more recipesHEADmaster

10 files changed, 281 insertions, 1 deletions

diff --git a/.cooklang/config.toml b/.cooklang/config.toml
index bd3b5f5..a6505fd 100644
--- a/.cooklang/config.toml
+++ b/.cooklang/config.toml
@@ -22,6 +22,7 @@ pie = { emoji = ":pie:" }
 pizza = { emoji = ":pizza:" }
 salad = { emoji = ":salad:" }
 sandwich = { emoji = ":sandwich:" }
+soup = { emoji = ":soup:" }
 spicy = { emoji = ":hot_pepper:" }
 taco = { emoji = ":taco:" }
 tamale = { emoji = ":tamele:" }
diff --git a/Beef Rollups.cook b/Beef Rollups.cook
new file mode 100644
index 0000000..74d9480
--- /dev/null
+++ b/Beef Rollups.cook
@@ -0,0 +1,48 @@
+---
+title: Czech Beef Roll-Ups in Gravy (Španělské ptáčky)
+source: https://www.cooklikeczechs.com/beef-roll-ups/
+servings: 4
+prep time: 20 minutes
+cook time: 1 hour 30 minutes
+tags: czech, beef
+---
+
+Peel and halve @hard-boiled eggs{2}. Cut @soft sausage{1%piece} into thin strips. Cut @dill pickles{2%small} lengthwise into halves or quarters.
+
+Peel @onions{4%medium}. Cut a few wedges for filling the rolls and finely chop the remainder.
+
+Cut part of @bacon{3.5%oz} into strips or pieces for the filling, and dice the remainder for the gravy.
+
+Tenderize @beef round{4%slices} with a #meat mallet{} on both sides. Each slice should be roughly 4×8 inches and no more than 1/4 inch thick.
+
+Season the beef on both sides with @salt{} to taste and @ground black pepper{0.5%tsp}.
+
+Spread one side of each beef slice with some of the @yellow mustard{5%tbsp}.
+
+Place half an egg, some bacon, sausage, an onion wedge, and pickle on the upper half of each beef slice.
+
+Roll each piece of beef tightly around the filling, tucking in the sides as you go. Secure each roll with #kitchen twine{}.
+
+Heat @sunflower oil{2%tbsp} in a #heavy saucepan{} or #Dutch oven{} over medium-high heat.
+
+Brown the beef rolls thoroughly on all sides, then transfer them to a plate.
+
+Add the chopped onions and remaining bacon to the pan. Reduce the heat to medium and cook for about ~{5%minutes}, stirring frequently, until the onions are golden. If the pan becomes too dry, add @water{1%tbsp}.
+
+Sprinkle in @all-purpose flour{1.5%tbsp} and cook, stirring, for ~{1%minute}.
+
+Stir in the remaining mustard.
+
+Pour in @pickle brine{0.333%cup} and @beef broth{4%cups}, stirring well to combine.
+
+Return the beef rolls to the pan and bring the liquid to a boil.
+
+Reduce the heat to low, cover, and simmer gently for ~{1.5%hours}, or until the beef is fork-tender.
+
+Remove the rolls from the gravy and take off the kitchen twine.
+
+Taste the gravy and adjust with @salt{} and @ground black pepper{} as needed.
+
+Blend the gravy briefly with an #immersion blender{} until smooth.
+
+Return the beef rolls to the gravy and warm them through.
diff --git a/Beef and Pork Meatloaf.cook b/Beef and Pork Meatloaf.cook
new file mode 100644
index 0000000..d5b221c
--- /dev/null
+++ b/Beef and Pork Meatloaf.cook
@@ -0,0 +1,39 @@
+---
+title: Czech Sekaná — Beef and Pork Meatloaf
+source: Petra Kupská <https://www.cooklikeczechs.com/beef-and-pork-meatloaf/>
+servings: 8 slices
+prep time: 15 minutes
+cook time: 1 hour
+rest time: 10 minutes
+tags: czech, pork, beef
+---
+
+Preheat the #oven{} to 340°F (180°C).
+
+Add about 1/2 inch of water to a #baking dish{}.
+
+Finely chop @onions{2%medium}. Peel and mince @garlic{4%cloves}.
+
+Put @white bread{1.5%cups}, diced, into a #small bowl{}. Pour over
+@milk{0.75%cup} and let soak for ~{5%minutes}.
+
+Add @ground pork{0.5%lb} and @ground beef{0.5%lb} to a #large mixing bowl{}.
+
+Add the chopped onions, minced garlic, soaked bread, @egg{1},
+@caraway seeds{0.5%tsp}, crushed,
+@dried marjoram{0.5%tbsp},
+@ground black pepper{0.5%tsp}, and
+@salt{2%tsp}.
+
+Mix thoroughly until the mixture is smooth, about ~{2-3%minutes}.
+
+If the mixture is too loose, mix in @breadcrumbs{} a little at a time
+until it holds its shape.
+
+Form the mixture into a loaf and place it in the prepared baking dish.
+Smooth the surface.
+
+Bake uncovered for ~{1%hour}. During baking, baste the loaf with the
+drippings from the bottom of the dish at least twice.
+
+Remove from the oven and let rest for ~{10%minutes}.
diff --git a/Caraway Soup.cook b/Caraway Soup.cook
new file mode 100644
index 0000000..63b9544
--- /dev/null
+++ b/Caraway Soup.cook
@@ -0,0 +1,30 @@
+---
+title: Czech Caraway Soup (Kmínová polévka)
+source: https://www.cooklikeczechs.com/caraway-soup-czech-kminova-polevka/
+servings: 4
+prep time: 20 minutes
+cook time: 20 minutes
+tags: czech, soup
+---
+
+Peel and finely chop @onion{1%medium}. Peel and dice @potatoes{4%medium}.
+
+Heat @sunflower oil{1%tbsp} in a #heavy-bottomed pot{} over medium heat. Add the onion and cook, stirring, until translucent.
+
+Add @ground caraway seeds{2%tsp} and cook for ~{1%minute}, stirring, until fragrant.
+
+Add @all-purpose flour{2%tbsp} and cook for another ~{1%minute}, stirring continuously.
+
+Remove the pot from the heat. Add @vegetable broth{1%cup}, lukewarm, and whisk until smooth. Add another @vegetable broth{1%cup} and whisk again.
+
+Add the remaining @vegetable broth{3%cups}, @ground black pepper{0.25%tsp}, and @salt{} to taste. Stir well.
+
+Return the pot to the stove. Add the diced potatoes and bring the soup to a boil.
+
+Reduce the heat to low, cover, and simmer for ~{15%minutes}, or until the potatoes are tender. Stir occasionally so the flour does not settle and scorch.
+
+Remove the pot from the heat. Add @egg{1} and whisk it thoroughly into the hot soup. Do not cook the soup further.
+
+Taste and add more @salt{} if needed.
+
+Serve warm, garnished with @parsley{1%tbsp}, chopped.
diff --git a/Creamed Spinach.cook b/Creamed Spinach.cook
new file mode 100644
index 0000000..9ac0205
--- /dev/null
+++ b/Creamed Spinach.cook
@@ -0,0 +1,32 @@
+---
+title: Czech Creamed Spinach (Špenát se smetanou)
+source: https://www.cooklikeczechs.com/creamed-spinach-from-frozen/
+servings: 6
+prep time: 10 minutes
+cook time: 30 minutes
+tags: czech, side
+---
+
+Thaw @frozen spinach{20%oz}. Drain it well in a #colander{} and let the excess water run off.
+
+Peel and finely chop @onion{0.5}. Peel and finely mince @garlic{3%cloves}.
+
+Melt @unsalted butter{0.5%stick} in a #saucepan{} over medium-high heat.
+
+Add the onion and garlic and sauté for about ~{3%minutes}, until softened.
+
+Add @all-purpose flour{3%tbsp} and cook, stirring, for ~{1%minute}.
+
+Remove the saucepan from the heat.
+
+Mix @whole milk{0.667%cup} with @heavy cream{0.333%cup}. Gradually pour the mixture into the saucepan while whisking continuously so that no lumps form.
+
+Reduce the heat to low, return the saucepan to the stove, and simmer the béchamel for ~{15%minutes}, stirring occasionally.
+
+Add the drained spinach and stir well. Warm for about ~{5%minutes}.
+
+Season with @ground black pepper{0.25%tsp} and @salt{} to taste.
+
+Blend with an #immersion blender{} until smooth and creamy.
+
+Stir in @ground nutmeg{0.125%tsp}.
diff --git a/Pork Belly Bites.cook b/Pork Belly Bites.cook
new file mode 100644
index 0000000..17bec87
--- /dev/null
+++ b/Pork Belly Bites.cook
@@ -0,0 +1,28 @@
+---
+title: Pork Belly Bites (Vepřové výpečky)
+source: https://www.cooklikeczechs.com/pork-belly-bites/
+servings: 4
+prep time: 20 minutes
+cook time: 1 hour 30 minutes
+tags: czech, main, pork belly
+---
+
+Preheat the #oven{} to 350°F (180°C), using conventional top and bottom heat.
+
+Briefly rinse @pork belly{2%lb} and pat dry. Cut it into roughly 1 1/2–2 inch pieces.
+
+Peel and roughly chop @onions{2%medium}. Peel and mince @garlic{5%cloves}.
+
+Place the pork, onions, and garlic in a #roasting pan{} or rimmed #baking tray{}.
+
+Sprinkle with @salt{0.5%tbsp}, @caraway seeds{1%tbsp}, and @ground black pepper{0.5%tsp}.
+
+Use your hands to toss and rub the pork until the pieces are evenly coated with the seasonings.
+
+Pour @water{1%cup} into the roasting pan.
+
+Roast for ~{1.5%hours}.
+
+About every ~{20%minutes}, baste the pork with the pan juices and turn the pieces over.
+
+Continue roasting until the pork is tender and deeply golden.
diff --git a/Pork Chops with Gravy.cook b/Pork Chops with Gravy.cook
new file mode 100644
index 0000000..daf2d14
--- /dev/null
+++ b/Pork Chops with Gravy.cook
@@ -0,0 +1,32 @@
+---
+title: Pork Chops with Gravy
+source: https://www.cooklikeczechs.com/pork-chops-and-gravy/
+servings: 4
+prep time: 15 minutes
+cook time: 45 minutes
+tags: czech, main, pork
+---
+
+Preheat the #oven{} to 340°F (170°C).
+
+Pat @pork chops{4} dry and lightly tenderize them with a #meat mallet{}. Make several shallow cuts around the edges of each chop, about 1/4 inch deep, to help them stay flat while cooking.
+
+Season both sides with @salt{} to taste and @ground black pepper{0.25%tsp}.
+
+Heat @pork lard{1%tbsp} in a large oven-safe #skillet{} over medium-high heat.
+
+Sear the pork chops in a single layer for ~{1-2%minutes} per side, then transfer them to a plate.
+
+Reduce the heat. Add @onions{2%small}, peeled and finely chopped, together with @water{1%tbsp}.
+
+Cook the onions until golden, scraping up the browned bits from the bottom of the skillet with a #wooden spoon{}.
+
+Return the pork chops and any accumulated juices to the skillet, then remove the skillet from the heat.
+
+In a #bowl{}, mix @heavy cream{1%cup} with @yellow mustard{2%tbsp}.
+
+Pour the cream mixture over the pork chops and sprinkle with @fresh rosemary leaves{1%tsp}.
+
+Cover the skillet and bake for ~{30%minutes} at 340°F (170°C).
+
+Remove the lid, increase the oven temperature to 360°F (180°C), and bake uncovered for another ~{15%minutes}.
diff --git a/Roasted Pork Shoulder.cook b/Roasted Pork Shoulder.cook
new file mode 100644
index 0000000..2758f77
--- /dev/null
+++ b/Roasted Pork Shoulder.cook
@@ -0,0 +1,32 @@
+---
+title: Roasted Pork Shoulder
+source: https://www.cooklikeczechs.com/roasted-pork-shoulder-recipe/
+servings: 6
+prep time: 15 minutes
+cook time: 2 hours
+tags: czech, pork
+---
+
+Preheat the #oven{} to 400°F (200°C), using conventional top and bottom heat rather than convection.
+
+Rinse @pork shoulder{3%lb} and pat dry. If the roast is unevenly shaped, tie it with #kitchen string{}.
+
+Peel and finely mince @garlic{2%cloves}. Rub the pork all over with the garlic, @salt{1%tsp}, and @ground caraway seeds{1%tsp}.
+
+Peel @onions{3%medium} and cut them into wedges.
+
+Grease a #roasting pan{} with @pork lard{2%tbsp}. Spread the onions over the bottom of the pan and place the seasoned pork on top.
+
+Pour @water{0.5%cup} into the roasting pan.
+
+Roast uncovered at 400°F (200°C) for ~{30%minutes}.
+
+Reduce the oven temperature to 300°F (150°C) and continue roasting for ~{1.5%hours}.
+
+About every ~{30%minutes}, baste the pork with the pan juices. If the pan begins to dry out, add a few tablespoons of @water{}.
+
+Remove the finished pork from the pan and set it aside.
+
+Pour the roasted onions and pan juices through a #sieve{} into a #saucepan{}. Press the softened onions through the sieve to make the gravy.
+
+Slice the pork into roughly 1/2-inch-thick pieces and serve with the gravy.
diff --git a/Sausages in Beer Gravy.cook b/Sausages in Beer Gravy.cook
new file mode 100644
index 0000000..b542006
--- /dev/null
+++ b/Sausages in Beer Gravy.cook
@@ -0,0 +1,38 @@
+---
+title: Sausages in Beer Gravy (Buřty na pivu)
+source: https://www.cooklikeczechs.com/sausages-in-beer-gravy/
+servings: 4
+prep time: 20 minutes
+cook time: 25 minutes
+tags: czech, sausage, main
+---
+
+Preheat the #oven{} to 400°F (200°C).
+
+Peel @onions{3%large} and cut them into wedges.
+
+Peel and thinly slice @garlic{4%cloves}.
+
+Peel @sausages{6}, if needed, and cut them in half lengthwise. Czech špekáčky are traditional, but bratwurst or Polish kielbasa also work.
+
+Wash @chili pepper{1%small}, halve it lengthwise, remove the seeds, and slice thinly.
+
+Heat @pork lard{1.5%tbsp} in an ovenproof #saucepan{} or #baking dish{} over medium heat.
+
+Add the onions, garlic, and chili pepper. Cook while stirring until the onions begin to brown.
+
+Add @bay leaves{2} and @fresh thyme{3%sprigs} and stir.
+
+Reduce the heat. Add @tomato ketchup{3%tbsp} and @tomato paste{2%tbsp}. Cook, stirring, for about ~{30%seconds}.
+
+Pour in @dark lager{2%cups}.
+
+Stir in @honey{1%tbsp}, @ground black pepper{0.25%tsp}, and @salt{} to taste.
+
+Place the sausage halves in the beer gravy.
+
+Transfer the dish to the oven and bake uncovered for ~{20-25%minutes}.
+
+Remove from the oven and let rest briefly before serving.
+
+Serve with @rye bread{}, @Czech rohlík rolls{}, or another crusty @bread{}.
diff --git a/Sweet and Sour Cabbage.cook b/Sweet and Sour Cabbage.cook
index 76f009e..47a1b3a 100644
--- a/Sweet and Sour Cabbage.cook
+++ b/Sweet and Sour Cabbage.cook
@@ -1,7 +1,7 @@
 ---
 prep time: 10 min
 cook time: 50 min
-tags: czech, side
+tags: czech, side, cabbage
 source: Petra Kupská <https://www.cooklikeczechs.com/sweet-and-sour-cabbage/>
 ---