From d08eaee68f19e3be32da6292aea237aad8f978bd Mon Sep 17 00:00:00 2001
From: =?UTF-8?q?S=C3=ADle=20Ekaterin=20Liszka?= <sheila@vulpine.house>
Date: Wed, 26 Jun 2024 02:18:49 -0700
Subject: [PATCH] recipe: new recipes

---
 content/recipe/chicken-and-potatoes.md    | 24 +++++++++++++++++++++++
 content/recipe/slow-cooker-potato-soup.md | 14 +++++++++++++
 content/recipe/vassar-fudge.md            | 23 ++++++++++++++++++++++
 3 files changed, 61 insertions(+)
 create mode 100644 content/recipe/chicken-and-potatoes.md
 create mode 100644 content/recipe/slow-cooker-potato-soup.md
 create mode 100644 content/recipe/vassar-fudge.md

diff --git a/content/recipe/chicken-and-potatoes.md b/content/recipe/chicken-and-potatoes.md
new file mode 100644
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+++ b/content/recipe/chicken-and-potatoes.md
@@ -0,0 +1,24 @@
+---
+title: Chicken and Potatoes
+tags:
+- chicken
+- main
+- instant pot
+- kosher
+---
+- 2 lbs chicken, any format
+- 3 lbs potatoes, cubed
+- 1 large onion, chopped
+- 1 fresh rosemary sprig or 1 tbsp dried
+- 3 bay leaves
+- 1 1/2 tsp salt
+- Ground black pepper to taste
+- 1 cup water
+- 1 garlic clove grated
+- 1 small bunch dill, Italian parsley, or green onion, finely chopped
+
+1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
+2. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
+3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
+4. Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly among the family members.
+5. Serve warm.
diff --git a/content/recipe/slow-cooker-potato-soup.md b/content/recipe/slow-cooker-potato-soup.md
new file mode 100644
index 0000000..9830077
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+++ b/content/recipe/slow-cooker-potato-soup.md
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+---
+title: Slow Cooker Potato Soup
+tags:
+- dairy
+- soup
+---
+- 32oz frozen hash browns
+- imitation bacon crumbles
+- 32oz vegetable broth
+- 1 can (10.5oz) cream of mushroom soup
+- 1.5 cups shredded cheddar
+- 1 cup heavy cream or milk
+
+Combine hashbrowns, bacon crumbles, broth, and cream of mushroom soup in a slow cooker. Cook on low 5-6 hours. Half an hour before completion, add cheese and heavy cream and mix until well-incorporated.
diff --git a/content/recipe/vassar-fudge.md b/content/recipe/vassar-fudge.md
new file mode 100644
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--- /dev/null
+++ b/content/recipe/vassar-fudge.md
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+---
+draft: true
+title: Vassar Fudge
+description: A simple fudge that's kosher for Passover.
+tags:
+- dessert
+- kosher
+- kosher for passover
+---
+*Ingredients*:
+- 2 cups sugar
+- 1 cup light cream
+- 2 squares (2 ounces) unsweetened chocolate, coarsely chopped
+- 1 tablespoon butter
+
+*Directions*:
+#. Combine sugar, chocolate, and cream.
+#. Cook over a moderate heat, stirring only until sugar and chocolate have melted.
+#. Continue cooking until mixture reaches 238F, or until a few drops tested in cold water form a soft ball.
+#. Remove from heat, add butter, and cool slightly.
+#. Beat until fudge begins to harden, then transfer to a buttered platter.
+#. Cut into squares before the fudge is absolutely firm. Makes a little more than one pound.
+