[recipes] Some more recipe contributions

[Matthias Clasen <matthiasc src gnome org>]

commit 0f4fff402ab26037c299665e2f823e6a037c4f43
Author: Matthias Clasen <mclasen redhat com>
Date:   Mon Oct 9 11:57:37 2017 -0400

    Some more recipe contributions
    
    Boef Bourguignon
    Grilled Salad

 data/recipes.db   |   49 +++++++++++++++++++++++++++++++++++--------------
 data/recipes.db.h |   43 +++++++++++++++++++++++++++++++++++++++----
 2 files changed, 74 insertions(+), 18 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index db6d7f1..e9b4fa3 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,26 +1,47 @@
 [Metadata]
 Version=1
 
-[R_Chicken_gravy_by_primulas]
-Name=Chicken gravy
+[R_Boeuf_Bourguignon_by_primulas]
+Name=Boeuf Bourguignon
 Author=primulas
-Description=This is a recipe I found in a book about Swabian cuisine. I just translated it.
+Description=A slightly modified version of a classic. Perfect to serve with potatoes in midwinter. 
 Cuisine=European
-Season=fall
-Category=other
+Season=christmas
+Category=entree
+PrepTime=30 to 45 minutes
+CookTime=45 minutes to an hour
+Ingredients=150        g       Bacon   Ingredients\n2  kg      Beef    Ingredients\n500        g       Onion 
  Ingredients\n120        g       Tomato paste    Ingredients\n250        ml      Red wine        
Ingredients\n400        ml      Broth   Ingredients\n6          Carrots Ingredients\n300        g       
Champignons     Ingredients\n2          Bay leaf        Ingredients\n1          Parsley Ingredients\n1        
  Thyme   Ingredients\n1          Rosemary        Ingredients\n1          Salt and pepper Ingredients\n1      
    Garlic  Ingredients
+Instructions=\n\n1. Warm a stockpot or dutch oven over medium heat; add the bacon and saute until crispy and 
its fat has rendered, about 10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set 
aside; increase heat to medium-high. Toss the beef in 2 tbsp of the flour plus the salt and pepper until 
well-coated; retain any excess flour. Add the beef pieces to the stockpot and brown until darkened and 
crispy, about 4 minutes per side, in batches if needed to prevent overcrowding.\n\n2. Set the beef aside once 
browned, then reduce heat to medium; add the onion to the stockpot and saute until softened, about 6 minutes. 
Add some butter, 1 tbsp at a time, if you run out of fat in the pot. Add the garlic and tomato paste, then 
sauté until aromatic, about 30 seconds. Add the remaining 2 tbsp of flour plus any retained flour from 
dusting the beef; stir and toast until it emits a nutty smell, about 2 minutes.\n\n3. Add the wine, thyme, 
rosemary, and bay leaves;
  stir to combine. Bring to a simmer and allow to thicken, then add the beef and any accumulated juices plus 
the beef bones. Add enough beef broth to nearly cover the beef. Cover, reduce heat to low, and simmer until 
nearly tender, about 2 hours.\n\n4. Uncover and increase heat to medium-low. Fish out the bones with tongs 
and discard or rinse and use to make a batch of beef broth. Add the carrots and simmer, uncovered, for 10 
minutes, then add the pearl onions and simmer for 5 minutes. Finally, add the mushrooms and simmer until the 
meat and vegetables are softened, about 10 more minutes.\n\n5. At this point the sauce should be very thick; 
if so, stir in the bacon, add salt and pepper to taste, then serve garnished with chopped parsley. If the 
sauce is thin, remove the meat and vegetables with a slotted spoon and set aside, then reduce the sauce over 
medium-high heat until very thick. When ready to serve, return the meat, vegetables, and bacon to the pot to 
warm, and salt and
  pepper to taste, then serve garnished with chopped parsley.\n\n** Serve with mashed or baked potatoes.\n\n
+Notes=**Beef can be short ribs or boneless, as you like it.\n**If not Broth, plain Water is fine.\n**Onions 
can be the tiny ones, "pearl onions", or just normal ones. As long as they aren't too strong, is okay.\n**If 
no Champignons are available, choose a soft flavoured mushroom of some kind. In any case, they must be fresh 
not canned.\n
+Serves=1
+Yield=1 servings
+Spiciness=15
+Diets=2
+DefaultImage=0
+Images=beef-bourguignon2.jpg;
+Created=2017-10-9 12:00:00
+Modified=2017-10-9 12:00:00
+
+[R_Grilled_salad_by_primulas]
+Name=Grilled salad
+Author=primulas
+Description=A strengthen salad.
+Cuisine=mediterranean
+Season=summer
+Category=salad
 PrepTime=Less than 15 minutes
 CookTime=Less than 15 minutes
-Ingredients=1          Salt and pepper Ingredients\n1          Paprika Ingredients\n1          Honey   
Ingredients\n1          Rosemary        Ingredients\n1          Lemon juice     Ingredients\n1          Corn 
starch     Ingredients
-Instructions=Mix everything. Cook it. Use it or store it.\n
-Notes=It works well to use it in the spot or to store it for later.
-Serves=10
-Yield=10 servings
+Ingredients=\t800 g    Tomato  Romaine Salad\n 500 g   Chicken breasts, large  Romaine Salad\n 1       
Lettuce Romaine Salad\n 1       Olive oil, extra-virgin Romaine Salad\n 1       Salt and pepper Romaine 
Salad\n 200 g   Cheese  Romaine Salad\n 300 g   Mayonnaise      Caesar dressing\n       50 g    Anchovies     
  Caesar dressing\n       50 g    Parmesan cheese, grated Caesar dressing\n       1       Garlic cloves   
Caesar dressing\n       1       Mustard Caesar dressing
+Instructions=\n\n1. Preheat your oven to 200°C. Toss the tomatoes with some olive oil, salt, and pepper on a 
baking surface. Roast them a bit, very carefully.\n\n2. To make the short version Caesar dressing, chop the 
garlic and anchovy into a paste, then add to a mixing bowl. Whisk in the remaining ingredients, add salt and 
pepper to taste, and add a bit more lemon juice if the dressing gets too thick.\n\n3. Prepare the chicken for 
grilling. Place the chicken flat on a cutting board, then slice each breast in half lengthwise to make 2 thin 
butterflied cutlets, 8 total. Grill them with some olive oil, salt and pepper; then set aside.\n\n4. Slice 
the lettuce in big halves, then brush with more olive oil and sprinkle with a bit of salt. Grill 
cut-side-down until for 1 minute or so.\n\n5. Slice the chicken into bite-sized pieces, then put everything 
together: place the lettuce cut-side-up, then scatter with chicken and roasted tomatoes; drizzle with the 
dressing and scatter wit
 h some shredded parmesan cheese.\n\n\n** The tomatoes, dressing, and chicken can all be made up to a day in 
advance.
+Notes=
+Serves=4
+Yield=4 servings
 Spiciness=40
-Diets=12
+Diets=3
 DefaultImage=0
-Images=Making_the_gravy_sauce_(5300009066).jpg;
-Created=2017-9-30 15:00:00
-Modified=2017-9-30 15:00:00
+Images=img_1316.jpg;
+Created=2017-10-9 12:00:00
+Modified=2017-10-9 12:00:00
 
 [R_Any_meat_marinade_by_primulas]
 Name=Any meat marinade
diff --git a/data/recipes.db.h b/data/recipes.db.h
index 97dfc7c..493e6ec 100644
--- a/data/recipes.db.h
+++ b/data/recipes.db.h
@@ -1,15 +1,50 @@
 #if 0
 
-N_("Chicken gravy")
-N_("This is a recipe I found in a book about Swabian cuisine. I just translated it.")
-N_("Mix everything. Cook it. Use it or store it.")
-N_("It works well to use it in the spot or to store it for later.")
+N_("Boeuf Bourguignon")
+N_("A slightly modified version of a classic. Perfect to serve with potatoes in midwinter. ")
+N_("1. Warm a stockpot or dutch oven over medium heat; add the bacon and saute until crispy and its fat has 
rendered, about 10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside; 
increase heat to medium-high. Toss the beef in 2 tbsp of the flour plus the salt and pepper until 
well-coated; retain any excess flour. Add the beef pieces to the stockpot and brown until darkened and 
crispy, about 4 minutes per side, in batches if needed to prevent overcrowding.")
+N_("2. Set the beef aside once browned, then reduce heat to medium; add the onion to the stockpot and saute 
until softened, about 6 minutes. Add some butter, 1 tbsp at a time, if you run out of fat in the pot. Add the 
garlic and tomato paste, then sauté until aromatic, about 30 seconds. Add the remaining 2 tbsp of flour plus 
any retained flour from dusting the beef; stir and toast until it emits a nutty smell, about 2 minutes.")
+N_("3. Add the wine, thyme, rosemary, and bay leaves; stir to combine. Bring to a simmer and allow to 
thicken, then add the beef and any accumulated juices plus the beef bones. Add enough beef broth to nearly 
cover the beef. Cover, reduce heat to low, and simmer until nearly tender, about 2 hours.")
+N_("4. Uncover and increase heat to medium-low. Fish out the bones with tongs and discard or rinse and use 
to make a batch of beef broth. Add the carrots and simmer, uncovered, for 10 minutes, then add the pearl 
onions and simmer for 5 minutes. Finally, add the mushrooms and simmer until the meat and vegetables are 
softened, about 10 more minutes.")
+N_("5. At this point the sauce should be very thick; if so, stir in the bacon, add salt and pepper to taste, 
then serve garnished with chopped parsley. If the sauce is thin, remove the meat and vegetables with a 
slotted spoon and set aside, then reduce the sauce over medium-high heat until very thick. When ready to 
serve, return the meat, vegetables, and bacon to the pot to warm, and salt and pepper to taste, then serve 
garnished with chopped parsley.")
+N_("** Serve with mashed or baked potatoes.")
+N_("**Beef can be short ribs or boneless, as you like it.")
+N_("**If not Broth, plain Water is fine.")
+N_("**Onions can be the tiny ones, \"pearl onions\", or just normal ones. As long as they aren't too strong, 
is okay.")
+N_("**If no Champignons are available, choose a soft flavoured mushroom of some kind. In any case, they must 
be fresh not canned.")
 N_("Ingredients")
 N_("Ingredients")
 N_("Ingredients")
 N_("Ingredients")
 N_("Ingredients")
 N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Grilled salad")
+N_("A strengthen salad.")
+N_("1. Preheat your oven to 200°C. Toss the tomatoes with some olive oil, salt, and pepper on a baking 
surface. Roast them a bit, very carefully.")
+N_("2. To make the short version Caesar dressing, chop the garlic and anchovy into a paste, then add to a 
mixing bowl. Whisk in the remaining ingredients, add salt and pepper to taste, and add a bit more lemon juice 
if the dressing gets too thick.")
+N_("3. Prepare the chicken for grilling. Place the chicken flat on a cutting board, then slice each breast 
in half lengthwise to make 2 thin butterflied cutlets, 8 total. Grill them with some olive oil, salt and 
pepper; then set aside.")
+N_("4. Slice the lettuce in big halves, then brush with more olive oil and sprinkle with a bit of salt. 
Grill cut-side-down until for 1 minute or so.")
+N_("5. Slice the chicken into bite-sized pieces, then put everything together: place the lettuce 
cut-side-up, then scatter with chicken and roasted tomatoes; drizzle with the dressing and scatter with some 
shredded parmesan cheese.")
+N_("** The tomatoes, dressing, and chicken can all be made up to a day in advance.")
+N_("Romaine Salad")
+N_("Romaine Salad")
+N_("Romaine Salad")
+N_("Romaine Salad")
+N_("Romaine Salad")
+N_("Romaine Salad")
+N_("Caesar dressing")
+N_("Caesar dressing")
+N_("Caesar dressing")
+N_("Caesar dressing")
+N_("Caesar dressing")
 N_("Any meat marinade")
 N_("This is a very simple marinade that suits any kind of meat.")
 N_("The best result is making a lot and storing it in pots in a cool place.")