From 712d1db6ec4a436a917081cec4d460c7c42826a5 Mon Sep 17 00:00:00 2001 From: Tanja Mueller Date: Thu, 28 Aug 2025 22:46:59 +0200 Subject: [PATCH] done --- apple-pie/index.html | 69 ++++++++++++++++++++++------------- apple-pie/styles/style.css | 68 +++++++++++++++++++++++++++++++++- french-soup/index.html | 59 ++++++++++++++++++++++++------ french-soup/styles/style.css | 71 ++++++++++++++++++++++++++++++++++++ 4 files changed, 229 insertions(+), 38 deletions(-) diff --git a/apple-pie/index.html b/apple-pie/index.html index a019c8262..a714e5a43 100644 --- a/apple-pie/index.html +++ b/apple-pie/index.html @@ -4,36 +4,53 @@ Apple Pie Recipe - + - Apple Pie +
+ baking ingredients for an apple pie aesthetically scattered around on a surface +

Apple Pie

+
- This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always +
+
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your - favorites as well! - - Ingredients + favorites as well!
+ + recipe info + +
- 1 recipe pastry for a 9 inch double crust pie - 1/2 cup unsalted butter - 3 tablespoons all-purpose flour - 1/4 cup water - 3 tablespoons all-purpose flour - 1/4 cup water 1/2 cup white sugar - 1/2 cup packed brown sugar - 8 Granny Smith apples - peeled, cored and sliced - - Directions - - Preheat oven to 425 degrees F (220 degrees C).Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring - to a boil. Reduce temperature and let simmer. - - Place the bottom crust in your pan. Fill with apples, mounded - slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so - that it does not run off. - - Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 - degrees C). Continue baking for 35 to 45 minutes, until apples are soft. +

Ingredients

+ + + + cooking-info + +
+ +

Directions

+ +
+

1) Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring + to a boil. Reduce temperature and let simmer.

+ +

2) Place the bottom crust in your pan. Fill with apples, mounded + slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so + that it does not run off.

+ +

3) Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 + degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

+
+
diff --git a/apple-pie/styles/style.css b/apple-pie/styles/style.css index 7a55b4df4..c645a3438 100644 --- a/apple-pie/styles/style.css +++ b/apple-pie/styles/style.css @@ -21,4 +21,70 @@ body { } /* STYLES */ -/* Write your CSS below */ \ No newline at end of file +/* Write your CSS below */ +#header-container { + display:grid; + grid-template-areas: "a"; + align-items: center; + text-align:center; + font-size:2rem; + color:white; +} + +#header-container img, +#header-container h1 { + grid-area: a; +} + +#header-image { +width:100%; +height:auto; +} + +main { + padding: 3rem 5rem; + width:90%; + max-width:800px; +} + +@media (min-width: 1000px) { + main { + max-width: 50%; + margin: 20px auto; + } +} + +#intro { + padding-bottom:2rem; + text-align:justify; + max-width: 600px; + margin: 0 auto; +} + + +.info { + display: block; + margin: 0 auto; + width:50%; + +} + +hr { + border: none; + height: 2px; + margin: 30px 0; + border-radius: 2px; + background-color:rgb(169, 168, 168); +} + +h3 { + padding-bottom:1rem; + padding-top:1rem; +} + +ul { + padding-left: 1rem; + padding-bottom:2rem; + list-style-type: "-"; +} + diff --git a/french-soup/index.html b/french-soup/index.html index 9eb587ee6..0e162a0ce 100644 --- a/french-soup/index.html +++ b/french-soup/index.html @@ -4,18 +4,55 @@ French Onion Soup Recipe - + - French Onion Soup We have been trying French onion soup in restaurants for years and my family and friends agree - none can compare to my recipe for taste and simplicity of preparation. Ingredients 1/2 cup unsalted butter 2 - tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef broth 2 tablespoons dry sherry (optional) 1 - teaspoon dried thyme salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, - diced 1/4 cup grated Parmesan cheese Directions Melt butter with olive oil in an 8 quart stock pot on medium heat. - Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and - thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe - serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer - each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls - on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. + +
+ French onion soup +

French Onion Soup

+
+ +
+ +

We have been trying French onion soup in restaurants for years and my family and friends agree + none can compare to my recipe for taste and simplicity of preparation.

+ + recipe-info + +
+ +

Ingredients

+ + + + cooking info + +
+ +

Directions

+ +
+

1) Melt butter with olive oil in an 8 quart stock pot on medium heat. + Add onions and continually stir until tender and translucent. Do not brown the onions.

+

2) Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

+

3) Heat the oven broiler.

+

4) Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). + Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. + Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

+
+ +
diff --git a/french-soup/styles/style.css b/french-soup/styles/style.css index 51ac59e60..36c0e38e2 100644 --- a/french-soup/styles/style.css +++ b/french-soup/styles/style.css @@ -7,3 +7,74 @@ html { font-family: 'Open Sans', sans-serif; font-size: 18px } + +body, h1, h2, h3, h4, h5, h6, p, ol, ul { + margin: 0; + padding: 0; + font-weight: lighter; +} + + +main { + padding: 3rem 5rem; + color:grey; + width:90%; + max-width:800px; + box-sizing:border-box; +} + +@media (min-width: 1000px) { + main { + max-width: 50%; + margin: 20px auto; + } +} + + +#header-image { + width:100%; + height:auto; +} + +#header-container { + display:grid; + grid-template-areas: "a"; + align-items: center; + text-align:center; + font-size:2rem; + color:white; +} + +#header-container img, +#header-container h1 { + grid-area: a; +} + +.info { + display: block; + margin: 0 auto; + width:50%; +} + +hr { + border: none; /* removes default border */ + height: 2px; /* thickness of the line */ + background-color: grey; /* soft gray color */ + margin: 30px 0; /* space above and below */ + border-radius: 2px; + +} + +h3 { + padding-bottom:1rem; + padding-top:1rem; + color:black; +} + +ul { + margin: 0; /* removes space above/below */ + padding: 0; /* removes the indentation on the left */ + list-style-position: inside; /* optional: bullet aligns with text */ + padding-bottom:2rem; + list-style-type: "- "; +}