<html>
  <style>
 body{
   background-color:rgb(117,263,321);
 }
 
 </style>

  <body>
  <h1>Recipie book</h1>
 <table>
        <thead>
          <tr>
            <th>Appetizers</th>
            <th>Main Dishes</th>
            <th>Side Dishes</th>
            <th>Desserts</th>
          </tr>
        </thead>
        <tbody>
          <tr>
            <td><a href="#fried pickles">fried pickles</a></td>
            <td><a href="#Hambuger">Hambuger</a></td>
            <td><a href="#Fries">Fries</a></td>
            <td><a href="#Cinnamon rolls ">cinnamon</a></td>
          </tr>
          <tr>
            <td><a href="#loaded fries">loaded fries</a></td>
            <td><a href="#Hotdog">Hotdog</a></td>
            <td><a href="#Corn">Corn</a></td>
            <td><a href="#Cake">cake</a></td>
          </tr>
</tbody>

</table>



<h1 id="#Fried pickles">Fried pickles</H1>
<p>
  <h2>Ingredients</h2>
  <ul>
    <li>1/4 cup mayonnaise</li>
    <li>1 tablespoon drained horseradish</li>
    <li>2 teaspoons ketchup</li>
    <li>1/4 teaspoon Cajun seasoning</li>
    <li>Peanut or vegetable oil, for frying</li>
    <li>1/2 cup all-purpose flour</li>
    <li>1 3/4 teaspoons Cajun seasoning</li>

<li>1/2 teaspoon Italian seasoning</li>

<li>1/4 teaspoon cayenne pepper</li>

<li>Kosher salt</li>

<li>2 cups sliced dill pickles, drained</li>
    
    
  </ul>
  <ol>
    <li>Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
</li>
<li>Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
</li>
<li>Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.</li>

  </ol>
</p>
<h1 id="#loaded fries">loaded fries</H1>
<p>
  <h2>Ingredients</h2>
  <ul>
    <li>4 medium yellow onions</li>

<li>Olive oil</li>

<li>Kosher salt and freshly ground black pepper</li>

<li>12 to 14 medium red bliss potatoes</li> 

<li>8 large cloves garlic</li>

<li>1 large red bell pepper</li>

<li>1/4 teaspoon crushed red pepper flakes</li>

<li>1/2 cup finely grated Parmesan</li>

<li>1 tablespoon red wine vinegar</li>

<li>1 1/2 cups shredded Cheddar</li>
    
    
    
  </ul>
  <ol>
    <li>Preheat the oven to 350 degrees F.</li>
    <li>Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool.</li>
    <li>Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes.</li>
    <li>Cook the home fries: Add the onions and garlic to the peppers and stir to combine. "Crush" and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes.
    </li>
    <li>Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.</li>
  </ol>
</p>

<h1 id="#Hambuger">Hambuger</h1>
<p>
  <h2>Ingredients</h2>
  <ul>
    <li>1 egg</li>
    <li>½ teaspoon salt</li>
    <li>½ teaspoon ground black pepper</li>
    <li>1 pound ground beef</li>
    <li>½ cup fine dry bread crumbs</li>
    
    
    
  </ul>
  <ol>
<li>Preheat an outdoor grill for high heat and lightly oil grate.</li>
<li>In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.</li>
<li>Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.</li>
  </ol>
</p>

<h1 id="#hotdog">Hotdog</H1>
<p>
  <h2>Ingredients</h2>
  <ul>
    <li>4 hot dog buns </li>
    <li>4 hot dogs</li>
    
    
  </ul>
  <ol>
<li>Preheat air fryer to 390 degrees F (200 degrees C).

</li>
<li>Place buns in the basket of the air fryer and cook for 2 minutes. Remove buns to a plate.</li>
<li>Place hot dogs in the basket of the air fryer and cook for 3 minutes. Transfer hot dogs to buns.

</li>
  </ol>
</p>

<h1 id="#"></H1>
<p>
  <h2>Ingredients</h2>
  <ul>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    <li></li>
    
    
  </ul>
  <ol>
<li></li>
<li></li>
<li></li>
  </ol>
</p>
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