<commit_before>allRecipes = {
    "Lab1": [
        {
            "name": "<NAME>",
            "ingredients": [
                "Kosher salt",
                "Vegetable oil",
                "1 pound cavatappi or elbow macaroni",
                "1 quart milk",
                "8 tablespoons (1 stick) unsalted butter, divided",
                "1/2 cup all-purpose flour",
                "12 ounces Gruyere cheese, grated (4 cups)",
                "8 ounces extra-sharp Cheddar, grated (2 cups)",
                "1/2 teaspoon freshly ground black pepper",
                "1/2 teaspoon nutmeg",
                "1 1/2 pounds cooked lobster meat",
                "1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)"
            ],
            "instructions": [
                "Preheat the oven to 375 degrees F.",
                "Drizzle oil into a large pot of boiling salted water.",
                "Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.",
                "Meanwhile, heat the milk in a small saucepan, but don't boil it.",
                "In a large pot, melt 6 tablespoons of butter and add the flour.",
                "Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.",
                "Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg.",
                "Add the cooked macaroni and lobster and stir well.",
                "Place the mixture in 6 to 8 individual gratin dishes.",
                "Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.",
                "Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top."
            ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients": "",
            "instructions": "",
            "image": "/img/a.jpg"
        }
    ],
    "Lab2": [
        {
            "name": "",
            "ingredients": "",
            "instructions": "",
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients": "",
            "instructions": "",
            "image": "/img/a.jpg"
        }
    ]
};<commit_msg>Added recipe information to JSON<commit_after>allRecipes = {
    "Lab1": [
        {
            "name": "<NAME>",
            "ingredients": [
                "Kosher salt",
                "Vegetable oil",
                "1 pound cavatappi or elbow macaroni",
                "1 quart milk",
                "8 tablespoons (1 stick) unsalted butter, divided",
                "1/2 cup all-purpose flour",
                "12 ounces Gruyere cheese, grated (4 cups)",
                "8 ounces extra-sharp Cheddar, grated (2 cups)",
                "1/2 teaspoon freshly ground black pepper",
                "1/2 teaspoon nutmeg",
                "1 1/2 pounds cooked lobster meat",
                "1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)"
            ],
            "instructions": [
                "Preheat the oven to 375 degrees F.",
                "Drizzle oil into a large pot of boiling salted water.",
                "Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.",
                "Meanwhile, heat the milk in a small saucepan, but don't boil it.",
                "In a large pot, melt 6 tablespoons of butter and add the flour.",
                "Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.",
                "Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg.",
                "Add the cooked macaroni and lobster and stir well.",
                "Place the mixture in 6 to 8 individual gratin dishes.",
                "Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.",
                "Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top."
            ],
            "image": "/img/a.jpg"
        },
        {
            "name": "New York Cheese Cake",
            "ingredients": [
                "4 ounces graham crackers, broken into pieces",
                "1/4 teaspoon coarse salt",
                "1/3 cup sugar",
                "4 tablespoons unsalted butter, melted",
                "2 1/2 pounds cream cheese (5 8-ounce packages), room temperature",
                "4 ounces unsalted butter, room temperature",
                "8 ounces sour cream, room temperature",
                "1 3/4 cups granulated sugar",
                "5 large eggs, plus 2 egg yolks",
                "Zest of 1 lemon",
                "1 teaspoon vanilla extract"
            ],
            "instructions":
            [
                "Preheat oven to 375 degrees with rack in lower third of oven.",
                "Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.",
                "In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.",
                "In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.",
                "Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.",
                "Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.",
                "To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife."
            ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab3": [
        {
            "name": "<NAME>",
            "ingredients":
            [
                "All-purpose flour, for rolling",
                "1 homemade or store-bought single-crust pie dough",
                "1 tablespoon unsalted butter",
                "2 cups medium diced yellow onion (from 1 large onion)",
                "Coarse salt and ground pepper",
                "6 large eggs",
                "3/4 cup heavy cream",
                "3/4 pound bacon, cooked and crumbled",
                "1 cup shredded Gruyere cheese (4 ounces)"
            ],
            "instructions":
            [
                "Preheat oven to 375 degrees.",
                "Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.",
                "Bake until edge is dry and light golden, about 20 minutes.",
                "Remove parchment and weights.",
                "Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.",
                "In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.",
                "Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature."
            ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab4": [
        {
            "name": "<NAME>",
            "ingredients":
                [
                    "2 1/4 cups (315 grams) all-purpose flour",
                    "1 teaspoon instant yeast",
                    "1/2 tablespoon Kosher salt",
                    "1 – 1 1/4 cups (237 -281.25 grams) lukewarm water",
                    "Cornmeal for dusting pizza peel or parchment paper"
                ],
            "instructions":
                [
                    "Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.",
                    "Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.",
                    "While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.",
                    "Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.",
                    "Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.",
                    "Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.",
                    "Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.",
                    "Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing."
                ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab5": [
        {
            "name": "Potato Skins",
            "ingredients":
                [
                    "TGIF Frozen Potato Skins"
                ],
            "instructions":
                [
                    "Preheat oven to 450",
                    "Bake for 12 to 15 minutes",
                    "Enjoy the food of the gods"
                ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab6": [
        {
            "name": "Orange Chicken",
            "ingredients":
                [
                    "2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces",
                    "salt and pepper",
                    "2 Tbsp. olive oil",
                    "orange chicken sauce (ingredients below)",
                    "thinly-sliced green onions, toasted sesame seeds, orange zest",
                    "3 cloves garlic, minced",
                    "1/2 cup orange juice   ",
                    "1/2 cup honey",
                    "1/3 cup soy sauce",
                    "1/4 cup rice wine vinegar",
                    "3 Tbsp. cornstarch",
                    "1/2 tsp. ground ginger",
                    "1/2 tsp. white pepper",
                    "zest of one orange",
                    "pinch of crushed red pepper flakes"
                ],
            "instructions":
                [
                    "Season chicken generously with salt and pepper.",
                    "Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.",
                    "Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.",
                    "Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey."
                ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab7": [
        {
            "name": "<NAME>",
            "ingredients":
                [
                    "1/4 -ounce package yeast",
                    "1/2 cup warm water",
                    "1/2 cup scalded milk",
                    "1/4 cup sugar",
                    "1/3 cup butter or shortening",
                    "1 teaspoon salt",
                    "1 egg",
                    "3 1/2 to 4 cups all-purpose flour",
                    "1/2 cup melted butter, plus more for pan",
                    "3/4 cup sugar, plus more for pan",
                    "2 tablespoons ground cinnamon",
                    "3/4 cup raisins, walnuts, or pecans, optional",
                    "4 tablespoons butter",
                    "2 cups powdered sugar",
                    "1 teaspoon vanilla extract",
                    "3 to 6 tablespoons hot water"
                ],
            "instructions":
                [
                    "Heat oven to 350 degrees F.",
                    "In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.",
                    "When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.",
                    "Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.",
                    "Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls."
                ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab8": [
        {
            "name": "<NAME>",
            "ingredients":
                [
                    "9 tomatillos, husked and rinsed",
                    "1/4 white onion",
                    "1 serrano chile",
                    "1 yellow chile (guerito pepper)",
                    "2 cloves garlic",
                    "1/4 bunch fresh cilantro",
                    "Salt and freshly ground black pepper",
                    "1/2 cup Mexican crema",
                    "1/2 cup heavy cream",
                    "Vegetable oil, for frying",
                    "6 corn tortillas",
                    "1 1/2 cups shredded chicken",
                    "1/2 cup shredded Oaxaca or mozzarella cheese"
                ],
            "instructions":
                [
                    "Preheat the oven to 350 degrees F.
                    "Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.",
                    "Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.",
                    "Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.",
                    "Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.",
                    "Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately."
                ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ],
    "Lab9": [
        {
            "name": "<NAME>",
            "ingredients":
                [
                    "1 (1/2 to 1-pound) rack spareribs",
                    "3/4 cup hoisin sauce",
                    "1 cup shredded cabbage",
                    "1 bunch scallions, thinly sliced",
                    "1 package active dry yeast",
                    "1/2 warm water",
                    "1 1/2 cups all-purpose flour, plus more for kneading",
                    "1 1/2 cups cake flour",
                    "3 tablespoons sugar",
                    "1/2 teaspoon baking powder",
                    "1/2 cup warm milk",
                    "1 tablespoon canola oil, plus more as needed"
                ],
            "instructions":
                [
                    "Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.",
                    "Preheat the oven to 300 degrees F.",
                    "Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.",
                    "When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.",
                    "Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.",
                    "In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.",
                    "To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.",
                    "Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.",
                    "In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer."
                ],
            "image": "/img/a.jpg"
        },
        {
            "name": "",
            "ingredients":
                [
                    ""
                ],
            "instructions":
                [
                    ""
                ],
            "image": "/img/a.jpg"
        }
    ]
};
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