diff --git a/apple-pie/index.html b/apple-pie/index.html index 970b1de..04919b4 100644 --- a/apple-pie/index.html +++ b/apple-pie/index.html @@ -4,18 +4,67 @@ Apple Pie Recipe - + + - Apple Pies This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always - be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your - favorites as well! Ingredients 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons - all-purpose flour 1/4 cup water 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed - brown sugar 8 Granny Smith apples - peeled, cored and sliced Directions Preheat oven to 425 degrees F (220 degrees - C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring - to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded - slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so - that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 - degrees C). Continue baking for 35 to 45 minutes, until apples are soft. + + +
+

Apple Pie

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+ + +

+ This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always + be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your + favorites as well! +

+ + +
+ Recipe basic info: 1h 30m, 8 servings, 512 cals +
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+ + +
+

Ingredients

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+ + +
+ Prep info: Prep 30m, Cook 1h, Ready In 1h 30m +
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+ + +
+

Directions

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    +
  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
    2. +
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
    3. +
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
    4. +
+
+ +
+ - + \ No newline at end of file diff --git a/apple-pie/styles/style.css b/apple-pie/styles/style.css index e69de29..6bf9441 100644 --- a/apple-pie/styles/style.css +++ b/apple-pie/styles/style.css @@ -0,0 +1,82 @@ +* { + box-sizing: border-box; + margin: 0; + padding: 0; +} + +body { + font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; + color: #333333; + line-height: 1.6; + -webkit-font-smoothing: antialiased; +} + +.recipe-hero { + background-image: url('../images/apple-pie.jpg'); + background-size: cover; + background-position: center; + height: 65vh; + display: flex; + justify-content: center; + align-items: center; + text-align: center; +} + +.hero-title { + color: #ffffff; + font-size: 5rem; + font-weight: 300; + letter-spacing: 2px; +} + +.recipe-container { + max-width: 850px; + margin: 0 auto; + padding: 50px 20px; +} + +.recipe-intro { + font-size: 1.5rem; + font-weight: 300; + color: #4a4a4a; + margin-bottom: 40px; + font-style: italic; +} + +.section-heading { + font-size: 1.75rem; + font-weight: 400; + color: #2c3e50; + margin-bottom: 20px; +} + +.ingredients-list, +.directions-list { + padding-left: 10px; + margin-bottom: 40px; +} + +.ingredients-list li, +.directions-list li { + font-size: 1.5rem; + margin-bottom: 12px; + color: #555555; +} + +.info-section { + display: flex; + justify-content: center; + margin: 40px 0; +} + +.info-image { + max-width: 100%; + height: auto; +} + +.section-divider { + border: 0; + height: 1px; + background-color: #e0e0e0; + margin: 40px 0; +} \ No newline at end of file diff --git a/french-soup/index.html b/french-soup/index.html index 9eb587e..2033a11 100644 --- a/french-soup/index.html +++ b/french-soup/index.html @@ -4,18 +4,60 @@ French Onion Soup Recipe - + - French Onion Soup We have been trying French onion soup in restaurants for years and my family and friends agree - none can compare to my recipe for taste and simplicity of preparation. Ingredients 1/2 cup unsalted butter 2 - tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef broth 2 tablespoons dry sherry (optional) 1 - teaspoon dried thyme salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, - diced 1/4 cup grated Parmesan cheese Directions Melt butter with olive oil in an 8 quart stock pot on medium heat. - Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and - thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe - serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer - each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls - on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. + +
+

French Onion Soup

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+ +

+ We have been trying French onion soup in restaurants for years and my family and friends agree + none can compare to my recipe for taste and simplicity of preparation. +

+ +
+ Recipe overview information +
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+ +
+

Ingredients

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+ +
+ Cooking time details +
+ +
+ +
+

Directions

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    +
  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
    2. +
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
    3. +
  3. Heat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
    4. +
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+ +
+ - + \ No newline at end of file diff --git a/french-soup/styles/style.css b/french-soup/styles/style.css index 51ac59e..fec43d8 100644 --- a/french-soup/styles/style.css +++ b/french-soup/styles/style.css @@ -1,9 +1,82 @@ -/*Some necessary adjustments*/ -h1, body, html, main { +* { + box-sizing: border-box; margin: 0; + padding: 0; } -/*Import the font and set the default size*/ -html { + +body { font-family: 'Open Sans', sans-serif; - font-size: 18px + color: #333333; + line-height: 1.6; + -webkit-font-smoothing: antialiased; } + +.recipe-hero { + background-image: url('../images/soup.jpg'); + background-size: cover; + background-position: center; + height: 65vh; + display: flex; + justify-content: center; + align-items: center; + text-align: center; +} + +.hero-title { + color: #ffffff; + font-size: 5rem; + font-weight: 300; + letter-spacing: 2px; +} + +.recipe-container { + max-width: 750px; + margin: 0 auto; + padding: 40px 10px; +} + +.recipe-intro { + font-size: 1.8rem; + font-weight: 300; + color: #4a4a4a; + margin-bottom: 40px; + font-style: italic; +} + +.section-heading { + font-size: 1.75rem; + font-weight: 400; + color: #2c3e50; + margin-bottom: 20px; +} + +.ingredients-list, +.directions-list { + padding-left: 60px; + margin-bottom: 40px; +} + +.ingredients-list li, +.directions-list li { + font-size: 1.8rem; + margin-bottom: 12px; + color: #555555; +} + +.info-section { + display: flex; + justify-content: center; + margin: 40px 0; +} + +.info-image { + max-width: 100%; + height: auto; +} + +.section-divider { + border: 0; + height: 1px; + background-color: #e0e0e0; + margin: 40px 0; +} \ No newline at end of file