Refactor to use Python for building and YAML for data
This commit is contained in:
Andrew Miner
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<!DOCTYPE html>
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<html>
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<head>
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<link href="../../style2.css" rel="stylesheet" type="text/css" />
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<meta charset="UTF-8" />
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<meta name="viewport" content="user-scalable=no, width=device-width" />
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<body class="recipe">
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<section class="header">
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<div class="image" style="background-image: url('./image.png')"></div>
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|
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<div class="about">
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<h1>Buffalo Wings</h1>
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<div class="timing">
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prep 15 min, cook 2 hours </div>
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<div class="icons">
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<div class="icon serving"></div>× 4
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</div>
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<div class="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.
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</div>
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</div>
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</section>
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<section class="instructions">
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<div class="step">
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<h3>1</h3>
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<div class="ingredients">
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<ul>
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<li>
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<div class="amount">
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20
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</div>
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<div class="item">chicken wings</div>
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<li>
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<div class="amount">
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3/4 cup
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</div>
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<div class="item">flour</div>
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<li>
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">cayenne pepper</div>
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<li>
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">garlic powder</div>
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<li>
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">salt</div>
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</ul>
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</div>
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<div class="detail">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.
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</div>
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</div>
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<div class="step">
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<h3>2</h3>
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<div class="ingredients">
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<ul>
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<li>
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<div class="amount">
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1/2 cup
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</div>
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<div class="item">Frank's RedHot Buffalo Sauce</div>
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<li>
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<div class="amount">
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1/2 cup
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</div>
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<div class="item">butter</div>
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</ul>
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</div>
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<div class="detail">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.
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</div>
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</div>
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<div class="step">
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<h3>3</h3>
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<div class="ingredients">
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<ul>
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</ul>
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</div>
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<div class="detail">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.
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</div>
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</div>
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</section>
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<section class="credits">
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Leesah,
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<a href="https://www.allrecipes.com/recipe/166638/baked-buffalo-wings">https://www.allrecipes.com/recipe/166638/baked-buffalo-wings</a>
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</section>
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<section class="navigation">
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<a href="../..">« Back</a>
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</section>
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</body>
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</html
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<!DOCTYPE html>
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<html>
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<head>
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<link href="../../style2.css" rel="stylesheet" type="text/css" />
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<meta charset="UTF-8" />
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<meta name="viewport" content="user-scalable=no, width=device-width" />
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<body class="recipe">
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<section class="header">
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<div class="image" style="background-image: url('./image.png')"></div>
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<div class="about">
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<h1>Chicken Pastries</h1>
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<div class="timing">
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prep 15 min, cook 30 min </div>
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<div class="icons">
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<div class="icon serving"></div>× 4
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</div>
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<div class="description"></div>
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</div>
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</section>
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<section class="instructions">
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<div class="step">
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<h3>1</h3>
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<div class="ingredients">
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<ul>
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<li>
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<div class="amount">
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4
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</div>
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<div class="item">chicken breasts</div>
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<li>
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<div class="amount">
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4 tbsp
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</div>
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<div class="item">butter</div>
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<li>
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<div class="amount">
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</div>
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<div class="item">salt & pepper</div>
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</ul>
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</div>
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<div class="detail">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)."
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</div>
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</div>
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<div class="step">
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<h3>2</h3>
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<div class="ingredients">
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<ul>
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</ul>
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</div>
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<div class="detail">Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds.
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</div>
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</div>
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<div class="step">
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<h3>3</h3>
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<div class="ingredients">
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<ul>
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<li>
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<div class="amount">
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5 oz
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</div>
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<div class="item">Boursin Garlic & Herb cheese</div>
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<li>
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<div class="amount">
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16
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</div>
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<div class="item">crescent roll dough wedges</div>
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</ul>
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</div>
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<div class="detail">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.
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</div>
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</div>
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<div class="step">
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<h3>4</h3>
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<div class="ingredients">
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<ul>
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</ul>
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</div>
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<div class="detail">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).
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</div>
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</div>
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</section>
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<section class="credits">
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Lynne Miner </section>
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<section class="navigation">
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<a href="../..">« Back</a>
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</section>
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</body>
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</html
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Binary file not shown.
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<!DOCTYPE html>
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<html>
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<head>
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<link href="../../style2.css" rel="stylesheet" type="text/css" />
|
||||
<meta charset="UTF-8" />
|
||||
<meta name="viewport" content="user-scalable=no, width=device-width" />
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|
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<body class="recipe">
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<section class="header">
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<div class="image" style="background-image: url('./image.png')"></div>
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<div class="about">
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<h1>Deviled Eggs</h1>
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<div class="timing">
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prep 30 minutes </div>
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<div class="icons">
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<div class="icon gluten-free"></div>
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<div class="icon low-carb"></div>
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<div class="icon serving"></div>× 6
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</div>
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<div class="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.
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</div>
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</div>
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</section>
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<section class="instructions">
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<div class="step">
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<h3>1</h3>
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<div class="ingredients">
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<ul>
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<li>
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<div class="amount">
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12
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</div>
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<div class="item">eggs</div>
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</ul>
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</div>
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<div class="detail">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.
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</div>
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</div>
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<div class="step">
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<h3>2</h3>
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<div class="ingredients">
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<ul>
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<li>
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<div class="amount">
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¾ tsp
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</div>
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<div class="item">mustard, yellow</div>
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<li>
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<div class="amount">
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3 tbsp
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</div>
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<div class="item">mayonnaise</div>
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<li>
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<div class="amount">
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1½ tsp
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</div>
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<div class="item">vinegar, white</div>
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<li>
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<div class="amount">
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¼ tsp
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</div>
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<div class="item">Worcestershire sauce</div>
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<li>
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<div class="amount">
|
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¼ tsp
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</div>
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<div class="item">salt</div>
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<li>
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<div class="amount">
|
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¼ tsp
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</div>
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<div class="item">white pepper</div>
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<li>
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<div class="amount">
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1 tsp
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</div>
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<div class="item">paprika</div>
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</ul>
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</div>
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<div class="detail">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.
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</div>
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</div>
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</section>
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|
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|
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<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
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</section>
|
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</body>
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</html
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@@ -1 +0,0 @@
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bagels</h1><div class="timing">prep 50 min, cook 90 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="description">This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1¼ tbsp</div><div class="item">sugar (granulated)</div></li><li><div class="amount">1¼ tsp</div><div class="item">yeast (active dry)</div></li></ul></div><div class="detail">Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">flour (all purpose)</div></li><li><div class="amount">¼ cup</div><div class="item">water (~ 115°F)</div></li><li><div class="amount">1½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">25 g</div><div class="item">flour (all purpose)</div></li></ul></div><div class="detail">On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">egg</div></li><li><div class="amount"> ~</div><div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div></li></ul></div><div class="detail">Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul></ul></div><div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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Before Width: | Height: | Size: 162 KiB After Width: | Height: | Size: 162 KiB |
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<!DOCTYPE html>
|
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<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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Bagels</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 50 min, cook 90 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 8
|
||||
</div>
|
||||
|
||||
<div class="description">This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1¼ cup
|
||||
</div>
|
||||
<div class="item">water (~ 115°F)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1¼ tbsp
|
||||
</div>
|
||||
<div class="item">sugar (granulated)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1¼ tsp
|
||||
</div>
|
||||
<div class="item">yeast (active dry)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
500 g
|
||||
</div>
|
||||
<div class="item">flour (all purpose)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ cup
|
||||
</div>
|
||||
<div class="item">water (~ 115°F)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
25 g
|
||||
</div>
|
||||
<div class="item">flour (all purpose)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">egg</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
~
|
||||
</div>
|
||||
<div class="item">coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 105 KiB After Width: | Height: | Size: 105 KiB |
@@ -0,0 +1,145 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Challah</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 35 min, cook 3 hours </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 16
|
||||
</div>
|
||||
|
||||
<div class="description">Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ packets
|
||||
</div>
|
||||
<div class="item">active dry yeast</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">sugar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1⅓ cups
|
||||
</div>
|
||||
<div class="item">water (115°F)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
5
|
||||
</div>
|
||||
<div class="item">eggs</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">sugar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 cups
|
||||
</div>
|
||||
<div class="item">all-purpose flour</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">egg</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">caraway seeds</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 130 KiB After Width: | Height: | Size: 130 KiB |
@@ -0,0 +1,125 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Fluffy Pancakes</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 10 min, cook 5 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 2
|
||||
</div>
|
||||
|
||||
<div class="description">These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3/4 cups
|
||||
</div>
|
||||
<div class="item">milk</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">white vinegar</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Combine the milk and vinegar in a medium bowl and set aside to sour.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">all-purpose flour</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">white sugar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">baking powder</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">baking soda</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Combine the dry ingredients in a medium bowl and whisk together throughly.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">egg</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail"></div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 182 KiB After Width: | Height: | Size: 182 KiB |
@@ -0,0 +1,70 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Gluten-Free Flour</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 5 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
</div>
|
||||
|
||||
<div class="description">This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
24 oz
|
||||
</div>
|
||||
<div class="item">white rice flour</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
7½ oz
|
||||
</div>
|
||||
<div class="item">brown rice flour</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
7 oz
|
||||
</div>
|
||||
<div class="item">potato starch</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 oz
|
||||
</div>
|
||||
<div class="item">tapioca starch</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¾ oz
|
||||
</div>
|
||||
<div class="item">nonfat dry milk powder</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Mix all the ingredients and store, refrigerated, in an airtight container.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 544 KiB After Width: | Height: | Size: 544 KiB |
@@ -0,0 +1,131 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Pizza</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 2-3 days, cook 10 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon overnight"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 12
|
||||
</div>
|
||||
|
||||
<div class="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!
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
500 g
|
||||
</div>
|
||||
<div class="item">water (110°F–115°F)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3½ g
|
||||
</div>
|
||||
<div class="item">instant dry yeast</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 g
|
||||
</div>
|
||||
<div class="item">sugar</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add the yeast and sugar to the water without stirring and wait about 5 minutes.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
800 g
|
||||
</div>
|
||||
<div class="item">bread flour (King Arthur's)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
16 g
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Preheat a pizza stone in the oven to 550°F (this can take up to an hour).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Open up each portion of dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6 cups
|
||||
</div>
|
||||
<div class="item">tomato purée (2 per pizza)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
12 oz
|
||||
</div>
|
||||
<div class="item">mozzerella cheese, shredded (4 per pizza)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 164 KiB After Width: | Height: | Size: 164 KiB |
@@ -0,0 +1,181 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Rosemary Dinner Rolls</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 25 min, cook 2 hours </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 8
|
||||
</div>
|
||||
|
||||
<div class="description">These dinner rolls are firm, but light, and ever so delicately taste of rosemary.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 packet
|
||||
</div>
|
||||
<div class="item">active dry yeast</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/4 cup
|
||||
</div>
|
||||
<div class="item">water (110°F–115°F)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Melt the butter in a saucepan, and then add the milk.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cups
|
||||
</div>
|
||||
<div class="item">all-purpose flour</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">honey</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tsp
|
||||
</div>
|
||||
<div class="item">rosemary (powdered)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cups
|
||||
</div>
|
||||
<div class="item">all-purpose flour</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>7</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">egg</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 tsp
|
||||
</div>
|
||||
<div class="item">caraway seeds</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail"></div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>8</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>9</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 123 KiB After Width: | Height: | Size: 123 KiB |
@@ -0,0 +1,153 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Southern Buttermilk Biscuits</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 25min, cook 10min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon serving"></div>× 16
|
||||
</div>
|
||||
|
||||
<div class="description">pass
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Pre-heat the oven to convection bake at 450°F.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4½ cups
|
||||
</div>
|
||||
<div class="item">flour, all-purpose</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tsp
|
||||
</div>
|
||||
<div class="item">cream of tartar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tsp
|
||||
</div>
|
||||
<div class="item">baking soda</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">butter (frozen, diced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
9 tbsp
|
||||
</div>
|
||||
<div class="item">butter (softened)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tbsp
|
||||
</div>
|
||||
<div class="item">butter (melted)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cups
|
||||
</div>
|
||||
<div class="item">buttermilk</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cups
|
||||
</div>
|
||||
<div class="item">buttermilk</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
9 tbsp
|
||||
</div>
|
||||
<div class="item">butter (softened)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tbsp
|
||||
</div>
|
||||
<div class="item">butter (melted)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>7</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes).
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
@@ -1 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>BBQ Pork Ribs</h1><div class="timing">prep 20 min, cook 2—2½ hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon overnight"></div><div class="icon serving"></div>× 6</div><div class="description">This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 lbs</div><div class="item">pork ribs</div></li><li><div class="amount">¾ cup</div><div class="item">light brown sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">hickory smoke salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul></ul></div><div class="detail">Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 cups</div><div class="item">BBQ sauce</div></li></ul></div><div class="detail">Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
File diff suppressed because one or more lines are too long
@@ -1 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png')"></div><div class="about"><h1>Beef Brisket</h1><div class="timing">prep 10 min, cook 3 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 6</div><div class="description">This is the classic beef brisket my Jewish grandmother would serve us every Passover.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 lb</div><div class="item">beef brisket</div></li></ul></div><div class="detail">In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1½ cup</div><div class="item">grape jelly</div></li><li><div class="amount">1 cup</div><div class="item">water</div></li><li><div class="amount">½ cup</div><div class="item">ketchup</div></li><li><div class="amount">½ cup</div><div class="item">vinegar</div></li><li><div class="amount">2 </div><div class="item">onions (yellow)</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div></section><section class="credits">Louise, <a href="https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/">https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1 +0,0 @@
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Beef Stroganoff</h1><div class="timing">prep 20 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">beef (stew meat)</div></li><li><div class="amount">½ cup</div><div class="item">red wine</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">yellow onion</div></li><li><div class="amount">3 cloves</div><div class="item">garlic</div></li></ul></div><div class="detail">Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">mushrooms (sliced)</div></li></ul></div><div class="detail">Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">gluten-free flour (or all-purpose)</div></li><li><div class="amount">1⅓ cups</div><div class="item">beef broth</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tsp</div><div class="item">yellow mustard</div></li><li><div class="amount">2 tsp</div><div class="item">red pepper flakes</div></li></ul></div><div class="detail">In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul></ul></div><div class="detail">Combine everything 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.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">sour cream</div></li><li><div class="amount">3 oz</div><div class="item">cream cheese</div></li></ul></div><div class="detail">Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.</div></div></section><section class="credits">SANFRANCOOK, AllRecipes.com, <a href="http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff">http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bok Choy with Garlic</h1><div class="timing">prep 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 3</div><div class="description">This treatment of bok choy yield a soft and lightly flavored vegetable which makes a good companion to almost any other dish.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in a large saucepan over medium heat. Once it foams, add the garlic and cook until it browns (about 5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">3 cups</div><div class="item">chicken broth</div></li><li><div class="amount">6 heads</div><div class="item">baby bok choy</div></li><li><div class="amount"> ~</div><div class="item">salt & pepper</div></li></ul></div><div class="detail">Add the chicken broth and bok choy. Season with salt & pepper to taste, and then bring to a boil and then reduce to a simmer until the bok choy is soft (about 5 min).</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Bourbon Glazed Carrots</h1><div class="timing">prep 10 min, cook 20 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">These carrots are come with a thick, syrupy sauce which is delicious, but definitely not low-calorie!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">carrots</div></li></ul></div><div class="detail">Cut carrots into bite-sized pieces and place in a medium pot with enough water to cover completely. Bring to a boil, and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">butter</div></li><li><div class="amount">¼ cup</div><div class="item">brown sugar</div></li><li><div class="amount">2 tbsp</div><div class="item">bourbon</div></li></ul></div><div class="detail">When the carrots are finished, drain and set aside. Combine the butter, sugar, and boubon in same pot and heat on medium until thickened. Return the carrots to the pot and mix.</div></div></section><section class="credits">Flipper, <a href="http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/">http://allrecipes.com/recipe/229583/bourbon-glazed-carrots/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Buffalo Wings</h1><div class="timing">prep 15 min, cook 2 hours</div><div class="icons"><div class="icon serving"></div>× 4</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">20 </div><div class="item">chicken wings</div></li><li><div class="amount">¾ cup</div><div class="item">flour</div></li><li><div class="amount">½ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">½ tsp</div><div class="item">garlic powder</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">Frank's RedHot Buffalo Sauce</div></li><li><div class="amount">½ cup</div><div class="item">butter</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div></section><section class="credits">Leesah, <a href="https://www.allrecipes.com/recipe/166638/baked-buffalo-wings">https://www.allrecipes.com/recipe/166638/baked-buffalo-wings</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Butter Chicken</h1><div class="timing">prep 35 min, cook 30 min</div><div class="icons"><div class="icon overnight"></div><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 6</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">3 lbs</div><div class="item">chicken thighs, on the bone</div></li><li><div class="amount">1½ cups</div><div class="item">greek yogurt (full-fat)</div></li><li><div class="amount">2 tbsp</div><div class="item">lemon juice</div></li><li><div class="amount">2 tbsp</div><div class="item">garam masala</div></li><li><div class="amount">2 tbsp</div><div class="item">cumin (ground)</div></li><li><div class="amount">1½ tbsp</div><div class="item">tumeric (ground)</div></li></ul></div><div class="detail">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</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ lb</div><div class="item">butter (unsalted)</div></li><li><div class="amount">4 tsp</div><div class="item">vegetable oil</div></li><li><div class="amount">2 </div><div class="item">onions (yellow, diced)</div></li><li><div class="amount">4 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">3 tbsp</div><div class="item">ginger (peeled, grated)</div></li><li><div class="amount">1 tbsp</div><div class="item">cumin seeds</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 stick</div><div class="item">cinnamon</div></li><li><div class="amount">2 </div><div class="item">tomatoes (diced)</div></li><li><div class="amount">2 </div><div class="item">red chilies (e.g., jalapeño)</div></li><li><div class="amount"> ~</div><div class="item">kosher salt</div></li></ul></div><div class="detail">Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">¾ cup</div><div class="item">chicken stock</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">cream</div></li><li><div class="amount">1½ tbsp</div><div class="item">tomato paste</div></li></ul></div><div class="detail">Stir in the cream and tomato paste. Simmer until completely mixed and heated through.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">3 tbsp</div><div class="item">almonds (slivered)</div></li><li><div class="amount">½ cup</div><div class="item">cilantro</div></li></ul></div><div class="detail">Add the almonds and cook until softened. Add the cilantro as a garnish and serve.</div></div></section><section class="credits">Sam Sifton, NYTimes Cooking Section, <a href="https://cooking.nytimes.com/recipes/1016754-butter-chicken">https://cooking.nytimes.com/recipes/1016754-butter-chicken</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Caesar Salad</h1><div class="timing">prep 9 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">5 tsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 tsp</div><div class="item">anchovy paste</div></li><li><div class="amount">1 </div><div class="item">egg</div></li></ul></div><div class="detail">Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">6 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 heads</div><div class="item">romaine lettuce</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">parmesean (freshly grated)</div></li></ul></div><div class="detail">Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Caldo Verde</h1><div class="timing">prep 15 min, cook 45 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">1½ lb</div><div class="item">chorizo sausage</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">onions (yellow, chopped)</div></li><li><div class="amount">8 clovese</div><div class="item">garlic</div></li><li><div class="amount">½ tsp</div><div class="item">red pepper flakes</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">water</div></li><li><div class="amount">8 cups</div><div class="item">chicken broth</div></li><li><div class="amount">4 lbs</div><div class="item">potatoes (cubed)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">collard greens</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">olive oil</div></li><li><div class="amount">4 tsp</div><div class="item">white wine vinegar</div></li></ul></div><div class="detail">Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Challah</h1><div class="timing">prep 35 min, cook 3 hours</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 16</div><div class="description">Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more crust.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1½ packets</div><div class="item">active dry yeast</div></li><li><div class="amount">1 tbsp</div><div class="item">sugar</div></li><li><div class="amount">1⅓ cups</div><div class="item">water (115°F)</div></li></ul></div><div class="detail">In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">olive oil</div></li><li><div class="amount">5 </div><div class="item">eggs</div></li><li><div class="amount">½ cup</div><div class="item">sugar</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li></ul></div><div class="detail">Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">all-purpose flour</div></li></ul></div><div class="detail">Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">egg</div></li><li><div class="amount">1 tsp</div><div class="item">milk (whole)</div></li><li><div class="amount">1 tbsp</div><div class="item">caraway seeds</div></li></ul></div><div class="detail">Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Cheese Soufflé</h1><div class="timing">prep 20 min, cook 35 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">This cheese soufflé turns out a fluffy, slightly salty, cheese delight!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">parmesean cheese</div></li><li><div class="amount"> </div><div class="item">olive oil spray</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">flour (white, all-purpose)</div></li><li><div class="amount">¼ tsp</div><div class="item">paprika</div></li><li><div class="amount">¼ tsp</div><div class="item">salt</div></li><li><div class="amount">⅛ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">⅛ tsp</div><div class="item">white pepper</div></li><li><div class="amount">1 pinch</div><div class="item">nutneg</div></li><li><div class="amount">4 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1⅓ cup</div><div class="item">milk (whole)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">6 oz</div><div class="item">Gruyère cheese</div></li><li><div class="amount">5 tbsp</div><div class="item">parmesean cheese</div></li></ul></div><div class="detail">Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">egg yolks</div></li><li><div class="amount">1½ tsp</div><div class="item">parsley (minced)</div></li></ul></div><div class="detail">Whisk in the egg yolks and parsley.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">egg whites</div></li><li><div class="amount">¼ tsp</div><div class="item">cream of tartar</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">parmesean cheese</div></li><li><div class="amount">½ tsp</div><div class="item">parsley (minced)</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">Cook's Illustrated, <a href="https://www.cooksillustrated.com/recipes/7670">https://www.cooksillustrated.com/recipes/7670</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Chicken Breasts with Caper Cream Sauce</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr><tr><td>1 tsp</td><td>lemon pepper</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>dill weed</td></tr><tr><td>1 tsp</td><td>garlic powder</td></tr><tr><td>3 tbsp</td><td>butter</td></tr><tr><td>½ cup</td><td>whipping cream</td></tr><tr><td>2 tbsp</td><td>capers</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.</td><td>1 min</td></tr><tr><td>2</td><td>Melt the butter in a large skillet over medium heat.</td><td>1 min</td></tr><tr><td>3</td><td>Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
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browned evenly.</td><td>5 min</td></tr><tr><td>4</td><td>Reduce heat to medium and continue to cook until heated to 180°F all the way through.</td><td>5-7 min</td></tr><tr><td>5</td><td>Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
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continuously until the sauce thickens.</td><td>3 min</td></tr><tr><td>6</td><td>Stir in the capers, then pour sauce over the chicken and serve.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Chicken Cordon Bleu</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>8 sliced</td><td>ham</td></tr><tr><td>8 pieces</td><td>swiss cheese (¼×¼×2" lardons)</td></tr><tr><td>¼ cup</td><td>butter (melted)</td></tr><tr><td>½ cup</td><td>cornflakes (crushed)</td></tr><tr><td>10 oz</td><td>cream of chicken soup</td></tr><tr><td>1 tsp</td><td>lemon juice</td></tr><tr><td>½ cup</td><td>sour cream</td></tr><tr><td> </td><td>salt & pepper</td></tr><tr><td>1 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°F.</td><td>10 min</td></tr><tr><td>2</td><td>Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
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pepper. Roll up each slice and put aside.</td><td>15 min</td></tr><tr><td>2</td><td>Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
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until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
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toothpicks.</td><td>15 min</td></tr><tr><td>3</td><td>Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
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Cover each chicken roll completely, first with butter and then with cornflakes. Place the
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chicken rolls in a 9×13" baking dish.</td><td>5 min</td></tr><tr><td>4</td><td>Bake at 400°F until the chicken has reached 170°F internal temperature.</td><td>40 min</td></tr><tr><td>5</td><td>Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring
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occasionally.</td><td>5 min</td></tr><tr><td>6</td><td>Pour sauce over the chicken breasts before serving.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Marsala Florentine</h1><div class="timing">prep 10 min, cook 30 min</div><div class="icons"><div class="icon serving"></div>× 4</div><div class="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!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 </div><div class="item">chicken breasts</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ cup</div><div class="item">flour (white, all-purpose)</div></li><li><div class="amount">1 tbsp</div><div class="item">oregano (dried)</div></li><li><div class="amount"> </div><div class="item">salt & pepper (to taste)</div></li></ul></div><div class="detail">Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">4 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">¾ cup</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">marsala wine</div></li><li><div class="amount">3 cups</div><div class="item">mushrooms (brown)</div></li><li><div class="amount">¾ cups</div><div class="item">sun-dried tomatoes</div></li><li><div class="amount">½ cup</div><div class="item">spinach</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">SHANOU, <a href="https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine">https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Parmesan</h1><div class="timing">prep 15 min, cook 30 min</div><div class="icons"><div class="icon serving"></div>× 6</div><div class="description">A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">chicken breasts (skinless, boneless)</div></li><li><div class="amount">2 </div><div class="item">eggs</div></li><li><div class="amount">1 cup</div><div class="item">Parmesean cheese (finely grated)</div></li><li><div class="amount">7 oz</div><div class="item">bread crumbs (very finely crumbled)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">vegetable oil</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">12 oz</div><div class="item">pasta sauce</div></li><li><div class="amount">6 slices</div><div class="item">Monterey Jack cheese</div></li></ul></div><div class="detail">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).</div></div></section><section class="credits">vero_cn81, <a href="https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan">https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Pastries</h1><div class="timing">prep 15 min, cook 30 min</div><div class="icons"><div class="icon serving"></div>× 4</div><div class="description"></div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 </div><div class="item">chicken breasts</div></li><li><div class="amount">4 tbsp</div><div class="item">butter</div></li><li><div class="amount"> </div><div class="item">salt & pepper</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul></ul></div><div class="detail">Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">5 oz</div><div class="item">Boursin Garlic & Herb cheese</div></li><li><div class="amount">16 </div><div class="item">crescent roll dough wedges</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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).</div></div></section><section class="credits">Lynne Miner</section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Pot Pie</h1><div class="timing">prep 25 min, cook 10 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">onion (yellow, diced)</div></li><li><div class="amount">1 </div><div class="item">celery stalk (diced)</div></li><li><div class="amount">2 </div><div class="item">carrots (thinly sliced)</div></li></ul></div><div class="detail">Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">tomato paste</div></li><li><div class="amount">1 tsp</div><div class="item">thyme (dried)</div></li></ul></div><div class="detail">Stir in the tomato paste and thyme and cook until browned.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">gluten-free flour</div></li></ul></div><div class="detail">Stir in the flour and cook until golden.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 cup</div><div class="item">chicken broth (or bouillon)</div></li></ul></div><div class="detail">Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1½ lbs</div><div class="item">chicken thighs (chopped)</div></li></ul></div><div class="detail">Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">peas (frozen)</div></li><li><div class="amount">¼ cup</div><div class="item">heavy cream</div></li><li><div class="amount">3 tbsp</div><div class="item">parsley (fresh, minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">sherry (dry)</div></li></ul></div><div class="detail">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.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Tikka Masala</h1><div class="timing">prep 20 min, cook 45 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">chicken breast (boneless, skinless)</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">½ tsp</div><div class="item">cumin seed (ground)</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">yogurt (plain, whole-milk)</div></li><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">2 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">ginger (minced</div></li></ul></div><div class="detail">In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1 </div><div class="item">onion (large, yellow)</div></li></ul></div><div class="detail">Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">28 oz</div><div class="item">tomatoes (crushed)</div></li><li><div class="amount">1 </div><div class="item">chili pepper (minced)</div></li><li><div class="amount">2 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">ginger (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">sugar</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">⅔ cup</div><div class="item">heavy cream</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>7</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">cilantro (chopped)</div></li></ul></div><div class="detail">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.</div></div></section><section class="credits">America's Test Kitchen, <a href="https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps">https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chili</h1><div class="timing">prep 30 min, cook 3–4 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 slice</div><div class="item">bacon</div></li></ul></div><div class="detail">Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lb</div><div class="item">ground beef</div></li><li><div class="amount">1 lb</div><div class="item">italian sausage</div></li></ul></div><div class="detail">Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 (15 oz) can</div><div class="item">chili beans (drained)</div></li><li><div class="amount">1 (15 oz) can</div><div class="item">kidney beans (drained)</div></li><li><div class="amount">2 (28 oz) can</div><div class="item">diced tomatoes</div></li><li><div class="amount">1 (6 oz) can</div><div class="item">tomato paste</div></li><li><div class="amount">1 </div><div class="item">yellow onion (diced)</div></li><li><div class="amount">3 stalks</div><div class="item">celery (diced)</div></li><li><div class="amount">1 </div><div class="item">green pepper (diced)</div></li><li><div class="amount">1 </div><div class="item">red pepper (diced)</div></li><li><div class="amount">4 cups</div><div class="item">beef stock</div></li><li><div class="amount">¼ cup</div><div class="item">chili powder</div></li><li><div class="amount">1 tbsp</div><div class="item">Worcestershire sauce</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">dried oregano</div></li><li><div class="amount">2 tsp</div><div class="item">ground cumin</div></li><li><div class="amount">2 tsp</div><div class="item">Tabasco sauce</div></li><li><div class="amount">1½ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">1 tsp</div><div class="item">dried basil</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li><li><div class="amount">1 tsp</div><div class="item">paprika</div></li><li><div class="amount">1 tsp</div><div class="item">white sugar</div></li></ul></div><div class="detail">Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">8 oz</div><div class="item">cheddar cheese</div></li><li><div class="amount"> ~</div><div class="item">corn tortilla chips</div></li></ul></div><div class="detail">Adjust seasonings to taste, and serve with shredded cheese and chips.</div></div></section><section class="credits">MIGHTYPURDUE22, <a href="http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/">http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Chole</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>cilantro (chopped)</td></tr><tr><td>16 oz can</td><td>garbanzo beans (rinsed, drained)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>1 cup</td><td>onions (chopped)</td></tr><tr><td>½ cup</td><td>tomatoes (chopped)</td></tr><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>1½ cups</td><td>water</td></tr><tr><td>½ tsp</td><td>chili powder</td></tr><tr><td>1½ tsp</td><td>coriander powder</td></tr><tr><td>½ tsp</td><td>cumin powder</td></tr><tr><td>¾ tsp</td><td>garam masala</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>turmeric</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Sauté onions in oil in a skillet over medium-low heat until soft and translucent.</td><td>5 min</td></tr><tr><td>2</td><td>Stir in garlic and continue to cook.</td><td>2 min</td></tr><tr><td>3</td><td>Add tomatoes, cover, and continue to cook.</td><td>5 min</td></tr><tr><td>4</td><td>Stir in dry dry spices and continue to cook.</td><td>1 min</td></tr><tr><td>5</td><td>Add ¼ cup of water. Cover and continue to cook until heated through, stirring frequently.</td><td>3-5 min</td></tr><tr><td>6</td><td>Add beans and remaining water. Bring to a boil, and then reduce heat to a simmer.</td><td>5 min</td></tr><tr><td>7</td><td> Add cilantro, mixing well along with additional water to create the desired thickness of the
|
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sauce.</td><td>2 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Clam Chowder</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>3 6½ oz cans</td><td>minced clams</td></tr><tr><td>1 cup</td><td>onion (chopped)</td></tr><tr><td>1 cup</td><td>celery (diced)</td></tr><tr><td>1 cups</td><td>potatoes (cubed)</td></tr><tr><td>1 cup</td><td>carrots (diced)</td></tr><tr><td>¾ cup</td><td>butter</td></tr><tr><td>¾ cup</td><td>all-purpose flour</td></tr><tr><td>1 qt</td><td>half-n-half</td></tr><tr><td>2 tbsp</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
|
||||
water to cover, and cook over medium heat until tender.</td><td>20 min</td></tr><tr><td>2</td><td>Melt the butter in a large, heavy saucepan over medium heat.</td><td>2 min</td></tr><tr><td>3</td><td>Whisk in the flour until smooth. Whisk in cream until smooth.</td><td>2 min</td></tr><tr><td>4</td><td>Add vegetables and heat, but do not boil.</td><td>10 min</td></tr><tr><td>5</td><td>Remove heat and stir in clams, vinegar, salt and pepper.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Cornish Game Hens</h1><div class="timing">prep 15 min, cook 1 hour</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 </div><div class="item">cornish game hens</div></li><li><div class="amount">8 slices</div><div class="item">butter</div></li><li><div class="amount">4 sprigs</div><div class="item">rosemary</div></li><li><div class="amount">4 sprigs</div><div class="item">thyme</div></li><li><div class="amount">8 cloves</div><div class="item">garlic</div></li><li><div class="amount">1 </div><div class="item">lemon (quartered)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount"> </div><div class="item">salt & pepper</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">dry white wine</div></li><li><div class="amount">½ cup</div><div class="item">chicken broth</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail"> 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.</div></div></section><section class="credits">Kimberly Killebrew, <a href="https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/">https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Cream of Spinach Soup</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1½ cups</td><td>water</td></tr><tr><td>3 tsp</td><td>chicken bouillon</td></tr><tr><td>10 oz</td><td>spinach (frozen)</td></tr><tr><td>3 tbsp</td><td>butter (unsalted)</td></tr><tr><td>¼ cup</td><td>flour</td></tr><tr><td>2 cups</td><td>whole milk</td></tr><tr><td>1 cup</td><td>heavy cream</td></tr><tr><td>1</td><td>onion (small, yellow)</td></tr><tr><td>¼ cup</td><td>parmesan cheese (shredded)</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3 cloves</td><td>garlic (diced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cook water, bouillon, and spinach in a large saucepan until spinach is tender.</td><td>5 min</td></tr><tr><td>2</td><td>Melt butter in a large stock pot.</td><td>1 min</td></tr><tr><td>3</td><td>Cook onion and garlic until golden and translucent.</td><td>3 min</td></tr><tr><td>4</td><td>Stir in flour slowly, mixing throughly and cook until golden.</td><td>2 min</td></tr><tr><td>5</td><td>Gradually whisk in milk and cream and cook until thickened.</td><td>5 min</td></tr><tr><td>6</td><td>Add spinach to the stock pot and heat gently until consistently heated throughout.</td><td>5 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Creamed Spinach</h1><div class="timing">prep 5 min, cook 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 5</div><div class="description">Both tasty and simple to make, this recipe is a great way to add a little green to any meal.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">40 oz</div><div class="item">frozen spinach</div></li></ul></div><div class="detail">In a medium stock pot, heat the frozen spinach on a low heat. Once defrosted, squeeze the spinach dry, reserving about a half cup of the liquid and setting the spinach aside.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">whole milk</div></li><li><div class="amount">3 tbsp</div><div class="item">butter</div></li><li><div class="amount">3 tbsp</div><div class="item">flour</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li></ul></div><div class="detail">Melt the butter in now-empty stock pot. When foaming, add the garlic and cook until softened and browned. Pour in the milk, and slowly add the flour: whisking constantly until smooth and steaming.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">parmesean cheese (grated)</div></li><li><div class="amount">1 tsp</div><div class="item">nutmeg</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Add the spinach and reserved water back into the stock pot along with the remaining ingredients. Cook until heated through and serve.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png')"></div><div class="about"><h1>Creamy Ginger Pumpkin Soup</h1><div class="timing">prep 10 min, cook 30 min</div><div class="icons"><div class="icon serving"></div>× 4</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion (yellow)</div></li><li><div class="amount">1 tbsp</div><div class="item">butter</div></li></ul></div><div class="detail">Melt the butter in a large pot, adding in the onions and cooking until they are tender and translucent.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">14 oz</div><div class="item">pumpkin purée</div></li><li><div class="amount">2 cup</div><div class="item">chicken broth</div></li><li><div class="amount">2 tbsp</div><div class="item">ginger (fresh, minced)</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tsp</div><div class="item">garam masala</div></li><li><div class="amount">1 tsp</div><div class="item">tumeric</div></li><li><div class="amount">1 cup</div><div class="item">half-n-half</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Purée in batches and return to the soup pot. Add the spices and cream. Bring back to temperature, but do not allow to boil.</div></div></section><section class="credits">Deantini, <a href="https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687">https://www.food.com/recipe/creamy-ginger-pumpkin-soup-383687</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Cucumber Salad</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>3 cups</td><td>cucumbers (thinly sliced)</td></tr><tr><td>1½ cups</td><td>cherry tomatoes</td></tr><tr><td>8 oz</td><td>mozzarella (cubed)</td></tr><tr><td>½ cup</td><td>basil (shredded)</td></tr><tr><td>3 tbsp</td><td>olive oil</td></tr><tr><td>3 tbsp</td><td>pickled red onion fluid</td></tr><tr><td>1 cup</td><td>pickled red onions</td></tr><tr><td></td><td>salt & pepper</td></tr></table><h2>Pickled Red Onions</h2><table><tr><td>½ cup</td><td>white vinegar</td></tr><tr><td>½ cup</td><td>water</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr><tr><td>2 cups</td><td>red onion (thinly sliced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Combine vinegar, water, and sugar in a small saucepan and bring to a boil.</td><td>5 min</td></tr><tr><td>2</td><td>Add onions and simmer until soft.</td><td>5 min</td></tr><tr><td>3</td><td>Place the onions in the refrigerator while you gather the rest of the salad ingredients.</td><td>5 min</td></tr><tr><td>4</td><td>Combine ingredients & toss</td><td>2 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Curry Butternut Squash & Apple Soup</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 tbsp</td><td>extra-virgin olive oil</td></tr><tr><td>1</td><td>carrot</td></tr><tr><td>1</td><td>onion (diced)</td></tr><tr><td>1</td><td>apple (cored, peeled, and chopped)</td></tr><tr><td>4 cups</td><td>butternut squash (peeled and chopped)</td></tr><tr><td>1 tsp</td><td>cinnamon</td></tr><tr><td>1½ tsp</td><td>yellow curry powder</td></tr><tr><td>½ tsp</td><td>salt</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>4 cups</td><td>chicken broth</td></tr><tr><td>½ cup</td><td>cream or half'n'half</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat oil in a large soup pot.</td><td>2 min</td></tr><tr><td>2</td><td>Add carrot and onion; heat until carrots have begun to soften and onion is translucent</td><td>10 min</td></tr><tr><td>3</td><td>Stir in butternut squash, apple, chicken broth, cinnamon, curry powder, salt and pepper.</td><td>1 min</td></tr><tr><td>4</td><td>Bring to a boil, reduce heat, and simmer until squash is tender.</td><td>30 min</td></tr><tr><td>5</td><td>Use an immersion blender to purée the soup (or work through a blender in batches)</td><td>2 min</td></tr><tr><td>6</td><td>Add cream and blend into the soup.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html>
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<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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Eggnog</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 15 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 6
|
||||
</div>
|
||||
|
||||
<div class="description">This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it!
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4
|
||||
</div>
|
||||
<div class="item">eggs</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/3 cup
|
||||
</div>
|
||||
<div class="item">sugar (white)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cups
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">heavy cream</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 oz
|
||||
</div>
|
||||
<div class="item">bourbon</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">nutmeg (ground)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">sugar (white)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Mix the two bowls together, stirring to combine them fully. Chill before serving.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
Alton Brown,
|
||||
<a href="https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745">https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
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<!DOCTYPE html>
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<html>
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||||
<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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Limoncello</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 30 min, cook 7 days </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon serving"></div>× 32
|
||||
</div>
|
||||
|
||||
<div class="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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
10
|
||||
</div>
|
||||
<div class="item">lemons (fresh)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
750 ml
|
||||
</div>
|
||||
<div class="item">pure alcohol (e.g., Everclear)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3½ cups
|
||||
</div>
|
||||
<div class="item">water</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2½ cups
|
||||
</div>
|
||||
<div class="item">white sugar</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
Glada De Laurentils,
|
||||
<a href="https://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe-1916618">https://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe-1916618</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
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|
||||
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Egg & Onion Pie</h1><div class="timing">prep 20 min, cook 40 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 4</div><div class="description">Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">2 </div><div class="item">yellow onions</div></li></ul></div><div class="detail">In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">eggs</div></li><li><div class="amount">2 </div><div class="item">egg yolks</div></li><li><div class="amount">1 cup</div><div class="item">milk (whole)</div></li><li><div class="amount">½ cup</div><div class="item">cream</div></li><li><div class="amount">1 tbsp</div><div class="item">chives</div></li><li><div class="amount">1 tbsp</div><div class="item">parsley</div></li><li><div class="amount"> ~</div><div class="item">salt and pepper</div></li></ul></div><div class="detail">In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper. <br><br>Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
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|
||||
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Eggnog</h1><div class="timing">prep 15 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 6</div><div class="description">This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 </div><div class="item">eggs</div></li></ul></div><div class="detail">In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">sugar (white)</div></li><li><div class="amount">2 cups</div><div class="item">milk (whole)</div></li><li><div class="amount">1 cup</div><div class="item">heavy cream</div></li><li><div class="amount">3 oz</div><div class="item">bourbon</div></li><li><div class="amount">1 tsp</div><div class="item">nutmeg (ground)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">sugar (white)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Mix the two bowls together, stirring to combine them fully. Chill before serving.</div></div></section><section class="credits">Alton Brown, <a href="https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745">https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
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|
||||
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Fluffy Pancakes</h1><div class="timing">prep 10 min, cook 5 min</div><div class="icons"><div class="icon vegetarian"></div><div class="icon serving"></div>× 2</div><div class="description">These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick, so don't be surprised if it's more the consistency of yogurt rather than cream.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">¾ cups</div><div class="item">milk</div></li><li><div class="amount">1 tbsp</div><div class="item">white vinegar</div></li></ul></div><div class="detail">Combine the milk and vinegar in a medium bowl and set aside to sour.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">all-purpose flour</div></li><li><div class="amount">2 tbsp</div><div class="item">white sugar</div></li><li><div class="amount">1 tsp</div><div class="item">baking powder</div></li><li><div class="amount">½ tsp</div><div class="item">baking soda</div></li><li><div class="amount">½ tsp</div><div class="item">salt</div></li></ul></div><div class="detail">Combine the dry ingredients in a medium bowl and whisk together throughly.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">egg</div></li></ul></div><div class="detail">Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the heat after lightly browned.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>French Onion Soup</h1><div class="timing">prep 15 min, cook 80 min</div><div class="icons"><div class="icon serving"></div>× 6</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 oz</div><div class="item">butter (unsalted)</div></li><li><div class="amount">4 </div><div class="item">onions (large, yellow)</div></li><li><div class="amount"> </div><div class="item">salt & pepper</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">loaf french bread (½lb), cut in ½" slices</div></li><li><div class="amount">1 oz</div><div class="item">butter</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">sugar (white)</div></li></ul></div><div class="detail">Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min).</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">beef broth</div></li><li><div class="amount">1 </div><div class="item">bay leaf</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">2 cups</div><div class="item">Gruyére cheese (shredded)</div></li></ul></div><div class="detail">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).</div></div></section><section class="credits">Fine Cooking, <a href="http://www.finecooking.com/recipe/classic-french-onion-soup">http://www.finecooking.com/recipe/classic-french-onion-soup</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1,2 +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"></head><body class="recipe"><h1>Garlic Broccoli</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 bunch</td><td>broccoli (cut into bite-size pieces)</td></tr><tr><td>4 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>parmesan cheese (grated)</td></tr><tr><td>1 tbsp</td><td>dijon mustard</td></tr><tr><td>⅓ cup</td><td>olive oil</td></tr><tr><td>¼ cup</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic on a cutting board and mash into a paste with the salt.</td><td>2 min</td></tr><tr><td>2</td><td>Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and
|
||||
mix thoroughly. Cover and place in the refigerator.</td><td>3 hours</td></tr><tr><td>3</td><td>Sprinkle parmesan cheese over the broccoli before serving.</td><td>1 min</td></tr></table></section></body></html>
|
||||
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|
||||
<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Garlic Prime Rib</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>5-10 lb</td><td>prime rib roast (1 rib / 2 people)</td></tr><tr><td>10 cloves</td><td>garlic (minced)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>2 tsp</td><td>salt</td></tr><tr><td>2 tsp</td><td>black pepper</td></tr><tr><td>2 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.</td><td>2 min</td></tr><tr><td>2</td><td>Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
|
||||
it is room temperature. Preheat the oven to 500°F.</td><td>< 1 hour</td></tr><tr><td>3</td><td>Add about ½" of water to the bottom of the roasting pan and place in the oven.</td><td>20 min</td></tr><tr><td>4</td><td> Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
|
||||
130°F in the center.</td><td>45-75 min</td></tr><tr><td>5</td><td>Let the roast rest outside the oven before serving.</td><td>10 min</td></tr></table></section></body></html>
|
||||
@@ -1 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Gluten-Free Flour</h1><div class="timing">prep 5 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div></div><div class="description">This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux, and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts, etc.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">24 oz</div><div class="item">white rice flour</div></li><li><div class="amount">7½ oz</div><div class="item">brown rice flour</div></li><li><div class="amount">7 oz</div><div class="item">potato starch</div></li><li><div class="amount">3 oz</div><div class="item">tapioca starch</div></li><li><div class="amount">¾ oz</div><div class="item">nonfat dry milk powder</div></li></ul></div><div class="detail">Mix all the ingredients and store, refrigerated, in an airtight container.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1 +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"></head><body class="recipe"><h1>Gnocchi</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2</td><td>potatoes</td></tr><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>1</td><td>egg</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Peel and roughly chop potatoes. Add to a pot of boiling water and cook until tender.</td><td>12 min</td></tr><tr><td>2</td><td>Drain the pot, cool, and mash the potatoes.</td><td>2min</td></tr><tr><td>3</td><td>Combine the potatoes, flour, and egg in a mixing bowl. Knead until the dough forms a ball.</td><td>2 min</td></tr><tr><td>4</td><td>On a floured surface, roll out small portions of dough into long, ½" thick cylinders. Cut theseinto 1" long segments and set aside.</td></tr><tr><td>5</td><td>Bring a pot of lightly salted water to a boil and drop in the gnocchi. Cook until they rise to the surface.</td><td>3-5 min</td></tr></table></section></body></html>
|
||||
@@ -1 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Hasselback Potatoes</h1><div class="timing">prep 20 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 8</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 </div><div class="item">potatoes (large)</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">4 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 cup</div><div class="item">cheddar cheese (shredded)</div></li><li><div class="amount"> </div><div class="item">salt & pepper</div></li></ul></div><div class="detail">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).</div></div></section><section class="credits">POMPIER850, <a href="https://www.allrecipes.com/recipe/79518/hasselback-potatoes/">https://www.allrecipes.com/recipe/79518/hasselback-potatoes/</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1 +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"></head><body class="recipe"><h1>Hummus</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>2 15oz cans</td><td>garbanzo beans</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>1¼ cup</td><td>olive oil</td></tr><tr><td>1 cup</td><td>tahini</td></tr><tr><td>1 tsp</td><td>salt</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Place garlic in a food processor and chop thoroughly.</td><td>1 min</td></tr><tr><td>2</td><td>Add garbanzo beans and blend into a paste.</td><td>1 min</td></tr><tr><td>3</td><td>Pour in 1 cup of olive oil and the tahini, lemon juice, and salt. Blend until smooth and creamy.</td><td>2 min</td></tr><tr><td>4</td><td>Transfer hummus to a bowl and top with the remaining olive oil (¼ cup).</td><td>1 min</td></tr></table></section></body></html>
|
||||
@@ -1,15 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png')"></div><div class="about"><h1>Hungarian Mushroom Beef Soup</h1><div class="timing">prep 25 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="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.
|
||||
</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">1 lb</div><div class="item">beef stew meat</div></li></ul></div><div class="detail">Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.
|
||||
</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1</div><div class="item">yellow onion (chopped)</div></li></ul></div><div class="detail">Add butter to the soup pot and sautée the onions until soft and just starting to brown.
|
||||
</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">~</div><div class="item">salt & pepper</div></li><li><div class="amount">2 tsp</div><div class="item">dill weed (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">hungarian paprika</div></li><li><div class="amount">¼ tsp</div><div class="item">cayenne pepper</div></li><li><div class="amount">1 tbsp</div><div class="item">tamari (or soy sauce)</div></li><li><div class="amount">2 tbsp</div><div class="item">dry sherry</div></li><li><div class="amount">4 cups</div><div class="item">beef broth</div></li><li><div class="amount">1 lb</div><div class="item">brown mushrooms (chopped)</div></li></ul></div><div class="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.
|
||||
</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">3 tbsp</div><div class="item">gluten-free flour (or all-purpose)</div></li></ul></div><div class="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.
|
||||
</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">whole milk</div></li></ul></div><div class="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.
|
||||
</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 tsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 cup</div><div class="item">sour cream</div></li></ul></div><div class="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).
|
||||
</div></div></section><section class="credits">Recipe by David Miner</section></body></html>
|
||||
+314
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|
||||
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Keto Pork Ribs</h1><div class="timing">prep 10 min, cook 12 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 8</div><div class="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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">paprika</div></li><li><div class="amount">2 tbsp</div><div class="item">splenda</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li><li><div class="amount">½ tbsp</div><div class="item">black pepper</div></li><li><div class="amount">½ tbsp</div><div class="item">ground ginger</div></li><li><div class="amount">½ tbsp</div><div class="item">onion powder</div></li><li><div class="amount">¼ tbsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">Mix all the dry spices together in a small bowl.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 racks</div><div class="item">pork ribs (about 6 lbs)</div></li><li><div class="amount">2 oz</div><div class="item">dijon mustard</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F overnight.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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!</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1,4 +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"></head><body class="recipe"><h1>Kielbasa and Cabbage</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 lb</td><td>kielbasa</td></tr><tr><td>6 slices</td><td>bacon</td></tr><tr><td>1</td><td>cabbage (chopped)</td></tr><tr><td>2 tsp</td><td>garlic (minced)</td></tr><tr><td>1</td><td>onion (chopped)</td></tr><tr><td>¼ cup</td><td>water</td></tr><tr><td>3 tsp</td><td>caraway seed</td></tr><tr><td>¼ tsp</td><td>red pepper flakes</td></tr><tr><td>¼ tsp</td><td>salt</td></tr><tr><td>2 tbsp</td><td>sugar</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Fry bacon over medium-high heat in a large skillet until browned. Set bacon aside, keeping
|
||||
drippings.</td><td>5 min</td></tr><tr><td>2</td><td>Stir water, sugar, onion, garlic, red pepper flakes, salt, and caraway seeds into the bacon
|
||||
drippings. Add cabbage, and gently stir. Cover and cook over medium heat until cabbage is
|
||||
soft and translucent.</td><td>10-15 min</td></tr><tr><td>3</td><td>Add kielbasa to the pan and cook until heated all the way through.</td><td>10-15 min</td></tr><tr><td>4</td><td>Crumble the bacon and sprinkle over the top.</td><td>1 min</td></tr></table></section></body></html>
|
||||
@@ -1 +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"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Kofta Kebabs</h1><div class="timing">prep 20 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 3</div><div class="description">Kofta is really a form of sausage, but what a sausage! The recipe started as long, skinny kebabs, but we've found it more convenient to make it as meatballs. Whichever way, they go fast! We always pair them with Tzatziki, which you can make while the meat chills.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1 </div><div class="item">onion (yellow)</div></li></ul></div><div class="detail">Roughly chop the onion into eights and purée in a blender.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">lamb (ground)</div></li><li><div class="amount">4 stems</div><div class="item">parsley (minced)</div></li><li><div class="amount">3 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">5 leaves</div><div class="item">mint (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">white pepper (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">cumin (ground)</div></li><li><div class="amount">1 tsp</div><div class="item">salt</div></li><li><div class="amount">1 tsp</div><div class="item">red pepper flakes</div></li><li><div class="amount">½ tsp</div><div class="item">coriander (ground)</div></li><li><div class="amount">¼ tsp</div><div class="item">cloves (ground)</div></li></ul></div><div class="detail">In a large mixing bowl, knead the meat until reduced to a somewhat sticky mass of completely homogeneous paste. Mix in the onion purée, herbs, and spices and knead until completely mixed. Cover and refrigerate for 20 min.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Cover a cooking sheet with tin foil and coat your hands with olive oil. Roll out the meat into meatballs about 2-3” in diameter. Place in on the cooking sheet in a single layer leaving a little room between each one. Cook at 400°F until they reach 140°F in the center.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
|
||||
@@ -1,2 +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"></head><body class="recipe"><h1>Lemon Chicken with Mushroom Sauce</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>1 tbsp</td><td>olive oil</td></tr><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>1</td><td>lemon</td></tr><tr><td>¼ cup</td><td>butter</td></tr><tr><td>3 cups</td><td>mushrooms (fresh, sliced)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td>½ cup</td><td>chicken broth</td></tr><tr><td>1 tbsp</td><td>parsley (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°</td><td>10 min</td></tr><tr><td>2</td><td>Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil</td><td>2 min</td></tr><tr><td>3</td><td>Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
|
||||
a slice over each breast.</td><td>5 min</td></tr><tr><td>4</td><td>Cook the chicken in the oven until they reach 170°.</td><td>15 min</td></tr><tr><td>5</td><td>While the chicken is in the oven, melt the butter in a saucepan.</td><td>2 min</td></tr><tr><td>6</td><td>Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.</td><td>6 min</td></tr><tr><td>7</td><td>Sprinkle flour over the mushrooms and stir until coated.</td><td>1 min</td></tr><tr><td>8</td><td>Add the chicken broth and stir to make a medium-thick sauce.</td><td>2 min</td></tr><tr><td>9</td><td>Add parsley just as the sauce is finally thickening.</td><td>1 min</td></tr><tr><td>10</td><td>Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.</td><td>2 min</td></tr></table></section></body></html>
|
||||
|
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|
||||
<!DOCTYPE html>
|
||||
<html>
|
||||
<head>
|
||||
<link href="../../style2.css" rel="stylesheet" type="text/css" />
|
||||
<meta charset="UTF-8" />
|
||||
<meta name="viewport" content="user-scalable=no, width=device-width" />
|
||||
|
||||
<body class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>BBQ Pork Ribs</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min, cook 2—2½ hours </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon overnight"></div>
|
||||
<div class="icon serving"></div>× 6
|
||||
</div>
|
||||
|
||||
<div class="description">This receipe really depends upon the BBQ sauce you use to determine the outcome. I personally prefer something a little smokey and sweet, but feel free to use whatever suites you best. To stay gluten-free, just be sure to read the ingredients in your BBQ sauce as some use flour for thickening.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 lbs
|
||||
</div>
|
||||
<div class="item">pork ribs</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3/4 cup
|
||||
</div>
|
||||
<div class="item">light brown sugar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">garlic powder</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">paprika</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">hickory smoke salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">red pepper flakes</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Cut the ribs into portions of 2-3 ribs each, and lay flat on a portion of aluminum foil large enough to completely cover it. Mix the sugar and spaces together and apply evenly to each portion. when finished, place them all in the refrigerator overnight to marinade.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Preheat the oven to 300°F. Fill a large roasting pan with about ½" of water and place the meat packets on a rack above the level of the water. Place the whole thing in the oven and roast until the meat starts to peel away from the bones (about 2—2½ hours).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cups
|
||||
</div>
|
||||
<div class="item">BBQ sauce</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Open all the meat packets and place the meat on a cooking sheet. Brush each with a liberal covering of BBQ sauce and then return to the oven on high broil until the sauce has just started to sear (3-4 minutes).
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 182 KiB After Width: | Height: | Size: 182 KiB |
@@ -0,0 +1,247 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Beef Bourguignon</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 45 min, cook 3-4 hours </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon serving"></div>× 6
|
||||
</div>
|
||||
|
||||
<div class="description">Adapted from Julia Child's famous recipe, this rich and extravagant beef stew is absolutely worth work required!
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 lbs
|
||||
</div>
|
||||
<div class="item">stew beef</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6 oz
|
||||
</div>
|
||||
<div class="item">thick-cut bacon</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
24 None
|
||||
</div>
|
||||
<div class="item">onions (small</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 lb
|
||||
</div>
|
||||
<div class="item">mushrooms (brown)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">flour</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">black pepper</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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)
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 sprigs
|
||||
</div>
|
||||
<div class="item">parsley</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 leaf
|
||||
</div>
|
||||
<div class="item">bay leaf</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/4 tsp
|
||||
</div>
|
||||
<div class="item">thyme</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 cups
|
||||
</div>
|
||||
<div class="item">red wine</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 + 1/2 cups
|
||||
</div>
|
||||
<div class="item">beef stock</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">tomato paste</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cloves
|
||||
</div>
|
||||
<div class="item">garlic (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">thyme</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 None
|
||||
</div>
|
||||
<div class="item">bay leaf</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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)
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>7</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cups
|
||||
</div>
|
||||
<div class="item">beef stock</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">pepper</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>8</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>9</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>10</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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)
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 192 KiB After Width: | Height: | Size: 192 KiB |
@@ -0,0 +1,107 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Beef Brisket</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 10 min, cook 3 hours </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon serving"></div>× 6
|
||||
</div>
|
||||
|
||||
<div class="description">This is the classic beef brisket my Jewish grandmother would serve us every Passover.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 lb
|
||||
</div>
|
||||
<div class="item">beef brisket</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In a large Dutch oven, sear the brisket on all sides over a medium-high heat until uniformly browned on all sides.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ cup
|
||||
</div>
|
||||
<div class="item">grape jelly</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">water</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">ketchup</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">vinegar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">onions (yellow)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">garlic (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
Louise,
|
||||
<a href="https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/">https://www.allrecipes.com/recipe/212741/jewish-style-sweet-and-sour-brisket/</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 961 KiB After Width: | Height: | Size: 961 KiB |
@@ -0,0 +1,194 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Beef Stroganoff</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min, cook 60 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">The sauce from this recipe is just amazing... rich, creamy, spicy, tangy... a little bit of everything wonderful. This is traditionally served over egg noodles, but it works fine on its own, too.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 lb
|
||||
</div>
|
||||
<div class="item">beef (stew meat)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">red wine</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 tsp
|
||||
</div>
|
||||
<div class="item">black pepper</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 None
|
||||
</div>
|
||||
<div class="item">yellow onion</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 cloves
|
||||
</div>
|
||||
<div class="item">garlic</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">mushrooms (sliced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/4 cup
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/4 cup
|
||||
</div>
|
||||
<div class="item">gluten-free flour (or all-purpose)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 + 1/3 cups
|
||||
</div>
|
||||
<div class="item">beef broth</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">Worcestershire sauce</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">yellow mustard</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tsp
|
||||
</div>
|
||||
<div class="item">red pepper flakes</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Combine everything 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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>7</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/3 cup
|
||||
</div>
|
||||
<div class="item">sour cream</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 oz
|
||||
</div>
|
||||
<div class="item">cream cheese</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
SANFRANCOOK,
|
||||
<a href="http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff">http://allrecipes.com/recipe/219046/rich-and-creamy-beef-stroganoff</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 118 KiB After Width: | Height: | Size: 118 KiB |
@@ -0,0 +1,201 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Butter Chicken</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 35 min, cook 30 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon overnight"></div>
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon serving"></div>× 6
|
||||
</div>
|
||||
|
||||
<div class="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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 lbs
|
||||
</div>
|
||||
<div class="item">chicken thighs, on the bone</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ cups
|
||||
</div>
|
||||
<div class="item">greek yogurt (full-fat)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">lemon juice</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">garam masala</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">cumin (ground)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ tbsp
|
||||
</div>
|
||||
<div class="item">tumeric (ground)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/4 lb
|
||||
</div>
|
||||
<div class="item">butter (unsalted)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 tsp
|
||||
</div>
|
||||
<div class="item">vegetable oil</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 None
|
||||
</div>
|
||||
<div class="item">onions (yellow</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 cloves
|
||||
</div>
|
||||
<div class="item">garlic (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tbsp
|
||||
</div>
|
||||
<div class="item">ginger (peeled</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">cumin seeds</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 stick
|
||||
</div>
|
||||
<div class="item">cinnamon</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">tomatoes (diced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">red chilies (e.g., jalapeño)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
None
|
||||
</div>
|
||||
<div class="item">kosher salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3/4 cup
|
||||
</div>
|
||||
<div class="item">chicken stock</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ cups
|
||||
</div>
|
||||
<div class="item">cream</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ tbsp
|
||||
</div>
|
||||
<div class="item">tomato paste</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Stir in the cream and tomato paste. Simmer until completely mixed and heated through.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tbsp
|
||||
</div>
|
||||
<div class="item">almonds (slivered)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">cilantro</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add the almonds and cook until softened. Add the cilantro as a garnish and serve.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
Sam Sifton, NYTimes Cooking Section,
|
||||
<a href="https://cooking.nytimes.com/recipes/1016754-butter-chicken">https://cooking.nytimes.com/recipes/1016754-butter-chicken</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 144 KiB After Width: | Height: | Size: 144 KiB |
@@ -0,0 +1,185 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Cheese Soufflé</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min, cook 35 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">This cheese soufflé turns out a fluffy, slightly salty, cheese delight!
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">parmesean cheese</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
|
||||
</div>
|
||||
<div class="item">olive oil spray</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ cup
|
||||
</div>
|
||||
<div class="item">flour (white</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ tsp
|
||||
</div>
|
||||
<div class="item">paprika</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
⅛ tsp
|
||||
</div>
|
||||
<div class="item">cayenne pepper</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
⅛ tsp
|
||||
</div>
|
||||
<div class="item">white pepper</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 pinch
|
||||
</div>
|
||||
<div class="item">nutneg</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 tbsp
|
||||
</div>
|
||||
<div class="item">butter (unsalted)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1⅓ cup
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6 oz
|
||||
</div>
|
||||
<div class="item">Gruyère cheese</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
5 tbsp
|
||||
</div>
|
||||
<div class="item">parmesean cheese</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6
|
||||
</div>
|
||||
<div class="item">egg yolks</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ tsp
|
||||
</div>
|
||||
<div class="item">parsley (minced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Whisk in the egg yolks and parsley.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6
|
||||
</div>
|
||||
<div class="item">egg whites</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ tsp
|
||||
</div>
|
||||
<div class="item">cream of tartar</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">parmesean cheese</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">parsley (minced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
Cook's Illustrated,
|
||||
<a href="https://www.cooksillustrated.com/recipes/7670">https://www.cooksillustrated.com/recipes/7670</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 120 KiB After Width: | Height: | Size: 120 KiB |
@@ -0,0 +1,104 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chicken Breasts with Caper Cream Sauce</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min, cook 10 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">This is a quick, easy way to bring some creamy, salty richness to plain chicken breasts.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 None
|
||||
</div>
|
||||
<div class="item">chicken breasts (boneless</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">lemon pepper</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">dill weed</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">garlic powder</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Season the chicken breasts with the lemon pepper, salt, dill weed, and garlic powder and set aside.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">whipping cream</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">capers</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 136 KiB After Width: | Height: | Size: 136 KiB |
@@ -0,0 +1,134 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chicken Cordon Bleu</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 25 min, cook 40 min </div>
|
||||
|
||||
<div class="icons">
|
||||
</div>
|
||||
|
||||
<div class="description">This classic dish provides a delightful mixture of flavors and textures, although its a bit of work to get it.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Pre-heat the oven to 400°F.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 slices
|
||||
</div>
|
||||
<div class="item">ham</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 slices
|
||||
</div>
|
||||
<div class="item">swiss cheese (2" lardons)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">black pepper</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">thyme</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 None
|
||||
</div>
|
||||
<div class="item">chicken breasts (skinless</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ cup
|
||||
</div>
|
||||
<div class="item">butter (melted)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">cornflakes (crushed)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
10 oz
|
||||
</div>
|
||||
<div class="item">cream of chicken soup</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">lemon juice</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">sour cream</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 172 KiB After Width: | Height: | Size: 172 KiB |
@@ -0,0 +1,125 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chicken Marsala Florentine</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 10 min, cook 30 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="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!
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4
|
||||
</div>
|
||||
<div class="item">chicken breasts</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/4 cup
|
||||
</div>
|
||||
<div class="item">flour (white</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">oregano (dried)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
|
||||
</div>
|
||||
<div class="item">salt & pepper (to taste)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Combine the flour and spices in a shallow dish, and dredge the chicken through the mixture so that each piece is completely covered.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3/4 cup
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">marsala wine</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 cups
|
||||
</div>
|
||||
<div class="item">mushrooms (brown)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3/4 cups
|
||||
</div>
|
||||
<div class="item">sun-dried tomatoes</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">spinach</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
SHANOU,
|
||||
<a href="https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine">https://www.allrecipes.com/recipe/47688/chicken-marsala-florentine</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 168 KiB After Width: | Height: | Size: 168 KiB |
@@ -0,0 +1,101 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chicken Parmesan</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 15 min, cook 30 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon serving"></div>× 6
|
||||
</div>
|
||||
|
||||
<div class="description">A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6
|
||||
</div>
|
||||
<div class="item">chicken breasts (skinless</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">eggs</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">Parmesean cheese (finely grated)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
7 oz
|
||||
</div>
|
||||
<div class="item">bread crumbs (very finely crumbled)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">vegetable oil</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
12 oz
|
||||
</div>
|
||||
<div class="item">pasta sauce</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
6 slices
|
||||
</div>
|
||||
<div class="item">Monterey Jack cheese</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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).
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
vero_cn81,
|
||||
<a href="https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan">https://www.allrecipes.com/recipe/9044/tomato-chicken-parmesan</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 146 KiB After Width: | Height: | Size: 146 KiB |
@@ -0,0 +1,155 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chicken Pot Pie</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 25 min, cook 10 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 tbsp
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">onion, yellow (diced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">celery stalk (diced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">carrots (thinly sliced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">tomato paste</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">thyme (dried)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Stir in the tomato paste and thyme and cook until browned.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
⅓ cup
|
||||
</div>
|
||||
<div class="item">gluten-free flour</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Stir in the flour and cook until golden.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 cup
|
||||
</div>
|
||||
<div class="item">chicken broth</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ lbs
|
||||
</div>
|
||||
<div class="item">chicken thighs (chopped)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">peas (frozen)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ cup
|
||||
</div>
|
||||
<div class="item">heavy cream</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
3 tbsp
|
||||
</div>
|
||||
<div class="item">parsley (fresh, minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">sherry, dry</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 158 KiB After Width: | Height: | Size: 158 KiB |
@@ -0,0 +1,190 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chicken Tikka Masala</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min, cook 45 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">This recipe produces a creamy, flavorful dish which is one of the most popular at Indian restaurants all over the US.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 lbs
|
||||
</div>
|
||||
<div class="item">chicken breast (boneless</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">cumin seed (ground)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">coriander (ground)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ tsp
|
||||
</div>
|
||||
<div class="item">cayenne pepper</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">yogurt (plain</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">garlic (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tsp
|
||||
</div>
|
||||
<div class="item">ginger (minced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">butter (unsalted)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">onion (large</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
28 oz
|
||||
</div>
|
||||
<div class="item">tomatoes (crushed)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1
|
||||
</div>
|
||||
<div class="item">chili pepper (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">garlic (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">ginger (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tsp
|
||||
</div>
|
||||
<div class="item">sugar</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
⅔ cup
|
||||
</div>
|
||||
<div class="item">heavy cream</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
⅓ cup
|
||||
</div>
|
||||
<div class="item">cilantro (chopped)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
America's Test Kitchen,
|
||||
<a href="https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps">https://www.onlinecookingschool.com/learn/course/chicken-tikka-masala/cook-along-in-the-test-kitchen/video-steps</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 162 KiB After Width: | Height: | Size: 162 KiB |
@@ -0,0 +1,134 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Chole</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">Chole is an Indian dish featuring garbanzo beans in a highly-seasoned, tomato-based sauce.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">onions, yellow (diced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">garlic (minced)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">tomatoes (diced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¼ cups
|
||||
</div>
|
||||
<div class="item">water</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">chili powder</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1½ tsp
|
||||
</div>
|
||||
<div class="item">coriander powder</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">cumin powder</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
¾ tsp
|
||||
</div>
|
||||
<div class="item">garam masala</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">tumeric</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add in the dry spices and a little water. Allow to cook for a further 5 minutes.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
16 oz
|
||||
</div>
|
||||
<div class="item">garbanzo beans (rinsed, drained)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1¼ cups
|
||||
</div>
|
||||
<div class="item">water</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">cilantro (minced)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">Add in the remaining water, garbanzo beans, and cilantro. Cook, uncovered, until the sauce has thickened.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 174 KiB After Width: | Height: | Size: 174 KiB |
@@ -0,0 +1,118 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Cornish Game Hens</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 15 min, cook 1 hour </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 None
|
||||
</div>
|
||||
<div class="item">cornish game hens</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 slices
|
||||
</div>
|
||||
<div class="item">butter</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 sprigs
|
||||
</div>
|
||||
<div class="item">rosemary</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
4 sprigs
|
||||
</div>
|
||||
<div class="item">thyme</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
8 cloves
|
||||
</div>
|
||||
<div class="item">garlic</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 None
|
||||
</div>
|
||||
<div class="item">lemon (quartered)</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
|
||||
</div>
|
||||
<div class="item">salt & pepper</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>3</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">dry white wine</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">chicken broth</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">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.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="credits">
|
||||
Kimberly Killebrew,
|
||||
<a href="https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/">https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/</a>
|
||||
</section>
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 265 KiB After Width: | Height: | Size: 265 KiB |
@@ -0,0 +1,106 @@
|
||||
<!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 class="recipe">
|
||||
<section class="header">
|
||||
<div class="image" style="background-image: url('./image.png')"></div>
|
||||
|
||||
<div class="about">
|
||||
<h1>Egg & Onion Pie</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep 20 min, cook 40 min </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
<div class="icon low-carb"></div>
|
||||
<div class="icon vegetarian"></div>
|
||||
<div class="icon serving"></div>× 4
|
||||
</div>
|
||||
|
||||
<div class="description">Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
<section class="instructions">
|
||||
<div class="step">
|
||||
<h3>1</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">butter (unsalted)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">yellow onions</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>2</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">eggs</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
2
|
||||
</div>
|
||||
<div class="item">egg yolks</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1/2 cup
|
||||
</div>
|
||||
<div class="item">cream</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">chives</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">parsley</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
tsp
|
||||
</div>
|
||||
<div class="item">salt</div>
|
||||
<li>
|
||||
<div class="amount">
|
||||
tsp
|
||||
</div>
|
||||
<div class="item">black pepper</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail">In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper. <br><br>Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
|
||||
<section class="navigation">
|
||||
<a href="../..">« Back</a>
|
||||
</section>
|
||||
</body>
|
||||
</html
|
||||
|
Before Width: | Height: | Size: 165 KiB After Width: | Height: | Size: 165 KiB |
Some files were not shown because too many files have changed in this diff Show More
Reference in New Issue
Block a user