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<!DOCTYPE html>
<html>
<head>
<title>Project: Recipe book</title>
<meta charset="utf-8">
<style>
body {background-color: beige;}
h1 {color: rgb(90, 30, 15);}
h2 {color: darkorange;}
.optional {background-color: lightgreen;}
.opT {color: green;}
</style>
</head>
<body>
<h1>William's Recipe Book</h1>
<h2 id="contents">Contents:</h2>
<ol>
<li><a href="#ft_recipe">French Toast</a></li> <br>
<li><a href="#mp_recipe">Mashed Potatoes</a></li> <br>
<li><a href="#sao_recipe">Spaghetti Aglio e Olio</a></li>
</ol> <br>
<h2 id="ft_recipe">French Toast</h2>
<img src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/French_toast_001.jpg/2560px-French_toast_001.jpg" width="420">
<ul>
<li>Time: 15 minutes</li>
<li>Yield: 6 slices</li>
<li>Servings: 3</li>
</ul> <br>
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
<tr>
<td>Bread</td>
<td>6 thick slices</td>
</tr>
<tr>
<td>Milk</td>
<td>⅔ cup</td>
<tr>
<td>Eggs</td>
<td>2 large</td>
</tr>
<tr class="optional">
<td>Vanilla Extract</td>
<td>1 tablespoon</td>
</tr>
<tr class="optional">
<td>Ground Cinnamon</td>
<td>¼ tablespoon</td>
</tr>
</tr>
<tr>
<td>Unsalted Butter</td>
<td>1 tablespoon</td>
</tr>
<tr>
<td>Salt</td>
<td>to taste</td>
</tr>
</thead>
<tbody>
</tbody>
</table>
<p class="opT">*<em>Optional</em></p> <br>
<h3>Step by Step</h3>
<ol>
<li>Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.</li> <br>
<li>Lightly butter a griddle and heat over medium-high heat.</li> <br>
<li>Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.</li>
</ol> <br>
<h2 id="mp_recipe">Mashed Potatoes</h2>
<img src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Sous_vide_mashed_potatoes.jpg/640px-Sous_vide_mashed_potatoes.jpg" width="420">
<ul>
<li>Time: 35 minutes</li>
<li>Servings: 4</li>
</ul> <br>
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
<tr>
<td>Baking potatoes</td>
<td>2 pounds, peeled and quartered</td>
</tr>
<tr>
<td>Milk</td>
<td>1 cup</td>
</tr>
<tr>
<td>Butter</td>
<td>2 tablespoons</td>
</tr>
<tr class="optional">
<td>Garlic</td>
<td>3 cloves or to taste, peeled</td>
</tr>
<tr>
<td>Black Pepper</td>
<td>to taste</td>
</tr>
<tr>
<td>Salt</td>
<td>to taste</td>
</tr>
</thead>
<tbody>
</tbody>
</table>
<p class="opT">*<em>Optional</em></p> <br>
<h3>Step by Step</h3>
<ol>
<li>Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.</li> <br>
<li>When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.</li> <br>
<li>Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.</li>
</ol> <br>
<h2 id="sao_recipe">Spaghetti Aglio e Olio</h2>
<img src="https://upload.wikimedia.org/wikipedia/commons/0/0a/Spaghetti_agll%27_aglio%2C_olio_e_peperoncino_by_matsuyuki.jpg" width="420">
<ul>
<li>Time: 25 minutes</li>
<li>Servings: 4</li>
</ul> <br>
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
<tr>
<td>Uncooked Spaghetti</td>
<td>1 pound</td>
</tr>
<tr>
<td>Olive Oil</td>
<td>½ cup</td>
</tr>
<tr>
<td>Garlic</td>
<td>6 cloves, thinly sliced</td>
</tr>
<tr class="optional">
<td>Italian parsley</td>
<td>¼ cup, chopped fresh</td>
</tr>
<tr class="optional">
<td>Parmigiano-Reggiano cheese</td>
<td>1 cup, finely grated</td>
</tr>
<tr>
<td>Red Pepper Flakes</td>
<td>¼ teaspoon, or to taste</td>
</tr>
<tr>
<td>Black Pepper</td>
<td>to taste</td>
</tr>
<tr>
<td>Salt</td>
<td>to taste</td>
</tr>
</thead>
<tbody>
</tbody>
</table>
<p class="opT">*<em>Optional</em></p> <br>
<h3>Step by Step</h3>
<ol>
<li>Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.</li> <br>
<li>While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.</li> <br>
<li>Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on the Italian parsley and half of the Parmigiano-Reggiano cheese [if you want to use them]; toss until combined. Serve pasta topped with the remaining Parmigiano-Reggiano cheese if you so wish.</li>
</ol> <br>
<a href="#contents">Table of Contents</a>
<p><em>Source: <a href="https://www.allrecipes.com/">allrecipes</a></em></p>
</body>
</html>
<tr>
<td>Milk</td>
<td>⅔ cup</td>
</tr>
<tr>
<td>Eggs</td>
<td>2 large</td>
</tr>
<span class="optional">
<tr>
<td>Vanilla Extract</td>
<td>1 tablespoon</td>
</tr>
<tr>
<td>Ground Cinnamon</td>
<td>¼ tablespoon</td>
</tr>
</span>
<tr>
<td>Unsalted Butter</td>
<td>1 tablespoon</td>
</tr>
<tr>
<td>Salt</td>
<td>to taste</td>
</tr>
</thead>
<tbody>
</tbody>
</table>
<p class="opT">*<em>Optional</em></p> <br>
<h3>Step by Step</h3>
<ol>
<li>Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.</li> <br>
<li>Lightly butter a griddle and heat over medium-high heat.</li> <br>
<li>Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.</li>
</ol> <br>
<h2 id="mp_recipe">Mashed Potatoes</h2>
<img src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Sous_vide_mashed_potatoes.jpg/640px-Sous_vide_mashed_potatoes.jpg" width="420">
<ul>
<li>Time: 35 minutes</li><br>
<li>Servings: 4</li><br>
</ul> <br>
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
<tr>
<td>Baking potatoes</td>
<td>2 pounds, peeled and quartered</td>
</tr>
<tr>
<td>Milk</td>
<td>1 cup</td>
</tr>
<tr>
<td>Butter</td>
<td>2 tablespoons</td>
</tr>
<tr>
<div class="optional"><td>Garlic</td>
<td>3 cloves or to taste, peeled</td></div>
</tr>
<tr>
<td>Black Pepper</td>
<td>to taste</td>
</tr>
<tr>
<td>Salt</td>
<td>to taste</td>
</tr>
</thead>
<tbody>
</tbody>
</table>
<p class="opT">*<em>Optional</em></p> <br>
<h3>Step by Step</h3>
<ol>
<li>Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.</li> <br>
<li>When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.</li> <br>
<li>Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.</li>
</ol> <br>
<h2 id="sao_recipe">Spaghetti Aglio e Olio</h2>
<img src="https://upload.wikimedia.org/wikipedia/commons/0/0a/Spaghetti_agll%27_aglio%2C_olio_e_peperoncino_by_matsuyuki.jpg" width="420">
<ul>
<li>Time: 25 minutes</li><br>
<li>Servings: 4</li><br>
</ul> <br>
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
<tr>
<td>Uncooked Spaghetti</td>
<td>1 pound</td>
</tr>
<tr>
<td>Olive Oil</td>
<td>½ cup</td>
</tr>
<tr>
<td>Garlic</td>
<td>6 cloves, thinly sliced</td>
</tr>
<tr>
<span class="optional"><td>Italian parsley</td>
<td>¼ cup, chopped fresh</td></span>
</tr>
<tr>
<span class="optional"><td>Parmigiano-Reggiano cheese</td>
<td>1 cup, finely grated</td></span>
</tr>
<tr>
<td>Red Pepper Flakes</td>
<td>¼ teaspoon, or to taste</td>
</tr>
<tr>
<td>Black Pepper</td>
<td>to taste</td>
</tr>
<tr>
<td>Salt</td>
<td>to taste</td>
</tr>
</thead>
<tbody>
</tbody>
</table>
<p class="opT">*<em>Optional</em></p> <br>
<h3>Step by Step</h3>
<ol>
<li>Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.</li> <br>
<li>While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.</li> <br>
<li>Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on the Italian parsley and half of the Parmigiano-Reggiano cheese [if you want to use them]; toss until combined. Serve pasta topped with the remaining Parmigiano-Reggiano cheese if you so wish.</li>
</ol> <br>
<a href="#contents">Table of Contents</a>
<p><em>Source: <a href="https://www.allrecipes.com/">allrecipes</a></em></p>
</body>
</html>