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syberian-sachin · Jun 15, 2024 · 911c1cf · 911c1cf
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diff --git a/index.html b/index.html
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+<!DOCTYPE html>
+<html lang="en">
+ <head>
+    <meta charset="UTF-8">
+    <title>THE ODIN RECIPES</title>
+ </head>
+
+ <body>
+    <h1>Odin Recipes</h1>
+
+    <ul>
+      <li><a href="recipes/lasagna.html">Recipe Title</a></li>
+      <li><a href="recipes/misosoup.html">Recipe Title</a></li>
+      <li><a href="recipes/chicken.html">Recipe Title</a></li>
+    </ul>
+
+ </body>
+</html>
diff --git a/recipes/ai-generated-8321794_1280.jpg b/recipes/ai-generated-8321794_1280.jpg
diff --git a/recipes/ai-generated-8762303_1280.jpg b/recipes/ai-generated-8762303_1280.jpg
diff --git a/recipes/chicken.html b/recipes/chicken.html
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+<!DOCTYPE html>
+<html lang="en">
+    <head>
+        <meta charset="UTF-8">
+        <title>Chicken</title>
+    </head>
+    <body>
+        <h1>Chicken Recipe</h1>
+        <img src="./ai-generated-8762303_1280.jpg" alt="Chicken Makhani picture" width="600" height="400">
+        <h3>Butter chicken recipe or chicken makhani</h3>
+        <p>This chicken makhani, is one of my favorite Indian dishes. It features a full-flavored sauce that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.</p>
+        <h2>Ingredient</h2>
+        <ul>
+            <li>2 tablespoons peanut oil, divided</li>
+            <li>1 shallot, finely chopped</li>
+            <li>¼ white onion, chopped</li>
+            <li>2 tablespoons butter</li>
+            <li>1 tablespoon ginger garlic paste</li>
+            <li>2 teaspoons lemon juice</li>
+            <li>2 teaspoons garam masala, divided</li>
+            <li>1 teaspoon chili powder</li>
+            <li>1 teaspoon ground cumin</li>
+            <li>1 bay leaf</li>
+            <li>1 cup tomato puree</li>
+            <li>1 cup half-and-half</li>
+            <li>¼ cup plain yogurt</li>
+            <li>1 pinch salt and ground black pepper to taste</li>
+            <li>1 pound boneless, skinless chicken thighs, cut into bite-size pieces</li>
+            <li>¼ teaspoon cayenne pepper, or to taste</li>
+            <li>1 tablespoon cornstarch</li>
+            <li>¼ cup water</li>
+        </ul>
+
+        <h2>How to make chicken makhani step-by-step</h2>
+
+        <ol>
+            <li>Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes</li>
+            <li>Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir</li>
+            <li>Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside</li>
+            <li>Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes</li>
+            <li>Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together</li>
+            <li>Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened</li>
+            <li>Serve over rice with naan</li>
+        </ol>
+    </body>
+</html>
diff --git a/recipes/dan-dealmeida-Qhqj0tcXkbg-unsplash.jpg b/recipes/dan-dealmeida-Qhqj0tcXkbg-unsplash.jpg
diff --git a/recipes/lasagna.html b/recipes/lasagna.html
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+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <title>Lasagna</title>
+</head>
+<body>
+    <h1>Lasagna Recipe</h1>
+    <img src="./ai-generated-8321794_1280.jpg" alt="img of lasagna" width="600" height="400">
+    <h3>Lasagna recipe take a little work, but it is so satisfying and filling that it's worth it!</h3>
+    <p>Making lasagna can be time-consuming, but the result are well worth the wait. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:</p>
+    <h2>Ingredient</h2>
+    <ul>
+        <li>12 whole wheat lasagna noodles</li>
+        <li>1 pound lean ground chiken</li>
+        <li>2 cloves garlic, chopped</li>
+        <li>1 teaspoon dried oregano, or to taste</li>
+        <li>½ teaspoon garlic powder</li>
+        <li>salt and ground black pepper to taste</li>
+        <li>1 (16 ounce) package cottage cheese</li>
+        <li>½ cup shredded Parmesan cheese</li>
+        <li>2 eggs</li>
+        <li>4 ½ cups tomato-basil pasta sauce</li>
+        <li>2 cups shredded mozzarella cheese</li>
+    </ul>
+
+    <h2>How to make lasagna step-by-step</h2>
+
+    <ol>
+        <li>Preheat the oven to 350 degrees F (175 degrees C).</li>
+        <li>Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10 minutes or until al dente; drain.</li>
+        <li>Meanwhile, place ground chiken, garlic, oregano, garlic powder, salt, and black pepper in a large skillet over medium heat; cook and stir until chiken is crumbly and evenly browned, about 10 minutes.</li>
+        <li>Mix cottage cheese, Parmesan cheese, and eggs together in a large bowl until thoroughly combined.</li>
+        <li>Lay 4 noodles side by side on the bottom of a 9x13-inch baking pan; top with a layer of prepared tomato-basil sauce, a layer of ground chiken mixture, and a layer of cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle mozzarella cheese on top. Cover the dish with aluminum foil.</li>
+        <li>Bake in the preheated oven until the lasagna is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.</li>
+    </ol>
+</body>
+</html>
diff --git a/recipes/misosoup.html b/recipes/misosoup.html
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+<!DOCTYPE html>
+<html lang="en">
+ <head>
+        <meta charset="UTF-8">
+        <title>Misosoup</title>
+ </head>
+
+ <body>
+    <h1>Misosoup Recipe</h1>
+    <img src="./dan-dealmeida-Qhqj0tcXkbg-unsplash.jpg" alt="Chicken masala picture" width="600" height="400">
+    <h3>This misosoup is made entirely from scratch and has a simple yet complex flavor.You can now enjoy misosoup at home and not just in a japanese restaurant</h3>
+    <p>Don't like to start a meal with soup.I much prefer to begin with something light,slightly acidic,and subtly bitter to get the taste buds going,and to further stimulate my appetite.Soups are usually filling,and there's nothing worse,culinarily speaking,than being satiated before the final courses are served.The one huge exception to this would be misosoup.</p>
+    <h2>Ingredient</h2>
+    <ul>
+      <li>4 cups water</li>
+      <li>2 teaspoons dashi granules</li>
+      <li>3 tablespoons miso paste</li>
+      <li>1 (8 ounce) package silken tofu, diced</li>
+      <li>2 green onions, sliced diagonally into 1/2 inch pieces</li>
+    </ul>
+
+    <h2>How to make misosoup step-by-step</h2>
+
+    <ol>
+      <li>Combine water and dashi granules in a medium saucepan over medium-high heat</li>
+      <li>bring to a boil</li>
+      <li>Reduce heat to medium and whisk in miso paste</li>
+      <li>Stir in tofu</li>
+      <li>Separate the layers of green onions, and add them to the soup</li>
+      <li>Simmer gently for 2 to 3 minutes before serving</li>
+    </ol>
+ </body>
+
+</html>