Version 2

So! Apple has finally approved version two. It probably took them as long as it did because this version is just so damn awesome! Well I think so, hope you do too.

What is new in Version 2? Well a whole bunch of things. Note that these are only on the paid version. I'm not yet sure which features I'll add to the free version. If you have thoughts, post a comment...


1. Images: You can now attach images to recipes. Personally, I don't use this much but it is fun and a _lot_ of people asked for it. So there it is.

2. Google Doc Sync: For those of you with a Google Docs account, this will save you a ton of time over putting your recipes on blogs and downloading them. It is a new feature so it may have some bugs. Let me know what you think. Note: Images don't sync up with Google Docs. Fun tip: If you sync a recipe to Google Docs, then share it with someone, you'll both have a copy of the same recipe that you can keep in sync.

3. Editing: I keep getting complaints about the recipe editing functionality so I made a few improvements there. Some bug fixes, some performance enhancements, and a cancel button when you are editing a field.

4. Tumblr: Tumblr rarely works well. They keep changing their HTML layout and even when you tell it to let you edit the HTML of a post, they add more HTML. I've emailed their support alias several times but I get nothing from them. Anyway, I've made it work again so you should be able to post and import. No telling when they'll break that again.

5. Twitter: You can post a note to Twitter from the app. Honestly, I don't see the utility of this, but some people asked for it and it was easy so there you go! Twitter away.

As always, let me know what you think.

More Screenshots:

January Update

Hi all,

Sorry this latest update has taken so long, but it is freshly submitted to the app store and awaiting approval. Should take a week or so.

* Updated UI for recipe actions such as adding tags, mailing a recipe, etc
* Added quick tag Recipe function
* Fixed a display bug that caused long ingredients to wrap funny.
* Disabled sleep timer when viewing a recipe
* Some more bug fixes

There are a few things that I wanted to get to, but didn't. With any luck, they'll appear in the 1.6 update.

First: Multilevel tags: I want to provide an interface to support tags like "French Deserts" where you can click on the tag for deserts and get a list of recipes as well as tag "french" which would contain only the recipes tagged with both french and deserts. This is primarily difficult because it uses more memory and every time I increase the amount of memory used, I run the risk of causing more crashes so I have to be slow about it. Sorry.

Second: Some twitter / facebook support: I know, kinda dorky, but I like posting what I'm cooking to twitter and other folks like facebook so I'll try to make that happen.

Third: A timer. Your iphone / touch already has a nice timer, but people have asked for an integrated one, so why not?

If you are having problems with TinyKitchen, have a complaint, or there is something you really want to see: please post a comment below. I can't promise that I'll get everyone's feature request done, but I try.

And If you love it, please post a review on the app store. I don't make much nearly enough from this to quit my day job so I'm basically trading my nights and weekends for a few bucks and some kind words on the app store.

Thanks!

Baked Macaroni and Cheese

Author: Mason Bryant
Time To Cook (in minutes): 30
Tags: pasta, dinner, lunch, cheese

----
1 lb pasta (shells, elbow macaroni, spirals, or whatever)
8 oz Monterrey Jack cheese
8 oz cheddar cheese
6 oz butter
1.5 c panko
3 teaspoon salt
1 pinch cayenne powder
1 egg
1 tsp mustard powder
0.5 c half and half

----
Boil the pasta according to the instructions on the package with a bit of salt.

While the pasta is boiling, grate the cheese. I use a food processor for this because I'm a very lazy person, but you can use a box grater if you are into that sort of thing. Set it aside when you are done.

Mix the egg, mustard powder (you can use a table spoon of mustard if you don't have any mustard powder, it works out ok), cayenne, and a bit of salt in a bowl.

Make the breadcrumbs by adding half the butter to a frying pan. Let it melt and when it just starts to boil, throw in the breadcrumbs and a good bit of salt. Stir it until the breadcrumbs start to get brown (they should be a very light brown at most) and turn off the heat. Mix in a small amount (maybe an ounce or two) of the cheese and let it melt into the breadcrumbs.

The pasta should be done boiling by now. First turn the broiler on so it'll be hot when you are done.

Drain the pasta and put it back in the pan you used to boil it. Add the rest of the butter and the rest of the cheese. Mix this until the butter and cheese are melted. Now add the egg / milk mixture and mix it well.

Pour this whole thing into an oven safe casserole dish and top with the breadcrumb mixture. Leave this under the broiler on the middle rack for about 5 minutes. You'll need to watch it to make sure that the breadcrumbs don't burn. If any of them start to, turn off the oven, it is done.

Title: Baked Macaroni and Cheese
Source: http://tiny-kitchen.blogspot.com/2008/09/author-mason-bryant-time-to-cook-in.html
Guid: http://tiny-kitchen.blogspot.com/2008/09/author-mason-bryant-time-to-cook-in.html

Buffalo Wings

---begin-tinykitchen---
Title: Buffalo Wings
Serves 4

24 wings
4 cups oil (peanut, corn, or other)
4 tbs butter
2.5000 tbs Frank's Louisiana Hot Sauce
1 tbs white vinegar
2 1/2 cups blue cheese dressing
0 - salt and pepper
8 - celery sticks

Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot).

Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter & pour sauce over them (or put wings and sauce in a closed container and shake). Serve with
celery sticks, blue cheese dressing (for dipping), and beer.
---end-tinykitchen---

The Graceless Lady

---begin-tinykitchen---
Title: The Graceless Lady
Time To Cook (in minutes): 5
Tags: drink

----
1.2500 oz pear vodka
0.5000 oz amaretto
1 splash rosemary simple syrup
0.5000 oz fresh lemon juice
1 - cranberry

----
Pour the ingredients into a shaker full of crushed ice. Shake well and strain into a martini glass.

Garnish with a frozen pear slice or a rosemary sprig.

* make the rosemary simple syrup by boiling a cup water with a cup of sugar and a sprig of rosemary until it is syrup consistency. Allow to cool before using.
Guid: 267BF56D-F703-47CD-8E49-C71BF004197D
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Dutch Baby

---begin-tinykitchen---

Title: Apple Dutch Baby
Time To Cook (in minutes): 30
Tags: breakfast

----
1/4 cup (1/2 stick/2 oz./56g) unsalted butter
1 Golden Delicious or Granny Smith apple, peeled, cored and cut into 1/2-inch-wide wedges
3/4 cup whole milk
3/4 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
0 - Confectioners' sugar, for dusting

----
Put oven rack in middle position of oven and preheat oven to 450 degrees F/230 degrees C.

Melt butter in a 10-inch cast iron skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

Pour batter over apple and transfer skillet to oven. Bake in preheated oven until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

Makes 2-4 servings.


- - - - - - - - - - - - - - - - - -



Source: http://tiny-kitchen.blogspot.com/2008/11/dutch-baby.html
Guid: hhttp://tiny-kitchen.blogspot.com/2008/11/dutch-baby.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Update and Request For Feedback

Hi everyone!

For those of you wondering what is up with TinyKitchen, I just wanted to make a post and let you know what is going on.

First off, it seems like a few people are still having crashes. I've never been able to reproduce these but I only have two iphones to test it on (mine and my wife's) so I'm just going through these bugs and fixing them when I find them. If tiny kitchen crashes for you, (especially after version 1.3 appears) please let me know by commenting here! Extra credit for telling me how much memory you have left and exactly what you were doing when it is crashing.

I'd like to add a new feature now and then too. Right now the most asked for feature is a 'next' button on the recipe search page. I expect to submit that to Apple either this weekend or early next week. It takes Apple 3 to 5 days to approve each update so look for that sometime next weekend.

After that, here are the things that I'll be working on, roughly in order. If you see something that you really like, let me know and I'll move it up the list.

• more bug fixes
• some improvements while searching (hitting the next page a bunch tends to slow things down and can eventually cause a crash)
  
• some improvements to recipe importing
  
• upload recipes from blogs in the background, notify you when new recipes are available
• turn your current shopping list into a new recipe
  
• add pictures for your recipes
• update your twitter / facebook feed with what you are cooking
• others
  

Quick Start: How to Delete a Recipe

It is easy to delete a recipe, but before I say how, I feel compelled to point out that there is no undo. Once you delete a recipe, it is gone.

That said, here is how you do it:

Open the recipe up in the recipe viewer.
Scroll to the bottom of the recipe and notice the "edit" button.
Click it to edit the recipe.
Click the delete button at the upper right.
Confirm that you want to delete the recipe when the dialog pops up.

That is it!

posting a recipe to your blog

Tinykitchen is able to recognize a recipe by looking at the HTML source code of your blog. Because of this, you'll get the best results by editing your post in HTML. First open up blogger and click the new post link.

When you see your post editing window, there will be two tabs. One says "Edit HTML" and the other says "Compose".

Click the "Edit HTML" tab and start entering your post.

Your first line should be:
---begin-tinykitchen---
Next enter a title like so:
Title: Crab Cakes

Next some ingredients:

3 tbsp butter (unsalted)
2 - celery stalks (chopped)
2 tbsp shallots (chopped fine)
1/8 cup chopped red peppers (little red peppers are best)
1 cup heavy cream
1 1/2 tbsp Dijon mustard
0 - salt and pepper


Before we go on, look at some of those ingredients. For example, I say 2 - celery stalks. In order to be able to make a shopping list out of a recipe, the program needs to know what parts of an ingredient are the number, what are the units and what is the name of the ingredient. For the butter, the units are tablespoons, the name is butter (unsalted), and you need 3 of those. Celery doesn't really have units. (though I could have said stalks, but I needed an example for this). I use the - to indicate that there are no units. TinyKitchen doesn't show that when you view the recipe later.

Only notice salt and pepper. There isn't a number either. You just want some. If you use 0 for the quantity, TinyKitchen won't show that either and it won't try to scale it up if you use the up/down arrows to (say) double the recipe.

For the instructions, every line that isn't an ingredient is an instruction.

If you want to have a link on the recipe when otherpeople download it, use this:

Source: http://tiny-kitchen.blogspot.com/2008/09/crab-cakes.html

Finally, end the recipe like so:
---end-tinykitchen---

Oh and if you have a recipe in your phone anyway, you can email it to yourself and post it there or email it directly to your blog (if your blog supports that). For blogger, click the settings tab, then the email tab for more on this.

Tumblr Users: Tumblr refuses to not muck with your posts if you edit them. The only way to get a recipe onto there is to post it from your phone to tumblr. If you edit it later, tumblr will add lots of new html to the post and TinyKitchen will get confused. I'm trying to create a fix for this, but Tumblr sure doesn't make that easy...

Fresh Herb Buttermilk Biscuits

---begin-tinykitchen---
Title: Fresh Herb Buttermilk Biscuits
Author: Elizabeth Powell
Time To Cook (in minutes): 40
Rating (1-4): 3
Tags: breads

----
3 c All-purpose flour
1.5000 tb Double-acting baking powder
0.7500 ts Baking soda
0.7500 ts Salt
2 tb Sugar
0.7500 c Butter -- cold
1 - egg
0.7500 c Buttermilk
0.5000 c Fresh herbs -- * see note

----
Sift dry ingredients together. Cut butter into
tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4 inch thickness.

Cut into 2 inch rounds and place biscuits on buttered baking sheet, 1 inch or so apart. Bake at 400 degrees for 15 minutes or until golden brown.



- - - - - - - - - - - - - - - - - -



Source: http://tiny-kitchen.blogspot.com/2008/10/fresh-herb-buttermilk-biscuits.html
Guid: http://www.recipesource.com/baked-goods/biscuits/00/rec0021.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Goat Cheese Souffle

---begin-tinykitchen---
Title: Goat Cheese Souffle
Time To Cook (in minutes): 60
Difficulty (1-4): 2
Rating (1-4): 3
Tags: dinner
Time: 60 minutes

----
6 - egg whites, at room temperature
3 - egg yolks
1.5 c milk
4 sprigs herbs thyme, rosemary, or sage are all good here
1 tbsp shallots (chopped)
3 tbsp butter
2 tbsp flour
0.2500 ts Cream of tartar
2 tbsp grated parmesan cheese
----

Preheat an oven to 350.

Butter an 8 quart casserole dish. Coat the inside with the cheese. If you happen to have the stuff that comes in a green can, you can use that. Just between you and me, this is probably the only thing that cheese is good for.

In a small sauce pan heat the milk with the herbs and shallots. Stir it until it starts to foam on the edges. Don't let it boil. Turn the heat off and cover it. Let it sit for 15 minutes or so.

Melt the butter in a skillet and add the flour when it starts to foam. Stir until it starts to brown. Now strain the milk into the flour mixture all at once. Stir this until the whole mixture starts to thicken. Off heat and mix in the egg yolks and goat cheese.


Put the egg whites and cream of tartar into a mixing bowl and beat until you have stiff peaks. Spoon about 1/4 of the beaten eggs into the skillet to lighten the roux. Mix this together and pour it into the rest of the eggs and combine.

Pour the souffle into the casserole dish and place in the oven. Bake until it starts to brown on the top and a knife comes out clean. About 25 minutes.

Source: http://tiny-kitchen.blogspot.com/2008/10/goat-cheese-souffle.html
Guid: http://tiny-kitchen.blogspot.com/2008/10/goat-cheese-souffle.html

---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

I want your feedback

I want your comments!

I'm just now putting the first version of this app up on the iTunes store. I've spent the last couple of weeks hunting down bugs and testing it and it works pretty well for me, but seeing as how I'm selling this for $3.99 each, I don't expect to get rich from it. In fact, I still have a day job so I need your help!

Find something you don't like? Let me know!
Don't see a feature that I really should have? Leave a comment here.
Find a bug? Definitely let me know!

Want a feature? Here is what I'm working on for the next release:
* Shopping list: Add item from your list of recently used item. Sort the list alphabetically or in order that you've added them.
* Display 1/4 cups rather than .25 cups (yeah, I was lasy...)
* Sync recipes from your favorite blogs in the background. The app will let you know when it has new recipes for you.

Thanks!

Extra Dry Martini

---begin-tinykitchen---
Title: Extra Dry Martini
Author: Mason Bryant
Tags: drink, beverages

----
1.5000 oz Gin
1 tsp Dry vermouth
1 - Olive

----


Fill a mixing glass or shaker and the martini glass with crushed ice. Pour the gin into the shaker and shake it vigorously. Pour the ice out of the martini glass and shake it once over the sink to remove most of the water from the glass. Splash in the vermouth and swirl it around the glass to coat the edges and pour it out. Strain the gin out of the shaker into the martini glass and garnish with an olve.



Source: http://tiny-kitchen.blogspot.com/2008/09/extra-dry-martini.html
Guid: http://tiny-kitchen.blogspot.com/2008/09/extra-dry-martini.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Recipe: Crab Cakes

---begin-tinykitchen---
Title: Crab Cakes
Author: Mason Bryant
Tags: appetizers, dinner, seafood

3 tbsp butter (unsalted)
2 - celery stalks (chopped)
2 tbsp shallots (chopped fine)
1/8 cup chopped red peppers (little red peppers are best)
1 cup heavy cream
1 1/2 tbsp Dijon mustard
0 - salt and pepper
1 - egg lightly beaten
1 lb lump crab meat
1 1/4 cup breadcrumbs or panko
2 tbsp vegetable oil
1/2 - lemon

Heat the butter on a skillet until it starts to foam. Add the shallots and the peppers and cook until the shallots start to turn brown around the edges. Add the celery and cook for a few more minutes. Turn the heat off and let it sit.

Mix the cream, the mustard, a pinch or two of salt and pepper, and the egg in a 2 quart (or larger) bowl and toss in the crab meat. Pour the contents of the skillet into this bowl and mix it up. Finally mix in about half of the breadcrumbs and put the rest on a clean plate.

Heat the vegetable oil in a skillet on medium to high heat. While this is warming up, form the crabcakes into small patties. Coat them with the remaining breadcrumbs. Once the oil is hot place the patties in the skillet. You might need to work in batches. Let them cook for 4 minutes on a side (until they get a bit brown) and turn them once. Place them on a paper towel when they are done.

Serve warm.

Guid: 9879A502-0E23-4035-BCFE-652D120CBA7A
Source: http://tiny-kitchen.blogspot.com/2008/09/crab-cakes.html

---end-tinykitchen---

Exported from The Tiny Kitchen iPhone App

Cheese and Wine Bread

---begin-tinykitchen---
Title: Cheese and Wine Bread
Tags: bread, snack
----
1 c all-purpose flour
0.5000 ts Baking powder
0.2500 ts Cream of tartar
0.5000 ts Salt
0.1250 ts Baking soda
0.2500 c Instant nonfat dry milk
0.3333 c Vegetable shortening
1 tb Sugar
1 tb Minced onion
1 - Egg, beaten
0.2500 c Milk
0.2500 c White wine
0.5000 ts Dried oregano
0.2500 c Freshly grated Parmesan

----
Sift together flour, baking powder, cream of tartar,salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly.

Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese.

Bake at 425 F for 15-20 minutes or until a wooden pick inserted in center comes out clean.

Source: http://www.recipesource.com/baked-goods/breads/04/rec0460.html
Guid: http://www.recipesource.com/baked-goods/breads/04/rec0460.html

---end-tinykitchen---

Exported from The Tiny Kitchen iPhone App

Extra Dry Martini

---begin-tinykitchen---

Title: Extra Dry Martini
Author: Mason Bryant
Tags: Mixed, drink, Beverages

1 1/2 oz Gin
1 tsp Dry vermouth
1 - Olive

Fill a mixing glass or shaker and the martini glass with crushed ice. Pour the gin into the shaker and shake it vigorously. Pour the ice out of the martini glass and shake it once over the sink to remove most of the water from the glass. Splash in the vermouth and swirl it around the glass to coat the edges and pour it out. Strain the gin out of the shaker into the martini glass and garnish with an olve.

Source: http://tiny-kitchen.blogspot.com/2008/09/extra-dry-martini.html
Guid: http://tiny-kitchen.blogspot.com/2008/09/extra-dry-martini.html

---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Brazilian Black Bean Feijoada

---begin-tinykitchen---

Title: Brazilian Black Bean Feijoada
Tags: Main, dish

2 tb Extra Virgin Olive Oil
2 md Onions chopped
2 tbsp Grated ginger
1/4 tsp cayenne pepper (or more)
1/2 ts ground cumin
30 oz canned beans
2 tb Plum Vinegar (or whatever)
1 t Sea Salt (or any old salt)
3 - Sweet red peppers* (optional)

Heat oil, saute onions until translucent. Add remaining ingredients and saute for 2 minutes, and set aside. Prepare topping. Add sea salt. Simmer for 5 more minutes. Partially mash beans for a thick bean sauce consistency. * To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black. Place in a paper bag and seal. This will allow the peppers to sweat. Peel off the charred skin and run under cold water. Seed and slice the peppers into thin strips. Serve the Feijoada over rice or pasta. Garnish with red pepper strips.

Source: http://tiny-kitchen.blogspot.com/2008/09/brazilian-black-bean-feijoada.html
Guid: http://tiny-kitchen.blogspot.com/2008/09/brazilian-black-bean-feijoada.html

---end-tinykitchen---

Exported from The Tiny Kitchen iPhone App

TUNA TARTARE-STUFFED CUCUMBERS

---begin-tinykitchen---
Title: TUNA TARTARE-STUFFED CUCUMBERS
Tags: Japanese, Appetizers, Seafood

----
3 lg English cucumbers
1.2500 lb Fresh tuna, minced
0.7500 c Minced green onions
3 tb Prepared wasabi (Japanese
0.5000 c Toasted pine nuts
3 tb Toasted or black sesame

----

Juice of 3 limes
-horseradish)
Ground black pepper to taste
-seeds

Slice the cucumbers into 1 inch rounds. Using a small
spoon, gently scoop out the seeds, leaving a %26ldquo;bottom%26rdquo;
in each piece of cucumber to hold the filling. Turn
the cucumber cups upside down on paper towels to drain
for about 20 minutes. Pat the inside of the cucumbers
dry with clean, dry paper towels.

Combine the tuna, lime juice, green onions, and wasabi
in a small bowl; mix well and season with black
pepper. Just before filling the cucumbers, add the
pine nuts and sesame seeds to the fish mixture; mix
well.

Carefully spoon some filling into each cucumber piece,
making a dome of filling on the top of each piece.
Serve chilled. Source: Rolled, Wrapped and Stuffed by
Janet Hazen

Posted by Linda Davis



Source: http://www.recipesource.com/ethnic/asia/japanese/01/rec0103.html
Guid: http://www.recipesource.com/ethnic/asia/japanese/01/rec0103.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Salmon with Brazilian Rub

---begin-tinykitchen---
Title: Salmon with Brazilian Rub
Author: Ivete Cequiera
Tags: Salmon

----
4 salmon fillet
0.5000 large lemon -- juice
0.5000 large orange -- juice
1 whole orange -- zest
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted

----

salt and pepper

In a shallow dish large enough to hold the salmon, combine the juices, salt
and pepper. Add the salmon, turning to coat with the marinade. Let marinate at
room temperature for 20 minutes, turning the fillets once.

Preheat the oven to 425F. Line a shallow baking pan with aluminum foil and
grease with a little of the melted butter.

In a small dish, combine the orange zest, brown sugar, chili powder and minced
garlic. Rub the marinated salmon with the brown sugar mixture. Place in the
pan and frizzle with the remaining melted butter. Bake for 8 to 12 minutes.

The big challenge here is not overcooking the fillets - 8 minutes will do for
think fillets (less than 1 inch) and no more than 12 minutes for the thicker
fillets.

- - - - - - - - - - - - - - - - - -


Per serving: 283 Calories; 12g Fat (38% calories from fat); 34g Protein; 8g
Carbohydrate; 104mg Cholesterol; 193mg Sodium



Source: http://www.recipesource.com/ethnic/americas/brazil/salmon-rub1.html
Guid: http://www.recipesource.com/ethnic/americas/brazil/salmon-rub1.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Wildflower Honey Cake with Indian Summer Berry Compote

---begin-tinykitchen---
Title: Wildflower Honey Cake with Indian Summer Berry Compote
Author: Richard Chamberlain, Restaurant at the Little Nell, Aspen
Tags: Desserts, New, American, Cuisine

----
0.5000 cup butter
1 cup wildflower honey
0.5000 cup whole milk yogurt
0.5000 cup sour cream
4 tablespoons lemon juice
1 cup all-purpose flour
1 cup rye flour
0.5000 teaspoon salt
0.5000 teaspoon baking soda
0.1250 teaspoon clove
0.6667 cup walnuts -- chopped
1 pint raspberries
1 pint strawberries -- quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint -- chopped

----

Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine
ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour
batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1--inch by 1--inchsquares.

Combine fruit, mint, and remaining lemon juice with raspberry sauce.

Serve cake topped with compote.

Source: http://www.recipesource.com/baked-goods/desserts/cakes/37/rec3734.html
Guid: http://www.recipesource.com/baked-goods/desserts/cakes/37/rec3734.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Cheesy Garlic Bread

---begin-tinykitchen---
Title: Cheesy Garlic Bread
Author: Southern Living
Tags: Breads

----
16 oz Unsliced french bread loaf
0.5000 c Butter or margarine;
2 Garlic cloves; minced
0.2500 ts Dried parsley flakes
1 c Swiss cheese; shredded
1 - loaf.

----

-softened

Preparation Time: 0:10
Slice French bread into 1-inch slices. Combine remaining
ingredients, stirring well; spread butter mixture between
bread slices and on top and sides of loaf. Bake at 350
degrees for 15 minutes or until thoroughly heated. Yield:



Source: http://www.recipesource.com/baked-goods/breads/06/rec0688.html
Guid: http://www.recipesource.com/baked-goods/breads/06/rec0688.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Mushroom, Anchovy And Rosemary Focaccia

---begin-tinykitchen---
Title: Mushroom, Anchovy And Rosemary Focaccia
Tags:

----
1 tb olive oil
1 md portobello mushroom
1 plain focaccia or
1 pizza crust
6 anchovy strips
0.2500 ts fresh shredded mozzarella
1 or provolone cheese

----


Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices.
Saute in hot oil until lightly browned, about 5 minutes. Place on
focaccia. Arrange anchovy strips on top. Sprinkle with rosemary.
Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until
cheese melts and bread is hot, 6 to 10 minutes. Serve hot.


Source: http://www.recipesource.com/baked-goods/breads/11/rec1115.html
Guid: http://www.recipesource.com/baked-goods/breads/11/rec1115.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

GRILLED PORTOBELLO SALAD WITH GOAT CHEESE

---begin-tinykitchen---
Title: GRILLED PORTOBELLO SALAD WITH GOAT CHEESE
Tags: Salads, Cheese/eggs, Ew

----
2 tb Extra-virgin olive oil
2 tb Strong brewed Earl Grey tea
1 tb Balsamic vinegar
1 tb Finely chopped parsley,
1 Clove garlic, finely chopped
0.5000 ts Dijon mustard
0.2500 ts Dried marjoram
2 lb Portobello mushrooms (about
4 ea large)
6 c Washed, dried and torn salad
2 oz Aged or fresh goat cheese
1 Vine-ripened tomato, peeled

----

Preferably Italian flat-leaf
Salt
Freshly ground black pepper
Greens (curly red %26amp; green
Leaf lettuce)
Seeded %26amp; diced

Place a broiler pan about 6%26#8243; from the source of heat;
preheat the broiler and broiler pan. In a large bowl,
whisk together 1 T oil, the tea, vinegar, parsley,
garlic, mustard, marjoram, salt and pepper; set aside.
Trim mushroom stems and reserve for another use. Wipe
mushroom caps clean with a damp paper towel. Brush
the mushroom caps with the remaining 1 T oil and
season lightly with salt and pepper. Place the
mushrooms, rounded side facing up, on the preheated
broiler pan and broil until tender and lightly
browned, 2 to 4 minutes per side. While the mushrooms
broil, add salad greens to the dressing and toss.
Arrange the greens on 4 individual salad plates. When
the mushrooms are done, cut them into thick slices and
set them on the greens. Crumble cheese over the
mushrooms and scatter tomatoes over all. Add a
grinding of black pepper and serve.



Source: http://www.recipesource.com/fgv/salads/01/rec0148.html
Guid: http://www.recipesource.com/fgv/salads/01/rec0148.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO

---begin-tinykitchen---
Title: BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO
Author: Stephan Pyles in __The New Texas
Tags: Beans, Cheese

----
1 c Chicken stock
10 Tomatillos (husked) --
4 Cloves garlic
1 c Onions -- chopped
2 Serrano chiles -- seeded and
2 tb Fresh cilantro -- chopped
0.2500 c Chicken stock
2 c Black beans -- cooked
1 Clove garlic -- minced
2 Serrano chiles -- seeded and
0.5000 c Mango or papaya -- diced
4 Scallions (white part only)
0.5000 c Corn kernels -- roasted
8 oz Fresh goat cheese --
8 Corn tortillas
1 c Mango Relish (separate

----

Sauce---
Rinsed and chopped
Chopped
Salt -- to taste
Filling---
Minced
Thinly sliced
Crumbled
Salt -- to taste
Vegetable oil -- to soften
Tortillas
Recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken
stock, tomatillos, garlic cloves, onions, and serranos
over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the
cilantro, and puree until smooth. Season with salt and
set aside.

To make the filling, in another saucepan, bring all
the filling ingredients except the cheese and salt to
a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch
up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very
Carefully--This is VERY, VERY HOT--) Submerge the
tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep

To assemble the enchiladas, divide the black bean-goat
cheese mixture evenly among the tortillas, spreading
evenly down the middle. Roll up the tortillas and
place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together.
Pour the reserved tomatillo sauce over the enchiladas,
and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10
minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef's Notes: This recipe is included by chef Stephan
Pyles in his cookbook __The New Texas Cuisine__,
Doubleday, 1993, ($35.00).

The chef states: %26ldquo;This recipe was published in
_Parade_ magazine in 1987 in an article commissioned
by my friend Sheila Lukins... Although at first glance
this combination may not seem very Texan, one only has
to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made
here in Dallas by the Mozzarella Company.%26rdquo; (He's
right!)

Cuisine__



- - - - - - - - - - - - - - - - - -

Source: http://www.recipesource.com/ethnic/americas/mexican/enchiladas2.html
Guid: http://www.recipesource.com/ethnic/americas/mexican/enchiladas2.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Nearly Brownie Cookies

---begin-tinykitchen---
Title: Nearly Brownie Cookies
Author: Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Tags: Dupree, Dessert

----
8 ounces semisweet chocolate
3 tablespoons butter
0.2500 cup all-purpose flour
0.2500 teaspoon baking powder
0.1250 teaspoon salt
2 - eggs
0.7500 cup sugar
0.5000 teaspoon vanilla
1 cup semisweet chocolate bits
2.5000 cups pecans -- chopped coarse

----


Preheat oven to 350 degrees. Line cookie sheets with parchment paper or
aluminum foil. Melt the semisweet chocolate and the butter in a small pan over
low heat, stirring until smooth, or in the microwave. Sift together the flour,
baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high
speed until well combined. Slowly beat in the cooled chocolate, then the dry
ingredients, until just blended but smooth. Stir in the chocolate bits and the
nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets.
Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool
on a rack. May be made ahead several days or frozen. Yield: 50 to 60 cookies


- - - - - - - - - - - - - - - - - -

Source: http://www.recipesource.com/baked-goods/desserts/brownies/nearly-cookies1.html
Guid: http://www.recipesource.com/baked-goods/desserts/brownies/nearly-cookies1.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Orecchiette with kale, pancetta, and oregano

---begin-tinykitchen---
Title: Orecchiette with kale, pancetta, and oregano
Tags: Dinner, vegetable, meat, pasta

----
1 bunch kale
12 oz orecchiette pasta
4 oz pancetta, diced (you could use ham, bacon, or anything salty here)
1 tbsp olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 tbsp oregano
1 tbsp salt (kosher is ideal)
1/2 cup grated parmigiano-Reggiano (or some other hard sharp cheese)

Bring a large pot of salted water to a boil. Wash the kale and chop it into 1 inch sections. Throw away the tough stems.

Stire the orecchiette into the boiling water and let it cook. Cook the pancetta or other meat in olive oil over a medium heat. When it starts to brown stir in the garlic and pepper flakes. After half a minute or so, add as much of the kale will fit in the pan and toss it frequently. After a minute or so the kale should be wilted down and you can add the rest. Ladle about 1/4 cup of the hot pasta liquid into the pan, add the oregan and continue to cook until the kal is no longer touch (but it won't be completely tender). This should take 3 to 4 minutes. Add salt if needed.

When the pasta is tender but still firm, drain it, add it to the skillet and toss it with the rest of the ingredients. Put it on plates or shallow bowls and sprinkle cheese on top of each serving.

Source: http://www.amazon.com/Herbal-Kitchen-Cooking-Fragrance-Flavor/dp/0060599766
Guid: http://www.amazon.com/Herbal-Kitchen-Cooking-Fragrance-Flavor/dp/0060599766/1

---end-tinykitchen---

Quick Start

Ok, so you’ve bought TinyKitchen. Thanks! Tell your friends! Write a review. Tell a few hundred thousand friends and I can stop working in the salt mine every day and dedicate my life to helping you cook with your iPhone.

Find a Recipe

Lets start by finding a recipe to cook.

• Open up the app and you’ll see some labels, “Recently Added”, “Search”, “Favorite Recipes”, etc.
  
• Click on “Search” and search for something.
  
• Lets start with “waffles” because everyone loves waffles.
  
• Type it into the search field and press the search button (at the top right corner of the screen).
  
• Wait for a few seconds while the app looks for some recipes. If you are on a slow internet connection, this might take a bit.
  
• Find some? Great!
  
• From this screen you can import all of the recipes into your phone by clicking the “import checked” button at the top right.
  
• If you’ve already imported some of them, those recipes will be a lighter color and won’t be checked.
  
• But lets look at a few of them before we import them: find one that looks good to you and click on it. You can click on a new one, or one of the light grey unchecked old ones.
  
• Once you click on a recipe, you’ll see the recipe. Look it over and see if you like it.
  
• Because recipe formats vary depending on the person that typed it in, sometimes recipe source will have a few strange lines in the instructions. For example, there might be an extra ingredient at the top of the instruction list. Don’t worry, you can fix this later by editing the recipe.
  
• Press the import recipe button.
  
• Great! You’re ready to go.
  
• From this screen you can add the ingredients to your shopping list.
  
• Scroll down and you’ll see more options: edit the recipe, rate it from 0 to 4 stars, post it to your Tumblr account if you have one. Or email the recipe to someone.
  

Thanks!

Thanks again for buying TinyKitchen and have fun cooking:

Seriously, if you like it, write a review. If you don’t, write me. I plan to update the app every month or so and I need to know what bugs you find and what features you want.

The best way to contact me is to put a comment in this blog entry.

Oh and if you’ve created a great cooking blog, let me know and I’ll add it to the default list of blogs in a later release.

Cornmeal Pancakes

---begin-tinykitchen---
Author: Mason Bryant
Title: Cornmeal Pancakes
Tags: Brunch, Breads, Breakfast, Pancakes

----
3/4 cup enriched cornmeal
1/2 cup flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp soda
1 tsp salt
1 1/4 cup buttermilk or sour milk
1 - egg beaten
1 tbsp vegetable oil
0 - butter for frying

Heat a griddle or frying pan on medium heat. Combine the dry ingredients in a bowl and stir until well mixed. Add the buttermilk, egg and oil. Mix just until batter is fairly smooth. For each pancake, add a bit of butter to the frying or griddle, melt it and let it coat the surface. When the butter starts to foam, pour 1/4 cup of batter for each pancake. Turn when tops begin to rise and edges look cooked.

Source: http://www.cooks.com/rec/view/0,184,157177-230196,00.html
Guid: http://www.cooks.com/rec/view/0,184,157177-230196,00.html

---end-tinykitchen---

Exported from The Tiny Kitchen iPhone App

Mushroom Halibut Baked in Paper

---begin-tinykitchen---

Title: Mushroom Halibut Baked in Paper
Time To Cook (in minutes): 40
Tags: dinner, fish, halibut, mushroom
Rating (1-4): 3 stars

2 lb halibut (cut into half pound pieces: ask your fish monger to do this for you)
0 - parchment paper
8 sprig herbs (thyme, rosemary, or sage are great choices)
8 tbsp melted butter
0 - salt and pepper
6 oz mushrooms, sliced
6 - shallots diced
3 tbsp flour
1/2 cup chicken broth
1 cup milk
1 tbsp sherry
1/2 tsp garlic salt
1 pinch cayenne pepper
1/4 tsp garlic seasoned pepper or other pepper blend

Heat oven to 350°. Cut a piece of parchment paper about six inches long for each fish fillet. Place the fish in the center of the paper put 1 tbsp of butter cut into small pieces on each fillet as well as two sprigs of herbs and some salt a pepper. Fold the paper around the fish and close the paper on top with a stapler. Put each of these paper wrapped fish in a baking dish or sheet and put them in middle rack of the oven to cook for 25 minutes. If you haven't made this in your oven before, it is a good idea to open one up after the 25 minutes are up and check the fish with a knife. It should flake easily and not be translucent.

Meanwhile, make mushroom sauce. In a saucepan over medium heat, heat the remaining butter over medium-low heat. When it is fully melted and just starts to bubble, add the chopped shallots. Cook stirring frequently, until the shallots start to brown slightly and add the mushrooms. Continue to cook until the mushrooms are golden brown and tender. Add flour, stirring until well blended. Gradually stir in the stock and milk until smooth. Add sherry and seasonings.

Place the fish on a plate, unwrap the paper, lift the herb sprigs carefully off the fish. Pour the mushroom sauce over the fish and replace the herb sprigs.

Serve with a salad.

Source:
Guid:

---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Raspberry Souffle

---begin-tinykitchen---
Title: Raspberry Souffle
Time To Cook (in minutes): 60
Difficulty (1-4): 2
Rating (1-4): 3
Tags: dessert
Time: 60 minutes

----

1 1/3 c Raspberries, fresh or frozen
5 tb Sugar plus extra for souffle
1.5000 ts Orange zest
2 tb Cornstarch
2.5000 tb Lemon juice, fresh
2 tb Chambord or framboise
5 - egg whites, at room temperat
0.2500 ts Cream of tartar
0.5000 -cup individual souffle dishes with vegetable oil or nonstick cooking
----
In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest.

Bring to a boil over medium heat, stirring and mashing the raspberries.

Dissolve cornstarch in lemon juice and add to raspberry mixture.

Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy.

Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries.

Cool to room temperature. ( The recipe can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding.)

Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside of a 1 1/2-quart souffle dish or six small dishes. Sprinkle with sugar and shake out excess.

In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form.

Stir raspberry mixture well. Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it. Using a rubber spatula, fold the raspberry mixture back into the remaining whites. Turn into prepared dish and smooth top with spatula. Place dish in a roasting pan. Fill pan with hot water to come one-third of the way up side of the dish. Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle.

Dust with confectioner's sugar and serve immediately.

Source: http://www.recipesource.com/desserts/03/rec0305.html
Guid: http://www.recipesource.com/desserts/03/rec0305.html

---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App

Spicy Garbanzo Beans

---begin-tinykitchen---
Title: Spicy Garbanzo Beans
Tags: appetizers
Author: mason bryant
Time: 25 minutes
----
2 tbsp butter
1/4 cup shallots diced
16 oz garbanzo beans (from a can)
2 - small red peppers (chopped)
1 tbsp red pepper flakes
1 - tomato (diced)
1 tsp cayenne pepper

Add the butter to a skillet on medium/high heat. Let the butter start to foam. Throw the shallots into the pan and cook until they start to turn black around the edges.

While the shallots are cooking, pour the garbanzos out of the can, wash them in some water, and drain them. Add them to the blackened shallots and cook until they start to look a bit dry and crispy. Add the red peppers, the pepper flakes, and the tomato.

Add cayenne to taste.
----
Guid: 533F7409-69E4-400E-9868-57BC6918DDA3
Source: http://tiny-kitchen.blogspot.com/2008/09/spicey-garbanzo-beans.html
---end-tinykitchen---
Exported from The Tiny Kitchen iPhone App