From: Laurel Dodgen Date: Sat, 11 Feb 2023 21:01:31 +0000 (-0800) Subject: Update tags. Update some recipes to match template. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=2dd54992c46c6484bd22df9f132e1e89a387335e;p=recipes.git Update tags. Update some recipes to match template. --- diff --git a/recipes/best_brownies.mdwn b/recipes/best_brownies.mdwn index 5a0cbc8..866250a 100644 --- a/recipes/best_brownies.mdwn +++ b/recipes/best_brownies.mdwn @@ -1,33 +1,34 @@ -[[!meta title="Hershey's Best Brownies"]] +[[!meta title="Brown Butter Brownies with Chocolate Chips"]] -???? cal/recipe +Adapted from Hershey's + +4990 cal/recipe ## Ingredients -+ 1 C butter -+ 2 C sugar -+ 2 t vanilla extract ++ 1 c butter ++ 2 c granulated sugar ++ 2 tsp vanilla extract + 4 eggs -+ 1 C flour -+ 0.75 C Cocoa powder -+ 0.5 t baking pwder -+ 0.25 t salt -+ 1 C chopped nuts or chocolate chips (optional) ++ 3/4 c all-purpose flour ++ 1 c cocoa powder ++ 1/2 tsp baking powder ++ 1/4 tsp salt ++ 1 c chopped nuts or chocolate chips (optional) ## Directions -+ Preheat oven to 350 °F -+ Grease 9"x13" pan -+ Brown butter on stovetop; remove from heat -+ Stir in sugar and vanilla -+ Add eggs one at a time, beating well after each addition -+ Add flour, cocoa powder, baking powder, and salt. Mix until well - blended -+ Stir in nuts or chocolate chips (optional) -+ Pour into pan and bake for 30-35 minutes or until brownies begin to - pull away from edges of pan -+ Cool completely before serving ++ Brown butter on stovetop over medium heat. ++ Remove butter from heat and allow to cool to room temperature. ++ Preheat oven to 350 °F. ++ Grease 9" x 13" pan. ++ Cream cooled butter, sugar, and vanilla on high speed until fluffy. ++ Beat in eggs, one at a time, beating well after each addition. ++ Mix flour, cocoa powder, baking powder, and salt in separate bowl. ++ Slowly blend flour mixture into butter mixture until barely incorporated. ++ Stir in nuts or chocolate chips (optional). ++ Pour batter into pan and bake for 30-35 minutes (until edges are firm and pull away from pan edge). ## Note -[[!tag brownies chocolate]] +[[!tag dessert chocolate "cocoa powder"]] diff --git a/recipes/creamy_white_chili.mdwn b/recipes/creamy_white_chili.mdwn index 9e51865..43e0607 100644 --- a/recipes/creamy_white_chili.mdwn +++ b/recipes/creamy_white_chili.mdwn @@ -33,4 +33,4 @@ + Stir in warm milk and gently simmer 2 min. + Remove from heat and stir in salt, pepper, and lime juice. -[[!tag chili beans corn]] +[[!tag chili bean corn]] diff --git a/recipes/eggnog_cake.mdwn b/recipes/eggnog_cake.mdwn index 0da8974..8b4d480 100644 --- a/recipes/eggnog_cake.mdwn +++ b/recipes/eggnog_cake.mdwn @@ -1,47 +1,46 @@ [[!meta title="Eggnog Cake"]] -## Eggnog Cake -http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/ +Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/) + +6622 cal/recipe + ### Ingredients -+ 1 cup butter, softened -+ 3 cups granulated sugar ++ 1 c butter, softened ++ 3 c granulated sugar + 6 large eggs -+ 3 cups sifted cake flour -+ 3/4 teaspoon baking powder -+ 1/2 teaspoon salt -+ 1 cup refrigerated or canned eggnog -+ 2 teaspoons vanilla extract -+ 2 tablespoons brandy (optional) -+ 1 teaspoon ground cinnamon -+ 3/4 teaspoon freshly grated nutmeg -+ 1/2 teaspoon ground allspice -+ 1/4 teaspoon ground cloves -+ Powdered sugar ++ 3 c sifted cake flour ++ 3/4 tsp baking powder ++ 1/2 tsp salt ++ 1 c plus 2 rounded tbsp eggnog, divided ++ 2 tsp vanilla extract ++ 2 tbsp brandy (optional) ++ 1 tsp ground cinnamon ++ 3/4 tsp freshly grated nutmeg ++ 1/2 tsp ground allspice ++ 1/4 tsp ground cloves + 1 cup sifted powdered sugar -+ 2 tablespoons plus 1 teaspoon whipping cream - -### Preparation - -Generously grease and flour a 12-cup Bundt pan; set aside. Beat -butter at medium speed with an electric mixer about 2 minutes or -until creamy. Gradually add granulated sugar, beating 5 to 7 -minutes. Add eggs, 1 at a time, beating just until yellow -disappears. Combine flour, baking powder, and salt. Add to butter -mixture alternately with 1 cup eggnog, beginning and ending with -flour mixture. Beat at low speed just until blended after each -addition. Stir in vanilla and, if desired, brandy. Pour half of -batter into prepared pan. Stir cinnamon and next 3 ingredients -into remaining batter. Spoon spice batter over plain batter. Swirl -batters together, using a knife. - -Bake at 350° for 50 to 55 minutes -or until a long wooden pick inserted in center comes out clean. -Cool in pan on a wire rack 15 minutes. Remove from pan; cool on -wire rack. -Place cake on a cake plate; dust with powdered sugar. Combine 1 cup -powdered sugar and whipping cream, stirring until smooth. Drizzle -glaze over cake. +### Directions ++ Generously grease and flour a 12-cup Bundt pan. ++ Preheat oven to 350 F. ++ Cream butter until fluffy (about 2 min). ++ Gradually add sugar, beating 5 to 7 minutes. ++ Add eggs, one at a time, beating each just until yellow disappears. ++ Combine flour, baking powder, and salt in separate bwol. ++ Mix half of flour mixture into butter mixture, until just blended. ++ Mix 1 c of eggnog to butter mixture, until just blended. ++ Mix remaining flour mixture into butter mixture, until just blended. ++ Stir in vanilla and, if desired, brandy. ++ Pour half of batter into prepared pan. ++ Stir spices into remaining batter. ++ Spoon spice batter over plain batter. ++ Swirl batters slightly together, using a knife. ++ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean). ++ Cool in pan on a wire rack 15 minutes. ++ Remove from pan by inverting to wire rack and finish cooling on wire rack. ++ Place cake on a cake plate. ++ Combine 1 cup powdered sugar and whipping cream, stirring until smooth. ++ Drizzle glaze over cake. -[[!tag cake eggnog]] +[[!tag dessert eggnog]] diff --git a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn index 052308c..f627235 100644 --- a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn +++ b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn @@ -34,4 +34,4 @@ Adapted from Ali Slagle at New York Times Cooking + Stir in sprouts and lemon zest until everthing is warmed through. + Plate and top with Parmesan. Serve warm. -[[!tag "brussel sprouts" gnocchi lemon]] +[[!tag "brussel sprout" gnocchi lemon]] diff --git a/recipes/honey_baked_ham_cupcakes.mdwn b/recipes/honey_baked_ham_cupcakes.mdwn index 61a59c4..ca8a595 100644 --- a/recipes/honey_baked_ham_cupcakes.mdwn +++ b/recipes/honey_baked_ham_cupcakes.mdwn @@ -1,53 +1,58 @@ [[!meta title="Honey Baked Ham Cupcakes"]] -Makes 17-20 cupcakes (If you aren't baking in ham, this recipe would produce fewer cupcakes.) + +6420 cal/recipe ## Ingredients -+ 1 3/4 C all-purpose flour -+ 1 1/2 t baking powder -+ 1/2 t baking soda -+ 2 t ground cinnamon -+ 1/4 t ground cloves -+ 1/4 t ground allspice -+ 1/2 C vegetable oil -+ 1/2 C honey -+ 3/4 C granulated sugar -+ 1/4 C brown sugar + +### Cupcakes + ++ 1 3/4 c all-purpose flour ++ 1 1/2 tsp baking powder ++ 1/2 tsp baking soda ++ 2 tsp ground cinnamon ++ 1/4 tsp ground cloves ++ 1/4 tsp ground allspice ++ 1/2 c vegetable oil ++ 1/2 c honey ++ 3/4 c granulated sugar ++ 1/4 c brown sugar + 2 large eggs, room temperature -+ 1/2 t vanilla extract -+ 1/2 C pineapple juice -+ 1/2 C whiskey -+ 17-20 thinly sliced pieces of ham (I used Black Forest ham, which has those nice looking black edges.) ++ 1/2 tsp vanilla extract ++ 1/2 c pineapple juice ++ 1/2 c whiskey ++ 17-20 medium sliced pieces of ham + +### Frosting ++ 8 oz cream cheese, room temperature ++ 1/4 c (half stick) butter, room temperature ++ 1 tsp vanilla extract ++ 1 1/2 tsp cinnamon ++ 2-3 C powdered sugar (add to desired stiffness) ## Directions -In a large bowl, whisk together the flour, baking powder, baking -soda, salt, cinnamon, cloves and allspice. Add oil, honey, white -sugar, brown sugar, eggs, vanilla, juice, and whiskey. If you use -the same measuring cup and you measure your oil before the honey, -it will be easier to get all of the honey out of the cup. Using a -strong wire whisk or in an electric mixer on slow speed, stir -together to make a thick, well-blended batter, making sure that no -ingredients are stuck to the bottom. Place one slice of ham in -each well of the cupcake tin. Try to make sure that the part on -the bottom and sides of the pan has no holes in it. I found that -most of the slices of ham I bought had holes, so I just ensured -that the holes were positioned toward the top of the cupcake tin. -Spoon batter into the ham, as shown in the photo above. - -Bake at 350 F for 30 minutes or until a toothpick comes out clean. -If you put this recipe into a normal cupcake liner sans ham, it -will bake in about 20 minutes. - -## Cream cheese frosting -### Ingredients -+ 8 oz cream cheese, room temperature -+ 1/4 C (half stick) butter, room temperature -+ 1 t vanilla extract or vanilla bean paste -+ 1 1/2 tsp cinnamon (add more to taste) -+ 2-3 C powdered sugar (add more or less to make it a stiffness that you like) -### Directions -+ Mix cream cheese and butter well. -+ Add vanilla and cinnamon. -+ Add powdered sugar. - -[[!tag desert cupcakes]] +### Cupcakes ++ Prepare cupcake tin(s) for 20 cupcakes by spraying with oil. ++ Preheat oven to 350 F. ++ In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. ++ Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey. ++ Slowly stir together to make a thick, well-blended batter. ++ Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes. ++ Spoon batter into the ham, filling about half full. ++ Bake for about 30 minutes (until toothpick comes out clean). ++ Remove to wire racks to cool. + +### Frosting ++ Beat cream cheese and butter well. ++ Mix in vanilla and cinnamon. ++ Slowly mix in powdered sugar. ++ Frost cooled cupcakes. + +## Notes ++ These can be made without the ham for a sweeter, simpler cupcake. +++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well. +++ Bakes in a shorter time (about 20 min). ++ It works well to use Black Forest ham, which has those nice looking black edges. ++ It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces. + +[[!tag dessert ham]] diff --git a/recipes/sweet_potato_casserole.mdwn b/recipes/sweet_potato_casserole.mdwn index 85fdd55..dec481c 100644 --- a/recipes/sweet_potato_casserole.mdwn +++ b/recipes/sweet_potato_casserole.mdwn @@ -36,4 +36,4 @@ Adapted from AllRecipes.com + Sprinkle topping mixture over the casserole mixture. + Bake for 25 minutes, or until golden brown. -[[!tag Thanksgiving "sweet potato" pecan "evaporated milk"]] +[[!tag Holiday "sweet potato" pecan "evaporated milk"]] diff --git a/recipes/tex_mex_lasagna.mdwn b/recipes/tex_mex_lasagna.mdwn index 1f194bc..1a57903 100644 --- a/recipes/tex_mex_lasagna.mdwn +++ b/recipes/tex_mex_lasagna.mdwn @@ -9,7 +9,7 @@ Adapted from Good Housekeeping Magazine, Oct 2012 + 2 tsp olive oil + 1 sm onion, chopped + 2 med zucchini, thinly sliced -+ 16 oz salsa ++ 16 oz red salsa + 1 c frozen corn, thawed + 1 tbsp chili powder + 8 oz tomato sauce @@ -40,4 +40,4 @@ Adapted from Good Housekeeping Magazine, Oct 2012 + Cover dish with foil and bake for 30 min. + Remove foil and bake for further 15-20 min, until bubbly and browned. -[[!tag lasagna beans salsa zucchini]] +[[!tag lasagna bean "red salsa" zucchini]]