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index.html
<!DOCTYPE html>
<html>
<head>
<title>Chester Family Recipes</title>
<link rel= "stylesheet" href="recipestyle.css">
</head>
<body>
<header><div id="wrapper">
<h1>Chester Family Recipes</h1>
</header>
<section id="swedishmeatballs">
<h2>Grandma Bobbie's Swedish Meatballs</h2>
<div align= center><img src= "images/swedish-meatballs.jpg" alt= "swedish meatballs"></div>
<p>This classic family recipe is a traditional favorite, the only thing better than making it together is eating it together! This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.</p>
<aside style= "float: right"id="meatballs"><ul>
<div id="need">What you'll need</div>
<li>1 tsp olive oil</li>
<li>1 small onion, minced</li>
<li>1 clove garlic, minced</li>
<li>1 celery stalk, minced</li>
<li>1/4 cup minced parsley</li>
<li>1 lb 93% lean beef</li>
<li>1 egg</li>
<li>1/4 cup breadcrumbs</li>
<li>salt and pepper to taste</li>
<li>1/2 tsp allspice</li>
<li>2 cups reduced sodium beef stock</li>
<li>2 oz light cream cheese</li>
</ul></aside>
<ol>
<div id="need">Here's what you do</div>
<li>In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes.</li>
<li>Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.</li>
<li>In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).</li>
<li>Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes.</li>
<li> Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth.</li>
<li>Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.</li>
</ol>
<footer>Special thanks to http://www.skinnytaste.com/ for this recipe.</footer>
</section>
<section id="cranberrysalad">
<h2>Aunt Teresa's Magical Cranberry Salad</h2>
<div align= center><img src= "images/cranberry-salad.jpg" alt= "cranberry salad"></div>
<p>You can't go wrong with this refreshing cranberry jello salad, but you might need more than you think! Makes 9 to 12 servings, roughly .</p>
<aside id="cranberry" style= "float: right"><ul>
<div id="need">What you'll need</div>
<li>One large pkg Raspberry Jello</li>
<li>About ¾ pkg fresh cranberries</li>
<li>1/3 to ½ C. sugar</li>
<li>Fresh orange zest</li>
<li>Chopped apple</li>
<li>Chopped celery</li>
<li>Chopped walnuts</li>
<li>Perhaps ½ C. or more canned crushed pineapple</li>
</ul></aside>
<ol>
<div id="need">Here's what you do</div>
<li>For the Jello, add hot water as stated on the label then 1/4 less of the cold water.</li>
<li>Chop up the cranberries in a food processor.</li>
<li>Add the sugar to the cranberries to sweeten, taste to make sure it's the right amount.</li>
<li>Add orange zest to taste, possibly some chopped orange.</li>
<li>Allow the cranberries and orange to sit with the sugar while everything else is prepped.</li>
<li>Drain the pineapple extremely well and add to cranberries.</li>
<li>Add chopped walnuts, apples and celery to your liking.</li>
<li>Mix everything together and chill, best overnight to really set well. If possible, allow to set for more than one night.</li>
<li>The jello should be quite packed, usually this recipe will fill a 9x13 pan. But you can cut it into squares to serve atop leaf lettuce, or make individual molds.</li>
</ol>
<footer>Special thanks to http://thewinthropchronicles.blogspot.com/ for this recipe.</footer>
</section>
<section id="turkeyburger">
<h2>Uncle Rob's Turkey Burgers</h2>
<div align= center><img src= "images/turkey-burger.jpg" alt= "turkey burger"></div>
<p>This heart-healthy burger will have you flipping for joy. Filling, moist and delicious, an excellent summertime treat! Makes 4 burgers and only about 25 minutes of prep time. Double the recipe and make some extras, they freeze well and reheat even better.</p>
<aside id="burger" style= "float: right"><ul>
<div id="need">What you'll need</div>
<li>1 pound ground turkey</li>
<li>1/4 cup red bell pepper</li>
<li>1/4 cup onion</li>
<li>4 t Worcestershire sauce</li>
<li>2 cloves garlic</li>
<li>1 egg</li>
<li>salt and pepper, to taste</li>
</ul></aside>
<ol>
<div id="need">Here's what you do</div>
<li>Finely chop the red bell pepper, onion and garlic.</li>
<li>Mix all this, the Worcestershire sauce and the ground turkey together and form into 4 patties.</li>
<li>Cook on grill until cooked through. You may want to brush your grill with olive oil to keep them from sticking.</li>
<li>Put cheese on them for the last minute to melt it. Provolone and cheddar are great options.</li>
<li>Put on a bun and top as desired.</li>
</ol>
<footer>Special thanks to http://barefootandbaking.blogspot.com/ for this recipe.</footer>
</section>
</div>
</body>
Raw
style.css
body {
font-family: "Palatino Linotype", "Book Antiqua", Palatino, Serif;
background-image: url(images/pattern_022.gif);
background-color: #FFFFCC;
color: #8FBC8F;
}
h1{
font-size: 80px;
text-shadow: 5px 5px 5px #F0FFFF;
text-align: center;
background-image: url(images/fork.png);
background-repeat: no-repeat;
}
h2 {
font-size: 45px;
}
ul{
list-style-type: none;
border: dashed 3px #F0FFFF;
border-radius: 10px;
padding: 10px;
width: 200px;
text-align: center;
margin: 15px;
line-height: 25px;
}
footer {
font-size: 11px;
text-align: center;
}
img {
border: double 3px #F0FFFF;
margin-bottom: 10px;
}
aside {
width: 260px;
height: 200px;
overflow: scroll;
}
header {
padding-bottom: 50px;
background: url(images/fork.png) center 130px no-repeat;
background-size: 340px;
}
#need {
text-decoration: underline;
font-weight: bold;
}
#wrapper {
width: 700px;
margin: auto;
}
section{
display:block;
margin: auto;
width: 700px;
background-color: rgba(245, 245, 220, .8);
padding: 15px;
border: solid 4px #F0FFFF;
}
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