From c6739ba8e0c2b9089ef287b86fcfb66135d68a8c Mon Sep 17 00:00:00 2001 From: smilerz Date: Mon, 5 Apr 2021 09:20:15 -0500 Subject: [PATCH] add data for url_import test --- cookbook/tests/other/_recipes.py | 64 + .../tests/other/test_data/allrecipes.html | 10010 ++++++++++++++++ .../other/test_data/americastestkitchen.html | 1492 +++ cookbook/tests/other/test_data/chefkoch.html | 1717 +++ cookbook/tests/other/test_data/cookpad.html | 854 ++ .../tests/other/test_data/cookscountry.html | 1458 +++ cookbook/tests/other/test_data/delish.html | 2635 ++++ .../tests/other/test_data/foodnetwork.html | 7210 +++++++++++ .../other/test_data/giallozafferano.html | 2447 ++++ .../other/test_data/journaldesfemmes.html | 1715 +++ .../tests/other/test_data/madamedessert.html | 1 + .../tests/other/test_data/madamedessert.json | 1 + .../other/test_data/micro_data_4 copy.html | 853 ++ .../tests/other/test_data/tasteofhome.html | 1322 ++ .../tests/other/test_data/tudogostoso.html | 2605 ++++ 15 files changed, 34384 insertions(+) create mode 100644 cookbook/tests/other/_recipes.py create mode 100644 cookbook/tests/other/test_data/allrecipes.html create mode 100644 cookbook/tests/other/test_data/americastestkitchen.html create mode 100644 cookbook/tests/other/test_data/chefkoch.html create mode 100644 cookbook/tests/other/test_data/cookpad.html create mode 100644 cookbook/tests/other/test_data/cookscountry.html create mode 100644 cookbook/tests/other/test_data/delish.html create mode 100644 cookbook/tests/other/test_data/foodnetwork.html create mode 100644 cookbook/tests/other/test_data/giallozafferano.html create mode 100644 cookbook/tests/other/test_data/journaldesfemmes.html create mode 100644 cookbook/tests/other/test_data/madamedessert.html create mode 100644 cookbook/tests/other/test_data/madamedessert.json create mode 100644 cookbook/tests/other/test_data/micro_data_4 copy.html create mode 100644 cookbook/tests/other/test_data/tasteofhome.html create mode 100644 cookbook/tests/other/test_data/tudogostoso.html diff --git a/cookbook/tests/other/_recipes.py b/cookbook/tests/other/_recipes.py new file mode 100644 index 00000000..5f328cf2 --- /dev/null +++ b/cookbook/tests/other/_recipes.py @@ -0,0 +1,64 @@ +TEST_LIST = [ + 'madamedessert.html','https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#webpage', + 'madamedessert.json','https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#webpage' + 'cookscountry.html','http://www.cookscountry.com/recipes/2202-shrimp-piccata-pasta' + 'americastestkitchen.html','http://www.americastestkitchen.com/recipes/1771-pasta-with-chicken-broccoli-and-sun-dried-tomatoes', + 'cookpad.html','https://cookpad.com/us/recipes/14815875-chicken-and-moringa-drumsticks-soup', + 'allrecipes.html','https://www.allrecipes.com/recipe/24010/easy-chicken-marsala/', + 'chefkoch.html','https://www.chefkoch.de/magazin/artikel/1566,0/Chefkoch/Couscous-so-pfiffig-schmeckt-der-Sommer.html', + 'foodnetwork.com','https://www.foodnetwork.com/recipes/bobby-flay/cast-iron-home-fries-recipe-1945083', + 'giallozafferano.html','https://ricette.giallozafferano.it/Strangolapreti-alla-trentina.html', + 'journaldesfemmes.html','https://cuisine.journaldesfemmes.fr/recette/317747-ratatouille', + 'marmiton.html','https://www.marmiton.org/recettes/recette_fricassee-d-agneau-a-l-oseille_22719.aspx', + 'delish.html','https://www.delish.com/cooking/recipe-ideas/recipes/a52405/cheesy-baked-asparagus-recipe/', + 'tudogostoso.html','https://www.tudogostoso.com.br/receita/146568-arroz-com-bacalhau-tomate-e-ervas.html', + 'tasteofhome.html','https://www.tasteofhome.com/collection/rhubarb-recipes-for-spring/' +] + +ALLRECIPES = { + +} + +AMERICAS_TEST_KITCHEN = { + +} + +CHEF_KOCH = { + +} + +COOKPAD = { + +} + +DELISH = { + +} + +FOOD_NETWORK = { + +} + +GIALLOZAFFERANO = { + +} + +JOURNAL_DES_FEMMES = { + +} + +MADAME_DESSERT = { + +} + +MARMITON = { + +} + +TASTE_OF_HOME = { + +} + +TEDOGOSTOSO = { + +} diff --git a/cookbook/tests/other/test_data/allrecipes.html b/cookbook/tests/other/test_data/allrecipes.html new file mode 100644 index 00000000..0d25bb47 --- /dev/null +++ b/cookbook/tests/other/test_data/allrecipes.html @@ -0,0 +1,10010 @@ + + + + + + Easy Chicken Marsala Recipe | Allrecipes + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Easy Chicken Marsala

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+ + + + Rating: 4.4 stars + + + + + + + + + + +
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+ 217 Ratings +
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  • + 5 star values: + + + + + + 129 + +
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Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!

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Recipe Summary

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+ prep: +
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+ 15 mins + + + +
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+ cook: +
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+ 25 mins + + + +
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+ total: +
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+ 40 mins + + + +
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+ Servings: +
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+ 4 + + + +
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+ Yield: +
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+ 4 servings + + + +
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+ Nutrition + Info +
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Ingredients

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Original recipe yields 4 servings
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The ingredient list now reflects the servings specified
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    Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.

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    Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.

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    Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

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Per Serving:
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+ 241 calories; protein 28.4g; carbohydrates 4.9g; fat 9g; cholesterol 96.2mg; sodium 90.8mg. + Full Nutrition +
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+ + Reviews + (148) +

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Most helpful positive review

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+ + + + + + Kaye Lynn + + +
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+ + Rating: 5 stars + + + + + + + +
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+ 05/17/2007 +
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+ + + + This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook! + + + Read More +
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+ +
Helpful
+ (206) +
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+

Most helpful critical review

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+ + + + + + CatCanCook + + +
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+ + Rating: 3 stars + + + + + + + +
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+ 01/17/2007 +
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+ + + + Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil and butter until golden brown, add the marsala followed by the cream(I use half n half). I never use the onions it changes the flavor too much. I do use roasted garlic sea salt and lemon pepper for seasoning. This recipe calls for equal parts of marsala and cream but in my opinion it needs more marsala and much less cream for a caramel color and richer flavor. With the bits from the cooked chicken and flour the sauce cooks down and thickens. Add capers and voila! I double the sauce and serve over angel hair pasta. Keep in mind it needs to be served right away. Buen Apetito! =^..^= + + + Read More +
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+ +
Helpful
+ (175) +
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+ 217 Ratings +
    +
  • + 5 star values: + + + + + + 129 + +
    • +
  • + 4 star values: + + + + + + 60 + +
    • +
  • + 3 star values: + + + + + + 17 + +
    • +
  • + 2 star values: + + + + + + 7 + +
    • +
  • + 1 star values: + + + + + + 4 + +
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+ Reviews: + +
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+ + + + Most Helpful + + + + + Most Positive + + + + + Least Positive + + + + + Newest + +
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+ + + + + + Kaye Lynn + + +
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+ + Rating: 5 stars + + + + + + + +
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+ 05/17/2007 +
+
+ + + + This is a wonderful recipe! It's almost exactly like the Chicken Marsala at my favorite restaurant. I make this when I want a delicious, elegant meal and serve it with wild rice and a nice bottle of wine. I always triple the sauce, which is easily done using an 8 oz carton of cream and 1 cup of marsala wine, leaving out the milk. Also, I use double the mushrooms and I use sweet onions instead of green. I simmer it longer till the sauce reduces and thickens to my liking. The cream is the key in this recipe, I can't imagine a chicken marsala recipe without cream in the sauce. I love to make this for guests, it gets raves and I look like a gourmet cook! + + + Read More +
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+ +
Helpful
+ (206) +
+
+
+
+ + + + + + CatCanCook + + +
+
+
+
+ + Rating: 3 stars + + + + + + + +
+
+ 01/16/2007 +
+
+ + + + Good basic recipe, however it's better to pound the chicken first-I put it in a plastic ziplock bag and pound it until thin- dredge in flour(I add garlic powder to the flour)cook in olive oil and butter until golden brown, add the marsala followed by the cream(I use half n half). I never use the onions it changes the flavor too much. I do use roasted garlic sea salt and lemon pepper for seasoning. This recipe calls for equal parts of marsala and cream but in my opinion it needs more marsala and much less cream for a caramel color and richer flavor. With the bits from the cooked chicken and flour the sauce cooks down and thickens. Add capers and voila! I double the sauce and serve over angel hair pasta. Keep in mind it needs to be served right away. Buen Apetito! =^..^= + + + Read More +
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+ +
Helpful
+ (175) +
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+ + + + + + GFGRILL + + +
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+ + Rating: 4 stars + + + + + + + +
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+ 09/07/2003 +
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+ + + + Our catering business needed an easy, quick Chicken recipe. This one was a hit and the automatic conversion to serve 100 was great. We grilled the chicken the day before the event. Next day we made the sauce (the smell was incredible), poured it over the chicken and baked for about one hour at 350 until warmed through. This recipe looked impressive and served beautifully from chaffing dishes. We'll definitely do this again! + + + Read More +
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+ (129) +
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+ + + + + + PAT POLLEY + + +
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+ + Rating: 5 stars + + + + + + + +
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+ 08/04/2003 +
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+ + + + I love this recipe. I doubled wine and eliminated the cream and milk and replaced with evaporated milk (also doubled). I used 8 oz. of mushrooms and served the sauce over linguine. The flavor is fantastic. This is a great meal to serve guests! + + + Read More +
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+ 09/09/2014 +
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+ + + + Is it impossible to make an easy gourmet dinner in a flash during the weekday? Not with this recipe!!! Wow! That is all I have to say. Again, I am a purist and usually do the recipes as they are written the first time around. The recipe was definitely very good as is and deserves all the stars. If and only if you decide to “augment” it, here are my suggestions: + 1- Lightly dredge the chicken in flour before sautéing it. It gives it a little crust which I like. + 2- Remove the chicken from the skillet and reserve in a plate before step #2, and only put back the chicken after adding the cream in step #3. This will ensure that the chicken is still tender. + 3- Triple the sauce (i.e. 1 cup of Marsala and 1 cup of cream)!!! It is the best attribute of the recipe! Since there will already be a lot of cream, you don’t need the milk. I just omit it now. + 4- Make sure you take the time to cook down the Marsala wine, which is why it should be boiled for 2 to 4 minutes as per step #3. Marsala is a nice fortified wine but can be a little overpowering for kids and people that don’t especially appreciate alcohol. + That being said, I’ve served this over pasta, rice, and mashed vegetables and I’ve only had rave reviews. + Thanks Sal! + + + Read More +
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Helpful
+ (76) +
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+ + + + + + KENGRA + + +
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+ + Rating: 5 stars + + + + + + + +
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+ 08/08/2003 +
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+ + + + Very tasty - the cream makes the difference! Modifications I made...(1) pounded the chicken breasts to 1/4 inch thickness as is traditionally done with chicken marsala; and (2)after cooking the chicken over MEDIUM heat, I put it aside on a plate while cooking the mushrooms to avoid over cooking. Then added the chicken back in before adding the marsala wine. + + + Read More +
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+ + + + + + Peggy Bonner Mulvey + + +
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+ + Rating: 5 stars + + + + + + + +
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+ 10/16/2007 +
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+ + + + Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The only change I made, was to use evaporated milk instead of cream. Every little bit of calorie and fat cutting counts. In this case as in many when you use the evaporated milk in place of creams and regular milk products, you get all of the creaminess and not so much of the fat. It is also a real $$ saver. If you have champagne taste but only have beer budget, you will like this substitute. I promise! + + + Read More +
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+ + + + + + MAGGIE MCGUIRE + + +
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+ 07/31/2003 +
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+ + + + The same night I made this Chicken Marsala for family, I also made a different one from this site for me. In a side by side taste test, this one was definitely richer because of the cream. The one I made for myself had no cream. The flavor on both was way out of this world. Because of the cream sauce, the presentation was prettier on this one. I will use this recipe for guests and the other Marsala for my family dinners. Both recipes are perfectly flavored.Thanks for sharing Sara. + + + Read More +
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+ 06/23/2003 +
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+ + + + Loved it! Chicken Marsala is one of my favorite dishes and I have been searching for a good recipe. My husband loved too. This was easy and tasted great. I tripled the sauce and it was perfect. + + + Read More +
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Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

SEASON 5
Main Courses
Chicken
Pasta

SERVES4

SEASON 5

WHY THIS RECIPE WORKS

Lightly browning chicken breast strips in butter started building flavor into our pasta with chicken recipe. We kept the chicken tender and added more flavor by letting the strips finish cooking in the sauce, and we kept the broccoli fresh ...

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GATHER YOUR INGREDIENTS

KEY EQUIPMENT

*

BEFORE YOU BEGIN

Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.

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1

INSTRUCTIONS

Bring 4 quarts water to rolling boil, covered, in stockpot.

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2

Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

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3

Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

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4

While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

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5

Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

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FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.

\ No newline at end of file diff --git a/cookbook/tests/other/test_data/chefkoch.html b/cookbook/tests/other/test_data/chefkoch.html new file mode 100644 index 00000000..32140c74 --- /dev/null +++ b/cookbook/tests/other/test_data/chefkoch.html @@ -0,0 +1,1717 @@ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Schnelle Couscous-Rezepte – gesund und vielseitig | Chefkoch.de + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Schnelle Couscous-Rezepte - Unsere Top 20 +

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Couscous-Salat

Couscous-Salat

(Foto: CK_Print-Magazin/Jorma Gottwald)

Zum Rezept
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Couscous ist ein vielseitiger Begleiter, wenn es mal wieder schnell gehen muss. Ob als Salat, Beilage oder Süßspeise – mit unseren Top 20 Couscous-Rezepten zaubert ihr in 30 Minuten etwas Leckeres auf den Teller.

Couscous kennt Ihr sicher als erfrischenden Salat mit Minze oder als satt machende Beilage im arabischen Restaurant. Doch aus Couscous lassen sich noch mehr leckere und schnelle Rezepte zubereiten. Wie wäre es z.B. mit Couscous-Bratlingen, Kräuter-Couscous an Spargel, Gefüllten Paprika mit Couscous oder süßem Couscous-Milchreis? Wir zeigen Euch, welche aromatischen Rezepte Ihr mit Couscous machen könnt.

Couscous Rezept

Gefüllte Spitzpaprika mit Couscous

(Foto: CK_Print-Magazin )
Zum Rezept
Kräuter-Couscous mit Spargel und Mascarpone-Limetten-Sauce

Kräuter-Couscous mit Spargel und Mascarpone-Limetten-Sauce

(Foto: CK_Print-Magazin/Thomas Neckermann)
Zum Rezept
Schneller Milchreis

Schneller Milchreis

(Foto: CK_Print-Magazin/Jorma Gottwald)
zum Rezept
Couscous-Fitness-Salat

Couscous-Fitness-Salat

(Foto: CK_Print-Magazin/Chiara Cigliutti)
Zum Rezept
Couscous Rezept

Taboulé

(Foto: CK_Print-Magazin/Jan-Peter Westermann)
Zum Rezept
Lachs-Couscous-Päckchen

Lachs-Couscous-Päckchen

(Foto: nachbelichtet)
Zum Rezept
Couscous-Bällchen

Couscous-Bällchen, süß

(Foto: kaeferbohne)
Zum Rezept
Couscous Bratling

Couscous Bratlinge

(Foto: Freya777)
Zum Rezept
Auberginen-Röllchen

Auberginenröllchen mit Couscoussalat

(Foto: invisiblepinkunicorn)
Zum Rezept
Couscous mit getrockneten Früchten

Couscous mit getrockneten Früchten

(Foto: carpivara2002)
Zum Rezept
Couscous-Pfanne

Couscous-Pfanne

(Foto: burn_ck)
zum Rezept
Gemüse-Frikadellen

Gemüsefrikadellen

(Foto: KaroKoch)
zum Rezept
Couscous Salat

Couscous-Mango-Salat

(Foto: Minjamuh)
Zum Rezept
Gefüllte Tomaten mit Couscous und Feta

Gefüllte Tomaten mit Couscous und Feta

(Foto: ars_vivendi)
zum Rezept
Couscous Rezept

Trio von Couscous, Avocado und Gurke

(Foto: ars_vivendi)
zum Rezept
Nordafrikanischer Gemüsecouscous

Nordafrikanischer Gemüsecouscous

(Foto: Parmigiana)
zum Rezept
Süßer Couscous

Süßer Couscous

(Foto: alia1005)
zum Rezept
Eintopf marokkanischer Art

Ankes Kichererbseneintopf nach marokkanischer Art

(Foto: sokrue)
zum Rezept
Lachsfilet mit Spinat und Couscous

Lachsfilet mit Spinat und Couscous im Backpapier

(Foto: gabipan)
zum Rezept
Chakri-Joghurt mit Couscous

Chakri-Joghurt mit Couscous

(Foto: MamaSenegal)
zum Rezept
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+ Gefüllte Spitzpaprika mit Cousco…
Kräuter-Couscous mit Spargel und Mascarpone-Limetten-Sauce
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+ Schneller Milchreis
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+ Lachs-Couscous-Päckchen
Couscous-Bällchen, süß
+ Couscous-Bällchen, süß
Couscous Bratlinge
+ Couscous Bratlinge
Auberginenröllchen mit Couscoussalat
+ Auberginenröllchen mit Couscouss…
Couscous mit getrockneten Früchten
+ Couscous mit getrockneten Frücht…
Couscous-Pfanne
+ Couscous-Pfanne
Gemüsefrikadellen
+ Gemüsefrikadellen
Couscous-Mango-Salat
+ Couscous-Mango-Salat
Gefüllte Tomaten mit Couscous und Feta
+ Gefüllte Tomaten mit Couscous un…
Trio von Couscous, Avocado und Gurke
+ Trio von Couscous, Avocado und G…
Nordafrikanischer Gemüsecouscous
+ Nordafrikanischer Gemüsecouscous
Süßer Couscous
+ Süßer Couscous
Ankes Kichererbseneintopf nach marokkanischer Art
+ Ankes Kichererbseneintopf nach m…
Lachsfilet mit Spinat und Couscous im Backpapier
+ Lachsfilet mit Spinat und Cousco…
Chakri-Joghurt mit Couscous
+ Chakri-Joghurt mit Couscous

Couscous ist gesund und macht satt

Couscous stammt ursprünglich aus Nordafrika. Im Laufe der Zeit ist Couscous auch in unsere Breitengrade vorgestoßen und erfreut sich zunehmender Beliebtheit – vor allem in Frankreich und Israel ist Couscous beliebt. Couscous wird vorwiegend aus Hartweizengrieß, aber auch aus Gerste oder Hirse hergestellt. Die traditionelle Fertigung erfolgt per Hand: Ein Gemisch aus Grieß und Mehl wird ausgebreitet und mit Wasser benetzt, so dass eine klumpige Masse entsteht. Diese Masse wird zwischen den Handflächen zerrieben, sodass nach anschließendem Trocknen in der Sonne die kleinen Couscous-Kügelchen hervorgehen. Eine sehr aufwändige und mühsame Arbeit, die inzwischen von Maschinen erledigt wird. Bleiben beim Grieß Schalenteile und Keimling erhalten, wird der Couscous auch als Vollkorn-Couscous bezeichnet, weil er dann noch mehr Ballaststoffe enthält und etwas mehr Biss hat.

Couscous ist ein gesunder Sattmacher: Er enthält reichlichsättigende Ballaststoffeund nur wenig Kalorien. Wie alle Getreidesorten enthält auch Couscous viele Mineralstoffe und B-Vitamine. Couscous ist etwa ein halbes Jahr haltbar, wenn er an einem dunklen und kühlen Ort in einem verschlossenen Behälter lagert. Danach kann es sein, dass der Couscous etwas ranzig schmeckt.

Couscous: traditionell oder simples Schnellgericht

Zubereitet wird der traditionell hergestellte Couscous durch Dämpfen. Beim Kochen würde der Couscous nur verklumpen und zu viel von seinem nussigen Aroma und den Nährstoffen verlieren. Beim Dämpfen hingegen bleibt der Couscous schön weich und körnig. Hierzu wird eine Couscoussière benötigt, ein spezieller Kochtopf mit einem Siebaufsatz. Dabei wird der Couscous im Aufsatz durch den Wasserdampf oder die aufsteigenden Dämpfe eines kochenden Gerichtes gegart, wodurch der Couscous wunderbar aromatisch wird. Durch mehrmaliges Auflockern während des Dämpfens erhält der Couscous zusätzlich eine locker-leichte Konsistenz. Wer keinen speziellen Dampfkochtopf zur Hand hat, kann ersatzweise auch ein einfaches Sieb mit einem passenden Topf für Couscous verwenden. Ein Schuss Olivenöl am Ende der Garzeit verleiht dem Couscous eine schönes Aroma.

Couscous Rezept mit Garnelen

Couscous-Salat

Zum Rezept

Leider fehlt oft die Zeit für solch eine aufwendige Zubereitung von Couscous. Hier schafft der bereits vorgegarte, Instant-Couscous Abhilfe, der mittlerweile in fast jedem Supermarkt zu finden ist. Diese simple Variante ist sehr beliebt und praktisch, da Rezepte mit Couscous so im Handumdrehen zubereitet sind: Einfach kochendes Wasser oder Brühe über den Couscous geben, 5 – 10 Minuten quellen lassen – fertig! Durch etwas Butter oder Olivenöl erhält der Couscous eine besonders feine Note und bleibt gleichzeitig locker und körnig. Mit Instant-Couscous lassen sich alle Rezepte zubereiten, die im Original mit traditionellem Couscous gemacht werden.

Couscous: perfekt für orientalische Rezepte

Die Bezeichnung Couscous meint nicht nur die Zutat an sich, sondern auch viele verschiedene Gerichte, die oft orientalisch angehaucht sind. Unter Coucous versteht man zum Beispeil auch das nordafrikanische Nationalgericht, bei dem Couscous mit (Hammel-)Fleisch, Gemüse und Kichererbsen serviert wird.

Die Möglichkeiten der Zubereitung von Couscous sind erstaunlich vielfältig und unendlich variationsreich. Ob pikant, süßlich, kalt oder warm – Couscous ist ein wahres Allroundtalent! Durch seinen angenehm neutralen Geschmack harmoniert Couscous mit fast allem, so dass sich Couscous wunderbar mit jeglichen Gemüse sowie Fleisch- und Fischsorten oder im Salat kombinieren lässt.

Rezepte für Couscous

Couscous ist der ideale Begleiter zu frischem Gemüse und passt im Salat oder erwärmt besonders gut zu Kichererbsen, Karotten und Kürbis.

Ein wahrer Genuss ist mit Couscous gefülltes Gemüse wie beispielsweise Tomaten, Paprika, Zucchini, Auberginen oder Weinblätter.

Ebenso gibt es zahlreiche Fisch- und Fleischsorten, wie Rind, Lamm und Geflügel, die in Verbindung mit Couscous ein kulinarischer Hochgenuss sind.

Liebhaber des exotisch-scharfen Geschmacks können Couscous mit der Gewürzmischung Ras el-Hanout oder der Gewürzpaste Harissa abrunden.

Übrigens: Auch Süßspeisen lassen sich wunderbar mit Couscous zubereiten: Couscous mit Milch, getrockneten Früchten, etwa Rosinen, Feigen oder Datteln, und orientalische Gewürze Kardamon und Nelken ergeben eine köstlichen Nachtisch. Für süße Rezepte mit Couscous könnt Ihr auch wunderbar Mandeln, Kokosflocken oder Nüsse ergänzen.

Couscous herrlich leicht als Salat

Couscous eignet sich außerdem fantastisch für kalte Gerichte, allen voran Salat! In den verschiedensten Variationen lässt sich aus den kleinen Körnern ein toller Couscous-Salat zubereiten, der durch die Zugabe eines Zitronensaft-Olivenöl-Dressings und ein wenig Gemüse herrlich erfrischend schmeckt. Eine tolle Variante für Salat ist Couscous mit Feta, Kichererbsen, Lauchzwiebeln und Paprika. Eine besonders frische Möglichkeit für Couscous-Salat ist es, gehackte Möhren, Äpfel und Walnüsse unter den Couscous zu mischen. Und Salat schmeckt nicht nur im Sommer: Für eine weihnachtliche Variante könnt Ihr Zimt, Honig, getrocknete Aprikosen und gehackte Mandeln unter den Salat mischen. Ein Couscous-Salat schmeckt auch lauwarm, aber natürlich lässt sich Salat aus Couscous auch prima vorbereiten – etwa für die Mittagspause oder als Salat zum Grillabend. Lecker ist zum Beispiel dieser erfrischende Salat mit Tomaten, Feta und frischen Kräutern:

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+ Von: + Anne Lucas, + + Länge: + + 59 Sekunden + + +
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+ + Das Rezept + zum Video: + +
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+

Auch beim Dressing für den Salat lässt sich viel variieren: Das erfrischende Dressing aus Olivenöl und Zitronensaft lässt sich gut mit weiteren Zutaten verfeinern. Beliebt sind zum Beispiel Kräuter wie Petersilie oder Minze. Wenn Ihr das Olivenöl mit Gewürzen verfeinet, wie etwa Curry, Sambal Oelek oder Chili, habt Ihr mit leichten Mitteln einen ganz anderen Salat kreiert. Wenn Ihr die mediterrane Küche bevorzugt, könnt Ihr auch mit Rucola, Thymian, Rosmarin oder Basilikum würzen. Manche bevorzugen hingegen eine cremigeres Salat-Dressing. Dazu verrührt Ihr einfach Olivenöl mit etwas Joghurt und gebt dann je nach Rezept Kräuter und Gewürze hinzu. Wem der Zitronensaft im Salat-Dressing zu sauer ist, kann das Olivenöl stattdessen einen milden Orangensaft aufschlagen.

Ähnlich wie Couscous lässt sich übrigens Bulgur verwenden – zum Beispiel im arabischen Salat Tabouleh, der sich mit Couscous sowie Bulgur zubereiten lässt. Ihr seid jetzt auf den Geschmack gekommen? Dann schmeißt schon mal den Wasserkocher an!

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Chicken and Moringa Drumsticks Soup recipe main photo
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+ Chicken and Moringa Drumsticks Soup +

+ +
+ + SpottedByD + + + +NCR, PH + + +
+ + +
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+ Try this soup with Moringa / Malunggay pods, also called "drumsticks." These were picked right from our yard. :) +#veggies #moringaoleifera +
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+ + +30 mins + +
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Ingredients

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  1. +
    + Chicken cuts + +
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    + Moringa or Malunggay pods, peeled and split + +
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    + 1 chicken broth cube + +
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    4. +
  4. +
    + 2-3 c Water + +
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    + 1 small onion, chopped + +
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    + 2 garlic cloves, chopped + +
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    + 1 thumb ginger + +
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    + to taste Salt & pepper + +
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    9. +
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    + Cooking oil + +
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    10. + +
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Steps

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    Sauté the onions, garlic and ginger in oil until fragrant.

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    2. +
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    Add the peeled Moringa pods, with seeds. You can search the net on how to peel the pods. Forgot to take a photo of it, just remove the hard skin with a knife.

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    3. +
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    Add the chicken pieces, a few tbsp water, sauté the cover. Let the juices of chicken come out.

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    4. +
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    Dissolve the chicken broth cube in water then add to your pot.

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    5. +
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    Cook until Moringa pods are tender. Taste and season accordingly. Delicious to eat and pour soup over rice.

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+ + SpottedByD + +
Published by
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on
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+ A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a photo too! 😊 IG@SpottedByD + +
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Simple Air Fried Chicken - marinated in lemon & oyster sauce

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Dried Salted Herring with Bitter Gourd Fried Rice / Tuyo and Ampalaya Fried Rice

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Shrimp Piccata Pasta

Main Courses
30-Minute Suppers
Pasta
Fish & Seafood

Shrimp Piccata Pasta sounds complicated, but this elegant dish is actually easy to assemble and serve-even on a weeknight.

SERVES4

Shrimp Piccata Pasta

WHY THIS RECIPE WORKS

To prepare our Shrimp Piccata Pasta, we seared the shrimp over high heat until just barely cooked through, then set them aside until the sauce was prepared. We used just one pan for cooking both the shrimp and the sauce so the sauce picked ...

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GATHER YOUR INGREDIENTS

KEY EQUIPMENT

*

BEFORE YOU BEGIN

Be sure to toss the shrimp and sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter.

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1

INSTRUCTIONS

Bring 4 quarts water to boil in pot for cooking pasta. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining tablespoon oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam broth and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes.

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2

As the sauce cooks, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then transfer to large serving bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed through. (Add reserved cooking water if sauce seems dry.) Adjust seasonings with salt and pepper. Serve.

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\ No newline at end of file diff --git a/cookbook/tests/other/test_data/delish.html b/cookbook/tests/other/test_data/delish.html new file mode 100644 index 00000000..20eef075 --- /dev/null +++ b/cookbook/tests/other/test_data/delish.html @@ -0,0 +1,2635 @@ + + + + + + + + Best Baked Asparagus Recipe - How to Make Cheesy Baked Asparagus + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Cheesy Baked Asparagus Is The Side That Becomes Your Main

+ +

No. 1 way to eat asparagus.

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By + Lindsay Funston +
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During the spring and summer, there's so much asparagus, we don't even know how to handle it. We love it simply roasted, but there's so much more to do with the vegetable: You can make asparagus bacon pasta, bacon asparagus roll-ups, or asparagus soup. But our favorite way to prepare it as a fancy side: Top it with garlic, a little cream, Parmesan, and mozzarella and bake it until the cheese is bubbly and golden and the asparagus is tender. This will be gone in seconds.

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Advertisement - Continue Reading Below
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+ Cal/Serv: + 250 +
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+ Yields: + + 6 + + + servings + + +
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+ Prep Time: + + + 0 + + hours + + + 10 + + mins + + + +
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+ Total Time: + + + 0 + + hours + + + 35 + + mins + + + +
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Ingredients
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+ 2 + lb. + +

asparagus, stalks trimmed

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+ 3/4 + c. + +

heavy cream

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+ 3 + + +

cloves garlic, minced

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Kosher salt

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Freshly ground black pepper

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+ 1 + c. + +

freshly grated Parmesan

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+ 1 + c. + +

shredded mozzarella

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Red pepper flakes, for garnish (optional)

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Directions
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  1. Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
  2. Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, and serve. 
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Nutrition (per serving): 250 calories, 14 g protein, 8 g carbohydrates, 3 g fiber, 3 g sugar, 19 g fat, 11 g saturated fat, 340 mg sodium

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  1. + Heat grill to high. Brush potatoes halves, onion slices, peppers, and chiles with oil and season with salt and pepper, to taste. Grill potatoes and onions for 2 to 3 minutes per side or until just cooked through and slightly charred. Remove from heat, cut each potato half in half again, and finely chop the onions. +
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  2. + Grill peppers and chiles until charred on all sides. Remove from the grill, place in a bowl, cover, and let steam for 5 minutes. Remove skin and finely dice. +
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  3. + Melt butter in a 9-inch cast iron skillet on the grates of the grill. Add the potatoes, onions, peppers, and chiles all in 1 layer and pack down. Cook until crisp and nicely browned. +
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Classes You May Also Like

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Easter Carrots

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Gluten-Free Chocolate Cake

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Easter Egg Hunt Cake

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+
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Strangolapreti alla trentina

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  • + + + + + + Difficoltà: Facile +
    • +
  • + + + + + + Preparazione: 30 min +
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PRESENTAZIONE

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+ Ricetta proposta da
+ Alessandro Gilmozzi +
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+ + + Strangolapreti alla trentina + + + + +

Gli strangolapreti alla trentina sono una ricetta davvero antica, si tratta di gnocchi davvero speciali a base di pane raffermo e spinaci. Lo chef Alessandro Gilmozzi ci mostrerà come dare forma a questi morbidi coni, perfetti da servire come primo piatto. La ricetta storica prevedeva molto più pane e meno spinaci. Poi si è evoluta tanto da prevedere varianti e piccoli segreti che ogni famiglia e ogni ristoratore conserva per la realizzazione degli strangolapreti, come scoprirete dalla ricetta dello chef. Grazie alla ricchezza delle piante ed erbe del Trentino, una volta (ma spesso ancora oggi) gli spinaci venivano sostituiti con ortiche, portulaca o solo con erbette e bietole. Una base minore di spinaci poteva essere aromatizzata con erbe come dragoncello, maggiorana e origano. Gli strangolapreti vengono conditi con burro e salvia, proprio come propone Alessandro Gilmozzi, ma potrete aggiungere anche speck o pancetta.

Per immergervi totalmente nella magica atmosfera trentina, scoprite anche canederli e spatzle, altri due tipici primi piatti!

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INGREDIENTI

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Ingredienti per circa 20 strangolapreti
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+ + Spinaci + + + + 650 + g + + +
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+ + Pane + + + (raffermo o secco) + 80 + g + + +
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+ + Latte intero + + + + 400 + g + + +
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+ + Olio extravergine d'oliva + + + + 40 + g + + +
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+ + Uova + + + (medie) + 2 + + + +
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+ + Farina 00 + + + + 160 + g + + +
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+ + Pangrattato + + + + 40 + g + + +
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+ + Sale fino + + + + + q.b. + + +
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+ + Pepe nero + + + + + q.b. + + +
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+ + Noce moscata + + + + + q.b. + + +
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per condire
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+ + Burro + + + + 80 + g + + +
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+ + Salvia + + + + + q.b. + + +
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+ + Trentingrana + + + + 100 + g + + +
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+ + + + + + + AGGIUNGI ALLA LISTA DELLA SPESA + +
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+ Come preparare gli Strangolapreti alla trentina +

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Per preparare gli strangolapreti alla trentina come prima cosa cuocete gli spinaci. Ve ne serviranno 650 freschi per ottenerne 300 g cotti e molto ben strizzati. Se usate spinaci freschi potete sbollentarli in acqua leggermente salata per qualche minuto. Se utilizzate quelli in busta potete cuocerli al vapore. Ripulite i panini dalla crosta esterna (potrete usarla come indicato nel consiglio in fondo alla ricetta!) e tagliate la mollica che servirà per gli strangolapreti: dovrete ottenere dei cubetti di 1 cm. Trasferiteli all'interno di una ciotola 1, unite circa metà dose di latte 2 e l'olio 3.

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Mescolate leggermente 4 e tenete da parte. Versate gli spinaci strizzati all'interno di un contenitore stretto e alto 5, aggiungete il latte rimasto 6.

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Unite anche le uova 7 e regolate di sale 8 e pepe. Aggiungete anche la noce moscata 9

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e frullate il tutto con un minipimer 10 fino ad ottenere una crema liscia 11. Versate quindi la crema di spinaci all'interno della ciotola con il pane 12

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e mescolate con un mestolo di legno 13. Aggiungete la farina 14 e il pangrattato 15.

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Mescolate ancora con il mestolo 16, poi terminate l'impasto lavorandolo brevemente con le mani anche per sentirne la consistenza 17. Lasciatelo riposare qualche minuto. Inumidite due cucchiai 18

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e prelevate una porzione d'impasto, circa mezzo cucchiaio 19. Trasferite il primo mucchietto su un canovaccio ben infarinato 20 e proseguite in questo modo per tutti gli altri 21. Si andranno a formare delle quenelle.

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Spolverizzate con poca farina i mucchietti e lavoratene uno ad uno con le mani 22, in modo da arrotondarli leggermente come fossero canederli, ma schiacciando leggermente per creare una forma conica 23. Ogni tanto infarinatevi bene le mani, in questo modo sarà più facile lavorare il composto e terranno meglio la cottura. Se preferite potete realizzare la classica forma a quenelle lavorando il composto solo con i due cucchiai inumiditi 24. Poi dovrete comunque leggermente spolverizzare con la farina.

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Mettete sul fuoco due tegami con dell'acqua, che servirà per la cottura degli gnocchi. Salate l'acqua e non appena inizierà a sobbollire tuffate pochi gnocchi alla volta 25. Dato che la cottura è delicata, per cuocerli tutti insieme serviranno almeno due tegami. Se riducete le dosi o avete modo di cuocerli un po' alla volta potete anche utilizzarne uno solo. Nel frattempo preparate anche il condimento. In un tegame aggiungete burro e salvia 26, lasciate fondere il burro e insaporire le foglioline 27.

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Non appena gli gnocchi saliranno a galla aspettate 2-3 minuti e scolateli 28. In tutto ci vorranno circa 8 minuti. Scolateli e conservateli in una ciotola. Intanto cuocete gli altri. Poi trasferite gli gnocchi su un piatto 29, guarnite con abbondante Trentingrana grattugiato 30

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aggiungete abbondante burro fuso 31 e decorate con le foglioline di salvia 32. Servite gli gnocchi alla trentina ancora caldi 33!

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+ Conservazione +

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L'impasto degli gnocchi si può conservare in frigorifero per un giorno.
Una volta cotti consigliamo di servirli subito; in alternativa potete conservarli in frigo per un giorno e scaldarli prima di servirli.

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+ Consiglio +

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Si consiglia di servire 5-6 pezzi a testa.

Per il pane: scegliete un pane non all'olio, andranno benissimo delle rosette bianche o delle michette.

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La crosta del pane che andrete ad eliminare non gettatela: tostatela leggermente per realizzare del pangrattato fatto in casa!

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Ricordate di strizzare molto bene gli spinaci, perchè altrimenti la consistenza dello gnocco risentirebbe dell'eccesso di acqua presente, non risultando ben sodo in cottura.

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Un piccolo consiglio quando rompete le uova: fatelo sempre sul piano di lavoro e mai direttamente ai bordi della ciotola, padella o contenitore che state utilizzando.

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Al posto del Trentingrana potete utilizzare del Grana Padano DOP o un formaggio a pasta dura stagionato, stravecchio.

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+ Curiosità +

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Con il termine strangolapreti (o strozzapreti) si indica anche una pasta fresca a forma di torcioni tipica dell'Emilia Romagna e realizzata solo con acqua e farina.

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+ Presente in: + Primi piatti, Gnocchi, Ricette vegetariane
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+ RICETTE CORRELATE +
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+ COMMENTI15 +
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    annam1959
    +
    lunedì 04 gennaio 2021
    +
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    + posso usare il parmigiano reggiano grazie +
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    +
    Redazione Giallozafferano
    +
    martedì 05 gennaio 2021
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    + @annam1959:Certo smiley +
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    Liliana58
    +
    lunedì 04 gennaio 2021
    +
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    + Aggiungere una spolveratina di(Suk) sopra il condimento. Saranno deliziosi!!! +
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Mostra altri commenti (15)
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Scopri

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Ratatouille : la meilleure recette

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+ + + 5 + / 5 + +  basé sur + + 245 + avis +
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+ + Ratatouille : la meilleure recette + +
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La ratatouille est un recette d'été délicieuse, qui mettra du soleil dans vos assiettes ! Avec ses légumes, la ratatouille est idéale pour accompagner un barbecue ou des grillades. Découvrez aussi notre recette de ratatouille en vidéo.

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Ingrédients

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+ Préparation

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  1. + 1 +
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    + Lavez et détaillez les courgettes, l'aubergine, le poivron vert et le rouge, en cubes de taille moyenne. + +Coupez les tomates en quartiers et émincez l'oignon.
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    + Dans une poêle, versez un peu d'huile d'olive et faites-y revenir les uns après les autres les différents légumes pendant 5 minutes pour qu'ils colorent. +Commencez par les poivrons, puis les aubergines, les courgettes et enfin les oignons et les tomates que vous cuirez ensemble.
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    + Après avoir fait cuire les légumes, ajoutez-les tous aux tomates et aux oignons, baissez le feu puis mélangez. + +Ajoutez un beau bouquet garni de thym, de romarin et de laurier, salez, poivrez, puis couvrez pour laisser mijoter 40 minutes en remuant régulièrement.
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    + À environ 10 minutes du terme de la cuisson, ajoutez les deux belles gousses d'ail écrasées puis couvrez de nouveau. +N'hésitez pas à goûter et à assaisonner de nouveau selon vos goûts.
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    5. +
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    Pour finir
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    + Dégustez avec des grillades ou un barbecue.
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    6. +
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+ Cuisinez, savourez… puis si vous le souhaitez, partagez / déposez (ci-dessous) votre avis sur cette recette.

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Autour du même sujet

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+ Piperade : la meilleure recette
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+ Ratatouille classique
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Idées recettes

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Vos avis

+ + (  + + + + + + + + + + + + +   basé sur 245 avis ) + +
+ + + +
+
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+ + Signaler + + + patrice57 - 20 février 2020 + +
+
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+ + Excellent +
+

+ excelente recette rien a dire moi j'ai rajouter en fin de cuisson une tranche de dos de cabillaud mais c'est tout aussi bon avec un autre poisson blanc

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+ + Signaler + + + zael - 19 septembre 2019 + +
+
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+ + Excellent +
+

+ Une excellente recette!!!!! C'est la première ratatouille que je réalise et c'était un véritable délice!!! Ni mon mari ni moi sommes fans de ce plat mais là nous l'avons tout simplement dégusté!!! Il n'a rien laissé!! vraiment merci pour cette succulente recette! une vraie révélation et une réussite pour nous !!!! Un plat onctueux, plein de saveurs.... à refaire très très vite pour la famille!!

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+ + Signaler + + + Annedu49 - 22 août 2019 + +
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+ + Excellent +
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+ C'est une ratatouille savoureuse.Les temps de cuisson sont corrects.Cette recette apporte une meilleure cuisson des légumes, par rapport à ma recette habituelle, qui était d'ajouter, au fur et à mesure, les légumes dans le même faitout.Je l'ai préparée plusieurs fois cet été, je la recommande!

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+ + Signaler + + + Maille - 12 juillet 2019 + +
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+ + Excellent +
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+ J avais l habitude de faire la ratatouille comme ma belle mère qui était de Grasse. Puis pendant longtemps j ai oublié ce plat et là de nouveau avec la chaleur de cet été rebelotte et j ai suivi votre recette et mon mari conquis car encore mieux que sa maman... C est dire????

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+ + Signaler + + + Chanou94 -  3 juin 2019 + +
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+ + Excellent +
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+ Ultra ultra ultra bonne la ratatouille ???? __Ça sent bon dans mon appartement et le goût est succulent ! Je l’accompagne ce soir avec une bonne omelette tout simplement . __Merci pour cette recette ????????

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+ + + + + + + + + + diff --git a/cookbook/tests/other/test_data/madamedessert.html b/cookbook/tests/other/test_data/madamedessert.html new file mode 100644 index 00000000..851b3f3b --- /dev/null +++ b/cookbook/tests/other/test_data/madamedessert.html @@ -0,0 +1 @@ + diff --git a/cookbook/tests/other/test_data/madamedessert.json b/cookbook/tests/other/test_data/madamedessert.json new file mode 100644 index 00000000..9865802d --- /dev/null +++ b/cookbook/tests/other/test_data/madamedessert.json @@ -0,0 +1 @@ +{"@context":"https://schema.org","@graph":[{"@type":"WebSite","@id":"https://madamedessert.de/#website","url":"https://madamedessert.de/","name":"Madame Dessert","description":"Der Dessert Blog f\u00fcr Naschkatzen und Schleckerm\u00e4uler \u2013 Rezepte, Inspiration & Lust auf Genuss","potentialAction":[{"@type":"SearchAction","target":"https://madamedessert.de/search/{search_term_string}","query-input":"required name=search_term_string"}],"inLanguage":"de-DE"},{"@type":"ImageObject","@id":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#primaryimage","inLanguage":"de-DE","url":"https://assets.madamedessert.de/wp-content/uploads/2020/02/25163328/Madame-Dessert_Schokopudding-Schokoladenpudding-mit-echter-Schokolade-0238-scaled.jpg","width":2560,"height":1707,"caption":"selbstgemachter schokopudding \u2013 schokoladenpudding rezept mit echter schokolade | Madame Dessert"},{"@type":"WebPage","@id":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#webpage","url":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/","name":"Schokoladenpudding Rezept mit echter Schokolade | Madame Dessert","isPartOf":{"@id":"https://madamedessert.de/#website"},"primaryImageOfPage":{"@id":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#primaryimage"},"datePublished":"2020-02-27T06:00:00+00:00","dateModified":"2020-02-27T11:43:42+00:00","author":{"@id":"https://madamedessert.de/#/schema/person/c298fe4e37de6680eb76313190d5ba8f"},"description":"Die besten Rezepte bestehen aus Kindheitserinnerungen & jeder Menge Schokolade \u2013 So wie dieses herrliche Schokoladenpudding Rezept zum Selbermachen.","inLanguage":"de-DE","potentialAction":[{"@type":"ReadAction","target":["https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/"]}]},{"@type":["Person"],"@id":"https://madamedessert.de/#/schema/person/c298fe4e37de6680eb76313190d5ba8f","name":"Eva","image":{"@type":"ImageObject","@id":"https://madamedessert.de/#personlogo","inLanguage":"de-DE","url":"https://secure.gravatar.com/avatar/69c7f5c9580bf693e113bc251c504a5c?s=96&d=monsterid&r=g","caption":"Eva"},"sameAs":["https://www.facebook.com/madamedessert","https://twitter.com/MadameDessert"]},{"@context":"http://schema.org/","@type":"Recipe","name":"Schokoladenpudding Rezept mit echter Schokolade","author":{"@type":"Person","name":"Madame Dessert"},"description":"Die besten Desserts stecken f\u00fcr mich voller Kindheitserinnerungen und jeder Menge Schokolade, so wie dieses Schokoladenpudding Rezept. Au\u00dferdem ist so ein cremiger Schokopudding mit echter Schokolade einfach das perfekte Soulfood.","datePublished":"2020-02-27T07:00:00+00:00","image":["https://assets.madamedessert.de/wp-content/uploads/2020/02/25163328/Madame-Dessert_Schokopudding-Schokoladenpudding-mit-echter-Schokolade-0238-scaled.jpg","https://assets.madamedessert.de/wp-content/uploads/2020/02/25163328/Madame-Dessert_Schokopudding-Schokoladenpudding-mit-echter-Schokolade-0238-500x500.jpg","https://assets.madamedessert.de/wp-content/uploads/2020/02/25163328/Madame-Dessert_Schokopudding-Schokoladenpudding-mit-echter-Schokolade-0238-500x375.jpg","https://assets.madamedessert.de/wp-content/uploads/2020/02/25163328/Madame-Dessert_Schokopudding-Schokoladenpudding-mit-echter-Schokolade-0238-480x270.jpg"],"recipeYield":"6 Portionen","cookTime":"PT20M","recipeIngredient":["170 g hochwertige Zartbitterschokolade (60 \u2013 80% Kakaogehalt)","700 ml Vollmilch","120 ml Sahne","1 gute Prise Salz","1 TL Vanilleextrakt","150 g Zucker","30 g Speisest\u00e4rke","6 Eigelbe (Gr\u00f6\u00dfe L) (bei Raumtemperatur)"],"recipeInstructions":[{"@type":"HowToStep","text":"Hacke die Schokolade fein und stelle sie beiseite."},{"@type":"HowToStep","text":"Gib die Milch zusammen mit der Sahne, etwas Salz, dem Vanilleextrakt und 50g des Zuckers in einen Topf. Koche alles kurz unter gelegentlichem R\u00fchren auf. Reduziere die Hitze anschlie\u00dfend auf eine mittlere Stufe."},{"@type":"HowToStep","text":"W\u00e4hrend die Milch warm wird, vermische den restlichen Zucker mit der St\u00e4rke in einer Sch\u00fcssel. Gib anschlie\u00dfend die Eigelbe dazu und r\u00fchre sie unter."},{"@type":"HowToStep","text":"Gib etwa 1/3 der hei\u00dfen Milch-Mischung zu den Eingelben und r\u00fchre alles glatt. Gie\u00dfe alles zusammen langsam und gleichm\u00e4\u00dfig unter stetigem R\u00fchren zur\u00fcck in den Topf."},{"@type":"HowToStep","text":"Erw\u00e4rme den Pudding unter stetigem R\u00fchren f\u00fcr etwa 3 bis 4 Minuten, bis es einmal kurz aufblubbert und eindickt. Am besten verwendest du hierf\u00fcr einen hitzebest\u00e4ndigen Teigschaber r\u00fchren."},{"@type":"HowToStep","text":"Hat dein Pudding die perfekte Konsistenz erreicht und eine gro\u00dfe Luftblase ist in der Mitte nach oben gestiegen, kannst du den Topf vom Herd nehmen, die Platte ausschalten und die klein gehackte Schokolade unterr\u00fchren. Die Schokolade sollte sich vollst\u00e4ndig aufl\u00f6sen und einen homogenen Pudding bilden. Gie\u00dfe den Schokoladenpudding in eine gro\u00dfe Form oder mehrere kleine Dessert Gl\u00e4ser."},{"@type":"HowToStep","text":"Je nachdem wie du deinen Pudding am liebsten magst \u2013 warm, kalt, mit Haut oder ohne Haut \u2013 liest du dir am besten noch einmal meine Tipps im Rezept auf dem Blog durch."},{"@type":"HowToStep","text":"Macht es euch lecker!Eure Madame Dessert"}],"recipeCategory":["Dessert"],"keywords":"Pudding, Schokolade, Schokoladenpudding, Schokopudding","aggregateRating":{"@type":"AggregateRating","ratingValue":"4.86","ratingCount":"7"},"@id":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#recipe","isPartOf":{"@id":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#webpage"},"mainEntityOfPage":"https://madamedessert.de/schokoladenpudding-rezept-mit-echter-schokolade/#webpage"}]} diff --git a/cookbook/tests/other/test_data/micro_data_4 copy.html b/cookbook/tests/other/test_data/micro_data_4 copy.html new file mode 100644 index 00000000..f9de476c --- /dev/null +++ b/cookbook/tests/other/test_data/micro_data_4 copy.html @@ -0,0 +1,853 @@ + + itemscope + itemprop="itemListElement" + itemtype="http://schema.org/ListItem"> + + Home + + + +
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    Schokopudding mit Vanille-Herzen

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    Ein festliches Dessert mit Erdbeeren

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    etwa 6 Portionen

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    + + + + + + + + + etwas Übung erforderlich + + + + + + + 40 Minuten + + + + + +
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    Zutaten

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    Zutaten

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    für das Rezept Schokopudding mit Vanille-Herzen

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    Gala Schokoladen-Pudding:

    + + + + + + + + + + + + + + + + + +
    + 1 Pck. + + + + + Dr. Oetker Gala Feines Schokoladen-Puddingpulver + + +
    + 50 g + + + + Zucker + +
    + 500 ml + + + + Milch + +
    +

    Gala Bourbon-Vanille-Pudding:

    + + + + + + + + + + + + + + + + + +
    + 1 Pck. + + + + + Dr. Oetker Gala Puddingpulver Bourbon-Vanille + + +
    + 30 g + + + + Zucker + +
    + 375 ml + + + + Milch + +
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    Außerdem:

    + + + + + + + + + + + + + +
    + einige + + + + Erdbeeren zum Garnieren + +
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    Zubereitung

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    Zubereitung

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    Gala Schokoladen-Pudding

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    Puddingpulver mit Zucker mischen und nach und nach mit mind. 6 EL der Milch glatt rühren. Übrige Milch in einem Topf zum Kochen bringen. Topf vom Herd nehmen, angerührtes Puddingpulver zufügen und unter Rühren mind. 1 Min. kochen lassen. Pudding in kleine, kalt ausgespülte Sturzförmchen füllen und mind. 4 Std. in den Kühlschrank stellen.

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    Gala Bourbon-Vanille-Pudding

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    Puddingpulver mit Zucker mischen und nach und nach mit mind. 6 EL der Milch glatt rühren. Übrige Milch in einem Topf zum Kochen bringen. Topf vom Herd nehmen, angerührtes Puddingpulver zufügen und unter Rühren kurz aufkochen lassen. Pudding in eine kalt ausgespülte, flache Form füllen und mind. 4 Std. in den Kühlschrank stellen.

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    Inzwischen Erdbeeren waschen und putzen.

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    Schokoladenpudding vorsichtig am Rand lösen und aus den Förmchen auf eine Platte stürzen.

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    Vanillepudding auf ein mit Wasser befeuchtetes Schneidebrett stürzen und Herzen ausstechen oder ausschneiden.

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    Gestürzten Schokoladenpudding mit Vanille-Herzen und vorbereiteten Erdbeeren garniert servieren.

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    + Brenn- und Nährwertangaben für das Rezept Schokopudding mit Vanille-Herzen +

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    + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
    + Pro Portion / Stück + + Pro 100 g / ml +
    Energie + + 833 + + kJ +
    + + 199 + + kcal +     		+ + 452 + + kJ +
    + + 108 + + kcal +
    Fett + + 5.59 + + g + + + 3.04 + + g +
    Kohlenhydrate + + 31.25 + + g + + + 16.98 + + g +
    Eiweiß + + 5.49 + + g + + + 2.98 + + g +
    +
    +
    \ No newline at end of file diff --git a/cookbook/tests/other/test_data/tasteofhome.html b/cookbook/tests/other/test_data/tasteofhome.html new file mode 100644 index 00000000..5a5fefda --- /dev/null +++ b/cookbook/tests/other/test_data/tasteofhome.html @@ -0,0 +1,1322 @@ + +80 Rhubarb Recipes to Make This Spring (and Summer!)

    80 Rhubarb Recipes to Make This Spring (and Summer!)

    Emily Racette ParulskiUpdated: Feb. 19, 2020

    Dig into our favorite sweet and savory rhubarb recipes. There's something here for every meal of the day!

    1 / 80

    Rhubarb Crisp

    I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It’s quick and easier to make than pie. It’s versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

    Get Recipe

    2 / 80
    Rhubarb Tart Exps Thn17 207631 C06 15 6b 5

    Rhubarb Tart

    The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
    Get Recipe
    3 / 80
    Easy Rhubarb Relish

    Easy Rhubarb Relish

    I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. —Helen Brooks, Lacombe, Alberta r
    Get Recipe
    4 / 80
    Rustic Fruit TartTaste of Home

    Rustic Fruit Tart

    My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
    Get Recipe
    5 / 80
    Berry Rhubarb Fool Exps Jmz18 2580 B03 06 5b 1

    Berry Rhubarb Fool

    A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
    Get Recipe
    6 / 80
    Rhubarb Strawberry Pie Exps Ft19 1277 F 0716 2 9

    Rhubarb Strawberry Pie

    This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida
    Get Recipe
    7 / 80
    Strawberry Rhubarb Upside Down Cake Exps Toham20 8274 B06 07 7b 6

    Strawberry-Rhubarb Upside-Down Cake

    I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
    Get Recipe
    8 / 80
    Rhubarb FrittersTaste of Home

    Rhubarb Fritters

    I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
    Get Recipe
    9 / 80
    Strawberry Rhubarb Cheesecake Bars Exps Thjj19 232666 E02 19 3b 1

    Strawberry Rhubarb Cheesecake Bars

    These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
    Get Recipe
    10 / 80

    Contest-Winning Rhubarb Meringue Pie

    My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
    Get Recipe
    11 / 80
    Rhubarb Strawberry CrunchTaste of Home

    Rhubarb Strawberry Crunch

    Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
    Get Recipe
    12 / 80
    Rhubread

    Rhubread

    We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
    Get Recipe
    13 / 80
    Rhubarb Lemonade SlushTaste of Home

    Rhubarb Lemonade Slush

    My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. —Cathie Beard, Philomath, Oregon
    Get Recipe
    14 / 80
    Rhubarb Chutney Exps Toham20 17487 B06 07 11b 2

    Rhubarb Chutney

    It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. —Jan Paterson, Anchorage, Alaska
    Get Recipe
    15 / 80
    Macaroon-Topped Rhubarb CobblerTaste of Home

    Macaroon-Topped Rhubarb Cobbler

    Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. +—Taste of Home Test Kitchen
    Get Recipe
    16 / 80
    Strawberry Rhubarb Coffee Cake Exps Mcsmz17 2569 C01 05 6b 2

    Strawberry Rhubarb Coffee Cake

    Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
    Get Recipe
    17 / 80
    Sour Cream Rhubarb PieTaste of Home

    Sour Cream Rhubarb Pie

    A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
    Get Recipe
    18 / 80
    Exps185660 Sd153320d12 11 2b Alt 3

    Rhubarb-Apricot Barbecued Chicken

    Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
    Get Recipe
    19 / 80
    Cherry Rhubarb Jam Exps Wrsm17 34741 D04 13 3b 1

    Cherry Rhubarb Jam

    This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
    Get Recipe
    20 / 80
    Rhubarb Nut Muffins Exps Cwam18 1555 B12 13 2b 4

    Rhubarb Nut Muffins

    Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
    Get Recipe
    21 / 80
    Raspberry-Rhubarb Slab PieTaste of Home

    Raspberry-Rhubarb Slab Pie

    "Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
    Get Recipe
    22 / 80
    Blueberry Rhubarb Breakfast Sauce Exps3154 Rds2930098c03 14 1bc Rms 1

    Blueberry/Rhubarb Breakfast Sauce

    My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho
    Get Recipe
    23 / 80
    Blueberry Rhubarb Crumble Exps Bdsmz17 37476 B03 02 4b 4

    Blueberry-Rhubarb Crumble

    A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
    Get Recipe
    24 / 80
    Strawberry Rhubarb Cream Dessert Exps Bdsmz17 36277 C03 03 3b 1

    Strawberry-Rhubarb Cream Dessert

    A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
    Get Recipe
    25 / 80
    Rhubarb-Cherry ChutneyTaste of Home

    Rhubarb-Cherry Chutney

    I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
    Get Recipe
    26 / 80
    Rhubarb Dumplings Exps Gbdbz20 2571 B01 09 6b 1

    Rhubarb Dumplings

    I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana
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    27 / 80
    Exps141039 Hc153382c03 19 4b 4

    Rhubarb Mint Tea

    A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
    Get Recipe
    28 / 80
    Exps186203 Th153342c02 20 4b 2

    Rhubarb Berry Upside-Down Cake

    I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
    Get Recipe
    29 / 80
    RhubarbecueTaste of Home

    Rhubarbecue

    This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico
    Get Recipe
    30 / 80
    Rhubarb Swirl CheesecakeTaste of Home

    Rhubarb Swirl Cheesecake

    I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.—Carol Witczak, Tinley Park, Illinois
    Get Recipe
    31 / 80
    Rhubarb Filled Cookies Exps Sdjj18 17486 C02 16 7b 3

    Rhubarb-Filled Cookies

    I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
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    32 / 80
    Strawberry Rhubarb JamTaste of Home

    Strawberry Rhubarb Jam

    This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario
    Get Recipe
    33 / 80
    Rhubarb Upside Down Cake Exps Srbz16 605 D09 14 2b 5

    Rhubarb Upside-Down Cake

    I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
    Get Recipe
    34 / 80
    Dijon-Rubbed Pork with Rhubarb SauceTaste of Home

    Dijon-Rubbed Pork with Rhubarb Sauce

    This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
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    35 / 80
    Rhubarb SconesTaste of Home

    Rhubarb Scones

    My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
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    36 / 80
    Refreshing Rhubarb Ice CreamTaste of Home

    Refreshing Rhubarb Ice Cream

    No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
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    37 / 80
    Strawberry/Rhubarb Crumb PieTaste of Home

    Strawberry/Rhubarb Crumb Pie

    Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
    Get Recipe
    38 / 80
    Exps65592 Sd153320b12 11 10b 2

    Strawberry-Rhubarb Flip Cake

    My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
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    39 / 80
    Rhubarb Fool With Strawberries Exps169451 Thc12 06 1bc Rms 4

    Rhubarb Fool with Strawberries

    A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
    Get Recipe
    40 / 80
    Exps187970 Sd153320d12 05 10b 1

    Blueberry Rhubarb Country Tart

    When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
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    41 / 80
    Peach Rhubarb JamTaste of Home

    Peach Rhubarb Jam

    This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
    Get Recipe
    42 / 80
    Rhubarb Cheesecake Squares Exps Sdam18 97458 C11 30 1b 2

    Rhubarb Cheesecake Squares

    It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
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    43 / 80
    Rhubarb Berry Cheesecake PieTaste of Home

    Rhubarb Berry Cheesecake Pie

    My grandparents grew a ton of stuff in their garden, including rhubarb and strawberries. We typically baked it into pies and cobblers, but then Mom found this recipe and it became a fresh, new favorite. —LeeAnn McCue, Charlotte, North Carolina
    Get Recipe
    44 / 80
    Gluten-Free Rhubarb BarsTaste of Home

    Gluten-Free Rhubarb Bars

    Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they’re eating gluten-free. —Lisa Wilson, Virginia, Minnesota
    Get Recipe
    45 / 80
    Pineapple-Rhubarb JamTaste of Home

    Pineapple-Rhubarb Jam

    Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
    Get Recipe
    46 / 80
    Rhubarb Pork Chop CasseroleTaste of Home

    Rhubarb Pork Chop Casserole

    The usual reaction to this casserole is that it’s a nice mix of sweet and tart—and an unusual use of rhubarb! I like rhubarb, but I’m not a dessert person. I always thought pies and cobblers shouldn’t be the only ways to enjoy it. —Jeanie Castor, Decatur, Illinois
    Get Recipe
    47 / 80
    Exps22394 Cw163681d12 09 3b 1

    Rhubarb Strawberry Cobbler

    Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
    Get Recipe
    48 / 80
    Rhubarb Bread Exps Bmz18 3955 B12 15 1b 2

    Rhubarb Bread

    This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. —Grace Capen, Sacramento, California
    Get Recipe
    49 / 80
    Exps140895 Hck163687d07 07 1b 3

    Apple Rhubarb Crumb Pie

    My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
    Get Recipe
    50 / 80
    Slow-Cooker Rhubarb Strawberry SauceTaste of Home

    Slow-Cooker Rhubarb Strawberry Sauce

    We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
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    51 / 80
    Perfect Rhubarb Pie Exps4633 Th2847295b02 22 7b Rms 4

    Perfect Rhubarb Pie

    Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
    Get Recipe
    52 / 80
    Rhubarb Marmalade Exps5747 Cp2464884c01 18 2b Rms 4

    Rhubarb Marmalade

    My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska
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    53 / 80
    Rhubarb Mandarin CrispTaste of Home

    Rhubarb Mandarin Crisp

    An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
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    54 / 80
    Rhubarb Berry Coffee Cake Exps20448 Thcm143200d09 19 7bc Rms 1

    Rhubarb Berry Coffee Cake

    I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
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    55 / 80
    Rosy Rhubarb Upside Down Cake Exps174566 Th143191c11 12 5bc Rms 5

    Rosy Rhubarb Upside-Down Cake

    Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
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    56 / 80
    Rhubarb KetchupTaste of Home

    Rhubarb Ketchup

    I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! —Faith McLillian, Rawdon, Quebec
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    57 / 80
    Winnie S Mini Rhubarb Strawberry Pies Exps Bmz20 195198 B10 23 8b 4

    Winnie's Mini Rhubarb & Strawberry Pies

    Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
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    58 / 80
    Rhubarb Fool With Strawberries Exps169451 Thc12 06 1bc Rms 4

    Rhubarb Fool with Strawberries

    A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
    Get Recipe
    59 / 80

    Strawberry-Rhubarb Ice Pops

    These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
    Get Recipe
    60 / 80
    Exps Cmbz17 27855 D11 30 5b 2

    Rhubarb Mallow Cobbler

    My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa
    Get Recipe
    61 / 80
    Exps3873 B163857c10 23 2b 2

    Rhubarb Citrus Punch

    Rhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. —Ina Frey, St. Clemens, Ontario
    Get Recipe
    62 / 80
    Raspberry Rhubarb JamTaste of Home

    Raspberry Rhubarb Jam

    I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa
    Get Recipe
    63 / 80
    Caramel Rhubarb CobblerTaste of Home

    Caramel Rhubarb Cobbler

    I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. +-Beverly Shebs, Pinehurst, North Carolina
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    64 / 80
    Buttery Rhubarb Baklava

    Buttery Rhubarb Baklava

    I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. —Sue Bolsinger, Anchorage, Alaska
    Get Recipe
    65 / 80

    Apple-Rhubarb Bread

    Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
    Get Recipe
    66 / 80
    Exps185570 Th153342c02 18 5b 4

    Coconut Cheesecake & Rhubarb Compote

    I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
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    67 / 80
    Flavorful Strawberry-Rhubarb JamTaste of Home

    Flavorful Strawberry-Rhubarb Jam

    I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin
    Get Recipe
    68 / 80
    Winning Rhubarb-Strawberry PieTaste of Home

    Winning Rhubarb-Strawberry Pie

    While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
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    69 / 80
    English Rhubarb CrumbleTaste of Home

    English Rhubarb Crumble

    When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
    Get Recipe
    70 / 80
    Rhubarb JellyTaste of Home

    Rhubarb Jelly

    I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
    Get Recipe
    71 / 80
    Rhu-berry PieTaste of Home

    Rhu-berry Pie

    I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois
    Get Recipe
    72 / 80
    Exps174596 Th153341d11 14 6b 3

    Shortcake with Fresh Rhubarb Sauce

    Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
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    73 / 80
    Rhubarb Oat Bars Exps31936 Sd2856494b12 10 2bc Rms 1

    Rhubarb Oat Bars

    These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
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    74 / 80

    Rhubarb Compote with Yogurt & Almonds

    My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
    Get Recipe
    75 / 80
    Slow-Cooked Strawberry Rhubarb SauceTaste of Home

    Slow-Cooked Strawberry Rhubarb Sauce

    This tart and tangy fruit sauce is excellent over pound cake or ice cream. +I've served this topping many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
    Get Recipe
    76 / 80
    Almond Rhubarb CobblerTaste of Home

    Almond Rhubarb Cobbler

    In spring, I frequently make this tangy biscuit-topped treat.—Pat Habiger, Spearville, Kansas
    Get Recipe
    77 / 80
    Spinach Salad with Rhubarb DressingTaste of Home

    Spinach Salad with Rhubarb Dressing

    Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
    Get Recipe
    78 / 80
    Ricotta Scones With Rhubarb Orange Compote Exps112775 Cw1996973d12 03 4bc Rms 3

    Ricotta Scones with Rhubarb-Orange Compote

    Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. —Marilyn Rodriguez, Fairbanks, Alaska
    Get Recipe
    79 / 80
    Rhubarb Blueberry Crumble Exps167220 Th2847295b03 01 6bc Rms 1

    Rhubarb-Blueberry Crumble

    Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
    Get Recipe
    80 / 80
    Rhubarb Raisin Marmalade Exps5512 Cp143300d02 19 2b Rms 2

    Rhubarb Raisin Marmalade

    At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta
    Get Recipe
    Originally Published: February 11, 2019

    Emily Racette Parulski
    Emily Racette Parulski
    Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.
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    +Ingredientes +

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    • 2 colheres (sopa) de azeite
    • 10 tomates-cereja cortados ao meio
    • meia colher (chá) de tomilho fresco
    • meia colher (chá) de alecrim fresco picado
    • 2 colheres (sopa) de uvas-passas pretas sem sementes
    • 300 g de bacalhau dessalgado e desfiado
    • meio pimentão amarelo pequeno picado
    • 1 xícara (chá) de arroz lavado e escorrido
    • 1 sachê de tempero knorr meu arroz extra alho
    • 2 xícaras (chá) de água
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    +Modo de Preparo +

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    1. Em uma tigela, misture 1 colher (sopa) de azeite, os tomates, as ervas e as passas. Reserve. Em uma panela média, aqueça o azeite restante em fogo médio e refogue o bacalhau e o pimentão. Junte o arroz e refogue por mais 3 minutos. Acrescente o sachê do tempero Meu Arroz KNORR Extra Alho e refogue rapidamente. Adicione a água. Cozinhe com a panela parcialmente tampada por 10 minutos ou até secar o líquido. Retire do fogo e reserve tampado por 5 minutos. Acrescente, no arroz, a mistura de tomate reservada, mexendo delicadamente. Tampe a panela e reserve por 5 minutos. Sirva em seguida.
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    Informações Adicionais

    • Créditos: Knorr
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