[recipes/list-new: 7/14] Sort the databases alphabetically
- From: Matthias Clasen <matthiasc src gnome org>
- To: commits-list gnome org
- Cc:
- Subject: [recipes/list-new: 7/14] Sort the databases alphabetically
- Date: Sat, 25 Feb 2017 05:00:12 +0000 (UTC)
commit 39302ec163af4a2fa8f11ff0bbd013ccf8ac7f90
Author: Matthias Clasen <mclasen redhat com>
Date: Fri Feb 24 22:45:01 2017 -0500
Sort the databases alphabetically
We now keep entries sorted alphabetically when saving, which
will make the changes meaningful when I use recipes to edit
the data.
data/chefs.db | 83 ++++----
data/recipes.db | 638 ++++++++++++++++++++++++++++--------------------------
2 files changed, 372 insertions(+), 349 deletions(-)
---
diff --git a/data/chefs.db b/data/chefs.db
index c0d3c08..5053286 100644
--- a/data/chefs.db
+++ b/data/chefs.db
@@ -1,9 +1,8 @@
-
-[sylvia]
-Image=images/geisha.jpg
-Name=Sylvia
-Fullname=Sylvia
-Description=Artist, Computer Scientist, Traveller.\nI love cooking. :)
+[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
@@ -23,17 +22,23 @@ 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.
-[tigert]
-Image=images/tigert.jpg
-Name=Tuomas
-Fullname=Tuomas Kuosmanen
-Description=Aviation, making stuff, in Finland.
+[bastian]
+Image=images/Bastian.jpg
+Name=Bastian
+Fullname=Bastian Ilsø
+Description=The nordic cuisine maestro.
-[link]
-Image=images/Sonic.jpg
-Name=Link
-Fullname=Link Dupont
-Description=Just Link.
+[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
@@ -41,17 +46,11 @@ 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.
-[aday]
-Image=images/allan_day.jpg
-Name=Allan
-Fullname=Allan Day
-Description=I cook a lot, particularly Italian and Indian.
-
-[bastian]
-Image=images/Bastian.jpg
-Name=Bastian
-Fullname=Bastian Ilsø
-Description=The nordic cuisine maestro.
+[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
@@ -59,11 +58,11 @@ Name=halfline
Fullname=Ray Strode
Description=Ray is a Desktop Software Engineer at Red Hat and vegetarian who occasionally enjoys cooking.
-[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>.
+[link]
+Image=images/Sonic.jpg
+Name=Link
+Fullname=Link Dupont
+Description=Just Link.
[mclasen]
Image=images/mclasen.jpg
@@ -77,14 +76,14 @@ Name=Matthew
Fullname=Matthew Leeds
Description=Matthew is a vegan and a Computer Science student who loves FOSS.
-[elvin]
-Image=images/elvin.jpg
-Name=Elvin
-Fullname=Emel Elvin Yıldız
-Description=Elvin lives in Istanbul.
+[sylvia]
+Image=images/geisha.jpg
+Name=Sylvia
+Fullname=Sylvia
+Description=Artist, Computer Scientist, Traveller.\nI love cooking. :)
-[ebassi]
-Image=images/ebassi-hackergotchi.png
-Name=ebassi
-Fullname=Emmanuele Bassi
-Description=He cooks with GTK+
+[tigert]
+Image=images/tigert.jpg
+Name=Tuomas
+Fullname=Tuomas Kuosmanen
+Description=Aviation, making stuff, in Finland.
diff --git a/data/recipes.db b/data/recipes.db
index 8dfc3b7..efa5cb2 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,37 +1,22 @@
-[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.
-Notes=
-Serves=3
-Diets=0
-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=2017-2-24 4:48:40
-
-[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
+[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 Ukranian/Russian and a
Polish version, but both a very similar so I put them together in a general recipe.
+Cuisine=European
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
-Diets=31
-Images=images/rakost1.jpg;images/rakost2.jpg;images/rakost3.jpg;
-Created=2017-2-22 14:4:51
-Modified=2017-2-22 14:5:31
+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 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]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]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, then
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]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. Season
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=0
+Diets=2
+DefaultImage=0
+Images=images/borscht.jpg;
+Created=2017-2-16 19:20:4
+Modified=2017-2-25 3:44:4
[R_Breakfast_Oats_Jar_by_adelia]
Name=Breakfast Oats Jar
@@ -44,12 +29,109 @@ 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.
-Notes=
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=2017-2-20 4:20:19
+Modified=2017-2-25 3:44:4
+
+[R_Carbonara_by_ebassi]
+Notes=If you cannot find guanciale (cured pork cheek) you can substitute it with pancetta.
+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=[image:1]Start by boiling about 1 litre of water for each 100g of pasta.\n\n[image:1]Once the
water is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti
in.\n\n[image:1]While the pasta is cooking, take a large bowl and put the parmesan cheese in
it.\n\n[image:2]Add the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy
sauce.\n\n[image:3]Put 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[image:5]Once the pasta is ready, drain
it and add it to the eggs and cheese. Then, add the guanciale.\n\n[image:6]Season with salt and pepper to
your liking.
+Serves=2
+Spiciness=0
+Diets=0
+DefaultImage=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;
+Created=2016-12-5 23:57:31
+Modified=2017-2-25 3:44:4
+
+[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 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 3:44:4
+
+[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_Kiwi-Mandarin_Salsa_by_bastian]
Name=Kiwi-Mandarin Salsa
@@ -62,30 +144,13 @@ 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!
-Notes=
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=2017-2-19 12:13:10
-
-[R_Borscht_by_sylvia]
-Name=Borscht
-Author=sylvia
-Description=This is a traditional soup from East and Central Europe. There are an Ukranian/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 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]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]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, then
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]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. Season
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.
-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.
-Serves=8
-Diets=2
-Images=images/borscht.jpg;
-Created=2017-2-16 19:20:4
-Modified=2017-2-17 13:46:20
+Modified=2017-2-25 3:44:36
[R_Mantovana_Cake_by_adelia]
Name=Mantovana Cake
@@ -98,30 +163,108 @@ 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 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.
-Notes=
Serves=6
+Spiciness=0
Diets=0
+DefaultImage=0
Images=images/mantovana.jpg;
Created=2017-2-16 4:18:29
-Modified=2017-2-17 4:38:6
+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
+[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=pasta
+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 grams of long pasta, e.g. spaghetti \n1 whole egg \n2
egg yolks \n75 grams of parmesan cheese \n50 grams of guanciale
cubes
-Instructions=[image:1]Start by boiling about 1 litre of water for each 100g of pasta.\n\n[image:1]Once the
water is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti
in.\n\n[image:1]While the pasta is cooking, take a large bowl and put the parmesan cheese in
it.\n\n[image:2]Add the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy
sauce.\n\n[image:3]Put 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[image:5]Once the pasta is ready, drain
it and add it to the eggs and cheese. Then, add the guanciale.\n\n[image:6]Season with salt and pepper to
your liking.
-Notes=If you cannot find guanciale (cured pork cheek) you can substitute it with pancetta.
+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 flavour.
+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]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]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=0
+Diets=8
+DefaultImage=0
+Images=images/pineapple_upside_down.jpg;
+Created=2017-1-16 13:45:25
+Modified=2017-2-25 3:44:4
+
+[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
-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;
-Created=2016-12-5 23:57:31
-Modified=2017-2-14 16:55:42
+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
@@ -134,66 +277,51 @@ 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 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 the pie in the oven for 35
minutes.\n\n[image:1]Enjoy!
-Notes=
Serves=4
+Spiciness=0
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=2017-2-14 14:13:54
-
-[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 \n300 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.
-Notes=
-Serves=6
-Diets=19
-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=2017-2-12 11:12:11
+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.
-Notes=
-Serves=2
+[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
-Images=images/whitefish1.jpg;images/whitefish2.jpg;images/whitefish3.jpg;images/whitefish4.jpg;
-Created=2017-1-23 20:27:0
-Modified=2017-1-23 20:27:0
+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_Grumbeerekiechle_by_afranke]
-Name=Grumbeerekiechle
-Author=afranke
-Description=Traditional potato hash from Alsace. Usually served with lettuce, sometimes with smoked salmon.
-Cuisine=french
+[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=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.
-Notes=
-Serves=4
-Diets=24
-Images=images/grumbeerekiechle_3.JPG;images/grumbeerekiechle_1.JPG;images/grumbeerekiechle_2.JPG;
-Created=2017-1-26 15:52:35
-Modified=2017-2-10 17:30:10
+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=0
+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_Savoury_cakes_by_afranke]
Name=Savoury cakes
@@ -206,12 +334,33 @@ 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]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.
-Notes=
Serves=6
+Spiciness=0
Diets=0
+DefaultImage=0
Images=images/cake_aux_lardons.jpg;images/cake_aux_lardons2.jpg;
Created=2017-1-15 16:12:39
-Modified=2017-2-10 17:32:33
+Modified=2017-2-25 3:44:4
+
+[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 \n300 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=0
+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
@@ -229,26 +378,26 @@ 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=2017-2-9 23:40:38
+Modified=2017-2-25 3:44:4
-[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=
+[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=cake
+Category=breakfast
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!
+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
\n1/2 tsp Turmeric ground \n1/2 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 the onion, tofu, and peppers for 3-5 minutes using the vegan
butter.\n\n[timer:00:05:00]Turn heat down to medium and add the rest of the ingredients – cook for 5-7
minutes more.
Serves=4
-Spiciness=15
-Diets=30
+Spiciness=0
+Diets=4
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=2017-1-28 12:8:57
+Images=images/tofuscramble.jpg;
+Created=2016-12-6 15:6:8
+Modified=2017-2-25 3:44:4
[R_Traditional_South_Indian_Tomato_Chicken_Curry_Fast_Version_by_erusan]
Name=Traditional South Indian Tomato Chicken Curry, Fast Version
@@ -259,106 +408,34 @@ Season=
Category=entree
PrepTime=Less than 15 minutes
CookTime=15 to 30 minutes
-Ingredients=1\ttbsp\tMustard seeds\t\n1\ttbsp\tGarlic powder\t\n2\ttsp\tTumeric
ground\t\n1/2\ttbsp\tCoriander\t\n1/2\ttsp\tCumin\t\n1/2\ttsp\tGinger
ground\t\n1/4\ttsp\tCinnamon\t\n1\ttsp\tSalt\t\n1\ttsp\tPepper\t\n3\ttbsp\tOlive oil,
extra-virgin\t\n5\t\tChicken breasts, large\t\n1\t\tOnion, large\t\n2\t\tTomatoes, medium\t\n2\tcup\tRice\t
+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.
-Notes=
Serves=5
+Spiciness=0
Diets=19
+DefaultImage=0
Images=images/chickencurry.jpg;
Created=2017-1-20 2:6:45
-Modified=2017-1-20 2:10:26
-
-[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\t\tPotato\t\n1\t\tOnion\t\n1\toz\tCream cheese\t\n1\tcup\tHalf and half\t\n1\tcup\tParmesan
cheese, grated\t\n2\ttbsp\tFresh rosemary\t\n3\t\tGreen
onions\t\n1/2\ttbsp\tSalt\t\n1/2\ttsp\tPepper\t\n1/2\ttsp\tGarlic\t\n8\ttbsp\tButter\t
-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.
-Notes=
-Serves=8
-Diets=11
-Images=images/rosemary-potatos1.jpg;images/rosemary-potatos2.jpg;
-Created=2017-1-20 3:53:19
-Modified=2017-1-20 3:59:49
-
-[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\t\twhole chicken\t\n4\tstalks\tcelery\t\n6\t\tCarrot\t\n32\tfl. oz.\tchicken
stock\t\n1\t\tOnion\t\n1\tbunch\tthyme\t\n1\tbunch\tsage\t\n1\t\tParsley\t\n6\t\tEgg\t
-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.
-Notes=
-Serves=4
-Diets=16
-Images=images/chickensoup.jpg;
-Created=2017-1-2 19:50:29
-Modified=2017-1-20 4:29:3
+Modified=2017-2-25 3:44:4
-[R_Pizzaburger_by_erusan]
-Name=Pizzaburger
-Author=erusan
-Description=Tomato dough with hamburger and cheese topping
-Cuisine=american
+[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=15 to 30 minutes
-CookTime=15 to 30 minutes
-Ingredients=1\tpkg\tYeast\t\n2\tcup\tTomato sauce\t\n1\ttbsp\tVegetable
oil\t\n1/2\ttsp\tSalt\t\n1\ttbsp\tSugar\t\n3\ttsp\tChili powder\t\n2 1/2\tcup\tFlour\t\n1\tlb\tGround
beef\t\n1\t\tOnion\t\n1\tlb\tCheese slices\t
-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
-Images=images/pizzaburger.jpg
-Created=2017-1-19 21:39:10
-Modified=2017-1-19 21:39:10
-
-[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 flavour.
-Cuisine=
-Season=
-Category=cake
-PrepTime=15 to 30 minutes
-CookTime=30 to 45 minutes
-Ingredients=2\ttbsp\tUnsalted butter\tSauce\n120\tml\tDark Jamaican rum\tSauce\n100\tg\tLight muscovado
sugar\tSauce\n120\tml\tDouble cream\tSauce\n125\tg\tGolden caster sugar\tCake\n150\tg\tPlain
flour\tCake\n2\ttsp\tBaking powder\tCake\n1\ttsp\tVanilla Extract\tCake\n3\ttbsp\tDark Jamaican
rum\tCake\n1\t\tLemon\tCake\n2\t\tLarge eggs\tCake\n75\tml\tSemi-skimmed milk\tCake\n430\tg\tTinned pineapple
rings\tCake\n50\tg\tUnsalted butter\tCake
-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]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]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.
-Notes=
-Serves=6
-Diets=8
-Images=images/pineapple_upside_down.jpg;
-Created=2017-1-16 13:45:25
-Modified=2017-1-18 10:11:35
-
-[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.
-Notes=
-Serves=4
+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=2
-Images=images/pan_pizza1.png;images/pan_pizza2.png;images/pan_pizza3.png;
-Created=2016-12-19 13:42:15
-Modified=2016-12-19 13:42:15
-
+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
@@ -371,101 +448,48 @@ 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.
-Notes=
Serves=4
+Spiciness=0
Diets=30
+DefaultImage=0
Images=images/wholesale-crackers.jpg;
Created=2016-12-12 20:48:27
-Modified=2016-12-12 20:48:27
+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
\n1/2 tsp Turmeric ground \n1/2 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 the onion, tofu, and peppers for 3-5 minutes using the vegan
butter.\n\n[timer:00:05:00]Turn heat down to medium and add the rest of the ingredients – cook for 5-7
minutes more.
-Notes=
-Serves=4
-Diets=4
-Images=images/tofuscramble.jpg;
-Created=2016-12-6 15:6:8
-Modified=2016-12-6 15:34:8
-
-[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
+[TESTcoffee_and_chocolate2]
+Name=Coffee & chocolate
+Author=TESTelvin
+Description=TEST DATA
+Cuisine=turkish
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 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
-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=2017-1-2 17:6:1
-
-[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.
-Notes=
-Serves=4
-Diets=28
-Images=images/gingered_carrot_soup.jpg;
-Created=2017-1-22 20:52:9
-Modified=2017-1-30 10:49:32
-
-#
-# Below here is test data that should be discarded as we gain more contributions
-#
+Category=dessert
+PrepTime=
+CookTime=
+Ingredients=1 Amaretti
+Instructions=TEST DATA
+Serves=1
+Spiciness=0
+Diets=9
+DefaultImage=0
+Images=images/coffee.jpg;
+Created=2016-11-13 23:2:21
+Modified=2017-2-25 3:44:4
[TESTpesto]
Name=Pesto
Author=TESTmclasen
Description=TEST DATA
Cuisine=italian
+Season=
Category=entree
PrepTime=15 to 30 minutes
CookTime=30 to 45 minutes
-Ingredients=1\tbushel\tBasil\t\n2\tcloves\tGarlic\t\n200\tg\tPine nuts\t\n200\tml\tOil\t
+Ingredients=1 bushel Basil \n2 cloves Garlic \n200 g Pine nuts \n200 ml Oil
Instructions=TEST DATA
-Notes=
Serves=4
+Spiciness=0
Diets=0
+DefaultImage=0
Images=images/pesto.jpg;ingredients/Apple.png;
Created=2010-10-10 10:10:10
-Modified=2016-11-25 18:49:0
-
-[TESTcoffee_and_chocolate2]
-Name=Coffee & chocolate
-Author=TESTelvin
-Description=TEST DATA
-Cuisine=turkish
-Category=dessert
-PrepTime=
-CookTime=
-Ingredients=1\t\tAmaretti\t
-Instructions=TEST DATA
-Notes=
-Serves=1
-Diets=9
-Images=images/coffee.jpg;
-Created=2016-11-13 23:2:21
-Modified=2016-11-25 14:29:2
+Modified=2017-2-25 3:44:4
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