[static-web] recipes: Add the recipes data too
- From: Matthias Clasen <matthiasc src gnome org>
- To: commits-list gnome org
- Cc:
- Subject: [static-web] recipes: Add the recipes data too
- Date: Thu, 6 Apr 2017 02:38:22 +0000 (UTC)
commit a770f7ee2f2f949a8f5974eb40336a31712c09cc
Author: Matthias Clasen <mclasen redhat com>
Date: Wed Apr 5 22:36:35 2017 -0400
recipes: Add the recipes data too
recipes/v1/data/chefs.db | 111 ++++++++
recipes/v1/data/picks.db | 4 +
recipes/v1/data/recipes.db | 629 ++++++++++++++++++++++++++++++++++++++++++++
3 files changed, 744 insertions(+), 0 deletions(-)
---
diff --git a/recipes/v1/data/chefs.db b/recipes/v1/data/chefs.db
new file mode 100644
index 0000000..32d43d3
--- /dev/null
+++ b/recipes/v1/data/chefs.db
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+[Metadata]
+Version=1
+
+[aday]
+Image=images/allan_day.jpg
+Name=Allan
+Fullname=Allan Day
+Description=I cook a lot, particularly Italian and Indian.
+
+[adelia]
+Image=images/adelia.jpg
+Name=adeliabakes
+Fullname=Adelia Rahim
+Description=A Kuala Lumpur native, transplanted to San Francisco. I bake, I cook, I work on GNOME engagement
stuff occasionally. Every now and then I travel between North America, Asia and Europe. Follow me
@adeliabakes.
+
+[adria]
+Image=images/adria.jpg
+Name=adria
+Fullname=Adrià Arrufat
+Description=Adrià is originally from Barcelona, Spain.
+
+[afranke]
+Image=images/afranke.jpg
+Name=afranke
+Fullname=Alexandre Franke
+Description=Being from Strasbourg, Alexandre is knowledgeable about both Alsatian and French cuisine, but
he's not afraid to experiment in other ones as well.
+
+[bastian]
+Image=images/Bastian.jpg
+Name=Bastian
+Fullname=Bastian Ilsø
+Description=The nordic cuisine maestro.
+
+[ebassi]
+Image=images/ebassi-hackergotchi.png
+Name=ebassi
+Fullname=Emmanuele Bassi
+Description=He cooks with GTK+
+
+[elvin]
+Image=images/elvin.jpg
+Name=Elvin
+Fullname=Emel Elvin Yıldız
+Description=Elvin lives in Istanbul.
+
+[erusan]
+Image=images/erusan.gif
+Name=Erusan
+Fullname=Erusan
+Description=Erusan is an American who has lived all over the country, loves GNOME, and enjoys cooking —
primarily American, Asian, and Indian cuisine.
+
+[feaneron]
+Image=images/feaneron.png
+Name=Georges
+Fullname=Georges Basile Stavracas Neto
+Description=Georges is a vegan samurai, a GNOME contributor, and sometimes both.
+
+[fyksen]
+Image=images/fyksen.jpg
+Name=Frederik
+Fullname=Fredrik Fyksen
+Description=My name is Fredrik Fyksen. I am from Norway, but live in Denmark. I like food, computers and
music. You can read more about me at <a href="https://www.fyksen.me/";>fyksen.me</a>.
+
+[halfline]
+Image=images/halfline.jpg
+Name=halfline
+Fullname=Ray Strode
+Description=Ray is a Desktop Software Engineer at Red Hat and vegetarian who occasionally enjoys cooking.
+
+[hugh]
+Image=images/hugh
+Name=Hugh
+Fullname=Hugh Smalley
+Description=Dad with a sysadmin problem/hobby
+
+[link]
+Image=images/Sonic.jpg
+Name=Link
+Fullname=Link Dupont
+Description=Just Link.
+
+[mclasen]
+Image=images/mclasen.jpg
+Name=Matthias
+Fullname=Matthias Clasen
+Description=Matthias is a manager in the Desktop team at Red Hat. He likes to cook as much as he likes to
code.
+
+[mwleeds]
+Image=images/mwleeds.jpg
+Name=Matthew
+Fullname=Matthew Leeds
+Description=Matthew is a vegan and a Computer Science student who loves FOSS.
+
+
+[peter]
+Image=images/peter.jpg
+Name=Peter
+Fullname=Peter
+Description=I'm cooking from time to time and started to add recipes here.
+
+[sylvia]
+Image=images/geisha.jpg
+Name=Sylvia
+Fullname=Sylvia Sanchez
+Description=Artist, Computer Scientist, Traveller.\nI love cooking. :)
+
+[tigert]
+Image=images/tigert.jpg
+Name=Tuomas
+Fullname=Tuomas Kuosmanen
+Description=Aviation, making stuff, in Finland.
diff --git a/recipes/v1/data/picks.db b/recipes/v1/data/picks.db
new file mode 100644
index 0000000..bd6baf0
--- /dev/null
+++ b/recipes/v1/data/picks.db
@@ -0,0 +1,4 @@
+[Content]
+Todays=R_Rosemary_Scalloped_Potatoes_by_erusan;R_Classic_Chicken_Noodle_Soup_by_link;R_Gingered_Carrot_Soup_by_mleeds;R_Kiwi-Mandarin_Salsa_by_bastian;R_Hazelnuts_Milk_by_feaneron;
+Picks=R_Traditional_South_Indian_Tomato_Chicken_Curry_Fast_Version_by_erusan;R_Pineapple_Upside_Down_Cake_with_Hot_Buttered_Rum_Sauce_by_aday;R_Tagliatelle_alla_Romana_by_aday;R_Carbonara_by_ebassi;R_Mantovana_Cake_by_adelia;
+Chefs=aday;adelia;adria;afranke;bastian;ebassi;elvin;erusan;feaneron;fyksen;halfline;link;mclasen;mwleeds;sylvia;tigert;
diff --git a/recipes/v1/data/recipes.db b/recipes/v1/data/recipes.db
new file mode 100644
index 0000000..706e822
--- /dev/null
+++ b/recipes/v1/data/recipes.db
@@ -0,0 +1,629 @@
+[Metadata]
+Version=1
+
+[R_Neapolitan_Pizza_by_peter]
+Name=Neapolitan Pizza
+Author=peter
+Description=Original pizza dough from Naples with tomato sauce on pizza stone.\nToppings are not included in
the recipe.\n\nThe sauce can easily produced in bigger amounts and deep-freezed in freezer bags.
+Cuisine=italian
+Season=
+Category=pizza
+PrepTime=30 to 45 minutes
+CookTime=Less than 15 minutes
+Ingredients=450 g Flour (Tipo 00) Pizza Dough\n50 g Durum wheat semolina Pizza
Dough\n250 ml Water Pizza Dough\n5 g Brewer's yeast Pizza Dough\n13 g Sea salt
Pizza Dough\n425 ml Tomatoes (sieved) Pizza Sauce\n100 ml Good, dry red
wine Pizza Sauce\n2 Shallots (small) Pizza Sauce\n2 Garlic cloves Pizza
Sauce\n5 tbsp Olive oil, extra-virgin Pizza Sauce\n4 tbsp Tomato paste Pizza Sauce\n4 tbsp
Oregano Pizza Sauce\n1 tbsp Pepper Pizza Sauce\n6 tbsp Sugar Pizza Sauce
+Instructions=Dough: Dissolve the yeast in lukewarm water. Mix the flour, semolina and salt.\nIf brewer's
yeast is not available, one can also use fresh yeast.\n\n[timer:00:10:00]Put the yeast-water mixture to the
flour and let it swell for 10 minutes.\n\n[timer:00:15:00]Knead the dough with a kneading machine for at
least 15 minutes. This is important so that the dough gets highly elastic.\n\n[timer:08:00:00]Put the yeast
dough covered for at least 8 hours (better 24 hours) in the refrigerator.\n\nSauce: Peel the shallots and the
garlic and chop them finely.\n\nHeat olive oil in a small pot and fry garlic and shallots shortly. Don't let
them get brown.\n\n[timer:00:30:00]Add the sieved tomatoes, tomato paste, red wine, oregano, salt and pepper.
Let it boil slightly for 30 minutes so it gets that thick it does not run down the
pizza.\n\n[timer:01:30:00]Dough: Put the dough on a floured work surface. Create balls as big as fists (each
180-200g). Cover them with a moist kitchen
towel and let them rise for an other 90 minutes at room temperature.\n\nWhen you are ready to start, put
the pizza stone in the oven and heat it up to [temperature:300C] (maximum temperature).\n\nTake a dough ball
and form with your hands into a round flat thin piece. Don't use a rolling pin, otherwise you destroy the
yeast cultures.\n\nStrew semolina on the shovel, so it can later easier slide of the shovel and put the dough
piece on it.\n\nPut the pizza sauce with a spoon on it, then pizza cheese (if you don't use e.g. mozzarella)
and then the other toppings of your choice.\nThe pizza cheese should be below the toppings. This way the good
ingredients are better presented.\nIf you use wet toppings like pineapples or mozzarella, dry them in a sieve
before.\nDon't put too much on the pizza.\n\nPut the pizza with the shovel in the oven and bake it till it is
brown. Duration is depending on oven temperature.
+Notes=
+Serves=4
+Spiciness=15
+Diets=30
+DefaultImage=0
+Images=images/PSOF5808.JPG;images/PSOF5806.JPG;images/PSOF5804.JPG;
+Created=2017-3-24 20:45:10
+Modified=2017-3-31 19:57:14
+
+[R_Quinoa_Salad_by_hugh]
+Name=Quinoa Salad
+Author=hugh
+Description=Yummy salad that goes with just about anything.
+Cuisine=
+Season=
+Category=side
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=1 cup quinoa \n2 cup Water \n¼ cup Olive oil, extra-virgin \n2
limes, juiced \n2 tsp ground cumin \n1 tsp Salt \n½ tsp crushed red peper
flakes \n15 oz canned black beans, rinsed \n2 cup cherry tomatoes, halved \n8
green onions, chopped \n⅓ cup Cilantro
+Instructions=Cook it like rice so bring quinoa and water to a boil Reduce heat to medium-low, cover, and
simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool, this is
important otherwise things get sticky \n\nWhisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper
flakes together in a bowl.\n\nCombine everything but the cilantro, into a big bowl and toss to coat. Next
season with salt & pepper and stir in the cilantro. Server right away or chill it for later.
+Notes=If needed you can add some zesty Italian dressing for if it gets a little dry the next day.
+Serves=1
+Spiciness=40
+Diets=8
+DefaultImage=0
+Images=images/quinoa2.jpg;images/quinoa1.jpg;
+Created=2017-3-26 0:1:16
+Modified=2017-3-26 0:20:31
+
+[R_Lemon_Cake_by_peter]
+Name=Lemon Cake
+Author=peter
+Description=My favorite Lemon Cake recipe. The cake is light and juicy.
+Cuisine=German
+Season=
+Category=dessert
+PrepTime=15 to 30 minutes
+CookTime=20 minutes
+Ingredients=350 g Margarine \n350 g Flour \n350 g Sugar \n8 g
Vanilla sugar \n2 tbsp Baking powder \n6 Egg \n3 Lemon (untreated)
\n300 g Powdered sugar
+Instructions=Preheat the oven to [temperature:175C] - [temperature:195C].\n\nFirst abrade the shell of the
lemons. Squeeze the juice out of two (per serve) lemons.\n\nStir eggs and sugar foamy. Sieve the flour and
add it with the vanilla sugar, baking powder, lemon shells and margarine one by one. Stir everything
well.\n\n[timer:00:20:00]Put the dough on a baking tray with baking paper and put it in the preheated oven.
Bake it for 20min (middle rail).\n\nNow mix the lemon juice little by little with the sieved powered sugar.
Be sparing with the juice, the sugar icing must be pretty viscous.\n\nApply the sugar icing on the cake with
a fork as long the cake is warm. Let the cake cool down.
+Notes=
+Serves=1
+Spiciness=15
+Diets=27
+DefaultImage=2
+Images=images/lemoncake1.jpg;images/lemoncake2.jpg;images/lemoncake3.jpg;
+Created=2017-3-18 21:1:40
+Modified=2017-3-19 14:16:56
+
+[R_Henry_s_Goulash_by_sylvia]
+Name=Henry's Goulash
+Author=sylvia
+Description=Originally from Hungary, this dish is widespread in Central Europe.\nThis is my friend Henry's
version of it.
+Cuisine=European
+Season=winter
+Category=entree
+PrepTime=15 to 30 minutes
+CookTime=More than an hour
+Ingredients=3 Onion \n10 Garlic \n750 g Meat \n1 kg Potato \n1
Red bell pepper \n1 Yellow bell pepper \n300 g Tomato paste \n50 g
Butter \n600 dl Red wine \n1 Oil \n1 Salt \n1
Pepper \n1 Paprika \n1 Goulash spices \n1 Sugar \n1 Beef
stock \n Water \n6 Bay leaf
+Instructions=Chop very minutely onions and garlic. Cut the meat in chunks. Chop red bell peppers in small
squares.\n\nCook first the meat, alone without salt or spices. Keep it warm in a separated bowl.\n\nFry in a
mixture of butter and oil half of each pepper, onions and garlic. When this is soft, add the tomato
paste.\n\nWhen everything is almost ready, add meat, wine, spices and bay leaves. \n\nPut everything in the
oven at a low temperature and cook it for some two hours.\n\nMeantime the goulash is in the oven, chop the
potatoes in sledges and cook them with salt & pepper.\n\nServe warm together.
+Notes=If you don't have or don't want potatoes, you can use pasta instead.
+Serves=6
+Diets=2
+Images=images/20160205-beef-goulash-hungarian-recipe-food-lab-18.jpg;
+Created=2017-3-5 23:50:59
+Modified=2017-3-6 11:21:58
+[R_Borscht_by_sylvia]
+Notes=It's easy to convert this soup in vegan or vegetarian by not adding the meat and cream.\nIt will lose
a bit of personality though.\n\nIf you're in a hurry, use a canned broil as base and add around 600 g of
chopped meat without bones, and follow the rest of instruccions. This way it will be ready in less than an
hour.\n\nIngredients may vary. In example lemon juice instead of vinegar and ground or powder pepper instead
of the peppercorns.
+Name=Borscht
+Author=sylvia
+Description=This is a traditional soup from East and Central Europe. There are an Ukrainian/Russian and a
Polish version, but both a very similar so I put them together in a general recipe.
+Cuisine=European
+Season=winter
+Category=Soups
+PrepTime=15 to 30 minutes
+CookTime=More than an hour
+Ingredients=1 tsp Peppers \n200 g Sour cream \n1 Oil \n1
Garlic \n1 Tomato paste \n1 Vinegar \n1 Bay leaf \n300 g
Carrot \n100 g Onion \n500 g Beetroot \n750 g Potato \n1
Green Cabbage \n1500 g Meat and bones
+Instructions=[image:0]Over an open flame or under a broiler, roast 1 carrot and half of the onion until
charred, about 3 minutes.\n\n[timer:00:08:00,Boil bones]Boil the bones in a large stockpot filled with water
for 8 minutes, then drain and rinse thoroughly with cold water.\n\n[timer:02:00:00,Simmer]Clean the stockpot,
then return the bones to the pot along with the charred carrot and half onion and the peppercorns. Add enough
cold water to cover the bones by at least 1″, about 4 quarts. Bring to a boil, then reduce the heat and
simmer on medium-low until the meat easily separates from the bone, about 2 hours. Be sure to skim any foam
or fat that accumulates on the surface. Add water to replace any that evaporates.\n\n[timer:00:45:00,Bake
beets]As the bones simmer, preheat the oven to [temperature:375F]. Place the beets in aluminum foil, drizzle
with the olive oil, and wrap tightly. Roast until easily pierced with a fork, 45-60 minutes. Remove from the
oven, let cool, th
en slip off the skins and cut the beets into French fry-sized strips. Set aside.\n\n[image:0]When the bones
are ready, strain the broth and discard the vegetables and peppercorns, then return the broth to the
stockpot. Set the meaty bones aside to cool; once cool, pick apart the meat and set aside. Discard the bones
or reserve for making stock.\n\n[image:0]Coarsely chop the remaining half onion and grate the other carrot.
In a skillet, warm the butter on medium heat, then add the chopped onion and sauté until softened, about 5
minutes. Add the minced garlic and tomato paste and sauté until aromatic, about 1
minute.\n\n[timer:00:10:00,Cook]Add the sautéed onion and garlic paste to the broth, along with the beets,
red wine vinegar, and grated carrot. Bring to a simmer on medium heat, then add the shredded cabbage and
cubed potatoes. Return to a simmer and cook for 10 more minutes, skimming any excess fat from the surface,
then stir in the meat, parsley, and lemon juice. Sea
son with salt and pepper to taste, about 1/2 tsp. each.\n\n[image:0]Cover, remove from the heat, and allow
to brew for 20 minutes. Serve with a dollop of sour cream and fresh dill sprinkled on top. For a more
flavorful soup, allow the soup to brew overnight and reheat the next day.
+Serves=8
+Spiciness=15
+Diets=2
+DefaultImage=0
+Images=images/borscht.jpg;
+Created=2017-2-16 19:20:4
+Modified=2017-2-25 4:15:52
+
+[R_Breakfast_Oats_Jar_by_adelia]
+Name=Breakfast Oats Jar
+Author=adelia
+Description=This recipe is great for those who usually don't have time for breakfast. Prepare it in mason
jars/portable food containers the night before, and you can have your homemade breakfast on-the-go! Make a
couple batches in advance if you know you won't have time. This recipe is also very flexible as you can make
it vegan, or gluten-free simply by substituting the components i.e. dairy milk with coconut milk, honey with
agave, or use gluten-free oats. Also, any fruits of your choice, fresh or frozen.
+Cuisine=
+Season=
+Category=breakfast
+PrepTime=Less than 15 minutes
+CookTime=
+Ingredients=½ cup Rolled oats \n½ cup Yoghurt \n⅔ cup Milk \n3 tbsp Chia
seeds \n2 tsp Honey \n6 oz Mixed berries
+Instructions=[image:2]Add all the ingredients in a 16-oz container, or divide equally between two 8-oz
containers.\n\n[image:0]Mix well. Cover with lid(s), and place in the refrigerator for at least 4 hours or
overnight. Thanks to the chia seeds, the mixture will develop a pudding-like texture.\n\n[image:1]You can
make ahead, but best to consume within 2-3 days.
+Serves=2
+Spiciness=0
+Diets=2
+DefaultImage=0
+Images=images/oats1.jpg;images/oats2.jpg;images/oats3.jpg;
+Created=2017-2-17 4:31:48
+Modified=2017-2-25 3:44:4
+
+[R_Carbonara_by_ebassi]
+Name=Carbonara
+Author=ebassi
+Description="Carbonara" is a sauce that can be used with long pasta, like spaghetti or fettuccine.
+Cuisine=italian
+Season=
+Category=pasta
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=200 grams of long pasta, e.g. spaghetti \n1 whole egg \n2
egg yolks \n75 grams of parmesan cheese \n50 grams of guanciale
cubes
+Instructions=Start by boiling about 1 litre of water for each 100g of pasta.\n\n\n[image:1]\nOnce the water
is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti
in.\n\n\nWhile the pasta is cooking, take a large bowl and put the parmesan cheese in it.\n\n\n[image:2]\nAdd
the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy
sauce.\n\n\n[image:3]\nPut the guanciale in a small pan with a teaspoon of oil, and shallow fry it until the
fat is transparent and the meat is crispy; then remove from the fire.\n\n\n[image:5]\nOnce the pasta is
ready, drain it and add it to the eggs and cheese. Then, add the guanciale.\n\n\n[image:6]\nSeason with salt
and pepper to your liking.
+Notes=If you cannot find guanciale (cured pork cheek) you can substitute it with pancetta.
+Serves=2
+Diets=0
+Images=images/ebassi-carbonara-cover.JPG;images/ebassi-carbonara-01.JPG;images/ebassi-carbonara-02.JPG;images/ebassi-carbonara-03.JPG;images/ebassi-carbonara-04.JPG;images/ebassi-carbonara-05.JPG;images/ebassi-carbonara-06.JPG;
+DefaultImage=0
+Created=2016-12-5 23:57:31
+Modified=2017-2-14 16:55:42
+
+[R_Classic_Chicken_Noodle_Soup_by_link]
+Name=Classic Chicken Noodle Soup
+Author=link
+Description=A simple take on a typical American meal.
+Cuisine=american
+Season=
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=More than an hour
+Ingredients=1 whole chicken \n4 stalks celery \n6 Carrot \n32 fl. oz.
chicken stock \n1 Onion \n1 bunch thyme \n1 bunch sage \n1
Parsley \n6 Egg
+Instructions=If you haven't butchered the chicken, do so. Depending on how meaty you want the soup, you can
use more or less of the butchered parts (I recommend the dark leg meat for the soup). Use the remaining parts
for another dish.\n\nWash the celery, carrots and herbs. Slice the carrots and celery. Coarsely chop the
onion. Prepare the herbs using kitchen twine in a bouquet garni.\n\n[timer:02:00:00]In a large pot, add the
chicken, the stock, 2 carrots, 1 stalk of celery, the onion and the bouquet garni. Fill the pot with water to
cover the chicken. Bring to a boil and simmer for at least 2 hours.\n\nUsing a cheese cloth strainer, strain
the soup into another pot. Remove meat from the bones, gather any loose chicken and add it to the strained
soup. Discard the bones and cooked vegetables.\n\nAdd the remaining carrots and celery to the soup. Bring to
a boil and simmer for at least one hour. Season with salt and pepper to taste.\n\n[timer:00:10:00]Add noodles
and simmer fo
r about 10 minutes, until the noodles are done.
+Serves=4
+Spiciness=0
+Diets=16
+DefaultImage=0
+Images=images/chickensoup.jpg;
+Created=2017-1-2 19:50:29
+Modified=2017-2-25 3:44:4
+
+[R_Donauwellen_by_mclasen]
+Name=Donauwellen
+Author=mclasen
+Description=Donauwellen is a popular German cake with chocolate, vanilla cream and cherries. The name is due
to the fact that the dough typically forms a wavy pattern.
+Cuisine=German
+Season=
+Category=cake
+PrepTime=20 minutes
+CookTime=40 minutes
+Ingredients=250 g Butter Dough\n350 g Flour Dough\n6 Egg
Dough\n200 g Sugar Dough\n1 pkg Vanilla sugar Dough\n½ pkg Baking powder
Dough\n2 tbsp Cocoa powder Dough\n2 glass Cherries, pitted Dough\n¾ l
Milk Toppings\n250 g Butter Toppings\n3 tbsp Sugar Toppings\n2 pkg Vanilla
pudding Toppings\n2 pkg Chocolate frosting Toppings
+Instructions=[image:1]Mix the butter until it is creamy. Add sugar and egg.\n\n[image:2]Mix the flour with
the baking powder and mix it in. Separate a third of the dough and add the cocoa powder to
it.\n\n[image:4]Spread the light dough on a buttered baking sheet. Put the dark dough on top.\n\n[image:4]Use
a fork to make a wavy pattern.\n\n[image:6]Spread the dried cherries on top of the
dough.\n\n[timer:00:30:00,Bake]Bake for 30 minutes at [temperature:200C].\n\n[image:7]Use the milk, sugar and
pudding to cook vanilla pudding and let it cool down while stirring it frequently. Slowly add spoonfuls of
the butter, which should be at room temperature.\n\n[image:8]Spread the butter cream on the cooled
cake.\n\n[image:9]Melt the chocolate frosting in a hot water bath and sprinkle it on top.
+Serves=10
+Spiciness=15
+Diets=10
+DefaultImage=0
+Images=images/donauwellen_final.jpg;images/donauwellen0.jpg;images/donauwellen1.jpg;images/donauwellen2.jpg;images/donauwellen3.jpg;images/donauwellen4.jpg;images/donauwellen5.jpg;images/donauwellen6.jpg;images/donauwellen7.jpg;images/donauwellen8.jpg;
+Created=2017-1-2 16:56:44
+Modified=2017-2-25 4:7:39
+
+[R_Gingered_Carrot_Soup_by_mwleeds]
+Name=Gingered Carrot Soup
+Author=mwleeds
+Description=A nutritious vegan soup that can be made relatively quickly
+Cuisine=
+Season=winter
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=2 lb Carrot \n4 cup Water \n1 tbsp Olive oil, extra-virgin \n1 ½ cup
Onion \n2 tsp Garlic \n2 tbsp Ginger, freshly grated \n1 tsp Salt \n¼ tsp
Cumin \n¼ tsp Ground fennel \n¼ tsp Cinnamon \n3 tbsp Lemon juice
\n1 cup Cashews, lightly toasted
+Instructions=Place carrots in large saucepan with water, cover, bring to a boil. Lower heat, simmer until
very tender (10-15 minutes). While carrots are cooking, saute in olive oil all the onions, 5 minutes, then
add garlic, ginger, salt, and spices. When all is well mingled, stir in lemon juice. Use food processor or
blender to puree everything together (including all the toasted cashews). If you like a more textured soup,
only half puree.\n\nGarnish with parsley, chives, mint or scallions if you want. Top with cayenne pepper if
you want a spicier soup. You can also add any leftover grains like rice, barley, couscous, etc. at the last
minute.\n\nThis is my Aunt Wendy's recipe.
+Serves=4
+Spiciness=0
+Diets=28
+DefaultImage=0
+Images=images/gingered_carrot_soup.jpg;
+Created=2017-1-22 20:52:9
+Modified=2017-2-25 3:44:4
+
+[R_Grumbeerekiechle_by_afranke]
+Name=Grumbeerekiechle
+Author=afranke
+Description=Traditional potato hash from Alsace. Usually served with lettuce, sometimes with smoked salmon.
+Cuisine=french
+Season=
+Category=entree
+PrepTime=15 to 30 minutes
+CookTime=15 to 30 minutes
+Ingredients=7 Potato \n3 tbsp Flour \n3 Onion \n1 Egg \n1
Parsley \n1 Oil
+Instructions=[image:1]Peel and grate the potatoes. Peel and slice the onions. Mix with the rest of the
ingredients in a large bowl.\n\nPut a frying pan on the hob at medium heat with a bit of
oil.\n\n[image:2]Form thin patties in the pan and brown them on both sides.\n\n[image:0]Serve hot. Can be
kept in a fridge and reheated in a micro-wave oven.
+Serves=4
+Spiciness=0
+Diets=24
+DefaultImage=0
+Images=images/grumbeerekiechle_3.JPG;images/grumbeerekiechle_1.JPG;images/grumbeerekiechle_2.JPG;
+Created=2017-1-26 15:52:35
+Modified=2017-2-25 3:44:4
+
+[R_Hazelnuts_Butter_by_feaneron]
+Name=Hazelnuts Butter
+Author=feaneron
+Description=Vegan Hazelnuts Butter that tastes like Nutella©, but better.
+Cuisine=
+Season=
+Category=dessert
+PrepTime=More than an hour
+CookTime=15 to 30 minutes
+Ingredients=6 tbsp Cocoa powder Cocoa Butter Version\n80 g Cocoa butter Cocoa Butter
Version\n200 ml Hazelnuts milk Cocoa Butter Version\n150 g Hazelnuts Base\n100
g Chocolate Chocolate Version
+Instructions=Make the Hazelnuts Milk (see my Hazelnuts Milk recipe)\n\nPut the remaining paste in a bowl
[image:0]\n\n(With Chocolate) Mix melted 75% vegan chocolate\n\n(With Cocoa Butter) Melt the cocoa butter
[image:1]\n\n(With Cocoa Butter) Mix the hazelnuts milk, melted cocoa butter and the cocoa powder until the
mass gets uniform [image:2]\n\nEnjoy [image:3]
+Notes=
+Serves=1
+Diets=29
+Images=images/hazelnutbutter1.jpg;images/hazelnutbutter2.jpg;images/hazelnutbutter3.jpg;images/hazelnutbutter4.jpg;
+Created=2017-2-27 0:24:25
+Modified=2017-2-27 0:29:15
+
+[R_Hazelnuts_Milk_by_feaneron]
+Name=Hazelnuts Milk
+Author=feaneron
+Description=Simple Hazelnuts Milk with a smooth, naturally sweet flavor.
+Cuisine=
+Season=
+Category=drinks
+PrepTime=More than an hour
+CookTime=Less than 15 minutes
+Ingredients=150 g Hazelnuts \n1 l Water
+Instructions=Preheat the over at [temperature:200C]\n\nPlace the hazelnuts in a tray [image:1]\n\nLeave the
tray in the oven for 15 minutes [timer:00:15:00]\n\nPut water in the tray and peel the hazelnuts. Some will
peel easily, while others will require manual peeling [image:2]\n\nLeave the hazelnuts underwater at least
for 4 hours, or overnight\n\nWhisk the nuts and 1l of water with the blender until it gets thicker
[image:3]\n\nFilter the resulting liquid with a nut milk sack (voal sack) [image:4]\n\n(Optional) You can
make hazelnuts butter with the remaining paste (see my Hazelnuts Butter recipe) [image:5]\n\nEnjoy your milk
[image:6]
+Notes=
+Serves=1
+Diets=29
+Images=images/hazelnutmilk1.jpg;images/hazelnutmilk2.jpg;images/hazelnutmilk3.jpg;images/hazelnutmilk4.jpg;images/hazelnutmilk5.jpg;images/hazelnutmilk6.jpg;images/hazelnutmilk7.jpg;
+Created=2017-2-27 0:8:42
+Modified=2017-2-27 0:12:18
+
+[R_Kiwi-Mandarin_Salsa_by_bastian]
+Name=Kiwi-Mandarin Salsa
+Author=bastian
+Description=This salad is a sweet and sour addition which work well to most main courses, for example
lasagna. The juicy fruits inside makes it a very refreshing salad.
+Cuisine=Hawaiian
+Season=summer
+Category=side
+PrepTime=15 to 30 minutes
+CookTime=
+Ingredients=4 Kiwis \n4 Mandarin Oranges \n1 Red Pepper \n75
g Baby Spinach \n Lime Juice
+Instructions=[image:1]Wash the fruits and vegetables well.\n\n[image:2]Peel, slice and cut the kiwi into
triangular pieces.\n\n[image:3]Peel the orange and cut it in pieces.\n\n[image:4]Cut the red pepper in thin
slices.\n\n[image:0]Mix fruits and vegetables in a bowl.\n\n[image:5]Add lime as you
please.\n\n[image:6]Enjoy!
+Serves=4
+Spiciness=15
+Diets=31
+DefaultImage=0
+Images=images/kiwi-mandarin1.jpg;images/kiwi-mandarin2.jpg;images/kiwi-mandarin3.jpg;images/kiwi-mandarin4.jpg;images/kiwi-mandarin5.jpg;images/kiwi-mandarin6.jpg;images/kiwi-mandarin7.jpg;
+Created=2017-2-19 11:35:2
+Modified=2017-2-25 3:44:36
+
+[R_Leicht_Bratkartoffeln_by_sylvia]
+Name=Sylvia's Bratkartoffeln
+Author=sylvia
+Description=Meatless version of a German classic.\nSuitable for oven cooking.
+Cuisine=European
+Season=fall
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=1 kg Potato \n250 g Cheese \n2 Onion \n1 Olive oil,
extra-virgin \n1 Salt \n1 Pepper
+Instructions=Peel and chop potatoes to fry, preferably in thick chips.\n\nPeel and chop the
onions.\n\nPrepare the cheese (if it's not already).\n\nHeat abundant oil and when is ready, carefully add
the potatoes.\n\nOnce potatoes are half made, add the onions, and when everything is ready add the
cheese.\n\n** Alternatively, you can add the cheese at the moment of serving it.\n** If you're using tofu,
prepare the tofu first and add it at the moment of serving.
+Notes=You can make it vegan, switching the cheese for vegan cheese or tofu.\nYou can use prepared cheese
(like grated or shredded), but it tastes better if you use the fresh one and prepare it yourself.
+Serves=6
+Diets=11
+Images=images/kaese-bratkartoffeln.jpg;
+Created=2017-2-23 12:46:16
+Modified=2017-2-24 10:4:15
+
+[R_Mantovana_Cake_by_adelia]
+Name=Mantovana Cake
+Author=adelia
+Description=Mantovana cake (or Torta Mantovana in Italian) is a Tuscan classic. It is simple, yet rich and
delicious. Very good for breakfast - Italian style - or as snacks, accompanied with coffee or tea. A small
note; the vanilla baking powder is typical in Italy for baked sweet goods, and negates the need to add
vanilla extract separately to a recipe. You are fine just using regular baking powder, but remember to add
1/2 teaspoon of vanilla extract. If you can't get hold of the vanilla powdered sugar for dusting, just use
the regular powdered sugar.
+Cuisine=italian
+Season=
+Category=cake
+PrepTime=15 to 30 minutes
+CookTime=30 to 45 minutes
+Ingredients=170 g Caster sugar \n3 Egg yolks \n1 Egg \n170
g Cake flour \n1 tsp Vanilla baking powder \n1 Zest of 1 lemon (organic)
\n150 g Butter, melted \n50 g Slivered almonds, toasted \n1 Vanilla
powdered sugar, for dusting
+Instructions=[image:0]Preheat oven to [temperature:180C]. Line a 9-inch round cake pan with parchment paper
and grease well.\n\n[image:0]Combine eggs and sugar in a mixing bowl. Beat (using a hand mixer) until light
and fluffy.\n\n[image:0]Into the mixture, add half of the flour and give it a little mix. Add the rest of the
flour, together with the baking powder and lemon zest. Mix until the batter is just combined. Don't overmix.
\n\n[image:0]Add the melted butter to the mixture. Using a spatula, stir to mix well.\n\n[image:0]Pour the
batter into a 9-inch round baking pan. Sprinkle the almonds on top making sure to cover the surface
evenly.\n\n[timer:00:25:00,Bake]Bake for 25-30 minutes or until a cake tester inserted into the center cake
comes out clean. The cake should have a nice golden colour.\n\n[image:0]Let rest in the pan for 10 minutes,
then invert onto a cooling rack to cool completely.\n\n[image:0]Before serving, dust the top generously with
vanilla powdered sugar
.
+Serves=6
+Spiciness=15
+Diets=0
+DefaultImage=0
+Images=images/mantovana.jpg;
+Created=2017-2-16 4:18:29
+Modified=2017-2-25 4:16:25
+
+[R_Nasi_Lemak__Coconut_Rice__by_adelia]
+Name=Nasi Lemak (Coconut Rice)
+Author=adelia
+Description=This is a truly Malaysian dish, very typically eaten for breakfast. It is a delightful
combination of boiled rice, coconut milk and pandan (screwpine leaves), eaten with the sambal (hot sauce),
and accompaniments such as sliced cucumbers, hard-boiled eggs, fried dried anchovies and fried
groundnuts.\nSee my recipe for Sambal Ikan Bilis (Hot Sauce with Anchovies) to complete this dish.\nIn this
recipe, I outlined the steps to cook the rice on a stove. If you have a rice cooker, then you'll only have
two steps; 1) Combine all ingredients in the pot of the rice cooker, and 2) Hit the "cook" button.
+Cuisine=Malaysian
+Season=
+Category=breakfast
+PrepTime=Less than 15 minutes
+CookTime=30 to 45 minutes
+Ingredients=2.5 cup Basmati rice \n1 cup Coconut milk \n1.5 cup Water \n6
Shallots \n3 Garlic \n2 cm Ginger \n2 Pandan leaves \n1
Salt \n1 tsp Fenugreek seeds (optional)
+Instructions=Prepare the rice; rinse, soak for 30 minutes, and drain. You can also use any long-grain rice
instead of basmati.\n\n[image:0]Peel the shallots, garlic and ginger, then slice them thinly.\n\n[image:1]Mix
the coconut milk, water, shallots, garlic and ginger in a medium-sized pot. Tie the pandan leaves in a knot,
and add it to the mixture. If you can't get a hold of pandan, use one stalk of lemongrass as a substitute.
Peel the tough outer leaves, slice off the lower bulb and the upper end of the stalk that is green and woody.
Crush the lower bulby end, and throw it into the mixture. Season the mixture with salt. It should taste salty
enough, and a bit more.\n\nBring the mixture to a boil.\n\nWhen the mixture has come to a boil, stir in the
salt and fenugreek seeds (if using), and bring it back to a gentle simmer.\n\nCover the pot and turn the heat
down to low. Don't take off the lid while the rice is cooking.\n\nStart checking the rice at around 20
minutes. When d
one, the rice will be firm but tender, and no longer crunchy.\n\nTurn off the heat and let stand about 5-7
minutes, covered.\n\nRemove the lid, and fluff up the rice with a fork. Let it stand for a few more minutes
to dry out the steam.\n\n[image:2]Serve with sambal ikan bilis (hot sauce with anchovies), sunny-side up or
hard-boiled egg, sliced cucumbers.
+Notes=
+Serves=4
+Diets=0
+DefaultImage=3
+Images=images/nasilemak1.jpg;images/nasilemak2.jpg;images/nasilemak3.jpg;images/sambalikan7.jpg;
+Created=2017-2-25 21:10:21
+Modified=2017-3-9 5:40:21
+
+[R_Non-knead_buns_by_tigert]
+Name=Non-knead buns
+Author=tigert
+Description=Very quick fresh bread for breakfast with 5 minutes of work.
+Cuisine=
+Season=
+Category=cake
+PrepTime=Less than 15 minutes
+CookTime=15 minutes
+Ingredients=4 dl cold water \n8 dl wheat flour \n1 tsp Salt \n½ tsp
dry yeast
+Instructions=[image:1]Preparation: Mix together all of the ingredients in a large bowl into a thick
porridge-like dough. Do not knead the dough, just mix it together. \n\nCover and leave to rise in room
temperature for 8-12 hours. This can be done for example the previous night so you can bake them in the
morning.\n\nBaking: Heat your oven to [temperature:250C].\n\n[image:3]The dough will be more than double in
size and full of bubbles and very sticky. Pour a generous amount of flour on your baking surface so it
doesn't stick, and pour the dough over it.\n\n[image:4]Form the dough into a thick snake, about the diameter
of your arm and cut bun-sized pieces with scissors onto the baking sheet.\n\n[timer:00:15:00]Bake until nice
and brown, this will take approximately 15 minutes.\n\n[image:5]You can substitute half of the wheat flour
with oats, seeds or different kind of flour if you want variety.\n\n[image:0]Enjoy!
+Serves=4
+Spiciness=15
+Diets=30
+DefaultImage=0
+Images=images/non_knead_buns.png;images/non_knead_buns1.jpg;images/non_knead_buns2.jpg;images/non_knead_buns3.jpg;images/non_knead_buns4.jpg;images/non_knead_buns5.jpg;
+Created=2017-1-27 15:18:43
+Modified=2017-2-25 3:44:4
+
+[R_Pan_pizza_by_fyksen]
+Name=Pan pizza
+Author=fyksen
+Description=Pizza is an all-time favorite.
+Cuisine=american
+Season=
+Category=pizza
+PrepTime=More than an hour
+CookTime=15 to 30 minutes
+Ingredients=200 g Flour Dough\n2 g Yeast Dough\n135 g Water
Dough\n4 g Olive oil, extra-virgin Dough\n100 g Pizza sauce Toppings\n200 g
Cheese Toppings\n200 g Peperoni Toppings
+Instructions=Put the flour, yeast, water and olive oil in a bowl and stir it up with your hands or a spoon
until there's no dry flour left, and let it be.\n\nCover the bowl tightly in plastic wrap and let it sit at
room temperature overnight. \n\nThe next day it should have rosen quite a bit. Dump it all out onto a floured
surface, then divide it into balls.\n\nSpread olive oil in a 10-inch cast iron skillet or round cake pan and
place a dough ball in the middle.\n\nRub the dough ball around and flip it a couple times until it is
completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and
let it sit for another couple of hours without touching it.\n\nThe dough should have spread on it own (takes
about 2 hours). Lift the sides of the dough to let big air bubbles out.\n\nPut in the oven at
[temperature:280C]. (or as hot as your oven goes) for about 15 minutes. Peek underneath and if your pizza is
a little pale, you can finish on
the stovetop directly over medium heat until it is as dark and crisp as you like it.
+Serves=4
+Spiciness=0
+Diets=2
+DefaultImage=0
+Images=images/pan_pizza1.png;images/pan_pizza2.png;images/pan_pizza3.png;
+Created=2016-12-19 13:42:15
+Modified=2017-2-25 3:44:4
+
+[R_Pineapple_Upside_Down_Cake_with_Hot_Buttered_Rum_Sauce_by_aday]
+Name=Pineapple Upside Down Cake with Hot Buttered Rum Sauce
+Author=aday
+Description=This is a delicious, boozy update on a classic cake. The combination of rum and pineapple gives
it a distinctively Caribbean flavor.
+Cuisine=
+Season=
+Category=cake
+PrepTime=15 to 30 minutes
+CookTime=30 to 45 minutes
+Ingredients=2 tbsp Unsalted butter Sauce\n120 ml Dark Jamaican rum Sauce\n100 g
Light muscovado sugar Sauce\n120 ml Double cream Sauce\n125 g Golden caster sugar
Cake\n150 g Plain flour Cake\n2 tsp Baking powder Cake\n1 tsp Vanilla Extract
Cake\n3 tbsp Dark Jamaican rum Cake\n1 Lemon Cake\n2 Large eggs Cake\n75
ml Semi-skimmed milk Cake\n430 g Tinned pineapple rings Cake\n50 g
Unsalted butter Cake
+Instructions=Preheat the oven to [temperature:175C] (gas mark 4).\n\nGrease a round 20 cm cake tin.\n\nLine
the bottom of the tin with as many whole pineapple rings as will fit. Cut the remaining rings in half and use
them to line the sides of the tin.\n\nCrack the eggs into a bowl and add the caster sugar. Whisk until pale
and light (an electric whisk is good for this, but not essential).\n\nIn a different bowl, combine the flour
and baking powder, and then sift into the egg and sugar mixture, mixing as you go.\n\nMelt the butter and
combine with the milk, rum and vanilla extract. Zest half the lemon and add.\n\nMix the wet mixture into the
rest of the ingredients.\n\n[timer:00:40:00,Bake]Poor the cake mixture into the cake tin and bake for around
40 minutes, until the top is light brown and an inserted skewer comes out
clean.\n\n[timer:00:05:00,Cool]Leave the cake to cool for 5 minutes, then turn out on to a rack to cool
completely.\n\nWhen it's time to eat, make the sauce
: combine the muscovado sugar and cream in a saucepan and heat until the sugar has dissolved. Add the rum
and simmer until it has thickened a little, then add the butter and let it melt into the sauce.\n\nPour the
hot sauce over the cake and serve.
+Serves=6
+Spiciness=15
+Diets=8
+DefaultImage=0
+Images=images/pineapple_upside_down.jpg;
+Created=2017-1-16 13:45:25
+Modified=2017-2-25 4:12:22
+
+[R_Pizzaburger_by_erusan]
+Name=Pizzaburger
+Author=erusan
+Description=Tomato dough with hamburger and cheese topping
+Cuisine=american
+Season=winter
+Category=entree
+PrepTime=15 to 30 minutes
+CookTime=15 to 30 minutes
+Ingredients=1 pkg Yeast \n2 cup Tomato sauce \n1 tbsp Vegetable oil \n1/2 tsp
Salt \n1 tbsp Sugar \n3 tsp Chili powder \n2 1/2 cup Flour \n1 lb
Ground beef \n1 Onion \n1 lb Cheese slices
+Instructions=Dissolve yeast in warm water. Let stand for 2 minutes.\n\nAdd 1/2 cup tomato sauce, oil, salt,
1 tsp chili powder, and sugar. Mix well.\n\nGradually stir in flour. Dough will become sticky.\nOptional: Let
rise covered in a warm place for about an hour.\n\nBrown diced onion and hamburger in frying pan.\n\nAdd
remaining 1 1/2 cups tomato sauce, salt, pepper, and 2 tsp chili powder.\n\nRemove from heat.\nSpread dough
on greased cookie sheet (will be somewhat springy and pull back as it is spread out).\n\nTop with hamburger
mixture and cover with cheese slices.\n\n[timer:00:20:00]Bake at [temperature:400F] for 20 to 30 minutes
until dough is baked.
+Serves=5
+Spiciness=0
+Diets=2
+DefaultImage=0
+Images=images/pizzaburger.jpg;
+Created=2017-1-19 21:39:10
+Modified=2017-2-25 3:44:4
+
+[R_R_kost_by_bastian]
+Name=Råkost
+Author=bastian
+Description=A sweet and sour addition to your dinner. This salad has many variations of it and is a common
winter side dish in Denmark.
+Cuisine=nordic
+Season=winter
+Category=side
+PrepTime=Less than 15 minutes
+CookTime=
+Ingredients=5 Carrot \n2 Apple \n125 g Blueberry \n
Linseeds \n Lime
+Instructions=[image:1]Grate the carrots on the fine side of the grater.\n\n[image:0]Spread the carrot
equally in a platter.\n\n[image:0]Divide and cut the apples into small bite-size
pieces.\n\n[image:0]Distribute the apples and blueberrys on top of the carrot.\n\n[image:0]Divide a lime in
two and squeeze its juices across the whole platter.\n\n[image:2]Sprinkle a bit with linseeds if you want and
it's then ready to eat. :-)
+Serves=2
+Spiciness=0
+Diets=31
+DefaultImage=0
+Images=images/rakost1.jpg;images/rakost2.jpg;images/rakost3.jpg;
+Created=2017-2-22 14:4:51
+Modified=2017-2-25 3:44:4
+
+[R_Roots_Pie_by_bastian]
+Name=Roots Pie
+Author=bastian
+Description=This vegetable pie is my own spin off a traditional recipe. It has great taste, crusty dough and
fancy colors too.
+Cuisine=nordic
+Season=winter
+Category=entree
+PrepTime=More than an hour
+CookTime=30 to 45 minutes
+Ingredients=200 g Flour Dough\n50 g Butter Dough\n1 tsp Salt
Dough\n4 tbsp Water Dough\n1 dl Yoghurt Dough\n200 g Beetroot
Contents\n200 g Kale Contents\n200 g Carrot Contents\n1 Red onion
Contents\n4 Egg Contents\n150 g Cheese Contents\n3 dl Yoghurt Contents\n
Salt Contents\n Pepper Contents\n Linseeds Contents
+Instructions=[image:12]Turn on the oven at [temperature:200C].\n\n[image:2]Pour flour on the table, add
salt. Divide the butter into small pieces and add water.\n\n[image:3]Use the butter, water and yoghurt to
work it all into a dough.\n\n[image:4]Find a pie form.\n\n[image:5]Takes pieces of the dough and start
filling the pie form, until the whole form is full.\n\n[image:6]Find a fork and punch holes in the
bottom.\n\n[timer:00:15:00,Pre-bake]Pre-bake the dough for 15 minutes in the oven.\n\n[image:7]Peel and chop
the vegetables. Beetroots color a lot, so be careful. Do them last.\n\n[image:8]Mix eggs, cheese, yoghurt,
salt and pepper in a bowl.\n\n[image:9]Add beetroot, kale and lastly carrot to the pie.\n\n[image:10]Pour the
contents of the bowl over the vegetables so all of the pie is covered.\n\n[image:11]Decorate with extra
cheese and linseeds for extra sazz.\n\n[timer:00:35:00,Bake]Bake the pie in the oven for 35
minutes.\n\n[image:1]Enjoy!
+Serves=4
+Spiciness=15
+Diets=10
+DefaultImage=0
+Images=images/rootspie1.jpg;images/rootspie2.jpg;images/rootspie3.jpg;images/rootspie4.jpg;images/rootspie5.jpg;images/rootspie6.jpg;images/rootspie7.jpg;images/rootspie8.jpg;images/rootspie9.jpg;images/rootspie10.jpg;images/rootspie11.jpg;images/rootspie12.jpg;images/rootspie13.jpg;
+Created=2017-2-13 22:51:49
+Modified=2017-2-25 4:4:0
+
+[R_Rosemary_Scalloped_Potatoes_by_erusan]
+Name=Rosemary Scalloped Potatoes
+Author=erusan
+Description=A holiday twist on a classic American comfort food dish. Easy to make and sure to please.
+Cuisine=american
+Season=thanksgiving
+Category=side
+PrepTime=15 to 30 minutes
+CookTime=More than an hour
+Ingredients=5 Potato \n1 Onion \n1 oz Cream cheese \n1 cup Half
and half \n1 cup Parmesan cheese, grated \n2 tbsp Fresh rosemary \n3 Green
onions \n1/2 tbsp Salt \n1/2 tsp Pepper \n1/2 tsp Garlic \n8 tbsp Butter
+Instructions=Substitutions and conversions:\n5 potatoes = 5 cans sliced potatoes\n1 stick butter = 8 Tbsp
butter\n4 cloves garlic = 1/2 tsp powdered garlic\n8 oz cream cheese = 1 pouch\n1 cup half and half = one
small carton\n1 cup grated parmesan = 1 small bag\n\nPreheat oven to [temperature:350F].\n\nButter a 13x9
baking dish.\n\nInto buttered baking dish:\n- Add 5 thinly sliced (use a mandoline) russet potatoes, or 5
cans rinsed pre-sliced potatoes.\n- Salt and pepper potatoes (more will be added to creamy mixture later),
stir lightly to separate slices.\n\nIn a frying pan on medium to medium-low heat:\n- Melt 1 stick of
butter.\n- Add 1 chopped onion, garlic. Saute until translucent (about 5 minutes).\n- Add 8 oz cream cheese
(quartered to help it melt faster).\n- When cream cheese is melted, add 1 cup half and half.\n- Add salt and
pepper to taste. (Don't be afraid to use more salt than you expect — it's a large dish, and potatoes need
flavoring.) Recommend 1/2 Tbsp s
alt and 1/2 tsp pepper.\n- Add finely chopped fresh rosemary and chopped green onions.\n- Add 1/2 cup grated
parmesan and melt into mixture.\n\nTo bake:\n- Pour mixture over potatoes, stirring a bit to help the sauce
cover everywhere. If using canned potatoes, be sure to separate the slices which are otherwise stuck together
and prevent the mixture from seeping in.\n- Spread remaining cheese over top to provide a nice texture and
cheese flavoring.\n- Bake for 1 to 1 1/2 hours, until liquid is bubbling and top cheese is browning.\n\nNote:
Don't be afraid to use extra parmesan cheese and cream (half and half). This recipe makes just enough sauce,
but extra creaminess never hurts, especially if you're using canned sliced potatoes. Garlic can be increased
to taste, but be careful not to let the garlic overtake the rosemary.
+Serves=8
+Spiciness=0
+Diets=11
+DefaultImage=0
+Images=images/rosemary-potatos1.jpg;images/rosemary-potatos2.jpg;
+Created=2017-1-20 3:53:19
+Modified=2017-2-25 3:44:4
+
+[R_Salmon_Fried_Rice_by_adelia]
+Name=Salmon Fried Rice
+Author=adelia
+Description=A simple dish to throw together especially when you have leftover cooked rice and leftover
baked/grilled salmon. \nWhat if you want to make Salmon Fried Rice now and don't have leftover rice and
salmon? Easy; cook the rice and let it cool completely (uncovered for 15 minutes immediately after rice is
just cooked, and then cover until you're ready to cook). Use frozen salmon fillets, but make sure to thaw
sufficiently.\nIn this recipe, I'll show you how to do it.
+Cuisine=Asian
+Season=
+Category=entree
+PrepTime=30 to 45 minutes
+CookTime=Less than 15 minutes
+Ingredients=6 oz Salmon \n1 Salt \n1 Olive oil \n600 g Rice,
cooked \n3 Garlic \n2 tsp Chili powder \n2 stalks Spring onion \n1
Sesame oil
+Instructions=[image:0]Preheat the oven to [temperature:200C] and line a baking dish with aluminium foil.
Rinse the salmon and pat dry. Drizzle a bit of olive oil and sprinkle salt on both sides of salmon. Bake in
the oven for 15-20 minutes, until the flesh is cooked through. Alternatively, you can grill or pan-fry the
salmon.\n\n[image:1]Allow the salmon to cool, flake the flesh and set aside.\n\n[image:2]Peel and crush the
garlic. Finely chop the spring onions.\n\n[image:3]Heat the sesame oil in a wok, or skillet, and when hot,
add the spring onions and garlic. Toss for about 1 minute.\n\n[image:4]Add the chili powder and toss for
about 1 minute.\n\n[image:5]Add a couple tablespoons of water to loosen up the mixture, then stir to
mix.\n\n[image:6]Add the rice and break the chunk of rice so the rice fry out and mix well
together.\n\n[image:7]Add the fish and toss the rice again.\n\nAdd the fish sauce to taste. Fish sauce has a
strong smell; if you don't fancy it, you can sub
stitute it with soy sauce. Mix well to incorporate all the flavours.\n\n[image:8]Serve immediately with
sunny-side up eggs, and garnish with spring onions.
+Serves=3
+Spiciness=0
+Diets=0
+DefaultImage=8
+Images=images/salmonrice1.jpg;images/salmonrice2.jpg;images/salmonrice3.jpg;images/salmonrice4.jpg;images/salmonrice5.jpg;images/salmonrice6.jpg;images/salmonrice7.jpg;images/salmonrice8.jpg;images/salmonrice9.jpg;
+Created=2017-2-23 20:54:53
+Modified=2017-2-25 3:44:4
+
+
+[R_Sambal_Ikan_Bilis__Hot_Sauce_with_Dried_Anchovies__by_adelia]
+Name=Sambal Ikan Bilis (Hot Sauce with Dried Anchovies)
+Author=adelia
+Description=The sambal (hot sauce) is an essential component of nasi lemak. For this sambal, dried anchovies
(ikan bilis) are used. These little salted fish can be found in Asian specialty supermarkets.
+Cuisine=Malaysian
+Season=
+Category=breakfast
+PrepTime=15 to 30 minutes
+CookTime=More than an hour
+Ingredients=60 g Dried chillies \n60 g Dried anchovies \n8 Shallots \n4
Garlic \n1.5 cm Ginger \n2 cup Water \n¼ cup Coconut milk \n1
Large onion \n¾ tbsp Tamarind paste \n3 tbsp Brown sugar \n2 tsp Salt
\n1 Coconut oil
+Instructions=[image:0]Prep the dried chillies; remove the stalks, cut in 1-inch pieces and remove the seeds.
Rinse, then soak in hot water to soften.\n\n[image:1]Prep the dried anchovies; rinse, and soak in hot water
to soften. Then drain and pat dry.\n\nPeel the shallots, ginger and garlic. Put them in a blender together
with the prepped dried chillies. Add 1 cup of water. Blend to a puree.\n\n[image:2]Heat 1/4 cup of coconut
oil in a pan and stir-fry the chilli-spice puree until the oil separates, about 20
minutes.\n\n[image:3]Pan-fry the dried anchovies in a separate small pan/skillet - using enough oil to cover
bottom of pan - until light golden brown. Set aside.\n\nTake the large onion, quarter it and slice across.
Add these onions and the fried anchovies into the chilli-spice mixture and cook until the onion is
transparent.\n\nAdd the coconut milk, tamarind paste and remaining 1 cup water, and bring to a boil on medium
heat.\n\n[image:4]Turn the heat down to low. Seaso
n with sugar and salt. The sambal must have a hint of sweetness.\n\n[image:5]Let the sambal simmer uncovered
until oil appears on the surface. Stir every 15 minutes. This will take about an hour. The sambal will turn
into a deep red shade.\n\n[image:6]Serve with nasi lemak (coconut rice).
+Notes=
+Serves=4
+Diets=0
+DefaultImage=5
+Images=images/sambalikan1.jpg;images/sambalikan2.jpg;images/sambalikan3.jpg;images/sambalikan4.jpg;images/sambalikan5.jpg;images/sambalikan6.jpg;images/sambalikan7.jpg;
+Created=2017-2-25 22:10:40
+Modified=2017-3-9 5:41:29
+
+[R_Savoury_cakes_by_afranke]
+Name=Savoury cakes
+Author=afranke
+Description=These savory cakes can be served as appetizers or as main course. There are several variations
that you can bake with the same base depending on your mood and tastes. Quite common at French parties.
+Cuisine=french
+Season=
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=30 to 45 minutes
+Ingredients=100 g Lardons Cake aux lardons\n50 g Green olive Cake aux lardons\n150
g grated French emmental Cake aux lardons\n1 tsp Thyme Cake aux lardons\n200 g
Flour Batter\n1 sachet levure Batter\n4 Egg Batter\n125 g
Butter Batter\n150 g Tuna fish Cake au thon et à la tomate\n2 Tomato Cake au thon
et à la tomate\n150 g Goat cheese Cake chèvre-épinards\n300 g Spinach Cake
chèvre-épinards\n100 g Chorizo Cake noix-chorizo\n80 g Nut Cake noix-chorizo\n150 g
grated French emmental Cake noix-chorizo\n100 g Ham Cake jambon-champignons\n100 g
Button mushroom Cake jambon-champignons\n150 g grated French emmental Cake jambon-champignons
+Instructions=Prepare the batter: melt butter in a large bowl, then mix with the eggs, flour and yeast in a
bowl.\n\nAdd the ingredients matching the variation you chose, preferably sliced or diced to turn them into
small bits, and mix again. Try coming up with your own variations!\n\nPour the batter in a loaf
tin.\n\n[timer:00:40:00,Bake]Put in the oven at [temperature:180C] for 40 minutes.\n\n[image:1]Serve cold,
cut in slices or cubes that people will get with a toothpick.
+Serves=6
+Spiciness=15
+Diets=0
+DefaultImage=0
+Images=images/cake_aux_lardons.jpg;images/cake_aux_lardons2.jpg;
+Created=2017-1-15 16:12:39
+Modified=2017-2-25 4:10:53
+
+[R_Spanish_Omelet_by_adria]
+Name=Spanish Omelet
+Author=adria
+Description=Traditional Spanish Omelet, also known as "Tortilla de Patata"
+Cuisine=mediterranean
+Season=
+Category=entree
+PrepTime=45 minutes to an hour
+CookTime=30 to 45 minutes
+Ingredients=6 Egg \n500 g Potato \n200 ml Oil \n100 g Onion \n1
tbsp Salt
+Instructions=[image:0]Put a bit of oil in a pan and cover the surface with sliced
onions.\n\n[image:3]Meanwhile, peel the potatoes and cut them in small pieces.\n\n[image:2]Once the onions
start to take colour, put the potatoes into the pan and add some salt.\n\n[image:1]Cover the pan and stir the
contents from time to time, until potatoes are well cooked.\n\n[image:7]Put the eggs in a big bowl and add
some salt\n\n[image:6]Whip the eggs.\n\n[image:5]Put the contents of the pan in the bowl and mix it
well.\n\n[image:4]Add some oil to the pan and put the whole mix back into the pan.\n\n[image:8]Once the lower
side is cooked, with the help of a plate, turn the omelet.\nRepeat the process until it is well cooked.
+Serves=6
+Spiciness=0
+Diets=19
+DefaultImage=8
+Images=images/spanish_omelet1.jpg;images/spanish_omelet2.jpg;images/spanish_omelet3.jpg;images/spanish_omelet4.jpg;images/spanish_omelet5.jpg;images/spanish_omelet6.jpg;images/spanish_omelet7.jpg;images/spanish_omelet8.jpg;images/spanish_omelet9.jpg;
+Created=2017-1-31 17:18:10
+Modified=2017-2-25 3:44:4
+
+[R_Tagliatelle_alla_Romana_by_aday]
+Name=Tagliatelle alla Romana
+Author=aday
+Description=Pasta is one of my favourite things in the world, and this is one of my favourity pasta dishes.
It's gutsy Italian food at its best.\n\nIt's important to have good quality chicken livers for this recipe -
get free range organic if possible. You can use dried pasta if you're unable to get fresh.
+Cuisine=italian
+Season=
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=25 g Unsalted butter \n2 tbsp Olive oil, extra-virgin \n1 Small red
onion \n200 g Chicken livers \n400 g Canned chopped tomatoes \n250 g Fresh
tagliatelle \n1 Salt and pepper
+Instructions=Rinse the chicken livers and cut out any out any bits of sinew. Dry and season with salt and
pepper.\n\nFinely chop the red onion.\n\nMelt half the butter in a frying pan, then add the olive oil and
cook the onion until soft, without letting it brown.\n\nAdd the livers to the pan and fry until lightly
browned. Then add the tomatoes and cook on a low heat for 20 minutes, stirring occasionally.\n\nPut a deep
pan of water on to boil and add a good pinch of salt to the water.\n\nRemove the livers from the pan and chop
finely. Then add back to the sauce and continue to cook. Check for seasoning and add more salt and pepper if
necessary.\n\nCook the pasta for 3 minutes if fresh (or put on earlier and follow packet instructions if
using dry pasta).\n\nDrain the pasta, retaining a cup of the pasta water. Add the pasta to the sauce along
with the remaining butter. Mix and cook on a low heat for several minutes, to allow the pasta to absorb the
sauce.\n\nIf the sauce need
s loosening, add a bit of the pasta cooking water.\n\nServe with plenty of black pepper.
+Serves=3
+Spiciness=0
+Diets=18
+DefaultImage=0
+Images=images/tagliatelle1.jpg;images/tagliatelle2.jpg;images/tagliatelle3.jpg;images/tagliatelle4.jpg;
+Created=2017-2-9 22:47:6
+Modified=2017-2-25 3:44:4
+
+[R_Tofu__Egg__Scramble_by_halfline]
+Name=Tofu ‘Egg’ Scramble
+Author=halfline
+Description=This vegan breakfast staple is perfect on a lazy saturday morning.
+Cuisine=american
+Season=
+Category=breakfast
+PrepTime=Less than 15 minutes
+CookTime=Less than 15 minutes
+Ingredients=1 pkg mori-nu organic silken tofu (firm) \n1 medium Onion \n1 pkg
mixed frozen bell peppers \n1 tbsp Soy sauce (tamari) \n2 tbsp Nutritional yeast
\n1 tsp Garlic powder \n1 tsp Onion powder \n1 tsp Dry or fresh cilantro
\n½ tsp Turmeric ground \n½ tbsp Earth Balance vegan buttery stick
+Instructions=[image:0]Chop the onion. Open up the tofu package and slice it up, then crumble with your
hands.\n\n[timer:00:03:00,Sautee]Sautee the onion, tofu, and peppers for 3-5 minutes using the vegan
butter.\n\n[timer:00:05:00,Cook]Turn heat down to medium and add the rest of the ingredients – cook for 5-7
minutes more.
+Serves=4
+Spiciness=15
+Diets=4
+DefaultImage=0
+Images=images/tofuscramble.jpg;
+Created=2016-12-6 15:6:8
+Modified=2017-2-25 4:6:48
+
+[R_Traditional_South_Indian_Tomato_Chicken_Curry_Fast_Version_by_erusan]
+Name=Traditional South Indian Tomato Chicken Curry, Fast Version
+Author=erusan
+Description=A quick and easy version of a traditional South Indian chicken curry dish, learned from a Mallu
immigrant and cook.
+Cuisine=indian
+Season=
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=1 tbsp Mustard seeds \n1 tbsp Garlic powder \n2 tsp Tumeric ground \n1/2
tbsp Coriander \n1/2 tsp Cumin \n1/2 tsp Ginger ground \n1/4 tsp Cinnamon
\n1 tsp Salt \n1 tsp Pepper \n3 tbsp Olive oil, extra-virgin \n5
Chicken breasts, large \n1 Onion, large \n2 Tomatoes, medium \n2 cup
Rice
+Instructions=Preparation:\nCube 5 large chicken breasts (about 4 cups) into 1-1.5 inch cubes\nThinly slice 1
large onion, chopping the final quarter of the onion\nChop 2 medium tomatoes into large
chunks\n\nCooking:\nIn a large pot, heat 1 tbsp olive oil at medium/medium-high heat. Once oil is hot, add
mustard seeds and fry until they pop (cover the pot to prevent splashing). Too much heat will burn the
seeds.\n\nOnce seeds have popped, turn down the heat to medium and add thinly sliced onion. Cover to retain
moisture. Cook until translucent, stirring frequently. Add small amounts of water as necessary.\n\nWhile
onions are cooking, blend remaining chopped onion and tomatoes to create a puree. Add water if
necessary.\n\nOnce onions are translucent, increase heat to medium-high and immediately add all spices. Toast
for 30 seconds until aromatic.\n\nAdd the rest of the olive oil (2 more tbsp) and tomato and onion puree from
blender. Cook until raw smell of onions and tomatoes i
s going — up to 5 minutes.\n\nTurn down heat to medium. Add chopped chicken breast, cover, and allow to
slowly cook. Add small amounts of water as necessary to achieve desired sauce consistency. (Chicken will
release its own fat and water into the sauce, so wait a few minutes before adding extra.)\n\nCan be served
immediately or left to marinate in curry sauce, then reheated. Serve with rice or chapati/heated flour
tortilla.\n\nTo make a more full-flavored curry, try adding garam masala (ground cardamom, cloves, fennel
seeds, and nutmeg), along with fresh curry leaves.
+Serves=5
+Spiciness=0
+Diets=19
+DefaultImage=0
+Images=images/chickencurry.jpg;
+Created=2017-1-20 2:6:45
+Modified=2017-2-25 3:44:4
+
+[R_White_fish_for_people_who_dont_like_fish__by_fyksen]
+Name=White fish for people who dont like fish.
+Author=fyksen
+Description=It is a fantastic dish for those of us that dont love fish, but know we have to eat it to stay
healthy.\n\nThe key to get this dish good is to have high temperature on the stove when first frying the
fish. Then turn it down after the initial fry.
+Cuisine=mediterranean
+Season=winter
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=45 minutes to an hour
+Ingredients=400 g white fish \n5 g thyme \n5 g rosemary \n5
g Oil \n15 g Butter \n5 g Garlic
+Instructions=Set the stove to high (8/10), then put a good amount of oil in it. Any type of oil will
do.\n\nRemove bone and skin from the fish (if any), and add salt and pepper. Give the stove some minutes to
get really hot. Then put the fish in. 2-3 min on each side.\n\nTurn the temperature down to low (3/10). Add
two spoons of butter, some thyme, rosemary and garlic. When the butter have melted, use a spoon to poor the
melted butter and spice mix over the fish fillet.\n\nAfter about 5 minutes your fish will be done. You can
serve it with potatoes, rice, or noodles. Everything works.
+Serves=2
+Spiciness=0
+Diets=11
+DefaultImage=0
+Images=images/whitefish1.jpg;images/whitefish2.jpg;images/whitefish3.jpg;images/whitefish4.jpg;
+Created=2017-1-23 20:27:0
+Modified=2017-2-25 3:44:4
+
+[R_Wholesome_Crackers_by_bastian]
+Name=Wholesome Crackers
+Author=bastian
+Description=Crackers are a fulfilling alternative snack and keeps your stomach going. Crackers consist of
seeds, oat and flour. The recipe described here is very flexible. You can use whichever seeds, nuts and flour
types you may have. I've personally tried almonds, sesame seeds, chia seeds, rye grains, millet and
buckwheat.
+Cuisine=nordic
+Season=winter
+Category=snacks
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=3 1/2 dl Flour \n1 dl Oatmeal \n1 dl Linseeds \n1 dl
Sunflower seeds \n1 dl Pumpkin seeds \n1 tsp Baking powder \n2 tsp Salt \n1
1/2 dl Water \n1/2 dl Oil
+Instructions=Turn on the oven at [temperature:200C]. Mix all dry ingredients (seeds, flour, oatmeal, baking
powder and salt) together. Mix oil. Then add water gradually while mixing until the dough is firm and pasty.
If you add too much water, the dough will end up sticking too much to the baking paper.\n\nCut a sheet of
baking paper at the size of a baking tray and place the dough on it. Cut another sheet of baking paper and
put on top. Use a rolling pin on top of the second baking sheet to flatten the dough. Make the dough as thing
as possible. Afterwards, take off the second sheet. Bring forth a knife and cut creases from horizontally and
vertically to form squares (see example on the picture). Optionally decorate with extra seeds on top before
inserting into the preheated oven.\nWait for the crackers to become crisp, this takes around 17 minutes. You
can check if they are done by touching the crackers or by pulling up a bit in the baking sheet and see if the
crackers in
the middle still bends. The crackers take on a yellow golden color when they are done.\n\nTake out the
crackers and leave them on the kitchen table to cool down for a few minutes.
+Serves=4
+Spiciness=0
+Diets=30
+DefaultImage=0
+Images=images/wholesale-crackers.jpg;
+Created=2016-12-12 20:48:27
+Modified=2017-2-25 3:44:4
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