From 066257fea53cf80a4e76038a25964060cafaa4d8 Mon Sep 17 00:00:00 2001 From: Chris Wells Date: Mon, 5 Oct 2026 15:50:19 -0400 Subject: more recipes --- .cooklang/config.toml | 1 + Beef Rollups.cook | 48 +++++++++++++++++++++++++++++++++++++++++++++ Beef and Pork Meatloaf.cook | 39 ++++++++++++++++++++++++++++++++++++ Caraway Soup.cook | 30 ++++++++++++++++++++++++++++ Creamed Spinach.cook | 32 ++++++++++++++++++++++++++++++ Pork Belly Bites.cook | 28 ++++++++++++++++++++++++++ Pork Chops with Gravy.cook | 32 ++++++++++++++++++++++++++++++ Roasted Pork Shoulder.cook | 32 ++++++++++++++++++++++++++++++ Sausages in Beer Gravy.cook | 38 +++++++++++++++++++++++++++++++++++ Sweet and Sour Cabbage.cook | 2 +- 10 files changed, 281 insertions(+), 1 deletion(-) create mode 100644 Beef Rollups.cook create mode 100644 Beef and Pork Meatloaf.cook create mode 100644 Caraway Soup.cook create mode 100644 Creamed Spinach.cook create mode 100644 Pork Belly Bites.cook create mode 100644 Pork Chops with Gravy.cook create mode 100644 Roasted Pork Shoulder.cook create mode 100644 Sausages in Beer Gravy.cook 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 +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 --- -- cgit v1.3.1