cookbook.ts

type Recipe = {
  created_at: string;
  name: string;
  ingredients: string;
  instructions: string;
};

export default [
  {
    created_at: "2024-10-01",
    name: "Pesto and sundried tomato stuffed zucchini boats",
    ingredients: `- 3 medium zucchinis
- 1/2 cup of pesto
- 1/4 cup of sundried tomatoes, chopped
- 1/4 cup of grated parmesan cheese
- Salt and pepper to taste
`,
    instructions: `1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh from the center to create a hollow "boat".
3. In a mixing bowl, combine the pesto, chopped sundried tomatoes, and grated parmesan cheese. Season with salt and pepper to taste.
4. Spoon the pesto mixture into the hollowed-out zucchini boats, filling them generously.
5. Place the filled zucchini boats on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and the filling is heated through.
7. Serve the pesto and sundried tomato stuffed zucchini boats hot as a delicious and satisfying meal or side dish. Enjoy!
`,
  },
  {
    created_at: "2024-10-01",
    name: "Chocolate Chip Cookies",
    ingredients: `- 310 g flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 170 g butter (melted)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tbsp vanilla
- 1 egg & 1 egg yolk
- 2 cups chocolate chips
`,
    instructions: `1. preheat 325 & grease cookie sheets
2. sift flour, baking soda, & salt
3. mix butter & sugar till well blended. beat in vanilla & eggs. mix in dry ingredients. add chocolate chips with spoon, then make big cookies on the sheets.
4. bake 15-17 mins
`,
  },
  {
    name: "Blueberry lemon ricotta pancakes with maple syrup and fresh berries.",
    ingredients: `- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 eggs
- 1 tablespoon lemon zest
- 1 cup blueberries
- Maple syrup and fresh berries for topping
`,
    instructions: `1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the ricotta cheese, milk, eggs, and lemon zest. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm with maple syrup and fresh berries on top.
9. Enjoy your delicious blueberry lemon ricotta pancakes!`,
    created_at: "2024-10-30",
  },
  {
    name: "Spicy mango chicken tacos with avocado sauce",
    ingredients: `
- 2 boneless, skinless chicken breasts
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeno, minced
- 1/4 cup chopped cilantro
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1/4 cup Greek yogurt
- Juice of 1 lime
- 4 small tortillas
- Optional toppings: sliced radishes, shredded cabbage, crumbled queso fresco
`,
    instructions: `
1. In a small bowl, mix together the cumin, chili powder, garlic powder, salt, and pepper. Rub the spice mixture onto the chicken breasts.

2. Heat a grill or grill pan over medium heat. Cook the chicken breasts for about 5-6 minutes per side, or until cooked through. Remove from heat and let rest for a few minutes before slicing into thin strips.

3. In a medium bowl, combine the diced mango, red onion, jalapeno, and cilantro. Squeeze the juice of half a lime over the mixture and season with salt and pepper.

4. In a separate bowl, mash the avocado with the Greek yogurt and the juice of the remaining half of lime. Season with salt and pepper.

5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side.

6. To assemble the tacos, spoon some of the avocado sauce onto each tortilla. Top with the sliced chicken, mango salsa, and any additional toppings you desire.

7. Serve the tacos with extra lime wedges on the side for squeezing over the top. Enjoy your spicy mango chicken tacos with avocado sauce!`,
    created_at: "2024-10-30",
  },
  {
    name: "Chicken quesidilla served over a pillowy bowl of ice cream with a side of pickled parrot",
    ingredients: `- 1 cup cooked and shredded chicken
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar, pepper jack, or a mix)
- 1/2 cup diced tomatoes
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup salsa
- 4 scoops of your favorite ice cream
- Pickled parrot (store-bought or homemade)
`,
    instructions: `1. Preheat a large skillet over medium heat.
2. Place one tortilla in the skillet and sprinkle with a layer of cheese.
3. Add a layer of chicken, tomatoes, onions, and bell peppers on top of the cheese.
4. Sprinkle with another layer of cheese and top with another tortilla.
5. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
6. Repeat with the remaining tortillas and ingredients.
7. Meanwhile, scoop the ice cream into individual bowls.
8. Once the quesadillas are cooked, carefully slice them into quarters.
9. Place a quarter of the quesadilla on top of each bowl of ice cream.
10. Serve with a dollop of sour cream and salsa on the side.
11. Garnish with pickled parrot on the side.
12. Enjoy your unique and delicious chicken quesadilla served over a pillowy bowl of ice cream with a side of pickled parrot!`,
    created_at: "2024-10-31",
  },
  {
    name: "Spicy mango shrimp tacos",
    ingredients: `
- 1 lb shrimp, peeled and deveined
- 2 ripe mangoes, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 8 small corn tortillas
- Lime wedges, for serving
`,
    instructions: `
1. In a large bowl, combine the diced mangoes, red onion, cilantro, jalapeno, garlic, chili powder, cumin, paprika, salt, and pepper. Mix well and set aside.

2. Heat the olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through.

3. Add the mango salsa to the skillet with the shrimp and toss to combine. Cook for another 2-3 minutes, until the salsa is heated through.

4. Warm the corn tortillas by placing them on a hot skillet for about 30 seconds on each side.

5. To assemble the tacos, divide the shrimp and mango salsa mixture among the tortillas. Serve with lime wedges on the side.

6. Enjoy your spicy mango shrimp tacos!`, 
    created_at: "2024-11-07",
  },
  {
    name: "Pineapple teriyaki chicken skewers with quinoa salad",
    ingredients: `
- 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup of pineapple chunks
- 1/2 cup of teriyaki sauce
- 1 cup of quinoa
- 2 cups of water
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup of chopped cilantro
- 1/4 cup of lime juice
- Salt and pepper to taste
- Wooden skewers
`,
    instructions: `
1. In a bowl, marinate the chicken cubes in the teriyaki sauce for at least 30 minutes.

2. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool to room temperature.

3. Preheat the grill to medium-high heat. Thread the marinated chicken and pineapple chunks onto the skewers.

4. Grill the skewers for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks.

5. In a large bowl, combine the cooked quinoa, diced bell pepper, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well to combine.

6. Serve the grilled pineapple teriyaki chicken skewers alongside the quinoa salad. Enjoy!`, 
    created_at: "2024-11-07",
  },
  {
    name: "corned beef spring rolls",
    ingredients: `- 1 cup shredded corned beef
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 pack of spring roll wrappers
- 1 beaten egg (for sealing the spring rolls)
- Oil for frying
`,
    instructions: `1. In a large bowl, mix the shredded corned beef, cabbage, carrots, and green onions together until well combined.
2. Place a spring roll wrapper on a clean surface with one corner facing you.
3. Spoon 2-3 tablespoons of the filling mixture onto the bottom corner of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
5. Seal the edge of the wrapper by brushing with beaten egg.
6. Repeat with the remaining wrappers and filling mixture.
7. Heat oil in a deep fryer or large skillet to 350°F.
8. Carefully place the spring rolls in the hot oil and fry until golden brown and crispy, about 3-4 minutes.
9. Remove the spring rolls from the oil and drain on paper towels.
10. Serve hot with your favorite dipping sauce and enjoy!`, 
    created_at: "2024-11-07",
  },
  {
    name: "corned beef spring rolls",
    ingredients: `- 1 can of corned beef
- 1 package of spring roll wrappers
- 1 cup of finely shredded cabbage
- 1/2 cup of shredded carrots
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 teaspoon of ginger, minced
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- Vegetable oil for frying
`,
    instructions: `1. In a large mixing bowl, combine the corned beef, cabbage, carrots, garlic, soy sauce, ginger, black pepper, and salt. Mix well to combine all the ingredients.

2. Lay out a spring roll wrapper on a clean surface, with one corner facing you. Place a spoonful of the corned beef mixture in the center of the wrapper.

3. Fold the corner closest to you over the filling, tucking it under slightly. Fold in the sides of the wrapper, then roll up the spring roll tightly. Use a bit of water to seal the edges of the wrapper.

4. Heat vegetable oil in a deep frying pan or wok over medium heat. Fry the spring rolls in batches, turning occasionally, until they are crispy and golden brown on all sides.

5. Remove the spring rolls from the oil and drain on a paper towel-lined plate.

6. Serve the corned beef spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce mixed with a dash of vinegar.

Enjoy your delicious corned beef spring rolls as a snack or appetizer!`, 
    created_at: "2024-11-07",
  },
  {
    name: "corned beef spring rolls",
    ingredients: `- 1 cup shredded corned beef
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced mushrooms
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, minced
- 12 spring roll wrappers
- 1 egg, beaten
- Oil for frying
`,
    instructions: `1. Heat some oil in a pan over medium heat and sauté the onions and garlic until fragrant.
2. Add the corned beef, cabbage, carrots, mushrooms, soy sauce, and ginger to the pan. Cook until the vegetables are soft and the mixture is well combined. Remove from heat and let it cool.
3. Lay out a spring roll wrapper and place a spoonful of the corned beef filling in the center. Fold the sides over and roll tightly, sealing the edge with the beaten egg.
4. Heat some oil in a deep frying pan over medium-high heat. Fry the spring rolls until they are golden brown and crispy on all sides.
5. Remove from the oil and drain on a paper towel. Serve hot with your favorite dipping sauce. Enjoy your delicious corned beef spring rolls!`, 
    created_at: "2024-11-07",
  },
  {
    name: "Raspberry balsamic glazed pork chops",
    ingredients: `
- 8 pork chops
- Salt and pepper to taste
- 1/2 cup raspberry preserves
- 1/4 cup balsamic vinegar
- 2 cloves of garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
`,
    instructions: `
1. Season the pork chops with salt and pepper on both sides.

2. In a small bowl, mix together the raspberry preserves, balsamic vinegar, garlic, rosemary, thyme, and red pepper flakes.

3. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 5-6 minutes per side, or until they reach an internal temperature of 145°F.

4. Remove the pork chops from the skillet and set aside. In the same skillet, add the raspberry balsamic mixture and cook for about 2-3 minutes, or until the sauce has thickened slightly.

5. Return the pork chops to the skillet and spoon the glaze over the top. Cook for an additional 1-2 minutes, or until the pork chops are completely coated with the glaze.

6. Serve the raspberry balsamic glazed pork chops hot, garnished with fresh herbs if desired. Enjoy!`, 
    created_at: "2024-11-07",
  },
] satisfies Recipe[];