Merge branch 'main' into mehasingal/new-recipe

.ipynb_checkpoints/README-checkpoint.md

@@ -0,0 +1,23 @@
+# The 2024 HDSSI Cookbook
+
+## Introduction
+
+This cookbook is collaboratively authored by participants in the University of Washington's [Humanities Data Science Summer Institute](https://humanitiesdatalab.ds.lib.uw.edu/).
+
+## Table of Contents
+
+### Appetizers, Sides and Salads
+
+### Entrées
+
+### Desserts
+- [Oatmeal Butterscotch Cookies](Desserts/oatmeal-butterscotch-cookies.md)
+- [Bourbon Browned Butter Spice Cookies](Desserts/bourbon-browned-butter-spice-cookies.md)
+- [Overnight Oats](Desserts/overnight-oats.md)
+
+### Drinks
+- [Water](Drinks/water.md)
+
+## Authors
+
+- Naomi Alterman

Desserts/.ipynb_checkpoints/overnight-oats-checkpoint.md

@@ -0,0 +1,14 @@
+# Overnight Oats Recipe :muscle: :bowl:
+
+### *Ingredients:*
+> * Half cup milk
+> * Half cup oats
+> * 1 tbsp chia seeds
+> * 8 oz yogurt
+> * 2 scoops protein powder
+
+### *Instructions:*
+> - Add ingredients to a bowl
+> - Mix until protein powder has dissolved into mixture
+> - Refridgerate overnight
+> - Enjoy with fruits, nuts, and/or nut butter!

Desserts/.ipynb_checkpoints/snickerdoodles-checkpoint.md

@@ -0,0 +1,20 @@
+# Star Anise Snickerdoodles
+
+From http://www.myrecipes.com/recipe/star-anise-snickerdoodles
+
+- 5.75 ounces all-purpose flour (about 1 1/4 cups)
+- 1 teaspoon baking powder
+- 1 teaspoon freshly ground star anise (about 3 pods)
+- 1/4 teaspoon salt
+- 1/4 teaspoon cream of tartar
+- 6 tablespoons unsalted butter, softened
+- 1 cup plus 2 tablespoons sugar, divided
+- 1/2 teaspoon vanilla extract
+- 1 large egg
+- 3/4 teaspoon ground cinnamon
+
+1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cream of tartar); stir with a whisk. Place butter in a medium bowl; beat with a mixer at medium speed 30 seconds or until smooth. Add 1 cup sugar and vanilla; beat until well combined. Add egg; beat 1 minute or until well combined. Add flour mixture; beat at low speed 30 seconds. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.
+
+2. Arrange 1 oven rack 2 positions down from top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 375°.
+
+3. Shape dough into 24 balls. Combine remaining 2 tablespoons sugar and cinnamon in a shallow dish. Roll dough balls in cinnamon mixture, coating completely. Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes. Remove cookies from pans; cool on wire racks.

Desserts/chocolate-cookie.md

@@ -0,0 +1,31 @@
+**The Best Chewy Chocolate Chip Cookies**
+*featured in Cookies Anyone Can Make*
+source from : [Link Text](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies)
+There are a few crucial steps to baking the chewiest, tastiest chocolate chip cookies. First, skip using chips and opt for chunks. Second, instead of using just one type of chocolate (like semisweet), use a mix of semisweet, milk, and dark chocolate. Third, take the time to allow the cookie dough to rest overnight in the refrigerator. Yes, we know it's a pain, but doing so will yield a cookie with a more complex flavor and delicious toffee notes. Lastly, use an ice cream scoop to portion the cookie dough onto the baking sheet. This will produce even-sized cookies every single time. Follow these simple steps, and you'll be rewarded with a cookie that's crisp and chewy on the outside and gooey on the inside!
+
+Ingredients for 12 cookies:
+½ cup granulated sugar
+¾ cup brown sugar, packed
+1 teaspoon salt
+½ cup unsalted butter, melted
+1 large egg
+1 teaspoon vanilla extract
+1 ¼ cups all-purpose flour
+½ teaspoon baking soda
+4 oz milk or semi-sweet chocolate chunks
+4 oz dark chocolate chunk, or your preference
+
+Preparation Steps:
+1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
+2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
+3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
+4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The    longer the dough rests, the more complex its flavor will be.
+5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
+6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
+7. Bake for 12-15 minutes, until the edges have started to barely brown.
+8. Cool completely before serving.
+9. Enjoy!
+
+Alvin Zhou
+Tasty Team
+Updated on April 16, 2024.

Desserts/overnight-oats.md

@@ -0,0 +1,14 @@
+# Overnight Oats Recipe :muscle: :bowl:
+
+### *Ingredients:*
+> * Half cup milk
+> * Half cup oats
+> * 1 tbsp chia seeds
+> * 8 oz yogurt
+> * 2 scoops protein powder
+
+### *Instructions:*
+> - Add ingredients to a bowl
+> - Mix until protein powder has dissolved into mixture
+> - Refridgerate overnight
+> - Enjoy with fruits, nuts, and/or nut butter!

Entrees/.ipynb_checkpoints/Quesdilla-checkpoint.md

@@ -0,0 +1,21 @@
+Quesdilla
+
+ingredients:
+2 tortillas
+5 TBs shredded cheese of choice
+1 avocado
+1 can of refried beans
+2 TBs sour cream
+
+steps:
+1. warm a flat iron, or regular pan, on medium heat
+2. place 1 tortilla on pan. place all cheese onto tortilla and spread it, place the second totrilla ontop.
+3. cover the pan
+4. allow to sit until the bottom tortilla is almost brown, then flip to other side, make sure the cheese melts
+5. take quesdilla out of pan.
+6. Warm the refried beans in the pan or microwave
+7. Place and spread the beans onto the top of the quesidlla.
+8. Cut the avocado, smash it, and spread it across the top of the quesidlla. Add sour cream ontop
+
+Tip:
+cut the quesidlla into little triangles. add salt and pepper onto avacado if you like that.

Entrees/.ipynb_checkpoints/add.recipes.to.this-checkpoint.folder

@@ -0,0 +1,21 @@
+"Cheese Quesdilla"
+
+ingredients:
+2 cheese tortillas
+5 TBs shredded cheese of choice
+1 avocado
+1 can of refried beans
+2 TBs sour cream
+
+steps:
+1. warm a flat iron, or regular pan, on medium heat
+2. place 1 tortilla on pan. place all cheese onto tortilla and spread it, place the second totrilla ontop.
+3. cover the pan
+4. allow to sit until the bottom tortilla is almost brown, then flip to other side, make sure the cheese melts
+5. take quesdilla out of pan.
+6. Warm the refried beans in the pan or microwave
+7. Place and spread the beans onto the top of the quesidlla.
+8. Cut the avocado, smash it, and spread it across the top of the quesidlla. Add sour cream ontop
+
+Tip:
+cut the quesidlla into little triangles. add salt and pepper onto avacado if you like that.

Entrees/.ipynb_checkpoints/ribs-checkpoint.md

@@ -0,0 +1,26 @@
+# I learned how to make one instapot recipe during COVID...
+
+Entire recipe taken from this source: https://www.tasteslovely.com/paleo-whole30-instant-pot-bbq-ribs/
+
+# INGREDIENTS
+- 1 rack pork ribs
+- 2 teaspoons salt
+- 2 teaspoons pepper
+- 2 teaspoons smoked paprika
+- 1 teaspoon garlic powder
+- 1 teaspoon onion powder
+- 1 cup water
+-  BBQ sauce
+
+# INSTRUCTIONS
+- If the ribs have the membrane skin on the back, remove it.
+- Combine the salt, pepper, smoked paprika, garlic powder and onion powder in a small bowl, stir to combine.
+- Top both sides of the ribs with the dry rub, and rub in.
+- Place the trivet inside your Instant Pot. Pour in 1 cup of water.
+- Stand the ribs upright inside, so the bones are vertical. My ButcherBox ribs come pre-cut in half. If you have a full rack, you can curve it around to fit inside or cut them smaller. Close with the lid. Make sure the vent is in the sealed position.
+- Cook on manual pressure for 25 minutes. Naturally release pressure for 15 minutes, then do a quick release.
+- After the 25 minutes, preheat your oven on broil. Line a rimmed baking sheet with aluminum foil.
+- Place the ribs on the baking sheet. Brush with BBQ sauce.
+- Broil the ribs in your oven for 5-8 minutes, until charred and crispy. Keep a close eye on them. My oven takes exactly 7 minutes. (You can also do this on your BBQ, but I prefer the oven)
+- Remove from the oven, and allow to cool for 5 minutes. Slice the ribs and serve.
+- Leftovers will keep in an airtight container for 5 days.

Entrees/Quesdilla.md

@@ -0,0 +1,21 @@
+Quesdilla
+
+ingredients:
+2 tortillas
+5 TBs shredded cheese of choice
+1 avocado
+1 can of refried beans
+2 TBs sour cream
+
+steps:
+1. warm a flat iron, or regular pan, on medium heat
+2. place 1 tortilla on pan. place all cheese onto tortilla and spread it, place the second totrilla ontop.
+3. cover the pan
+4. allow to sit until the bottom tortilla is almost brown, then flip to other side, make sure the cheese melts
+5. take quesdilla out of pan.
+6. Warm the refried beans in the pan or microwave
+7. Place and spread the beans onto the top of the quesidlla.
+8. Cut the avocado, smash it, and spread it across the top of the quesidlla. Add sour cream ontop
+
+Tip:
+cut the quesidlla into little triangles. add salt and pepper onto avacado if you like that.

Entrees/chipotle-chicken.md

@@ -0,0 +1,34 @@
+## Chipotle Cilantro Lime Chicken (Pollo Asado)
+
+from https://moribyan.com/chipotle-cilantro-lime-chicken/
+
+**Ingredients**\
+*Marinade:*\
+1 pound chicken (thighs or breasts)\
+2 tablespoons olive oil\
+2 teaspoons adobo paste (from can of Chipotle Peppers in Adobo Sauce)\
+2 teaspoons minced garlic\
+1 teaspoon chili powder\
+1 teaspoon smoked paprika\
+1 teaspoon salt\
+1 teaspoon coriander\
+1 teaspoon cumin\
+1/2 teaspoon oregano\
+1/2 teaspoon black pepper\
+1/2 teaspoon onion powder\
+\
+*Basting:*\
+1 tablespoon unsalted butter\
+2 tablespoons lime juice\
+1-2 tablespoons cilantro, finely chopped
+
+
+**Instructions**
+1. To a large bowl, add the chopped chicken with the olive oil, adobo paste, garlic, chili powder, smoked paprika, salt, coriander, cumin, oregano, onion powder, and black pepper. Mix together to coat the chicken evenly in the marinade. 
+
+2. Head a cast-iron skillet over medium high heat. Add a drizzle of oil to the pan once hot. Add the chicken, making sure not to overcrowd the pan. Add the butter, lime juice, and cilantro to the pan while the chicken is cooking. Cook for about 6-8 minutes, moving the chicken occasionally, until the inside temperature is above 165 degrees Fahrenheit. 
+
+3. Turn off heat and allow to cool slightly for 2-3 minutes.
+
+4. Enjoy over rice, in a taco, or in a salad!
+

Entrees/ribs.md

@@ -0,0 +1,26 @@
+# I learned how to make one instapot recipe during COVID...
+
+Entire recipe taken from this source: https://www.tasteslovely.com/paleo-whole30-instant-pot-bbq-ribs/
+
+# INGREDIENTS
+- 1 rack pork ribs
+- 2 teaspoons salt
+- 2 teaspoons pepper
+- 2 teaspoons smoked paprika
+- 1 teaspoon garlic powder
+- 1 teaspoon onion powder
+- 1 cup water
+-  BBQ sauce
+
+# INSTRUCTIONS
+- If the ribs have the membrane skin on the back, remove it.
+- Combine the salt, pepper, smoked paprika, garlic powder and onion powder in a small bowl, stir to combine.
+- Top both sides of the ribs with the dry rub, and rub in.
+- Place the trivet inside your Instant Pot. Pour in 1 cup of water.
+- Stand the ribs upright inside, so the bones are vertical. My ButcherBox ribs come pre-cut in half. If you have a full rack, you can curve it around to fit inside or cut them smaller. Close with the lid. Make sure the vent is in the sealed position.
+- Cook on manual pressure for 25 minutes. Naturally release pressure for 15 minutes, then do a quick release.
+- After the 25 minutes, preheat your oven on broil. Line a rimmed baking sheet with aluminum foil.
+- Place the ribs on the baking sheet. Brush with BBQ sauce.
+- Broil the ribs in your oven for 5-8 minutes, until charred and crispy. Keep a close eye on them. My oven takes exactly 7 minutes. (You can also do this on your BBQ, but I prefer the oven)
+- Remove from the oven, and allow to cool for 5 minutes. Slice the ribs and serve.
+- Leftovers will keep in an airtight container for 5 days.

README.md

@@ -8,12 +8,15 @@ This cookbook is collaboratively authored by participants in the University of W
 
 ### Appetizers, Sides and Salads
 
+
 ### Entrées
+- [Chipotle Cilantro Lime Chicken (Pollo Asado)](Entrees/chipotle-chicken.md)
 
 ### Desserts
 - [Oatmeal Butterscotch Cookies](Desserts/oatmeal-butterscotch-cookies.md)
 - [Bourbon Browned Butter Spice Cookies](Desserts/bourbon-browned-butter-spice-cookies.md)
 - [The Best Chewy Brownies](Desserts/chewy-brownies.md)
+- [Star anise snickerdoodles](Desserts/snickerdoodles.md)
 
 ### Drinks
 - [Water](Drinks/water.md)

Salads/Salata.md

@@ -0,0 +1,27 @@
+Salata Recipe
+
+Ingredients:
+4 cups romaine lettuce, chopped
+1 cup spinach, chopped
+1/3 cup tomatoes, diced or sliced
+3 radishes, chopped
+2 celery sticks, diced
+2 tablespoon red onions, minced or diced
+1 Red Pepper, sliced
+1 Jalepeno Pepper, diced or sliced (if you can handle the spice)
+1 Broccoli, chopped
+1 Carrot, shredded 
+1 Cucumber, sliced
+1 Avocado, mashed
+
+Dressing:
+1 Tablespoon fresh lemon juice
+2 Tablespoons olive oil
+2 Tablespoons rice vinegar
+1 Tablespoon Balsamic Vinegar
+1 Tablespoon Knorr's Italian Salad Seasoning (powder not dressing)
+Salt and black pepper to taste
+
+Instructions:
+
+Add the lettuce and tomatoes to a large bowl, set aside. Set aside a portion of lettuce if you'd like leftovers. In a separate medium container, add the lemon juice, then add the olive oil in slowly while whisking constantly. Add the rrest of the ingredients to the dressing, mix well. Add salt and pepper to taste. Drizzle the dressing over the lettuce and tomatoes and toss together.