added initial recipes

.gitmodules

@@ -0,0 +1,3 @@
+[submodule "themes/cookbook"]
+	path = themes/cookbook
+	url = https://github.com/deranjer/hugo-cookbook.git

archetypes/default.md

@@ -0,0 +1,45 @@
+---
+draft: true
+title: "Title for your recipe"
+author: {{ .Site.Params.front.defaultAuthor | default "User" }}
+recipe_image: {{ .Site.Params.front.defaultImage | default "images/defaultImage.png" }} #The image for your recipe
+image_width: {{ .Site.Params.front.defaultImageWidth | default 512 }}
+image_height: {{ .Site.Params.front.defaultImageHeight | default 512 }}
+date: {{ .Date }}
+tags: ["tag1", "tag2"] #tags for your recipe
+tagline: "A short tagline for your recipe"
+servings: 4
+prep_time: 15 #in minutes #can be BLANK
+cook: true # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: minutes # set to minutes or hours
+cook_time: 8 #in minutes or hours #can be BLANK
+calories: 300 #in kcal #can be BLANK
+
+# For ingredient subheadings (if you use them), please use the h4 header.  For print view I have those elements targeted
+---
+
+
+## Ingredients
+
+#### Ingredient Subheading
+
+- First Ingredient
+- Second Ingredient [^1]
+- Third Ingredient
+- Fourth Ingredient
+- Fifth Ingredient
+
+
+## Directions
+
+1. Step One
+   1. Sub Step One
+2. Step Two
+3. Step Three
+4. Step Four
+5. Step Five
+6. Step Six
+
+#### Footnotes
+
+[^1]: Footnote 1

config.toml

@@ -0,0 +1,56 @@
+baseURL = "https://recipes.derajnet.duckdns.org"
+languageCode = "en-us"
+title = "Swets Cookbook"
+theme = "cookbook"
+sectionPagesMenu = "main"
+
+[params.front]
+defaultAuthor = "Jared Swets" #Put in the default name of the author of the recipe
+defaultImage = "/images/defaultImage.jpg" #default image that will be used for a recipe with no image
+defaultImageHeight = 512 #default recipe image height
+defaultImageWidth = 512 # default recipe image width
+
+
+# If you have a logo image, add it here, else just text (as an image) will be added
+# The default height/width are the recommended bulma size (112W X 28H), best to get your logo as close as possible to that
+# The site will SCALE your image, but will not force a stretch, so you may need to stretch it in external tool before using.
+[params.logo]
+fileName = "/images/logo.webp"
+#fileName = "images/logo-alt.png" #alt logo if you are interested
+height =  50
+width = 200
+
+[params.favicon]
+fileName = "/images/favicon.svg" #your favicon here if you wish to change it.
+
+
+[menu]
+  [[menu.main]]
+    name = "Home"
+    pre = "fas fa-home" #icon, change if you would prefer a different icon
+    url = "/"
+    weight = 1
+  [[menu.main]]
+    name = "Categories" # change to w/e you want, tags or categories works best
+    pre = "fas fa-tags" #icon, change if you would prefer a different icon
+    url = "/tags/"
+    weight = 2
+
+
+# Print output just creates a special route for a print view
+[outputs]
+  home = ["HTML", "RSS", "JSON"]
+  page = ["HTML", "PRINT"]
+  
+# The settings for the print format
+[outputFormats]
+[outputFormats.printFormat]
+  name = "print"
+  mediaType = "text/html"
+  baseName = "print"
+  isPlainText = false
+  rel = "print"
+  isHTML = true
+  noUgly = true
+  permalinkable = true
+  path = "print"

content/Deviled Eggs.md

@@ -0,0 +1,35 @@
+---
+draft: false
+title: "Deviled Eggs"
+author: Jared Swets
+recipe_image: images/recipe-headers/deviled-eggs.jpg #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-24T19:13:43-05:00
+tags: ["appitizer"] #tags for your recipe
+tagline: "Perfect finger food for parties."
+servings: 12
+prep_time: 30 #in minutes #can be BLANK
+cook: false # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: minutes # set to minutes or hours
+cook_time: 45 #in minutes #can be BLANK
+calories:  #in kcal #can be BLANK
+---
+
+## Ingredients
+
+- 6 Eggs
+- 1/4 Cup Mayonnaise
+- 1/4 onion, finely chopped
+- 1 teaspoon white vinegar
+- 1 teaspoon yellow mustard
+- 1/8 teaspoon salt
+- 1 dash hot pepper sauce
+- Black pepper
+- Paprika, for garnish
+
+## Directions
+
+1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
+2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with onion, mayonnaise, salt and hot pepper sauce, and all that other  ingredients.
+3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

content/Olive-chicken-rollups.md

@@ -0,0 +1,45 @@
+---
+draft: false
+title: "Olive Chicken Rollups"
+author: Jared Swets
+recipe_image: images/recipe-headers/olive-chicken-rollups.jpg #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-24T19:34:12-05:00
+tags: ["main", "quick", "chicken"] #tags for your recipe
+tagline: "Serve these tasty handheld sandwiches with salsa on the side for dipping."
+servings: 8
+prep_time: 20 #in minutes #can be BLANK
+cook: false # If we are cooking this, leave true, if we are cooling set to false
+cook_time: 50 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+---
+
+
+## Ingredients
+
+- 1 1/4 lbs deli smoked chicken
+- 8 flour tortillas (8 inches)
+- 8 ounces (1 package) cream cheese, softened
+- 8 ounces ( 2 cans x 4 ounces each) chopped green chilies, drained
+- 4 1/4 ounces (1 can) chopped ripe olives, drained
+- 2 ounces (1 jar) diced pimientos, drained
+- 1/4 teaspoon garlic powder
+- 1/4 teaspoon chili powder
+- 1/4 teaspoon hot pepper sauce
+- Salsa or Picante sauce, optional
+
+
+## Directions
+
+1. Step One
+   1. Sub Step One
+2. Step Two
+3. Step Three
+4. Step Four
+5. Step Five
+6. Step Six
+
+#### Footnotes
+
+[^1]: Footnote 1

content/cabbage-and-smoked-sausage-pasta.md

@@ -0,0 +1,37 @@
+---
+draft: false
+title: "Cabbage and Smoked Sausage Pasta"
+author: Jared Swets
+recipe_image: images/recipe-headers/cabbage-and-smoked-sausage.webp #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-25T20:16:56-05:00
+tags: ["dinner", "pasta"] #tags for your recipe
+tagline: "Tasty comfort Food"
+servings: 6
+prep_time: 15 #in minutes #can be BLANK
+cook: true # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: minutes # set to minutes or hours
+cook_time: 20 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+
+# For ingredient subheadings (if you use them), please use the h4 header.  For print view I have those elements targeted
+---
+
+## Ingredients
+
+- 1 (16 ounce) package farfalle (bow tie) pasta
+- 1/2 cup butter
+- 2 cloves garlic, minced
+- 1/4 cup olive oil
+- 1 large head green cabbage, shredded
+- salt and pepper to taste
+- 1 pound smoked sausage, sliced
+- 1/4 cup grated Parmesan cheese
+
+## Directions
+
+1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
+2. Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes
+3. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more.
+4. Top with Parmesan cheese and serve immediately.

content/chicken-ramen.md

@@ -0,0 +1,56 @@
+---
+draft: false
+title: "Homemade Chicken Ramen"
+author: Jared Swets
+recipe_image: images/recipe-headers/homemade-chicken-ramen.jpg #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-24T20:05:39-05:00
+tags: ["ramen", "meal"] #tags for your recipe
+tagline: "An easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg."
+servings: 8
+prep_time: 60 #in minutes #can be BLANK
+cook: true # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: minutes # set to minutes or hours
+cook_time: 20 #in minutes #can be BLANK
+calories: 400 #in kcal #can be BLANK
+---
+
+
+## Ingredients
+
+#### Chicken 
+
+- 4 Chicken Breasts (boneless)
+- 2 tbsp unsalted butter
+- Salt and Pepper
+
+#### Broth
+
+- 4 tsp sesame or vegetable oil
+- 4 tsp fresh ginger, minced
+- 6 tsp fresh garlic, minced
+- 6 tbsp low-sodium soy sauce
+- 4 tbsp mirin
+- 8 cups rich chicken stock
+- 1 1/2 cups fresh shitake or bella mushrooms
+- Sea Salt (to taste)
+
+#### Noodles
+
+- 6 (2-3oz) packs of dried ramen noodles
+
+#### Extras
+
+- 6 Eggs
+- 1 cup scallions or green onions, tops sliced
+- optional: fresh jalapeno slices
+
+## Directions
+
+1. Cook the chicken: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, and cook until it is golden brown.
+   1. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
+2. Make the ramen broth: Heat the oil in a large pot (enough for 10 cups at least) over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, and the bulbs of the green onions (if using, tops cut off) cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, then remove the green onion bulbs and season with salt, to taste.
+3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 8 minutes (for a soft, but set-up yoke).
+   1. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
+4. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

content/crap-ceviche.md

@@ -0,0 +1,38 @@
+---
+draft: false
+title: "Crab Ceviche"
+author: Jared Swets
+recipe_image: images/recipe-headers/crab-ceviche.webp #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-24T21:40:49-05:00
+tags: ["tag1", "tag2"] #tags for your recipe
+tagline: "Great appetizer with tostadas or tortilla chips."
+servings: 5
+prep_time: 20 #in minutes #can be BLANK
+cook: false # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: minutes # set to minutes or hours
+cook_time: 60 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+
+# For ingredient subheadings (if you use them), please use the h4 header.  For print view I have those elements targeted
+---
+
+
+## Ingredients
+
+- 1 (8 ounce) package imitation crabmeat, flaked
+- 2 large tomatoes, chopped
+- 1 red onion, finely chopped
+- 1/2 bunch cilantro, chopped
+- 2 limes, juiced
+- 3 serrano peppers, finely chopped
+- 1 tablespoon olive oil
+- salt and pepper to taste
+
+## Directions
+
+1. Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended.
+2. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers.
+3. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper.
+4. Refrigerate for about 1 hour before serving.

content/german-potato-salad.md

@@ -0,0 +1,37 @@
+---
+draft: false
+title: "German Potato Salad"
+author: Jared Swets
+recipe_image: images/recipe-headers/german-potato-salad.webp #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-25T19:53:02-05:00
+tags: ["appitizer", "tag2"] #tags for your recipe
+tagline: "A great potato salad recipe"
+servings: 4
+prep_time: 15 #in minutes #can be BLANK
+cook: true # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: hours # set to minutes or hours
+cook_time: 5 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+
+# For ingredient subheadings (if you use them), please use the h4 header.  For print view I have those elements targeted
+---
+
+
+## Ingredients
+
+- 2 pounds potatoes, peeled and sliced
+- 1 cup chopped onion
+- 1 cup sliced celery
+- 1/2 cup chopped green bell pepper
+- 1/2 cup cooking oil
+- 1/2 cup vinegar
+- salt and ground black pepper to taste
+- 6 slices cooked bacon, crumbled
+- 2 tablespoons chopped fresh parsley
+
+## Directions
+
+1. Combine potatoes, onion, celery, green bell pepper, oil, vinegar, salt, and pepper in a slow cooker.
+2. Cook on Low 5 to 6 hours. Garnish with bacon and parsley.

content/homemade-italian-beef.md

@@ -0,0 +1,35 @@
+---
+draft: false
+title: "Homemade Italian Beef"
+author: Jared Swets
+recipe_image: images/defaultImage.png #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-24T22:16:36-05:00
+tags: ["crockpot", "dinner"] #tags for your recipe
+tagline: "A short tagline for your recipe"
+servings: 6
+prep_time: 10 #in minutes #can be BLANK
+cook: true # If we are cooking this, leave true, if we are cooling set to false
+cook_increment: hours # set to minutes or hours
+cook_time: 6 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+
+# For ingredient subheadings (if you use them), please use the h4 header.  For print view I have those elements targeted
+---
+
+
+## Ingredients
+
+- 3 pounds beef chuck roast
+- 3 (1 ounce) packages dry Italian salad dressing mix
+- 1 cup water
+- 1 (16 ounce) jar pepperoncini peppers
+- 8 hamburger buns, split
+
+## Directions
+
+1. Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water.
+2. Cover, and cook on High for 6 to 7 hours.
+3. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer.
+   1. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

content/prucetta-wraps.md

@@ -0,0 +1,39 @@
+---
+draft: false
+title: "Precuetta Wraps"
+author: Jared Swets
+recipe_image: images/recipe-headers/wrap-large.jpg #images/logo.webp #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2020-12-20T20:28:46-05:00
+tags: ["tag1", "tag2"] #tags for your recipe
+tagline: "Quick and easy heated wraps that taste great."
+servings: 4 #can be BLANK
+prep_time: 15 #in minutes #can be BLANK
+cook: true
+cook_time: 8 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+---
+
+
+
+### Ingredients
+
+- 1/2 Avacado sliced
+- Second Ingredient [^1]
+- Third Ingredient
+- Fourth Ingredient
+- Fifth Ingredient
+
+### Directions
+
+1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
+   * Sub Step One or Notes
+2. Arrange the prosciutto slices on the baking sheet so they don’t touch, and bake them in the preheated oven until crisp, 6 to 8 minutes. Remove from the oven, and let cool.
+3. Stack the tortillas on a plate and microwave them on High until warmed and pliable, 20 to 30 seconds.
+4. Spread each tortilla with 2 tablespoons of hummus spread, and top each with 3 slices of crisped prosciutto per wrap. Place a slice of mozzarella cheese on top of the prosciutto, and spread 1/4 of the avocado slices per wrap on the cheese. Top each wrap with 1 sliced tomato and about 1/4 cup of torn lettuce leaves.
+5. Fold the bottom of each tortilla up about 2 inches to enclose the filling, and roll the wrap tightly into a compact cylinder.
+6. Step Six
+
+#### Footnotes
+[^1]: Footnote 1

content/snickerdoodles.md

@@ -0,0 +1,38 @@
+---
+draft: false
+title: "Snickerdoodles"
+author: Jared Swets
+recipe_image: images/recipe-headers/snickerdoodles.webp #The image for your recipe
+image_width: 512
+image_height: 512
+date: 2021-01-24T21:47:31-05:00
+tags: ["snacks"] #tags for your recipe
+tagline: "Tasty cookies!"
+servings: 15
+prep_time: 20 #in minutes #can be BLANK
+cook: true # If we are cooking this, leave true, if we are cooling set to false
+cook_time: 8-10 #in minutes #can be BLANK
+calories: 300 #in kcal #can be BLANK
+
+# For ingredient subheadings (if you use them), please use the h4 header.  For print view I have those elements targeted
+---
+
+
+## Ingredients
+
+- 1 cup shortening
+- 1 1/2 cups white sugar
+- 2 eggs
+- 2 3/4 cups all-purpose flour
+- 1 teaspoon baking soda
+- 2 teaspoons cream of tartar
+- 1/2 teaspoon salt
+- 2 tablespoons white sugar
+- 2 teaspoons ground cinnamon
+
+## Directions
+
+1. Preheat oven to 375 degrees F (190 degrees C).
+2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended.
+3. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
+4. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.