + 3 tsp +
                                            +
                                            vinegar, white
                                            +
                                          • +
                                            + 3 tsp +
                                            +
                                            chili powder
                                            +
                                          • +
                                            + ¾ tsp +
                                            +
                                            garlic powder
                                            +
                                          • +
                                            + ¾ tsp +
                                            +
                                            onion powder
                                            +
                                          • +
                                            + ¾ tsp +
                                            +
                                            salt
                                            +
                                          +
                                          +
                                          Stir in the remaining ingredients, mix well, and bring to a boil. Reduce to a very low simmer and cover. Cook for about 45 minutes to allow the flavors to mix completely. +
                                          +
                                          +
                                          +

                                          4

                                          +
                                          +
                                            +
                                          • +
                                            + 8 +
                                            +
                                            hamburger buns
                                            +
                                          +
                                          +
                                          If so desired, serve on soft hamburger buns. Otherwise, simply serve in bowls with a spoon. +
                                          +
                                          +
                                          + + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Stuffed Green Peppers

                                          + +
                                          +prep 30 min, cook 30 min
                                          + +
                                          +
                                          +
                                          × 6 +
                                          + +
                                          The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself. +
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 6 None +
                                            +
                                            green bell peppers
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            salt
                                            +
                                          +
                                          +
                                          Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min). +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + 1 lb +
                                            +
                                            lean ground beef
                                            +
                                          • +
                                            + ⅓ cup +
                                            +
                                            onion (diced)
                                            +
                                          • +
                                            + 1 can (14oz) +
                                            +
                                            tomatoes (diced)
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            rice (uncooked)
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            water
                                            +
                                          • +
                                            + 1 tsp +
                                            +
                                            Worcestershire sauce
                                            +
                                          +
                                          +
                                          In a large skillet, sautée the beef and onions together until the beef is crumbled and brown and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min). +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 1 cup +
                                            +
                                            chedder cheese (shredded)
                                            +
                                          • +
                                            + 2 cans (12 oz) +
                                            +
                                            tomato soup
                                            +
                                          +
                                          +
                                          Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min). +
                                          +
                                          +
                                          + +
                                          + Suzanne M. Munson,  + http://allrecipes.com/recipe/17991/stuffed-green-peppers-i +
                                          + +
                                          + « Back +
                                          + + + + + + + + + +
                                          +
                                          + +
                                          +

                                          Swedish Meatballs

                                          + +
                                          +prep 60 min
                                          + +
                                          +
                                          × 8 +
                                          + +
                                          This receipe makes the softest, most succulent meatballs you'll ever try.
                                          +
                                          +
                                          + +
                                          +
                                          +

                                          1

                                          +
                                          +
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            butter, unsalted
                                            +
                                          • +
                                            + 1 tbsp +
                                            +
                                            onion (minced)
                                            +
                                          +
                                          +
                                          Melt the butter in a skillet and cook the onions until lightly browned. +
                                          +
                                          +
                                          +

                                          2

                                          +
                                          +
                                            +
                                          • +
                                            + ⅓ cup +
                                            +
                                            breadcrumbs
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            water
                                            +
                                          • +
                                            + ½ cup +
                                            +
                                            half-n-half
                                            +
                                          • +
                                            + ¾ lb +
                                            +
                                            ground beef
                                            +
                                          • +
                                            + ¼ lb +
                                            +
                                            ground pork
                                            +
                                          • +
                                            + 2 tsp +
                                            +
                                            salt
                                            +
                                          • +
                                            + ⅓ tsp +
                                            +
                                            sugar, granulated
                                            +
                                          • +
                                            + ¼ tsp +
                                            +
                                            white pepper (ground)
                                            +
                                          +
                                          +
                                          In a large bowl, whisk the breadcrumbs, water, and half-n-half together and let sit for a few minutes. Then mix in the remaining ingredients and knead until it forms a smooth paste. +
                                          +
                                          +
                                          +

                                          3

                                          +
                                          +
                                            +
                                          • +
                                            + 3 tbsp +
                                            +
                                            butter, unsalted
                                            +
                                          +
                                          +
                                          Melt more butter into the skillet. Using a small spoon, form meatballs and drop them into the melted butter. Cover and allow to cook on medium heat until an even color all the way through (about 10 minutes). Work in batches, setting aside the cooked meatballs in a warm oven to stay hot. +
                                          +
                                          +
                                          + +
                                          + Linda T.,  + https://www.allrecipes.com/recipe/222371/swedish-meatballs-from-a-swede +
                                          + +
                                          + « Back +
                                          + +

                                          Orange Chicken

                                          For the marinade

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

                                          For cooking

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

                                          For the marinade

                                          1Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.10 min
                                          2Cut the chicken into bite-sized pieces and set aside until the marinade is cool.10-15 min
                                          3Place the chicken and marinade into a sealable container and refrigerate.overnight

                                          For cooking

                                          1Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry -in each bag.3 min
                                          2Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan. Heat on high until the oil is quite hot.4 min
                                          3Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until crisp and lightly browned, then set aside in a container lined with paper towels.10 min
                                          4Combine the cold water and cornstarch in a small container and set aside.1 min
                                          5Wipe the skillet clean, and pour in half the remaining marinade. Heat on high while slowly mixing in the cornstarch mixture. Reduce the sauce, stiring constantly, until a spatula wiped -through the pan leaves a clear trail behind it.10-15 min
                                          6Add the chicken to the reduced marinade and cook until heated through.2 min
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                                          Pizza

                                          prep 2-3 days, cook 10 min
                                          × 12
                                          This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!

                                          1

                                          • 500 g
                                            water (110°F–115°F)
                                          • 3½ g
                                            instant dry yeast
                                          • 8 g
                                            sugar
                                          Add the yeast and sugar to the water without stirring and wait about 5 minutes.

                                          2

                                          • 800 g
                                            bread flour (King Arthur's)
                                          • 16 g
                                            salt
                                          Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.

                                          3

                                          • 3 tsp
                                            olive oil
                                          Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide thedough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days before use. Freeze if not used in that time.

                                          4

                                            Preheat a pizza stone in the oven to 550°F (this can take up to an hour).

                                            5

                                              Open up each portion of dough as described here, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.

                                              6

                                              • 6 cups
                                                tomato purée (2 per pizza)
                                              • 12 oz
                                                mozzerella cheese, shredded (4 per pizza)
                                              Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas.
                                              « Back
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                                              Pommes Purée

                                              prep 25 min, cook 20 min
                                              × 6
                                              These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.

                                              1

                                              • 2 lb
                                                yukon potatoes
                                              Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.

                                              2

                                              • 1⅓ cups
                                                whole milk (+ a little extra)
                                              • 20 tbsp
                                                butter
                                              • 2 tsp
                                                salt
                                              In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)

                                              3

                                                Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.

                                                4

                                                  Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
                                                  Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree
                                                  « Back
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                                                  Ratatouille

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

                                                  ½onion
                                                  4 tbspolive oil
                                                  3 clovesgarlic
                                                  1 cupwhole milk ricotta cheese
                                                  ¼ cupitalian parsley (packed)
                                                  1egg
                                                  1½ tspkosher salt
                                                  ½ tspblack pepper
                                                  1 pinchcayenne pepper
                                                  ⅓ cupbread crumbs (or gluten-free oatmeal)
                                                  1 large jarmarinara sauce
                                                  1 cupwater
                                                  1Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent.5 min
                                                  2Stir in garlic and continue to saute.2 min
                                                  3Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, saltblack pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and -continue to mix until completely blended.3 min
                                                  4Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper.10 min
                                                  5Pre-heat the oven to 400°F. Pour the remaining oil in the skillet and lightly brown the meatballs in small batches, placing the browned meatballs in an oven-safe casserole.10 min
                                                  6Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until cooked through.30 min
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                                                  Roast Fowl

                                                  prep 10 min, cook 2-5 hours
                                                  × -7
                                                  I roast fowl, whether chicken or turkey, using basically the same approach, with the only difference coming down to timing. Whenever possible, it better to roast longer and at a lower temperature. However, you can speed things up by raising the temperature, but at the cost of the meat being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly rich and moist roast fowl.

                                                  1

                                                  • 1 stalk
                                                    celery
                                                  • 1
                                                    onion (chopped)
                                                  • 10 leaves
                                                    basil
                                                  • 5 stems
                                                    rosemary
                                                  Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water.

                                                  2

                                                  • 1
                                                    fowl
                                                  • 2 tbsp
                                                    olive oil
                                                  Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap between the bottom of the bird and the top of the water. Using a basting brush, paint the top of the bird and cover with alumninum foil to make a tent which completely encloses the bird.

                                                  3

                                                    Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If you have more time, lower the temperature (min. of 200°F), if you have less time, raise the temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any solids. Continue to roast until the bird has reached 170°F.

                                                    4

                                                    • 1 tbsp
                                                      corn starch
                                                    While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the gravy has the consistency of honey.
                                                    Andrew Miner
                                                    « Back
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                                                    Roast Leg of Lamb with Rosemary

                                                    5 lbsleg of lamb
                                                    2 tbspdijon mustard
                                                    ¼ cuphoney
                                                    1 tspblack pepper
                                                    1 tspcoarse sea salt
                                                    3 clovesgarlic
                                                    1 tsplemon zest
                                                    2 tbsprosemary (fresh, chopped)
                                                    1 Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix -well and apply to the lamb. Leave in refrigerator to marinade.overnight
                                                    2Preheat over to 450°F10 min
                                                    3Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.20 min
                                                    4Reduce the heat to 400°F and cook until internal temperature reaches 140°F.55-60 min
                                                    5Allow the roast to rest on the counter before carving.10 min
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                                                    Rosemary Dinner Rolls

                                                    prep 25 min, cook 2 hours
                                                    × 8
                                                    These dinner rolls are firm, but light, and ever so delicately taste of rosemary.

                                                    1

                                                    • 1 packet
                                                      active dry yeast
                                                    • ¼ cup
                                                      water (110°F–115°F)
                                                    Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water and stir gently. Set it aside until it is foamy (about 5 min).

                                                    2

                                                    • 4 tbsp
                                                      butter
                                                    • 1 cup
                                                      milk (whole)
                                                    Melt the butter in a saucepan, and then add the milk.

                                                    3

                                                    • 2 cups
                                                      all-purpose flour
                                                    • 1 tbsp
                                                      honey
                                                    • 2 tsp
                                                      rosemary (powdered)
                                                    • 1 tsp
                                                      salt
                                                    In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the lowest setting until fully blended.

                                                    4

                                                    • ½ cups
                                                      all-purpose flour
                                                    Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes).

                                                    5

                                                    • 2 tbsp
                                                      olive oil
                                                    Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the bowl with a damp towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes).

                                                    6

                                                      Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to temperature. Split the dough into 16 equal portions and place them about 1" apart on a cooking sheet.

                                                      7

                                                      • 1
                                                        egg
                                                      • 1 tsp
                                                        milk (whole)
                                                      • 4 tsp
                                                        caraway seeds
                                                      Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about 30 minutes).

                                                      8

                                                        Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the tops are golden brown (about 20 minutes).
                                                        « Back
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                                                        Ruth's Chris Chopped Salad

                                                        For the Salad

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

                                                        For the Dressing

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

                                                        For the Salad

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

                                                        For the Dressing

                                                        1Place all ingredients in a blender and purée on high.1 min
                                                        2Allow the dressing to set in the refrigerator.overnight
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                                                        +
                                                        + +
                                                        +

                                                        Caesar Salad

                                                        + +
                                                        +prep 9 min, cook 30 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more garlic than most people. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 5 tsp +
                                                          +
                                                          garlic (minced)
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          lemon juice
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          anchovy paste
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          egg
                                                          +
                                                        +
                                                        +
                                                        Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 6 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        +
                                                        +
                                                        Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the process. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 heads +
                                                          +
                                                          romaine lettuce
                                                          +
                                                        +
                                                        +
                                                        Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1/3 cup +
                                                          +
                                                          parmesean (freshly grated)
                                                          +
                                                        +
                                                        +
                                                        Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Cucumber Salad

                                                        + +
                                                        +prep 20 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This salad is zesty and refreshing as the vinegar from the pickled onions combines with the flavors of the fresh vegetables, olive oil, and cheese. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 cups +
                                                          +
                                                          onion, red (thinly sliced)
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          vinegar, white
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          water
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          sugar
                                                          +
                                                        +
                                                        +
                                                        Combine vinegar, water, and sugar in a small saucepan and bring to a boil. Add the onions and simmer until soft. Bottle onions with their juice overnight before using. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 cups +
                                                          +
                                                          cucumbers (thinly sliced)
                                                          +
                                                        • +
                                                          + 1½ cups +
                                                          +
                                                          cherry tomatoes (quartered)
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          picked red onion
                                                          +
                                                        • +
                                                          + 8 oz +
                                                          +
                                                          mozzerella (diced)
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          basil (shredded)
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          picked red onion juice
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          olive oil, extra-virgin
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        +
                                                        +
                                                        Combine ingredients in a large bowl and toss. Chill before serving. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Ruth's Chris Chop Salad

                                                        + +
                                                        +prep 20 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This is complex salad with many textures, flavors, and layers. It's a bit of work to put together, but an absolute delight to eat. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          basil leaves (dried)
                                                          +
                                                        • +
                                                          + 4 tbsp +
                                                          +
                                                          lemon juice
                                                          +
                                                        • +
                                                          + ½ tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          garlic powder
                                                          +
                                                        +
                                                        +
                                                        Put all the ingredients in a blender and purée. Allow to chill in the refrigerator overnight. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 8 cups +
                                                          +
                                                          lettuce, iceberg (sliced thin)
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          spinach, baby
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          onion, red (diced)
                                                          +
                                                        • +
                                                          + 6 oz +
                                                          +
                                                          mushrooms, white (quartered)
                                                          +
                                                        • +
                                                          + 4 +
                                                          +
                                                          eggs (hard-boiled, sliced)
                                                          +
                                                        • +
                                                          + ½ lb +
                                                          +
                                                          bacon (cooked crispy, crumbled)
                                                          +
                                                        • +
                                                          + 14 oz +
                                                          +
                                                          heart of palm (chilled, sliced)
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          cheese, gorgonzola (crumbled)
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          croutons
                                                          +
                                                        • +
                                                          + 10 +
                                                          +
                                                          tomatoes, cherry (halved)
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          crispy fried onions
                                                          +
                                                        +
                                                        +
                                                        In a large salad bowl, layer the ingredients in order: lettuce, spinach, red onion, olives, mushrooms, hearts of palm, eggs, and bacon. Top with crispy onions, gorgonzola, and bacon bits. Chill for at least 10 minutes. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        +
                                                        +
                                                        Drizzle the dressing over the salad just before serving. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + +

                                                        Sauteed Mushrooms

                                                        prep 10 min, cook 15 min
                                                        × 4
                                                        These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor.

                                                        1

                                                        • 3 tbsp
                                                          olive oil
                                                        • 3 tbsp
                                                          butter
                                                        • 1 lb
                                                          button mushrooms (sliced)
                                                        Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes).

                                                        2

                                                        • 1 clove
                                                          garlic
                                                        • 1 tbsp
                                                          tamair (or soy sauce)
                                                        • ¼ tsp
                                                          garlic salt
                                                        • ~
                                                          black pepper
                                                        Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes).
                                                        IrishMountainGirl, AllRecipes.com, http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms
                                                        « Back
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                                                        Scrambled Eggs

                                                        prep 15 min
                                                        × 3
                                                        This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found...

                                                        1

                                                        • 9
                                                          eggs (large)
                                                        • 2 tbsp
                                                          half-n-half
                                                        Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color.

                                                        2

                                                        • 1 tbsp
                                                          butter
                                                        Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan.

                                                        3

                                                        • 3 oz
                                                          cream cheese
                                                        • ~
                                                          celery salt
                                                        Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot.
                                                        Larry Miner, David Miner, and Andrew Miner
                                                        « Back
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                                                        Shrimp with Sweet Potatoes and Bacon

                                                        2sweet potatoes / yams
                                                        4 slicesbacon
                                                        20shrimp (medium)
                                                        2 tbspbutter
                                                        1 cupgreek yogurt
                                                        2 tbsphoney or maple syrup
                                                        ¼ tspcinnamon
                                                        salt & pepper
                                                        1Peel and roughly chop the sweet potatoes; boil until soft in a stock pot.10 min
                                                        2Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and -cinnamon.5 min
                                                        3Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan.10 min
                                                        4Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling.3 min
                                                        5Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to -opaque white. DO NOT OVERCOOK!3-4 min
                                                        6Dice the bacon into fine bits and serve in a small dish.2 min
                                                        7(optional) Serve by placing several small dollops of sweet potatoes on the plate each with a -single shrimp on top. Sprinkle generously with bacon bits.3 min
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                                                        +
                                                        + +
                                                        +

                                                        Bok Choy with Garlic

                                                        + +
                                                        +prep 20 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        +
                                                        × 3 +
                                                        + +
                                                        This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          garlic (minced)
                                                          +
                                                        +
                                                        +
                                                        Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min). +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 cups +
                                                          +
                                                          chicken broth
                                                          +
                                                        • +
                                                          + 6 heads +
                                                          +
                                                          baby bok choy
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min). +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Bourbon Glazed Carrots

                                                        + +
                                                        +prep 10 min, cook 20 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        These carrots are covered with a thick, syrupy sauce which is delicious, but definitely not low-calorie! +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 lbs +
                                                          +
                                                          carrots
                                                          +
                                                        +
                                                        +
                                                        Cut carrots into bite-sized pieces and place in a steamer. Cook until soft (about 10 minutes). +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          brown sugar
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          bourbon
                                                          +
                                                        +
                                                        +
                                                        When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix. +
                                                        +
                                                        +
                                                        + +
                                                        + Flipper,  + http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/ +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Creamed Spinach

                                                        + +
                                                        +prep 5 min, cook 15 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 5 +
                                                        + +
                                                        Both tasty and simple to make, this recipe is a great way to add a little green to any meal. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 40 oz +
                                                          +
                                                          spinach, frozen
                                                          +
                                                        +
                                                        +
                                                        In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1½ cups +
                                                          +
                                                          milk, whole
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          flour
                                                          +
                                                        • +
                                                          + 3 cloves +
                                                          +
                                                          garlic (minced)
                                                          +
                                                        +
                                                        +
                                                        Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          parmesean cheese (grated)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          nutmeg
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Garlic Broccoli

                                                        + +
                                                        +prep 10 minutes
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        +
                                                        +
                                                        × 1 +
                                                        + +
                                                        Broccoli is one of those vegetables which some people like raw, and some people like cooked: but only with a lot of added flavor. Not a lot of people like plain, steamed broccoli. This dish splits the different very successfully. A bit of light steaming sofens the broccoli without turning it into bitter mush, and the marinade adds all the flavor you could want. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 head +
                                                          +
                                                          broccoli (cut into florets)
                                                          +
                                                        +
                                                        +
                                                        Lightly steam the broccoli florets until somewhat sofened, but still al dente. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 cloves +
                                                          +
                                                          garlic
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          olive oil, extra virgin
                                                          +
                                                        • +
                                                          + 1½ tsp +
                                                          +
                                                          salt
                                                          +
                                                        +
                                                        +
                                                        Use a small food processor to purée the garlic, olive oil, and salt into a paste. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ⅓ cup +
                                                          +
                                                          olive oil, extra virgin
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          vinegar, red wine
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          mustard, dijon
                                                          +
                                                        +
                                                        +
                                                        In a small mixing bowl, whisk the garlic paste, mustard, vinegar, and olive oil until completely combined. Add the broccoli and toss until completely coated. Cover the bowl and place in the refrigerator for at least 3 hours, and up to overnight. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          parmesan cheese (grated)
                                                          +
                                                        +
                                                        +
                                                        Just before serving, sprinkle the grated cheese over the broccoli. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Hasselback Potatoes

                                                        + +
                                                        +prep 20 min, cook 60 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on hte outside and tender on the inside. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 None +
                                                          +
                                                          potatoes (large)
                                                          +
                                                        +
                                                        +
                                                        Preheat the oven to 425°F. Wash, but do not peel the potatoes. Place two wooden spoons on either side of the potato, and slice down to the spoon (taking care not to complete cut through) about every 1/8th of an inch along the length of the potato. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        +
                                                        +
                                                        Place the potatoes in a baking dish, and drizzle all over with olive oil. Place in the oven to cook until the start to spread open naturally (about 35–40 minutes). +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 tbsp +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          cheddar cheese (shredded)
                                                          +
                                                        • +
                                                          + +
                                                          +
                                                          salt & pepper
                                                          +
                                                        +
                                                        +
                                                        Cut the butter into slivers and wedge them in between each leaf of the potato. Sprinkle with shredded cheese, salt, and pepper. Add other toppings as desired (e.g., bacon, chives, etc.). Continue cook until nicely browned (about 20 minutes). +
                                                        +
                                                        +
                                                        + +
                                                        + POMPIER850,  + https://www.allrecipes.com/recipe/79518/hasselback-potatoes/ +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Hummus

                                                        + +
                                                        +prep 10 minutes
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 6 +
                                                        + +
                                                        Fresh hummus is pretty amazing stuff, but you'll definitely need a powerful blender or food processor to manage as it gets very thick by the end. This recipe deliberately keeps it very simple, but hummus is a great platform to experiment with adding various other flavors (e.g., red pepper flakes, dill, etc.). +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 5 cloves +
                                                          +
                                                          garlic
                                                          +
                                                        • +
                                                          + 30 oz +
                                                          +
                                                          garbanzo beans (pre-cooked, canned)
                                                          +
                                                        • +
                                                          + 1 cups +
                                                          +
                                                          olive oil, extra-virgin
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          tahini
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          lemon juice
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        +
                                                        +
                                                        Using a food processor or a powerful blender, add one ingredient at a time, blending to a purée after each. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ¼ cups +
                                                          +
                                                          olive oil, extra-virgin
                                                          +
                                                        +
                                                        +
                                                        Transfer to a serving bowl, and drizzle the remaining olive oil over the top. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Pommes Purée

                                                        + +
                                                        +prep 25 min, cook 20 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 6 +
                                                        + +
                                                        These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 lb +
                                                          +
                                                          yukon potatoes
                                                          +
                                                        +
                                                        +
                                                        Peel and chop the potatoes into 1” cubes. Rise and set aside to drain. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1⅓ cups +
                                                          +
                                                          whole milk (+ a little extra)
                                                          +
                                                        • +
                                                          + 20 tbsp +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          salt
                                                          +
                                                        +
                                                        +
                                                        Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature. +
                                                        +
                                                        +
                                                        + +
                                                        + Joël Robuchon,  + http://www.foodandwine.com/recipes/pommes-puree +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Roasted Sweet Potatoes

                                                        + +
                                                        +prep 10 minutes, cook 45 minutes
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 1 +
                                                        + +
                                                        So often, they only way you encounter sweet potatoes is puréed with ton of sugar (maple syrup, marshmallow, etc.). This is a delicious alternative which, while still sweet, allows the natural flavor of the sweet potatoes to shine. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        +
                                                        +
                                                        Pre-heat the oven to 350°F. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          honey
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          rosemary, fresh (minced)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt, course
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Mix the olive oil, honey, rosemary, salt, and black pepper in a small mixing bowl. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 +
                                                          +
                                                          sweet potatoes / yams (peeled, chopped)
                                                          +
                                                        +
                                                        +
                                                        Add the sweet potatoes to the mixing bowl, and mix until coated with the sauce. Lay out in a single layer on a cooking sheet lined with foil. Cook in the oven until tender (about 45 minutes). +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Sauteed Mushrooms

                                                        + +
                                                        +prep 10 min, cook 15 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        These are the best sauteed mushrooms I've ever had. Slighly salty, and very savory, they serve very well as a topping for steak, baked potatoes and whatever else needs a strong flavor. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + 1 lb +
                                                          +
                                                          button mushrooms (sliced)
                                                          +
                                                        +
                                                        +
                                                        Heat the olive oil and butter in a large saucepan over medium heat until it foams. Add the mushrooms and cook until reduced somewhat in size and slightly yellowed (about 5 minutes). +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 clove +
                                                          +
                                                          garlic
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          tamair (or soy sauce)
                                                          +
                                                        • +
                                                          + 1/4 tsp +
                                                          +
                                                          garlic salt
                                                          +
                                                        • +
                                                          + None +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about 5-10 minutes). +
                                                        +
                                                        +
                                                        + +
                                                        + IrishMountainGirl,  + http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Roasted Sweet Potatoes

                                                        + +
                                                        +prep 10 minutes, cook 45 minutes
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 1 +
                                                        + +
                                                        So often, they only way you encounter sweet potatoes is puréed with ton of sugar (maple syrup, marshmallow, etc.). This is a delicious alternative which, while still sweet, allows the natural flavor of the sweet potatoes to shine. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        +
                                                        +
                                                        Pre-heat the oven to 350°F. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          honey
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          rosemary, fresh (minced)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt, course
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Mix the olive oil, honey, rosemary, salt, and black pepper in a small mixing bowl. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 +
                                                          +
                                                          sweet potatoes / yams (peeled, chopped)
                                                          +
                                                        +
                                                        +
                                                        Add the sweet potatoes to the mixing bowl, and mix until coated with the sauce. Lay out in a single layer on a cooking sheet lined with foil. Cook in the oven until tender (about 45 minutes). +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Tzatziki

                                                        + +
                                                        +prep 10 min, cook 20 min
                                                        + +
                                                        +
                                                        +
                                                        +
                                                        × 3 +
                                                        + +
                                                        Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          cucumber
                                                          +
                                                        +
                                                        +
                                                        Peel the cucumber and remove all the seeds. Dice into ¼” cubes. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          greek yogurt
                                                          +
                                                        • +
                                                          + 2 cloves +
                                                          +
                                                          garlic (minced)
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          dill (chopped)
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          lemon juice
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          lemon zest
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1/2 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + +

                                                        Sloppy Joe Sandwiches

                                                        3 lbsground beef
                                                        2onions (diced)
                                                        3 cupketchup
                                                        3 tbspbrown sugar
                                                        3 tspworcestershice sauce
                                                        3 tspmustard
                                                        3 tspwhite vinegar
                                                        3 tspchili powder
                                                        ¾ tspgarlic powder
                                                        ¾ tsponion powder
                                                        ¾ tspsalt
                                                        1Add the olive oil and onion to a large skill and cook until the onions are soft and translucent.4 min
                                                        2Add the ground beef and cook, stirring constantly, until brown and finely crumbled.10 min
                                                        3Drain and discard as much grease as possible.2 min
                                                        4Stir in the remaining ingredients and bring to a boil.5 min
                                                        4Cover with a pot lid and simmer.45 min
                                                        5(optional) Server on a soft bun, or just in bowls.3 min
                                                        \ No newline at end of file diff --git a/docs/caldo-verde/large.png b/docs/soups/caldo-verde/image.png similarity index 100% rename from docs/caldo-verde/large.png rename to docs/soups/caldo-verde/image.png diff --git a/docs/soups/caldo-verde/index.html b/docs/soups/caldo-verde/index.html new file mode 100644 index 0000000..ed3a2af --- /dev/null +++ b/docs/soups/caldo-verde/index.html @@ -0,0 +1,136 @@ + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Caldo Verde

                                                        + +
                                                        +prep 15 min, cook 45 min
                                                        + +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        • +
                                                          + 1+1/2 lb +
                                                          +
                                                          chorizo sausage
                                                          +
                                                        +
                                                        +
                                                        Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl." +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 +
                                                          +
                                                          onions (yellow, chopped)
                                                          +
                                                        • +
                                                          + 8 clovese +
                                                          +
                                                          garlic
                                                          +
                                                        • +
                                                          + 1/2 tsp +
                                                          +
                                                          red pepper flakes
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 8 cups +
                                                          +
                                                          water
                                                          +
                                                        • +
                                                          + 8 cups +
                                                          +
                                                          chicken broth
                                                          +
                                                        • +
                                                          + 4 lbs +
                                                          +
                                                          potatoes (cubed)
                                                          +
                                                        +
                                                        +
                                                        In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        +
                                                        +
                                                        Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside. +
                                                        +
                                                        +
                                                        +

                                                        5

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1/3 cup +
                                                          +
                                                          olive oil
                                                          +
                                                        • +
                                                          + 4 tsp +
                                                          +
                                                          white wine vinegar
                                                          +
                                                        +
                                                        +
                                                        Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
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                                                        +
                                                        + +
                                                        +

                                                        Carrot Ginger Soup

                                                        + +
                                                        +prep 30 min
                                                        + +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        The sweetness of the carrots and the spicy zing of the ginger make this soup a hearty base for adding some basic protein (e.g., chicken or shrimp) or just to eat on its own. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion, yellow (diced)
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        +
                                                        +
                                                        Sautée the onion in olive oil until translucent in a dutch oven. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 10 +
                                                          +
                                                          carrots, large (chopped)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          leek, white portion (chopped)
                                                          +
                                                        +
                                                        +
                                                        Add the leeks and carrots, and continue to cook, stirring occasionally, until the carrots are soft (about 10 minutes). +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          ginger (peeled, diced)
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          water
                                                          +
                                                        +
                                                        +
                                                        While the carrots are cooking, use a small food processor to puree the ginger and water into a paste. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 cups +
                                                          +
                                                          chicken broth
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Combine the broth, salt, pepper, and ginger with the vegetables. Bring to a boil, and then turn off the heat. +
                                                        +
                                                        +
                                                        +

                                                        5

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          chives (chopped)
                                                          +
                                                        +
                                                        +
                                                        Purée the soup in batches in a large blender. Return to the dutch oven when finished, and bring back to temperature. Serve with a sprinkling of chopped chives on top. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Chili

                                                        + +
                                                        +prep 30 min, cook 3–4 hours
                                                        + +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 slice +
                                                          +
                                                          bacon
                                                          +
                                                        +
                                                        +
                                                        Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min) +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 lb +
                                                          +
                                                          ground beef
                                                          +
                                                        • +
                                                          + 1 lb +
                                                          +
                                                          italian sausage
                                                          +
                                                        +
                                                        +
                                                        Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min) +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 (15 oz) can +
                                                          +
                                                          chili beans (drained)
                                                          +
                                                        • +
                                                          + 1 (15 oz) can +
                                                          +
                                                          kidney beans (drained)
                                                          +
                                                        • +
                                                          + 2 (28 oz) can +
                                                          +
                                                          diced tomatoes
                                                          +
                                                        • +
                                                          + 1 (6 oz) can +
                                                          +
                                                          tomato paste
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          yellow onion (diced)
                                                          +
                                                        • +
                                                          + 3 stalks +
                                                          +
                                                          celery (diced)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          green pepper (diced)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          red pepper (diced)
                                                          +
                                                        • +
                                                          + 4 cups +
                                                          +
                                                          beef stock
                                                          +
                                                        • +
                                                          + 1/4 cup +
                                                          +
                                                          chili powder
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          Worcestershire sauce
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          garlic (minced)
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          dried oregano
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          ground cumin
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          Tabasco sauce
                                                          +
                                                        • +
                                                          + 1½ tsp +
                                                          +
                                                          cayenne pepper
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          dried basil
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          paprika
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          white sugar
                                                          +
                                                        +
                                                        +
                                                        Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 8 oz +
                                                          +
                                                          cheddar cheese
                                                          +
                                                        • +
                                                          + ~ +
                                                          +
                                                          corn tortilla chips
                                                          +
                                                        +
                                                        +
                                                        Adjust seasonings to taste, and serve with shredded cheese and chips. +
                                                        +
                                                        +
                                                        + +
                                                        + MIGHTYPURDUE22,  + http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/ +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Clam Chowder

                                                        + +
                                                        +prep 15 min, cook 25 min
                                                        + +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        Clam chowder the is the quinessential comfort food of New England: rich, creamy, and with enough flavor and texture to add real substence. This recipe makes perfect re-creation of the very best I remember from back home. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 20 oz +
                                                          +
                                                          minced clams
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          onion, yellow (chopped)
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          celery (chopped)
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          potato (diced)
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          carrots (diced)
                                                          +
                                                        +
                                                        +
                                                        Drain the liquid from the clams into a dutch oven and add the carrots, onions, celery, and potatoes. Add enough water to cover, and then cook over medium-high heat until tender. Set the clams aside for later. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 6 oz +
                                                          +
                                                          butter
                                                          +
                                                        • +
                                                          + 6 oz +
                                                          +
                                                          gluten-free flour blend
                                                          +
                                                        • +
                                                          + 1 qt +
                                                          +
                                                          half-n-half
                                                          +
                                                        +
                                                        +
                                                        Melt the butter in a large saucepan, and whisk in the flour until smooth. Whisk in the cream until smooth as well. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        +
                                                        +
                                                        Add the flour mixture in with the vegetables, and heat to a simmer, but do not allow to boil. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          red wine vinegar
                                                          +
                                                        • +
                                                          + 1½ tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add the clams and other remaining ingredients to the dutch oven. Bring up to temperature and serve. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Cream of Spinach Soup

                                                        + +
                                                        +prep 15 min, cook 25 min
                                                        + +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1½ cups +
                                                          +
                                                          water
                                                          +
                                                        • +
                                                          + 3 tsp +
                                                          +
                                                          chicken stock
                                                          +
                                                        • +
                                                          + 10 oz +
                                                          +
                                                          spinach
                                                          +
                                                        +
                                                        +
                                                        Add the spinach, water, and chicken stock to a dutch oven and cook until the spinach is soft. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          butter (unsalted)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion, yellow (diced)
                                                          +
                                                        • +
                                                          + 3 cloves +
                                                          +
                                                          garlic
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          gluten-free flour blend
                                                          +
                                                        • +
                                                          + 2 cups +
                                                          +
                                                          whole milk
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          heavy cream
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          parmesan cheese (shredded)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Set the spinach aside in a bowl. Sautée the onion in the butter until golden and translucent. Add the garlic and continue to sautée until browned. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          gluten-free flour blend
                                                          +
                                                        +
                                                        +
                                                        Slowly add in the flour while stirring constantly. Continue to cook until it turns a golden brown. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 cups +
                                                          +
                                                          whole milk
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          heavy cream
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          parmesan cheese (shredded)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Whisk in the milk and cream, breaking up any lumps until the entire mixture is smooth and slightly thickened. +
                                                        +
                                                        +
                                                        +

                                                        5

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ¼ cup +
                                                          +
                                                          parmesan cheese (shredded)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add back the reserved spinach along with the parmesan cheese, salt, and pepper. Bring back to temperature, and then purée in a blender, working in batches as necessary. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Creamy Ginger Pumpkin Soup

                                                        + +
                                                        +prep 10 min, cook 30 min
                                                        + +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the jar. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion (yellow)
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          butter
                                                          +
                                                        +
                                                        +
                                                        Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 14 oz +
                                                          +
                                                          pumpkin purée
                                                          +
                                                        • +
                                                          + 2 cup +
                                                          +
                                                          chicken broth
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          ginger (fresh, minced)
                                                          +
                                                        +
                                                        +
                                                        Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully soft (about 20 min). +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          garam masala
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          tumeric
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          half-n-half
                                                          +
                                                        • +
                                                          + ½ tsp +
                                                          +
                                                          salt
                                                          +
                                                        +
                                                        +
                                                        Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil. +
                                                        +
                                                        +
                                                        + +
                                                        + Deantini,  + https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687 +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Curry Butternut Squash & Apple Soup

                                                        + +
                                                        +
                                                        + +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This is a delightfully creamy soup between the squash and heavy cream, and the spices add a wonderful flavor. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil, extra-virgin
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion, yellow (diced)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          carrot
                                                          +
                                                        +
                                                        +
                                                        Heat oil in a dutch oven. Add the onions and carrots and cook until the latter are soft. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 cups +
                                                          +
                                                          chicken broth
                                                          +
                                                        • +
                                                          + 4 cups +
                                                          +
                                                          butternut squash (chopped)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          apple (cored, peeled, diced)
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          cinnamon
                                                          +
                                                        • +
                                                          + 1½ tsp +
                                                          +
                                                          yellow curry powder
                                                          +
                                                        • +
                                                          + ½ tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + ½ tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add the chicken broth, squash, apple, and spices. Bring to a boil, and then reduce to a simmer until the squash is tender (about 30 min). +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + ½ cup +
                                                          +
                                                          heavy cream
                                                          +
                                                        +
                                                        +
                                                        Purée the soup (in batches, if necessary), and return to the dutch oven. Add the cream, and reheat gently until just barely simmering. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        French Onion Soup

                                                        + +
                                                        +prep 15 min, cook 80 min
                                                        + +
                                                        +
                                                        × 6 +
                                                        + +
                                                        This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and melts easily. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 oz +
                                                          +
                                                          butter (unsalted)
                                                          +
                                                        • +
                                                          + 4 +
                                                          +
                                                          onions (large, yellow)
                                                          +
                                                        • +
                                                          + +
                                                          +
                                                          salt & pepper
                                                          +
                                                        +
                                                        +
                                                        Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft but not falling apart (about 50 min). +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          loaf french bread (½lb), cut in ½" slices
                                                          +
                                                        • +
                                                          + 1 oz +
                                                          +
                                                          butter
                                                          +
                                                        +
                                                        +
                                                        While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp turning once to get both sides (15–20 min). +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          sugar (white)
                                                          +
                                                        +
                                                        +
                                                        Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min). +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 8 cups +
                                                          +
                                                          beef broth
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          bay leaf
                                                          +
                                                        +
                                                        +
                                                        Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard the bay leaf. Add salt and pepper to taste. +
                                                        +
                                                        +
                                                        +

                                                        5

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 cups +
                                                          +
                                                          Gruyére cheese (shredded)
                                                          +
                                                        +
                                                        +
                                                        When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 min). +
                                                        +
                                                        +
                                                        + +
                                                        + Fine Cooking,  + http://www.finecooking.com/recipe/classic-french-onion-soup +
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Hungarian Mushroom Beef Soup

                                                        + +
                                                        +prep 25 min, cook 60 min
                                                        + +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a supplement to another dish. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        • +
                                                          + 1 lb +
                                                          +
                                                          stew beef
                                                          +
                                                        +
                                                        +
                                                        Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          butter, unsalted
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion, yellow (diced)
                                                          +
                                                        +
                                                        +
                                                        Add butter to the soup pot and sautée the onions until soft and just starting to brown. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 cups +
                                                          +
                                                          beef broth
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          dry sherry
                                                          +
                                                        • +
                                                          + 1 tbsp +
                                                          +
                                                          tamari
                                                          +
                                                        • +
                                                          + 1 lb +
                                                          +
                                                          mushrooms, crimini
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          dill, fresh (minced)
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          paprika, hungarian
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 1 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        • +
                                                          + ¼ tsp +
                                                          +
                                                          cayenne pepper
                                                          +
                                                        +
                                                        +
                                                        Add the broth, sherry, tamari, mushrooms and spices to the onions along with the browned meat. Bring to a boil and then reduce to a simmer for 1 hour. +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          gluten-free flour blend
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          butter, unsalted
                                                          +
                                                        +
                                                        +
                                                        When the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and heat on medium until it foams. Gradually add the flour while whisking continously, taking care to mix it in completely. +
                                                        +
                                                        +
                                                        +

                                                        5

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          milk, whole
                                                          +
                                                        +
                                                        +
                                                        Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any lumps. Continue to whisk until the roux thickens and then add it to the soup pot. +
                                                        +
                                                        +
                                                        +

                                                        6

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          lemon juice
                                                          +
                                                        • +
                                                          + 1 cup +
                                                          +
                                                          sour cream
                                                          +
                                                        +
                                                        +
                                                        Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and adjust the spices to taste (adding more paprika to the desired level of heat). +
                                                        +
                                                        +
                                                        + +
                                                        + David Miner
                                                        + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Spicy Lamb Soup

                                                        + +
                                                        +prep 20 min, cook 90 min
                                                        + +
                                                        +
                                                        +
                                                        × 4 +
                                                        + +
                                                        This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal. +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 lb +
                                                          +
                                                          lamb (in bite-sized pieces)
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          olive oil
                                                          +
                                                        +
                                                        +
                                                        Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion
                                                          +
                                                        • +
                                                          + 3 cloves +
                                                          +
                                                          garlic
                                                          +
                                                        +
                                                        +
                                                        Add the onion and garlic and cook until just starting to brown. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 5 cups +
                                                          +
                                                          water
                                                          +
                                                        • +
                                                          + 14 oz +
                                                          +
                                                          tomatoes (diced)
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          harissa
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          bay leaf
                                                          +
                                                        • +
                                                          + 1/2 tsp +
                                                          +
                                                          thyme
                                                          +
                                                        • +
                                                          + 1/2 tsp +
                                                          +
                                                          oregano
                                                          +
                                                        • +
                                                          + 1/8 tsp +
                                                          +
                                                          cinnamon
                                                          +
                                                        • +
                                                          + 1/4 tsp +
                                                          +
                                                          cumin
                                                          +
                                                        • +
                                                          + 1/4 tsp +
                                                          +
                                                          tumeric
                                                          +
                                                        +
                                                        +
                                                        Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour) +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 14 oz +
                                                          +
                                                          garbanzo beans (cooked)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          carrot (diced)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          potato (diced)
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          zucchini (diced)
                                                          +
                                                        • +
                                                          + 3½ oz +
                                                          +
                                                          peas (frozen)
                                                          +
                                                        +
                                                        +
                                                        Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total) +
                                                        +
                                                        +
                                                        +

                                                        5

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 leaves +
                                                          +
                                                          mint
                                                          +
                                                        +
                                                        +
                                                        Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        Winter Lentil Soup

                                                        + +
                                                        +prep 20 min, cook 60 min
                                                        + +
                                                        +
                                                        +
                                                        × 8 +
                                                        + +
                                                        +
                                                        +
                                                        + +
                                                        +
                                                        +

                                                        1

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 4 tbsp +
                                                          +
                                                          butter, unsalted
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          onion, yellow
                                                          +
                                                        +
                                                        +
                                                        Heat the oil in a dutch oven and sautée the onion until golden and translucent. +
                                                        +
                                                        +
                                                        +

                                                        2

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 10 cups +
                                                          +
                                                          water
                                                          +
                                                        • +
                                                          + 5 cups +
                                                          +
                                                          chicken broth
                                                          +
                                                        • +
                                                          + 3 cups +
                                                          +
                                                          lentils, brown
                                                          +
                                                        • +
                                                          + 1 +
                                                          +
                                                          butternut squash (peeled, cubed)
                                                          +
                                                        • +
                                                          + 1 bunch +
                                                          +
                                                          swiss chard (chopped)
                                                          +
                                                        • +
                                                          + 3 stalks +
                                                          +
                                                          celery (diced)
                                                          +
                                                        +
                                                        +
                                                        Add the water, broth, vegetables, and lentils. Bring to a boil, and reduce to a simmer. +
                                                        +
                                                        +
                                                        +

                                                        3

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 3 tbsp +
                                                          +
                                                          curry powder
                                                          +
                                                        • +
                                                          + 2 tbsp +
                                                          +
                                                          honey
                                                          +
                                                        • +
                                                          + 2 +
                                                          +
                                                          bay leaves
                                                          +
                                                        • +
                                                          + 1 sprig +
                                                          +
                                                          thyme, fresh
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          salt
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          black pepper
                                                          +
                                                        +
                                                        +
                                                        Add the next set of ingredients and simmer until the squash is soft (about an hour). +
                                                        +
                                                        +
                                                        +

                                                        4

                                                        +
                                                        +
                                                          +
                                                        • +
                                                          + 8 tsp +
                                                          +
                                                          coconut oil
                                                          +
                                                        • +
                                                          + 2 tsp +
                                                          +
                                                          red pepper flakes
                                                          +
                                                        +
                                                        +
                                                        Add coconut oil and red pepper flakes immediately before serving. +
                                                        +
                                                        +
                                                        + + +
                                                        + « Back +
                                                        + +

                                                        Southern Buttermilk Biscuits

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

                                                        For making gluten free:

                                                        omitall-purpose flour
                                                        4½ cupsgluten-free flour
                                                        1 tbsppsyllium husk
                                                        1Preheat the oven to convection bake at 450°F.10 min
                                                        2Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.2 min
                                                        3Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs. Refrigerate for 20 min if the butter gets soft during this process.2 min
                                                        (20 min)
                                                        4Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).2 min
                                                        5Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.3 min
                                                        6Roll or pat out into a 14×10" rectangle.1 min
                                                        7With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface farthest from you.1 min
                                                        8Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.1 min
                                                        9Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.2 min
                                                        10Pat the dough out into a 1" thick rectangle.1 min
                                                        11Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.1 min
                                                        12Place in the oven and bake until the tops are golden brown and firm.8-12 min
                                                        \ No newline at end of file diff --git a/docs/spicy-lamb-soup/index.html b/docs/spicy-lamb-soup/index.html deleted file mode 100644 index c990663..0000000 --- a/docs/spicy-lamb-soup/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                                        Spicy Lamb Soup

                                                        prep 20 min, cook 90 min
                                                        × 4
                                                        This thick and hearty soup can easily be adjusted from a mild tingle to a definite zing by around with the amount of harissa. Any way you make it, it's a solid, filling meal.

                                                        1

                                                        • 1 lb
                                                          lamb (in bite-sized pieces)
                                                        • 2 tbsp
                                                          olive oil
                                                        Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.

                                                        2

                                                        • 1
                                                          onion
                                                        • 3 cloves
                                                          garlic
                                                        Add the onion and garlic and cook until just starting to brown.

                                                        3

                                                        • 5 cups
                                                          water
                                                        • 14 oz
                                                          tomatoes (diced)
                                                        • 2 tbsp
                                                          harissa
                                                        • 1
                                                          bay leaf
                                                        • ½ tsp
                                                          thyme
                                                        • ½ tsp
                                                          oregano
                                                        • ⅛ tsp
                                                          cinnamon
                                                        • ¼ tsp
                                                          cumin
                                                        • ¼ tsp
                                                          tumeric
                                                        Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)

                                                        4

                                                        • 14 oz
                                                          garbanzo beans (cooked)
                                                        • 1
                                                          carrot (diced)
                                                        • 1
                                                          potato (diced)
                                                        • 1
                                                          zucchini (diced)
                                                        • 3½ oz
                                                          peas (frozen)
                                                        Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)

                                                        5

                                                        • 4 leaves
                                                          mint
                                                        Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
                                                        « Back
                                                        \ No newline at end of file diff --git a/docs/stuffed-green-peppers/index.html b/docs/stuffed-green-peppers/index.html deleted file mode 100644 index d06c0d7..0000000 --- a/docs/stuffed-green-peppers/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                                        Stuffed Green Peppers

                                                        prep 30 min, cook 30 min
                                                        × 6
                                                        The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.

                                                        1

                                                        • 6
                                                          green bell peppers
                                                        • ~
                                                          salt
                                                        Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).

                                                        2

                                                        • 1 lb
                                                          lean ground beef
                                                        • ⅓ cup
                                                          onion (diced)
                                                        • 1 can (14oz)
                                                          tomatoes (diced)
                                                        • ½ cup
                                                          rice (uncooked)
                                                        • ½ cup
                                                          water
                                                        • 1 tsp
                                                          Worcestershire sauce
                                                        In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).

                                                        3

                                                        • 1 cup
                                                          chedder cheese (shredded)
                                                        • 2 cans (12 oz)
                                                          tomato soup
                                                        Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
                                                        Suzanne M. Munson, http://allrecipes.com/recipe/17991/stuffed-green-peppers-i
                                                        « Back
                                                        \ No newline at end of file diff --git a/docs/style.css b/docs/style.css index a98c320..4f17688 100644 --- a/docs/style.css +++ b/docs/style.css @@ -2,6 +2,7 @@ font-family: sans-serif; font-size: 24pt; font-weight: bold; } + .cookbook section .list { display: flex; justify-content: flex-start; diff --git a/docs/style2.css b/docs/style2.css index ce36ff6..e533c5a 100644 --- a/docs/style2.css +++ b/docs/style2.css @@ -10,6 +10,7 @@ border-radius: 0.25in; display: flex; flex: 0 0 2.5in; + min-height: 2.5in; text-align: center; } .recipe .header .about { flex: 1 1 100%; @@ -172,9 +173,11 @@ width: 90%; } .recipe .instructions .step .detail { border: 0; } } + @media print { .navigation { display: none; } } + @media screen { .recipe { margin-top: 0.25in; } } diff --git a/docs/swedish-meatballs/index.html b/docs/swedish-meatballs/index.html deleted file mode 100644 index 41bb352..0000000 --- a/docs/swedish-meatballs/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                                        Swedish Meatballs

                                                        prep 60 min
                                                        × 8
                                                        This receipe makes the softest, most succulent meatballs you'll ever try.

                                                        1

                                                        • 1 tbsp
                                                          butter (unsalted)
                                                        • 1 tbsp
                                                          onion (minced)
                                                        Melt the butter in a skillet and cook the onions until lightly browned.

                                                        2

                                                        • ⅓ cup
                                                          breadcrumbs
                                                        • ½ cup
                                                          water
                                                        • ½ cup
                                                          half-n-half
                                                        • ¾ lb
                                                          ground beef
                                                        • ¼ lb
                                                          ground pork
                                                        • 2 tsp
                                                          salt
                                                        • ⅓ tsp
                                                          sugar (white)
                                                        • ¼ tsp
                                                          white pepper (ground)
                                                        In a large bowl, whisk the breadcrumbs, water, and half-n-half together and let sit for a few minutes. Then mix in the remaining ingredients and knead until it forms a smooth paste.

                                                        3

                                                        • 3 tbsp
                                                          butter (unsalted)
                                                        Melt more butter into the skillet. Using a small spoon, form meatballs and drop them into the melted butter. Cover and allow to cook on medium heat until an even color all the way through (about 10 minutes). Work in batches, setting aside the cooked meatballs in a warm oven to stay hot.
                                                        Linda T., https://www.allrecipes.com/recipe/222371/swedish-meatballs-from-a-swede
                                                        « Back
                                                        \ No newline at end of file diff --git a/docs/sweet-potatoes-with-honey-and-rosemary/index.html b/docs/sweet-potatoes-with-honey-and-rosemary/index.html deleted file mode 100644 index d70cce9..0000000 --- a/docs/sweet-potatoes-with-honey-and-rosemary/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                                        Sweet Potatoes with Honey and Rosemary

                                                        2 tbspolive oil
                                                        ¼ cuphoney
                                                        2 tbsprosemary (fresh, chopped)
                                                        1 tspkosher salt
                                                        1 tspblack pepper
                                                        3sweet potatoes (large)
                                                        1Preheat the oven to 350°F and line a cooking sheet with foil.1 min
                                                        2Wash, peel, and cut the sweet potatoes into bite-sized pieces.10 min
                                                        3Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl.1 min
                                                        4Stir in the sweet potatoes and mix until covered in oil and herbs.1 min
                                                        5Transfer the sweet potatoes to the cooking sheet in a single layer.3 min
                                                        6Cook sweet potatoes in the oven until tender.45 min
                                                        \ No newline at end of file diff --git a/docs/tzatziki/index.html b/docs/tzatziki/index.html deleted file mode 100644 index 4c16211..0000000 --- a/docs/tzatziki/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                                        Tzatziki

                                                        prep 10 min, cook 20 min
                                                        × 3
                                                        Tzatziki has a creamy tartness with just a tiny bit of crunch from the cucumber. It makes a great accompaniment to spicy strong dishes to help cool things off. We always serve this with Kofta

                                                        1

                                                        • 1
                                                          cucumber
                                                        Peel the cucumber and remove all the seeds. Dice into ¼” cubes.

                                                        2

                                                        • 1 cup
                                                          greek yogurt
                                                        • 2 cloves
                                                          garlic (minced)
                                                        • 2 tbsp
                                                          dill (chopped)
                                                        • 1 tbsp
                                                          lemon juice
                                                        • 1 tsp
                                                          lemon zest
                                                        • 1 tsp
                                                          salt
                                                        • ½ tsp
                                                          black pepper
                                                        Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill.
                                                        « Back
                                                        \ No newline at end of file diff --git a/docs/winter-lentil-soup/index.html b/docs/winter-lentil-soup/index.html deleted file mode 100644 index 5f7f227..0000000 --- a/docs/winter-lentil-soup/index.html +++ /dev/null @@ -1 +0,0 @@ -

                                                        Winter Lentil Soup

                                                        10 cupswater
                                                        5 cupschicken stock
                                                        4 tbspbutter
                                                        3celery stalks (diced)
                                                        3 cupsfrench lentils
                                                        1onion (yellow)
                                                        1 bunchswiss chard (chopped)
                                                        1butternut squash (cubed)
                                                        3 tbspcurry powder
                                                        2 tbsphoney
                                                        2bay leaves
                                                        1 sprigfresh thyme
                                                        salt & pepper
                                                        1Pour the water and chicken stock in to a large stock pot on medium heat.15 min
                                                        2Add vegetables and lentils to the stock pot and bring to a boil.15 min
                                                        3Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover.3 hours
                                                        4Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving.2 min
                                                        \ No newline at end of file diff --git a/requirements.txt b/requirements.txt new file mode 100644 index 0000000..fdf0237 --- /dev/null +++ b/requirements.txt @@ -0,0 +1,8 @@ +Flask~=1.1 +jedi +jinja2~=2.10 +libsass +python-dotenv~=0.0 +pyyaml +simplejson~=3.17 +watchdog~=0.9 diff --git a/src/appetizers/buffalo-wings/data.yml b/src/appetizers/buffalo-wings/data.yml new file mode 100644 index 0000000..4315340 --- /dev/null +++ b/src/appetizers/buffalo-wings/data.yml @@ -0,0 +1,33 @@ +title: "Buffalo Wings" +timings: + prep: "15 min" + cook: "2 hours" +icons: [] +servings: 4 +description: > + These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but + baked instead of deep-fried. +steps: + - ingredients: + - { amount: 20, item: "chicken wings" } + - { amount: 3/4, unit: "cup", item: "flour" } + - { amount: 1/2, unit: "tsp", item: "cayenne pepper" } + - { amount: 1/2, unit: "tsp", item: "garlic powder" } + - { amount: 1/2, unit: "tsp", item: "salt" } + directions: > + Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease + lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken. Lay + out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set. + - ingredients: + - { amount: 1/2, unit: "cup", item: "Frank's RedHot Buffalo Sauce" } + - { amount: 1/2, unit: "cup", item: "butter" } + directions: > + Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one + at a time, and return to the baking sheet. Reserve the remaining sauce. + - ingredients: [] + directions: > + Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be + placed in a small bowl to serve with the wings along with some ranch dressing. +credit: + name: "Leesah" + url: "https://www.allrecipes.com/recipe/166638/baked-buffalo-wings" diff --git a/src/buffalo-wings/large.png b/src/appetizers/buffalo-wings/image.png similarity index 100% rename from src/buffalo-wings/large.png rename to src/appetizers/buffalo-wings/image.png diff --git a/src/appetizers/chicken-pastries/data.yml b/src/appetizers/chicken-pastries/data.yml new file mode 100644 index 0000000..7be86d2 --- /dev/null +++ b/src/appetizers/chicken-pastries/data.yml @@ -0,0 +1,33 @@ +title: "Chicken Pastries" +timings: + prep: "15 min" + cook: "30 min" +icons: [] +servings: 4 +description: "" +steps: + - ingredients: + - { amount: 4, item: "chicken breasts" } + - { amount: 4, unit: "tbsp", item: "butter" } + - { item: "salt & pepper" } + directions: > + Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of butter. Season + with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook until the chicken breasts have + reached 160°F in the centers (about 20 min)." + - ingredients: [] + directions: > + Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds. + - ingredients: + - { amount: 5, unit: "oz", item: "Boursin Garlic & Herb cheese" } + - { amount: 16, unit: "", item: "crescent roll dough wedges" } + directions: > + Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and stretch it + slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the center, and then about ¾oz + of chicken. This should form a small lump in the center of the dough. Then fold up the corners over the center, + and pinch any remaining openings closed. Place each pastry on the cookie sheet. + - ingredients: [] + directions: > + Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden brown (anywhere from + 8–12 minutes, depending upon your oven). +credit: + name: "Lynne Miner" diff --git a/src/chicken-pastries/large.png b/src/appetizers/chicken-pastries/image.png similarity index 100% rename from src/chicken-pastries/large.png rename to src/appetizers/chicken-pastries/image.png diff --git a/src/appetizers/deviled-eggs/data.yml b/src/appetizers/deviled-eggs/data.yml new file mode 100644 index 0000000..35fb0e2 --- /dev/null +++ b/src/appetizers/deviled-eggs/data.yml @@ -0,0 +1,29 @@ +title: Deviled Eggs +timings: + prep: 30 minutes +icons: [gluten-free, low-carb] +servings: 6 +description: > + Deviled eggs are one of my favorite appetizers, and very easy to make. If you like to hurry the process along, buy + hard-boiled eggs from the grocery store so you can skip straight to the last step. +steps: + - ingredients: + - { amount: 12, item: "eggs" } + directions: > + Place the eggs in a medium-sized pot, cover with 1" of water, and bring to a boil over high heat. As soon as it + gets to a rolling boil, turn off the heat and allow the pot to rest. While it is resting, fill a + large bowl with ice and water (1 ice cube per egg). After the eggs have rested for 10 minutes, transfer them to + the ice water. + - ingredients: + - { amount: 0.75, unit: tsp, item: "mustard, yellow" } + - { amount: 3, unit: tbsp, item: "mayonnaise" } + - { amount: 1.5, unit: tsp, item: "vinegar, white" } + - { amount: 0.25, unit: tsp, item: "Worcestershire sauce" } + - { amount: 0.25, unit: tsp, item: "salt" } + - { amount: 0.25, unit: tsp, item: "white pepper" } + - { amount: 1, unit: tsp, item: "paprika" } + directions: > + Peel the eggs, and very carefully slice in half with a sharp knife. Gently pop out the yolks into mixing bowl, and + set the whites aside on a platter. Add the the remaining ingredients and whisk until creamy and smooth. Transfer + the mixture into a pastry bag (or a ziploc bag with a corner cut off). Gently squeeze the bag and pipe the + mixture into the remaining egg halves. 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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.", - steps: [{ - ingredients: [ - { amount: 1.25, unit: "cup", item: "water (~ 115°F)" }, - { amount: 1.25, unit: "tbsp", item: "sugar (granulated)" }, - { amount: 1.25, unit: "tsp", item: "yeast (active dry)" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 500, unit: "g", item: "flour (all purpose)" }, - { amount: 0.25, unit: "cup", item: "water (~ 115°F)" }, - { amount: 1.5, unit: "tsp", item: "salt" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 25, unit: "g", item: "flour (all purpose)" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1, unit: "tsp", item: "olive oil" }, - ], - directions: "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)." - }, { - ingredients: [], - directions: "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." - }, { - ingredients: [ - { amount: 2, unit: "", item: "egg" }, - { unit: "~", item: "coarse salt, caraway seeds, fennel seeds, poppy seeds, etc." }, - ], - directions: "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." - }, { - ingredients: [], - directions: "Bake until golden brown and the toppings just start to singe. Cool on a drying rack." - }] -}) diff --git a/src/baking/bagels/data.yml b/src/baking/bagels/data.yml new file mode 100644 index 0000000..736b849 --- /dev/null +++ b/src/baking/bagels/data.yml @@ -0,0 +1,51 @@ +title: Bagels +timings: + prep: 50 min + cook: 90 min +icons: ["vegetarian"] +servings: 8 +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. +steps: + - ingredients: + - { amount: 1.25, unit: "cup", item: "water (~ 115°F)" } + - { amount: 1.25, unit: "tbsp", item: "sugar (granulated)" } + - { amount: 1.25, unit: "tsp", item: "yeast (active dry)" } + directions: > + 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. + - ingredients: + - { amount: 500, unit: "g", item: "flour (all purpose)" } + - { amount: 0.25, unit: "cup", item: "water (~ 115°F)" } + - { amount: 1.5, unit: "tsp", item: "salt" } + directions: > + 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. + - ingredients: + - { amount: 25, unit: "g", item: "flour (all purpose)" } + directions: > + 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. + - ingredients: + - { amount: 1, unit: "tsp", item: "olive oil" } + directions: > + 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). + ingredients: [] + directions: > + 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. + - ingredients: + - { amount: 2, unit: "", item: "egg" } + - { unit: "~", item: "coarse salt, caraway seeds, fennel seeds, poppy seeds, etc." } + directions: > + 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. + - ingredients: [] + directions: > + Bake until golden brown and the toppings just start to singe. Cool on a drying rack. diff --git a/src/bagels/large.png b/src/baking/bagels/image.png similarity index 100% rename from src/bagels/large.png rename to src/baking/bagels/image.png diff --git a/src/baking/challah/data.yml b/src/baking/challah/data.yml new file mode 100644 index 0000000..d88cdac --- /dev/null +++ b/src/baking/challah/data.yml @@ -0,0 +1,51 @@ +title: Challah +timings: + prep: 35 min + cook: 3 hours +icons: ["vegetarian"] +servings: 16 +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. +steps: + - ingredients: + - { amount: 1.5, unit: "packets", item: "active dry yeast" } + - { amount: 1, unit: "tbsp", item: "sugar" } + - { amount: 1.33, unit: "cups", item: "water (115°F)" } + directions: > + 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. + - ingredients: + - { amount: 1/2, unit: "cup", item: "olive oil" } + - { amount: 5, unit: "", item: "eggs" } + - { amount: 1/2, unit: "cup", item: "sugar" } + - { amount: 1, unit: "tbsp", item: "salt" } + directions: > + 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. + - ingredients: + - { amount: 8, unit: "cups", item: "all-purpose flour" } + directions: > + 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. + - instructions: [] + directions: > + 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. + - instructions: [] + directions: > + 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. + - ingredients: + - { amount: 1, unit: "", item: "egg" } + - { amount: 1, unit: "tsp", item: "milk (whole)" } + - { amount: 1, unit: "tbsp", item: "caraway seeds" } + directions: > + 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). diff --git a/src/challah/large.png b/src/baking/challah/image.png similarity index 100% rename from src/challah/large.png rename to src/baking/challah/image.png diff --git a/src/baking/fluffy-pancakes/data.yml b/src/baking/fluffy-pancakes/data.yml new file mode 100644 index 0000000..93f2c55 --- /dev/null +++ b/src/baking/fluffy-pancakes/data.yml @@ -0,0 +1,35 @@ +title: Fluffy Pancakes +timings: + prep: 10 min + cook: 5 min +icons: ["vegetarian"] +servings: 2 +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. +steps: + - ingredients: + - { amount: 3/4, unit: "cups", item: "milk" } + - { amount: 1, unit: "tbsp", item: "white vinegar" } + directions: > + Combine the milk and vinegar in a medium bowl and set aside to sour. + - ingredients: + - { amount: 1, unit: "cup", item: "all-purpose flour" } + - { amount: 2, unit: "tbsp", item: "white sugar" } + - { amount: 1, unit: "tsp", item: "baking powder" } + - { amount: 1/2, unit: "tsp", item: "baking soda" } + - { amount: 1/2, unit: "tsp", item: "salt" } + directions: > + Combine the dry ingredients in a medium bowl and whisk together throughly. + - ingredients: + - { amount: 2, unit: "tbsp", item: "butter" } + - { amount: 1, unit: "", item: "egg" } + - ingredients: [] + directions: > + 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. + - ingredients: [] + directions: > + 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. diff --git a/src/fluffy-pancakes/large.png b/src/baking/fluffy-pancakes/image.png similarity index 100% rename from src/fluffy-pancakes/large.png rename to src/baking/fluffy-pancakes/image.png diff --git a/src/baking/gluten-free-flour/data.yml b/src/baking/gluten-free-flour/data.yml new file mode 100644 index 0000000..f2db9df --- /dev/null +++ b/src/baking/gluten-free-flour/data.yml @@ -0,0 +1,17 @@ +title: Gluten-Free Flour +timings: + prep: 5 min +icons: ["gluten-free", "vegetarian"] +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. +steps: + - ingredients: + - { amount: 24, unit: "oz", item: "white rice flour" } + - { amount: 7.5, unit: "oz", item: "brown rice flour" } + - { amount: 7, unit: "oz", item: "potato starch" } + - { amount: 3, unit: "oz", item: "tapioca starch" } + - { amount: 0.75, unit: "oz", item: "nonfat dry milk powder" } + directions: > + Mix all the ingredients and store, refrigerated, in an airtight container. diff --git a/src/gluten-free-flour/large.png b/src/baking/gluten-free-flour/image.png similarity index 100% rename from src/gluten-free-flour/large.png rename to src/baking/gluten-free-flour/image.png diff --git a/src/baking/pizza/data.yml b/src/baking/pizza/data.yml new file mode 100644 index 0000000..128e8ed --- /dev/null +++ b/src/baking/pizza/data.yml @@ -0,0 +1,43 @@ +title: Pizza +timings: + prep: 2-3 days + cook: 10 min +icons: ["overnight", "vegetarian"] +servings: 12 +description: > + This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the + quality of tomato sauce, cheese and toppings you choose... so choose wisely! +steps: + - ingredients: + - { amount: 500, unit: "g", item: "water (110°F–115°F)" } + - { amount: 3.5, unit: "g", item: "instant dry yeast" } + - { amount: 8, unit: "g", item: "sugar" } + directions: > + Add the yeast and sugar to the water without stirring and wait about 5 minutes. + - ingredients: + - { amount: 800, unit: "g", item: "bread flour (King Arthur's)" } + - { amount: 16, unit: "g", item: "salt" } + directions: > + Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture + into the water until fully mixed. + - ingredients: + - { amount: 3, unit: "tsp", item: "olive oil" } + directions: > + Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the dough into 3 equal + portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days + before use. Freeze if not used in that time. + - ingredients: [] + directions: > + Preheat a pizza stone in the oven to 550°F (this can take up to an hour). + - ingredients: [] + directions: > + Open up each portion of dough as described here, taking care not to + de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour. + - ingredients: + - { amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" } + - { amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" } + directions: > + Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper + with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the + stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 + min). Repeat for the remaining pizzas. diff --git a/src/pizza/large.png b/src/baking/pizza/image.png similarity index 100% rename from src/pizza/large.png rename to src/baking/pizza/image.png diff --git a/src/baking/rosemary-dinner-rolls/data.yml b/src/baking/rosemary-dinner-rolls/data.yml new file mode 100644 index 0000000..ae0a79f --- /dev/null +++ b/src/baking/rosemary-dinner-rolls/data.yml @@ -0,0 +1,55 @@ +title: Rosemary Dinner Rolls +timings: + prep: 25 min + cook: 2 hours +icons: ["vegetarian"] +servings: 8 +description: > + These dinner rolls are firm, but light, and ever so delicately taste of rosemary. +steps: + - ingredients: + - { amount: 1, unit: "packet", item: "active dry yeast" } + - { amount: 1/4, unit: "cup", item: "water (110°F–115°F)" } + directions: > + Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water and stir gently. Set + it aside until it is foamy (about 5 min). + - ingredients: + - { amount: 4, unit: "tbsp", item: "butter" } + - { amount: 1, unit: "cup", item: "milk (whole)" } + directions: > + Melt the butter in a saucepan, and then add the milk. + - ingredients: + - { amount: 2, unit: "cups", item: "all-purpose flour" } + - { amount: 1, unit: "tbsp", item: "honey" } + - { amount: 2, unit: "tsp", item: "rosemary (powdered)" } + - { amount: 1, unit: "tsp", item: "salt" } + directions: > + In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the + lowest setting until fully blended. + - ingredients: + - { amount: 1/2, unit: "cups", item: "all-purpose flour" } + directions: > + Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a + single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes). + - ingredients: + - { amount: 2, unit: "tbsp", item: "olive oil" } + directions: > + Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the bowl with a damp + towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes). + - ingredients: [] + directions: > + Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to + temperature. Split the dough into 16 equal portions and place them about 1\" apart on a cooking sheet. + - ingredients: + - { amount: 1, item: "egg" } + - { amount: 1, unit: "tsp", item: "milk (whole)" } + - { amount: 4, unit: "tsp", item: "caraway seeds" } + - ingredients: [] + directions: > + Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle + with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about + 30 minutes). + - ingredients: [] + directions: > + Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the + tops are golden brown (about 20 minutes). diff --git a/src/rosemary-dinner-rolls/large.png b/src/baking/rosemary-dinner-rolls/image.png similarity index 100% rename from src/rosemary-dinner-rolls/large.png rename to src/baking/rosemary-dinner-rolls/image.png diff --git a/src/baking/southern-buttermilk-biscuits/data.yml b/src/baking/southern-buttermilk-biscuits/data.yml new file mode 100644 index 0000000..cb1a298 --- /dev/null +++ b/src/baking/southern-buttermilk-biscuits/data.yml @@ -0,0 +1,49 @@ +title: Southern Buttermilk Biscuits +timings: + prep: 25min + cook: 10min +icons: [] +servings: 16 +description: > + pass +steps: + - ingredients: [] + directions: > + Pre-heat the oven to convection bake at 450°F. + - ingredients: + - { amount: 4.5, unit: "cups", item: "flour, all-purpose" } + - { amount: 2, unit: "tsp", item: "cream of tartar" } + - { amount: 2, unit: "tsp", item: "baking soda" } + - { amount: 1.5, unit: "tsp", item: "salt" } + directions: > + Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl. + - ingredients: + - { amount: 0.5, unit: "cup", item: "butter (frozen, diced)" } + directions: > + 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. + - ingredients: + - { amount: 9, unit: "tbsp", item: "butter (softened)" } + - { amount: 3, unit: "tbsp", item: "butter (melted)" } + - { amount: 2, unit: "cups", item: "buttermilk" } + directions: > + 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. + - ingredients: + - { amount: 2, unit: "cups", item: "buttermilk" } + directions: > + Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed). + - ingredients: + - { amount: 9, unit: "tbsp", item: "butter (softened)" } + - { amount: 3, unit: "tbsp", item: "butter (melted)" } + directions: > + Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough + just holds together. Roll or pat out into a 14×10" rectangle. With the short side nearest you, spread 3 tbsp of + the softened butter over the ⅔ of the surface farthest from you. 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. Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the + softened butter each time. Finally, pat the dough out into a 1" thick rectangle. 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. + - ingredients: [] + directions: > + Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes). diff --git a/src/southern-buttermilk-biscuits/large.png b/src/baking/southern-buttermilk-biscuits/image.png similarity index 100% rename from src/southern-buttermilk-biscuits/large.png rename to src/baking/southern-buttermilk-biscuits/image.png diff --git a/src/bbq-pork-ribs/data.js b/src/bbq-pork-ribs/data.js deleted file mode 100644 index fd377b8..0000000 --- a/src/bbq-pork-ribs/data.js +++ /dev/null @@ -1,37 +0,0 @@ - -module.exports = require("../helpers")({ - title: "BBQ Pork Ribs", - timings: { - prep: "20 min", - cook: "2—2½ hours", - }, - icons: ["gluten-free", "overnight"], - servings: 6, - 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.", - steps: [{ - ingredients: [ - { amount: 4, unit: "lbs", item: "pork ribs" }, - { amount: 3/4, unit: "cup", item: "light brown sugar" }, - { amount: 1, unit: "tbsp", item: "garlic powder" }, - { amount: 1, unit: "tbsp", item: "paprika" }, - { amount: 1, unit: "tsp", item: "hickory smoke salt" }, - { amount: 1, unit: "tsp", item: "red pepper flakes" }, - ], - directions: "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." - }, { - directions: "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)." - }, { - ingredients: [ - { amount: 2, unit: "cups", item: "BBQ sauce" }, - ], - directions: "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)." - }] -}) diff --git a/src/beef-bourguignon/data.js b/src/beef-bourguignon/data.js deleted file mode 100644 index 461f370..0000000 --- a/src/beef-bourguignon/data.js +++ /dev/null @@ -1,91 +0,0 @@ -module.exports = require("../helpers")({ - title: "Beef Bourguignon", - timings: { - prep: "45 min", - cook: "3-4 hours", - }, - icons: ["gluten-free", "low-carb"], - servings: 6, - description: "Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth " + - "work required!", - steps: [{ - ingredients: [ - { amount: 3, unit: "lbs", item: "stew beef" }, - { amount: 6, unit: "oz", item: "thick-cut bacon" }, - { amount: 1, unit: "tbsp", item: "olive oil" }, - ], - directions: "Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium " + - "heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the " + - "temperature until almost smoking and lightly brown the beef in small batches and set aside with the " + - "bacon." - }, { - ingredients: [ - { amount: 24, unit: "", item: "onions (small, white)" }, - ], - directions: "Partially cook the onions until soft and translucent with just a touch of singing around the " + - "edges. Set them aside in a small bowl to be used later." - }, { - ingredients: [ - { amount: 1, unit: "lb", item: "mushrooms (brown)" }, - ], - directions: "Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the " + - "meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set " + - "them aside to be used later" - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "flour" }, - { amount: 1/2, unit: "tsp", item: "salt" }, - { amount: 1/2, unit: "tsp", item: "black pepper" }, - ], - directions: "Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with " + - "the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in " + - "the middle. (about 8 min total)" - }, { - ingredients: [ - { amount: 4, unit: "sprigs", item: "parsley" }, - { amount: 1/2, unit: "leaf", item: "bay leaf" }, - { amount: 1/4, unit: "tsp", item: "thyme" }, - ], - directions: "Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese " + - "cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string." - }, { - ingredients: [ - { amount: 3, unit: "cups", item: "red wine" }, - { amount: 2 + 1/2, unit: "cups", item: "beef stock" }, - { amount: 1, unit: "tbsp", item: "tomato paste" }, - { amount: 2, unit: "cloves", item: "garlic (minced)" }, - { amount: 1/2, unit: "tsp", item: "thyme" }, - { amount: 1, unit: "", item: "bay leaf" }, - ], - directions: "In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, " + - "and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the " + - "meat is soft and crumbling, stirring occasionally. (3-4 hours)" - }, { - ingredients: [ - { amount: 1/2, unit: "cups", item: "beef stock" }, - { amount: 1, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "tbsp", item: "olive oil" }, - { amount: 1/2, unit: "tsp", item: "salt" }, - { amount: 1/2, unit: "tsp", item: "pepper" }, - ], - directions: "With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron " + - "skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions " + - "are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. " + - "Simmer until the onions are tender and the liquid has evaporated. Set the onions aside." - }, { - ingredients: [ - { amount: 1, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "tbsp", item: "olive oil" }, - ], - directions: "Clean the skillet and heat another portion of butter and olive oil over high heat. Once the " + - "butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside." - }, { - directions: "Once the meat is finished cooking, discard the herb bouquet, and strain the meat while " + - "retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then " + - "the onions on top. Cover, and set aside in the oven (turned off) to keep warm." - }, { - directions: "Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as " + - "it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently " + - "add the sauce to the serving dish. (about 20 min)" - }] -}) diff --git a/src/beef-brisket/data.js b/src/beef-brisket/data.js deleted file mode 100644 index 364b116..0000000 --- a/src/beef-brisket/data.js +++ /dev/null @@ -1,36 +0,0 @@ -module.exports = require("../helpers")({ - title: "Beef Brisket", - timings: { - prep: "10 min", - cook: "3 hours", - }, - icons: ["gluten-free"], - servings: 6, - description: "This is the classic beef brisket my Jewish grandmother would serve us every Passover.", - steps: [{ - ingredients: [ - { amount: 4, unit: "lb", item: "beef brisket" } - ], - directions: "In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly " + - "browned on all sides." - }, { - ingredients: [ - { amount: 1+1/2, unit: "cup", item: "grape jelly" }, - { amount: 1, unit: "cup", item: "water" }, - { amount: 1/2, unit: "cup", item: "ketchup" }, - { amount: 1/2, unit: "cup", item: "vinegar" }, - { amount: 2, item: "onions (yellow)" }, - { amount: 1, unit: "tbsp", item: "garlic (minced)" }, - { amount: 1, unit: "tbsp", item: "salt" } - ], - directions: "Stir in the remaining ingredients. Cover and allow to simmer until the brisket is tender and " + - "pulls apart easily with a fork (2–3 hours)." - }, { - directions: "Allow the brisket to cool, and then slice against the grain of the meat. Lay out the slices in " + - "a 9x13\" dish and smother with the remaining gravy." - }], - credit: { - name: "Louise", - url: "https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/" - } -}) diff --git a/src/beef-stroganoff/data.js b/src/beef-stroganoff/data.js deleted file mode 100644 index e5c761d..0000000 --- a/src/beef-stroganoff/data.js +++ /dev/null @@ -1,71 +0,0 @@ -module.exports = require("../helpers")({ - title: "Beef Stroganoff", - timings: { - prep: "20 min", - cook: "60 min", - }, - icons: ["gluten-free", "low-carb"], - servings: 4, - 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.", - steps: [{ - ingredients: [ - { amount: 2, unit: "lb", item: "beef (stew meat)" }, - { amount: 1/2, unit: "cup", item: "red wine" }, - { amount: 1, unit: "tsp", item: "salt" }, - { amount: 1/2, unit: "tsp", item: "black pepper" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "", item: "yellow onion" }, - { amount: 3, unit: "cloves", item: "garlic" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "olive oil" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "cup", item: "mushrooms (sliced)" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1/4, unit: "cup", item: "butter" }, - { amount: 1/4, unit: "cup", item: "gluten-free flour (or all-purpose)" }, - { amount: 1 + 1/3, unit: "cups", item: "beef broth" }, - { amount: 1, unit: "tbsp", item: "Worcestershire sauce" }, - { amount: 1, unit: "tsp", item: "yellow mustard" }, - { amount: 2, unit: "tsp", item: "red pepper flakes" }, - ], - directions: "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." - }, { - ingredients: [], - directions: "Combine everything except the mushrooms 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." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "sour cream" }, - { amount: 3, unit: "oz", item: "cream cheese" }, - ], - directions: "Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and " + - "adjust seasoning as needed." - }], - credit: { - name: "SANFRANCOOK, AllRecipes.com", - url: "http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff" - }, -}) diff --git a/src/bok-choy-with-garlic/data.js b/src/bok-choy-with-garlic/data.js deleted file mode 100644 index 22baffe..0000000 --- a/src/bok-choy-with-garlic/data.js +++ /dev/null @@ -1,30 +0,0 @@ -module.exports = require("../helpers")({ - title: "Bok Choy with Garlic", - timings: { - prep: "20 min", - }, - icons: ["gluten-free", "low-carb", "vegetarian"], - servings: 3, - description: "This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good " + - "companion to almost any other dish.", - steps: [{ - ingredients: [ - { amount: 2, unit: "tbsp", item: "butter" }, - { amount: 1/4, unit: "cup", item: "garlic (minced)" }, - ], - directions: "Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook " + - "until it browns (about 5 min)." - }, { - ingredients: [ - { amount: 3, unit: "cups", item: "chicken broth" }, - { amount: 6, unit: "heads", item: "baby bok choy" }, - { unit: "~", item: "salt & pepper" }, - ], - directions: "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)." - }], - credits: { - name: "sweetiesmj", - url: "http://allrecipes.com/recipe/218139/baby-bok-choy-with-garlic" - } -}) diff --git a/src/bourbon-glazed-carrots/data.js b/src/bourbon-glazed-carrots/data.js deleted file mode 100644 index 6746740..0000000 --- a/src/bourbon-glazed-carrots/data.js +++ /dev/null @@ -1,30 +0,0 @@ -module.exports = require("../helpers")({ - title: "Bourbon Glazed Carrots", - timings: { - prep: "10 min", - cook: "20 min", - }, - icons: ["gluten-free", "vegetarian"], - servings: 4, - description: "These carrots are come with a thick, syrupy sauce which is delicious, but definitely not " + - "low-calorie!", - steps: [{ - ingredients: [ - { amount: 2, unit: "lbs", item: "carrots" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1/4, unit: "cup", item: "butter" }, - { amount: 1/4, unit: "cup", item: "brown sugar" }, - { amount: 2, unit: "tbsp", item: "bourbon" }, - ], - directions: "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." - }], - credit: { - name: "Flipper", - url: "http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/" - } -}) diff --git a/src/buffalo-wings/data.js b/src/buffalo-wings/data.js deleted file mode 100644 index cead037..0000000 --- a/src/buffalo-wings/data.js +++ /dev/null @@ -1,38 +0,0 @@ -module.exports = require("../helpers")({ - title: "Buffalo Wings", - timings: { - prep: "15 min", - cook: "2 hours", - }, - icons: [], - servings: 4, - description: "These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and " + - "cayenne pepper), but baked instead of deep-fried.", - steps: [{ - ingredients: [ - { amount: 20, item: "chicken wings" }, - { amount: 3/4, unit: "cup", item: "flour" }, - { amount: 1/2, unit: "tsp", item: "cayenne pepper" }, - { amount: 1/2, unit: "tsp", item: "garlic powder" }, - { amount: 1/2, unit: "tsp", item: "salt" }, - ], - directions: "Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum " + - "foil and grease lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake " + - "to cover the chicken. Lay out the wings on the tray as you go along. Place the tray in the refigerator " + - "for an hour to set." - }, { - ingredients: [ - { amount: 1/2, unit: "cup", item: "Frank's RedHot Buffalo Sauce" }, - { amount: 1/2, unit: "cup", item: "butter" }, - ], - directions: "Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, " + - "dunk the wings, one at a time, and return to the baking sheet. Reserve the remaining sauce." - }, { - directions: "Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The " + - "remaining sauce can be placed in a small bowl to serve with the wings along with some ranch dressing." - }], - credit: { - name: "Leesah", - url: "https://www.allrecipes.com/recipe/166638/baked-buffalo-wings" - } -}) diff --git a/src/butter-chicken/data.js b/src/butter-chicken/data.js deleted file mode 100644 index b896815..0000000 --- a/src/butter-chicken/data.js +++ /dev/null @@ -1,66 +0,0 @@ -module.exports = require("../helpers")({ - title: "Butter Chicken", - timings: { - prep: "35 min", - cook: "30 min", - }, - icons: ["overnight", "gluten-free", "low-carb"], - servings: 6, - description: "This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken " + - "with fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, but " + - "it tasty both the day of and for several days afterward.", - steps: [{ - ingredients: [ - { amount: 3, unit: "lbs", item: "chicken thighs, on the bone" }, - { amount: 1.5, unit: "cups", item: "greek yogurt (full-fat)" }, - { amount: 2, unit: "tbsp", item: "lemon juice" }, - { amount: 2, unit: "tbsp", item: "garam masala" }, - { amount: 2, unit: "tbsp", item: "cumin (ground)" }, - { amount: 1.5, unit: "tbsp", item: "tumeric (ground)" }, - ], - directions: "Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the " + - "chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight" - }, { - ingredients: [ - { amount: 1/4, unit: "lb", item: "butter (unsalted)" }, - { amount: 4, unit: "tsp", item: "vegetable oil" }, - { amount: 2, unit: "", item: "onions (yellow, diced)" }, - { amount: 4, unit: "cloves", item: "garlic (minced)" }, - { amount: 3, unit: "tbsp", item: "ginger (peeled, grated)" }, - { amount: 1, unit: "tbsp", item: "cumin seeds" }, - ], - directions: "In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and " + - "cook until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start " + - "to brown." - }, { - ingredients: [ - { amount: 1, unit: "stick", item: "cinnamon" }, - { amount: 2, item: "tomatoes (diced)" }, - { amount: 2, item: "red chilies (e.g., jalapeño)" }, - { unit: "~", item: "kosher salt" }, - ], - directions: "Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft." - }, { - ingredients: [ - { amount: 3/4, unit: "cup", item: "chicken stock" }, - ], - directions: "Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken " + - "stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes." - }, { - ingredients: [ - { amount: 1.5, unit: "cups", item: "cream" }, - { amount: 1.5, unit: "tbsp", item: "tomato paste" }, - ], - directions: "Stir in the cream and tomato paste. Simmer until completely mixed and heated through." - }, { - ingredients: [ - { amount: 3, unit: "tbsp", item: "almonds (slivered)" }, - { amount: 1/2, unit: "cup", item: "cilantro" }, - ], - directions: "Add the almonds and cook until softened. Add the cilantro as a garnish and serve." - }], - credit: { - name: "Sam Sifton, NYTimes Cooking Section", - url: "https://cooking.nytimes.com/recipes/1016754-butter-chicken" - } -}) diff --git a/src/caesar-salad/data.js b/src/caesar-salad/data.js deleted file mode 100644 index c30cba5..0000000 --- a/src/caesar-salad/data.js +++ /dev/null @@ -1,39 +0,0 @@ -module.exports = require("../helpers")({ - title: "Caesar Salad", - timings: { - prep: "9 min", - cook: "30 min", - }, - icons: ["gluten-free", "low-carb"], - servings: 4, - description: "This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend " + - "to like a lot more garlic than most people.", - steps: [{ - ingredients: [ - { amount: 5, unit: "tsp", item: "garlic (minced)" }, - { amount: 2, unit: "tsp", item: "lemon juice" }, - { amount: 1, unit: "tsp", item: "anchovy paste" }, - { amount: 1, item: "egg" }, - ], - directions: "Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously " + - "until all the ingredients are completely mixed." - }, { - ingredients: [ - { amount: 6, unit: "tbsp", item: "olive oil" }, - ], - directions: "Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping " + - "a lot of air in the process." - }, { - ingredients: [ - { amount: 2, unit: "heads", item: "romaine lettuce" }, - ], - directions: "Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats " + - " the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "parmesean (freshly grated)" }, - ], - directions: "Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 " + - "minutes before serving." - }] -}) diff --git a/src/caldo-verde/data.js b/src/caldo-verde/data.js deleted file mode 100644 index 7109577..0000000 --- a/src/caldo-verde/data.js +++ /dev/null @@ -1,51 +0,0 @@ -module.exports = require("../helpers")({ - title: "Caldo Verde", - timings: { - prep: "15 min", - cook: "45 min", - }, - icons: ["gluten-free"], - servings: 8, - description: "This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.", - steps: [{ - ingredients: [ - { amount: 2, unit: "tbsp", item: "olive oil" }, - { amount: 1+1/2, unit: "lb", item: "chorizo sausage" }, - ], - directions: "Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about " + - "165°F inside) and set aside in a bowl." - }, { - ingredients: [ - { amount: 2, unit: "", item: "onions (yellow, chopped)" }, - { amount: 8, unit: "clovese", item: "garlic" }, - { amount: 1/2, unit: "tsp", item: "red pepper flakes" }, - { amount: 1, unit: "tsp", item: "black pepper" }, - ], - directions: "Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper " + - "flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside." - }, { - ingredients: [ - { amount: 8, unit: "cups", item: "water" }, - { amount: 8, unit: "cups", item: "chicken broth" }, - { amount: 4, unit: "lbs", item: "potatoes (cubed)" }, - ], - directions: "In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook " + - "until they start to turn tender. Then reduce to a simmer and cook until soft." - }, { - directions: "Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of " + - "liquids to a blender and set aside." - }, { - ingredients: [ - { amount: 2, unit: "lbs", item: "collard greens" }, - ], - directions: "Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and " + - "continue to simmer until the greens are soft and limp." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "olive oil" }, - { amount: 4, unit: "tsp", item: "white wine vinegar" }, - ], - directions: "Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the " + - "stock pot." - }] -}) diff --git a/src/challah/data.js b/src/challah/data.js deleted file mode 100644 index 1847ea1..0000000 --- a/src/challah/data.js +++ /dev/null @@ -1,59 +0,0 @@ -module.exports = require("../helpers")({ - title: "Challah", - timings: { - prep: "35 min", - cook: "3 hours", - }, - icons: ["vegetarian"], - servings: 16, - 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.", - steps: [{ - ingredients: [ - { amount: 1.5, unit: "packets", item: "active dry yeast" }, - { amount: 1, unit: "tbsp", item: "sugar" }, - { amount: 1+1/3, unit: "cups", item: "water (115°F)" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1/2, unit: "cup", item: "olive oil" }, - { amount: 5, unit: "", item: "eggs" }, - { amount: 1/2, unit: "cup", item: "sugar" }, - { amount: 1, unit: "tbsp", item: "salt" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 8, unit: "cups", item: "all-purpose flour" }, - ], - directions: "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." - }, { - directions: "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." - }, { - directions: "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." - }, { - ingredients: [ - { amount: 1, unit: "", item: "egg" }, - { amount: 1, unit: "tsp", item: "milk (whole)" }, - { amount: 1, unit: "tbsp", item: "caraway seeds" }, - ], - directions: "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)." - }] -}) diff --git a/src/cheese-souffle/data.js b/src/cheese-souffle/data.js deleted file mode 100644 index 53ccfd4..0000000 --- a/src/cheese-souffle/data.js +++ /dev/null @@ -1,65 +0,0 @@ -module.exports = require("../helpers")({ - title: "Cheese Soufflé", - timings: { - prep: "20 min", - cook: "35 min", - }, - icons: ["gluten-free", "vegetarian"], - servings: 4, - description: "This cheese soufflé turns out a fluffy, slightly salty, cheese delight!", - steps: [{ - ingredients: [ - { amount: 2, unit: "tbsp", item: "parmesean cheese" }, - { item: "olive oil spray" }, - ], - directions: "Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8in soufflé dish with a " + - "light coating of oil, and then sprinkle with parmesean cheese." - }, { - ingredients: [ - { amount: 1/4, unit: "cup", item: "flour (white, all-purpose)" }, - { amount: 1/4, unit: "tsp", item: "paprika" }, - { amount: 1/4, unit: "tsp", item: "salt" }, - { amount: 1/8, unit: "tsp", item: "cayenne pepper" }, - { amount: 1/8, unit: "tsp", item: "white pepper" }, - { amount: 1, unit: "pinch", item: "nutneg" }, - { amount: 4, unit: "tbsp", item: "butter (unsalted)" }, - { amount: 1 + 1/3, unit: "cup", item: "milk (whole)" }, - ], - directions: "Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high " + - "heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly " + - "and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth." - }, { - ingredients: [ - { amount: 6, unit: "oz", item: "Gruyère cheese" }, - { amount: 5, unit: "tbsp", item: "parmesean cheese" }, - ], - directions: "Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). " + - "Let cool for about 10min." - }, { - ingredients: [ - { amount: 6, item: "egg yolks" }, - { amount: 1+1/2, unit: "tsp", item: "parsley (minced)" }, - ], - directions: "Whisk in the egg yolks and parsley." - }, { - ingredients: [ - { amount: 6, item: "egg whites" }, - { amount: 1/4, unit: "tsp", item: "cream of tartar" }, - ], - directions: "Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low " + - "foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add " + - "cheese mixture and continue to whip until fully combined (15sec)." - }, { - ingredients: [ - { amount: 1, unit: "tbsp", item: "parmesean cheese" }, - { amount: 1/2, unit: "tsp", item: "parsley (minced)" }, - ], - directions: "Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until " + - "risen well above the edge of the dish with a golden-brown top and an interior temperature of at least " + - "170°F (30–35min). Sprinkle the parsley on top." - }], - credit: { - name: "Cook's Illustrated", - url: "https://www.cooksillustrated.com/recipes/7670" - } -}) diff --git a/src/chicken-breasts-with-caper-cream-sauce/index.pug b/src/chicken-breasts-with-caper-cream-sauce/index.pug deleted file mode 100644 index 2e0cb8d..0000000 --- a/src/chicken-breasts-with-caper-cream-sauce/index.pug +++ /dev/null @@ -1,70 +0,0 @@ -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") - - body.recipe - h1 Chicken Breasts with Caper Cream Sauce - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 4 - td chicken breasts (boneless, skinless) - tr - td 1 tsp - td lemon pepper - tr - td 1 tsp - td salt - tr - td 1 tsp - td dill weed - tr - td 1 tsp - td garlic powder - tr - td 3 tbsp - td butter - tr - td ½ cup - td whipping cream - tr - td 2 tbsp - td capers - - section.directions - table - tr - td 1 - td Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. - td 1 min - tr - td 2 - td Melt the butter in a large skillet over medium heat. - td 1 min - tr - td 3 - td - | Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until - | browned evenly. - td 5 min - tr - td 4 - td Reduce heat to medium and continue to cook until heated to 180°F all the way through. - td 5-7 min - tr - td 5 - td - | Place chicken on a serving platter and set aside. Pour in whipping cream and whisk - | continuously until the sauce thickens. - td 3 min - tr - td 6 - td Stir in the capers, then pour sauce over the chicken and serve. - td 1 min diff --git a/src/chicken-cordon-bleu/index.pug b/src/chicken-cordon-bleu/index.pug deleted file mode 100644 index 1c98685..0000000 --- a/src/chicken-cordon-bleu/index.pug +++ /dev/null @@ -1,86 +0,0 @@ -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") - - body.recipe - h1 Chicken Cordon Bleu - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 8 - td chicken breasts (skinless, boneless) - tr - td 8 sliced - td ham - tr - td 8 pieces - td swiss cheese (¼×¼×2" lardons) - tr - td ¼ cup - td butter (melted) - tr - td ½ cup - td cornflakes (crushed) - tr - td 10 oz - td cream of chicken soup - tr - td 1 tsp - td lemon juice - tr - td ½ cup - td sour cream - tr - td - td salt & pepper - tr - td 1 tsp - td thyme - - section.directions - table - tr - td 1 - td Preheat the oven to 400°F. - td 10 min - tr - td 2 - td - | Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and - | pepper. Roll up each slice and put aside. - td 15 min - tr - td 2 - td - | Place each chicken breast between two sheets of parchment paper and pound with a meat hammer - | until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with - | toothpicks. - td 15 min - tr - td 3 - td - | Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another. - | Cover each chicken roll completely, first with butter and then with cornflakes. Place the - | chicken rolls in a 9×13" baking dish. - td 5 min - tr - td 4 - td Bake at 400°F until the chicken has reached 170°F internal temperature. - td 40 min - tr - td 5 - td - | Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring - | occasionally. - td 5 min - tr - td 6 - td Pour sauce over the chicken breasts before serving. - td 1 min diff --git a/src/chicken-marsala-florentine/data.js b/src/chicken-marsala-florentine/data.js deleted file mode 100644 index f609ab8..0000000 --- a/src/chicken-marsala-florentine/data.js +++ /dev/null @@ -1,47 +0,0 @@ -module.exports = require("../helpers")({ - title: "Chicken Marsala Florentine", - timings: { - prep: "10 min", - cook: "30 min", - }, - icons: [], - servings: 4, - description: "This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. The amazing " + - "blend of flavors and textures is out of this world!", - steps: [{ - ingredients: [ - { amount: 4, item: "chicken breasts" }, - ], - directions: "Place chicken breasts between two layers of parchment paper and flatten with a meat mallet " + - "until each piece is less than a half inch thick." - }, { - ingredients: [ - { amount: 1/4, unit: "cup", item: "flour (white, all-purpose)" }, - { amount: 1, unit: "tbsp", item: "oregano (dried)" }, - { item: "salt & pepper (to taste)" }, - ], - directions: "Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so " + - "that each piece is completely covered." - }, { - ingredients: [ - { amount: 4, unit: "tbsp", item: "olive oil" }, - ], - directions: "Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and " + - "golden on both sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place." - }, { - ingredients: [ - { amount: 3/4, unit: "cup", item: "butter" }, - { amount: 1, unit: "cup", item: "marsala wine" }, - { amount: 3, unit: "cups", item: "mushrooms (brown)" }, - { amount: 3/4, unit: "cups", item: "sun-dried tomatoes" }, - { amount: 1/2, unit: "cup", item: "spinach" }, - ], - directions: "Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook " + - "until the mushrooms as soft (about 10 min). Add the spinach and cook until the spinach has turned soft " + - "(about a minute or two). Serve the vegetables and sauce over the chicken." - }], - credit: { - name: "SHANOU", - url: "https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine" - } -}) diff --git a/src/chicken-parmesan/data.js b/src/chicken-parmesan/data.js deleted file mode 100644 index 416e7aa..0000000 --- a/src/chicken-parmesan/data.js +++ /dev/null @@ -1,39 +0,0 @@ -module.exports = require("../helpers")({ - title: "Chicken Parmesan", - timings: { - prep: "15 min", - cook: "30 min", - }, - icons: [], - servings: 6, - description: "A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!", - steps: [{ - ingredients: [ - { amount: 6, item: "chicken breasts (skinless, boneless)" }, - { amount: 2, item: "eggs" }, - { amount: 1, unit: "cup", item: "Parmesean cheese (finely grated)" }, - { amount: 7, unit: "oz", item: "bread crumbs (very finely crumbled)" }, - ], - directions: "Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. " + - "After washing and drying the chicken breasts, dredge them first in the egg, and then in the bread crumb " + - "mixture. Place aside on parchment paper." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "vegetable oil" }, - ], - directions: "In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until " + - "golden brown on both sides and the chicken is cooked through (about 8–10 minutes per side)." - }, { - ingredients: [ - { amount: 12, unit: "oz", item: "pasta sauce" }, - { amount: 6, unit: "slices", item: "Monterey Jack cheese" }, - ], - directions: "Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken " + - "on top of the sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has " + - "melted and just started to brown (about 20 minutes)." - }], - credit: { - name: "vero_cn81", - url: "https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan" - } -}) diff --git a/src/chicken-pastries/data.js b/src/chicken-pastries/data.js deleted file mode 100644 index 07ca31d..0000000 --- a/src/chicken-pastries/data.js +++ /dev/null @@ -1,39 +0,0 @@ -module.exports = require("../helpers")({ - title: "Chicken Pastries", - timings: { - prep: "15 min", - cook: "30 min", - }, - icons: [], - servings: 4, - description: "", - steps: [{ - ingredients: [ - { amount: 4, item: "chicken breasts" }, - { amount: 4, unit: "tbsp", item: "butter" }, - { item: "salt & pepper" }, - ], - directions: "Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of " + - "butter. Season with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook " + - "until the chicken breasts have reached 160°F in the centers (about 20 min)." - }, { - directions: "Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into " + - "shreds." - }, { - ingredients: [ - { amount: 5, unit: "oz", item: "Boursin Garlic & Herb cheese" }, - { amount: 16, unit: "", item: "crescent roll dough wedges" }, - ], - directions: "Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and " + - "stretch it slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the " + - "center, and then about ¾oz of chicken. This should form a small lump in the center of the dough. Then " + - "fold up the corners over the center, and pinch any remaining openings closed. Place each pastry on the " + - "cookie sheet." - }, { - directions: "Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden " + - "brown (anywhere from 8–12 minutes, depending upon your oven)." - }], - credit: { - name: "Lynne Miner" - } -}) diff --git a/src/chicken-pot-pie/data.js b/src/chicken-pot-pie/data.js deleted file mode 100644 index 897fdbd..0000000 --- a/src/chicken-pot-pie/data.js +++ /dev/null @@ -1,51 +0,0 @@ -module.exports = require("../helpers")({ - title: "Chicken Pot Pie", - timings: { - prep: "25 min", - cook: "10 min", - }, - icons: ["gluten-free"], - servings: 4, - description: "This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry " + - "for a unique flavor.", - steps: [{ - ingredients: [ - { amount: 4, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "", item: "onion (yellow, diced)" }, - { amount: 1, unit: "", item: "celery stalk (diced)" }, - { amount: 2, unit: "", item: "carrots (thinly sliced)" }, - ], - directions: "Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook " + - "until soft." - }, { - ingredients: [ - { amount: 1, unit: "tsp", item: "tomato paste" }, - { amount: 1, unit: "tsp", item: "thyme (dried)" }, - ], - directions: "Stir in the tomato paste and thyme and cook until browned." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "gluten-free flour" }, - ], - directions: "Stir in the flour and cook until golden." - }, { - ingredients: [ - { amount: 2, unit: "cup", item: "chicken broth (or bouillon)" }, - ], - directions: "Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed." - }, { - ingredients: [ - { amount: 1+1/2, unit: "lbs", item: "chicken thighs (chopped)" }, - ], - directions: "Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min)." - }, { - ingredients: [ - { amount: 1/2, unit: "cup", item: "peas (frozen)" }, - { amount: 1/4, unit: "cup", item: "heavy cream" }, - { amount: 3, unit: "tbsp", item: "parsley (fresh, minced)" }, - { amount: 1, unit: "tbsp", item: "sherry (dry)" }, - ], - directions: "Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. " + - "Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust." - }] -}) diff --git a/src/chicken-tikka-masala/data.js b/src/chicken-tikka-masala/data.js deleted file mode 100644 index 216bce4..0000000 --- a/src/chicken-tikka-masala/data.js +++ /dev/null @@ -1,72 +0,0 @@ -module.exports = require("../helpers")({ - title: "Chicken Tikka Masala", - timings: { - prep: "20 min", - cook: "45 min", - }, - icons: ["gluten-free", "low-carb"], - servings: 4, - description: "This recipe produces a creamy, flavorful dish which is one of the most popular at Indian " + - "restaurants all over the US.", - steps: [{ - ingredients: [ - { amount: 2, unit: "lbs", item: "chicken breast (boneless, skinless)" }, - { amount: 1, unit: "tsp", item: "salt" }, - { amount: 1/2, unit: "tsp", item: "cumin seed (ground)" }, - { amount: 1/2, unit: "tsp", item: "coriander (ground)" }, - { amount: 1/4, unit: "tsp", item: "cayenne pepper" }, - ], - directions: "Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture " + - "to the chicken, pressing gently so that it sticks well. Place the chicken on a plate, cover with " + - "plastic wrap, and refigerate for 30 minutes." - }, { - ingredients: [ - { amount: 1, unit: "cup", item: "yogurt (plain, whole-milk)" }, - { amount: 2, unit: "tbsp", item: "olive oil" }, - { amount: 2, unit: "tbsp", item: "garlic (minced)" }, - { amount: 2, unit: "tsp", item: "ginger (minced" }, - ], - directions: "In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in " + - "refigerator to cool until needed." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "butter (unsalted)" }, - { amount: 1, unit: "", item: "onion (large, yellow)" }, - ], - directions: "Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes)." - }, { - ingredients: [ - { amount: 28, unit: "oz", item: "tomatoes (crushed)" }, - { amount: 1, unit: "", item: "chili pepper (minced)" }, - { amount: 2, unit: "tbsp", item: "garlic (minced)" }, - { amount: 1, unit: "tbsp", item: "ginger (minced)" }, - { amount: 2, unit: "tsp", item: "sugar" }, - { amount: 1/2, unit: "tsp", item: "salt" }, - ], - directions: "Add crushed tomatoes, garlic, ginger, peppers, sugar, and salt. Bring the mixture to a boil, " + - "then reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally." - }, { - directions: "Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the " + - "cooking sheet. Dredge the chicken in the yogurt mixture so that each piece is well covered, and then " + - "lay it out on the cooking sheet. Discard the remaining yogurt mixture. Broil the chicken until it " + - "reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in " + - "places." - }, { - ingredients: [ - { amount: 2/3, unit: "cup", item: "heavy cream" }, - ], - directions: "While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy " + - "cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered, " + - "until the chicken is ready." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "cilantro (chopped)" }, - ], - directions: "Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop " + - "it into bite-sized pieces and mix into the sauce. Garnish with cilantro and serve." - }], - credit: { - name: "America's Test Kitchen", - url: "https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps" - } -}) diff --git a/src/chili/data.js b/src/chili/data.js deleted file mode 100644 index 7dcaa28..0000000 --- a/src/chili/data.js +++ /dev/null @@ -1,59 +0,0 @@ -module.exports = require("../helpers")({ - title: "Chili", - timings: { - prep: "30 min", - cook: "3–4 hours", - }, - icons: ["gluten-free"], - servings: 8, - 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.", - steps: [{ - ingredients: [ - { amount: 2, unit: "slice", item: "bacon" }, - ], - directions: "Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)" - }, { - ingredients: [ - { amount: 2, unit: "lb", item: "ground beef" }, - { amount: 1, unit: "lb", item: "italian sausage" }, - ], - directions: "Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)" - }, { - ingredients: [ - { amount: 3, unit: "(15 oz) can", item: "chili beans (drained)" }, - { amount: 1, unit: "(15 oz) can", item: "kidney beans (drained)" }, - { amount: 2, unit: "(28 oz) can", item: "diced tomatoes" }, - { amount: 1, unit: "(6 oz) can", item: "tomato paste" }, - { amount: 1, item: "yellow onion (diced)" }, - { amount: 3, unit: "stalks", item: "celery (diced)" }, - { amount: 1, item: "green pepper (diced)" }, - { amount: 1, item: "red pepper (diced)" }, - { amount: 4, unit: "cups", item: "beef stock" }, - { amount: 1/4, unit: "cup", item: "chili powder" }, - { amount: 1, unit: "tbsp", item: "Worcestershire sauce" }, - { amount: 1, unit: "tbsp", item: "garlic (minced)" }, - { amount: 1, unit: "tbsp", item: "dried oregano" }, - { amount: 2, unit: "tsp", item: "ground cumin" }, - { amount: 2, unit: "tsp", item: "Tabasco sauce" }, - { amount: 1.5, unit: "tsp", item: "cayenne pepper" }, - { amount: 1, unit: "tsp", item: "dried basil" }, - { amount: 1, unit: "tsp", item: "salt" }, - { amount: 1, unit: "tsp", item: "black pepper" }, - { amount: 1, unit: "tsp", item: "paprika" }, - { amount: 1, unit: "tsp", item: "white sugar" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 8, unit: "oz", item: "cheddar cheese" }, - { unit: "~", item: "corn tortilla chips" }, - ], - directions: "Adjust seasonings to taste, and serve with shredded cheese and chips." - }], - credit: { - name: "MIGHTYPURDUE22", - url: "http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/" - } -}) diff --git a/src/chole/index.pug b/src/chole/index.pug deleted file mode 100644 index c8439d0..0000000 --- a/src/chole/index.pug +++ /dev/null @@ -1,87 +0,0 @@ -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") - - body.recipe - h1 Chole - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 2 tbsp - td cilantro (chopped) - tr - td 16 oz can - td garbanzo beans (rinsed, drained) - tr - td 1 tsp - td garlic (minced) - tr - td 1 cup - td onions (chopped) - tr - td ½ cup - td tomatoes (chopped) - tr - td 1 tbsp - td olive oil - tr - td 1½ cups - td water - tr - td ½ tsp - td chili powder - tr - td 1½ tsp - td coriander powder - tr - td ½ tsp - td cumin powder - tr - td ¾ tsp - td garam masala - tr - td 1 tsp - td salt - tr - td ½ tsp - td turmeric - - section.directions - table - tr - td 1 - td Sauté onions in oil in a skillet over medium-low heat until soft and translucent. - td 5 min - tr - td 2 - td Stir in garlic and continue to cook. - td 2 min - tr - td 3 - td Add tomatoes, cover, and continue to cook. - td 5 min - tr - td 4 - td Stir in dry dry spices and continue to cook. - td 1 min - tr - td 5 - td Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently. - td 3-5 min - tr - td 6 - td Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer. - td 5 min - tr - td 7 - td - | Add cilantro, mixing well along with additional water to create the desired thickness of the - | sauce. - td 2 min diff --git a/src/clam-chowder/index.pug b/src/clam-chowder/index.pug deleted file mode 100644 index 71f3677..0000000 --- a/src/clam-chowder/index.pug +++ /dev/null @@ -1,73 +0,0 @@ -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") - - body.recipe - h1 Clam Chowder - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 3 6½ oz cans - td minced clams - tr - td 1 cup - td onion (chopped) - tr - td 1 cup - td celery (diced) - tr - td 1 cups - td potatoes (cubed) - tr - td 1 cup - td carrots (diced) - tr - td ¾ cup - td butter - tr - td ¾ cup - td all-purpose flour - tr - td 1 qt - td half-n-half - tr - td 2 tbsp - td red wine vinegar - tr - td 1½ tsp - td salt - tr - td 1 tsp - td black pepper - - section.directions - table - tr - td 1 - td - | Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add - | water to cover, and cook over medium heat until tender. - td 20 min - tr - td 2 - td Melt the butter in a large, heavy saucepan over medium heat. - td 2 min - tr - td 3 - td Whisk in the flour until smooth. Whisk in cream until smooth. - td 2 min - tr - td 4 - td Add vegetables and heat, but do not boil. - td 10 min - tr - td 5 - td Remove heat and stir in clams, vinegar, salt and pepper. - td 1 min diff --git a/src/cornish-game-hens/data.js b/src/cornish-game-hens/data.js deleted file mode 100644 index b75d213..0000000 --- a/src/cornish-game-hens/data.js +++ /dev/null @@ -1,51 +0,0 @@ -module.exports = require("../helpers")({ - title: "Cornish Game Hens", - timings: { - prep: "15 min", - cook: "1 hour", - }, - icons: ["gluten-free", "low-carb"], - servings: 4, - description: "Lovely little single-serving birds allow everyone at the table to get as much of whatever part of " + - "the bird they like most! This recipe turns out very daintily seasons birds which will make you wish you'd " + - "prepared a few extras.", - steps: [{ - ingredients: [ - { amount: 4, unit: "", item: "cornish game hens" }, - { amount: 8, unit: "slices", item: "butter" }, - { amount: 4, unit: "sprigs", item: "rosemary" }, - { amount: 4, unit: "sprigs", item: "thyme" }, - { amount: 8, unit: "cloves", item: "garlic" }, - { amount: 1, unit: "", item: "lemon (quartered)" }, - ], - directions: "Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the " + - "top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a " + - "quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and " + - "thyme. Truss the legs and wings." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "olive oil" }, - { item: "salt & pepper" }, - ], - directions: "Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting " + - "pan rack lined with foil as far apart as possible. Roast for 25 min." - }, { - ingredients: [ - { amount: 1/2, unit: "cup", item: "dry white wine" }, - { amount: 1/2, unit: "cup", item: "chicken broth" }, - ], - directions: "Combine wine and chicken broth in a bowl. Baste the hens with the mixture thoroughly. Reduce " + - "the temperature to 325°F and continue to roast, basting every 5-10 minutes, for 30 min longer or until " + - "the thickest part reaches 165°F and the juices run clear." - }, { - directions: "Remove the hens from the roasting pan and pour out any remaining juices into the pan. Transfer " + - "the hens to a warm platter, removing the string, and tent to keep warm." - }, { - directions: " Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like " + - "consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce." - }], - credit: { - name: "Kimberly Killebrew", - url: "https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/" - } -}) diff --git a/src/cream-of-spinach-soup/index.pug b/src/cream-of-spinach-soup/index.pug deleted file mode 100644 index dd1f26c..0000000 --- a/src/cream-of-spinach-soup/index.pug +++ /dev/null @@ -1,78 +0,0 @@ -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") - - body.recipe - h1 Cream of Spinach Soup - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 1½ cups - td water - tr - td 3 tsp - td chicken bouillon - tr - td 10 oz - td spinach (frozen) - tr - td 3 tbsp - td butter (unsalted) - tr - td ¼ cup - td flour - tr - td 2 cups - td whole milk - tr - td 1 cup - td heavy cream - tr - td 1 - td onion (small, yellow) - tr - td ¼ cup - td parmesan cheese (shredded) - tr - td 1 tsp - td salt - tr - td 1 tsp - td black pepper - tr - td 3 cloves - td garlic (diced) - - section.directions - table - tr - td 1 - td Cook water, bouillon, and spinach in a large saucepan until spinach is tender. - td 5 min - tr - td 2 - td Melt butter in a large stock pot. - td 1 min - tr - td 3 - td Cook onion and garlic until golden and translucent. - td 3 min - tr - td 4 - td Stir in flour slowly, mixing throughly and cook until golden. - td 2 min - tr - td 5 - td Gradually whisk in milk and cream and cook until thickened. - td 5 min - tr - td 6 - td Add spinach to the stock pot and heat gently until consistently heated throughout. - td 5 min diff --git a/src/creamed-spinach/data.js b/src/creamed-spinach/data.js deleted file mode 100644 index 83fbe39..0000000 --- a/src/creamed-spinach/data.js +++ /dev/null @@ -1,35 +0,0 @@ -module.exports = require("../helpers")({ - title: "Creamed Spinach", - timings: { - prep: "5 min", - cook: "15 min", - }, - icons: ["gluten-free", "vegetarian"], - servings: 5, - description: "Both tasty and simple to make, this recipe is a great way to add a little green to any meal.", - steps: [{ - ingredients: [ - { amount: 40, unit: "oz", item: "frozen spinach" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1.5, unit: "cups", item: "whole milk" }, - { amount: 3, unit: "tbsp", item: "butter" }, - { amount: 3, unit: "tbsp", item: "flour" }, - { amount: 3, unit: "cloves", item: "garlic (minced)" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1/2, unit: "cup", item: "parmesean cheese (grated)" }, - { amount: 1, unit: "tsp", item: "nutmeg" }, - { amount: 1, unit: "tsp", item: "salt" }, - { amount: 1, unit: "tsp", item: "black pepper" }, - ], - directions: "Add the spinach and reserved water back into the stock pot along with the remaining " + - "ingredients. Cook until heated through and serve." - }], -}) diff --git a/src/creamy-ginger-pumpkin-soup/data.js b/src/creamy-ginger-pumpkin-soup/data.js deleted file mode 100644 index b5cfaa1..0000000 --- a/src/creamy-ginger-pumpkin-soup/data.js +++ /dev/null @@ -1,41 +0,0 @@ -module.exports = require("../helpers")({ - title: "Creamy Ginger Pumpkin Soup", - timings: { - prep: "10 min", - cook: "30 min", - }, - icons: [], - servings: 4, - description: "This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is " + - "wonderful to eat on its own, provide a base for a more complex soup, or even just drink straight from the " + - "jar.", - steps: [{ - ingredients: [ - { amount: 1, unit: "", item: "onion (yellow)" }, - { amount: 1, unit: "tbsp", item: "butter" }, - ], - directions: "Melt the butter in a large pot, adding in the onions and cooking until they are tender and " + - "translucent." - }, { - ingredients: [ - { amount: 14, unit: "oz", item: "pumpkin purée" }, - { amount: 2, unit: "cup", item: "chicken broth" }, - { amount: 2, unit: "tbsp", item: "ginger (fresh, minced)" }, - ], - directions: "Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the " + - "elements are fully soft (about 20 min)." - }, { - ingredients: [ - { amount: 2, unit: "tsp", item: "garam masala" }, - { amount: 1, unit: "tsp", item: "tumeric" }, - { amount: 1, unit: "cup", item: "half-n-half" }, - { amount: 1/2, unit: "tsp", item: "salt" }, - ], - directions: "Purée in batches and return to the soup pot. Add the spices and cream. Bring back to " + - "temperature, but do not allow to boil." - }], - credit: { - name: "Deantini", - url: "https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687" - } -}) diff --git a/src/cucumber-salad/index.pug b/src/cucumber-salad/index.pug deleted file mode 100644 index c124a46..0000000 --- a/src/cucumber-salad/index.pug +++ /dev/null @@ -1,74 +0,0 @@ -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") - - body.recipe - h1 Cucumber Salad - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 3 cups - td cucumbers (thinly sliced) - tr - td 1½ cups - td cherry tomatoes - tr - td 8 oz - td mozzarella (cubed) - tr - td ½ cup - td basil (shredded) - tr - td 3 tbsp - td olive oil - tr - td 3 tbsp - td pickled red onion fluid - tr - td 1 cup - td pickled red onions - tr - td - td salt & pepper - - h2 Pickled Red Onions - - table - tr - td ½ cup - td white vinegar - tr - td ½ cup - td water - tr - td 2 tbsp - td sugar - tr - td 2 cups - td red onion (thinly sliced) - - section.directions - table - tr - td 1 - td Combine vinegar, water, and sugar in a small saucepan and bring to a boil. - td 5 min - tr - td 2 - td Add onions and simmer until soft. - td 5 min - tr - td 3 - td Place the onions in the refrigerator while you gather the rest of the salad ingredients. - td 5 min - tr - td 4 - td Combine ingredients & toss - td 2 min diff --git a/src/curry-butternut-squash-and-apple-soup/index.pug b/src/curry-butternut-squash-and-apple-soup/index.pug deleted file mode 100644 index de0912e..0000000 --- a/src/curry-butternut-squash-and-apple-soup/index.pug +++ /dev/null @@ -1,75 +0,0 @@ -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") - - body.recipe - h1 Curry Butternut Squash & Apple Soup - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 2 tbsp - td extra-virgin olive oil - tr - td 1 - td carrot - tr - td 1 - td onion (diced) - tr - td 1 - td apple (cored, peeled, and chopped) - tr - td 4 cups - td butternut squash (peeled and chopped) - tr - td 1 tsp - td cinnamon - tr - td 1½ tsp - td yellow curry powder - tr - td ½ tsp - td salt - tr - td ½ tsp - td black pepper - tr - td 4 cups - td chicken broth - tr - td ½ cup - td cream or half'n'half - - section.directions - table - tr - td 1 - td Heat oil in a large soup pot. - td 2 min - tr - td 2 - td Add carrot and onion; heat until carrots have begun to soften and onion is translucent - td 10 min - tr - td 3 - td Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper. - td 1 min - tr - td 4 - td Bring to a boil, reduce heat, and simmer until squash is tender. - td 30 min - tr - td 5 - td Use an immersion blender to purée the soup (or work through a blender in batches) - td 2 min - tr - td 6 - td Add cream and blend into the soup. - td 1 min diff --git a/src/drinks/eggnog/data.yml b/src/drinks/eggnog/data.yml new file mode 100644 index 0000000..bab4c7c --- /dev/null +++ b/src/drinks/eggnog/data.yml @@ -0,0 +1,32 @@ +title: "Eggnog" +timings: + prep: "15 min" +icons: ["gluten-free", "low-carb", "vegetarian"] +servings: 6 +description: > + This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it! +steps: + - ingredients: + - { amount: 4, unit: "", item: "eggs" } + directions: > + In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later. + - ingredients: + - { amount: 1/3, unit: "cup", item: "sugar (white)" } + - { amount: 2, unit: "cups", item: "milk (whole)" } + - { amount: 1, unit: "cup", item: "heavy cream" } + - { amount: 3, unit: "oz", item: "bourbon" } + - { amount: 1, unit: "tsp", item: "nutmeg (ground)" } + directions: > + Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and + add the milk, cream, bourbon, and nutmeg. Stir well to combine. + - ingredients: + - { amount: 1, unit: "tbsp", item: "sugar (white)" } + directions: > + Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar + while the mixer is still running until stiff peaks form. + - ingredients: [] + directions: > + Mix the two bowls together, stirring to combine them fully. Chill before serving. +credit: + name: "Alton Brown" + url: "https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745" diff --git a/src/eggnog/large.png b/src/drinks/eggnog/image.png similarity index 100% rename from src/eggnog/large.png rename to src/drinks/eggnog/image.png diff --git a/src/drinks/limoncello/data.yml b/src/drinks/limoncello/data.yml new file mode 100644 index 0000000..c6c1cc3 --- /dev/null +++ b/src/drinks/limoncello/data.yml @@ -0,0 +1,30 @@ +title: "Limoncello" +timings: + prep: "30 min" + cook: "7 days" +icons: ["gluten-free"] +servings: 32 +description: > + One of the most delightful treats when travelling in Italy is to have fresh Limoncello available after nearly every + meal! Fortunately, it's quite simple to make your own at home, so you can always have it available there as well. +steps: + - ingredients: + - { amount: 10, item: "lemons (fresh)" } + - { amount: 750, unit: "ml", item: "pure alcohol (e.g., Everclear)" } + directions: > + Using a microplane zester, remove the zest from all the lemons, and drop into a sealable, glass jar. Leave the + jar to steep for a week at room temperature in an out-of-the-way location. + - ingredients: + - { amount: 3.5, unit: "cups", item: "water" } + - { amount: 2.5, unit: "cups", item: "white sugar" } + directions: > + Heat the water and sugar mixture until all the sugar has been completely absorbed. Allow the water to return to + room temperature and then pour into the jar with the alcohol and lemon mixture. Allow to steep again overnight. + - ingredients: [] + directions: > + Strain the final mixture through a fine mesh (e.g., cheesecloth, paper towel, etc.) until all the pieces of lemon + zest have been completely removed, and only liquid remains. 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                                                        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." - }], - credits: { - name: "", - url: "" - } -}) diff --git a/src/eggnog/data.js b/src/eggnog/data.js deleted file mode 100644 index 87c4f1a..0000000 --- a/src/eggnog/data.js +++ /dev/null @@ -1,38 +0,0 @@ -module.exports = require("../helpers")({ - title: "Eggnog", - timings: { - prep: "15 min", - }, - icons: ["gluten-free", "low-carb", "vegetarian"], - servings: 6, - description: "This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a " + - "mixer for it!", - steps: [{ - ingredients: [ - { amount: 4, unit: "", item: "eggs" }, - ], - directions: "In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "sugar (white)" }, - { amount: 2, unit: "cups", item: "milk (whole)" }, - { amount: 1, unit: "cup", item: "heavy cream" }, - { amount: 3, unit: "oz", item: "bourbon" }, - { amount: 1, unit: "tsp", item: "nutmeg (ground)" }, - ], - directions: "Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. " + - "Stop the mixer and add the milk, cream, bourbon, and nutmeg. Stir well to combine." - }, { - ingredients: [ - { amount: 1, unit: "tbsp", item: "sugar (white)" }, - ], - directions: "Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. " + - "Gradually add the sugar while the mixer is still running until stiff peaks form." - }, { - directions: "Mix the two bowls together, stirring to combine them fully. Chill before serving." - }], - credit: { - name: "Alton Brown", - url: "https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745" - } -}) diff --git a/src/fluffy-pancakes/data.js b/src/fluffy-pancakes/data.js deleted file mode 100644 index d3f5b2f..0000000 --- a/src/fluffy-pancakes/data.js +++ /dev/null @@ -1,39 +0,0 @@ -module.exports = require("../helpers")({ - title: "Fluffy Pancakes", - timings: { - prep: "10 min", - cook: "5 min", - }, - icons: ["vegetarian"], - servings: 2, - 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.", - steps: [{ - ingredients: [ - { amount: 3/4, unit: "cups", item: "milk" }, - { amount: 1, unit: "tbsp", item: "white vinegar" }, - ], - directions: "Combine the milk and vinegar in a medium bowl and set aside to sour." - }, { - ingredients: [ - { amount: 1, unit: "cup", item: "all-purpose flour" }, - { amount: 2, unit: "tbsp", item: "white sugar" }, - { amount: 1, unit: "tsp", item: "baking powder" }, - { amount: 1/2, unit: "tsp", item: "baking soda" }, - { amount: 1/2, unit: "tsp", item: "salt" }, - ], - directions: "Combine the dry ingredients in a medium bowl and whisk together throughly." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "", item: "egg" }, - ], - directions: "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." - }, { - directions: "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." - }] -}) diff --git a/src/fluffy-pancakes/index.pug b/src/fluffy-pancakes/index.pug deleted file mode 100644 index 52c98bd..0000000 --- a/src/fluffy-pancakes/index.pug +++ /dev/null @@ -1,67 +0,0 @@ -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") - - body.recipe - h1 Fluffy Pancakes - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td ¾ cup - td whole milk - tr - td 2 tbsp - td white vinegar - tr - td 1 cup - td all-purpose flour - tr - td 2 tbsp - td white sugar - tr - td 1 tsp - td baking powder - tr - td ½ tsp - td baking soda - tr - td ½ tsp - td salt - tr - td 1 - td egg - tr - td 2 tbsp - td butter (melted) - - section.directions - table - tr - td 1 - td Combine milk and vinegar in a medium bowl and set aside to sour. - td 5 min - tr - td 2 - td Combine dry ingredients in a small bowl. - td 1 min - tr - td 3 - td Whisk the egg and melted butter into the soured milk. - td 1 min - tr - td 4 - td Whisk the dry ingredients into the wet ingredients a little at a time, being sure to eliminate - | any lumps before adding more of the dry mixture. - td 3 min - tr - td 5 - td Heat a large skillet over medium heat (300°F). Scoop ¼ cup of the batter at a time to form each - | pancake. Cook until bubbles form, then flip. Remove each from the heat when lightly browned. - td 5 min diff --git a/src/french-onion-soup/data.js b/src/french-onion-soup/data.js deleted file mode 100644 index 8aa3ce3..0000000 --- a/src/french-onion-soup/data.js +++ /dev/null @@ -1,54 +0,0 @@ -module.exports = require("../helpers")({ - title: "French Onion Soup", - timings: { - prep: "15 min", - cook: "80 min", - }, - icons: [], - servings: 6, - description: "This ultimate version of the bistro classic is made with homemade beef broth and caramelized " + - "onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and " + - "melts easily.", - steps: [{ - ingredients: [ - { amount: 2, unit: "oz", item: "butter (unsalted)" }, - { amount: 4, item: "onions (large, yellow)" }, - { item: "salt & pepper" }, - ], - directions: "Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the " + - "heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft, " + - "but not falling apart (about 50 min)." - }, { - ingredients: [ - { amount: 1, unit: "", item: "loaf french bread (½lb), cut in ½\" slices" }, - { amount: 1, unit: "oz", item: "butter" }, - ], - directions: "While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter " + - "a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp, " + - "turning once to get both sides (15–20 min)." - }, { - ingredients: [ - { amount: 1, unit: "tsp", item: "sugar (white)" }, - ], - directions: "Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until " + - "browned (10–15 min)." - }, { - ingredients: [ - { amount: 8, unit: "cups", item: "beef broth" }, - { amount: 1, unit: "", item: "bay leaf" }, - ], - directions: "Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 " + - "minutes, and then discard the bay leaf. Add salt and pepper to taste." - }, { - ingredients: [ - { amount: 2, unit: "cups", item: "Gruyére cheese (shredded)" }, - ], - directions: "When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread " + - "at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil " + - "until browned and bubbling (2–5 min)." - }], - credit: { - name: "Fine Cooking", - url: "http://www.finecooking.com/recipe/classic-french-onion-soup" - } -}) diff --git a/src/garlic-broccoli/index.pug b/src/garlic-broccoli/index.pug deleted file mode 100644 index 49f49c0..0000000 --- a/src/garlic-broccoli/index.pug +++ /dev/null @@ -1,53 +0,0 @@ -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") - - body.recipe - h1 Garlic Broccoli - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 1 bunch - td broccoli (cut into bite-size pieces) - tr - td 4 cloves - td garlic - tr - td ½ cup - td parmesan cheese (grated) - tr - td 1 tbsp - td dijon mustard - tr - td ⅓ cup - td olive oil - tr - td ¼ cup - td red wine vinegar - tr - td 1½ tsp - td salt - - section.directions - table - tr - td 1 - td Place garlic on a cutting board and mash into a paste with the salt. - td 2 min - tr - td 2 - td - | Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and - | mix thoroughly. Cover and place in the refigerator. - td 3 hours - tr - td 3 - td Sprinkle parmesan cheese over the broccoli before serving. - td 1 min diff --git a/src/garlic-prime-rib/index.pug b/src/garlic-prime-rib/index.pug deleted file mode 100644 index ef2ae20..0000000 --- a/src/garlic-prime-rib/index.pug +++ /dev/null @@ -1,60 +0,0 @@ -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") - - body.recipe - h1 Garlic Prime Rib - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 5-10 lb - td prime rib roast (1 rib / 2 people) - tr - td 10 cloves - td garlic (minced) - tr - td 2 tbsp - td olive oil - tr - td 2 tsp - td salt - tr - td 2 tsp - td black pepper - tr - td 2 tsp - td thyme - - section.directions - table - tr - td 1 - td Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl. - td 2 min - tr - td 2 - td - | Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until - | it is room temperature. Preheat the oven to 500°F. - td < 1 hour - tr - td 3 - td Add about ½" of water to the bottom of the roasting pan and place in the oven. - td 20 min - tr - td 4 - td - | Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches - | 130°F in the center. - td 45-75 min - tr - td 5 - td Let the roast rest outside the oven before serving. - td 10 min diff --git a/src/generate.py b/src/generate.py new file mode 100644 index 0000000..7c2d076 --- /dev/null +++ b/src/generate.py @@ -0,0 +1,127 @@ +import os +import re +import shutil +import sys +import yaml + +from io import FileIO +from jinja2 import Environment, FileSystemLoader +from typing import Any, Dict, Iterable + + +######################################################################################################################## + +def as_fraction(text): + if text is None: + return "" + + result = str(text) + result = re.sub("\.125$", "⅛", result) + result = re.sub("\.25$", "¼", result) + result = re.sub("\.3+$", "⅓", result) + result = re.sub("\.375$", "⅜", result) + result = re.sub("\.5$", "½", result) + result = re.sub("\.625$", "⅝", result) + result = re.sub("\.6+$", "⅔", result) + result = re.sub("\.75$", "¾", result) + result = re.sub("\.875$", "⅞", result) + result = re.sub("^0+", "", result) + return result + + +######################################################################################################################## + +DATA_FILE = "data.yml" +ENCODING = "utf-8" +HELPER_FUNCTIONS = { + "as_fraction": as_fraction +} +IMAGE_FILE = "image.png" +SECTIONS_FILE = "sections.yml" + +template_env = None +target_dir = None + + +######################################################################################################################## + +def load_recipes(section: Dict[str, Any]) -> Iterable[Dict[str, Any]]: + for recipe_id in os.listdir(section["path"]): + recipe_path = os.path.join(section["path"], recipe_id) + if not os.path.isdir(recipe_path): + continue + + data_file_path = os.path.join(recipe_path, DATA_FILE) + if not os.path.isfile(data_file_path): + continue + + with FileIO(data_file_path, "r") as f: + recipe_yaml = f.readall().decode(ENCODING) + + recipe = yaml.load(recipe_yaml, Loader=yaml.SafeLoader) + recipe["id"] = recipe_id + recipe["path"] = data_file_path + recipe["image_path"] = os.path.join(recipe_path, IMAGE_FILE) + recipe.update(HELPER_FUNCTIONS) + + yield recipe + + +def load_sections(src_dir: str) -> Iterable[Dict[str, Any]]: + sections_path = os.path.join(src_dir, SECTIONS_FILE) + with FileIO(sections_path, "r") as f: + section_yaml_text = f.readall() + + all_sections = yaml.load(section_yaml_text, Loader=yaml.SafeLoader) + for section in all_sections: + section["path"] = os.path.join(src_dir, section["id"]) + yield section + + +def write_cookbook(sections: Iterable[Dict[str, Any]], target_dir: str): + template = template_env.get_template("cookbook.jin") + html = template.render(sections=sections) + + os.makedirs(target_dir, exist_ok=True) + + output_path = os.path.join(target_dir, "index.html") + with FileIO(output_path, "w") as f: + f.write(html.encode(ENCODING)) + + +def write_recipe(recipe: Dict[str, Any], recipe_path: str): + template = template_env.get_template("recipe.jin") + html = template.render(recipe) + + os.makedirs(recipe_path, exist_ok=True) + + output_path = os.path.join(recipe_path, "index.html") + with FileIO(output_path, "w") as f: + f.write(html.encode(ENCODING)) + + if os.path.exists(recipe["image_path"]): + image_target_path = os.path.join(recipe_path, IMAGE_FILE) + shutil.copyfile(recipe["image_path"], image_target_path) + + +######################################################################################################################## + +if __name__ == "__main__": + template_path = sys.argv[1] + src_dir = sys.argv[2] + target_dir = sys.argv[3] + + template_env = Environment( + loader=FileSystemLoader(template_path), + lstrip_blocks=True, + trim_blocks=True, + ) + + sections = list(load_sections(src_dir)) + for section in sections: + section["recipes"] = sorted(list(load_recipes(section)), key=lambda r: r["title"]) + for recipe in section["recipes"]: + recipe_path = os.path.join(target_dir, section["id"], recipe["id"]) + write_recipe(recipe, recipe_path) + + write_cookbook(sections, target_dir) diff --git a/src/generate_styles.py b/src/generate_styles.py new file mode 100644 index 0000000..4ca9571 --- /dev/null +++ b/src/generate_styles.py @@ -0,0 +1,8 @@ +import sys +import sass + +if __name__ == "__main__": + src_dir = sys.argv[1] + target_dir = sys.argv[2] + + sass.compile(dirname=(src_dir, target_dir)) diff --git a/src/gluten-free-flour/data.js b/src/gluten-free-flour/data.js deleted file mode 100644 index 996ede4..0000000 --- a/src/gluten-free-flour/data.js +++ /dev/null @@ -1,20 +0,0 @@ -module.exports = require("../helpers")({ - title: "Gluten-Free Flour", - timings: { - prep: "5 min" - }, - icons: ["gluten-free", "vegetarian"], - 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.", - steps: [{ - ingredients: [ - { amount: 24, unit: "oz", item: "white rice flour" }, - { amount: 7.5, unit: "oz", item: "brown rice flour" }, - { amount: 7, unit: "oz", item: "potato starch" }, - { amount: 3, unit: "oz", item: "tapioca starch" }, - { amount: 3/4, unit: "oz", item: "nonfat dry milk powder" }, - ], - directions: "Mix all the ingredients and store, refrigerated, in an airtight container." - }] -}) diff --git a/src/gnocchi/index.pug b/src/gnocchi/index.pug deleted file mode 100644 index a2b7125..0000000 --- a/src/gnocchi/index.pug +++ /dev/null @@ -1,48 +0,0 @@ -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") - - body.recipe - h1 Gnocchi - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 2 - td potatoes - tr - td 2 cups - td all-purpose flour - tr - td 1 - td egg - - section.directions - table - tr - td 1 - td Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender. - td 12 min - tr - td 2 - td Drain the pot, cool, and mash the potatoes. - td 2min - tr - td 3 - td Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball. - td 2 min - tr - td 4 - td On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut these - | into 1" long segments and set aside. - tr - td 5 - td Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to - | the surface. - td 3-5 min diff --git a/src/hasselback-potatoes/data.js b/src/hasselback-potatoes/data.js deleted file mode 100644 index 33c5552..0000000 --- a/src/hasselback-potatoes/data.js +++ /dev/null @@ -1,38 +0,0 @@ -module.exports = require("../helpers")({ - title: "Hasselback Potatoes", - timings: { - prep: "20 min", - cook: "60 min", - }, - icons: ["gluten-free", "vegetarian"], - servings: 8, - description: "This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first " + - "served. The seasoned potatoes turn out crisp on hte outside and tender on the inside.", - steps: [{ - ingredients: [ - { amount: 4, unit: "", item: "potatoes (large)" }, - ], - directions: "Preheat the oven to 425°F. Wash, but do not peel the potatoes. Place two wooden spoons on " + - "either side of the potato, and slice down to the spoon (taking care not to complete cut through) about " + - "every 1/8th of an inch along the length of the potato." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "olive oil" }, - ], - directions: "Place the potatoes in a baking dish, and drizzle all over with olive oil. Place in the oven to " + - "cook until the start to spread open naturally (about 35–40 minutes)." - }, { - ingredients: [ - { amount: 4, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "cup", item: "cheddar cheese (shredded)" }, - { item: "salt & pepper" }, - ], - directions: "Cut the butter into slivers and wedge them in between each leaf of the potato. Sprinkle with " + - "shredded cheese, salt, and pepper. Add other toppings as desired (e.g., bacon, chives, etc.). Continue " + - "cook until nicely browned (about 20 minutes)." - }], - credit: { - name: "POMPIER850", - url: "https://www.allrecipes.com/recipe/79518/hasselback-potatoes/" - } -}) diff --git a/src/helpers.js b/src/helpers.js deleted file mode 100644 index bffb7f2..0000000 --- a/src/helpers.js +++ /dev/null @@ -1,19 +0,0 @@ -module.exports = function decorate(data) { - data.asFraction = function(n) { - if (!n) return "" - - let result = `${n}` - result = result.replace(/\.125$/, "⅛") - result = result.replace(/\.25$/, "¼") - result = result.replace(/\.3+$/, "⅓") - result = result.replace(/\.375$/, "⅜") - result = result.replace(/\.5$/, "½") - result = result.replace(/\.625$/, "⅝") - result = result.replace(/\.6+$/, "⅔") - result = result.replace(/\.75$/, "¾") - result = result.replace(/\.875$/, "⅞") - result = result.replace(/^0+/, "") - return result - } - return data -} diff --git a/src/hungarian-mushroom-beef-soup/index.pug b/src/hungarian-mushroom-beef-soup/index.pug deleted file mode 100644 index a5e4972..0000000 --- a/src/hungarian-mushroom-beef-soup/index.pug +++ /dev/null @@ -1,127 +0,0 @@ -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") - - body.recipe - section.header - .image(style="background-image: url('./large.png')") - - .about - h1 Hungarian Mushroom Beef Soup - - .timing prep 25 min, cook 60 min - - .icons - .icon.gluten-free - .icon.serving - | × 4 - - .description. - This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from - the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a - supplement to another dish. - - section.instructions - .step - h3 1 - .ingredients - ul - li - .amount 2 tbsp - .item olive oil - li - .amount 1 lb - .item beef stew meat - .detail. - Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool. - - .step - h3 2 - .ingredients - ul - li - .amount 2 tbsp - .item butter (unsalted) - li - .amount 1 - .item yellow onion (chopped) - .detail. - Add butter to the soup pot and sautée the onions until soft and just starting to brown. - - .step - h3 3 - .ingredients - ul - li - .amount ~ - .item salt & pepper - li - .amount 2 tsp - .item dill weed (minced) - li - .amount 1 tsp - .item hungarian paprika - li - .amount ¼ tsp - .item cayenne pepper - li - .amount 1 tbsp - .item tamari (or soy sauce) - li - .amount 2 tbsp - .item dry sherry - li - .amount 4 cups - .item beef broth - li - .amount 1 lb - .item brown mushrooms (chopped) - .detail. - Add salt, pepper, dill, paprika, tamari, sherry, and broth to the onions along with the browned - meat and mushrooms. Bring to a boil and then reduce to a simmer for 1 hour. - - .step - h3 4 - .ingredients - ul - li - .amount 2 tbsp - .item butter (unsalted) - li - .amount 3 tbsp - .item gluten-free flour (or all-purpose) - .detail. - While the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and - heat on medium until it foams. Add flour gradually while whisking continously, taking care to mix it - in completely. - - .step - h3 5 - .ingredients - ul - li - .amount 1 cup - .item whole milk - .detail. - Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any - lumps. Continue to whisk until the roux thickens and then add it to the soup pot. - - .step - h3 6 - .ingredients - ul - li - .amount 2 tsp - .item lemon juice - li - .amount 1 cup - .item sour cream - .detail. - Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and - adjust the spices to taste (adding more paprika to the desired level of heat). - - section.credits. - Recipe by David Miner diff --git a/src/index.pug b/src/index.pug deleted file mode 100644 index b9f8612..0000000 --- a/src/index.pug +++ /dev/null @@ -1,291 +0,0 @@ -doctype html -html - head - link(rel="stylesheet" type="text/css" href="style.css") - meta(name="viewport" content="user-scalable=no, width=device-width") - meta(charset="utf-8") - - body.cookbook - section - h1 Appetizers - - .list - a(href="buffalo-wings") - img(src="buffalo-wings/large.png") - p Buffalo Wings - - section - h1 Baking - - .list - a(href="bagels") - img(src="bagels/large.png") - p Bagels - - a(href="challah") - img(src="challah/large.png") - p Challah - - a(href="fluffy-pancakes") - img(src="fluffy-pancakes/large.png") - p Fluffy Pancakes - - a(href="gluten-free-flour") - img(src="gluten-free-flour/large.png") - p Gluten-Free Flour - - a(href="pizza") - img(src="pizza/large.png") - p Pizza - - a(href="rosemary-dinner-rolls") - img(src="rosemary-dinner-rolls/large.png") - p Rosemary Dinner Rolls - - a(href="southern-buttermilk-biscuits") - img(src="southern-buttermilk-biscuits/large.png") - p Southern Buttermilk Biscuits - - section - h1 Drinks - - .list - a(href="eggnog") - img(src="eggnog/large.png") - p Eggnog - - section - h1 Soups - - .list - a(href="caldo-verde") - img(src="caldo-verde/large.png") - p Caldo Verde - - a(href="clam-chowder") - img(src="clam-chowder/large.png") - p Clam Chowder - - a(href="cream-of-spinach-soup") - img(src="cream-of-spinach-soup/large.png") - p Cream of Spinach Soup - - a(href="creamy-ginger-pumpkin-soup") - img(src="creamy-ginger-pumpkin-soup/large.png") - p Creamy Ginger Pumpkin Soup - - a(href="curry-butternut-squash-and-apple-soup") - img(src="curry-butternut-squash-and-apple-soup/large.png") - p Curry Butternut Squash & Apple Soup - - a(href="french-onion-soup") - img(src="french-onion-soup/large.png") - p French Onion Soup - - a(href="hungarian-mushroom-beef-soup") - img(src="hungarian-mushroom-beef-soup/large.png") - p Hungarian Mushroom Beef Soup - - a(href="spicy-lamb-soup") - img(src="spicy-lamb-soup/large.png") - p Spicy Lamb Soup - - a(href="winter-lentil-soup") - img(src="winter-lentil-soup/large.png") - p Winter Lentil Soup - - section - h1 Salads - - .list - a(href="caesar-salad") - img(src="caesar-salad/large.png") - p Caesar Salad - - a(href="cucumber-salad") - img(src="cucumber-salad/large.png") - p Cucumber Salad - - a(href="ruths-chris-chopped-salad") - img(src="ruths-chris-chopped-salad/large.png") - p Ruth's Chris Chopped Salad - - section - h1 Entrées - - .list - a(href="bbq-pork-ribs") - img(src="bbq-pork-ribs/large.png") - p BBQ Pork Ribs - - a(href="beef-bourguignon") - img(src="beef-bourguignon/large.png") - p Beef Bourguignon - - a(href="beef-brisket") - img(src="beef-brisket/large.png") - p Beef Brisket - - a(href="beef-stroganoff") - img(src="beef-stroganoff/large.png") - p Beef Stroganoff - - a(href="butter-chicken") - img(src="butter-chicken/large.png") - p Butter Chicken - - a(href="cheese-souffle") - img(src="cheese-souffle/large.png") - p Cheese Soufflé - - a(href="chicken-breasts-with-caper-cream-sauce") - img(src="chicken-breasts-with-caper-cream-sauce/large.png") - p Chicken Breasts with Caper Cream Sauce - - a(href="chicken-cordon-bleu") - img(src="chicken-cordon-bleu/large.png") - p Chicken Cordon Bleu - - a(href="chicken-marsala-florentine") - img(src="chicken-marsala-florentine/large.png") - p Chicken Marsala Florentine - - a(href="chicken-parmesan") - img(src="chicken-parmesan/large.png") - p Chicken Parmesan - - a(href="chicken-pastries") - img(src="chicken-pastries/large.png") - p Chicken Pastries - - a(href="chicken-pot-pie") - img(src="chicken-pot-pie/large.png") - p Chicken Pot Pie - - a(href="chicken-tikka-masala") - img(src="chicken-tikka-masala/large.png") - p Chicken Tikka Masala - - a(href="chili") - img(src="chili/large.png") - p Chili - - a(href="chole") - img(src="chole/large.png") - p Chole - - a(href="cornish-game-hens") - img(src="cornish-game-hens/large.png") - p Cornish Game Hens - - a(href="egg-and-onion-pie") - img(src="egg-and-onion-pie/large.png") - p Egg & Onion Pie - - a(href="garlic-prime-rib") - img(src="garlic-prime-rib/large.png") - p Garlic Prime Rib - - a(href="gnocchi") - img(src="gnocchi/large.png") - p Gnocchi - - a(href="keto-pork-ribs") - img(src="keto-pork-ribs/large.png") - p Keto Pork Ribs - - a(href="kielbasa-and-cabbage") - img(src="kielbasa-and-cabbage/large.png") - p Kielbasa and Cabbage - - a(href="kofta-kebabs") - img(src="kofta-kebabs/large.png") - p Kofta Kebabs - - a(href="lemon-chicken-with-mushroom-sauce") - img(src="lemon-chicken-with-mushroom-sauce/large.png") - p Lemon Chicken with Mushroom Sauce - - a(href="orange-chicken") - img(src="orange-chicken/large.png") - p Orange Chicken - - a(href="ratatouille") - img(src="ratatouille/large.png") - p Ratatouille - - a(href="ricotta-meatballs") - img(src="ricotta-meatballs/large.png") - p Ricotta Meatballs - - a(href="roast-leg-of-lamb-with-rosemary") - img(src="roast-leg-of-lamb-with-rosemary/large.png") - p Roast Leg of Lamb with Rosemary - - a(href="roast-fowl") - img(src="roast-fowl/large.png") - p Roast Fowl - - a(href="scrambled-eggs") - img(src="scrambled-eggs/large.png") - p Scrambled Eggs - - a(href="shrimp-with-sweet-potatoes-and-bacon") - img(src="shrimp-with-sweet-potatoes-and-bacon/large.png") - p Shrimp with Sweet Potatoes and Bacon - - a(href="sloppy-joe-sandwiches") - img(src="sloppy-joe-sandwiches/large.png") - p Sloppy Joe Sandwiches - - a(href="stuffed-green-peppers") - img(src="stuffed-green-peppers/large.png") - p Stuffed Green Peppers - - a(href="swedish-meatballs") - img(src="swedish-meatballs/large.png") - p Swedish Meatballs - - section - h1 Sides - - .list - a(href="bok-choy-with-garlic") - img(src="bok-choy-with-garlic/large.png") - p Bok Choy with Garlic - - a(href="bourbon-glazed-carrots") - img(src="bourbon-glazed-carrots/large.png") - p Bourbon Glazed Carrots - - a(href="creamed-spinach") - img(src="creamed-spinach/large.png") - p Creamed Spinach - - a(href="garlic-broccoli") - img(src="garlic-broccoli/large.png") - p Garlic Broccoli - - a(href="hasselback-potatoes") - img(src="hasselback-potatoes/large.png") - p Hasselback Potatoes - - a(href="hummus") - img(src="hummus/large.png") - p Hummus - - a(href="pommes-puree") - img(src="pommes-puree/large.png") - p Pommes Purée - - a(href="sauteed-mushrooms") - img(src="sauteed-mushrooms/large.png") - p Sauteed Mushrooms - - a(href="sweet-potatoes-with-honey-and-rosemary") - img(src="sweet-potatoes-with-honey-and-rosemary/large.png") - p Sweet Potatoes with Honey and Rosemary - - a(href="tzatziki") - img(src="tzatziki/large.png") - p Tzatziki diff --git a/src/keto-pork-ribs/data.js b/src/keto-pork-ribs/data.js deleted file mode 100644 index 211166c..0000000 --- a/src/keto-pork-ribs/data.js +++ /dev/null @@ -1,40 +0,0 @@ - -module.exports = require("../helpers")({ - title: "Keto Pork Ribs", - timings: { - prep: "10 min", - cook: "12 hours", - }, - icons: ["gluten-free", "low-carb", "overnight"], - servings: 8, - description: "Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. " + - "This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy " + - "mustard-based sauce for a very tasty alternative.", - steps: [{ - ingredients: [ - { amount: 2, unit: "tbsp", item: "paprika" }, - { amount: 2, unit: "tbsp", item: "splenda" }, - { amount: 1, unit: "tbsp", item: "garlic powder" }, - { amount: 1, unit: "tbsp", item: "salt" }, - { amount: 1/2, unit: "tbsp", item: "black pepper" }, - { amount: 1/2, unit: "tbsp", item: "ground ginger" }, - { amount: 1/2, unit: "tbsp", item: "onion powder" }, - { amount: 1/4, unit: "tbsp", item: "cayenne pepper" } - ], - directions: "Mix all the dry spices together in a small bowl." - }, { - ingredients: [ - { amount: 2, unit: "racks", item: "pork ribs (about 6 lbs)" }, - { amount: 2, unit: "oz", item: "dijon mustard" } - ], - directions: "Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. " + - "Dust each with the spice mixture until all used up." - }, { - directions: "Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F " + - "overnight." - }, { - directions: "Unpack each bag and lay the ribs out on a cooking sheet. Place under a broiler on the highest " + - "setting until a crusty brown bark begins to form. This will happen at a different rate for each piece, " + - "so you'll need to watch them carefully!" - }] -}) diff --git a/src/kielbasa-and-cabbage/index.pug b/src/kielbasa-and-cabbage/index.pug deleted file mode 100644 index 2a0672b..0000000 --- a/src/kielbasa-and-cabbage/index.pug +++ /dev/null @@ -1,69 +0,0 @@ -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") - - body.recipe - h1 Kielbasa and Cabbage - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 1 lb - td kielbasa - tr - td 6 slices - td bacon - tr - td 1 - td cabbage (chopped) - tr - td 2 tsp - td garlic (minced) - tr - td 1 - td onion (chopped) - tr - td ¼ cup - td water - tr - td 3 tsp - td caraway seed - tr - td ¼ tsp - td red pepper flakes - tr - td ¼ tsp - td salt - tr - td 2 tbsp - td sugar - - section.directions - table - tr - td 1 - td - | Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping - | drippings. - td 5 min - tr - td 2 - td - | Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon - | drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is - | soft and translucent. - td 10-15 min - tr - td 3 - td Add kielbasa to the pan and cook until heated all the way through. - td 10-15 min - tr - td 4 - td Crumble the bacon and sprinkle over the top. - td 1 min diff --git a/src/kofta-kebabs/data.js b/src/kofta-kebabs/data.js deleted file mode 100644 index 7d0c3f8..0000000 --- a/src/kofta-kebabs/data.js +++ /dev/null @@ -1,41 +0,0 @@ -module.exports = require("../helpers")({ - title: "Kofta Kebabs", - timings: { - prep: "20 min", - cook: "30 min", - }, - icons: ["gluten-free", "low-carb"], - servings: 3, - 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.", - steps: [{ - ingredients: [ - { amount: 1, unit: "", item: "onion (yellow)" }, - ], - directions: "Roughly chop the onion into eights and purée in a blender." - }, { - ingredients: [ - { amount: 2, unit: "lbs", item: "lamb (ground)" }, - { amount: 4, unit: "stems", item: "parsley (minced)" }, - { amount: 3, unit: "cloves", item: "garlic (minced)" }, - { amount: 5, unit: "leaves", item: "mint (minced)" }, - { amount: 1, unit: "tsp", item: "white pepper (ground)" }, - { amount: 1, unit: "tsp", item: "cumin (ground)" }, - { amount: 1, unit: "tsp", item: "salt" }, - { amount: 1, unit: "tsp", item: "red pepper flakes" }, - { amount: 1/2, unit: "tsp", item: "coriander (ground)" }, - { amount: 1/4, unit: "tsp", item: "cloves (ground)" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1, unit: "tbsp", item: "olive oil" }, - ], - directions: "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." - }] -}) diff --git a/src/lemon-chicken-with-mushroom-sauce/index.pug b/src/lemon-chicken-with-mushroom-sauce/index.pug deleted file mode 100644 index aabb1c5..0000000 --- a/src/lemon-chicken-with-mushroom-sauce/index.pug +++ /dev/null @@ -1,84 +0,0 @@ -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") - - body.recipe - h1 Lemon Chicken with Mushroom Sauce - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 1 tbsp - td olive oil - tr - td 8 - td chicken breasts (skinless, boneless) - tr - td 1 - td lemon - tr - td ¼ cup - td butter - tr - td 3 cups - td mushrooms (fresh, sliced) - tr - td 2 tbsp - td flour - tr - td ½ cup - td chicken broth - tr - td 1 tbsp - td parsley (fresh, chopped) - - section.directions - table - tr - td 1 - td Preheat the oven to 400° - td 10 min - tr - td 2 - td Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil - td 2 min - tr - td 3 - td - | Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place - | a slice over each breast. - td 5 min - tr - td 4 - td Cook the chicken in the oven until they reach 170°. - td 15 min - tr - td 5 - td While the chicken is in the oven, melt the butter in a saucepan. - td 2 min - tr - td 6 - td Add the mushrooms and cook until they are soft and brown and the liquid has evaporated. - td 6 min - tr - td 7 - td Sprinkle flour over the mushrooms and stir until coated. - td 1 min - tr - td 8 - td Add the chicken broth and stir to make a medium-thick sauce. - td 2 min - tr - td 9 - td Add parsley just as the sauce is finally thickening. - td 1 min - tr - td 10 - td Once the chicken is cooked, plate each breast and cover with mushrooms and sauce. - td 2 min diff --git a/src/mains/bbq-pork-ribs/data.yml b/src/mains/bbq-pork-ribs/data.yml new file mode 100644 index 0000000..76fd6db --- /dev/null +++ b/src/mains/bbq-pork-ribs/data.yml @@ -0,0 +1,32 @@ +title: BBQ Pork Ribs +timings: + prep: 20 min + cook: 2—2½ hours +icons: [gluten-free, overnight] +servings: 6 +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. +steps: + - ingredients: + - { amount: 4, unit: lbs, item: pork ribs } + - { amount: 3/4, unit: cup, item: light brown sugar } + - { amount: 1, unit: tbsp, item: garlic powder } + - { amount: 1, unit: tbsp, item: paprika } + - { amount: 1, unit: tsp, item: hickory smoke salt } + - { amount: 1, unit: tsp, item: red pepper flakes } + directions: > + 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. + - ingredients: [] + directions: > + 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). + - ingredients: + - { amount: 2, unit: cups, item: BBQ sauce } + directions: > + 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). diff --git a/src/bbq-pork-ribs/large.png b/src/mains/bbq-pork-ribs/image.png similarity index 100% rename from src/bbq-pork-ribs/large.png rename to src/mains/bbq-pork-ribs/image.png diff --git a/src/mains/beef-bourguignon/data.yml b/src/mains/beef-bourguignon/data.yml new file mode 100644 index 0000000..bb0a683 --- /dev/null +++ b/src/mains/beef-bourguignon/data.yml @@ -0,0 +1,79 @@ +title: Beef Bourguignon +timings: + prep: 45 min + cook: 3-4 hours +icons: [gluten-free, low-carb] +servings: 6 +description: > + Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required! +steps: + - ingredients: + - { amount: 3, unit: lbs, item: stew beef } + - { amount: 6, unit: oz, item: thick-cut bacon } + - { amount: 1, unit: tbsp, item: olive oil } + directions: > + Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly + browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking + and lightly brown the beef in small batches and set aside with the bacon. + - ingredients: + - { amount: 24, unit: , item: onions (small, white) } + directions: > + Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside + in a small bowl to be used later. + - ingredients: + - { amount: 1, unit: lb, item: mushrooms (brown) } + directions: > + Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've + just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later + - ingredients: + - { amount: 2, unit: tbsp, item: flour } + - { amount: 1/2, unit: tsp, item: salt } + - { amount: 1/2, unit: tsp, item: black pepper } + directions: > + Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and + flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total) + - ingredients: + - { amount: 4, unit: sprigs, item: parsley } + - { amount: 1/2, unit: leaf, item: bay leaf } + - { amount: 1/4, unit: tsp, item: thyme } + directions: > + Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle + with some string to close, and be sure to leave plenty of extra string. + - ingredients: + - { amount: 3, unit: cups, item: red wine } + - { amount: 2 + 1/2, unit: cups, item: beef stock } + - { amount: 1, unit: tbsp, item: tomato paste } + - { amount: 2, unit: cloves, item: garlic (minced) } + - { amount: 1/2, unit: tsp, item: thyme } + - { amount: 1, unit: , item: bay leaf } + directions: > + In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock + to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring + occasionally. (3-4 hours) + - ingredients: + - { amount: 1/2, unit: cups, item: beef stock } + - { amount: 1, unit: tbsp, item: butter } + - { amount: 1, unit: tbsp, item: olive oil } + - { amount: 1/2, unit: tsp, item: salt } + - { amount: 1/2, unit: tsp, item: pepper } + directions: > + With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the + butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care + not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the + liquid has evaporated. Set the onions aside. + - ingredients: + - { amount: 1, unit: tbsp, item: butter } + - { amount: 1, unit: tbsp, item: olive oil } + directions: > + Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the + mushrooms. Sautée until soft and translucent. Set the mushrooms aside. + - ingredients: [] + directions: > + Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place + the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in + the oven (turned off) to keep warm. + - ingredients: [] + directions: > + Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to + simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving + dish. (about 20 min) diff --git a/src/beef-bourguignon/large.png b/src/mains/beef-bourguignon/image.png similarity index 100% rename from src/beef-bourguignon/large.png rename to src/mains/beef-bourguignon/image.png diff --git a/src/mains/beef-brisket/data.yml b/src/mains/beef-brisket/data.yml new file mode 100644 index 0000000..98d3ce1 --- /dev/null +++ b/src/mains/beef-brisket/data.yml @@ -0,0 +1,31 @@ +title: Beef Brisket +timings: + prep: 10 min + cook: 3 hours +icons: [gluten-free] +servings: 6 +description: > + This is the classic beef brisket my Jewish grandmother would serve us every Passover. +steps: + - ingredients: + - { amount: 4, unit: lb, item: beef brisket } + directions: > + In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides. + - ingredients: + - { amount: 1.5, unit: cup, item: grape jelly } + - { amount: 1, unit: cup, item: water } + - { amount: 0.5, unit: cup, item: ketchup } + - { amount: 0.5, unit: cup, item: vinegar } + - { amount: 2, item: onions (yellow) } + - { amount: 1, unit: tbsp, item: garlic (minced) } + - { amount: 1, unit: tbsp, item: salt } + directions: > + Stir in the remaining ingredients. Cover and allow to simmer until the brisket is tender and pulls apart easily + with a fork (2–3 hours). + - ingredients: [] + directions: > + Allow the brisket to cool, and then slice against the grain of the meat. Lay out the slices in a 9x13" dish and + smother with the remaining gravy. +credit: + name: Louise + url: https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/ diff --git a/src/beef-brisket/large.png b/src/mains/beef-brisket/image.png similarity index 100% rename from src/beef-brisket/large.png rename to src/mains/beef-brisket/image.png diff --git a/src/mains/beef-stroganoff/data.yml b/src/mains/beef-stroganoff/data.yml new file mode 100644 index 0000000..c790059 --- /dev/null +++ b/src/mains/beef-stroganoff/data.yml @@ -0,0 +1,62 @@ +title: Beef Stroganoff +timings: + prep: 20 min + cook: 60 min +icons: [gluten-free, low-carb] +servings: 4 +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. +steps: + - ingredients: + - { amount: 2, unit: lb, item: beef (stew meat) } + - { amount: 1/2, unit: cup, item: red wine } + - { amount: 1, unit: tsp, item: salt } + - { amount: 1/2, unit: tsp, item: black pepper } + directions: > + 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. + - ingredients: + - { amount: 2, unit: tbsp, item: butter } + - { amount: 1, unit: , item: yellow onion } + - { amount: 3, unit: cloves, item: garlic } + directions: > + 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. + - ingredients: + - { amount: 2, unit: tbsp, item: olive oil } + directions: > + 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. + - ingredients: + - { amount: 2, unit: tbsp, item: butter } + - { amount: 1, unit: cup, item: mushrooms (sliced) } + directions: > + 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. + - ingredients: + - { amount: 1/4, unit: cup, item: butter } + - { amount: 1/4, unit: cup, item: gluten-free flour (or all-purpose) } + - { amount: 1 + 1/3, unit: cups, item: beef broth } + - { amount: 1, unit: tbsp, item: Worcestershire sauce } + - { amount: 1, unit: tsp, item: yellow mustard } + - { amount: 2, unit: tsp, item: red pepper flakes } + directions: > + 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. + - ingredients: [] + directions: > + Combine everything except the mushrooms 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. + - ingredients: + - { amount: 1/3, unit: cup, item: sour cream } + - { amount: 3, unit: oz, item: cream cheese } + directions: > + Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as + needed. +credit: + name: SANFRANCOOK + url: http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff diff --git a/src/beef-stroganoff/large.png b/src/mains/beef-stroganoff/image.png similarity index 100% rename from src/beef-stroganoff/large.png rename to src/mains/beef-stroganoff/image.png diff --git a/src/mains/butter-chicken/data.yml b/src/mains/butter-chicken/data.yml new file mode 100644 index 0000000..27b19c1 --- /dev/null +++ b/src/mains/butter-chicken/data.yml @@ -0,0 +1,56 @@ +title: Butter Chicken +timings: + prep: 35 min + cook: 30 min +icons: [overnight, gluten-free, low-carb] +servings: 6 +description: > + This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with fairly little + effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, and it was tasty both the day of and + for several days afterward. +steps: + - ingredients: + - { amount: 3, unit: lbs, item: "chicken thighs, on the bone" } + - { amount: 1.5, unit: cups, item: greek yogurt (full-fat) } + - { amount: 2, unit: tbsp, item: lemon juice } + - { amount: 2, unit: tbsp, item: garam masala } + - { amount: 2, unit: tbsp, item: cumin (ground) } + - { amount: 1.5, unit: tbsp, item: tumeric (ground) } + directions: > + Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the chicken and coat + throughly with the marinade. Cover and place in the refrigerator overnight + - ingredients: + - { amount: 1/4, unit: lb, item: butter (unsalted) } + - { amount: 4, unit: tsp, item: vegetable oil } + - { amount: 2, unit: , item: onions (yellow, diced) } + - { amount: 4, unit: cloves, item: garlic (minced) } + - { amount: 3, unit: tbsp, item: ginger (peeled, grated) } + - { amount: 1, unit: tbsp, item: cumin seeds } + directions: > + In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and cook until + translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to brown. + - ingredients: + - { amount: 1, unit: stick, item: cinnamon } + - { amount: 2, item: tomatoes (diced) } + - { amount: 2, item: "red chilies (e.g., jalapeño)" } + - { unit: ~, item: kosher salt } + directions: > + Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft. + - ingredients: + - { amount: 3/4, unit: cup, item: chicken stock } + directions: > + Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken stock, and bring to a + boil. Reduce the heat and simmer, uncovered, for 30 minutes. + - ingredients: + - { amount: 1.5, unit: cups, item: cream } + - { amount: 1.5, unit: tbsp, item: tomato paste } + directions: > + Stir in the cream and tomato paste. Simmer until completely mixed and heated through. + - ingredients: + - { amount: 3, unit: tbsp, item: almonds (slivered) } + - { amount: 1/2, unit: cup, item: cilantro } + directions: > + Add the almonds and cook until softened. Add the cilantro as a garnish and serve. +credit: + name: Sam Sifton, NYTimes Cooking Section + url: https://cooking.nytimes.com/recipes/1016754-butter-chicken diff --git a/src/butter-chicken/large.png b/src/mains/butter-chicken/image.png similarity index 100% rename from src/butter-chicken/large.png rename to src/mains/butter-chicken/image.png diff --git a/src/mains/cheese-souffle/data.yml b/src/mains/cheese-souffle/data.yml new file mode 100644 index 0000000..7355551 --- /dev/null +++ b/src/mains/cheese-souffle/data.yml @@ -0,0 +1,56 @@ +title: Cheese Soufflé +timings: + prep: 20 min + cook: 35 min +icons: [gluten-free, vegetarian] +servings: 4 +description: > + This cheese soufflé turns out a fluffy, slightly salty, cheese delight! +steps: + - ingredients: + - { amount: 2, unit: tbsp, item: parmesean cheese } + - { item: olive oil spray } + directions: > + Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8” soufflé dish with a light coating of oil, + and then sprinkle with parmesean cheese. + - ingredients: + - { amount: 0.25, unit: cup, item: flour (white, all-purpose) } + - { amount: 0.25, unit: tsp, item: paprika } + - { amount: 0.25, unit: tsp, item: salt } + - { amount: 0.125, unit: tsp, item: cayenne pepper } + - { amount: 0.125, unit: tsp, item: white pepper } + - { amount: 1, unit: pinch, item: nutneg } + - { amount: 4, unit: tbsp, item: butter (unsalted) } + - { amount: 1.33, unit: cup, item: milk (whole) } + directions: > + Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the + flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, + whiskly constantly, until the thickened and smooth. + - ingredients: + - { amount: 6, unit: oz, item: Gruyère cheese } + - { amount: 5, unit: tbsp, item: parmesean cheese } + directions: > + Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about + 10min. + - ingredients: + - { amount: 6, item: egg yolks } + - { amount: 1.5, unit: tsp, item: parsley (minced) } + directions: > + Whisk in the egg yolks and parsley. + - ingredients: + - { amount: 6, item: egg whites } + - { amount: 0.25, unit: tsp, item: cream of tartar } + directions: > + Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). + Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip + until fully combined (15sec). + - ingredients: + - { amount: 1, unit: tbsp, item: parmesean cheese } + - { amount: 0.5, unit: tsp, item: parsley (minced) } + directions: > + Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above + the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle + the parsley on top. +credit: + name: Cook's Illustrated + url: https://www.cooksillustrated.com/recipes/7670 diff --git a/src/cheese-souffle/large.png b/src/mains/cheese-souffle/image.png similarity index 100% rename from src/cheese-souffle/large.png rename to src/mains/cheese-souffle/image.png diff --git a/src/mains/chicken-breasts-with-caper-cream-sauce/data.yml b/src/mains/chicken-breasts-with-caper-cream-sauce/data.yml new file mode 100644 index 0000000..a0e9ef0 --- /dev/null +++ b/src/mains/chicken-breasts-with-caper-cream-sauce/data.yml @@ -0,0 +1,28 @@ +title: Chicken Breasts with Caper Cream Sauce +timings: + prep: 20 min + cook: 10 min +icons: [gluten-free, vegetarian] +servings: 4 +description: > + This is a quick, easy way to bring some creamy, salty richness to plain chicken breasts. +steps: + - ingredients: + - { amount: 4, unit: , item: chicken breasts (boneless, skinless) } + - { amount: 1, unit: tsp, item: lemon pepper } + - { amount: 1, unit: tsp, item: salt } + - { amount: 1, unit: tsp, item: dill weed } + - { amount: 1, unit: tsp, item: garlic powder } + directions: > + Season the chicken breasts with the lemon pepper, salt, dill weed, and garlic powder and set aside. + - ingredients: + - { amount: 3, unit: tbsp, item: butter } + directions: > + Melt the butter in a large skillet over medium heat. Sautée the chicken over medium-high heat until browned evenly + all over. Then reduce the heat and cook until the chicken is 170°F in the center (5–10 min). + - ingredients: + - { amount: 0.5, unit: cup, item: whipping cream} + - { amount: 2, unit: tbsp, item: capers } + directions: > + Set the chicken aside on a serving platter, and add the whipping cream to the skillet. Stir continuously until the + sauce thickens. Stir in the capers, then pour over the chicken to serve. diff --git a/src/chicken-breasts-with-caper-cream-sauce/large.png b/src/mains/chicken-breasts-with-caper-cream-sauce/image.png similarity index 100% rename from src/chicken-breasts-with-caper-cream-sauce/large.png rename to src/mains/chicken-breasts-with-caper-cream-sauce/image.png diff --git a/src/mains/chicken-cordon-bleu/data.yml b/src/mains/chicken-cordon-bleu/data.yml new file mode 100644 index 0000000..5fe1864 --- /dev/null +++ b/src/mains/chicken-cordon-bleu/data.yml @@ -0,0 +1,39 @@ +title: Chicken Cordon Bleu +timings: + prep: 25 min + cook: 40 min +icons: [] +servings: +description: > + This classic dish provides a delightful mixture of flavors and textures, although its a bit of work to get it. +steps: + - ingredients: [] + directions: > + Pre-heat the oven to 400°F. + - ingredients: + - { amount: 8, unit: slices, item: ham } + - { amount: 8, unit: slices, item: "swiss cheese (2\" lardons)" } + - { amount: 1, unit: tsp, item: salt } + - { amount: 1, unit: tsp, item: black pepper } + - { amount: 1, unit: tsp, item: thyme} + directions: > + Place slivers of cheese in the center of a piece of ham and sprinkle with the salt, pepper, and thyme. Roll up + each slice and put aside. + - ingredients: + - { amount: 8, unit: , item: chicken breasts (skinless, boneless) } + directions: > + Place each chicken breast between two pieces of parchment paper and pound with a meat hammer until about ¼" + thick. Wrap each chicken breast around a a ham and cheese roll and pin closed with toothpicks. + - ingredients: + - { amount: 0.25, unit: cup, item: butter (melted) } + - { amount: 0.5, unit: cup, item: cornflakes (crushed) } + directions: > + Place the chicken breasts in a baking dish and brush with butter. Coat with the crushed cornflakes. Bake at 400°F + until the chicken has reached 170°F at the center (about 40 min). + - ingredients: + - { amount: 10, unit: oz, item: cream of chicken soup } + - { amount: 1, unit: tsp, item: lemon juice } + - { amount: 0.5, unit: cup, item: sour cream } + directions: > + Mix the soup, lemon juice, and sour cream in a small saucepan. Simmer over a low heat until heated all the way + through. Pour over the cooked checken breasts and serve. diff --git a/src/chicken-cordon-bleu/large.png b/src/mains/chicken-cordon-bleu/image.png similarity index 100% rename from src/chicken-cordon-bleu/large.png rename to src/mains/chicken-cordon-bleu/image.png diff --git a/src/mains/chicken-marsala-florentine/data.yml b/src/mains/chicken-marsala-florentine/data.yml new file mode 100644 index 0000000..5f304d0 --- /dev/null +++ b/src/mains/chicken-marsala-florentine/data.yml @@ -0,0 +1,40 @@ +title: Chicken Marsala Florentine +timings: + prep: 10 min + cook: 30 min +icons: [] +servings: 4 +description: > + This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. The amazing blend of flavors and + textures is out of this world! +steps: + - ingredients: + - { amount: 4, item: chicken breasts } + directions: > + Place chicken breasts between two layers of parchment paper and flatten with a meat mallet until each piece is + less than a half inch thick. + - ingredients: + - { amount: 1/4, unit: cup, item: flour (white, all-purpose) } + - { amount: 1, unit: tbsp, item: oregano (dried) } + - { item: salt & pepper (to taste) } + directions: > + Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece + is completely covered. + - ingredients: + - { amount: 4, unit: tbsp, item: olive oil } + directions: > + Heat the oil on high in a skillet, and fry each piece of chicken until completely cooked and golden on both + sides (160°F). Add more oil as needed. Once cooked, set the chicken aside in a warm place. + - ingredients: + - { amount: 3/4, unit: cup, item: butter } + - { amount: 1, unit: cup, item: marsala wine } + - { amount: 3, unit: cups, item: mushrooms (brown) } + - { amount: 3/4, unit: cups, item: sun-dried tomatoes } + - { amount: 1/2, unit: cup, item: spinach } + directions: > + Using the same skillet, melt the butter and add in the wine, mushrooms, and tomatoes. Cook until the mushrooms + as soft (about 10 min). Add the spinach and cook until the spinach has turned soft (about a minute or two). + Serve the vegetables and sauce over the chicken. +credit: + name: SHANOU + url: https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine diff --git a/src/chicken-marsala-florentine/large.png b/src/mains/chicken-marsala-florentine/image.png similarity index 100% rename from src/chicken-marsala-florentine/large.png rename to src/mains/chicken-marsala-florentine/image.png diff --git a/src/mains/chicken-parmesan/data.yml b/src/mains/chicken-parmesan/data.yml new file mode 100644 index 0000000..cc0223f --- /dev/null +++ b/src/mains/chicken-parmesan/data.yml @@ -0,0 +1,33 @@ +title: Chicken Parmesan +timings: + prep: 15 min + cook: 30 min +icons: [] +servings: 6 +description: > + A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce! +steps: + - ingredients: + - { amount: 6, item: chicken breasts (skinless, boneless) } + - { amount: 2, item: eggs } + - { amount: 1, unit: cup, item: Parmesean cheese (finely grated) } + - { amount: 7, unit: oz, item: bread crumbs (very finely crumbled) } + directions: > + Pour beaten eggs into a shallow dish. Mix the bread crumbs and cheese in another shallow dish. After washing and + drying the chicken breasts, dredge them first in the egg, and then in the bread crumb mixture. Place aside on + parchment paper. + - ingredients: + - { amount: 2, unit: tbsp, item: vegetable oil } + directions: > + In a large skillet, heat oil over medium-high heat. When hot, add the chicken and saute until golden brown on both + sides and the chicken is cooked through (about 8–10 minutes per side). + - ingredients: + - { amount: 12, unit: oz, item: pasta sauce } + - { amount: 6, unit: slices, item: Monterey Jack cheese } + directions: > + Pour tomato sauce into an oven-safe dish just big enough to hold the chicken. Place the chicken on top of the + sauce, and place a slice of cheese over each breast. Cook at 375°F until the cheese has melted and just started to + brown (about 20 minutes). +credit: + name: vero_cn81 + url: https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan diff --git a/src/chicken-parmesan/large.png b/src/mains/chicken-parmesan/image.png similarity index 100% rename from src/chicken-parmesan/large.png rename to src/mains/chicken-parmesan/image.png diff --git a/src/mains/chicken-pot-pie/data.yml b/src/mains/chicken-pot-pie/data.yml new file mode 100644 index 0000000..c675401 --- /dev/null +++ b/src/mains/chicken-pot-pie/data.yml @@ -0,0 +1,41 @@ +title: Chicken Pot Pie +timings: + prep: 25 min + cook: 10 min +icons: [gluten-free] +servings: 4 +description: > + This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor. +steps: + - ingredients: + - { amount: 4, unit: tbsp, item: "butter" } + - { amount: 1, item: "onion, yellow (diced)" } + - { amount: 1, item: "celery stalk (diced)" } + - { amount: 2, item: "carrots (thinly sliced)" } + directions: > + Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft. + - ingredients: + - { amount: 1, unit: tsp, item: "tomato paste" } + - { amount: 1, unit: tsp, item: "thyme (dried)" } + directions: > + Stir in the tomato paste and thyme and cook until browned. + - ingredients: + - { amount: 0.33, unit: cup, item: "gluten-free flour" } + directions: > + Stir in the flour and cook until golden. + - ingredients: + - { amount: 2, unit: cup, item: "chicken broth" } + directions: > + Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed. + - ingredients: + - { amount: 1.5, unit: lbs, item: "chicken thighs (chopped)" } + directions: > + Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min). + - ingredients: + - { amount: 0.5, unit: cup, item: "peas (frozen)" } + - { amount: 0.25, unit: cup, item: "heavy cream" } + - { amount: 3, unit: tbsp, item: "parsley (fresh, minced)" } + - { amount: 1, unit: tbsp, item: "sherry, dry" } + directions: > + Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. Serve either in bowls + as it is, or poured over biscuits, or baked into a pie crust. diff --git a/src/chicken-pot-pie/large.png b/src/mains/chicken-pot-pie/image.png similarity index 100% rename from src/chicken-pot-pie/large.png rename to src/mains/chicken-pot-pie/image.png diff --git a/src/mains/chicken-tikka-masala/data.yml b/src/mains/chicken-tikka-masala/data.yml new file mode 100644 index 0000000..d502297 --- /dev/null +++ b/src/mains/chicken-tikka-masala/data.yml @@ -0,0 +1,60 @@ +title: Chicken Tikka Masala +timings: + prep: 20 min + cook: 45 min +icons: [gluten-free, low-carb] +servings: 4 +description: > + This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US. +steps: + - ingredients: + - { amount: 2, unit: lbs, item: chicken breast (boneless, skinless) } + - { amount: 1, unit: tsp, item: salt } + - { amount: 0.5, unit: tsp, item: cumin seed (ground) } + - { amount: 0.5, unit: tsp, item: coriander (ground) } + - { amount: 0.25, unit: tsp, item: cayenne pepper } + directions: > + Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture to the chicken, + pressing gently so that it sticks well. Place the chicken on a plate, cover with plastic wrap, and refigerate for + 30 minutes. + - ingredients: + - { amount: 1, unit: cup, item: yogurt (plain, whole-milk) } + - { amount: 2, unit: tbsp, item: olive oil } + - { amount: 2, unit: tbsp, item: garlic (minced) } + - { amount: 2, unit: tsp, item: ginger (minced) } + directions: > + In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool + until needed. + - ingredients: + - { amount: 2, unit: tbsp, item: butter (unsalted) } + - { amount: 1, item: onion (large, yellow) } + directions: > + Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes). + - ingredients: + - { amount: 28, unit: oz, item: tomatoes (crushed) } + - { amount: 1, item: chili pepper (minced) } + - { amount: 2, unit: tbsp, item: garlic (minced) } + - { amount: 1, unit: tbsp, item: ginger (minced) } + - { amount: 2, unit: tsp, item: sugar } + - { amount: 0.5, unit: tsp, item: salt } + directions: > + Add crushed tomatoes, garlic, ginger, peppers, sugar, and salt. Bring the mixture to a boil then reduce the heat + to medium-low, cover, and simmer for 15 minutes, stirring occasionally. + directions: > + Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet. + Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking + sheet. Discard the remaining yogurt mixture. Broil the chicken until it reaches 160°F in the center (10-15 + minutes), flipping midway. The exterior should be lightly chared in places. + - ingredients: + - { amount: 0.66, unit: cup, item: heavy cream } + directions: > + While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the + sauce just short of a boil, and remove from the heat. Set it aside to rest, covered until the chicken is ready. + - ingredients: + - { amount: 0.33, unit: cup, item: cilantro (chopped) } + directions: > + Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized + pieces and mix into the sauce. Garnish with cilantro and serve. +credit: + name: America's Test Kitchen + url: https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps diff --git a/src/chicken-tikka-masala/large.png b/src/mains/chicken-tikka-masala/image.png similarity index 100% rename from src/chicken-tikka-masala/large.png rename to src/mains/chicken-tikka-masala/image.png diff --git a/src/mains/chole/data.yml b/src/mains/chole/data.yml new file mode 100644 index 0000000..acc3af3 --- /dev/null +++ b/src/mains/chole/data.yml @@ -0,0 +1,33 @@ +title: Chole +timings: + prep: 20 min +icons: [gluten-free, vegetarian] +servings: 4 +description: > + Chole is an Indian dish featuring garbanzo beans in a highly-seasoned, tomato-based sauce. +steps: + - ingredients: + - { amount: 1, unit: "tbsp", item: "olive oil" } + - { amount: 1, unit: "cup", item: "onions, yellow (diced)" } + - { amount: 1, unit: "tsp", item: "garlic (minced)" } + - { amount: 0.5, unit: "cup", item: "tomatoes (diced)" } + directions: > + Sautée the onions in olive oil in a large skillet over medium-high heat until soft and transluscent. Then stir in + the garlic and continue to sautée until the garlic has browned as well. Finally, add the tomatoes and cook covered + for a further 5 minutes. + - ingredients: + - { amount: 0.25, unit: "cups", item: "water" } + - { amount: 0.5, unit: "tsp", item: "chili powder" } + - { amount: 1.5, unit: "tsp", item: "coriander powder" } + - { amount: 0.5, unit: "tsp", item: "cumin powder" } + - { amount: 0.75, unit: "tsp", item: "garam masala" } + - { amount: 1, unit: "tsp", item: "salt" } + - { amount: 0.5, unit: "tsp", item: "tumeric" } + directions: > + Add in the dry spices and a little water. Allow to cook for a further 5 minutes. + - ingredients: + - { amount: 16, unit: "oz", item: "garbanzo beans (rinsed, drained)" } + - { amount: 1.25, unit: "cups", item: "water" } + - { amount: 2, unit: "tbsp", item: "cilantro (minced)" } + directions: > + Add in the remaining water, garbanzo beans, and cilantro. Cook, uncovered, until the sauce has thickened. diff --git a/src/chole/large.png b/src/mains/chole/image.png similarity index 100% rename from src/chole/large.png rename to src/mains/chole/image.png diff --git a/src/mains/cornish-game-hens/data.yml b/src/mains/cornish-game-hens/data.yml new file mode 100644 index 0000000..771ff5f --- /dev/null +++ b/src/mains/cornish-game-hens/data.yml @@ -0,0 +1,44 @@ +title: Cornish Game Hens +timings: + prep: 15 min + cook: 1 hour +icons: [gluten-free, low-carb] +servings: 4 +description: > + Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they + like most! This recipe turns out very daintily seasoned birds which will make you wish you'd prepared a few extras. +steps: + - ingredients: + - { amount: 4, unit: , item: cornish game hens } + - { amount: 8, unit: slices, item: butter } + - { amount: 4, unit: sprigs, item: rosemary } + - { amount: 4, unit: sprigs, item: thyme } + - { amount: 8, unit: cloves, item: garlic } + - { amount: 1, unit: , item: lemon (quartered) } + directions: > + Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen + and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon + inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and + wings. + - ingredients: + - { amount: 2, unit: tbsp, item: olive oil } + - { item: salt & pepper } + directions: > + Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined + with foil as far apart as possible. Roast for 25 min. + - ingredients: + - { amount: 1/2, unit: cup, item: dry white wine } + - { amount: 1/2, unit: cup, item: chicken broth } + directions: > + Combine wine and chicken broth in a bowl. Baste the hens with the mixture thoroughly. Reduce the temperature + to 325°F and continue to roast, basting every 5-10 minutes, for 30 min longer or until the thickest part + reaches 165°F and the juices run clear. + directions: > + Remove the hens from the roasting pan and pour out any remaining juices into the pan. Transfer the hens to a + warm platter, removing the string, and tent to keep warm. + directions: > + Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, + garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce. +credit: + name: Kimberly Killebrew + url: https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/ diff --git a/src/cornish-game-hens/large.png b/src/mains/cornish-game-hens/image.png similarity index 100% rename from src/cornish-game-hens/large.png rename to src/mains/cornish-game-hens/image.png diff --git a/src/mains/egg-and-onion-pie/data.yml b/src/mains/egg-and-onion-pie/data.yml new file mode 100644 index 0000000..09fedf3 --- /dev/null +++ b/src/mains/egg-and-onion-pie/data.yml @@ -0,0 +1,30 @@ +title: Egg & Onion Pie +timings: + prep: 20 min + cook: 40 min +icons: [gluten-free, low-carb, vegetarian] +servings: 4 +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. +steps: + - ingredients: + - { amount: 2, unit: "tbsp", item: "butter (unsalted)" } + - { amount: 2, item: "yellow onions" } + directions: > + 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) + - ingredients: + - { amount: 2, item: "eggs" } + - { amount: 2, item: "egg yolks" } + - { amount: 1, unit: "cup", item: "milk (whole)" } + - { amount: 1/2, unit: "cup", item: "cream" } + - { amount: 1, unit: "tbsp", item: "chives" } + - { amount: 1, unit: "tbsp", item: "parsley" } + - { unit: 1, unit: "tsp", item: "salt" } + - { unit: 1, unit: "tsp", item: "black pepper" } + directions: > + In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

                                                        Evenly layer + the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until + the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving. diff --git a/src/egg-and-onion-pie/large.png b/src/mains/egg-and-onion-pie/image.png similarity index 100% rename from src/egg-and-onion-pie/large.png rename to src/mains/egg-and-onion-pie/image.png diff --git a/src/mains/garlic-prime-rib/data.yml b/src/mains/garlic-prime-rib/data.yml new file mode 100644 index 0000000..b4bce92 --- /dev/null +++ b/src/mains/garlic-prime-rib/data.yml @@ -0,0 +1,30 @@ +title: Garlic Prime Rib +timings: + prep: 20 min + cook: 40 min +icons: [gluten-free, low-carb] +servings: 4 +description: > + A prime rib roast makes for a magnificent meal all on its own, but this marinade adds an amazing extra dimension. + Plus, the tenting procedure ensures the entire roast remains rich and moist throughout. +steps: + - ingredients: + - { amount: "5–10", unit: "lb", item: "prime rib roast (1 rib / 2 people)" } + directions: > + Pre-heat the oven to 500°F. Place the roast out on the counter until it reaches room temperature. + - ingredients: + - { amount: 10, unit: "tbsp", item: "garlic (minced)" } + - { amount: 2, unit: "tbsp", item: "olive oil" } + - { amount: 2, unit: "tsp", item: "salt" } + - { amount: 2, unit: "tsp", item: "black pepper" } + - { amount: 2, unit: "tsp", item: "thyme (dried)" } + directions: > + Mix the spices with the olive oil in a small bowl. + - ingredients: [] + directions: > + Place the roast on a rack in a roasting pan. Cover evenly with the marinade, and add about ½" of water in the + bottom of the pan (just below the bottom of the rack). Turn the oven down to 325°F, and tent the pan with foil. + Cook until the roast reaches 130°F in the center (approximately 10min / lb). + - ingredients: [] + directions: > + Allow the roast to rest on a cutting board for 5 minutes before carving. diff --git a/src/garlic-prime-rib/large.png b/src/mains/garlic-prime-rib/image.png similarity index 100% rename from src/garlic-prime-rib/large.png rename to src/mains/garlic-prime-rib/image.png diff --git a/src/mains/gnocchi/data.yml b/src/mains/gnocchi/data.yml new file mode 100644 index 0000000..4c85d2a --- /dev/null +++ b/src/mains/gnocchi/data.yml @@ -0,0 +1,28 @@ +title: Gnocchi +timings: + prep: 20 minutes + cook: 30 minutes +icons: [gluten-free, vegetarian] +servings: 4 +description: > + Gnocchi is a delicate potato-based form of pasta. When prepared well, each piece is light and fluffy, and a perfect + delight whether served with a flavorful sauce (e.g., pesto, marinara) or simply on its own with a little butter. +steps: + - ingredients: + - { amount: 2, unit: lbs, item: "potatoes, yukon gold (roughly chopped)" } + directions: > + Bring a pot of water to a boil and drop in the potatoes. Cook until tender (about 10 minutes). Then drain the + water and mash the potatoes. Allow the potatoes to cool until they aren't too warm to handle. + - ingredients: + - { amount: 2, unit: cups, item: "flour, all-purpose" } + - { amount: 1, item: "egg" } + directions: > + Combine the potatoes, flour, and egg in a large mixing bowl. Knead until the dough forms a ball. On a floured + surface, roll out small portions of the dough into long, ½" diameter cylinders. Cut these into 1" segments and + set aside. + - ingredients: + - { amount: 1, unit: tsp, item: "salt" } + directions: > + Bring a pot of lightly-salted water to a boil and drop in the gnocchi a handful at a time. They will sink to the + bottom initially, but then rise to the surface when fully cooked. Use a skimmer to remove them when the rise to + the surface. diff --git a/src/gnocchi/large.png b/src/mains/gnocchi/image.png similarity index 100% rename from src/gnocchi/large.png rename to src/mains/gnocchi/image.png diff --git a/src/mains/keto-pork-ribs/data.yml b/src/mains/keto-pork-ribs/data.yml new file mode 100644 index 0000000..9e82fcc --- /dev/null +++ b/src/mains/keto-pork-ribs/data.yml @@ -0,0 +1,38 @@ +title: Keto Pork Ribs +timings: + prep: 10 min + cook: 12 hours +icons: ["gluten-free", "low-carb"] +servings: 8 +description: > + Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does + not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very + tasty alternative. +steps: + - ingredients: + - { amount: 2, unit: "tbsp", item: "paprika" } + - { amount: 2, unit: "tbsp", item: "splenda" } + - { amount: 1, unit: "tbsp", item: "garlic powder" } + - { amount: 1, unit: "tbsp", item: "salt" } + - { amount: 0.5, unit: "tbsp", item: "black pepper" } + - { amount: 0.5, unit: "tbsp", item: "ground ginger" } + - { amount: 0.5, unit: "tbsp", item: "onion powder" } + - { amount: 0.25, unit: "tbsp", item: "cayenne pepper" } + directions: > + Mix all the dry spices together in a small bowl. + - ingredients: + - { amount: 2, unit: "racks", item: "pork ribs (about 6 lbs)" } + - { amount: 2, unit: "oz", item: "dijon mustard" } + directions: > + Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with + the spice mixture until all used up. + - ingredients: [] + directions: > + Seal each segment of ribs in foil and place on the rack of a roasting pan. Fill the bottom of the pan with water + (until just below the rack), and place in the oven to cook at 300°F until the internal temperature of the ribs + (directly next to the bone) reaches 160°F (about an hour). + - ingredients: [] + directions: > + Unpack each packet and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a + crusty brown bark begins to form. This will happen at a different rate for each piece so you'll need to watch them + carefully! diff --git a/src/keto-pork-ribs/large.png b/src/mains/keto-pork-ribs/image.png similarity index 100% rename from src/keto-pork-ribs/large.png rename to src/mains/keto-pork-ribs/image.png diff --git a/src/mains/kielbasa-and-cabbage/data.yml b/src/mains/kielbasa-and-cabbage/data.yml new file mode 100644 index 0000000..279f106 --- /dev/null +++ b/src/mains/kielbasa-and-cabbage/data.yml @@ -0,0 +1,34 @@ +title: Kielbasa and Cabbage +timings: + prep: + cook: +icons: ["gluten-free", "low-carb"] +servings: +description: > + pass +steps: + - ingredients: + - { amount: 6, unit: "slices", item: "bacon" } + directions: > + Fry the bacon in a dutch oven until browned and crispy. Set the bacon aside, leaving the drippings in the + skillet. + - ingredients: + - { amount: 0.25, unit: "cup", item: "water" } + - { amount: 2, unit: "tbsp", item: "sugar" } + - { amount: 2, unit: "cups", item: "onion, yellow (diced)" } + - { amount: 2, unit: "tsp", item: "garlic (minced)" } + - { amount: 0.25, unit: "tsp", item: "red pepper flakes" } + - { amount: 0.25, unit: "tsp", item: "salt" } + - { amount: 3, unit: "tsp", item: "caraway seeds" } + - { amount: 1, unit: "head", item: "cabbage, green (chopped)" } + directions: > + Add water, sugar, onion, garlic, red pepper flakes, salt and caraway seeds to the bacon drippings. Mix evenly, and + then add the cabbage. Toss gently until the cabbage is evenly coated with grease and seasonings. Cover and cook + on medium until the cabbage is soft and translucent (about 10 minutes). + - ingredients: + - { amount: 1, unit: "lb", item: "kielbasa" } + directions: > + Add the kielbasa and continue cooking on medium until it is heated all the way through. + - ingredients: [] + directions: > + Crumble the bacon on top and serve. diff --git a/src/kielbasa-and-cabbage/large.png b/src/mains/kielbasa-and-cabbage/image.png similarity index 100% rename from src/kielbasa-and-cabbage/large.png rename to src/mains/kielbasa-and-cabbage/image.png diff --git a/src/mains/kofta-kebabs/data.yml b/src/mains/kofta-kebabs/data.yml new file mode 100644 index 0000000..091e177 --- /dev/null +++ b/src/mains/kofta-kebabs/data.yml @@ -0,0 +1,35 @@ +title: Kofta Kebabs +timings: + prep: 20 min + cook: 30 min +icons: [gluten-free, low-carb] +servings: 4 +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. +steps: + - ingredients: + - { amount: 1, item: "onion, yellow" } + directions: > + Roughly chop the onion and purée in a blender. + - ingredients: + - { amount: 2, unit: lbs, item: "lamb (ground)" } + - { amount: 4, unit: stems, item: "parsley (minced)" } + - { amount: 3, unit: cloves, item: "garlic (minced)" } + - { amount: 5, unit: leaves, item: "mint (minced)" } + - { amount: 1, unit: tsp, item: "white pepper (ground)" } + - { amount: 1, unit: tsp, item: "cumin (ground)" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "red pepper flakes" } + - { amount: 0.5, unit: tsp, item: "coriander (ground)" } + - { amount: 0.5, unit: tsp, item: "cloves (ground)" } + directions: > + 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. + - ingredients: + - { amount: 1, unit: tbsp, item: "olive oil" } + directions: > + 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. diff --git a/src/kofta-kebabs/large.png b/src/mains/kofta-kebabs/image.png similarity index 100% rename from src/kofta-kebabs/large.png rename to src/mains/kofta-kebabs/image.png diff --git a/src/mains/lemon-chicken-with-mushroom-sauce/data.yml b/src/mains/lemon-chicken-with-mushroom-sauce/data.yml new file mode 100644 index 0000000..a8f3737 --- /dev/null +++ b/src/mains/lemon-chicken-with-mushroom-sauce/data.yml @@ -0,0 +1,36 @@ +title: Lemon Chicken with Mushroom Sauce +timings: + prep: + cook: +icons: [gluten-free, low-carb] +servings: 4 +description: > + This preparation for chicken has a light and zesty taste, and the mushrooms add a lovely earthy contrast. +steps: + - ingredients: [] + directions: Pre-heat the oven to 400°F. + - ingredients: + - { amount: 1, unit: tbsp, item: "olive oil" } + - { amount: 8, item: "chicken breasts" } + - { amount: 1, item: "lemon" } + directions: > + Coat each chicken breast in olive oil and arrange in a single layer in a baking dish. Squeeze the juice from half + a lemon over them. Slice the other half and arrange the slices on top of the chicken. Place in the oven and cook + until the centers reach 170°F (around 15 minutes). + - ingredients: + - { amount: 0.25, unit: cup, item: "butter, unsalted" } + - { amount: 3, unit: cups, item: "mushrooms, crimini (sliced)" } + - { amount: 2, unit: tbsp, item: "flour, gluten-free" } + directions: > + While the chicken is cooking, melt the butter in a large saucepan. Add the mushrooms and cook until they are + golden brown and the liquid has evaporated. Sprinkle flour over the mushrooms and cook while stirring constantly + for about 1 minute. + - ingredients: + - { amount: 0.5, unit: cup, item: "chicken broth" } + - { amount: 1, unit: tbsp, item: "parsley, fresh (minced)" } + directions: > + Add the chicken broth to the saucepan and stir until all the flour is evenly incorporated. Cook over a medium + heat until the sauce begins to thicken. Add the parsley just as the sauce is finishing up. + - ingredients: [] + directions: > + Once the chicken is out of the oven, plate each piece and cover with the mushroom sauce. diff --git a/src/lemon-chicken-with-mushroom-sauce/large.png b/src/mains/lemon-chicken-with-mushroom-sauce/image.png similarity index 100% rename from src/lemon-chicken-with-mushroom-sauce/large.png rename to src/mains/lemon-chicken-with-mushroom-sauce/image.png diff --git a/src/mains/orange-chicken/data.yml b/src/mains/orange-chicken/data.yml new file mode 100644 index 0000000..b1a9091 --- /dev/null +++ b/src/mains/orange-chicken/data.yml @@ -0,0 +1,49 @@ +title: Orange Chicken +timings: + prep: 45 minutes +icons: [gluten-free, overnight] +servings: 1 +description: > + Zesty, tangy, sweet, and altogether marvelous. It is, however, a lot of preparation and work to cook, so it's not one + you'll want to make except for a special treat. +steps: + - ingredients: + - { amount: 3, unit: cups, item: "water" } + - { amount: 2, item: "oranges" } + - { amount: 0.5, unit: cup, item: "lemon juice" } + - { amount: 0.75, unit: cup, item: "rice vinegar" } + - { amount: 5, unit: tbsp, item: "tamari" } + - { amount: 2, unit: cups, item: "sugar, brown" } + - { amount: 1, unit: tsp, item: "ginger root (minced)" } + - { amount: 1, unit: tsp, item: "garlic (minced)" } + - { amount: 4, unit: tbsp, item: "green onions (chopped)" } + - { amount: 0.5, unit: tsp, item: "red pepper flakes" } + directions: > + Zest the oranges and squeeze all their juice into a large saucepan. Add the remaining ingredients and bring the + whole mixture to a boil. Once at a boil, remove from the heat and allow to cool. + - ingredients: + - { amount: 4, item: "chicken breasts, boneless, skinless" } + directions: > + Cut the chicken into bite-sized pieces and set aside. Once the marinade is cool, place it and the chicken in a + sealed container and refrigerate overnight. + - ingredients: + - { amount: 2, unit: cups, item: "flour, gluten-free mixture" } + - { amount: 0.5, unit: tsp, item: "salt" } + - { amount: 0.5, unit: tsp, item: "black pepper" } + directions: > + Separate the flour, salt, and pepper into two zip-loc bags and place half the chicken in each, reserving the + excess marinade. Shake well, until the chicken is evenly covered and dry. + - ingredients: + - { amount: 1, unit: cup, item: "cooking oil" } + directions: > + Fill the bottom of a large skillet with ¼” of a high-heat frying oil. Heat until quite hot. Working in batches, + fry the chicken until crisp and lightly browned on all sides. Once cooked, set aside the chicken on a plate lined + with paper towels. + - ingredients: + - { amount: 3, unit: tbsp, item: "cornstarch" } + - { amount: 0.33, unit: cup, item: "water, cold" } + directions: > + Mix the cornstarch and water in a small dish. Drain the skillet of oil and wipe clean. Pour in half of the + reserved marinade and heat on medium-high. Once it starts to bubble, slowly whisk in the cornstarch mixture. + Reduce the marinade until it is the desired thickness. Then add in the reserved chicken and cook until heated + through. diff --git a/src/orange-chicken/large.png b/src/mains/orange-chicken/image.png similarity index 100% rename from src/orange-chicken/large.png rename to src/mains/orange-chicken/image.png diff --git a/src/mains/ratatouille/data.yml b/src/mains/ratatouille/data.yml new file mode 100644 index 0000000..93ac061 --- /dev/null +++ b/src/mains/ratatouille/data.yml @@ -0,0 +1,37 @@ +title: Ratatouille +timings: + prep: 30 minutes + cook: 30 minutes +icons: [gluten-free, low-carb] +servings: 6 +description: > + This dish was inspired by the Pixar movie of the same name, but has really developed quite a long way. It now + includes sausage, italian herbs, and plenty of cheese. Plus, it makes for a glorious presentation on the table. +steps: + - ingredients: + - { amount: 4, unit: links, item: "sausage, mild italian" } + directions: > + Boil the sausages in a large pot until nearly cooked (120°F in the centers). Pre-heat the oven to 400°F. + - ingredients: + - { amount: 2, item: "zucchini" } + - { amount: 2, item: "summer squash" } + directions: > + Use a mandoline to slice the sausage, zucchini, and summer squash into ⅛" rounds. Place each of these in separate + bowls. + - ingredients: + - { amount: 16, unit: oz, item: "tomato purée" } + - { amount: 8, unit: oz, item: "smoked gouda cheese (shredded)" } + - { amount: 8, unit: oz, item: "assiago cheese (shredded)" } + directions: > + Spread a thin layer of tomatoe purée on the bottom of a large baking dish. Add in alternating slices of sausage, + zucchini, and squash slices slightly overlapping with one another in concentric circles until the entire bottom of + the dish has been covered. Add a layer of shredded cheese. Then, repeat these layers until all the materials have + been used up, or the the dish is completely full. + - ingredients: + - { amount: 1, item: "bell pepper, red" } + - { amount: 2, unit: tsp, item: "fennel seeds" } + - { amount: 1, unit: tsp, item: "paprika" } + directions: > + Cut the pepper into ribbons and lay out across the top layer of cheese. Sprinkle the fennel seeds evenly across + the entire surface, and dust with paprika. Place the entire dish in the oven and cook until the sauce is bubbling + and the cheese has started to brown (about 30 minutes). diff --git a/src/ratatouille/large.png b/src/mains/ratatouille/image.png similarity index 100% rename from src/ratatouille/large.png rename to src/mains/ratatouille/image.png diff --git a/src/mains/ricotta-meatballs/data.yml b/src/mains/ricotta-meatballs/data.yml new file mode 100644 index 0000000..5065ed2 --- /dev/null +++ b/src/mains/ricotta-meatballs/data.yml @@ -0,0 +1,45 @@ +title: Ricotta Meatballs +timings: + prep: 20 minutes + cook: 40 minutes +icons: [gluten-free] +servings: 8 +description: > + Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course + we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs. +steps: + - ingredients: [] + directions: > + Pre-heat the oven to 400°F. + - ingredients: + - { amount: 0.5, item: "onion, yellow (diced)" } + - { amount: 2, unit: tbsp, item: "olive oil" } + - { amount: 3, unit: tbsp, item: "garlic (minced)" } + directions: > + Saute the onions in olive in a medium skillet until translucent and soft (about 5 minutes). The add the garlic and + continue to sautee for another 2 minutes. + - ingredients: + - { amount: 1, unit: lb, item: "beef (ground)" } + - { amount: 1, unit: cup, item: "ricotta cheese, whole milk" } + - { amount: 0.25, unit: cup, item: "parsley, italian (packed)" } + - { amount: 1, item: "egg" } + - { amount: 1.5, unit: tsp, item: "salt" } + - { amount: 0.5, unit: tsp, item: "black pepper" } + - { amount: 0.125, unit: tsp, item: "cayenne pepper" } + - { amount: 0.33, unit: cup, item: "oatmeal, gluten-free" } + directions: > + Combine the sauteed onions and garlic with the beef, cheese, parsley, egg, salt, black pepper, and cayenne pepper. + Mix until completely combined. Add the oatmeal, and continue to mix until fully combined. + - ingredients: [] + directions: > + Form 1" diameter balls out of the meat mixture and set aside on a tray covered in parchment paper. + - ingredients: + - { amount: 2, unit: tbsp, item: "olive oil" } + - { amount: 28, unit: oz, item: "tomato, crushed" } + directions: > + Lightly brown the meatballs in olive oil in batches using a large skillet. Place the finished meatballs in an + oven-safe casserole dish. Once they're all browned, pour the tomatoes over the meatballs and cover with foil. + Cook in the oven until the centers of the meatballs have reached 130°F. +credits: + name: Chef John + url: https://www.allrecipes.com/recipe/235710/chef-johns-ricotta-meatballs/ diff --git a/src/ricotta-meatballs/large.png b/src/mains/ricotta-meatballs/image.png similarity index 100% rename from src/ricotta-meatballs/large.png rename to src/mains/ricotta-meatballs/image.png diff --git a/src/mains/roast-fowl/data.yml b/src/mains/roast-fowl/data.yml new file mode 100644 index 0000000..0f42f29 --- /dev/null +++ b/src/mains/roast-fowl/data.yml @@ -0,0 +1,42 @@ +title: Roast Fowl +timings: + prep: 10 min + cook: 2-5 hours +icons: [gluten-free, low-carb] +servings: 3-10 +description: > + I roast fowl, whether chicken or turkey, using basically the same approach, with the only difference coming down to + timing. Whenever possible, it is better to roast longer and at a lower temperature. However, you can speed things up + by raising the temperature, but at the cost of the meat being a little less tender, and a little less evenly cooked. + However, this recipe guarantees a surberbly rich and moist roast fowl. +steps: + - ingredients: + - { amount: 1, unit: stalk, item: "celery" } + - { amount: 1, item: "onion (chopped)" } + - { amount: 10, unit: leaves, item: "basil" } + - { amount: 5, unit: stems, item: "rosemary" } + directions: > + Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill pan about 1” deep. + Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap + between the bottom of the bird and the top of the water. + - ingredients: + - { amount: 1, item: "fowl" } + - { amount: 2, unit: tbsp, item: "olive oil" } + directions: > + Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should leave a small gap + between the bottom of the bird and the top of the water. Using a basting brush paint the top of the bird and cover + with alumninum foil to make a tent which completely encloses the bird. + directions: > + Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If you have more time, + lower the temperature (min. of 200°F), if you have less time, raise the temperature (max. of 350°F). Using a meat + thermometer, check the temperature of the bird about every 30 min. When the bird reaches a temperature of 160°F, + remove the foil cover, and use a basting brush to wet the turkey all over. Set aside 6 cups of the liquid from the + roasting pan—avoiding any solids. Continue to roast until the bird has reached 170°F. + - ingredients: + - { amount: 1, unit: tbsp, item: "corn starch" } + directions: > + While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. Add the corn starch to + a small dish of cold water until completely mixed, and then gradually add the mixture to the saucepan, stirring + constantly. Continue to cook on high, stirring constantly, until the gravy has the consistency of honey. +credit: + name: Andrew Miner diff --git a/src/roast-fowl/large.png b/src/mains/roast-fowl/image.png similarity index 100% rename from src/roast-fowl/large.png rename to src/mains/roast-fowl/image.png diff --git a/src/mains/roast-leg-of-lamb-with-rosemary/data.yml b/src/mains/roast-leg-of-lamb-with-rosemary/data.yml new file mode 100644 index 0000000..eb8a17c --- /dev/null +++ b/src/mains/roast-leg-of-lamb-with-rosemary/data.yml @@ -0,0 +1,33 @@ +title: Roast Leg of Lamb +timings: + prep: 10 minutes + cook: 60 minutes +icons: [gluten-free, low-carb, overnight] +servings: 10 +description: > + The trick to a really good leg of lamb is to get it as fresh as possible, and to avoid overcooking it. Both will help + avoid the overly gamey flavor that some people object to in lamb. Done correctly, though, it makes for a rich and + delightful change from beef or pork. +steps: + - ingredients: + - { amount: 5, unit: lb, item: "leg of lamb" } + - { amount: 0.25, unit: cup, item: "honey" } + - { amount: 2, unit: tbsp, item: "mustard, dijon" } + - { amount: 1, unit: tsp, item: "black pepper" } + - { amount: 3, unit: tbsp, item: "garlic (minced)" } + - { amount: 1, unit: tsp, item: "lemon zest" } + - { amount: 2, unit: tbsp, item: "rosemary, fresh (minced)" } + - { amount: 1, unit: tsp, item: "salt, coarse" } + directions: > + Combine the honey, mustard, pepper, garlic, lemon zest and rosemary in a small bowl. Cover the leg of lamb with + the marinade and place in the refrigerator overnight. + - ingredients: + - { amount: 1, unit: tsp, item: "salt, coarse" } + directions: > + Pre-heat the oven to 450°F. Place the leg of lamb on the rack of a roasting pan, and add enough water to come just + below the rack. Sprinkle the roast with salt, and then tent it with foil. Place the roasting pan in the oven to + cook until the internal temperature reaches 130°F (about 45 minutes). + - ingredients: [] + directions: > + Remove the foil, and continue to cook until the roast has reached 140°F in the center. Remove the roast from the + oven, and allow to rest on a cutting board for 5 minutes before carving. diff --git a/src/roast-leg-of-lamb-with-rosemary/large.png b/src/mains/roast-leg-of-lamb-with-rosemary/image.png similarity index 100% rename from src/roast-leg-of-lamb-with-rosemary/large.png rename to src/mains/roast-leg-of-lamb-with-rosemary/image.png diff --git a/src/mains/scrambled-eggs/data.yml b/src/mains/scrambled-eggs/data.yml new file mode 100644 index 0000000..933de3f --- /dev/null +++ b/src/mains/scrambled-eggs/data.yml @@ -0,0 +1,31 @@ +title: "Scrambled Eggs" +timings: + prep: "15 min" +icons: [ "gluten-free", "low-carb", "vegetarian" ] +servings: 3 +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... +steps: + - ingredients: + - { amount: 9, item: "eggs (large)" } + - { amount: 2, unit: "tbsp", item: "half-n-half" } + directions: > + Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color. + - ingredients: + - { amount: 1, unit: "tbsp", item: "butter" } + directions: > + 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. + - ingredients: + - { amount: 3, unit: "oz", item: "cream cheese" } + - { unit: "~", item: "celery salt" } + directions: > + 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. +credit: + name: "Larry Miner, David Miner, and Andrew Miner" diff --git a/src/scrambled-eggs/large.png b/src/mains/scrambled-eggs/image.png similarity index 100% rename from src/scrambled-eggs/large.png rename to src/mains/scrambled-eggs/image.png diff --git a/src/mains/shrimp-with-sweet-potatoes-and-bacon/data.yml b/src/mains/shrimp-with-sweet-potatoes-and-bacon/data.yml new file mode 100644 index 0000000..6902814 --- /dev/null +++ b/src/mains/shrimp-with-sweet-potatoes-and-bacon/data.yml @@ -0,0 +1,39 @@ +title: Shrimp with Sweet Potato +timings: + prep: 10 minutes + cook: 10 minutes +icons: [gluten-free] +servings: 5 +description: > + This is a delightful dish in all the various flavors it brings. Sweet from the potatoes, salty from the bacon, a + little bit of the sea from shrimp... all mixed together in a single, delightful package. +steps: + - ingredients: + - { amount: 2, item: "sweet potatos / yams (chopped)" } + - { amount: 1, unit: cup, item: "yogurt, greek" } + - { amount: 2, unit: tbsp, item: "maple syrup" } + - { amount: 0.25, unit: tsp, item: "cinnamon" } + directions: > + Boil the sweet potatoes until soft (about 10 minutes). The purée in a food processor with the yogurt, honey, and + cinnamon. Set aside until needed. + - ingredients: + - { amount: 4, unit: slices, item: "bacon" } + - { amount: 2, unit: tbsp, item: "butter" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "black pepper" } + directions: > + Roughly chop the bacon into 1" pieces and cook until crispy in a large skillet. Once cooked, dice and set aside + in a serving bowl. + - ingredients: + - { amount: 2, unit: tbsp, item: "butter" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "black pepper" } + - { amount: 20, item: "shrimp, large" } + directions: > + Melt the butter in the same skillet over high heat, and season with the salt and pepper. Drop the de-shelled, + raw shrimp into the pan and cook, stirring constantly. Cook until the tails have only just curled into a "C" + shape, and the flesh has only just turned pink. Be careful not to overcook! + - ingredients: [] + directions: > + Optionally serve by placing several small dollops of sweet potato on the plate with a single shrimp on each. + Sprinkle generously with bacon bits. diff --git a/src/shrimp-with-sweet-potatoes-and-bacon/large.png b/src/mains/shrimp-with-sweet-potatoes-and-bacon/image.png similarity index 100% rename from src/shrimp-with-sweet-potatoes-and-bacon/large.png rename to src/mains/shrimp-with-sweet-potatoes-and-bacon/image.png diff --git a/src/mains/sloppy-joe-sandwiches/data.yml b/src/mains/sloppy-joe-sandwiches/data.yml new file mode 100644 index 0000000..1246277 --- /dev/null +++ b/src/mains/sloppy-joe-sandwiches/data.yml @@ -0,0 +1,37 @@ +title: Sloppy Joe Sandwiches +timings: + prep: 15 minutes + cook: 45 minutes +icons: [gluten-free] +servings: 1 +description: > + Rich and tangy, this sloppy joe recipe is a major favorite in my house. It's also very flexible: serve on a bun, by + itself, or in many other possible presentations. +steps: + - ingredients: + - { amount: 2, unit: tbsp, item: "olive oil" } + - { amount: 2, item: "onions, yellow (diced)" } + directions: > + In a dutch oven, sautée the onions until soft and translucent (about 5 minutes). + - ingredients: + - { amount: 3, unit: lbs, item: "ground beef" } + directions: > + Add the ground beef, and cook, stirring constantly and breaking up the pieces of beef, until it is evenly browned + and crumbled into small pieces. + - ingredients: + - { amount: 3, unit: cups, item: "ketchup" } + - { amount: 3, unit: tbsp, item: "sugar, brown" } + - { amount: 3, unit: tsp, item: "Worcestershire sauce" } + - { amount: 3, unit: tsp, item: "mustard, yellow" } + - { amount: 3, unit: tsp, item: "vinegar, white" } + - { amount: 3, unit: tsp, item: "chili powder" } + - { amount: 0.75, unit: tsp, item: "garlic powder" } + - { amount: 0.75, unit: tsp, item: "onion powder" } + - { amount: 0.75, unit: tsp, item: "salt" } + directions: > + Stir in the remaining ingredients, mix well, and bring to a boil. Reduce to a very low simmer and cover. Cook + for about 45 minutes to allow the flavors to mix completely. + - ingredients: + - { amount: 8, item: "hamburger buns" } + directions: > + If so desired, serve on soft hamburger buns. Otherwise, simply serve in bowls with a spoon. diff --git a/src/sloppy-joe-sandwiches/large.png b/src/mains/sloppy-joe-sandwiches/image.png similarity index 100% rename from src/sloppy-joe-sandwiches/large.png rename to src/mains/sloppy-joe-sandwiches/image.png diff --git a/src/mains/stuffed-green-peppers/data.yml b/src/mains/stuffed-green-peppers/data.yml new file mode 100644 index 0000000..bcd30f7 --- /dev/null +++ b/src/mains/stuffed-green-peppers/data.yml @@ -0,0 +1,39 @@ +title: Stuffed Green Peppers +timings: + prep: 30 min + cook: 30 min +icons: [gluten-free] +servings: 6 +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. +steps: + - ingredients: + - { amount: 6, unit: , item: "green bell peppers" } + - { amount: 1, unit: tsp, item: "salt" } + directions: > + 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). + - ingredients: + - { amount: 1, unit: lb, item: "lean ground beef" } + - { amount: 0.33, unit: cup, item: "onion (diced)" } + - { amount: 1, unit: can (14oz), item: "tomatoes (diced)" } + - { amount: 0.5, unit: cup, item: "rice (uncooked)" } + - { amount: 0.5, unit: cup, item: "water" } + - { amount: 1, unit: tsp, item: "Worcestershire sauce" } + directions: > + 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). + - ingredients: + - { amount: 1, unit: cup, item: "chedder cheese (shredded)" } + - { amount: 2, unit: cans (12 oz), item: "tomato soup" } + directions: > + 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). +credit: + name: Suzanne M. Munson + url: http://allrecipes.com/recipe/17991/stuffed-green-peppers-i diff --git a/src/stuffed-green-peppers/large.png b/src/mains/stuffed-green-peppers/image.png similarity index 100% rename from src/stuffed-green-peppers/large.png rename to src/mains/stuffed-green-peppers/image.png diff --git a/src/mains/swedish-meatballs/data.yml b/src/mains/swedish-meatballs/data.yml new file mode 100644 index 0000000..69c87c9 --- /dev/null +++ b/src/mains/swedish-meatballs/data.yml @@ -0,0 +1,33 @@ +title: Swedish Meatballs +timings: + prep: 60 min +icons: [] +servings: 8 +description: This receipe makes the softest, most succulent meatballs you'll ever try. +steps: + - ingredients: + - { amount: 1, unit: tbsp, item: "butter, unsalted" } + - { amount: 1, unit: tbsp, item: "onion (minced)" } + directions: > + Melt the butter in a skillet and cook the onions until lightly browned. + - ingredients: + - { amount: 0.33, unit: cup, item: "breadcrumbs" } + - { amount: 0.5, unit: cup, item: "water" } + - { amount: 0.5, unit: cup, item: "half-n-half" } + - { amount: 0.75, unit: lb, item: "ground beef" } + - { amount: 0.25, unit: lb, item: "ground pork" } + - { amount: 2, unit: tsp, item: "salt" } + - { amount: 0.33, unit: tsp, item: "sugar, granulated" } + - { amount: 0.25, unit: tsp, item: "white pepper (ground)" } + directions: > + In a large bowl, whisk the breadcrumbs, water, and half-n-half together and let sit for a few minutes. Then mix in + the remaining ingredients and knead until it forms a smooth paste. + - ingredients: + - { amount: 3, unit: tbsp, item: "butter, unsalted" } + directions: > + Melt more butter into the skillet. Using a small spoon, form meatballs and drop them into the melted butter. + Cover and allow to cook on medium heat until an even color all the way through (about 10 minutes). Work in + batches, setting aside the cooked meatballs in a warm oven to stay hot. +credit: + name: Linda T. + url: https://www.allrecipes.com/recipe/222371/swedish-meatballs-from-a-swede diff --git a/src/swedish-meatballs/large.png b/src/mains/swedish-meatballs/image.png similarity index 100% rename from src/swedish-meatballs/large.png rename to src/mains/swedish-meatballs/image.png diff --git a/src/orange-chicken/index.pug b/src/orange-chicken/index.pug deleted file mode 100644 index 049f610..0000000 --- a/src/orange-chicken/index.pug +++ /dev/null @@ -1,124 +0,0 @@ -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") - - body.recipe - h1 Orange Chicken - - section.ingredients - .image - img(src="large.png") - .list - h2 For the marinade - - table - tr - td 3 cups - td water - tr - td 2 - td oranges - tr - td ½ cup - td lemon juice - tr - td ⅔ cup - td rice vinegar - tr - td 5 tbsp - td soy sauce - tr - td 2 cups - td brown sugar - tr - td 1 tsp - td ginger root (minced) - tr - td 1 tsp - td garlic (minced) - tr - td 4 tbsp - td green onions (chopped) - tr - td ½ tsp - td red pepper flakes - tr - td 4 - td chicken breasts (boneless, skinless) - - h2 For cooking - - table - tr - td 2 cups - td all-purpose flour - tr - td ½ tsp - td sald - tr - td ½ tsp - td black pepper - tr - td 1 cup - td cooking oil - tr - td 3 tbsp - td cornstarch - tr - td ⅓ cup - td water (cold) - - section.directions - h2 For the marinade - - table - tr - td 1 - 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 10 min - tr - td 2 - td Cut the chicken into bite-sized pieces and set aside until the marinade is cool. - td 10-15 min - tr - td 3 - td Place the chicken and marinade into a sealable container and refrigerate. - td overnight - - h2 For cooking - - table - tr - td 1 - 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 - | in each bag. - td 3 min - tr - td 2 - 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 4 min - tr - td 3 - 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 10 min - tr - td 4 - td Combine the cold water and cornstarch in a small container and set aside. - td 1 min - tr - td 5 - 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 - | through the pan leaves a clear trail behind it. - td 10-15 min - tr - td 6 - td Add the chicken to the reduced marinade and cook until heated through. - td 2 min diff --git a/src/pizza/data.js b/src/pizza/data.js deleted file mode 100644 index ebc6735..0000000 --- a/src/pizza/data.js +++ /dev/null @@ -1,48 +0,0 @@ -module.exports = require("../helpers")({ - title: "Pizza", - timings: { - prep: "2-3 days", - cook: "10 min", - }, - icons: ["overnight", "vegetarian"], - servings: 12, - description: "This recipe will give you a classic NY-style pizza, but a huge part of the final result is going " + - "to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!", - steps: [{ - ingredients: [ - { amount: 500, unit: "g", item: "water (110°F–115°F)" }, - { amount: 3.5, unit: "g", item: "instant dry yeast" }, - { amount: 8, unit: "g", item: "sugar" }, - ], - directions: "Add the yeast and sugar to the water without stirring and wait about 5 minutes." - }, { - ingredients: [ - { amount: 800, unit: "g", item: "bread flour (King Arthur's)" }, - { amount: 16, unit: "g", item: "salt" }, - ], - directions: "Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate " + - "the flour mixture into the water until fully mixed." - }, { - ingredients: [ - { amount: 3, unit: "tsp", item: "olive oil" }, - ], - directions: "Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the" + - "dough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed " + - "to rise slowly over 2–3 days before use. Freeze if not used in that time." - }, { - directions: "Preheat a pizza stone in the oven to 550°F (this can take up to an hour)." - }, { - directions: "Open up each portion of dough as described here, " + - "taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of " + - "parchment paper dusted with flour." - }, { - ingredients: [ - { amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" }, - { amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" }, - ], - directions: "Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide " + - "the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving " + - "the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the " + - "crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas." - }] -}) diff --git a/src/pommes-puree/data.js b/src/pommes-puree/data.js deleted file mode 100644 index 6e9e8db..0000000 --- a/src/pommes-puree/data.js +++ /dev/null @@ -1,37 +0,0 @@ -module.exports = require("../helpers")({ - title: "Pommes Purée", - timings: { - prep: "25 min", - cook: "20 min", - }, - icons: ["gluten-free", "vegetarian"], - servings: 6, - 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.", - steps: [{ - ingredients: [ - { amount: 2, unit: "lb", item: "yukon potatoes" }, - ], - directions: "Peel and chop the potatoes into 1” cubes. Rise and set aside to drain." - }, { - ingredients: [ - { amount: 1+1/3, unit: "cups", item: "whole milk (+ a little extra)" }, - { amount: 20, unit: "tbsp", item: "butter" }, - { amount: 2, unit: "tsp", item: "salt" }, - ], - directions: "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)" - }, { - directions: "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." - }, { - directions: "Re-combine thoroughly, adding just enough milk to make them almost pourable (like a " + - "thick pudding), and bring back to temperature." - }], - credit: { - name: "Joël Robuchon", - url: "http://www.foodandwine.com/recipes/pommes-puree" - } -}) diff --git a/src/ratatouille/index.pug b/src/ratatouille/index.pug deleted file mode 100644 index 222941e..0000000 --- a/src/ratatouille/index.pug +++ /dev/null @@ -1,82 +0,0 @@ -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") - - body.recipe - h1 Ratatouille - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 4 - td italian sausage links (mild) - tr - td 2 - td zucchini (same size as links) - tr - td 2 - td summer squash (same size as links) - tr - td 1 - td red bell pepper - tr - td 16 oz - td tomato purée - tr - td 8 oz - td smoked gouda cheese - tr - td 8 oz - td assiago cheese - tr - td 2 tsp - td fennel seeds - tr - td 2 tbsp - td olive oil - tr - td 1 tsp - td paprika - - section.directions - table - tr - td 1 - td Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F). - td 10 min - tr - td 2 - td Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices. - td 10 min - tr - td 3 - td In a ceramic, oven-safe, dish, spread a thin layer of tomato purée. - td 1 min - tr - td 4 - td - | Lay out the sliced items at a 45°, alternating between the three types until the entire - | bottom of the dish has been covered. - td 5 min - tr - td 5 - td Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese. - td 2 min - tr - td 6 - td Continue to alternate layers until the dish is full, ending with a cheese layer. - td 10 min - tr - td 7 - td Garnish with a dusting of paprika and thin ribbons of red bell pepper. - td 2 min - tr - td 8 - td Cover with foil and bake at 400°. - td 30 min diff --git a/src/ricotta-meatballs/index.pug b/src/ricotta-meatballs/index.pug deleted file mode 100644 index c150a77..0000000 --- a/src/ricotta-meatballs/index.pug +++ /dev/null @@ -1,82 +0,0 @@ -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") - - body.recipe - h1 Ricotta Meatballs - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td ½ - td onion - tr - td 4 tbsp - td olive oil - tr - td 3 cloves - td garlic - tr - td 1 cup - td whole milk ricotta cheese - tr - td ¼ cup - td italian parsley (packed) - tr - td 1 - td egg - tr - td 1½ tsp - td kosher salt - tr - td ½ tsp - td black pepper - tr - td 1 pinch - td cayenne pepper - tr - td ⅓ cup - td bread crumbs (or gluten-free oatmeal) - tr - td 1 large jar - td marinara sauce - tr - td 1 cup - td water - - section.directions - table - tr - td 1 - td Saute onions in 2 tbsp of olive oil in a skillet over medium heat until the onion is translucent. - td 5 min - tr - td 2 - td Stir in garlic and continue to saute. - td 2 min - tr - td 3 - td Transfer mixture to a large bowl and combine with ground beef, ricotta cheese, parsley, egg, salt - | black pepper, and cayenne pepper. Once completely mixed, stir in the bread crumbs and - | continue to mix until completely blended. - td 3 min - tr - td 4 - td Form 1" balls out of the meat mixture and set aside on a tray covered in parchment paper. - td 10 min - tr - td 5 - 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 10 min - tr - td 6 - td Pour marinara sauce and water over the meatballs. Cover with foil and bake in the oven until - | cooked through. - td 30 min diff --git a/src/roast-fowl/data.js b/src/roast-fowl/data.js deleted file mode 100644 index 37efed0..0000000 --- a/src/roast-fowl/data.js +++ /dev/null @@ -1,52 +0,0 @@ -module.exports = require("../helpers")({ - title: "Roast Fowl", - timings: { - prep: "10 min", - cook: "2-5 hours", - }, - icons: ["gluten-free", "low-carb"], - servings: 3-10, - description: "I roast fowl, whether chicken or turkey, using basically the same approach, with the only " + - "difference coming down to timing. Whenever possible, it better to roast longer and at a lower " + - "temperature. However, you can speed things up by raising the temperature, but at the cost of the meat " + - "being a little less tender, and a little less evenly cooked. However, this recipe guarantees a surberbly " + - "rich and moist roast fowl.", - steps: [{ - ingredients: [ - { amount: 1, unit: "stalk", item: "celery" }, - { amount: 1, item: "onion (chopped)" }, - { amount: 10, unit: "leaves", item: "basil" }, - { amount: 5, unit: "stems", item: "rosemary" }, - ], - directions: "Chop the vegetables roughly, placing them in a large roasting pan. Add enough water to fill " + - "pan about 1” deep. Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. " + - "This should leave a small gap between the bottom of the bird and the top of the water." - }, { - ingredients: [ - { amount: 1, item: "fowl" }, - { amount: 2, unit: "tbsp", item: "olive oil" }, - ], - directions: "Clean the bird, removing the visera, crop, etc. and place on a rack in the pan. This should " + - "leave a small gap between the bottom of the bird and the top of the water. Using a basting brush, " + - "paint the top of the bird and cover with alumninum foil to make a tent which completely encloses the " + - "bird." - }, { - directions: "Roast in the oven (convection, if possible) at 300°F in order to cook at about 20 min/lb. If " + - "you have more time, lower the temperature (min. of 200°F), if you have less time, raise the " + - "temperature (max. of 350°F). Using a meat thermometer, check the temperature of the bird about " + - "every 30 min. When the bird reaches a temperature of 160°F, remove the foil cover, and use a basting " + - "brush to wet the turkey all over. Set aside 6 cups of the liquid from the roasting pan—avoiding any " + - "solids. Continue to roast until the bird has reached 170°F." - }, { - ingredients: [ - { amount: 1, unit: "tbsp", item: "corn starch" } - ], - directions: "While the bird finishes cooking, add the reserved liquid to a large saucepan on high heat. " + - "Add the corn starch to a small dish of cold water until completely mixed, and then gradually add the " + - "mixture to the saucepan, stirring constantly. Continue to cook on high, stirring constantly, until the " + - "gravy has the consistency of honey." - }], - credit: { - name: "Andrew Miner" - } -}) diff --git a/src/roast-leg-of-lamb-with-rosemary/index.pug b/src/roast-leg-of-lamb-with-rosemary/index.pug deleted file mode 100644 index f5b1e8c..0000000 --- a/src/roast-leg-of-lamb-with-rosemary/index.pug +++ /dev/null @@ -1,64 +0,0 @@ -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") - - body.recipe - h1 Roast Leg of Lamb with Rosemary - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 5 lbs - td leg of lamb - tr - td 2 tbsp - td dijon mustard - tr - td ¼ cup - td honey - tr - td 1 tsp - td black pepper - tr - td 1 tsp - td coarse sea salt - tr - td 3 cloves - td garlic - tr - td 1 tsp - td lemon zest - tr - td 2 tbsp - td rosemary (fresh, chopped) - - section.directions - table - tr - td 1 - td - | Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix - | well and apply to the lamb. Leave in refrigerator to marinade. - td overnight - tr - td 2 - td Preheat over to 450°F - td 10 min - tr - td 3 - td Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook. - td 20 min - tr - td 4 - td Reduce the heat to 400°F and cook until internal temperature reaches 140°F. - td 55-60 min - tr - td 5 - td Allow the roast to rest on the counter before carving. - td 10 min diff --git a/src/rosemary-dinner-rolls/data.js b/src/rosemary-dinner-rolls/data.js deleted file mode 100644 index d53a707..0000000 --- a/src/rosemary-dinner-rolls/data.js +++ /dev/null @@ -1,63 +0,0 @@ -module.exports = require("../helpers")({ - title: "Rosemary Dinner Rolls", - timings: { - prep: "25 min", - cook: "2 hours", - }, - icons: ["vegetarian"], - servings: 8, - description: "These dinner rolls are firm, but light, and ever so delicately taste of rosemary.", - steps: [{ - ingredients: [ - { amount: 1, unit: "packet", item: "active dry yeast" }, - { amount: 1/4, unit: "cup", item: "water (110°F–115°F)" }, - ], - directions: "Preheat the oven to 200°F, and then immediately turn it off. Add the yeast to the warm water " + - "and stir gently. Set it aside until it is foamy (about 5 min)." - }, { - ingredients: [ - { amount: 4, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "cup", item: "milk (whole)" }, - ], - directions: "Melt the butter in a saucepan, and then add the milk." - }, { - ingredients: [ - { amount: 2, unit: "cups", item: "all-purpose flour" }, - { amount: 1, unit: "tbsp", item: "honey" }, - { amount: 2, unit: "tsp", item: "rosemary (powdered)" }, - { amount: 1, unit: "tsp", item: "salt" }, - ], - directions: "In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk " + - "mixture. Mix using the lowest setting until fully blended." - }, { - ingredients: [ - { amount: 1/2, unit: "cups", item: "all-purpose flour" }, - ], - directions: "Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp " + - "at a time until a single ball forms. Allow the kneading to continue until the dough appears slightly " + - "wet (about 5 minutes)." - }, { - ingredients: [ - { amount: 2, unit: "tbsp", item: "olive oil" }, - ], - directions: "Lightly coat the dough ball with olive oil, and place it in a clean bowl. Cover the top of the " + - "bowl with a damp towel and place in the oven to rise. Wait until it has approximately doubled in size " + - "(about 90 minutes)." - }, { - directions: "Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has " + - "gotten to temperature. Split the dough into 16 equal portions and place them about 1\" apart on a " + - "cooking sheet." - }, { - ingredients: [ - { amount: 1, item: "egg" }, - { amount: 1, unit: "tsp", item: "milk (whole)" }, - { amount: 4, unit: "tsp", item: "caraway seeds" }, - ], - directions: "Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the " + - "mixture and then sprinkle with caraway seeds. Cover with a damp towel and place back in the oven to " + - "rise until about doubled in size (about 30 minutes)." - }, { - directions: "Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook " + - "the rolls until the tops are golden brown (about 20 minutes)." - }] -}) diff --git a/src/rosemary-dinner-rolls/index.pug b/src/rosemary-dinner-rolls/index.pug deleted file mode 100644 index f483cc1..0000000 --- a/src/rosemary-dinner-rolls/index.pug +++ /dev/null @@ -1,100 +0,0 @@ -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") - - body.recipe - h1 Rosemary Dinner Rolls - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 1 package - td active dry yeast - tr - td ¼ cup - td warm water (110°F—115°F) - tr - td 1 cup + 1 tsp - td milk (whole) - tr - td 4 tbsp - td butter - tr - td 2½ cups - td all-purpose flour - tr - td 1 tbsp - td honey - tr - td 2 tsp - td rosemary (powdered) - tr - td 2 tbsp - td olive oil - tr - td 1 - td egg - tr - td 1 tsp - td salt - tr - td 1 tsp - td caraway seeds - - section.directions - table - tr - td 1 - td Pre-heat the oven to 135°F - td 5 min - tr - td 2 - td Add the yeast to the warm water in a small bowl and stir gently. Set aside until foamy. - td 10 min - tr - td 3 - td Combine 1 cup of milk and the butter in a saucepan and heat gently until the butter is melted. - td 3 min - tr - td 4 - td Combine 2 cups flour, yeast mixture, milk mixture, honey, 1 tsp salt, and rosemary in a mixing - | bowl and mix with a mixing blade on a low setting until completely blended. - td 5 min - tr - td 5 - td Replace the mixing blade with a dough hook, and continue to knead on low. Add more flour 1 tsp - | at a time as needed until a single ball forms, and then allow kneading to continue until the - | dough is slighly wet in appearance. - td 6 min - tr - td 6 - td Turn off the oven. Lightly coat the dough ball with olive oil, place in a clean bowl, and cover - | with a wet towel. Place the bowl in the oven at wait until it has doubled in size. - td 90 min - tr - td 7 - 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 - | parchment paper about 1" apart. - td 5 min - tr - td 8 - 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 1 min - tr - td 9 - 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 20-30 min - tr - td 10 - td Remove the tray and pre-heat the oven to 375°F. When up to temperature, return the baking sheet, - | uncovered, until the rolls are golden brown. - td 20 min diff --git a/src/ruths-chris-chopped-salad/index.pug b/src/ruths-chris-chopped-salad/index.pug deleted file mode 100644 index 01e24f8..0000000 --- a/src/ruths-chris-chopped-salad/index.pug +++ /dev/null @@ -1,97 +0,0 @@ -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") - - body.recipe - h1 Ruth's Chris Chopped Salad - - section.ingredients - .image - img(src="large.png") - .list - h2 For the Salad - table - tr - td 8 cups - td iceberg lettuce (sliced thin) - tr - td 1 cup - td spinach (sliced thin) - tr - td ⅓ cup - td red onion (diced) - tr - td ½ cup - td green olives (minced) - tr - td 6 oz - td white mushrooms (quartered) - tr - td 4 - td eggs (hard boiled, sliced) - tr - td ½ lb - td bacon (cooked & crumbled) - tr - td 1 × 14 oz can - td hearts of palm (chilled) - tr - td 1 cup - td crumbled bleu cheese - tr - td ½ cup - td croutons - tr - td 10 - td cherry tomatoes (halved) - tr - td ½ cup - td crispy fried onions - - h2 For the Dressing - table - tr - td ¼ cup - td basil leaves - tr - td 4-5 tbsp - td lemon juice - tr - td (to taste) - td salt - tr - td (to taste) - td garlic powder - - section.directions - h2 For the Salad - table - tr - td 1 - td - | In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions, - | olives, mushrooms, hearts of palm, eggs & bacon - td 2 min - tr - td 2 - td Top with the crispy onions, crumbled bleu cheese, and croutons - td 1 min - tr - td 3 - td - | Just before serving, top with a small amount of dressing. Serve the remainder of dressing on - | the side. - - h2 For the Dressing - table - tr - td 1 - td Place all ingredients in a blender and purée on high. - td 1 min - tr - td 2 - td Allow the dressing to set in the refrigerator. - td overnight diff --git a/src/salads/caesar-salad/data.yml b/src/salads/caesar-salad/data.yml new file mode 100644 index 0000000..2ec89ea --- /dev/null +++ b/src/salads/caesar-salad/data.yml @@ -0,0 +1,33 @@ +title: Caesar Salad +timings: + prep: "9 min" + cook: "30 min" +icons: ["gluten-free", "low-carb"] +servings: 4 +description: > + This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more + garlic than most people. +steps: + - ingredients: + - { amount: 5, unit: "tsp", item: "garlic (minced)" } + - { amount: 2, unit: "tsp", item: "lemon juice" } + - { amount: 1, unit: "tsp", item: "anchovy paste" } + - { amount: 1, item: "egg" } + directions: > + Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the + ingredients are completely mixed. + - ingredients: + - { amount: 6, unit: "tbsp", item: "olive oil" } + directions: > + Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the + process. + - ingredients: + - { amount: 2, unit: "heads", item: "romaine lettuce" } + directions: > + Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats the sides, and then + drop in the lettuce. Toss until the dressing has been fully mixed. + - ingredients: + - { amount: 1/3, unit: "cup", item: "parmesean (freshly grated)" } + directions: > + Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before + serving. diff --git a/src/caesar-salad/large.png b/src/salads/caesar-salad/image.png similarity index 100% rename from src/caesar-salad/large.png rename to src/salads/caesar-salad/image.png diff --git a/src/salads/cucumber-salad/data.yml b/src/salads/cucumber-salad/data.yml new file mode 100644 index 0000000..c27f50c --- /dev/null +++ b/src/salads/cucumber-salad/data.yml @@ -0,0 +1,30 @@ +title: Cucumber Salad +timings: + prep: 20 min + cook: +icons: ["gluten-free", "low-carb", "overnight"] +servings: 4 +description: > + This salad is zesty and refreshing as the vinegar from the pickled onions combines with the flavors of the fresh + vegetables, olive oil, and cheese. +steps: + - ingredients: + - { amount: 2, unit: "cups", item: "onion, red (thinly sliced)" } + - { amount: 0.5, unit: "cup", item: "vinegar, white" } + - { amount: 0.5, unit: "cup", item: "water" } + - { amount: 2, unit: "tbsp", item: "sugar" } + directions: > + Combine vinegar, water, and sugar in a small saucepan and bring to a boil. Add the onions and simmer until soft. + Bottle onions with their juice overnight before using. + - ingredients: + - { amount: 3, unit: "cups", item: "cucumbers (thinly sliced)" } + - { amount: 1.5, unit: "cups", item: "cherry tomatoes (quartered)" } + - { amount: 1, unit: "cup", item: "picked red onion" } + - { amount: 8, unit: "oz", item: "mozzerella (diced)" } + - { amount: 0.5, unit: "cup", item: "basil (shredded)" } + - { amount: 3, unit: "tbsp", item: "picked red onion juice" } + - { amount: 3, unit: "tbsp", item: "olive oil, extra-virgin" } + - { amount: 1, unit: "tsp", item: "black pepper" } + - { amount: 1, unit: "tsp", item: "salt" } + directions: > + Combine ingredients in a large bowl and toss. Chill before serving. diff --git a/src/cucumber-salad/large.png b/src/salads/cucumber-salad/image.png similarity index 100% rename from src/cucumber-salad/large.png rename to src/salads/cucumber-salad/image.png diff --git a/src/salads/ruths-chris-chopped-salad/data.yml b/src/salads/ruths-chris-chopped-salad/data.yml new file mode 100644 index 0000000..0eadf21 --- /dev/null +++ b/src/salads/ruths-chris-chopped-salad/data.yml @@ -0,0 +1,35 @@ +title: Ruth's Chris Chop Salad +timings: + prep: 20 min + cook: +icons: ["gluten-free", "low-carb"] +servings: 4 +description: > + This is complex salad with many textures, flavors, and layers. It's a bit of work to put together, but an absolute + delight to eat. +steps: + - ingredients: + - { amount: 0.25, unit: "cup", item: "basil leaves (dried)" } + - { amount: 4, unit: "tbsp", item: "lemon juice" } + - { amount: 0.5, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "garlic powder" } + directions: > + Put all the ingredients in a blender and purée. Allow to chill in the refrigerator overnight. + - ingredients: + - { amount: 8, unit: "cups", item: "lettuce, iceberg (sliced thin)" } + - { amount: 1, unit: "cup", item: "spinach, baby" } + - { amount: 0.5, unit: "cup", item: "onion, red (diced)" } + - { amount: 6, unit: "oz", item: "mushrooms, white (quartered)" } + - { amount: 4, unit: "", item: "eggs (hard-boiled, sliced)" } + - { amount: 0.5, unit: "lb", item: "bacon (cooked crispy, crumbled)" } + - { amount: 14, unit: "oz", item: "heart of palm (chilled, sliced)" } + - { amount: 1, unit: "cup", item: "cheese, gorgonzola (crumbled)" } + - { amount: 0.5, unit: "cup", item: "croutons" } + - { amount: 10, unit: "", item: "tomatoes, cherry (halved)" } + - { amount: 0.5, unit: "cup", item: "crispy fried onions" } + directions: > + In a large salad bowl, layer the ingredients in order: lettuce, spinach, red onion, olives, mushrooms, hearts of + palm, eggs, and bacon. Top with crispy onions, gorgonzola, and bacon bits. Chill for at least 10 minutes. + - ingredients: [] + directions: > + Drizzle the dressing over the salad just before serving. diff --git a/src/ruths-chris-chopped-salad/large.png b/src/salads/ruths-chris-chopped-salad/image.png similarity index 100% rename from src/ruths-chris-chopped-salad/large.png rename to src/salads/ruths-chris-chopped-salad/image.png diff --git a/src/sauteed-mushrooms/data.js b/src/sauteed-mushrooms/data.js deleted file mode 100644 index d380852..0000000 --- a/src/sauteed-mushrooms/data.js +++ /dev/null @@ -1,33 +0,0 @@ -module.exports = require("../helpers")({ - title: "Sauteed Mushrooms", - timings: { - prep: "10 min", - cook: "15 min", - }, - icons: ["gluten-free", "low-carb", "vegetarian"], - servings: 4, - 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.", - steps: [{ - ingredients: [ - { amount: 3, unit: "tbsp", item: "olive oil" }, - { amount: 3, unit: "tbsp", item: "butter" }, - { amount: 1, unit: "lb", item: "button mushrooms (sliced)" }, - ], - directions: "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).", - }, { - ingredients: [ - { amount: 1, unit: "clove", item: "garlic" }, - { amount: 1, unit: "tbsp", item: "tamair (or soy sauce)" }, - { amount: 1/4, unit: "tsp", item: "garlic salt" }, - { unit: "~", item: "black pepper" }, - ], - directions: "Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced " + - "thickened (about 5-10 minutes).", - }], - credit: { - name: "IrishMountainGirl, AllRecipes.com", - url: "http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms", - } -}) diff --git a/src/scrambled-eggs/data.js b/src/scrambled-eggs/data.js deleted file mode 100644 index beceb6c..0000000 --- a/src/scrambled-eggs/data.js +++ /dev/null @@ -1,38 +0,0 @@ -module.exports = require("../helpers")({ - title: "Scrambled Eggs", - timings: { - prep: "15 min", - }, - icons: ["gluten-free", "low-carb", "vegetarian"], - servings: 3, - 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...", - steps: [{ - ingredients: [ - { amount: 9, item: "eggs (large)" }, - { amount: 2, unit: "tbsp", item: "half-n-half" }, - ], - directions: "Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in " + - "texture and color." - }, { - ingredients: [ - { amount: 1, unit: "tbsp", item: "butter" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 3, unit: "oz", item: "cream cheese" }, - { unit: "~", item: "celery salt" }, - ], - directions: "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." - }], - credit: { - name: "Larry Miner, David Miner, and Andrew Miner" - } -}) diff --git a/src/sections.yml b/src/sections.yml new file mode 100644 index 0000000..02e5b65 --- /dev/null +++ b/src/sections.yml @@ -0,0 +1,20 @@ +- id: drinks + title: Drinks + +- id: appetizers + title: Appetizers + +- id: soups + title: Soups + +- id: salads + title: Salads + +- id: baking + title: Baking + +- id: mains + title: Main Courses + +- id: sides + title: Vegetables & Sides diff --git a/src/server.py b/src/server.py new file mode 100644 index 0000000..c7f2434 --- /dev/null +++ b/src/server.py @@ -0,0 +1,9 @@ +import sys + +from http.server import HTTPServer + +if __name__ == "__main__": + server = sys.argv[1] + port = sys.argv[0] + + server = HTTPServer(("0.0.0.0", diff --git a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug b/src/shrimp-with-sweet-potatoes-and-bacon/index.pug deleted file mode 100644 index d85d883..0000000 --- a/src/shrimp-with-sweet-potatoes-and-bacon/index.pug +++ /dev/null @@ -1,76 +0,0 @@ -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") - - body.recipe - h1 Shrimp with Sweet Potatoes and Bacon - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 2 - td sweet potatoes / yams - tr - td 4 slices - td bacon - tr - td 20 - td shrimp (medium) - tr - td 2 tbsp - td butter - tr - td 1 cup - td greek yogurt - tr - td 2 tbsp - td honey or maple syrup - tr - td ¼ tsp - td cinnamon - tr - td - td salt & pepper - - section.directions - table - tr - td 1 - td Peel and roughly chop the sweet potatoes; boil until soft in a stock pot. - td 10 min - tr - td 2 - td - | Purée the sweet potatoes in a food processor with the yogurt, honey (or maple syrup), and - | cinnamon. - td 5 min - tr - td 3 - td Cut up the bacon into 1" squares and cook until crispy in a large cast-iron pan. - td 10 min - tr - td 4 - td Set aside the bacon and add the butter, salt, and pepper and heat on high until sizzling. - td 3 min - tr - td 5 - td - | Add the shrimp to the pan, and cook until the shrimp have just changed from translucent to - | opaque white. DO NOT OVERCOOK! - td 3-4 min - tr - td 6 - td Dice the bacon into fine bits and serve in a small dish. - td 2 min - tr - td 7 - td - | (optional) Serve by placing several small dollops of sweet potatoes on the plate each with a - | single shrimp on top. Sprinkle generously with bacon bits. - td 3 min diff --git a/src/sides/bok-choy-with-garlic/data.yml b/src/sides/bok-choy-with-garlic/data.yml new file mode 100644 index 0000000..a8fef53 --- /dev/null +++ b/src/sides/bok-choy-with-garlic/data.yml @@ -0,0 +1,26 @@ +title: Bok Choy with Garlic +timings: + prep: 20 min +icons: [gluten-free, low-carb, vegetarian] +servings: 3 +description: > + This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any + other dish. +steps: + - ingredients: + - { amount: 2, unit: tbsp, item: "butter" } + - { amount: 0.25, unit: cup, item: "garlic (minced)" } + directions: > + Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns + (about 5 min). + - ingredients: + - { amount: 3, unit: cups, item: "chicken broth" } + - { amount: 6, unit: heads, item: "baby bok choy" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "black pepper" } + directions: > + 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). +credits: + name: sweetiesmj + url: http://allrecipes.com/recipe/218139/baby-bok-choy-with-garlic diff --git a/src/bok-choy-with-garlic/large.png b/src/sides/bok-choy-with-garlic/image.png similarity index 100% rename from src/bok-choy-with-garlic/large.png rename to src/sides/bok-choy-with-garlic/image.png diff --git a/src/sides/bourbon-glazed-carrots/data.yml b/src/sides/bourbon-glazed-carrots/data.yml new file mode 100644 index 0000000..e24e258 --- /dev/null +++ b/src/sides/bourbon-glazed-carrots/data.yml @@ -0,0 +1,23 @@ +title: Bourbon Glazed Carrots +timings: + prep: 10 min + cook: 20 min +icons: [gluten-free, vegetarian] +servings: 4 +description: > + These carrots are covered with a thick, syrupy sauce which is delicious, but definitely not low-calorie! +steps: + - ingredients: + - { amount: 2, unit: lbs, item: "carrots" } + directions: > + Cut carrots into bite-sized pieces and place in a steamer. Cook until soft (about 10 minutes). + - ingredients: + - { amount: 0.25, unit: cup, item: "butter" } + - { amount: 0.25, unit: cup, item: "brown sugar" } + - { amount: 2, unit: tbsp, item: "bourbon" } + directions: > + 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. +credit: + name: Flipper + url: http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/ diff --git a/src/bourbon-glazed-carrots/large.png b/src/sides/bourbon-glazed-carrots/image.png similarity index 100% rename from src/bourbon-glazed-carrots/large.png rename to src/sides/bourbon-glazed-carrots/image.png diff --git a/src/sides/creamed-spinach/data.yml b/src/sides/creamed-spinach/data.yml new file mode 100644 index 0000000..b66a8b6 --- /dev/null +++ b/src/sides/creamed-spinach/data.yml @@ -0,0 +1,30 @@ +title: Creamed Spinach +timings: + prep: 5 min + cook: 15 min +icons: [gluten-free, vegetarian] +servings: 5 +description: > + Both tasty and simple to make, this recipe is a great way to add a little green to any meal. +steps: + - ingredients: + - { amount: 40, unit: oz, item: "spinach, frozen" } + directions: > + 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. + - ingredients: + - { amount: 1.5, unit: cups, item: "milk, whole" } + - { amount: 3, unit: tbsp, item: "butter" } + - { amount: 3, unit: tbsp, item: "flour" } + - { amount: 3, unit: cloves, item: "garlic (minced)" } + directions: > + 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. + - ingredients: + - { amount: 0.5, unit: cup, item: "parmesean cheese (grated)" } + - { amount: 1, unit: tsp, item: "nutmeg" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "black pepper" } + directions: > + Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated + through and serve. diff --git a/src/creamed-spinach/large.png b/src/sides/creamed-spinach/image.png similarity index 100% rename from src/creamed-spinach/large.png rename to src/sides/creamed-spinach/image.png diff --git a/src/sides/garlic-broccoli/data.yml b/src/sides/garlic-broccoli/data.yml new file mode 100644 index 0000000..6dfafc5 --- /dev/null +++ b/src/sides/garlic-broccoli/data.yml @@ -0,0 +1,33 @@ +title: Garlic Broccoli +timings: + prep: 10 minutes +icons: [gluten-free, low-carb, overnight, vegetarian] +servings: 1 +description: > + Broccoli is one of those vegetables which some people like raw, and some people like cooked: but only with a lot of + added flavor. Not a lot of people like plain, steamed broccoli. This dish splits the different very successfully. A + bit of light steaming sofens the broccoli without turning it into bitter mush, and the marinade adds all the flavor + you could want. +steps: + - ingredients: + - { amount: 1, unit: head, item: "broccoli (cut into florets)" } + directions: > + Lightly steam the broccoli florets until somewhat sofened, but still al dente. + - ingredients: + - { amount: 4, unit: cloves, item: "garlic" } + - { amount: 1, unit: tsp, item: "olive oil, extra virgin" } + - { amount: 1.5, unit: tsp, item: "salt" } + directions: > + Use a small food processor to purée the garlic, olive oil, and salt into a paste. + - ingredients: + - { amount: 0.33, unit: cup, item: "olive oil, extra virgin" } + - { amount: 0.25, unit: cup, item: "vinegar, red wine" } + - { amount: 1, unit: tbsp, item: "mustard, dijon" } + directions: > + In a small mixing bowl, whisk the garlic paste, mustard, vinegar, and olive oil until completely combined. Add + the broccoli and toss until completely coated. Cover the bowl and place in the refrigerator for at least 3 hours, + and up to overnight. + - ingredients: + - { amount: 0.5, unit: cup, item: "parmesan cheese (grated)" } + directions: > + Just before serving, sprinkle the grated cheese over the broccoli. diff --git a/src/garlic-broccoli/large.png b/src/sides/garlic-broccoli/image.png similarity index 100% rename from src/garlic-broccoli/large.png rename to src/sides/garlic-broccoli/image.png diff --git a/src/sides/hasselback-potatoes/data.yml b/src/sides/hasselback-potatoes/data.yml new file mode 100644 index 0000000..7dc9c98 --- /dev/null +++ b/src/sides/hasselback-potatoes/data.yml @@ -0,0 +1,32 @@ +title: Hasselback Potatoes +timings: + prep: 20 min + cook: 60 min +icons: [gluten-free, vegetarian] +servings: 8 +description: > + This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned + potatoes turn out crisp on hte outside and tender on the inside. +steps: + - ingredients: + - { amount: 4, unit: , item: "potatoes (large)" } + directions: > + Preheat the oven to 425°F. Wash, but do not peel the potatoes. Place two wooden spoons on either side of the + potato, and slice down to the spoon (taking care not to complete cut through) about every 1/8th of an inch along + the length of the potato. + - ingredients: + - { amount: 2, unit: tbsp, item: "olive oil" } + directions: > + Place the potatoes in a baking dish, and drizzle all over with olive oil. Place in the oven to cook until the + start to spread open naturally (about 35–40 minutes). + - ingredients: + - { amount: 4, unit: tbsp, item: "butter" } + - { amount: 1, unit: cup, item: "cheddar cheese (shredded)" } + - { item: "salt & pepper" } + directions: > + Cut the butter into slivers and wedge them in between each leaf of the potato. Sprinkle with shredded cheese, + salt, and pepper. Add other toppings as desired (e.g., bacon, chives, etc.). Continue cook until nicely browned + (about 20 minutes). +credit: + name: POMPIER850 + url: https://www.allrecipes.com/recipe/79518/hasselback-potatoes/ diff --git a/src/hasselback-potatoes/large.png b/src/sides/hasselback-potatoes/image.png similarity index 100% rename from src/hasselback-potatoes/large.png rename to src/sides/hasselback-potatoes/image.png diff --git a/src/sides/hummus/data.yml b/src/sides/hummus/data.yml new file mode 100644 index 0000000..dc52513 --- /dev/null +++ b/src/sides/hummus/data.yml @@ -0,0 +1,23 @@ +title: Hummus +timings: + prep: 10 minutes +icons: [gluten-free, vegetarian] +servings: 6 +description: > + Fresh hummus is pretty amazing stuff, but you'll definitely need a powerful blender or food processor to manage as it + gets very thick by the end. This recipe deliberately keeps it very simple, but hummus is a great platform to + experiment with adding various other flavors (e.g., red pepper flakes, dill, etc.). +steps: + - ingredients: + - { amount: 5, unit: cloves, item: "garlic" } + - { amount: 30, unit: oz, item: "garbanzo beans (pre-cooked, canned)" } + - { amount: 1, unit: cups, item: "olive oil, extra-virgin" } + - { amount: 1, unit: cup, item: "tahini" } + - { amount: 0.5, unit: cup, item: "lemon juice" } + - { amount: 1, unit: tsp, item: "salt" } + directions: > + Using a food processor or a powerful blender, add one ingredient at a time, blending to a purée after each. + - ingredients: + - { amount: 0.25, unit: cups, item: "olive oil, extra-virgin" } + directions: > + Transfer to a serving bowl, and drizzle the remaining olive oil over the top. diff --git a/src/hummus/large.png b/src/sides/hummus/image.png similarity index 100% rename from src/hummus/large.png rename to src/sides/hummus/image.png diff --git a/src/hummus/index.pug b/src/sides/hummus/index.pug similarity index 100% rename from src/hummus/index.pug rename to src/sides/hummus/index.pug diff --git a/src/sides/pommes-puree/data.yml b/src/sides/pommes-puree/data.yml new file mode 100644 index 0000000..bff21e2 --- /dev/null +++ b/src/sides/pommes-puree/data.yml @@ -0,0 +1,31 @@ +title: Pommes Purée +timings: + prep: 25 min + cook: 20 min +icons: [gluten-free, vegetarian] +servings: 6 +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. +steps: + - ingredients: + - { amount: 2, unit: lb, item: "yukon potatoes" } + directions: > + Peel and chop the potatoes into 1” cubes. Rise and set aside to drain. + - ingredients: + - { amount: 1.33, unit: cups, item: "whole milk (+ a little extra)" } + - { amount: 20, unit: tbsp, item: "butter" } + - { amount: 2, unit: tsp, item: "salt" } + directions: > + 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) + directions: > + 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. + directions: > + Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and + bring back to temperature. +credit: + name: Joël Robuchon + url: http://www.foodandwine.com/recipes/pommes-puree diff --git a/src/pommes-puree/large.png b/src/sides/pommes-puree/image.png similarity index 100% rename from src/pommes-puree/large.png rename to src/sides/pommes-puree/image.png diff --git a/src/sides/roasted-sweet-potatoes/data.yml b/src/sides/roasted-sweet-potatoes/data.yml new file mode 100644 index 0000000..29a5fec --- /dev/null +++ b/src/sides/roasted-sweet-potatoes/data.yml @@ -0,0 +1,26 @@ +title: Roasted Sweet Potatoes +timings: + prep: 10 minutes + cook: 45 minutes +icons: [gluten-free, vegetarian] +servings: 1 +description: > + So often, they only way you encounter sweet potatoes is puréed with ton of sugar (maple syrup, marshmallow, etc.). + This is a delicious alternative which, while still sweet, allows the natural flavor of the sweet potatoes to shine. +steps: + - ingredients: [] + directions: > + Pre-heat the oven to 350°F. + - ingredients: + - { amount: 2, unit: tbsp, item: "olive oil" } + - { amount: 0.25, unit: cup, item: "honey" } + - { amount: 2, unit: tbsp, item: "rosemary, fresh (minced)" } + - { amount: 1, unit: tsp, item: "salt, course" } + - { amount: 1, unit: tsp, item: "black pepper" } + directions: > + Mix the olive oil, honey, rosemary, salt, and black pepper in a small mixing bowl. + - ingredients: + - { amount: 3, item: "sweet potatoes / yams (peeled, chopped)" } + directions: > + Add the sweet potatoes to the mixing bowl, and mix until coated with the sauce. Lay out in a single layer on a + cooking sheet lined with foil. 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p-}g0|FQE4UQ(}^}MPHZn=-tkLzhjOLeE9!2#GiArskOS2@IU*vn + 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. +steps: + - ingredients: + - { amount: 3, unit: tbsp, item: "olive oil" } + - { amount: 3, unit: tbsp, item: "butter" } + - { amount: 1, unit: lb, item: "button mushrooms (sliced)" } + directions: > + 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). + - ingredients: + - { amount: 1, unit: clove, item: "garlic" } + - { amount: 1, unit: tbsp, item: "tamair (or soy sauce)" } + - { amount: 1/4, unit: tsp, item: "garlic salt" } + - { unit: ~, item: "black pepper" } + directions: > + Add the remaining ingredients and cook until the mushrooms are slightly browned and the sauced thickened (about + 5-10 minutes). +credit: + name: IrishMountainGirl + url: http://allrecipes.com/recipe/222795/superb-sauteed-mushrooms diff --git a/src/sauteed-mushrooms/large.png b/src/sides/sauteed-mushrooms/image.png similarity index 100% rename from src/sauteed-mushrooms/large.png rename to src/sides/sauteed-mushrooms/image.png diff --git a/src/sides/tzatziki/data.yml b/src/sides/tzatziki/data.yml new file mode 100644 index 0000000..e615e5e --- /dev/null +++ b/src/sides/tzatziki/data.yml @@ -0,0 +1,24 @@ +title: Tzatziki +timings: + prep: 10 min + cook: 20 min +icons: [gluten-free, low-carb] +servings: 3 +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. +steps: + - ingredients: + - { amount: 1, item: "cucumber" } + directions: > + Peel the cucumber and remove all the seeds. Dice into ¼” cubes. + - ingredients: + - { amount: 1, unit: cup, item: "greek yogurt" } + - { amount: 2, unit: cloves, item: "garlic (minced)" } + - { amount: 2, unit: tbsp, item: "dill (chopped)" } + - { amount: 1, unit: tbsp, item: "lemon juice" } + - { amount: 1, unit: tsp, item: "lemon zest" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1/2, unit: tsp, item: "black pepper" } + directions: > + Combine all the ingredients with the cucumber and mix. Place in the refrigerator for at least 20 min to chill. diff --git a/src/tzatziki/large.png b/src/sides/tzatziki/image.png similarity index 100% rename from src/tzatziki/large.png rename to src/sides/tzatziki/image.png diff --git a/src/sloppy-joe-sandwiches/index.pug b/src/sloppy-joe-sandwiches/index.pug deleted file mode 100644 index d28c3bf..0000000 --- a/src/sloppy-joe-sandwiches/index.pug +++ /dev/null @@ -1,75 +0,0 @@ -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") - - body.recipe - h1 Sloppy Joe Sandwiches - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 3 lbs - td ground beef - tr - td 2 - td onions (diced) - tr - td 3 cup - td ketchup - tr - td 3 tbsp - td brown sugar - tr - td 3 tsp - td worcestershice sauce - tr - td 3 tsp - td mustard - tr - td 3 tsp - td white vinegar - tr - td 3 tsp - td chili powder - tr - td ¾ tsp - td garlic powder - tr - td ¾ tsp - td onion powder - tr - td ¾ tsp - td salt - - section.directions - table - tr - td 1 - td Add the olive oil and onion to a large skill and cook until the onions are soft and translucent. - td 4 min - tr - td 2 - td Add the ground beef and cook, stirring constantly, until brown and finely crumbled. - td 10 min - tr - td 3 - td Drain and discard as much grease as possible. - td 2 min - tr - td 4 - td Stir in the remaining ingredients and bring to a boil. - td 5 min - tr - td 4 - td Cover with a pot lid and simmer. - td 45 min - tr - td 5 - td (optional) Server on a soft bun, or just in bowls. - td 3 min diff --git a/src/soups/caldo-verde/data.yml b/src/soups/caldo-verde/data.yml new file mode 100644 index 0000000..c9ea293 --- /dev/null +++ b/src/soups/caldo-verde/data.yml @@ -0,0 +1,44 @@ +title: "Caldo Verde" +timings: + prep: "15 min" + cook: "45 min" +icons: ["gluten-free"] +servings: 8 +description: > + This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl. +steps: + - ingredients: + - { amount: 2, unit: "tbsp", item: "olive oil" } + - { amount: 1+1/2, unit: "lb", item: "chorizo sausage" } + directions: > + Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set + aside in a bowl." + - ingredients: + - { amount: 2, unit: "", item: "onions (yellow, chopped)" } + - { amount: 8, unit: "clovese", item: "garlic" } + - { amount: 1/2, unit: "tsp", item: "red pepper flakes" } + - { amount: 1, unit: "tsp", item: "black pepper" } + directions: > + Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black + pepper. Cook until the onion is golden and translucent. Set the skillet aside. + - ingredients: + - { amount: 8, unit: "cups", item: "water" } + - { amount: 8, unit: "cups", item: "chicken broth" } + - { amount: 4, unit: "lbs", item: "potatoes (cubed)" } + directions: > + In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to + turn tender. Then reduce to a simmer and cook until soft. + - ingredients: [] + directions: > + Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a + blender and set aside. + - ingredients: + - { amount: 2, unit: "lbs", item: "collard greens" } + directions: > + Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and continue to simmer + until the greens are soft and limp. + ingredients: + - { amount: 1/3, unit: "cup", item: "olive oil" } + - { amount: 4, unit: "tsp", item: "white wine vinegar" } + directions: > + Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot. diff --git a/src/caldo-verde/large.png b/src/soups/caldo-verde/image.png similarity index 100% rename from src/caldo-verde/large.png rename to src/soups/caldo-verde/image.png diff --git a/src/soups/carrot-ginger/data.yml b/src/soups/carrot-ginger/data.yml new file mode 100644 index 0000000..c0dabbd --- /dev/null +++ b/src/soups/carrot-ginger/data.yml @@ -0,0 +1,36 @@ +title: Carrot Ginger Soup +timings: + prep: 30 min +icons: [gluten-free] +servings: 8 +description: > + The sweetness of the carrots and the spicy zing of the ginger make this soup a hearty base for adding some basic + protein (e.g., chicken or shrimp) or just to eat on its own. +steps: + - ingredients: + - { amount: 1, item: "onion, yellow (diced)" } + - { amount: 2, unit: tbsp, item: "olive oil" } + directions: > + Sautée the onion in olive oil until translucent in a dutch oven. + - ingredients: + - { amount: 10, item: "carrots, large (chopped)" } + - { amount: 1, item: "leek, white portion (chopped)" } + directions: > + Add the leeks and carrots, and continue to cook, stirring occasionally, until the carrots are soft (about 10 + minutes). + - ingredients: + - { amount: 2, unit: tbsp, item: "ginger (peeled, diced)" } + - { amount: 1, unit: tbsp, item: "water" } + directions: > + While the carrots are cooking, use a small food processor to puree the ginger and water into a paste. + - ingredients: + - { amount: 4, unit: cups, item: "chicken broth" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "black pepper" } + directions: > + Combine the broth, salt, pepper, and ginger with the vegetables. Bring to a boil, and then turn off the heat. + - ingredients: + - { amount: 0.25, unit: cup, item: "chives (chopped)" } + directions: > + Purée the soup in batches in a large blender. Return to the dutch oven when finished, and bring back to + temperature. 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zLrJC|tP(MNjkq4OWkL`k7Dk9dD1-pP985qMTqwUy9ngn^MC&6JvMj6~>$=pXAQJP8 zxYQ8=tnP$VgpU25{gxS|z8-?t?E(nQ{KtdtO zkI}lS0^sQV6gC+VNs-Kn=wsBngd-7W($NH&WvT`XA;Gq-EbO5kMnv0sS=Wt3USGeh z+lxpkwe0N(APeUrQc8x;xQ@Q>h(1P_Qn$-1%#dp*bOIYa*?Pb)W9r~j%8*E$%=?t zI3XqGpcc%G0Ex`V_^WKLXj*KMk!H&Cljw@zk%>D;_UAPb9{HdMPk%q9kmm6I4Bo_l zxq1CdDSPB}X9F4jbiniMQ((4y&qXi3Mza}=dK#ggu7&5O9vFaU81cWvg2QA|KEAET zr=K6@2m~|s5F-V;siBEVm_0e?2ly;@bly2?d`YQFjK@i14jr)BvT{Cw7rxf%Tk0X!ql`BAqpX+2$7t7K`l!P4W*Rr zaseL;<60yDfC~ir7_YD2>azJ560rzim<^?%LcG>O2xAOkdbwPPh=KCPrDj}&gv>D< zdQ(DN3SmHD0d*fLfQtwtrB*WBmxTjim=E;;)S-kxj20e&9@sU;IN#jvjJOI3p}P>lfDwhTFj9aJ34YBy5Rje%cL|@%)La$V8SHrmMFaf* zw4=`z=_$r + This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili + which is tasty without being overly spicy. +steps: + - ingredients: + - { amount: 2, unit: "slice", item: "bacon" } + directions: > + Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min) + - ingredients: + - { amount: 2, unit: "lb", item: "ground beef" } + - { amount: 1, unit: "lb", item: "italian sausage" } + directions: > + Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min) + - ingredients: + - { amount: 3, unit: "(15 oz) can", item: "chili beans (drained)" } + - { amount: 1, unit: "(15 oz) can", item: "kidney beans (drained)" } + - { amount: 2, unit: "(28 oz) can", item: "diced tomatoes" } + - { amount: 1, unit: "(6 oz) can", item: "tomato paste" } + - { amount: 1, item: "yellow onion (diced)" } + - { amount: 3, unit: "stalks", item: "celery (diced)" } + - { amount: 1, item: "green pepper (diced)" } + - { amount: 1, item: "red pepper (diced)" } + - { amount: 4, unit: "cups", item: "beef stock" } + - { amount: 1/4, unit: "cup", item: "chili powder" } + - { amount: 1, unit: "tbsp", item: "Worcestershire sauce" } + - { amount: 1, unit: "tbsp", item: "garlic (minced)" } + - { amount: 1, unit: "tbsp", item: "dried oregano" } + - { amount: 2, unit: "tsp", item: "ground cumin" } + - { amount: 2, unit: "tsp", item: "Tabasco sauce" } + - { amount: 1.5, unit: "tsp", item: "cayenne pepper" } + - { amount: 1, unit: "tsp", item: "dried basil" } + - { amount: 1, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "black pepper" } + - { amount: 1, unit: "tsp", item: "paprika" } + - { amount: 1, unit: "tsp", item: "white sugar" } + directions: > + 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. + - ingredients: + - { amount: 8, unit: "oz", item: "cheddar cheese" } + - { unit: "~", item: "corn tortilla chips" } + directions: > + Adjust seasonings to taste, and serve with shredded cheese and chips. +credit: + name: "MIGHTYPURDUE22" + url: "http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/" diff --git a/src/chili/large.png b/src/soups/chili/image.png similarity index 100% rename from src/chili/large.png rename to src/soups/chili/image.png diff --git a/src/soups/clam-chowder/data.yml b/src/soups/clam-chowder/data.yml new file mode 100644 index 0000000..823d5b1 --- /dev/null +++ b/src/soups/clam-chowder/data.yml @@ -0,0 +1,33 @@ +title: "Clam Chowder" +timings: + prep: "15 min" + cook: "25 min" +icons: ["gluten-free"] +servings: 8 +description: > + Clam chowder the is the quinessential comfort food of New England: rich, creamy, and with enough flavor and texture to + add real substence. This recipe makes perfect re-creation of the very best I remember from back home. +steps: + - ingredients: + - { amount: 20, unit: "oz", item: "minced clams" } + - { amount: 1, unit: "cup", item: "onion, yellow (chopped)" } + - { amount: 1, unit: "cup", item: "celery (chopped)" } + - { amount: 1, unit: "cup", item: "potato (diced)" } + - { amount: 1, unit: "cup", item: "carrots (diced)" } + directions: > + Drain the liquid from the clams into a dutch oven and add the carrots, onions, celery, and potatoes. Add enough + water to cover, and then cook over medium-high heat until tender. Set the clams aside for later. + - ingredients: + - { amount: 6, unit: "oz", item: "butter" } + - { amount: 6, unit: "oz", item: "gluten-free flour blend" } + - { amount: 1, unit: "qt", item: "half-n-half" } + directions: > + Melt the butter in a large saucepan, and whisk in the flour until smooth. Whisk in the cream until smooth as well. + - directions: > + Add the flour mixture in with the vegetables, and heat to a simmer, but do not allow to boil. + - ingredients: + - { amount: 2, unit: "tbsp", item: "red wine vinegar" } + - { amount: 1.5, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "black pepper" } + directions: > + Add the clams and other remaining ingredients to the dutch oven. Bring up to temperature and serve. diff --git a/src/clam-chowder/large.png b/src/soups/clam-chowder/image.png similarity index 100% rename from src/clam-chowder/large.png rename to src/soups/clam-chowder/image.png diff --git a/src/soups/cream-of-spinach-soup/data.yml b/src/soups/cream-of-spinach-soup/data.yml new file mode 100644 index 0000000..e4a1211 --- /dev/null +++ b/src/soups/cream-of-spinach-soup/data.yml @@ -0,0 +1,46 @@ +title: Cream of Spinach Soup +timings: + prep: 15 min + cook: 25 min +icons: ["gluten-free"] +servings: 8 +description: "" +steps: + - ingredients: + - { amount: 1.5, unit: "cups", item: "water" } + - { amount: 3, unit: "tsp", item: "chicken stock" } + - { amount: 10, unit: "oz", item: "spinach" } + directions: > + Add the spinach, water, and chicken stock to a dutch oven and cook until the spinach is soft. + - ingredients: + - { amount: 3, unit: "tbsp", item: "butter (unsalted)" } + - { amount: 1, unit: "", item: "onion, yellow (diced)" } + - { amount: 3, unit: "cloves", item: "garlic" } + - { amount: 0.25, unit: "cup", item: "gluten-free flour blend" } + - { amount: 2, unit: "cups", item: "whole milk" } + - { amount: 1, unit: "cup", item: "heavy cream" } + - { amount: 0.25, unit: "cup", item: "parmesan cheese (shredded)" } + - { amount: 1, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "black pepper" } + directions: > + Set the spinach aside in a bowl. Sautée the onion in the butter until golden and translucent. Add the garlic and + continue to sautée until browned. + - ingredients: + - { amount: 0.25, unit: "cup", item: "gluten-free flour blend" } + directions: > + Slowly add in the flour while stirring constantly. Continue to cook until it turns a golden brown. + - ingredients: + - { amount: 2, unit: "cups", item: "whole milk" } + - { amount: 1, unit: "cup", item: "heavy cream" } + - { amount: 0.25, unit: "cup", item: "parmesan cheese (shredded)" } + - { amount: 1, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "black pepper" } + directions: > + Whisk in the milk and cream, breaking up any lumps until the entire mixture is smooth and slightly thickened. + - ingredients: + - { amount: 0.25, unit: "cup", item: "parmesan cheese (shredded)" } + - { amount: 1, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "black pepper" } + directions: > + Add back the reserved spinach along with the parmesan cheese, salt, and pepper. Bring back to temperature, and + then purée in a blender, working in batches as necessary. diff --git a/src/cream-of-spinach-soup/large.png b/src/soups/cream-of-spinach-soup/image.png similarity index 100% rename from src/cream-of-spinach-soup/large.png rename to src/soups/cream-of-spinach-soup/image.png diff --git a/src/soups/creamy-ginger-pumpkin-soup/data.yml b/src/soups/creamy-ginger-pumpkin-soup/data.yml new file mode 100644 index 0000000..b3c328b --- /dev/null +++ b/src/soups/creamy-ginger-pumpkin-soup/data.yml @@ -0,0 +1,33 @@ +title: Creamy Ginger Pumpkin Soup +timings: + prep: 10 min + cook: 30 min +icons: [] +servings: 4 +description: > + This soup combines the zing of ginger with the smooth creaminess of pumpkin in a way which is wonderful to eat on its + own, provide a base for a more complex soup, or even just drink straight from the jar. +steps: + - ingredients: + - { amount: 1, unit: "", item: "onion (yellow)" } + - { amount: 1, unit: "tbsp", item: "butter" } + directions: > + Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent. + - ingredients: + - { amount: 14, unit: "oz", item: "pumpkin purée" } + - { amount: 2, unit: "cup", item: "chicken broth" } + - { amount: 2, unit: "tbsp", item: "ginger (fresh, minced)" } + directions: > + Add the broth, pumpkin, and ginger. Bring to a boil, and then reduce to a simmer until all the elements are fully + soft (about 20 min). + - ingredients: + - { amount: 2, unit: "tsp", item: "garam masala" } + - { amount: 1, unit: "tsp", item: "tumeric" } + - { amount: 1, unit: "cup", item: "half-n-half" } + - { amount: 0.5, unit: "tsp", item: "salt" } + directions: > + Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow + to boil. +credit: + name: Deantini + url: https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687 diff --git a/src/creamy-ginger-pumpkin-soup/large.png b/src/soups/creamy-ginger-pumpkin-soup/image.png similarity index 100% rename from src/creamy-ginger-pumpkin-soup/large.png rename to src/soups/creamy-ginger-pumpkin-soup/image.png diff --git a/src/soups/curry-butternut-squash-and-apple-soup/data.yml b/src/soups/curry-butternut-squash-and-apple-soup/data.yml new file mode 100644 index 0000000..5c53777 --- /dev/null +++ b/src/soups/curry-butternut-squash-and-apple-soup/data.yml @@ -0,0 +1,31 @@ +title: Curry Butternut Squash & Apple Soup +timings: + prep: + cook: +icons: ["gluten-free"] +servings: 4 +description: > + This is a delightfully creamy soup between the squash and heavy cream, and the spices add a wonderful flavor. +steps: + - ingredients: + - { amount: 2, unit: "tbsp", item: "olive oil, extra-virgin" } + - { amount: 1, unit: "", item: "onion, yellow (diced)" } + - { amount: 1, unit: "", item: "carrot" } + directions: > + Heat oil in a dutch oven. Add the onions and carrots and cook until the latter are soft. + - ingredients: + - { amount: 4, unit: "cups", item: "chicken broth" } + - { amount: 4, unit: "cups", item: "butternut squash (chopped)" } + - { amount: 1, unit: "", item: "apple (cored, peeled, diced)" } + - { amount: 1, unit: "tsp", item: "cinnamon" } + - { amount: 1.5, unit: "tsp", item: "yellow curry powder" } + - { amount: 0.5, unit: "tsp", item: "salt" } + - { amount: 0.5, unit: "tsp", item: "black pepper" } + directions: > + Add the chicken broth, squash, apple, and spices. Bring to a boil, and then reduce to a simmer until the squash + is tender (about 30 min). + - ingredients: + - { amount: 0.5, unit: "cup", item: "heavy cream" } + directions: > + Purée the soup (in batches, if necessary), and return to the dutch oven. Add the cream, and reheat gently until + just barely simmering. diff --git a/src/curry-butternut-squash-and-apple-soup/large.png b/src/soups/curry-butternut-squash-and-apple-soup/image.png similarity index 100% rename from src/curry-butternut-squash-and-apple-soup/large.png rename to src/soups/curry-butternut-squash-and-apple-soup/image.png diff --git a/src/soups/french-onion-soup/data.yml b/src/soups/french-onion-soup/data.yml new file mode 100644 index 0000000..683446b --- /dev/null +++ b/src/soups/french-onion-soup/data.yml @@ -0,0 +1,44 @@ +title: French Onion Soup +timings: + prep: 15 min + cook: 80 min +icons: [] +servings: 6 +description: > + This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyére is + key to getting the traditional bubbling crust of cheese; it's rich smooth, and melts easily. +steps: + - ingredients: + - { amount: 2, unit: "oz", item: "butter (unsalted)" } + - { amount: 4, item: "onions (large, yellow)" } + - { item: "salt & pepper" } + directions: > + Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press + a piece of foil over the onions, then cover and cook until the onions are very soft but not falling apart (about + 50 min). + - ingredients: + - { amount: 1, unit: "", item: "loaf french bread (½lb), cut in ½\" slices" } + - { amount: 1, unit: "oz", item: "butter" } + directions: > + While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking + sheet and add the slices of baguette in a single layer. Bake until browned and crisp turning once to get both + sides (15–20 min). + - ingredients: + - { amount: 1, unit: "tsp", item: "sugar (white)" } + directions: > + Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min). + - ingredients: + - { amount: 8, unit: "cups", item: "beef broth" } + - { amount: 1, unit: "", item: "bay leaf" } + directions: > + Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard + the bay leaf. Add salt and pepper to taste. + - ingredients: + - { amount: 2, unit: "cups", item: "Gruyére cheese (shredded)" } + directions: > + When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of + each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 + min). +credit: + name: "Fine Cooking" + url: "http://www.finecooking.com/recipe/classic-french-onion-soup" diff --git a/src/french-onion-soup/large.png b/src/soups/french-onion-soup/image.png similarity index 100% rename from src/french-onion-soup/large.png rename to src/soups/french-onion-soup/image.png diff --git a/src/soups/hungarian-mushroom-beef-soup/data.yml b/src/soups/hungarian-mushroom-beef-soup/data.yml new file mode 100644 index 0000000..99da730 --- /dev/null +++ b/src/soups/hungarian-mushroom-beef-soup/data.yml @@ -0,0 +1,52 @@ +title: Hungarian Mushroom Beef Soup +timings: + prep: 25 min + cook: 60 min +icons: ["gluten-free"] +servings: 4 +description: > + This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from the paprika for an + absolutly luxurious overall experience whether as a stand-alone dinner or as a supplement to another dish. +steps: + - ingredients: + - { amount: 2, unit: "tbsp", item: "olive oil" } + - { amount: 1, unit: "lb", item: "stew beef" } + directions: > + Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool. + - ingredients: + - { amount: 2, unit: "tbsp", item: "butter, unsalted" } + - { amount: 1, unit: "", item: "onion, yellow (diced)" } + directions: > + Add butter to the soup pot and sautée the onions until soft and just starting to brown. + - ingredients: + - { amount: 4, unit: "cups", item: "beef broth" } + - { amount: 2, unit: "tbsp", item: "dry sherry" } + - { amount: 1, unit: "tbsp", item: "tamari" } + - { amount: 1, unit: "lb", item: "mushrooms, crimini" } + - { amount: 2, unit: "tsp", item: "dill, fresh (minced)" } + - { amount: 2, unit: "tsp", item: "paprika, hungarian" } + - { amount: 1, unit: "tsp", item: "salt" } + - { amount: 1, unit: "tsp", item: "black pepper" } + - { amount: 0.25, unit: "tsp", item: "cayenne pepper" } + directions: > + Add the broth, sherry, tamari, mushrooms and spices to the onions along with the browned meat. Bring to a boil and then + reduce to a simmer for 1 hour. + - ingredients: + - { amount: 3, unit: "tbsp", item: "gluten-free flour blend" } + - { amount: 2, unit: "tbsp", item: "butter, unsalted" } + directions: > + When the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and heat on medium + until it foams. Gradually add the flour while whisking continously, taking care to mix it in completely. + - ingredients: + - { amount: 1, unit: "cup", item: "milk, whole" } + directions: > + Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any lumps. Continue + to whisk until the roux thickens and then add it to the soup pot. + - ingredients: + - { amount: 2, unit: "tsp", item: "lemon juice" } + - { amount: 1, unit: "cup", item: "sour cream" } + directions: > + Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and adjust the spices + to taste (adding more paprika to the desired level of heat). +credit: + name: David Miner diff --git a/src/hungarian-mushroom-beef-soup/large.png b/src/soups/hungarian-mushroom-beef-soup/image.png similarity index 100% rename from src/hungarian-mushroom-beef-soup/large.png rename to src/soups/hungarian-mushroom-beef-soup/image.png diff --git a/src/soups/spicy-lamb-soup/data.yml b/src/soups/spicy-lamb-soup/data.yml new file mode 100644 index 0000000..4e63269 --- /dev/null +++ b/src/soups/spicy-lamb-soup/data.yml @@ -0,0 +1,47 @@ +title: Spicy Lamb Soup +timings: + prep: 20 min + cook: 90 min +icons: ["gluten-free"] +servings: 4 +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. +steps: + - ingredients: + - { amount: 1, unit: "lb", item: "lamb (in bite-sized pieces)" } + - { amount: 2, unit: "tbsp", item: "olive oil" } + directions: > + 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. + - ingredients: + - { amount: 1, item: "onion" } + - { amount: 3, unit: "cloves", item: "garlic" } + directions: > + Add the onion and garlic and cook until just starting to brown. + - ingredients: + - { amount: 5, unit: "cups", item: "water" } + - { amount: 14, unit: "oz", item: "tomatoes (diced)" } + - { amount: 2, unit: "tbsp", item: "harissa" } + - { amount: 1, item: "bay leaf" } + - { amount: 1/2, unit: "tsp", item: "thyme" } + - { amount: 1/2, unit: "tsp", item: "oregano" } + - { amount: 1/8, unit: "tsp", item: "cinnamon" } + - { amount: 1/4, unit: "tsp", item: "cumin" } + - { amount: 1/4, unit: "tsp", item: "tumeric" } + directions: > + 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) + - ingredients: + - { amount: 14, unit: "oz", item: "garbanzo beans (cooked)" } + - { amount: 1, item: "carrot (diced)" } + - { amount: 1, item: "potato (diced)" } + - { amount: 1, item: "zucchini (diced)" } + - { amount: 3.5, unit: "oz", item: "peas (frozen)" } + directions: > + 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) + - ingredients: + - { amount: 4, unit: "leaves", item: "mint" } + directions: > + Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint. diff --git a/src/spicy-lamb-soup/large.png b/src/soups/spicy-lamb-soup/image.png similarity index 100% rename from src/spicy-lamb-soup/large.png rename to src/soups/spicy-lamb-soup/image.png diff --git a/src/soups/winter-lentil-soup/data.yml b/src/soups/winter-lentil-soup/data.yml new file mode 100644 index 0000000..58abc73 --- /dev/null +++ b/src/soups/winter-lentil-soup/data.yml @@ -0,0 +1,36 @@ +title: Winter Lentil Soup +timings: + prep: 20 min + cook: 60 min +icons: ["gluten-free"] +servings: 8 +description: "" +steps: + - ingredients: + - { amount: 4, unit: "tbsp", item: "butter, unsalted" } + - { amount: 1, unit: "", item: "onion, yellow" } + directions: > + Heat the oil in a dutch oven and sautée the onion until golden and translucent. + - ingredients: + - { amount: 10, unit: "cups", item: "water" } + - { amount: 5, unit: "cups", item: "chicken broth" } + - { amount: 3, unit: "cups", item: "lentils, brown" } + - { amount: 1, unit: "", item: "butternut squash (peeled, cubed)" } + - { amount: 1, unit: "bunch", item: "swiss chard (chopped)" } + - { amount: 3, unit: "stalks", item: "celery (diced)" } + directions: > + Add the water, broth, vegetables, and lentils. Bring to a boil, and reduce to a simmer. + - ingredients: + - { amount: 3, unit: "tbsp", item: "curry powder" } + - { amount: 2, unit: "tbsp", item: "honey" } + - { amount: 2, unit: "", item: "bay leaves" } + - { amount: 1, unit: "sprig", item: "thyme, fresh" } + - { amount: 2, unit: "tsp", item: "salt" } + - { amount: 2, unit: "tsp", item: "black pepper" } + directions: > + Add the next set of ingredients and simmer until the squash is soft (about an hour). + - ingredients: + - { amount: 8, unit: "tsp", item: "coconut oil" } + - { amount: 2, unit: "tsp", item: "red pepper flakes" } + directions: > + Add coconut oil and red pepper flakes immediately before serving. diff --git a/src/winter-lentil-soup/large.png b/src/soups/winter-lentil-soup/image.png similarity index 100% rename from src/winter-lentil-soup/large.png rename to src/soups/winter-lentil-soup/image.png diff --git a/src/southern-buttermilk-biscuits/index.pug b/src/southern-buttermilk-biscuits/index.pug deleted file mode 100644 index 02fac01..0000000 --- a/src/southern-buttermilk-biscuits/index.pug +++ /dev/null @@ -1,108 +0,0 @@ -doctype html -html - head - link(href="../style.css" rel="stylesheet" type="text/css") - - body.recipe - h1 Southern Buttermilk Biscuits - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 4½ cups - td all-purpose flour (Lily brand) - tr - td 2 tsp - td cream of tartar - tr - td 2 tsp - td baking soda - tr - td 1½ tsp - td salt - tr - td ½ cup - td butter (cold, diced) - tr - td 9 tbsp - td butter (softened) - tr - td 3 tbsp - td butter (melted) - tr - td 2 cups - td buttermilk - - h2 For making gluten free: - - table - tr - td omit - td all-purpose flour - tr - td 4½ cups - td gluten-free flour - tr - td 1 tbsp - td psyllium husk - - section.directions - table - tr - td 1 - td Preheat the oven to convection bake at 450°F. - td 10 min - tr - td 2 - td Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl. - td 2 min - tr - td 3 - 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 2 min
                                                        (20 min) - tr - td 4 - td Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a - | time, if needed). - td 2 min - tr - td 5 - 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 3 min - tr - td 6 - td Roll or pat out into a 14×10" rectangle. - td 1 min - tr - td 7 - td With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface - | farthest from you. - td 1 min - tr - td 8 - 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 1 min - tr - td 9 - 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 2 min - tr - td 10 - td Pat the dough out into a 1" thick rectangle. - td 1 min - tr - td 11 - 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 1 min - tr - td 12 - td Place in the oven and bake until the tops are golden brown and firm. - td 8-12 min diff --git a/src/spicy-lamb-soup/data.js b/src/spicy-lamb-soup/data.js deleted file mode 100644 index 619de19..0000000 --- a/src/spicy-lamb-soup/data.js +++ /dev/null @@ -1,55 +0,0 @@ -module.exports = require("../helpers")({ - title: "Spicy Lamb Soup", - timings: { - prep: "20 min", - cook: "90 min", - }, - icons: ["gluten-free"], - servings: 4, - 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.", - steps: [{ - ingredients: [ - { amount: 1, unit: "lb", item: "lamb (in bite-sized pieces)" }, - { amount: 2, unit: "tbsp", item: "olive oil" }, - ], - directions: "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." - }, { - ingredients: [ - { amount: 1, item: "onion" }, - { amount: 3, unit: "cloves", item: "garlic" }, - ], - directions: "Add the onion and garlic and cook until just starting to brown." - }, { - ingredients: [ - { amount: 5, unit: "cups", item: "water" }, - { amount: 14, unit: "oz", item: "tomatoes (diced)" }, - { amount: 2, unit: "tbsp", item: "harissa" }, - { amount: 1, item: "bay leaf" }, - { amount: 1/2, unit: "tsp", item: "thyme" }, - { amount: 1/2, unit: "tsp", item: "oregano" }, - { amount: 1/8, unit: "tsp", item: "cinnamon" }, - { amount: 1/4, unit: "tsp", item: "cumin" }, - { amount: 1/4, unit: "tsp", item: "tumeric" }, - ], - directions: "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)" - }, { - ingredients: [ - { amount: 14, unit: "oz", item: "garbanzo beans (cooked)" }, - { amount: 1, item: "carrot (diced)" }, - { amount: 1, item: "potato (diced)" }, - { amount: 1, item: "zucchini (diced)" }, - { amount: 3+1/2, unit: "oz", item: "peas (frozen)" }, - ], - directions: "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)" - }, { - ingredients: [ - { amount: 4, unit: "leaves", item: "mint" } - ], - directions: "Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint." - }] -}) diff --git a/src/stuffed-green-peppers/data.js b/src/stuffed-green-peppers/data.js deleted file mode 100644 index 26f0779..0000000 --- a/src/stuffed-green-peppers/data.js +++ /dev/null @@ -1,45 +0,0 @@ -module.exports = require("../helpers")({ - title: "Stuffed Green Peppers", - timings: { - prep: "30 min", - cook: "30 min", - }, - icons: ["gluten-free"], - servings: 6, - 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.", - steps: [{ - ingredients: [ - { amount: 6, unit: "", item: "green bell peppers" }, - { unit: "~", item: "salt" }, - ], - directions: "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)." - }, { - ingredients: [ - { amount: 1, unit: "lb", item: "lean ground beef" }, - { amount: 1/3, unit: "cup", item: "onion (diced)" }, - { amount: 1, unit: "can (14oz)", item: "tomatoes (diced)" }, - { amount: 1/2, unit: "cup", item: "rice (uncooked)" }, - { amount: 1/2, unit: "cup", item: "water" }, - { amount: 1, unit: "tsp", item: "Worcestershire sauce" }, - ], - directions: "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)." - }, { - ingredients: [ - { amount: 1, unit: "cup", item: "chedder cheese (shredded)" }, - { amount: 2, unit: "cans (12 oz)", item: "tomato soup" }, - ], - directions: "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)." - }], - credit: { - name: "Suzanne M. Munson", - url: "http://allrecipes.com/recipe/17991/stuffed-green-peppers-i" - } -}) diff --git a/src/style2.scss b/src/style2.scss index e7ec2c6..7d330f8 100644 --- a/src/style2.scss +++ b/src/style2.scss @@ -12,6 +12,7 @@ border-radius: 0.25in; display: flex; flex: 0 0 2.5in; + min-height: 2.5in; text-align: center; } diff --git a/src/swedish-meatballs/data.js b/src/swedish-meatballs/data.js deleted file mode 100644 index 782fbf6..0000000 --- a/src/swedish-meatballs/data.js +++ /dev/null @@ -1,40 +0,0 @@ -module.exports = require("../helpers")({ - title: "Swedish Meatballs", - timings: { - prep: "60 min", - }, - icons: [], - servings: 8, - description: "This receipe makes the softest, most succulent meatballs you'll ever try.", - steps: [{ - ingredients: [ - { amount: 1, unit: "tbsp", item: "butter (unsalted)" }, - { amount: 1, unit: "tbsp", item: "onion (minced)" }, - ], - directions: "Melt the butter in a skillet and cook the onions until lightly browned." - }, { - ingredients: [ - { amount: 1/3, unit: "cup", item: "breadcrumbs" }, - { amount: 1/2, unit: "cup", item: "water" }, - { amount: 1/2, unit: "cup", item: "half-n-half" }, - { amount: 3/4, unit: "lb", item: "ground beef" }, - { amount: 1/4, unit: "lb", item: "ground pork" }, - { amount: 2, unit: "tsp", item: "salt" }, - { amount: 1/3, unit: "tsp", item: "sugar (white)" }, - { amount: 1/4, unit: "tsp", item: "white pepper (ground)" }, - ], - directions: "In a large bowl, whisk the breadcrumbs, water, and half-n-half together and let sit for a few " + - "minutes. Then mix in the remaining ingredients and knead until it forms a smooth paste." - }, { - ingredients: [ - { amount: 3, unit: "tbsp", item: "butter (unsalted)" }, - ], - directions: "Melt more butter into the skillet. Using a small spoon, form meatballs and drop them into the " + - "melted butter. Cover and allow to cook on medium heat until an even color all the way through (about " + - "10 minutes). Work in batches, setting aside the cooked meatballs in a warm oven to stay hot." - }], - credit: { - name: "Linda T.", - url: "https://www.allrecipes.com/recipe/222371/swedish-meatballs-from-a-swede" - } -}) diff --git a/src/sweet-potatoes-with-honey-and-rosemary/index.pug b/src/sweet-potatoes-with-honey-and-rosemary/index.pug deleted file mode 100644 index cf6e7a2..0000000 --- a/src/sweet-potatoes-with-honey-and-rosemary/index.pug +++ /dev/null @@ -1,60 +0,0 @@ -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") - - body.recipe - h1 Sweet Potatoes with Honey and Rosemary - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 2 tbsp - td olive oil - tr - td ¼ cup - td honey - tr - td 2 tbsp - td rosemary (fresh, chopped) - tr - td 1 tsp - td kosher salt - tr - td 1 tsp - td black pepper - tr - td 3 - td sweet potatoes (large) - - section.directions - table - tr - td 1 - td Preheat the oven to 350°F and line a cooking sheet with foil. - td 1 min - tr - td 2 - td Wash, peel, and cut the sweet potatoes into bite-sized pieces. - td 10 min - tr - td 3 - td Mix the olive oil, honey, rosemary, salt, and black pepper in a large bowl. - td 1 min - tr - td 4 - td Stir in the sweet potatoes and mix until covered in oil and herbs. - td 1 min - tr - td 5 - td Transfer the sweet potatoes to the cooking sheet in a single layer. - td 3 min - tr - td 6 - td Cook sweet potatoes in the oven until tender. - td 45 min diff --git a/src/templates/cookbook.jin b/src/templates/cookbook.jin new file mode 100644 index 0000000..f29a39c --- /dev/null +++ b/src/templates/cookbook.jin @@ -0,0 +1,24 @@ + + + + + + + + + + {% for section in sections %} +

                                                        +

                                                        {{ section.title }}

                                                        +
                                                        + {% for recipe in section.recipes %} + + +

                                                        {{ recipe.title }}

                                                        +                                                         + {% endfor %} +
                                                        +
                                                        + {% endfor %} + + diff --git a/src/templates/data.template.js b/src/templates/data.template.js deleted file mode 100644 index 9503708..0000000 --- a/src/templates/data.template.js +++ /dev/null @@ -1,36 +0,0 @@ -module.exports = require("../helpers")({ - title: "", - timings: { - prep: " min", - cook: " hours", - }, - icons: ["gluten-free", "low-carb", "overnight", "vegetarian"], - servings: , - description: "", - steps: [{ - ingredients: [ - { amount: , unit: "", item: "" }, - { amount: , unit: "", item: "" }, - { amount: , unit: "", item: "" }, - ], - directions: "" - }, { - ingredients: [ - { amount: , unit: "", item: "" }, - { amount: , unit: "", item: "" }, - { amount: , unit: "", item: "" }, - ], - directions: "" - }, { - ingredients: [ - { amount: , unit: "", item: "" }, - { amount: , unit: "", item: "" }, - { amount: , unit: "", item: "" }, - ], - directions: "" - }], - credit: { - name: "", - url: "" - } -}) diff --git a/src/templates/data.yml b/src/templates/data.yml new file mode 100644 index 0000000..736a0c4 --- /dev/null +++ b/src/templates/data.yml @@ -0,0 +1,13 @@ +title: Untitled +timings: + prep: 0 minutes + cook: 0 minutes +icons: [gluten-free, low-carb, overnight, vegetarian] +servings: 1 +description: > + pass +steps: + - ingredients: + - { amount: , unit: , item: "" } + directions: > + pass diff --git a/src/templates/index.pug b/src/templates/index.pug deleted file mode 100644 index ed16b28..0000000 --- a/src/templates/index.pug +++ /dev/null @@ -1,192 +0,0 @@ -doctype html -html - head - link(rel="stylesheet" type="text/css" href="style.css") - meta(name="viewport" content="user-scalable=no, width=device-width") - - body.cookbook - h1 Baking - - a(href="bagels") - img(src="bagels/large.png") - | Bagels - - a(href="challah") - img(src="challah/large.png") - | Challah - - a(href="fluffy-pancakes") - img(src="fluffy-pancakes/large.png") - | Fluffy Pancakes - - a(href="gluten-free-flour") - img(src="gluten-free-flour/large.png") - | Gluten-Free Flour - - a(href="pizza") - img(src="pizza/large.png") - | Pizza - - a(href="rosemary-dinner-rolls") - img(src="rosemary-dinner-rolls/large.png") - | Rosemary Dinner Rolls - - a(href="southern-buttermilk-biscuits") - img(src="southern-buttermilk-biscuits/large.png") - | Southern Buttermilk Biscuits - - h1 Soups - - a(href="caldo-verde") - img(src="caldo-verde/large.png") - | Caldo Verde - - a(href="clam-chowder") - img(src="clam-chowder/large.png") - | Clam Chowder - - a(href="cream-of-spinach-soup") - img(src="cream-of-spinach-soup/large.png") - | Cream of Spinach Soup - - a(href="curry-butternut-squash-and-apple-soup") - img(src="curry-butternut-squash-and-apple-soup/large.png") - | Curry Butternut Squash & Apple Soup - - a(href="french-onion-soup") - img(src="french-onion-soup/large.png") - | French Onion Soup - - a(href="hungarian-mushroom-beef-soup") - img(src="hungarian-mushroom-beef-soup/large.png") - | Hungarian Mushroom Beef Soup - - a(href="winter-lentil-soup") - img(src="winter-lentil-soup/large.png") - | Winter Lentil Soup - - h1 Salads - - a(href="caesar-salad") - img(src="caesar-salad/large.png") - | Caesar Salad - - a(href="cucumber-salad") - img(src="cucumber-salad/large.png") - | Cucumber Salad - - a(href="ruths-chris-chopped-salad") - img(src="ruths-chris-chopped-salad/large.png") - | Ruth's Chris Chopped Salad - - h1 Main Dish - - a(href="bbq-pork-ribs") - img(src="bbq-pork-ribs/large.png") - | BBQ Pork Ribs - - a(href="beef-bourguignon") - img(src="beef-bourguignon/large.png") - | Beef Bourguignon - - a(href="butter-chicken") - img(src="butter-chicken/large.png") - | Butter Chicken - - a(href="chicken-cordon-bleu") - img(src="chicken-cordon-bleu/large.png") - | Chicken Cordon Bleu - - a(href="chicken-pot-pie") - img(src="chicken-pot-pie/large.png") - | Chicken Pot Pie - - a(href="chicken-breasts-with-caper-cream-sauce") - img(src="chicken-breasts-with-caper-cream-sauce/large.png") - | Chicken Breasts with Caper Cream Sauce - - a(href="chole") - img(src="chole/large.png") - | Chole - - a(href="garlic-prime-rib") - img(src="garlic-prime-rib/large.png") - | Garlic Prime Rib - - a(href="gnocchi") - img(src="gnocchi/large.png") - | Gnocchi - - a(href="kielbasa-and-cabbage") - img(src="kielbasa-and-cabbage/large.png") - | Kielbasa and Cabbage - - a(href="kofta-kebabs") - img(src="kofta-kebabs/large.png") - | Kofta Kebabs - - a(href="lemon-chicken-with-mushroom-sauce") - img(src="lemon-chicken-with-mushroom-sauce/large.png") - | Lemon Chicken with Mushroom Sauce - - a(href="orange-chicken") - img(src="orange-chicken/large.png") - | Orange Chicken - - a(href="ratatouille") - img(src="ratatouille/large.png") - | Ratatouille - - a(href="ricotta-meatballs") - img(src="ricotta-meatballs/large.png") - | Ricotta Meatballs - - a(href="roast-leg-of-lamb-with-rosemary") - img(src="roast-leg-of-lamb-with-rosemary/large.png") - | Roast Leg of Lamb with Rosemary - - a(href="shrimp-with-sweet-potatoes-and-bacon") - img(src="shrimp-with-sweet-potatoes-and-bacon/large.png") - | Shrimp with Sweet Potatoes and Bacon - - a(href="sloppy-joe-sandwiches") - img(src="sloppy-joe-sandwiches/large.png") - | Sloppy Joe Sandwiches - - h1 Sides - - a(href="bok-choy-with-garlic") - img(src="bok-choy-with-garlic/large.png") - | Bok Choy with Garlic - - a(href="bourbon-glazed-carrots") - img(src="bourbon-glazed-carrots/large.png") - | Bourbon Glazed Carrots - - a(href="creamed-spinach") - img(src="creamed-spinach/large.png") - | Creamed Spinach - - a(href="garlic-broccoli") - img(src="garlic-broccoli/large.png") - | Garlic Broccoli - - a(href="hummus") - img(src="hummus/large.png") - | Hummus - - a(href="pommes-puree") - img(src="pommes-puree/large.png") - | Pommes Purée - - a(href="sauteed-mushrooms") - img(src="sauteed-mushrooms/large.png") - | Sauteed Mushrooms - - a(href="sweet-potatoes-with-honey-and-rosemary") - img(src="sweet-potatoes-with-honey-and-rosemary/large.png") - | Sweet Potatoes with Honey and Rosemary - - a(href="tzatziki") - img(src="tzatziki/large.png") - | Tzatziki diff --git a/src/templates/recipe.jin b/src/templates/recipe.jin new file mode 100644 index 0000000..8c5847d --- /dev/null +++ b/src/templates/recipe.jin @@ -0,0 +1,80 @@ + + + + + + + + +
                                                        +
                                                        + +
                                                        +

                                                        {{ title }}

                                                        + +
                                                        + {% if timings.prep -%} + prep {{ timings.prep }} + {%- endif -%} + {%- if timings.prep and timings.cook -%} + ,  + {%- endif -%} + {%- if timings.cook -%} + cook {{ timings.cook }} + {%- endif %} +
                                                        + +
                                                        + {% for icon in icons %} +
                                                        + {% endfor %} + {% if servings %} +
                                                        × {{ servings }} + {% endif %} +
                                                        + +
                                                        {{ description }}
                                                        +
                                                        +
                                                        + +
                                                        + {% for step in steps %} +
                                                        +

                                                        {{ loop.index }}

                                                        +
                                                        +
                                                          + {% if step.ingredients %} + {% for ingredient in step.ingredients %} +
                                                        • +
                                                          + {{ as_fraction(ingredient.amount) }} {{ ingredient.unit }} +
                                                          +
                                                          {{ ingredient.item }}
                                                          + {% endfor %} + {% endif %} +
                                                        +
                                                        +
                                                        {{ step.directions }}
                                                        +
                                                        + {% endfor %} +
                                                        + + {% if credit %} +
                                                        + {% if credit.name %} + {{ credit.name -}} + {% endif -%} + {%- if credit.name and credit.url -%} + ,  + {% endif %} + {% if credit.url %} + {{ credit.url }} + {% endif %} +
                                                        + {% endif %} + +
                                                        + « Back +
                                                        + +
                                                        + « Back +