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Dan
2024-09-18 00:19:46 -04:00
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index.html
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<h1>Odin Recipes</h1>
<ul>
<li><a href="./odin-recipes/italian-sausage-peppers-and-onions.html">Italian Sausage Peppers and Sausage</a></li>
<li><a href="./odin-recipes/congee.html">Congee</a></li>
<li><a href="./odin-recipes/mulled-wine.html">Mulled Wine</a></li>
</ul>
</body>
</html>

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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Congee</title>
</head>
<body>
<h1>Congee</h1>
<img src="https://www.thespruceeats.com/thmb/JtOA_LnrhrW_TfS3MYCqlPqhUFA=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/basic-congee-recipes-4065244-hero-01-5cf81547c34d4520be10bb57c6cda902.jpg">
<br>
Congee (粥 or 稀飯) is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe.
Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.
<br>
<h2>Ingredients</h2>
<ul>
<li>3/4 cup long-grain rice</li>
<li>8 cups water, or chicken, vegetable, or beef stock</li>
<li>Method 1: 1 teaspoon salt</li>
<li>Method 2: 1 teaspoon sunflower oil, or peanut, vegetable, or olive oil</li>
<li>Minced ginger, optional</li>
<li>Minced garlic, optional</li>
<li>Lotus root, optional</li>
<li>Gingko nuts, optional</li>
<li>Shredded chicken, optional</li>
<li>Shredded pork, optional</li>
<li>Shredded bok choy, optional</li>
<li>Soft-boiled egg, optional</li>
<li>Chopped peanuts, optional</li>
</ul>
<br>
<h2>Steps</h2>
<h3>Method 1</h3>
<ol>
<li>Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.</li>
<li>In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.</li>
<li>When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice).</li>
<li>Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.</li>
<li>Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.</li>
</ol>
<h3>Method 2</h3>
<ol>
<li>Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.</li>
<li>Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.</li>
<li>In a large pot or Dutch oven, boil the water and add the rice.</li>
<li>Turn the heat down to medium and keep stirring the rice for five minutes.</li>
<li>Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.</li>
</ol>
<h3>Method 3</h3>
<ol>
<li>Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water</li>
<li>Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.</li>
<li>Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.</li>
<li>Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.</li>
<li>Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.</li>
</ol>
</body>
</html>

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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Mulled Wine</title>
</head>
<body>
<h1>Mulled Wine</h1>
<img src="https://hips.hearstapps.com/hmg-prod/images/singleimagetext-mulled-wine-1628027037.jpg?crop=1.00xw:0.631xh;0,0.156xh&resize=980:*" width="350">
<br>
A classic holiday drink, mulled wine is the warming, boozy beverage we love to cozy up to as soon as the weather starts to grow cold. Our classic recipe uses red wine,
traditional warming spices, and brandy to create the perfect holiday drink to serve a crowd (or just yourself, no judgment here!). With very little effort and less than 30 minutes,
you'll have the coziest winter drink on your hands—here's how to perfect it:
<br>
<h3>What is mulled wine?</h3>
Mulled wine is created by simmering red wine with a variety of warming spices, orange slices, brandy, and honey for around 10 minutes, until warm and combined. This long-standing drink originally dates back to ancient Roman times, where they would heat their wine with spices to keep them warm in the winter cold. Heated and spiced wine has now evolved throughout time to include different medleys of flavoring, including ginger, pepper, cardamom, and even herbs.
<br>
<h3>The best wine for mulled wine:</h3>
Personally, we like using dry varieties of red wine like Merlot, Malbec, or Cabernet Sauvignon. These will prevent your mulled wine from being too sweet, and will balance well with all of our added spices. No need to splurge on an expensive bottle here—choose one of your favorites that you enjoy drinking, or check out our article on all of the major types of red wines to learn more.
<br>
<h3>The ingredients for mulled wine:</h3>
Once you’ve got your red wine ready to go, it’s time to spice things up. Here’s everything you need:
<ul>
<li>
The spices. We use cloves, cinnamon sticks, and star anise to flavor our mulled wine. For us, the amount of spices used was perfect, but feel free to taste and adjust.
Up the spices if you prefer, or even add in some nutmeg or allspice.
</li>
<li>The honey. A little bit of honey is what adds some sweetness and balance to our mulled wine, but you can also use brown sugar or maple syrup instead.</li>
<li>The fruit. We use an orange in two ways in this recipe: sliced into rounds and simmered with our ingredients, and used as a garnish at the end of cooking.</li>
<li>
The brandy. While brandy is classic in mulled wine, it’s not entirely necessary. If you don't like brandy, or don't want to buy a bottle, skip it—all the other components
will be lending plenty of boozy, spiced flavor to every sip.
</li>
</ul>
<br>
<h3>Storage:</h3>
This drink is best enjoyed the day of, but if you have any leftover mulled wine, let it cool completely before storing for a day in an airtight container in the refrigerator. Reheat on the stovetop when ready to enjoy.
<br>
<h2>Ingredients</h2>
<ul>
<li>1 (750-ml.) bottle red wine</li>
<li>1 orange, sliced into rounds, plus more for garnish</li>
<li>6 whole cloves</li>
<li>3 cinnamon sticks, plus more for garnish</li>
<li>3 star anise</li>
<li>1/4 c. honey</li>
<li>1/2 c. brandy</li>
</ul>
<br>
<h2>Steps</h2>
<ol>
<li>In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.</li>
<li>Serve warm and garnish with more citrus slices and cinnamon sticks.</li>
</ol>
</body>
</html>

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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Title</title>
</head>
<body>
<h1>Recipe Name/h1>
<img src="url">
<br>
Description
<br>
<h2>Ingredients</h2>
<ul>
<li></li>
</ul>
<br>
<h2>Steps</h2>
<ol>
<li></li>>
</ol>
</body>
</html>