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test_recipes.txt
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test_recipes.txt
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---RECIPES FOR TESTING PURPOSES--
Feel free to add your own! These are basically test cases, just copy paste them in.
Also, remember to add the images for them to the images folder.
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Title: Mac and Cheese Casserole
Image: mac_and_cheese_casserole.jpg
Grams of Protein: 19.4
Grams of Carbs: 94
Grams of Fat: 32
Instructions:
1. In pot, fill water halfway, add 1 tsp. salt, cover, and turn heat to high.
2. Bring to a boil. Add macaroni and cook about 8-10 minutes or until tender.
3. Drain macaroni in a collander.
4. In a large bowl, combine cheddar cheese, eggs, sour cream, butter, milk, salt, and pepper.
5. Add cooked macaroni and mix thoroughly.
6. Pour into casserole dish, sprinkle breadcrumbs and cover with foil. Bake at 350 degrees or until hot and bubbly.
Ingredients:
2 cups elbow macaroni -- SUBSITUTE: 2 cups rice-based elbow macaroni
2 cups Cheddar cheese (grated) -- SUBSTITUTE: 2 cups vegan Cheddar cheese
2 eggs, beaten -- SUBSTITUTE: you can omit this ingredient.
1/2 cup sour cream -- SUBSTITUTE: none
1/2 cup bread crumbs -- SUBSTITUTE: you can omit this ingredient.
4 tablespoons butter, cut into pieces -- SUBSTITUTE: 4 tablespoons margarine
1 cup milk -- SUBSTITUTE: 1 cup yogurt
1 teaspoon salt -- SUBSTITUTE: none
1/2 teaspoon pepper -- SUBSTITUTE: none
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Title: Black Bean Soup
Image: black_bean_soup.jpg
Grams of Protein: 25
Grams of Carbs: 16
Grams of Fat: 11
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes. Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice. Season to taste and serve with lime wedges and desired toppings.
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 celery ribs, diced
1 medium carrot, diced
1 teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 (15-ounce) cans black beans, including the liquid in the cans
2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce
1 1/2 cups vegetable broth
1 tablespoon fresh lime juice, plus wedges for serving
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