diff --git a/index.html b/index.html index b86f5db..f7412bc 100644 --- a/index.html +++ b/index.html @@ -3,14 +3,19 @@ + Odin Recipes -

Odin Recipes

- +
+

Odin Recipes

+
+
+ +
\ No newline at end of file diff --git a/odin-recipes/congee.html b/odin-recipes/congee.html index 14e4966..a586021 100644 --- a/odin-recipes/congee.html +++ b/odin-recipes/congee.html @@ -3,56 +3,68 @@ + Congee -

Congee

- +
+

Congee

+
+
- 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. +
+ + 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. + +
+
+ +
+

Ingredients

+ +

-

Ingredients

- -
-

Steps

-

Method 1

-
    -
  1. Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
    2. -
  2. In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.
    3. -
  3. 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).
    4. -
  4. 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.
    5. -
  5. Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
    6. -
-

Method 2

-
    -
  1. Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
    2. -
  2. 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.
    3. -
  3. In a large pot or Dutch oven, boil the water and add the rice.
    4. -
  4. Turn the heat down to medium and keep stirring the rice for five minutes.
    5. -
  5. 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.
    6. -
-

Method 3

-
    -
  1. Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water
    2. -
  2. Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
    3. -
  3. Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
    4. -
  4. Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
    5. -
  5. Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
    6. -
+
+

Steps

+

Method 1

+
    +
  1. Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
    2. +
  2. In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.
    3. +
  3. 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).
    4. +
  4. 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.
    5. +
  5. Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
    6. +
+

Method 2

+
    +
  1. Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
    2. +
  2. 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.
    3. +
  3. In a large pot or Dutch oven, boil the water and add the rice.
    4. +
  4. Turn the heat down to medium and keep stirring the rice for five minutes.
    5. +
  5. 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.
    6. +
+

Method 3

+
    +
  1. Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water
    2. +
  2. Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
    3. +
  3. Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
    4. +
  4. Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
    5. +
  5. Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
    6. +
+
\ No newline at end of file diff --git a/odin-recipes/italian-sausage-peppers-and-onions.html b/odin-recipes/italian-sausage-peppers-and-onions.html index de6be94..7302ba9 100644 --- a/odin-recipes/italian-sausage-peppers-and-onions.html +++ b/odin-recipes/italian-sausage-peppers-and-onions.html @@ -3,30 +3,39 @@ + Italian Sausage Peppers and Onions -

Italian Sausage Peppers and Onions

- +
+

Italian Sausage Peppers and Onions

+
+
- This simple and delicious one-pan sausage and peppers recipe has been used in our family for years and years now. Serve in a roll, or use as a topping for pizza or pasta. For an extra kick, try using 1/2 sweet Italian sausage and 1/2 hot sausage! +
+ This simple and delicious one-pan sausage and peppers recipe has been used in our family for years and years now. Serve in a roll, or use as a topping for pizza or pasta. For an extra kick, try using 1/2 sweet Italian sausage and 1/2 hot sausage! +
+
+
+

Ingredients

+ +

-

Ingredients

- -
-

Steps

-
    -
  1. Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice.
    2. -
  2. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes.
    3. -
  3. Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.
    4. -
+
+

Steps

+
    +
  1. Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice.
    2. +
  2. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes.
    3. +
  3. Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.
    4. +
+
\ No newline at end of file diff --git a/odin-recipes/mulled-wine.html b/odin-recipes/mulled-wine.html index 7ce8b17..08fe39f 100644 --- a/odin-recipes/mulled-wine.html +++ b/odin-recipes/mulled-wine.html @@ -3,55 +3,65 @@ + Mulled Wine -

Mulled Wine

- -
- 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: -
-

What is mulled wine?

- 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. -
-

The best wine for mulled wine:

- 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. -
-

The ingredients for mulled wine:

- Once you’ve got your red wine ready to go, it’s time to spice things up. Here’s everything you need: - +
+

Mulled Wine

+
+
+
+ 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: +
+
+
+ +

What is mulled wine?

+ 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. +

The best wine for mulled wine:

+ 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.

The ingredients for mulled wine:

+ Once you’ve got your red wine ready to go, it’s time to spice things up. Here’s everything you need: +

Storage:

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. +
+
+
+ +

Ingredients

+ +

-

Ingredients

- -
-

Steps

-
    -
  1. 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.
    2. -
  2. Serve warm and garnish with more citrus slices and cinnamon sticks.
    3. -
+
+ +

Steps

+
    +
  1. 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.
    2. +
  2. Serve warm and garnish with more citrus slices and cinnamon sticks.
    3. +
+
\ No newline at end of file diff --git a/odin-recipes/template.html b/odin-recipes/template.html index f35f61b..9b83dae 100644 --- a/odin-recipes/template.html +++ b/odin-recipes/template.html @@ -3,10 +3,13 @@ + Title -

Recipe Name/h1> +
+

Recipe Name/h1> +


Description diff --git a/style.css b/style.css new file mode 100644 index 0000000..93bf7c0 --- /dev/null +++ b/style.css @@ -0,0 +1,73 @@ +* { + font-family: sans-serif; + margin-left: 25px; + margin-right: 25px; +} + +hr { + margin-top: 50px; + margin-bottom: 50px; +} + +.title { + text-align: center; + +} + +.recipe-list { + +} + +.recipe-list ul { + list-style-type: none; +} +.recipe-list ul li { + padding-bottom: 10px; +} + +.desc { + font-style: italic; + text-align: center; +} + +.ingredients h2 { + font-weight: bold; + text-decoration: underline; + margin-left: 0px; +} + +.ingredients li { + padding-bottom: 10px; + margin-left: -50px; + margin-right: 0px; +} + +.steps h2 { + font-weight: bold; + text-decoration: underline; + margin-left: 0px; +} + +.steps li { + padding-bottom: 10px; + margin-left: -50px; +} + +.ingredients li b { + margin-right: 0px; + margin-left: 0px; +} + +.mainphoto { + display: block; + margin-left: auto; + margin-right: auto; +} + +.notes h2, h3 { + margin-left: 0px; +} + +.notes li { + margin-left: -50px; +} \ No newline at end of file