diff --git a/data/meal_urls.xlsx b/data/meal_urls.xlsx new file mode 100644 index 00000000..e29bc1c2 Binary files /dev/null and b/data/meal_urls.xlsx differ diff --git a/data/meals-ingredients-substitutes.json b/data/meals-ingredients-substitutes.json index 01c620f3..577e6561 100644 --- a/data/meals-ingredients-substitutes.json +++ b/data/meals-ingredients-substitutes.json @@ -6,7 +6,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Tuna Noodle Casserole.jpg", "video_url": null, "method": "
    \n
  1. Cook noodles al dente*, according to package directions. Drain, refresh (rinse well under cold water) and drain. Set aside in colander.
    2. \n
  2. Melt the butter or margarine in a large saucepan. Add the onions and over medium heat, cook to soften (do not brown). Add the sliced mushrooms and cook for 3 -- 4 minutes more.
    3. \n
  3. Whisk together the milk and flour in a bowl, mixing well to remove any lumps. Slowly add to the mushroom, onion mixture, stirring well after each addition. Bring to a simmer and stir constantly until thickened. Cover with some greased parchment paper (to prevent skin forming). Lower the heat to very low and allow to sit for about 20 minutes, stirring occasionally, to cook out the taste of the flour.
    4. \n
  4. Remove cover. Add some extra warm milk if sauce is too thick as the noodles will absorb some of the liquid and thicken the sauce while cooking. Stir and add the tuna, diced peppers, green peas, the thyme and salt and pepper.
    5. \n
  5. Add the noodles and stir gently to combine with the sauce. Place in a greased 8" x 8" deep sided ovenproof baking dish, dot with butter or margarine, cover with foil and bake until heated through and bubbly.
    6. \n
\n", "total_cost": null, @@ -135,7 +135,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Chicken Curry.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil or ghee in a saucepan and add the onions, cardamom seeds, cloves and cinnamon. Cook, stirring frequently over medium heat until the onions are soft and lightly browned.
    2. \n
  2. Add the mashed ginger and garlic and cook for a further 10 minutes while stirring.
    3. \n
  3. Add the curry powder and cook out for about one minute. Add the tomato paste and stir well to blend.
    4. \n
  4. Add water or stock and bring to a boil. Lower heat and place the chicken in the sauce. Add salt and pepper to taste. Simmer for about 40 minutes until the chicken is almost cooked. Remove the chicken and place on plate.
    5. \n
  5. Continue simmering the sauce until it reduces by about a third and thickens slightly. Add the chicken back to the pan and cook for another 10 -- 15 minutes. Remove the whole spices. Serve over plain white rice.
    6. \n
\n", "total_cost": null, @@ -264,7 +264,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Tuna Salad Sandwich.jpg", "video_url": null, "method": "
    \n
  1. Open the can of tuna and drain the liquid. Place tuna into a bowl.
    2. \n
  2. Break up the tuna using a fork. Add the mayonnaise and the salt and pepper and mix gently together.
    3. \n
  3. Lay out six (6) pieces of bread on a cutting board or counter top and divide and spread the filling between three (3) slices of bread. Top each with the remaining slices. Cut diagonally, wrap well and refrigerate for use.
    4. \n
\n", "total_cost": null, @@ -315,14 +315,14 @@ ] }, { - "name_en": "Beef Mix for Tacos", + "name_en": "Taco Beef Mixture", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Taco Beef Mixture.jpg", + "video_url": "https://www.youtube.com/watch?v=fDUS2s_qZ2U", "method": "
    \n
  1. Place the oil in a heavy bottomed saucepan. Heat the oil over medium heat. When hot add the onion and fry until softened (do not brown)
    2. \n
  2. Add the ground beef and cook until cooked through and no pink remains. Drain and discard fat from the saucepan.
    3. \n
  3. Add the garlic, chili powder, cumin, coriander (if using) and the salt and pepper. Cook together for a few minutes.
    4. \n
  4. Add the tomato sauce and jalapenos. Lower heat and simmer until thickened. Taste for seasoning and adjust if necessary.
    5. \n
  5. Heat taco shell or tortillas in oven until warm. Place ¼ cup of meat mixture into taco shell and top with your favourite toppings, or, place ¼ cup of meat mixture onto tortilla, top with favorite toppings and fold in edges and roll.
    6. \n
\n", "total_cost": null, "serving_cost": null, @@ -434,8 +434,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Chicken Fricot.jpg", + "video_url": "https://www.youtube.com/watch?v=J_IySYObIZE&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=11", "method": "
    \n
  1. In a heavy bottomed pan, melt butter and over medium heat brown the chicken thighs until golden brown on all sides.
    2. \n
  2. Remove the chicken from the pan and set aside. Add the onions to the pan and fry until softened. Add the flour to the onions and, stirring frequently, cook for 1 -- 2 minutes.
    3. \n
  3. Add the water, chicken pieces, salt and pepper and summer savory. Bring to a boil. Lower heat and simmer gently for about ½ hour, until chicken is tender. Add the potatoes, carrots and celery and simmer for another 20 minutes or so.
    4. \n
\n", "total_cost": null, "serving_cost": null, @@ -547,7 +547,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Herbed Yogurt Dip.jpg", "video_url": null, "method": "
    \n
  1. Combine all the ingredients in a bowl and mix well together. Check seasoning and add a little salt and pepper if needed. Cover and chill in refrigerator for a few hours before serving.
    2. \n
\n", "total_cost": null, @@ -639,8 +639,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/chicken Noodle Soup.jpg", + "video_url": "https://www.youtube.com/watch?v=r33RTXND_yM&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=7", "method": "
    \n
  1. In a large saucepan, heat the butter or oil. Add the onions, carrots and celery. Cook together for about 5-6 minutes until softened. Add the garlic, bay leaves and thyme and stir together for another minute.
    2. \n
  2. Add the chicken stock and bring to a simmer. Taste and add salt and pepper if required*.( Certain purchased stocks do contain* varying amounts of salt)
    3. \n
  3. Place the chicken thighs into the broth. Bring back to a simmer. Partially cover the pot and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken from the pot. Add more stock or water if needed.
    4. \n
  4. Turn the heat to medium low and stir in the noodles. Cook for about 6 -- 10 minutes until tender.
    5. \n
  5. While the noodles are cooking, shred the chicken or cut into a small dice. Add to the broth. Taste for seasoning and add more salt and pepper if needed.
    6. \n
  6. Stir in the chopped parsley. Serve hot
    7. \n
  7. Remove the lid and fluff the rice with a fork. Taste for seasoning and add a little salt and pepper if required.
    8. \n
\n", "total_cost": null, "serving_cost": null, @@ -759,7 +759,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Sloppy Joes.jpg", "video_url": null, "method": "
    \n
  1. Place the ground beef and diced peppers in a saucepan and cook over medium heat until no pink remains and beef is cooked through. Drain fat and discard.
    2. \n
  2. Stir in the tomatoes, tomato sauce, tomato paste and the remaining ingredients.
    3. \n
  3. Bring to a boil. Lower heat and simmer for about 45 minutes until all flavors have blended. Remove bay leaf. Taste for seasoning. Adjust if necessary.
    4. \n
  4. Place bottom of toasted hamburger bun on a plate and top with 1 cup / 119 ml of sloppy joe. Top with remaining half of bun.
    5. \n
\n", "total_cost": null, @@ -873,7 +873,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Toutiere.jpg", "video_url": null, "method": "
    \n
  1. In a saucepan, combine the pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves and, over medium heat, cook until the mixture boils, stirring occasionally. Reduce the heat to low and continue cooking until the meats are cooked, approximately 5 to 10 minutes.
    2. \n
  2. Line the bottom of the pie dish with approximately half of the prepared pastry and spoon in the hot meat mixture. Roll out the remaining pastry and lay over the pie. Pinch the edges of the pastry. Cut slits in the pastry to allow steam to escape and, to prevent burning, cover the edges of the pie with aluminium foil.
    3. \n
  3. Bake in preheated oven for approximate 20 minutes. Remove the foil and continue cooking for an additional 15 to 20 minutes. Remove from the oven and let stand for 10 minutes before slicing.
    4. \n
\n", "total_cost": null, @@ -966,13 +966,13 @@ ] }, { - "name_en": "Chicken Baked in Mushroom Sauce", + "name_en": "Chicken in Mushroom Sauce", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Chicken in Mushroom Sauce.jpg", "video_url": null, "method": "
    \n
  1. Place 2 Tbsp. / 30 ml of the oil in a heavy bottom saucepan or Dutch oven. Heat over medium heat. When hot, add the diced onions and sliced carrots. Lower heat to low, cover pan and cook together until vegetables are softened. Remove onions and carrots from the pan and set aside.
    2. \n
  2. Add the remaining 1 Tbsp. /15 ml of oil to the saucepan and heat over medium heat. While the oil is heating, remove the skin from the chicken and discard. Place the chicken in a bag, add the flour and the salt and pepper. Seal or hold the top of the bag and shake the bag well to coat the chicken.
    3. \n
  3. When the oil has heated add the chicken thigh and cook, browning both sides of the chicken for about 10 minute per side.
    4. \n
  4. Pour the whisked mushroom soup and the water into an ovenproof baking dish and mix together. Add the chicken piece and sprinkle the breadcrumbs over all.
    5. \n
  5. Bake in preheated oven until breadcrumbs are browned and the sauce is bubbling*[. Prior to serving, check that no pink is present in the chicken piece.]{.underline}*
    6. \n
\n", "total_cost": null, @@ -1064,7 +1064,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Baked Fish Fillets.jpg", "video_url": null, "method": "
    \n
  1. Lightly spray an ovenproof baking dish with the spray oil.
    2. \n
  2. Cut the fish into approximately 4 oz. W pieces and place in the baking dish.
    3. \n
  3. Combine the lime juice, mayonnaise, onion powder and pepper in a bowl and mix together well. Spread over the fish in the baking dish. Sprinkle with breadcrumbs and drizzle with the melted butter or margarine.
    4. \n
  4. Bake for 20 minutes or until the fish flakes easily when tested with a fork.\nServe garnished with a lemon wedge
    5. \n
\n", "total_cost": null, @@ -1150,7 +1150,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Risotto.jpg", "video_url": null, "method": "
    \n
  1. Heat the stock in saucepan. Lower the heat and keep hot.
    2. \n
  2. In a large, heavy bottomed saucepan or skillet, heat the oil and 1 Tbsp of the butter over medium heat. When hot add the onion or shallot. Fry for 2-3 minutes until softened.
    3. \n
  3. Add the rice to the saucepan and stir until the rice is coated with the butter and oil. Cook for a few minutes more, stirring frequently. Be careful not to let the rice brown.
    4. \n
  4. Add the vermouth or wine and cook until the liquid is fully absorbed by the rice.
    5. \n
  5. Add a ladle of the hot stock and stirring constantly until the stock has been absorbed and the rice appears dry. Continue adding the stock to the rice, stirring constantly after each addition. After the addition of all of the stock the rice should be softened and tender.
    6. \n
  6. Stir in the remaining 3 Tbsp of butter, the Parmesan cheese and parsley. Season to taste with the salt and a few grindings of pepper.
    7. \n
\n", "total_cost": null, @@ -1259,7 +1259,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Beakfast Burrito.jpg", "video_url": null, "method": "

Heat a frying pan or skillet over medium heat. Add the diced bacon and fry until just beginning to crisp. Add the peppers, onion and jalapeno if using and fry, stirring occasionally, until the bacon is cooked and the vegetables are softened. Remove bacon and vegetables from the pan and set aside. Pour off the fat from the pan and discard. Wipe out the pan with a paper towel.

\n

In a bowl, whisk the egg, milk salt and pepper together. Add 1 Tbsp. / 15 ml of oil to the pan and heat over medium to low heat. Add the egg mixture and stirring, cook the eggs until just set.

\n

While the eggs are cooking, lay out the tortilla shells on a flat surface. Divide the egg mixture between the 6 shells. Sprinkle each with 1 Tbsp. / 15 ml of grated cheese. Roll shells tightly, folding in the edges. Serve immediately with salsa on the side.

\n", "total_cost": null, @@ -1366,7 +1366,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Sweet and Sour Sauce.jpg", "video_url": null, "method": "
    \n
  1. Combine all ingredients except cornflour in a saucepan, add 4 fl. ozs water, mix and bring to a boil.
    2. \n
  2. Add cornflour mix and stir well. Bring back to boil and stir until mixture thickens. Remove from heat and chill for use.
    3. \n
\n", "total_cost": null, @@ -1438,13 +1438,13 @@ ] }, { - "name_en": "Ratatouille", + "name_en": "Ratattouille", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Ratattouille.jpg", "video_url": null, "method": "
    \n

  1. To remove the bitterness from the eggplants Slice the eggplants\nlengthwise into ½" slices and place on a large platter. Sprinkle\nwith a little salt on both sides and let sit for 20 -- 30 minutes.\nPat dry with paper towels and cut into 3 or 4 pieces..

    \n
    2. \n

  2. Meanwhile, slice the zucchini, yellow squash and tomatoes. (To peel\nthe tomatoes, remove the core and run a paring knife all the way\naround the tomato just under the skin. Place in a saucepan of\nboiling water for 15- 20 seconds. Remove and plunge into ice cold\nwater. The skin will be easy to remove).

    \n
    3. \n

  3. Heat 1 Tbsp. /15ml of the olive oil in a skillet or frying pan over\nmedium high heat and add the pepper slices and cook for about 3 -- 4\nminutes. Add the pasta sauce, reduce heat to medium and heat the\nsauce. Once heated pour the sauce into an ovenproof baking dish or\nskillet.

    \n
    4. \n

  4. Layer the sliced zucchini, squash and eggplant in a spiral pattern\nin the baking dish or skillet.

    \n
    5. \n

  5. To make the herb drizzle to pour over the vegetables and sauce, mix\ntogether the minced garlic, thyme, parsley, basil, olive oil,\nvinegar and salt and pepper. Pour evenly over the vegetables and\nsauce.

    \n
    6. \n

  6. Cover the baking dish with aluminium foil and bake for 40 -- 45\nminutes covered. Remove the foil for the last 15 -- 20minutes, until\nthe vegetables are softened and the tops of the vegetables are just\nstarting to brown.

    \n
    7. \n
\n", "total_cost": null, @@ -1566,13 +1566,13 @@ ] }, { - "name_en": "Classic Meatloaf", + "name_en": "Meatloaf", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Meatloaf.jpg", "video_url": null, "method": "
    \n
  1. Preheat the oven to 350℉ /190℃
    2. \n
  2. In a large bowl place the beef, bread crumbs, onion, milk, egg, BBQ sauce, Worcestershire sauce, parsley, salt, garlic powder and pepper. Using your hands, mix together until well combined.
    3. \n
  3. Add the meat mixture to a 9" x 5" loaf pan and lightly press down to level.
    4. \n
  4. In a small bowl add the ketchup, brown sugar and vinegar and stir to combine. Pour this sauce over the meatloaf, spreading it evenly.
    5. \n
  5. Bake in a preheated oven for about 55 minutes. Remove from the oven, Let the meatloaf rest for 10 minutes before serving as it may fall apart.
    6. \n
\n", "total_cost": null, @@ -1692,7 +1692,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Green lentils with Garlic and Onions.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil in a saucepan or skillet. When hot, add the cumin seeds. When the cumin seeds begin to pop. Lower heat and add the garlic. Stir well. Do not let the garlic brown.
    2. \n
  2. Add the onions and cook until the onions begin to turn brown.
    3. \n
  3. Add the lentils. Stir to coat with the oil. Add the water. Bring to a boil. Lower heat and simmer until the lentils are tender. About 45 minutes.
    4. \n
  4. Add the salt and cayenne pepper. Stir to mix. If the mixture is a little dry, add more water.
    5. \n
\n", "total_cost": null, @@ -1764,13 +1764,13 @@ ] }, { - "name_en": "Oven Baked French Onion Pork Chops", + "name_en": "French Onion Pork Chops", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/French Onion Pork Chops.jpg", "video_url": null, "method": "
    \n
  1. Pre-heat oven to 350f / 180c
    2. \n
  2. Heat the oil over medium high heat in an oven safe, heavy bottomed skillet.
    3. \n
  3. Sprinkle the pork chops with a little pepper and fry 2-3 minutes on each side until browned.
    4. \n
  4. Sprinkle the chops with the onion soup mix and add the water to the skillet. Stir to mix.
    5. \n
  5. Place the skillet in the pre-heated oven and bake for about 15- 20 minutes. After about 15 minutes add the sliced mushrooms to the skillet and continue to bake for another 15 -- 20 minutes until the pork chops are tender Remove the pork chops to a plate, reserving the drippings and mushrooms in the skillet.
    6. \n
  6. To make the gravy - In a separate saucepan melt the butter or margarine over low heat. Stir in the flour and mix well together to make a roux. Cook until the roux is a light golden colour, stirring constantly. Continue to cook for a few minutes until the flour taste has been 'cooked out'.
    7. \n
  7. Spoon the roux into the skillet, turn heat to medium low and mix well with the drippings and mushrooms in the skillet. Add hot water if the sauce is too thick. Add the pork chops to the skillet and spoon over the gravy. Continue to cook for a few minutes until flavours have blended and chops and gravy have heated through. Serve sprinkled with chopped parsley.
    8. \n
\n", "total_cost": null, @@ -1848,7 +1848,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Fruit Salsa.jpg", "video_url": null, "method": "
    \n
  1. Combine all of the ingredients in a large bowl and mix well together.
    2. \n
  2. Cover tightly and refrigerate for a few hours to allow flavours to blend. Remove from refrigerator, gently mix and serve.
    3. \n
\n", "total_cost": null, @@ -1928,13 +1928,13 @@ ] }, { - "name_en": "Fresh Pasta", + "name_en": "Pasta", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Fresh Pasta.jpg", "video_url": null, "method": "
    \n
  1. Place the flour and salt into a large bowl and make a well in the centre.
    2. \n
  2. Break the eggs into the well and add the oil.
    3. \n
  3. Using a fork, lightly beat the eggs, gradually mixing in the flour. When the dough becomes too thick to mix using a fork, continue to mix with your fingertips and then your hands. Depending on the humidity level and the size of the eggs you use, you may not need all the flour before the dough is ready.
    4. \n
  4. Remove the dough from the bowl and place on a floured surface and knead for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
    5. \n
  5. Let the dough stand, covered with a clean kitchen towel for 30 minutes before you begin rolling. Use a rolling pin (pasta roller) and roll the dough until very thin. If you have a pasta machine, follow the manufacturer's instructions.
    6. \n
  6. Cut the rolled out dough into 1 cm / 1/3" strips for fettuccine and slightly thinner for noodles.
    7. \n
\n", "total_cost": null, @@ -1992,7 +1992,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Potato and Onion Soup.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil in a heavy bottomed saucepan. Add the diced onions and ginger and fry, stirring, until the onions are softened. Add the potatoes and cook together for 4 - 5 minutes, stirring frequently.
    2. \n
  2. Meanwhile, mix together the cumin, coriander, turmeric and cinnamon with 2 tbsp of water to form a paste. Add the paste to the potatoes and onions and cook together for a few minutes to release flavours.
    3. \n
  3. Add the chicken or vegetable broth and the salt and pepper to taste. Bring to a boil then lower the heat and simmer for about 30 minutes until the potatoes are tender.
    4. \n
  4. Using a stick blender, or by placing small amounts at a time into a blender or food processor, blend until smooth. Place back in saucepan, stir and adjust seasoning if required. If too thick, add some stock or water.
    5. \n
\n", "total_cost": null, @@ -2121,13 +2121,13 @@ ] }, { - "name_en": "Balsamic Vinaigrette Dressing", + "name_en": "Balsamic Vinaigrette", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Balsamic Vinaigrette.jpg", "video_url": null, "method": "
    \n
  1. Combine all ingredients in a bowl and whisk thoroughly.
    2. \n
  2. Cover tightly and refrigerate for a few hours to allow flavours to blend. Remove from refrigerator. Dressing will separate. Whisk prior to serving.
    3. \n
\n", "total_cost": null, @@ -2198,7 +2198,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Vegetable Meatballs.jpg", "video_url": null, "method": "
    \n
  1. Cook the cauliflower florettes in a pot of boiling water for about 5 minutes until fork tender. Remove from water to a colander to drain. Reserve the water to add to meatball mixture if too dry.
    2. \n
  2. Place the cauliflower, brown rice or quinoa in a food processor and pulse until semi smooth Transfer to large bowl and add the remaining ingredients. Mix well to combine. If the mixture is too dry, add a little of the water from cooking the cauliflower, or, place about 1/3 of the mixture back into the processor and pulse to a smoother consistency. Add back to mixture and mix well.
    3. \n
  3. Roll about 1 Tbsp of the mixture into small balls.
    4. \n
  4. Heat the oil in a frying pan over medium heat and add the meatballs. Fry for a few minutes, gently turning as they cook to lightly brown all sides.
    5. \n
\n", "total_cost": null, @@ -2299,7 +2299,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Onion Fritters.jpg", "video_url": null, "method": "
    \n
  1. Mix together all of the dry ingredients.
    2. \n
  2. Add the milk and egg and mix together.
    3. \n
  3. Add the onions and mix well together
    4. \n
  4. Heat the oil over medium heat in a frying pan or skillet. When hot, add ¼ cup measures (4 tbsp.) of the mixture into the pan. Fry until browned on both sides and the fritter is slightly soft in the centre.
    5. \n
\n", "total_cost": null, @@ -2371,14 +2371,14 @@ ] }, { - "name_en": "Gnocchi (Potato Pasta)", + "name_en": "Gnocchi", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Gnocchi.jpg", + "video_url": "https://www.youtube.com/watch?v=cTKyDYZPIf8&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=10", "method": "
    \n
  1. Wash the potatoes. Do not peel. Place them in a saucepan, cover with cold water and bring to a boil. Cook for about 20 minutes until tender.
    2. \n
  2. While the potatoes are still hot mash them, preferably with a potato ricer.
    3. \n
  3. Place the flour in a large bowl and add the potatoes.
    4. \n
  4. Work the flour into the potatoes until the dough is soft and pliable. If the dough is too soft, add more flour.
    5. \n
  5. Dust a work surface or a large cutting board with flour.
    6. \n
  6. Roll cupful of the dough into logs about ¾" in diameter and cut into 1 -- 1 ½" pieces. Using the tines (prongs) of a fork, mark the pieces with the fork. Arrange the gnocchi pieces on a floured baking sheet.
    7. \n
  7. Bring a large pot of salted water to the boil and gently add the gnocchi. When they rise to the surface, in about 2 -- 3 minutes, they are done. Remove from the saucepan with a slotted spoon and place in another saucepan along with your favourite sauce.
    8. \n
\n", "total_cost": null, "serving_cost": null, @@ -2414,14 +2414,14 @@ ] }, { - "name_en": "Couscous with Green Peas and Mint", + "name_en": "Couscous with Peas and Mint", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Couscous with Peas and Mint.jpg", + "video_url": "https://www.youtube.com/watch?v=wg_tCgwJgv4&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=31", "method": "
    \n
  1. Place the couscous in a bowl.
    2. \n
  2. In a saucepan, combine the stock, oil, salt and pepper. Bring to a boil. Pour over the couscous in the bowl. Cover the bowl with plastic wrap and let sit for 5 -- 7 minutes until all of the liquid has been absorbed. Fluff with a fork.
    3. \n
  3. Meanwhile, heat the butter in a frying pan. Add the diced onions and peppers and fry until soft.
    4. \n
  4. Cook the peas in boiling salted water until tender. Drain.
    5. \n
  5. Add the onion and pepper mixture, peas and chopped mint to the couscous. Mix together gently. Taste for seasoning and add salt if required. Serve in a bowl with a "knob" of butter on top.
    6. \n
\n", "total_cost": null, "serving_cost": null, @@ -2528,7 +2528,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Cheddar Corn Muffins.jpg", "video_url": null, "method": "

In a bowl, combine cornmeal, cheese, flour (sifted), baking soda and salt. In another bowl, whisk together eggs, corn, milk and oil. Add to dry ingredients, stir well. Add parsley. Do not overmix. Scoop into greased muffin pan and bake for approx. 25 minutes at 400f.

\n", "total_cost": null, @@ -2614,14 +2614,14 @@ ] }, { - "name_en": "Vegan Mushroom Cassoulet", + "name_en": "Mushroom Cassoulet", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Mushroom Cassoulet.jpg", + "video_url": "https://www.youtube.com/watch?v=OUqLTIh2KQY&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=12", "method": "
    \n
  1. In a large, heavy bottomed frying pan or skillet place 2 Tbsp of the oil and heat over medium heat. When hot add the shallots, garlic, carrots, and celery. Cook until the vegetables are tender. Add the white wine and continue cooking until the wine has reduced by about half.
    2. \n
  2. Add the soaked beans, vegetable broth, tomato paste, bay leaves, parsley, thyme, and cloves. Bring to the boil. Lower heat and simmer for about 1 ½ hours until the beans are tender and most of the liquid has been absorbed. The dish should have the consistency of a stew. If too dry, add a little vegetable broth.
    3. \n
  3. Remove from the heat, discard the bay leaves and season with salt and pepper to taste.
    4. \n
  4. Add the remaining 4 Tbsp of oil to a large ovenproof Dutch oven and heat over medium heat. When hot, add the mushrooms and cook until they are browned on all sides. Remove from heat.
    5. \n
  5. In a small bowl, stir together the panko crumbs and ¼ Tsp each of salt and pepper. Combine the stew and the mushrooms in the Dutch oven. Sprinkle the top with the panko crumbs, cover the pot and bake at 325f for about an hour until the casserole is bubbly. For the last 10 -- 15 minutes , remove the cover to allow the crumbs to brown lightly.
    6. \n
\n", "total_cost": null, "serving_cost": null, @@ -2755,13 +2755,13 @@ ] }, { - "name_en": "O'Brien Potatoes", + "name_en": "O_Brien Potatoes", "name_fr": null, "tags": ["Breakfast"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/O_Brien Potatoes.jpg", "video_url": null, "method": "
    \n
  1. Place the potatoes in a saucepan. Cover with cold water. Bring to a boil. Lower heat and simmer until fork tender. Drain and set aside.
    2. \n
  2. In a frying pan, heat the oil and when hot add the onions and peppers. Fry until lightly browned. Set aside. Wipe out the frying pan, add a little more oil and add the potatoes. Fry, turning frequently, until lightly browned. Add the onions and peppers and stir together. Add salt and pepper to taste. Fry for a further 5 minutes.
    3. \n
\n", "total_cost": null, @@ -2826,13 +2826,13 @@ ] }, { - "name_en": "Fresh Green Pea Soup with Mint", + "name_en": "Pea Soup with Mint", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Pea Soup with Mint.jpg", "video_url": null, "method": "
    \n
  1. Melt the butter in a heavy bottomed saucepan over medium heat. Add the onion and fry, stirring frequently, until softened but not browned. Add 2 cups of the broth and bring to a boil. Add the peas, reduce the heat and simmer gently until the peas are tender, about 5 minutes for fresh peas and about 2 minutes for frozen peas.
    2. \n
  2. Add the parsley, mint and the remaining 2 cups of broth to the pot. Cook for about 10 minutes more.
    3. \n
  3. Cool the soup slightly and, either puree with an immersion (stick) blender, or in small batches, blend in a blender. Thin with water if too thick.
    4. \n
  4. In a small bowl whisk together the crème fraiche or sour cream and heavy (35%) cream.
    5. \n
  5. Serve the soup warm or cold topped with the crème fraiche mix and chopped chives
    6. \n
\n", "total_cost": null, @@ -2938,7 +2938,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Colcannon.jpg", "video_url": null, "method": "
    \n
  1. Place the potatoes in a saucepan cover by at least 1" of cold water and add 2 Tbsp / 30 mL of salt. Bring to a boil and boil until fork tender, about 15 -- 20 minutes. Drain.
    2. \n
  2. While the potatoes are cooking, melt the butter in a skillet or saucepan. Add the greens and, over medium heat, cook the greens for 3 -- 4 minutes until they have wilted and softened. Add the green onions and cook for a further 1 -- 2 minutes more. Keep warm.
    3. \n
  3. Mash the potatoes with the milk or cream, add the greens and mix together well. Add salt to taste and serve hot, topped with a "knob" of butter.
    4. \n
\n", "total_cost": null, @@ -3002,7 +3002,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Red Beans and Rice.jpg", "video_url": null, "method": "
    \n
  1. Place the oil in a heavy bottom saucepan. Heat over medium heat. When hot, add the diced onions, garlic and thyme. Mix together and cook stirring frequently for 3 -- 4 minutes.
    2. \n
  2. Add the rice and beans. Stir. Add the water, coconut milk, salt and pepper and the chili pepper. Stir to combine ingredients and bring to a boil.
    3. \n
  3. Lower the heat to low, cover the saucepan and cook until almost all of the liquid has been absorbed. Remove from the heat and leave, with the lid on, for about 10 -- 15 minutes to finish cooking the rice.
    4. \n
  4. Remove the chili pepper. For a mildly spicy dish, finely chop ½ of the pepper and add back to the rice.
    5. \n
\n", "total_cost": null, @@ -3095,14 +3095,14 @@ ] }, { - "name_en": "Smoky White Bean Shakshuka", + "name_en": "White Bean Shakshuka", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/White Bean Shakshuka.jpg", + "video_url": "https://www.youtube.com/watch?v=fYFoQZzbJUk&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=13", "method": "
    \n
  1. In a 12" frying pan or skillet, heat the oil over medium heat, add the onions and garlic and fry gently until the onions are softened.
    2. \n
  2. Add the tomatoes and their juice, the smoked paprika, cumin, oregano, red pepper flakes and some freshly ground pepper. Stir well to combine. Allow the sauce to simmer, stirring occasionally for about 7 -- 10 minutes until thickened slightly. Add a little salt and taste the sauce and add more of the other spices if needed.
    3. \n
  3. While the sauce is cooking, drain and rinse the cannellini beans and add to the sauce. Stir to combine. Continue simmering the sauce for a few minutes more.
    4. \n
  4. Break the 6 eggs into the sauce, placing them separately around the pan. Cover the pan and let the sauce simmer until the egg whites are set but the yolks are still soft. Remove the lid and sprinkle with the chopped parsley and crumbled Feta (optional)
    5. \n
\n", "total_cost": null, "serving_cost": null, @@ -3230,7 +3230,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Banana Fritters.jpg", "video_url": null, "method": "
    \n
  1. In a bowl, peel and mash the bananas.
    2. \n
  2. In a separate bowl, beat the egg. Add sugar, vanilla and cinnamon and mix together. Add to mashed bananas.
    3. \n
  3. Sift the flour and the baking powder and add to the above mixture gradually, mixing well after each addition.
    4. \n
  4. Heat about ¾" of oil in a heavy bottomed skillet and drop spoonful of batter into the hot oil. Press down lightly. Lightly brown both sides. Check that the fritter has been cooked through before transferring to a serving plate.
    5. \n
  5. Dust with icing sugar prior to serving.
    6. \n
\n", "total_cost": null, @@ -3315,8 +3315,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Honey Roasted Root vegetables.jpg", + "video_url": "https://www.youtube.com/watch?v=tgN_NH3AthM&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=15", "method": "
    \n
  1. In a large bowl whisk together the oil, thyme, vinegar honey or brown sugar, salt and pepper. When mixed, add the garlic and vegetables. Mix to thoroughly coat the vegetables.
    2. \n
  2. Spread the coated vegetables in a single layer on a baking sheet and bake for approximately 45 -- 5- minutes until lightly browned and cooked through.
    3. \n
\n", "total_cost": null, "serving_cost": null, @@ -3414,7 +3414,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Trail Mix Bars.jpg", "video_url": null, "method": "
    \n
  1. Grease a 10" x 15" baking sheet.
    2. \n
  2. In a large bowl, stir together the rice cereal, oat cereal, raisins and / or dried cranberries and the sunflower seeds. Set aside
    3. \n
  3. Combine the honey and sugar in a saucepan and, over medium heat, bring to a rolling boil, stirring constantly. Lower the heat and continuing to stir frequently, cook for a further 2 -- 3 minutes.
    4. \n
  4. Add the peanut butter and vanilla and stir until the peanut butter has melted and the mixture is smooth.
    5. \n
  5. Pour the mixture over the cereal mixture and mix gently but well.
    6. \n
  6. Spoon into the greased baking sheet and press down to a compact even layer. Cover and refrigerate until set. Cut into bars. Cover and keep refrigerated.
    7. \n
\n", "total_cost": null, @@ -3502,13 +3502,13 @@ ] }, { - "name_en": "Savoury Vegan Succotash", + "name_en": "Succotash", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Succotash.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil over medium heat in a large saucepan and add the onions and a pinch of salt and fry for about 5 minutes until softened. Stir in the garlic and fry for a further 1 minute.
    2. \n
  2. Add the red pepper and fry for a further 3-4 minutes.
    3. \n
  3. Add the diced tomato and jalapeno and mix well. Add the zucchini and broth and cook for a further 5 minutes or until tender.
    4. \n
  4. Add the edamame beans and corn and mix well. Taste for seasoning and add salt and pepper if needed.
    5. \n
\n", "total_cost": null, @@ -3621,7 +3621,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Spanish Rice.jpg", "video_url": null, "method": "
    \n
  1. In a heavy saucepan or Dutch oven, heat the oil. Add the rice and stir to coat with the oil. Cook until the rice is translucent.
    2. \n
  2. Add the remaining ingredients and mix well.
    3. \n
  3. Bring to the boil. Lower heat to low. Cover the pot and cook for about 20 minutes. Remove from the heat and let rest covered for an additional 5 -- 8 minutes.
    4. \n
  4. Remove the lid and fluff the rice with a fork. Taste for seasoning and add a little salt and pepper if required.
    5. \n
\n", "total_cost": null, @@ -3699,7 +3699,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Stuffed Peppers.jpg", "video_url": null, "method": "
    \n
  1. Cut the peppers lengthwise and remove ribs and seeds. Set aside.
    2. \n
  2. Add the crumbled sausage meat, ground beef and onions to a skillet and fry until beef and sausage meat is browned. Drain fat and discard.
    3. \n
  3. Add tomatoes and seasonings to meats and simmer for about 20 minutes.
    4. \n
  4. Remove from heat and add the cooked rice to the sauce. Mix well. Stuff the peppers loosely with the meat and rice mixture as the rice will expand during cooking.
    5. \n
  5. Place the stuffed peppers into an ovenproof baking dish and pour the tomato sauce mixed with a little olive or vegetable oil into the baking dish. Sprinkle cheese over the peppers and bake at 350f / 175c until peppers are soft, filling is hot and cheese has melted and lightly browned.
    6. \n
  6. Spoon tomato sauce over peppers to serve.
    7. \n
\n", "total_cost": null, @@ -3798,7 +3798,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Chicken Salad Sandwich.jpg", "video_url": null, "method": "
    \n
  1. Rub the oil over the chicken thighs and sprinkle with a little salt and pepper.
    2. \n
  2. Place the chicken thighs on a baking sheet and bake until the chicken is thoroughly cooked (approx. 30 minutes. Check for "doneness" by cutting chicken or using a digital thermometer*)
    3. \n
  3. When cooked, cool slightly, cover and place in refrigerator for use.
    4. \n
  4. When cooled, chop the chicken into small dice and place in bowl. Add mayonnaise and salt and pepper and mix together well.
    5. \n
  5. Lay out four (4) slices of bread on a cutting board or counter top and divide and spread the filling between two (2) slices of bread. Top each with the remaining slices. Cut diagonally, wrap well and refrigerate for use.
    6. \n
\n", "total_cost": null, @@ -3862,7 +3862,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Roasted Potatoes.jpg", "video_url": null, "method": "
    \n
  1. Peel potatoes and wash well in cold water to remove some of the starch. Drain.
    2. \n
  2. Place the potatoes into a large saucepan, cover with cold water and add 1 Tsp. of salt. Bring to the boil, turn heat to medium and simmer until a small knife inserted into the potato meets a little resistance. Remove from the heat and cool slightly.
    3. \n
  3. Place the canola oil, the rosemary and ½ Tsp of salt and ¼ Tsp of pepper into a bowl. Add the potatoes and mix gently to coat the potatoes.
    4. \n
  4. Place the potatoes onto a baking sheet or into an ovenproof glass baking dish. Pour any remaining oil in the bowl over the potatoes and place in a 325-f oven and roast turning once, until a knife inserted into the potato meets no resistance and the potatoes are lightly browned and are crispy on the outside.
    5. \n
\n", "total_cost": null, @@ -3919,7 +3919,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Pickled Red Onions.jpg", "video_url": null, "method": "
    \n
  1. Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
    2. \n
  2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
    3. \n
  3. Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
    4. \n
\n", "total_cost": null, @@ -3984,13 +3984,13 @@ ] }, { - "name_en": "Strawberry Salsa", + "name_en": "Strawberry Salso", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Strawberry Salso.jpg", "video_url": null, "method": "
    \n
  1. Combine all of the ingredients in a large bowl and mix well together.
    2. \n
  2. Cover tightly and refrigerate for a few hours to allow flavours to blend. Remove from refrigerator, gently mix and serve.
    3. \n
\n", "total_cost": null, @@ -4048,13 +4048,13 @@ ] }, { - "name_en": "Simple Spring Mix Salad Vinaigrette", + "name_en": "Spring Mix Salad", "name_fr": null, "tags": ["Main Meals", "Salad"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Spring Mix Salad.jpg", "video_url": null, "method": "
    \n
  1. In a small bowl, whisk together the mustard, garlic, vinegar 1 Tsp. / 5ml of salt and ½ Tsp. / 2.5ml of pepper. While whisking slowly add the oil until the dressing is well emulsified. (The Dijon mustard acts as an emulsifier, bringing together the vinegar and oil).
    2. \n
  2. Place the salad greens in a bowl and add enough dressing just to lightly coat.
    3. \n
\n", "total_cost": null, @@ -4125,7 +4125,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Jambalaya.jpg", "video_url": null, "method": "
    \n
  1. Place all of the ingredients in the slow cooker, except the rice.
    2. \n
  2. Cover and cook on low for 6 -- 8 hours. In the last 20 minutes, add the cooked rice.
    3. \n
\n", "total_cost": null, @@ -4245,7 +4245,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Cucumber Dill Salad.jpg", "video_url": null, "method": "
    \n
  1. Wash and dry the cucumber. The skin can be left on or partially removed. If using field cucumbers, peel and remove seeds prior to slicing.
    2. \n
  2. Slice the cucumbers as thinly as possible (almost see through). Set aside
    3. \n
  3. Place the vinegar, sugar, salt and pepper in a mixing bowl and whisk until the sugar has dissolved completely
    4. \n
  4. Add the cucumber, onion and dill. Mix together well
    5. \n
  5. Refrigerate, turning occasionally, for at least 1 hour
    6. \n
\n", "total_cost": null, @@ -4317,14 +4317,14 @@ ] }, { - "name_en": "Gnocchi (Potato pasta)", + "name_en": "Gnocchi", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Gnocchi.jpg", + "video_url": "https://www.youtube.com/watch?v=cTKyDYZPIf8&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=10", "method": "
    \n
  1. Wash the potatoes. Do not peel. Place them in a saucepan, cover with cold water and bring to a boil. Cook for about 20 minutes until tender.
    2. \n
  2. While the potatoes are still hot mash them, preferably with a potato ricer.
    3. \n
  3. Place the flour in a large bowl and add the potatoes.
    4. \n
  4. Work the flour into the potatoes until the dough is soft and pliable. If the dough is too soft, add more flour.
    5. \n
  5. Dust a work surface or a large cutting board with flour.
    6. \n
  6. Roll cupful of the dough into logs about ¾ inch in diameter and cut into 1 -- 1 ½ inch pieces. Using the tines (prongs) of a fork, mark the pieces with the fork. These ridges made with a fork, will hold the sauce. Arrange the gnocchi pieces on a floured baking sheet.
    7. \n
  7. Bring a large pot of salted water to the boil and gently add the gnocchi. When they rise to the surface, in about 2 -- 3 minutes, they are done. Remove from the saucepan with a slotted spoon and place in another saucepan along with your favourite sauce.
    8. \n
\n", "total_cost": null, "serving_cost": null, @@ -4367,13 +4367,13 @@ ] }, { - "name_en": "Quick and Easy Fish Stew", + "name_en": "Fish Stew", "name_fr": null, "tags": ["Main Meals", "Fish Stew"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Quick and Easy Fish Stew.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil over medium high heat in a large saucepan and add the onions, carrots and celery. Fry for about 4 minutes or until softened. Add the crushed garlic and cook for a minute more. Add the chopped parsley and tomato paste, mix well and while stirring, cook for about 10 minutes.
    2. \n
  2. Lower the heat and add the clams and their juice, grape juice and the fish. Simmer gently for about 3 -- 5 minutes until the fish is cooked through and flakes easily. Add the salt and pepper to taste. Ladle into bowls to serve.
    3. \n
  3. Continue cooking in the pan for 5 -- 10 minutes, or, place in a baking dish, sprinkle with a little cheddar cheese and bake at 350f until cheese melts and browns lightly.
    4. \n
\n", "total_cost": null, @@ -4515,7 +4515,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Egg Salad Sandwich.jpg", "video_url": null, "method": "
    \n
  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil and continue cooking for approximately 10 minutes.
    2. \n
  2. Remove from the heat and run cold water over the eggs until fully cooled.\n(eggs can be cooked the day before use, cooled and placed in the refrigerator)
    3. \n
  3. Shell the eggs and into a bowl, grate the eggs using a grater, or, mash using a fork.
    4. \n
  4. Add the mayonnaise, salt and pepper and mix gently together.
    5. \n
  5. Lay out six (6) pieces of bread on a cutting board or countertop and divide and spread the filling between three (3) slices of bread. Top each with the remaining slices. Cut diagonally, wrap well and refrigerate for use.
    6. \n
\n", "total_cost": null, @@ -4572,8 +4572,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Chili.jpg", + "video_url": "https://www.youtube.com/watch?v=3jTJVW3Im4A&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=5", "method": "
    \n

  1. Place the oil in a heavy bottomed saucepan over medium heat. Add the\nonions and cook until softened. Add the garlic and cook together for\na few minutes.

    \n
    2. \n

  2. Add the ground beef and cook, while stirring until the beef is\ncooked through and no pink remains. Drain the fat and discard.

    \n
    3. \n

  3. Add the diced tomatoes, the tomato sauce, bay leaf, jalapeno, salt\nand chili powder. Stir to blend all ingredients.

    \n
    4. \n

  4. Over medium heat, simmer the chili for about 45 minutes until\nslightly thickened, stirring occasionally.

    \n
    5. \n

  5. Discard the bay leaf. Taste for seasoning. Adjust if necessary.

    \n
    6. \n
\n", "total_cost": null, "serving_cost": null, @@ -4657,8 +4657,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Marinara Sauce.jpg", + "video_url": "https://www.youtube.com/watch?v=q35rhlsJ-v0&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=9", "method": "
    \n
  1. Place the oil in a heavy bottom saucepan. Heat over medium heat. When hot, add the diced onions and cook, stirring frequently until softened.
    2. \n
  2. Add the garlic, lower the heat and cook with the onions for 2 -- 3 minutes. Be careful not to brown the garlic.
    3. \n
  3. Add the remainder of the ingredients, stir together and over medium heat simmer for approximately 1 hour until sauce has thickened. Stir frequently while simmering.
    4. \n
  4. Taste for seasoning and adjust as necessary. Remove bay leaf and discard.
    5. \n
\n", "total_cost": null, "serving_cost": null, @@ -4749,7 +4749,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/White Bean and Roasted Mushroom Soup.jpg", "video_url": null, "method": "
    \n
  1. Place the mushrooms, onions and garlic in a single layer on a baking sheet. Drizzle with the oil and sprinkle with half of the salt and pepper, sage and half of the thyme. Roast in oven for about 10 minutes. Mix and roast for a further 10 minutes. Try to keep mushrooms separate on baking sheet.
    2. \n
  2. While vegetables are roasting, place the vegetable stock, beans, and the remaining salt, pepper and thyme in a large saucepan. Bring to a boil. Lower heat and hold at simmer.
    3. \n
  3. When vegetables are finished roasting, let cool and place 2 cups of the broth and beans from the saucepan, along with the roasted onions and garlic into a blender and blend until smooth. Add blended bean mixture back to the saucepan and stir until smooth. Add the roasted mushrooms. Stir to combine. Taste for seasoning and add additional salt and pepper if required.
    4. \n
\n", "total_cost": null, @@ -4857,7 +4857,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Stir Fried Cabbage.jpg", "video_url": null, "method": "
    \n
  1. Cut the core from the cabbage and shred the leaves finely.
    2. \n
  2. Heat the oil in a wok or frying pan until hot and stir fry the cabbage for 2 -- 3 minutes. Add the soy sauce, lemon juice, if using, caraway seeds and pepper. Stir and toss together for 1 -- 2 minutes. Serve immediately.
    3. \n
\n", "total_cost": null, @@ -4921,7 +4921,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Easy 6 Ingredient Chili.jpg", "video_url": null, "method": "
    \n
  1. In a large saucepan, cook ground beef over medium to high heat, breaking up lumps and, stirring frequently until browned. Remove the meat with a slotted spoon and set aside. Reserve 1 Tbsp. of the fat and discard the remainder.
    2. \n
  2. Add the diced onion to the saucepan and cook the onions until translucent and softened.
    3. \n
  3. Add the ground beef and all of the remaining ingredients. Stir to combine. Bring to a boil then reduce heat. Simmer for 10 to 15 minutes.
    4. \n
  4. Season with salt and pepper to taste and serve garnished with toppings of your choice.
    5. \n
\n", "total_cost": null, @@ -4999,7 +4999,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Cauliflower Breadsticks.jpg", "video_url": null, "method": "
    \n
  1. Preheat oven to 425℉ / 215℃ and line a baking sheet with parchment paper.
    2. \n
  2. Remove the core from the cauliflower and break it up into small florettes.
    3. \n
  3. Place florettes in a food processor and pulse until it resembles grains of rice. If you do not have a food processor, chop cauliflower into very small pieces.
    4. \n
  4. In a large bowl, mix the cauliflower with the ½ cup of mozzarella cheese, ½ cup of Parmesan cheese, the egg, minced garlic, basil, parsley, salt and black pepper. Place the mixture in the lined baking sheet and spread out into a 9" x 7" rectangle about ¼" thick.
    5. \n
  5. Bake in the preheated oven for about 10 -- 12 minutes. Remove from the oven and top with ¾ cup of mozzarella cheese. Return to the oven and bake until the cheese has melted and starting to brown
    6. \n
  6. Remove from oven and allow to cool for 10 minutes. Cut into breadsticks. Garnish with fresh basil and a little Parmesan cheese. Excellent served with Marinara sauce.
    7. \n
\n", "total_cost": null, @@ -5099,7 +5099,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Gluten Free Lemon Bread.jpg", "video_url": null, "method": "
    \n
  1. Place the flour, sugar and salt in a bowl and mix together well.
    2. \n
  2. In a separate bowl, mix the eggs, milk, oil and lemon zest. Add the dry ingredients to the egg, milk mixture and stir only until they come together. Do not overmix.
    3. \n
  3. Pour the batter into the loaf pan and bake for about 60-70 minutes until a toothpick inserted into the centre comes out clean. Remove and let cool in the loaf pan for 10 minutes. Top with the glaze. Leave in pan until glaze is absorbed into the loaf. Remove from the pan and let cool on a wire rack.
    4. \n
\n", "total_cost": null, @@ -5191,8 +5191,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Banana Bread.jpg", + "video_url": "https://www.youtube.com/watch?v=DIOrO5xExoY", "method": "
    \n
  1. In a large bowl add the mashed bananas, sugar, egg and melted butter or margarine.
    2. \n
  2. In a separate bowl mix together the flour, salt and baking soda. Stir this mixture into the banana mixture until just mixed together.
    3. \n
  3. Place the mixture in the prepared greased 9" x 5" loaf pan and bake in the 325-f preheated oven for about 50 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
    4. \n
  4. Leave in the pan for 10 minutes, then turn out and place on a wire rack to cool.
    5. \n
\n", "total_cost": null, "serving_cost": null, @@ -5270,7 +5270,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Green Bean Casserole.jpg", "video_url": null, "method": "
    \n
  1. Using fresh green beans: Top and Tail the beans (trim the ends) Blanch in boiling salted water for 2 -- 3 minutes. Drain well.
    2. \n
  2. Using Frozen Green Beans: Thaw, drain and pat dry.
    3. \n
  3. Using canned Green Beans: Drain, rinse and pat dry.
    4. \n
  4. In a large bowl, combine the green beans, mushroom soup, cheddar cheese and 1/3 cup / 79g of the fried onions. Place mixture in a greased baking dish and bake for approximately 25 -- 30 minutes.
    5. \n
  5. Remove from the oven, top with the remaining fried onions and place back in the oven for a further 5 minutes before serving.
    6. \n
\n", "total_cost": null, @@ -5320,7 +5320,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Thai Style Sweet Potato Soup.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil in a heavy bottomed saucepan.
    2. \n
  2. Add the diced onions, green pepper. Cover the saucepan and "sweat the vegetables until softened.
    3. \n
  3. Add both the potatoes, stir and cook together with the onions and peppers for 5 minutes.
    4. \n
  4. Add the chicken or vegetable stock, water, coconut milk, nutmeg and salt and pepper. Stir well. Bring to a boil. Reduce heat and simmer gently until the potatoes are cooked through.
    5. \n
  5. Using a stick blender, or by placing small amounts at a time into a blender or food processor, blend until smooth. Place back in saucepan, stir and adjust seasoning if required. If too thick, add some stock or water.
    6. \n
\n", "total_cost": null, @@ -5427,7 +5427,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Skillet Cornbread.jpg", "video_url": null, "method": "
    \n
  1. In a frying pan, fry bacon pieces until crisp. Remove the bacon from the pan and set aside. Drain the fat reserving 1 Tbsp / 15ml. (this dish is best prepared and cooked in a 10" cast iron skillet but can be made in an ovenproof frying pan or baking dish) 2. In a bowl, stir together the cornmeal, sifted flour, baking powder and soda and salt. Mix together. Add the buttermilk or milk, the eggs and mix lightly. Add the corn, reserved bacon pieces and the melted butter or margarine. 3. Pour batter into the warm skillet, frying pan or baking dish and bake at 400f for about 20 minutes until the edges and top are lightly browned. Serve warm
    2. \n
\n", "total_cost": null, @@ -5526,7 +5526,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Mixed Bean Salad.jpg", "video_url": null, "method": "
    \n
  1. Combine the sugar, vinegar, oil and salt and pepper in a small saucepan. Cook over medium heat, whisking occasionally until the sugar is dissolved. Cool slightly.
    2. \n
  2. Combine the remaining ingredients in a glass bowl. Add the dressing and toss to coat.
    3. \n
  3. Cover and refrigerate overnight. Toss and serve using a slotted spoon. Serve over a crisp lettuce leaf.
    4. \n
\n", "total_cost": null, @@ -5632,7 +5632,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Chicken Parmesan.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil in a saucepan and, when hot add the onion and garlic. Cook, stirring until the onion has softened but not browned. Add the remaining ingredients. Bring to the boil. Lower heat and simmer for about 35 -- 40 minutes until the sauce has thickened. Add salt and pepper to taste. You can, if you wish, puree the sauce to thicken. Remove from heat and set aside.
    2. \n
  2. Remove any visible fat from the breasts. Place the breasts between two pieces of plastic wrap and, with the flat side of a meat tenderizer, flatten the breasts. Set aside
    3. \n
  3. Place three bowls on a working surface and place the flour, salt and pepper in the first. Whisk the eggs and milk together and place in the second bowl and place the breadcrumbs in the third bowl
    4. \n
  4. Dip the breasts in the seasoned flour. Shake off excess. Then into the egg and milk mixture and finally into the breadcrumbs. Pat the chicken breasts firmly to ensure the crumbs adhere.
    5. \n
  5. Heat the oil and butter in a heavy bottomed frying pan over medium high heat and, when hot, add the chicken breasts and fry until golden brown on both sides and cooked through.
    6. \n
  6. While the chicken breasts are cooking, mix together the three cheeses.
    7. \n
  7. Remove the breasts from the frying pan and place apart in an oven proof skillet or baking dish. Top the breasts with the tomato sauce and the cheese mixture. Bake in a 350f oven until the cheese has melted and is browned. Serve sprinkled with the chopped parsley.
    8. \n
\n", "total_cost": null, @@ -5781,13 +5781,13 @@ ] }, { - "name_en": "Roasted Vegetable Frittata", + "name_en": "Vegetable Frittata", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Vegetable Frittata.jpg", "video_url": null, "method": "
    \n
  1. In a bowl, thoroughly toss the potatoes, parsnips or carrots and peppers with 1 Tbsp.of the olive oil and half of the salt and pepper until well coated. Spread the vegetables in a single layer on a baking sheet and bake for approximately 10-15 minutes until tender and browned
    2. \n
  2. In a large ovenproof skillet, heat the remaining 1 Tbsp. of olive oil over medium heat. Add the onions and cook for about 5 minutes until soft and translucent. Add the roasted vegetables and stir to combine.
    3. \n
  3. In a bowl, whisk together the eggs, milk, parmesan cheese, basil and the remaining salt and pepper. Pour the egg mixture over the roasted vegetables in the skillet. Cover the skillet and cook for about 5 minutes over low to medium heat until the mixture is almost set but the top is runny.
    4. \n
  4. Place skillet under a pre-heated broiler and broil until the top has puffed up and is golden brown. Remove from the oven and cut into wedges to serve.
    5. \n
\n", "total_cost": null, @@ -5894,8 +5894,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Baked Beans.jpg", + "video_url": "https://www.youtube.com/watch?v=U2QSPBsClWg&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=20", "method": "
    \n
  1. Place the beans in a large bowl and cover with cold water. Soak overnight. Add more water as necessary to ensure that the beans stay covered. In the morning drain and rinse the beans.
    2. \n
  2. Preheat the oven to 250f / 120c and place the oven rack in the middle position.
    3. \n
  3. Combine all of the ingredients except the salt, in a large ovenproof Dutch oven or a large ovenproof saucepan that has a tight fitting cover. Add pepper to taste. Add enough water to cover the beans by 2" / 5cm and bring to a boil.
    4. \n
  4. Remove from the stove. Cover the Dutch oven or saucepan and place in oven.
    5. \n
  5. Bake for about 7 hours, stirring every hour until the beans are tender. Adding more water if needed, during cooking.
    6. \n
  6. Just prior to beans being ready, remove about ½ cup of beans, mash and return to the pot.
    7. \n
  7. Taste and adjust seasoning.
    8. \n
\n", "total_cost": null, "serving_cost": null, @@ -5993,7 +5993,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Glazed Carrots.jpg", "video_url": null, "method": "
    \n
  1. Bring the water to a boil in a saucepan. When boiling, add the carrots and cook for about 10 to 12 minutes until tender but still retaining some firmness.
    2. \n
  2. Drain the carrots, place back in the saucepan and add the butter and brown sugar. Over low heat, stir until the butter or margarine and the brown sugar has melted and coats the carrots.
    3. \n
\n", "total_cost": null, @@ -6051,7 +6051,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/White Turkey Chili.jpg", "video_url": null, "method": "
    \n
  1. In a large saucepan, fry diced onions until soft.
    2. \n
  2. Add the remaining ingredients to the saucepan. Bring to a boil, stirring occasionally. Lower heat and simmer gently for about 25 -- 30 minutes. Check consistency and seasoning and adjust as necessary.
    3. \n
\n

Serve over toasted half of a hamburger bun, noodles or short pasta. Top with sour cream.

\n", "total_cost": null, @@ -6158,13 +6158,13 @@ ] }, { - "name_en": "Coffee Cake Muffins", + "name_en": "Coffee Cake Muffin", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Coffee Cake Muffin.jpg", "video_url": null, "method": "
    \n

  1. Mix all ingredients for topping. Set aside.

    \n
    2. \n

  2. In a bowl, beat butter or margarine. Add sugar and egg. Beat well until\ncreamed.

    \n
    3. \n

  3. In another bowl, combine sifted flour, baking powder and salt. Add to\ncreamed mixture, alternate with milk. Mix well. Fold in raisins.

    \n
    4. \n

  4. Line muffin tin with liners and spoon batter into liners. Sprinkle\ntopping over muffins. Bake at 375f for approximately 20 -- 30 minutes.\nCheck for "doneness" after about 20 minutes.

    \n

    To test for "doneness" a toothpick inserted into the muffin should come\nout clean.

    \n
    5. \n
\n", "total_cost": null, @@ -6257,14 +6257,14 @@ ] }, { - "name_en": "Macaroni and Cheese", + "name_en": "Mac and Cheese", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Mac and Cheese.jpg", + "video_url": "https://www.youtube.com/watch?v=K7tv8P93FVs&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9", "method": "
    \n
  1. Bring 3 litres of water, with 1 Tsp. (5 ml) of salt to the boil. Add the macaroni noodles and cook following package directions. Stir occasionally during cooking. Drain and rinse well under cold water. Place in a colander and set aside.
    2. \n
  2. For the sauce - In a large saucepan over medium heat, melt the butter. Add the flour and mix well. Lower heat and cook for about 5 minutes. Stir frequently.
    3. \n
  3. Heat the milk in a separate pan until warm and slowly add to the butter/flour mixture (the roux) over low heat, stirring frequently, cook until sauce thickens slightly, about 10-15 minutes.
    4. \n
  4. Turn the heat to very low, cover the saucepan and let sit for about 20 minutes, stirring occasionally, to cook out the taste of the flour. Add the grated cheese, salt and pepper. Stir until the cheese has melted.
    5. \n
  5. Add the noodles to the sauce and mix well. Place in a greased 8" x 8" deep baking dish. If the sauce appears too thick, add some warmed milk until desired consistency is reached. *Remember, sauce will thicken during cooking as the pasta will absorb the sauce.
    6. \n
  6. Sprinkle the breadcrumbs over the macaroni and dot with butter or margarine. For a spicier topping sprinkle with the chili powder. Bake uncovered in pre-heated oven for about 30-35 minutes or until the sauce has bubbled around the edges and the top is nicely browned. Allow to sit for a few minutes before serving.
    7. \n
\n", "total_cost": null, "serving_cost": null, @@ -6356,7 +6356,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Pulled Pork.jpg", "video_url": null, "method": "
    \n
  1. Place all of the ingredients with the exception of the pork shoulder into a blender. Add a pinch of salt and pepper and blend until smooth. Set aside.
    2. \n
  2. Sprinkle the pork with salt and pepper and place into a slow cooker along with the sauce from the blender.
    3. \n
  3. Cover and cook on low heat for 8 hours or on high for 6 hours.
    4. \n
  4. After cooking, remove the meat from the cooker to a plate and cover loosely with aluminium foil. Let stand for about 15 minutes, then shred with a fork.
    5. \n
  5. While the pork is standing, place the sauce in a saucepan and bring to a boil. Lower heat and simmer until reduced and thickened. Add the shredded pork to the sauce. Serve hot
    6. \n
\n", "total_cost": null, @@ -6477,7 +6477,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Croutons.jpg", "video_url": null, "method": "
    \n
  1. Remove crusts. Cut the bread or left over rolls into ½" x ½" squares. Place in a large bowl and sprinkle with oil. Sprinkle with your favourite spices e.g. salt, pepper, Cajun spice, garlic powder, onion powder or Italian spice mix. Toss all together. Set aside.
    2. \n
  2. Meanwhile heat the 4 Tbsp. / 60ml of oil in a heavy bottomed, oven proof pan or skillet and heat the oil over medium high heat. When hot, add the croutons and moving the pan back and forth and tossing and turning them, fry the croutons until lightly browned. Remove from the heat and place the pan in the pre-heated oven and cook, turning once, until the croutons are browned and crisp. This should take only a few minutes. Place on paper towels to remove excess oil and to cool.
    3. \n
\n", "total_cost": null, @@ -6521,8 +6521,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Calypso Pork Loin.jpg", + "video_url": "https://www.youtube.com/watch?v=dwiTrLG4Njk&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=17", "method": "
    \n
  1. Place the onion, red pepper, lime juice, thyme, garlic and chilies in a bowl. Mix well. Add the pork loin and turn in the marinade. Cover and marinate in refrigerator for about 1 hour.
    2. \n
  2. Remove from refrigerator and remove the pork from the marinade. Reserve the marinade. Sprinkle the pork loin with a little salt and pepper.
    3. \n
  3. Heat the vegetable oil in a frying pan and over medium high heat fry the loin on all sides to seal in the juices. Place the pork in an ovenproof baking dish and pour the reserved marinade over.
    4. \n
  4. Bake for about 1 -- 1 ½ hours or until the internal temperature, checked with a thermometer, reaches 160f.
    5. \n
  5. Remove from the oven and let cool for 10 minutes. Place the loin on a cutting board and slice thinly. Keep warm. While the meat is cooling, place the juices and marinade in a saucepan and bring to a boil. Simmer until thickened slightly. Taste for seasoning. Add a little salt and pepper if needed.
    6. \n
  6. Overlap the pork slices on a serving platter and spoon the sauce over.
    7. \n
\n", "total_cost": null, "serving_cost": null, @@ -6627,7 +6627,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Spicy Dhal.jpg", "video_url": null, "method": "
    \n
  1. Place the split peas, and one of the chopped onions, the bay leaf and stock or water in a saucepan. Bring to a boil. Lower heat and simmer for approximately 25 minutes. Season with salt and pepper toward the end of this period.
    2. \n
  2. In a frying pan, melt the butter or ghee and, over medium heat fry the mustard seeds for about 30 seconds until they "pop". Add the remaining onion, garlic. ginger and green pepper. Cook together for about 5 minutes until softened and then add the turmeric and garam masala or curry powder.
    3. \n
  3. Add the split pea mixture, tomatoes and a little more water or stock if too thick. Stir well, cover and cook together for a further 10 -- 15 minutes.
    4. \n
  4. Check seasoning. Remove the bay leaf and serve garnished with fresh coriander or chopped parsley.
    5. \n
\n", "total_cost": null, @@ -6770,7 +6770,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Pork and Cabbage Soup.jpg", "video_url": null, "method": "
    \n
  1. Place all of the ingredients into a slow cooker. Cover and cook on high for 4 -- 5 hours, or on low for 8 hours. Remove the pork hock, cool slightly, remove the skin and chop the meat finely. Add to soup. Adjust seasoning.
    2. \n
  2. Place all of the ingredients in a large saucepan and bring to a boil. Lower heat, cover and simmer gently for about 2 hours until the vegetables are tender, the pork hock is cooked through and all the flavours have blended. Remove the pork hock, cool slightly, remove the skin and chop the meat finely. Add to soup. Adjust seasoning
    3. \n
\n", "total_cost": null, @@ -6863,13 +6863,13 @@ ] }, { - "name_en": "No-Churn Vanilla Ice Cream", + "name_en": "No Churn Vanilla Ice Cream", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/No Churn Vanilla Ice Cream.jpg", "video_url": null, "method": "
    \n
  1. Place all of the ingredients in the jar of a blender or food processor and blend until well combined.
    2. \n
  2. Pour the ice cream base into a sealable, freezer safe container, seal and freeze for approximately 5 hours or until frozen solid.
    3. \n
  3. When ready to serve, remove from freezer and allow to thaw for 2 -- 5 minutes, scoop into bowls and top with your favourite toppings.
    4. \n
\n", "total_cost": null, @@ -6919,7 +6919,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Garlic Mashed Potatoes.jpg", "video_url": null, "method": "
    \n
  1. Place the potato chunks under cold running water for about 20 minutes to remove some of the starch. Drain.
    2. \n
  2. Place the potatoes and garlic in cold water in a saucepan, add a little salt. Bring to the boil. Lower heat and simmer until potatoes are tender.
    3. \n
  3. Drain the potatoes and using a potato masher or "ricer" (see below) mash the potatoes. Add butter, cream or milk and white pepper to taste. Do not over mash the potatoes as this will toughen them. This is where the ricer is the best choice as the potatoes are only put through once and it eliminates any lumps of potato.
    4. \n
\n", "total_cost": null, @@ -6999,7 +6999,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Orange Vinaigrette Dressing.jpg", "video_url": null, "method": "
    \n
  1. Combine the orange juice, orange zest, vinegars and shallots in a bowl and whisk together well. Slowly add the oil, whisking as you add.
    2. \n
  2. Cover tightly and refrigerate for a few hours to allow flavours to blend. Remove from refrigerator. Dressing will separate. Whisk prior to serving.
    3. \n
\n", "total_cost": null, @@ -7057,13 +7057,13 @@ ] }, { - "name_en": "Baked Fish Fillets with Lemon Cream sauce", + "name_en": "Baked Fish Fillets", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Baked Fish Fillets.jpg", "video_url": null, "method": "
    \n
  1. Place the fish fillets in a baking dish ensuring that they are not\npacked together too tightly.
    2. \n
  2. In a small saucepan place the butter or margarine, evaporated milk,\ngarlic, mustard, lemon juice, salt and pepper. Melt and stir until\nsmooth.
    3. \n
  3. Sprinkle the shallots or onion over the fish and pour the sauce over\nthe fish.
    4. \n
  4. Place in the oven and cook for 10 -- 12 minutes until the fish is\njust cooked.
    5. \n
  5. Transfer the fish to serving plates and spoon the sauce over.\nGarnish with parsley sprigs and lemon wedges.
    6. \n
\n", "total_cost": null, @@ -7162,7 +7162,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Peanut Butter Cookies.jpg", "video_url": null, "method": "
    \n
  1. Combine and mix flour, baking soda and salt in a bowl.
    2. \n
  2. In another bowl, cream shortening and both sugars until smooth and creamy.
    3. \n
  3. Beat in the egg and then the peanut butter and vanilla. Add the flour mixture gradually until a soft dough forms.
    4. \n
  4. Lightly grease a baking sheet and form into approximately 1" diameter balls. Place balls slightly apart on baking sheet. Press down slightly with a fork.
    5. \n
  5. Bake at 350f for approximately 12 minutes. Remove from oven and transfer carefully to a wire cooling rack.
    6. \n
\n", "total_cost": null, @@ -7247,7 +7247,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Channa Spicy Chickpeas.jpg", "video_url": null, "method": "
    \n

  1. Heat the oil or ghee in a saucepan or skillet and fry the onions\nover medium heat until lightly golden brown

    \n
    2. \n

  2. Add the remainder of the ingredients, except the fresh coriander,\nsliced onions and diced tomato and stir over medium heat until all\nthe flavours have blended and the liquid has taken on a rich brown\ncolour. Add some water if necessary.

    \n
    3. \n

  3. Place mixture in a serving dish and sprinkle with the coriander,\ndiced tomato and onion rings. Serve warm or cold.

    \n
    4. \n
\n", "total_cost": null, @@ -7367,7 +7367,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Bread and Butter pudding.jpg", "video_url": null, "method": "
    \n
  1. Butter the bread, remove crusts and cut into two triangles.
    2. \n
  2. Arrange half of the bread, buttered side up, in a greased 13" x 9" deep baking dish. Sprinkle with half of the raisin / sultana mix. Sprinkle with the sugar and cover with the remaining bread. Sprinkle with remaining raisin / sultana mix.
    3. \n
  3. In a bowl, combine the eggs, milk, nutmeg and cinnamon and mix well. Pour over the bread.
    4. \n
  4. Bake at 350f for about 35 -- 40 minutes until the bread is lightly browned and the custard has set.
    5. \n
  5. While the pudding is cooking, place the jam or marmalade in a small saucepan add a Tbsp. / 15ml of water and, over low heat, while stirring, melt the jam or marmalade. When cooked, remove the pudding from the oven and spread the warm jam or marmalade over the pudding. Serve warm.
    6. \n
\n", "total_cost": null, @@ -7477,13 +7477,13 @@ ] }, { - "name_en": "Chicken with a Mushroom Sauce", + "name_en": "Chicken with Mushroom Sauce", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Chicken with Mushroom Sauce.jpg", "video_url": null, "method": "
    \n
  1. Place the chicken breasts between two pieces of cling wrap and with the flat side of a meat tenderizer pound evenly until about ½" to ¾" thick. Sprinkle both sides with salt and pepper.
    2. \n
  2. In a skillet, heat the oil and butter over medium high heat. Add the chicken breast and fry for about 3 minutes on both sides until lightly golden and cooked through. Remove the chicken breasts from the skillet and set aside. Leave the skillet on the heat.
    3. \n
  3. To the skillet, add 1 Tbsp. of butter and the button or sliced mushrooms and fry until lightly golden brown. Add the remaining 1 Tbsp. of butter and the minced garlic and stirring constantly, cook for 1 minute. Reduce the heat to medium.
    4. \n
  4. Add the flour and mix, stirring constantly, for 1 minute. Slowly add about ¼ of the hot beef broth, stirring as you add to ensure that no lumps form. When smooth, slowly add the remaining hot broth, stirring constantly. Continue cooking, stirring frequently until the sauce thickens and the flour taste has been "cooked out". Taste to check seasoning and consistency. If too thick add a little broth. The chicken breasts may be placed in the sauce to coat prior to serving.
    5. \n
  5. Place the chicken on serving plates and top with the sauce. To garnish, sprinkle with chopped parsley or top with a sprig of fresh thyme.
    6. \n
\n", "total_cost": null, @@ -7591,7 +7591,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Mediterranean Bean Salad.jpg", "video_url": null, "method": "
    \n
  1. Add all of the dressing ingredients in a bowl or container. Whisk or shake well. Set aside.
    2. \n
  2. Place the beans in a large bowl. Add the rest of the salad ingredients. Add a generous amount of the dressing and gently mix together, taking care, as the cannellini beans are delicate.
    3. \n
  3. Leave for a few hours so as all flavours can blend together. Taste for seasonings and add extra if required (salt, pepper, Italian seasoning, and dressing).
    4. \n
\n", "total_cost": null, @@ -7741,7 +7741,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/15 Bean Soup.jpg", "video_url": null, "method": "
    \n
  1. In the morning, drain the beans and rinse them well with fresh water. Set aside
    2. \n
  2. To a large saucepan, add the oil, diced onions and garlic and fry gently until the onions are soft and translucent. Add the diced celery and carrots. Fry for a further 5 minutes or until the celery and carrots soften.
    3. \n
  3. Add the beans, and the water to the saucepan and cover. Bring to a rolling boil. Lower heat and allow to simmer gently for about 90 minutes, stirring occasionally.
    4. \n
  4. After 90 minutes, the beans should be quite soft. If not, simmer for a further few minutes until softened. Add the diced tomatoes with their juices, the cumin, oregano, thyme, paprika and cayenne to the saucepan. Stir well and simmer soup for another 20 minutes or so until all flavours have blended. At this point, add the salt and pepper to taste. Finally stir in the cider vinegar.
    5. \n
\n", "total_cost": null, @@ -7875,7 +7875,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Lemon Sauce.jpg", "video_url": null, "method": "
    \n
  1. In a saucepan, over medium heat, combine the sugar, cornstarch and salt and mix well. Stir in the water and lemon zest and bring to a boil. Lower heat and stirring constantly, cook over low heat for a further 2 - 3 minutes to "cook out" cornflour taste.
    2. \n
  2. Remove from the heat and add the butter, lemon juice and a drop or two of yellow food colouring, if desired. Stir well until blended.
    3. \n
\n", "total_cost": null, @@ -7947,13 +7947,13 @@ ] }, { - "name_en": "Cheesy Breakfast or Brunch Egg Burritos", + "name_en": "Cheesy Breakfast Egg Burritos", "name_fr": null, "tags": ["Breakfast", "Brunch"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Cheesy Breakfast Egg Burritos.jpg", "video_url": null, "method": "
    \n
  1. Heat 1 Tbsp / 15ml of the oil in a large heavy frying pan and add the bacon, peppers, onions, and jalapeno pepper. Fry at medium high heat for 3-4 minutes, stirring frequently until the bacon is crisp. Transfer to a plate. Wipe down the frying pan with a cloth or paper towel.
    2. \n
  2. In a bowl, whisk together the eggs, milk or sour cream and salt.
    3. \n
  3. Heat the remaining 1 Tbsp / 15ml of oil in the frying pan over medium heat. Add the egg mixture, sprinkle with the cheese and stirring frequently, cook until the eggs begin to set. Transfer this mixture to a plate. Wipe down the frying pan.
    4. \n
  4. Lay the tortilla shells on a flat surface. Top the shells with the egg and vegetable mixture and fold into a tight burrito shape, folding in the edges as you fold.
    5. \n
  5. Heat a little extra oil in the frying pan and lightly brown the burritos on both sides for 2 -- 3 minutes.
    6. \n
\n", "total_cost": null, @@ -8072,14 +8072,14 @@ ] }, { - "name_en": "Roasted Herbed Pork Loin", + "name_en": "Herbed Pork Loin", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Herbed Pork Loin.jpg", + "video_url": "https://www.youtube.com/watch?v=dwiTrLG4Njk&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=17", "method": "
    \n
  1. Rub the vegetable oil all over the pork.
    2. \n
  2. Mix all of the spices together and rub all over the pork loin.
    3. \n
  3. Spread the vegetables in the bottom of an ovenproof baking dish
    4. \n
  4. Place the pork on the vegetables in the baking dish. Cover loosely with foil to prevent the spices burning and place in a 325-f oven and bake until the internal temperature reaches 160 f to 165 f (for food safety, the use of a digital thermometer is the best way to ensure that protein items are cooked to the correct temperature, "doneness")
    5. \n
  5. Remove from oven and let rest for about 15 minutes before slicing
    6. \n
\n", "total_cost": null, "serving_cost": null, @@ -8108,13 +8108,13 @@ ] }, { - "name_en": "Tijuana Black Bean Soup", + "name_en": "Black Bean Soup", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Black Bean Soup.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil over medium heat in a large saucepan and add the onions, celery and bacon and fry until vegetables are softened.
    2. \n
  2. Add the garlic, red pepper chicken stock, vegetable stock or water, the chili powder and crushed red chilies. Cook together for 4 -- 5 minutes to blend flavours. Add the beans and BBQ sauce and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour. Add extra stock or water if too thick.
    3. \n
  3. Taste for seasoning and add salt and pepper if needed.
    4. \n
  4. Garnish with finely chopped green onions and a Tbsp. / 15ml of sour cream.
    5. \n
\n", "total_cost": null, @@ -8227,7 +8227,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Hamburger soup.jpg", "video_url": null, "method": "
    \n
  1. In a large saucepan, heat the oil over medium low heat. When hot add the onion and garlic and stirring occasionally cook the onions and garlic until softened.
    2. \n
  2. Add the ground beef and cook together with the onions and garlic until browned and no pink remains (break up any lumps). Drain off excess fat and discard.
    3. \n
  3. Add the potatoes, beef broth, tomatoes and their juice, tomato soup, Worcestershire sauce, salt, pepper, Italian spice and bay leaf. Bring to boil. Lower heat and simmer covered for about 30 -- 40 minutes.
    4. \n
  4. Add the vegetables and continue simmering for about 20 - 30 minutes until the vegetables and potatoes are tender. Remove the bay leaf. Check seasoning and adjust as necessary. Add more broth or water if required.
    5. \n
\n", "total_cost": null, @@ -8341,13 +8341,13 @@ ] }, { - "name_en": "Beefaroni (Macaroni, Beef and Tomato Casserole)", + "name_en": "Beefaroni", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Beefaroni.jpg", "video_url": null, "method": "
    \n
  1. Cook the macaroni noodles "al dente" following package directions. Drain and rinse well under cold water. Set in colander and set aside.
    2. \n
  2. In a large skillet or frying pan cook the beef until browned and no trace of pink remains. Drain fat from the pan.
    3. \n
  3. Add the tomatoes and their juice, onions, peppers, tomato paste, vinegar, and spices and stir well to combine. Cook over medium low heat for 30 -- 40 minutes until all flavours have blended.
    4. \n
  4. Add the macaroni and mix well. Taste for seasoning and add salt and pepper if needed.
    5. \n
  5. Continue cooking in the pan for 5 -- 10 minutes, or place in a baking dish, sprinkle with a little cheddar cheese and bake at 350f until cheese melts and browns lightly.
    6. \n
\n", "total_cost": null, @@ -8461,7 +8461,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Baked Potatoes.jpg", "video_url": null, "method": "
    \n
  1. Wash and scrub the potatoes. Leave wet. Sprinkle with salt. Cut a slit in the top of the potato and place on a parchment lined baking sheet.
    2. \n
  2. Bake at 350f for about an hour until a toothpick inserted in the potato offers no resistance. The potato skin should be dry and slightly crisp.
    3. \n
  3. When cooked, press the ends of the potato together to open the slit and expose the potato.
    4. \n
\n", "total_cost": null, @@ -8491,13 +8491,13 @@ ] }, { - "name_en": "Sweet and Spicy Glazed Chicken Thighs", + "name_en": "Sweet and Spicy Chicken Thighs", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Sweet and Spicy Chicken Thighs.jpg", "video_url": null, "method": "
    \n
  1. In a bowl combine the brown sugar, cayenne pepper, garlic powder, paprika, salt and pepper. Mix together.
    2. \n
  2. Using paper towels, pat dry the chicken thighs and toss in the spice mix, coating well.
    3. \n
  3. Add the oil to a large skillet, frying pan or saucepan. Turn heat to medium low. When the oil is hot, add the chicken pieces and cook until the chicken is cooked through and the sugar has turned into a deep brown glaze.
    4. \n
\n

Spoon sauce from pan over chicken. Serve hot over rice or noodles. Add a vegetable of your choice for a complete meal.

\n", "total_cost": null, @@ -8569,13 +8569,13 @@ ] }, { - "name_en": "Middle Eastern Meatballs -- Kofta Kebabs", + "name_en": "Middle Easten Meatballs", "name_fr": null, "tags": [], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Middle Easten Meatballs.jpg", "video_url": null, "method": "
    \n

  1. Place all the ingredients except he beef in a large bowl and mix well to combine.

    \n
    2. \n

  2. Add the ground beef and, with your hands, mix all ingredients together until just combined.

    \n
    3. \n

  3. Form into ¼ cup balls.

    \n
    4. \n

  4. Place on a parchment paper covered baking sheet and bake in oven for about 15 -- 18 minutes turning to evenly brown.

    \n
    5. \n
\n", "total_cost": null, @@ -8697,8 +8697,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Salsa.jpg", + "video_url": "https://www.youtube.com/watch?v=LRU0GDJ3V2U", "method": "

In a bowl, mix all the ingredients together. Chill for at least 1 hour before serving. Store in a glass container in the refrigerator.

\n", "total_cost": null, "serving_cost": null, @@ -8726,7 +8726,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Battered Fish.jpg", "video_url": null, "method": "
    \n
  1. In a large bowl, add the flour and season with salt and pepper. Add the water, buttermilk and a "splash" of soda water.
    2. \n
  2. Mix all ingredients until smooth. The batter will be quite thin.
    3. \n
  3. Heat enough oil, about 6 cups / 1 ½ litres in a medium heavy saucepan or deep fryer until the temperature reaches 325 -- 350f.
    4. \n
  4. Coat the fish pieces in the batter and fry, turning, for about 8 -- 10 minutes until golden brown. Reduce the time if the fish fillets are thin.
    5. \n
  5. Serve the fish with Tartare sauce.
    6. \n
\n", "total_cost": null, @@ -8826,7 +8826,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Sweet Potato Salad.jpg", "video_url": null, "method": "
    \n
  1. Place both the potatoes in cold water. Add a pinch of salt and bring to the boil. Lower the heat and simmer until tender. Drain and cool.
    2. \n
  2. Cook the corn kernels following package or can directions. Drain and cool.
    3. \n
  3. Combine the potatoes and corn in a bowl and gently mix together.
    4. \n
  4. In another bowl, whisk together the mustard, lime juice, cilantro and garlic. Slowly whisk in the vegetable oil. Add salt and pepper to taste.
    5. \n
  5. Add the cucumbers and onions to the potatoes and corn and pour the dressing over and gently mix to coat.
    6. \n
  6. Sprinkle with the peanuts if using.
    7. \n
\n", "total_cost": null, @@ -8939,7 +8939,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Breakfast sandwich.jpg", "video_url": null, "method": "
    \n
  1. Lightly toast the English muffin.
    2. \n
  2. Cook bacon until crisp. Set aside. Drain fat from pan.
    3. \n
  3. In the same pan place a very little butter or margarine and heat over medium heat. When heated, break the egg into the pan and break the yolk. Sprinkle the egg very lightly with salt and pepper. Cover the frying pan with a lid allowing the yolk to firm up while the egg white cooks. When the yolk is almost firm and the white is cooked, flip the egg over. Continue cooking until the egg yolk has set.
    4. \n
  4. Place the cheese slice on the heated muffin bottom. Top with the egg and bacon. Add the top half of the muffin.
    5. \n
\n", "total_cost": null, @@ -9010,7 +9010,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Apple Fritters.jpg", "video_url": null, "method": "
    \n
  1. Peel, core and cut the apples into quarters. Chop the apples into ½" dice and place in a bowl.
    2. \n
  2. Beat the egg. Add the sugar, vanilla and cinnamon. Add to the apples.
    3. \n
  3. Sift the flour and baking powder and add to the apple mixture. Mix well.
    4. \n
  4. Add the milk gradually and mix until the mixture is smooth and thickened. Let stand for 15 minutes.
    5. \n
  5. Heat about ½" of oil in a heavy bottomed frying pan or skillet, or, if using a deep fryer, heat the oil to 350f.
    6. \n
  6. Drop spoonfuls of batter into the pan or deep fryer and cook, turning the fritters over until golden brown. Check to ensure that the fritters are cooked through. Drain on paper towels.
    7. \n
  7. Place on serving platter and sprinkle with icing sugar. Serve warm.
    8. \n
\n", "total_cost": null, @@ -9096,13 +9096,13 @@ ] }, { - "name_en": "Fish Cakes", + "name_en": "Fish Cake", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Fish Cakes.jpg", "video_url": null, "method": "

To cook the fish, either 1. Gently fry in a butter and oil mix, or, 2. The better method is to poach the fish in simmering water with the addition of onion pieces, celery pieces, some lemon peel or juice and salt and pepper. Remove fish when "just done". This should just take a few minutes. Remove from liquid, cool and flake.

\n
    \n
  1. Place mashed potatoes, flaked fish, onions, beaten eggs, parsley, mustard powder, sour cream and salt and pepper in a large bowl and mix together until thoroughly mixed.
    2. \n
  2. Form the mixture into about 16 equal patties and roll in the breadcrumbs. Cover the patties and place in the refrigerator to "firm up" for an hour, or longer
    3. \n
  3. Heat the oil in a non-stick pan and fry the patties on each side for about 3 -- 4 minutes until lightly browned. Serve immediately, accompanied with tartare sauce.
    4. \n
\n", "total_cost": null, @@ -9208,7 +9208,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Pea Soup.jpg", "video_url": null, "method": "
    \n
  1. Place the split peas in 2 L of cold water and soak overnight. For a faster method, simmer peas in water for about 5 minutes, remove from heat and let soak for 1 hour.
    2. \n
  2. In a large saucepan add peas and soaking water, ham bone or pork hock, onion, salt, pepper and marjoram. Cover, bring to a boil. Lower heat and simmer gently for about 1 ½ hours.
    3. \n
  3. Remove any meat from the ham bone or pork hock, chop finely and return to soup. Add celery, carrots and potatoes and cook uncovered for a further 45 minutes or so until vegetables are tender. Check seasoning and serve.
    4. \n
\n", "total_cost": null, @@ -9316,7 +9316,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Cheese and Garlic Penne.jpg", "video_url": null, "method": "
    \n
  1. Bring the water to a boil in a large saucepan. Add the penne, stir and cook following package directions to “al dente” stage (pasta still has a bite). Drain and set aside.
    2. \n
  2. While the pasta is cooking, heat the oil in a frying pan or skillet over medium low heat. When hot, add the garlic and fry gently until the flavour is released. Be careful not to brown the garlic.
    3. \n
  3. Add the Italian seasoning, parsley and crushed red peppers and mix to combine. Place the pasta in the saucepan on low heat and pour the garlic and spice mixture over the pasta. Toss gently to coat pasta and heat through.
    4. \n
  4. Place hot pasta in a serving bowl, mix the two cheeses together and sprinkle over the pasta.
    5. \n
\n", "total_cost": null, @@ -9415,7 +9415,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Coleslaw.jpg", "video_url": null, "method": "
    \n
  1. Place Ingredients 1 in a bowl. Sprinkle with Ingredients 2 and mix well.
    2. \n
  2. In a separate bowl mix ingredients 3 and add to the cabbage mixture. Mix well.
    3. \n
  3. Cover and place in the refrigerator for 3 -- 4 hours in order for flavours to blend.
    4. \n
\n", "total_cost": null, @@ -9514,7 +9514,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Beef Stew.jpg", "video_url": null, "method": "

Preheat the oven to 325f and place the rack in the lower middle\nposition.

\n
    \n
  1. Pat the beef dry with paper towels and season with the salt and\npepper.
    2. \n
  2. Place the oil in a large Dutch oven or heavy bottomed, oven proof\nsaucepan and over medium high heat, heat until the oil is hot and\nshimmering. Add the meat in batches and turning frequently sear on\nall sides. Let the meat obtain a nice brown crust. Transfer each\nbatch of meat to a large bowl and set aside.
    3. \n
  3. To the same pan add the onions, garlic and vinegar and cook for\nabout 5 minutes scraping the brown bits from the bottom of the pan\nwith a wooden spoon. Add the tomato paste and cook for about 1\nminute. Add the beef with any accumulated juices and sprinkle with\nthe flour. Mix well until the flour has been incorporated. Add the\nbeef broth, water, bay leaf, thyme and sugar. Stirring, bring to a\nboil. Remove from the heat, cover the pan and place in the preheated\noven and cook for about 2 hours.
    4. \n
  4. Remove the pan from the oven and add the carrots and potatoes. Cover\nand place back in the oven and cook for about an hour or until the\nvegetables are cooked, the broth has thickened and the meat is\ntender. Adjust the seasoning if necessary.\nServe warm or, cool and place in the refrigerator overnight. The stew\nimproves in flavour if made 1 day ahead of service. To reheat, place\ncovered into a 350f oven or, heat over medium heat. Garnish with fresh\nchopped parsley when serving.
    5. \n
\n", "total_cost": null, @@ -9650,13 +9650,13 @@ ] }, { - "name_en": "Brown Lentils with Garlic and Onions", + "name_en": "Lentils with Onion and Garlic", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Lentils with Onion and Garlic.jpg", "video_url": null, "method": "
    \n
  1. Heat the oil in a heavy bottomed saucepan over medium heat. When hot add the cumin. Stir and add the onions and cook together until the onions are softened.
    2. \n
  2. Add the garlic and continue cooking for a few minutes (be careful not to brown the garlic)
    3. \n
  3. Add the lentils and stir to coat with the oil.
    4. \n
  4. Add the water. Bring to a boil and lower heat. Add the salt and cayenne pepper and simmer for about 45 minutes to 1 hour until the lentils are softened but still retain some firmness.
    5. \n
  5. Taste for seasoning and adjust if necessary.
    6. \n
\n", "total_cost": null, @@ -9728,13 +9728,13 @@ ] }, { - "name_en": "Pasta Primavera Salad", + "name_en": "Pasta Primavera", "name_fr": null, "tags": ["Main Meals", "Pasta"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Pasta Primavera.jpg", "video_url": null, "method": "
    \n
  1. Cook pasta to "al dente" following package directions. Drain and rinse well in cold water. Drain well.
    2. \n
  2. When pasta has drained, place in a large bowl and add all of the other ingredients. Add the dressing a little at a time and mix after each addition until desired coating is reached. Let sit refrigerated for about 30 -- 45 minutes before serving to allow flavours to blend.
    3. \n
\n

Garnish with fresh basil leaves.

\n", "total_cost": null, @@ -9841,8 +9841,8 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, - "video_url": null, + "photo_url": "images/pictures/Polenta.jpg", + "video_url": "https://www.youtube.com/watch?v=91adxLPv4Q8&list=PLqPFmHMS2sqbICX3CKlJFOBGa30iO8vO9&index=8", "method": "
    \n
  1. Place water and milk In a heavy bottomed saucepan and over medium heat bring to a boil.
    2. \n
  2. Sprinkle in the cornmeal, whisking or stirring constantly. Over medium to low heat cook for about 30 minutes, stirring frequently to prevent burning. Remove from heat.
    3. \n
  3. Stir in the butter and salt and pepper until thoroughly mixed in. Serve immediately.
    4. \n
\n", "total_cost": null, "serving_cost": null, @@ -9899,13 +9899,13 @@ ] }, { - "name_en": "Falafels", + "name_en": "Falafel", "name_fr": null, "tags": ["Middle Eastern"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Falafel.jpg", "video_url": null, "method": "
    \n
  1. Drain and rinse the chickpeas. Add the chickpeas to a food processor or blender along with the onion, parsley, cilantro, salt, cayenne pepper, garlic and cumin. Blend or process, scraping down as needed, until a thick chunky paste forms. Do not overmix, the blend should still have some texture.
    2. \n
  2. Place the mixture into a bowl and stir in the baking powder. Add flour, 2 tbsp at a time until the mix becomes thick enough to form patties. Cover and refrigerate for at least 1 hour to allow the flavours to blend.
    3. \n
  3. Remove from fridge and, using 2 tbsp amounts, form the falafel mix into small flat patties.
    4. \n
  4. Heat the oil in a thick bottomed frying pan or cast iron skillet until hot. Cook the patties on both sides until a deep golden brown and crisp on the outside.
    5. \n
\n", "total_cost": null, @@ -10004,7 +10004,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Apple Crumble.jpg", "video_url": null, "method": "
    \n
  1. Mix together all of the filling ingredients until a small crumbly texture is reached. Set aside.
    2. \n
  2. Peel the apples and remove the cores. Cut into pieces about ½" thick. Place the apples in a bowl and sprinkle with the flour, sugar, cinnamon, nutmeg and lemon juice. Mix well. Set aside for a few minutes and then spread evenly in a 1.5 litre baking dish. Sprinkle the topping over the apples and dot the top with butter.
    3. \n
  3. Bake for approximately 40 minutes or until the top is golden brown and the apple filling is bubbling up the sides of the baking dish. Cool slightly and serve warm, topped with vanilla ice cream or whipped cream.
    4. \n
\n", "total_cost": null, @@ -10117,7 +10117,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Amish Oatmeal Pie.jpg", "video_url": null, "method": "
    \n
  1. In a bowl, combine the eggs, white and brown sugar, butter, oats, milk and vanilla and pour into the unbaked pie shell.
    2. \n
  2. Bake for 55 -- 60 minutes or until a toothpick inserted into the pie comes out clean
    3. \n
\n", "total_cost": null, @@ -10189,13 +10189,13 @@ ] }, { - "name_en": "Bulgur Wheat Salad", + "name_en": "Bulgar Wheat Salad", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Bulgar Wheat Salad.jpg", "video_url": null, "method": "
    \n
  1. Place the lentils in water. Bring to the boil. Lower heat and simmer for about 25 minutes until softened. Drain.
    2. \n
  2. Meanwhile, soak the Bulgur in boiling water for 2 minutes and drain
    3. \n
  3. Add the lentils to the Bulgur and mix to combine.
    4. \n
  4. Add the remaining ingredients and mix well.
    5. \n
  5. Adjust salt and pepper to taste and allow to cool. Cover. Allow to sit for about 45 minutes before serving to allow flavours to blend.
    6. \n
\n", "total_cost": null, @@ -10281,13 +10281,13 @@ ] }, { - "name_en": "Stir Fried Vegetables", + "name_en": "Vegetable Stir Fry", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Vegetable Stir Fry.jpg", "video_url": null, "method": "
    \n
  1. In a bowl, mix together the soya sauce, brown sugar and garlic powder.
    2. \n
  2. Add the oil to a skillet, heavy bottomed frying pan or wok and heat over medium hot heat.
    3. \n
  3. When the oil is hot add the frozen vegetables and, stirring constantly, fry until vegetables are softened and show a few light brown spots.
    4. \n
  4. Fold and mix in the soya sauce mixture. Serve immediately.
    5. \n
\n", "total_cost": null, @@ -10344,7 +10344,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Rice Pilaf.jpg", "video_url": null, "method": "
    \n
  1. In a large saucepan that has a well-fitting lid, add the oil and heat over medium heat. Add the onions, carrots and celery. Cook, stirring occasionally until the vegetables are \n *just tender. Add the rice and, stirring, coat the rice with the oil.
    2. \n
  2. Add salt and pepper. Be careful not to add too much salt. Taste the broth and if salty, reduce the amount of added salt as the rice will absorb the salt.
    3. \n
  3. Add the broth to the rice. Most long grain rice requires about 1 ½ - 2 cups of liquid to every cup of rice. Stir while adding the broth. Bring to a boil. Reduce heat to very low, cover the saucepan and cook for approximately 20 - 25 minutes until the rice is tender and the liquid has been absorbed. Do not uncover the saucepan while the rice is cooking.
    4. \n
  4. After cooking, remove from the heat and set aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chopped parsley.
    5. \n
\n", "total_cost": null, @@ -10431,13 +10431,13 @@ ] }, { - "name_en": "Cheddar, Apple Muffins", + "name_en": "Apple Cheddar Muffins", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Apple Cheddar Muffins.jpg", "video_url": null, "method": "
    \n
  1. In a bowl, beat the egg lightly and add the melted margarine and\nmilk. Stir well.
    2. \n
  2. In another bowl, combine the flour, baking powder, sugar and salt.\nAdd the egg mixture and stir until just blended.
    3. \n
  3. Fold in the apples and 1 cup of the cheese.
    4. \n
  4. Spoon the batter into the prepared muffin tin. Sprinkle with the\nremaining ¼ cup of cheese and bake in pre-heated oven for\napproximately 20 minutes or until a toothpick inserted in the centre\nof the muffin comes out clean and the cheese has turned to golden\nbrown. Remove from the oven and let sit in the muffin tin for 10\nminutes. Remove and place on rack to cool
    5. \n
\n", "total_cost": null, @@ -10522,7 +10522,7 @@ "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Corn Fritters.jpg", "video_url": null, "method": "
    \n
  1. In a bowl, beat together the eggs, milk and oil.
    2. \n
  2. In another bowl, mix together the flour, salt, baking powder and sugar. Add to the egg, milk mixture and mix together. Do not overmix.
    3. \n
  3. Add corn and fold in.
    4. \n
  4. If using a deep fryer, heat to 350f and drop in ¼ cup measures of batter. Cook until golden brown. Check that the fritter is cooked through and remove to a paper towel lined plate to drain.
    5. \n
  5. If using a saucepan, use a thermometer to determine temperature. Remove saucepan from heat immediately after all fritters are cooked.
    6. \n
\n", "total_cost": null, @@ -10601,13 +10601,13 @@ ] }, { - "name_en": "Tartare Sauce", + "name_en": "Tartare Sauce-quick and easy", "name_fr": null, "tags": ["Main Meals"], "description_en": null, "description_fr": null, "categories": null, - "photo_url": null, + "photo_url": "images/pictures/Tartare Sauce.jpg", "video_url": null, "method": "
    \n
  1. Place all of the ingredients in a bowl and mix together until thoroughly mixed. Cover and store in refrigerator for use.
    2. \n
  2. Place all ingredients in a bowl and mix together until thoroughly mixed. Cover and store in refrigerator for use.
    3. \n
\n", "total_cost": null, diff --git a/data/merge_meal_assets.js b/data/merge_meal_assets.js new file mode 100644 index 00000000..ddc04a2a --- /dev/null +++ b/data/merge_meal_assets.js @@ -0,0 +1,146 @@ +import fs from "fs"; +import path from "path"; +import axios from "axios"; +import pkg from "xlsx"; +const XLSX = pkg; +const { readFile } = pkg; + +const CONFIG = { + excelFile: "meal_urls.xlsx", + jsonFile: "meals-ingredients-substitutes.json", + outputDir: "../mealplanner-ui/public/images/pictures", + imagePath:"images/pictures" +}; + + +function checkDir(dirPath) { + if (!fs.existsSync(dirPath)) { + fs.mkdirSync(dirPath, { recursive: true }); + } +} + + +function readExcel(filePath) { + if (!fs.existsSync(filePath)) { + throw new Error(`Excel file not found: ${filePath}`); + } + + const workbook = readFile(filePath); + const sheet = workbook.Sheets["Meal URLs and Meal Code"]; + if (!sheet) throw new Error("Sheet 'Meal URLs and Meal Code' not found."); + const allRows = XLSX.utils.sheet_to_json(sheet, { header: 1, defval: "" }); + + let headerRowIndex = -1; + for (let i = 0; i < allRows.length; i++) { + const row = allRows[i].map((cell) => String(cell).trim().toLowerCase()); + if (row.includes("meal name") && row.includes("image url")) { + headerRowIndex = i; + break; + } + } + + if (headerRowIndex === -1) { + throw new Error("Could not find 'Meal Name' and 'Image URL' header row."); + } + + console.log("Header detected on Excel row ",headerRowIndex + 1); + + // Converted to JSON using that row as header + const rows = XLSX.utils.sheet_to_json(sheet, { + range: headerRowIndex, + defval: "", + }); + + console.log("Columns:", Object.keys(rows[0] || {})); + + const filtered = rows + .map((r) => ({ + mealName: r["Meal Name"]?.trim(), + imageUrl: r["Image URL"]?.trim(), + videoUrl: r["Video URL"]?.trim(), + })).filter((r) => r.mealName); + + console.log("Loaded meal entries",filtered.length); + return filtered; +} + +async function downloadImage(url, outputDir, mealName) { + try { + if (!url || !url.startsWith("https")) return null; + + const urlPath = new URL(url); + let fileName = path.basename(urlPath.pathname); + fileName = decodeURIComponent(fileName); + const filePath = path.join(outputDir, fileName); + + if (fs.existsSync(filePath)) { + console.log("Already downloaded: ",fileName); + return filePath; + } + + console.log("Downloading for",mealName,":",fileName); + const response = await axios.get(url, { responseType: "arraybuffer" }); + fs.writeFileSync(filePath, response.data); + console.log("Saved:", fileName); + + return filePath; + } catch (err) { + console.warn("Failed to download",url, err.message); + return null; + } +} + + +function normalizeName(name) { + return name?.toLowerCase().replace(/[^\w\s]/g, "").replace(/\s+/g, " ").trim(); +} + +async function mergeWithJson(excelData, jsonData) { + for (const row of excelData) { + const { mealName, imageUrl, videoUrl } = row; + + const match = jsonData.find( + (meal) => normalizeName(meal.name_en) === normalizeName(mealName) + ); + + if (!match) { + console.warn("No match found for:",mealName); + continue; + } + + // Downloaded image and updated photo_url with local path + let downloadedPath = null; + if (imageUrl && imageUrl.startsWith("https")) { + downloadedPath = await downloadImage(imageUrl, CONFIG.outputDir, mealName); + } + + if (downloadedPath) { + // Saved relative path + const fileName = path.basename(downloadedPath); + const localPath = path.posix.join(CONFIG.imagePath, fileName); + match.photo_url = localPath; + } + + // Updated video_url + if (videoUrl && videoUrl.startsWith("http")) { + match.video_url = videoUrl; + } + + console.log("Updated JSON for:",mealName); + } + + return jsonData; +} + +(async function main() { + try { + checkDir(CONFIG.outputDir); + const excelData = readExcel(CONFIG.excelFile); + const jsonData = JSON.parse(fs.readFileSync(CONFIG.jsonFile, "utf8")); + const updated = await mergeWithJson(excelData, jsonData); + fs.writeFileSync(CONFIG.jsonFile, JSON.stringify(updated, null, 2)); + console.log("Merge completed!", CONFIG.jsonFile); + } catch (err) { + console.error("Error:", err.message); + } +})(); diff --git a/mealplanner-ui/public/images/pictures/15 Bean Soup.jpg b/mealplanner-ui/public/images/pictures/15 Bean Soup.jpg new file mode 100644 index 00000000..df7af8c4 Binary files /dev/null and b/mealplanner-ui/public/images/pictures/15 Bean Soup.jpg differ diff --git a/mealplanner-ui/public/images/pictures/Amish Oatmeal Pie.jpg b/mealplanner-ui/public/images/pictures/Amish Oatmeal Pie.jpg new file mode 100644 index 00000000..fbe45b76 Binary files /dev/null and b/mealplanner-ui/public/images/pictures/Amish Oatmeal Pie.jpg differ diff --git a/mealplanner-ui/public/images/pictures/Apple Cheddar Muffins.jpg b/mealplanner-ui/public/images/pictures/Apple Cheddar Muffins.jpg new file mode 100644 index 00000000..b7834d9a Binary files /dev/null and b/mealplanner-ui/public/images/pictures/Apple Cheddar 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