content: package anna.howtocelebratechristmas;
  
  import android.graphics.Color;
  
  import java.util.ArrayList;
  import java.util.List;
  
  public class Entrees_Data {
  
      private Entrees_Data() {
      }
  
      public static List<Information> load_entrees_items() {
          List<Information> items = new ArrayList<>();
  
          Information entrees_information_1 = new Information();
          entrees_information_1.name = "Crown Roast  ";
          entrees_information_1.description = " Ask your butcher to remove the chine," +
                  " feather bones, and any excess fat from the crown roast. " +
                  "You can have the butcher grind the trimmings to reserve for another use. \n\n" +
                  "     Servings: 18 \n\n" +
                  "\n" +
                  "Ingredients\n" +
                  "\n" +
                  "    1 eight-to-nine-pound crown roast of pork\n" +
                  "    Salt and freshly ground pepper\n" +
                  "    5 1/2 tablespoons olive oil\n" +
                  "    Grated zest of 1 orange\n" +
                  "    4 large cloves garlic, minced\n" +
                  "    2 tablespoons chopped fresh rosemary\n" +
                  "    Wild Rice Dressing\n" +
                  "    3/4 cup dry white wine\n" +
                  "    1/2 cup fresh apple cider\n" +
                  "    1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat\n" +
                  "    1 tablespoon unsalted butter, room temperature\n" +
                  "    2 tablespoons all-purpose flour\n" +
                  "\n" +
                  "Directions\n" +
                  "\n" +
                  "    Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.\n" +
                  "\n" +
                  "    In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)\n" +
                  "\n" +
                  "    While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast\n" +
                  "\n" +
                  "    Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.\n" +
                  "\n";
          entrees_information_1.color = Color.rgb(240, 280, 255);
          entrees_information_1.image = "entree_1";
          entrees_information_1.URL = "http://www.marthastewart.com/314427/crown-roast";
  
          items.add(entrees_information_1);
  
          Information entrees_information_2 = new Information();
          entrees_information_2.name = "Brandied Ham ";
          entrees_information_2.description = " A simple sweet glaze will make your ham taste amazing. \n\n" +
                  "Servings: 8 \n\n" +
                  "\n" +
                  "Ingredients\n" +
                  "\n" +
                  "    1 1/2 cups packed dark-brown sugar\n" +
                  "    1/4 cup brandy or bourbon\n" +
                  "    2 tablespoons grainy mustard\n" +
                  "    1 bone-in half ham (about 6 pounds), fully cooked\n" +
                  "\n" +
                  "Directions\n" +
                  "\n" +
                  "    In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)\n" +
                  "\n" +
                  "    Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.\n" +
                  "\n" +
                  "    Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.\n" +
                  "\n\n";
          entrees_information_2.color = Color.rgb(111, 11, 111);
          entrees_information_2.image = "entree_2";
          entrees_information_2.URL = "http://www.marthastewart.com/340582/brandied-ham";
  
          items.add(entrees_information_2);
  
  
          Information entrees_information_3 = new Information();
          entrees_information_3.name = "Betty's Christmas Roast Turkey Breast ";
          entrees_information_3.description = "Betty demonstrates how to make a Christmas Roast Turkey Breast. \n\n" +
                  "\tThis is an 8-pound frozen turkey breast, thawed in the refrigerator for 3 ½ days, " +
                  "prepared with butter and salt, and then roasted in a roasting pan, covered with aluminum foil, " +
                  "in the oven for 4 hours at 325 degrees. \n" +
                  "\tDuring the last hour of roasting, " +
                  "the turkey breast is basted with its own juice occasionally. " +
                  "\tDuring the last half-hour of roasting, the turkey breast is transferred to a " +
                  "pan that allows the turkey breast to be upright, to brown off the turkey breast. \n" +
                  "\tThe turkey breast is done when a meat thermometer, inserted into the deepest part, " +
                  "reads 170 to 180 degrees.  \nIf you follow the instructions in this video, " +
                  "you will come out with a golden brown turkey breast with lots of delicious " +
                  "roast white meat turkey and turkey stock for gravy for a Christmas meal!  \n" +
                  "\tLet the cooked turkey breast rest for 15 to 20 minutes before carving.  \n" +
                  "\tYou can see the video \"Betty's Husband, Rick, Carving the Thanksgiving Turkey\" " +
                  "for information about carving the turkey breast.  \n" +
                  "\tI will be making and uploading fat-free cream-style gravy " +
                  "from the turkey stock.  \n\tHappy Holidays from me and my family!!!\n" +
                  "--Betty \n \n";
          entrees_information_3.color = Color.rgb(13, 55, 125);
          entrees_information_3.image = "entree_3";
          entrees_information_3.URL = "https://www.youtube.com/watch?v=zLsW2ZIgSYE";
  
          items.add(entrees_information_3);
  
  
          Information entrees_information_4 = new Information();
          entrees_information_4.name = "Betty's Roast Chicken ";
          entrees_information_4.description = "Betty demonstrates how to make Roast Chicken for the Christmas table. This is an 8-pound roaster.\n" +
                  "\n" +
                  "Roast Chicken\n" +
                  "\n" +
                  "\t8-pound roaster (large chicken)\n" +
                  "\t½ cup water\n" +
                  "\t½ cup butter, softened\n" +
                  "\tsalt, to taste\n" +
                  "\n" +
                  "\tRinse roaster and pat dry with paper towel. \n" +
                  "\tPlace ½ cup water in roasting pan. \n" +
                  "\tRub ¼ cup butter on outside and inside of roaster. Salt outside and inside of roaster, to taste. \n" +
                  "\tPlace roaster in roasting pan, tucking wings toward the back, and cover with a lid. \n" +
                  "\tBake at 350 degrees (F) for 2 ½ to 3 hours, removing lid for the last ½-hour. \n" +
                  "\tWhen lid is removed, baste roaster with the remaining ¼ cup butter. \n" +
                  "\tWhen the roaster measures 180 degrees (F) deep in the thigh area (not touching bone), " +
                  "it is done. Remove pan from oven and place roaster on cutting board or serving platter. \n" +
                  "\tTent with aluminum foil for 10 minutes. Slice, as desired, and serve immediately. \n" +
                  "\tA roaster is a great substitution for turkey for a small family holiday table. \n\n" +
                  "\tIt really tastes wonderful! --Betty :)\n\n";
          entrees_information_4.color = Color.rgb(222, 22, 222);
          entrees_information_4.image = "entree_4";
          entrees_information_4.URL = "https://www.youtube.com/watch?v=-nxB1hEEaR8";
          items.add(entrees_information_4);
  
  
          Information entrees_information_5 = new Information();
          entrees_information_5.name = "Jamie's Christmas turkey ";
          entrees_information_5.description = "If you’re worried about cooking the perfect Christmas turkey" +
                  " because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple " +
                  "and will help you achieve brilliant results for your Christmas meal.\n\n" +
                  "Ingredients\n" +
                  "\n" +
                  "    5 kg turkey , preferably free-range or organic\n" +
                  "    olive oil\n" +
                  "    sea salt\n" +
                  "    freshly ground black pepper\n" +
                  "    1 clementine , halved\n" +
                  "    a few sprigs fresh rosemary\n" +
                  "    2 onions , peeled and roughly chopped\n" +
                  "    2 sticks celery , roughly chopped\n" +
                  "    2 carrots , roughly chopped\n" +
                  "    For the stuffing\n" +
                  "    olive oil\n" +
                  "    2 onions , peeled and finely chopped\n" +
                  "    sea salt\n" +
                  "    freshly ground black pepper\n" +
                  "    ½ teaspoon ground nutmeg\n" +
                  "    a few sprigs fresh sage , leaves picked and roughly chopped\n" +
                  "    300 g higher-welfare pork mince\n" +
                  "    1 large handful breadcrumbs\n" +
                  "\n" +
                  "\n" +
                  "Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes " +
                  "up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen " +
                  "paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of" +
                  " olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over" +
                  " the bird, making sure you get in to all the nooks and crannies.\n" +
                  "\n" +
                  "Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of " +
                  "olive oil into a large pan on a medium heat and fry off your chopped onion for about 10" +
                  " minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg " +
                  "and your chopped sage leaves, then continue to fry and stir for another minute or two.\n" +
                  "\n" +
                  "Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, " +
                  "add your pork mince and breadcrumbs and use your hands to really scrunch everything " +
                  "together. Once it’s mixed really well, bring the stuffing together into a ball, " +
                  "then cover and chill until you’re ready to stuff your turkey.\n" +
                  "\n" +
                  "Pull the skin at the neck-end back so you can see a cavity and push about " +
                  "half of your stuffing inside your turkey. Not too much: you don’t want to pack it " +
                  "so tightly it slows down the cooking. Once done, pull and fold the skin over the" +
                  " opening and tuck it under the bird so it looks nice.\n" +
                  "\n" +
                  "Turn the turkey around and drop a few small pieces of stuffing into the larger cavity " +
                  "along with your clementine halves and a few sprigs of rosemary. Place your roughly " +
                  "chopped veg in the bottom of a " +
                  "roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it" +
                  " in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook " +
                  "for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.\n" +
                  "\n" +
                  "Check on your turkey every 20 minutes or so and keep it from drying out by basting it " +
                  "with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.\n" +
                  "\n" +
                  "When the time is up, take your turkey out of the oven and stick a small sharp knife " +
                  "into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily," +
                  " it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again." +
                  " When you're confident it's cooked, rest the turkey for at least 1 hour, preferably " +
                  "2 hours for bigger birds. Meanwhile you can get your veg and gravy ready. \n\n";
          entrees_information_5.color = Color.rgb(144, 232, 12);
          entrees_information_5.image = "entree_5";
          entrees_information_5.URL = "http://www.jamieoliver.com/recipes/turkey-recipes/jamie-s-christmas-turkey/";
          items.add(entrees_information_5);
  
  
  
  
          Information entrees_information_6 = new Information();
          entrees_information_6.name = "Rosemary Roasted Chicken with Red Muscato Grapes ";
          entrees_information_6.description = " INGREDIENTS\n" +
                  "\n" +
                  "For the compound butter:\n" +
                  "3 tablespoons butter, room temperature\n" +
                  "1 ½ teaspoons sea salt\n" +
                  "¼ teaspoon ground cumin\n" +
                  "½ teaspoon freshly grated black pepper\n" +
                  "1 ½ tablespoons finely chopped fresh rosemary\n" +
                  "1 clove garlic, minced\n" +
                  "Zest from one medium lemon\n" +
                  "\n" +
                  "For the grapes:\n" +
                  "1 ½ pounds Muscato grapes (or any seedless red grape)\n" +
                  "2 tablespoons extra virgin olive oil\n" +
                  "1 tablespoon balsamic vinegar\n" +
                  "½ teaspoon sea salt\n" +
                  "1 ½ tablespoons fresh mint, finely chopped\n" +
                  "\n" +
                  "4 ½ - 5 lb chicken\n" +
                  "1 lemon\n" +
                  "2 sprigs fresh rosemary\n" +
                  "\n" +
                  "DIRECTIONS\n" +
                  "\n" +
                  "1. Place your skillet in the oven; preheat oven to 450 degrees.\n" +
                  "\n" +
                  "2. Make the compound butter by placing all the ingredients in a small bowl and stirring well to incorporate; set aside.\n" +
                  "\n" +
                  "3. Rinse the grapes, shaking off excess water, then place in a bowl. Drizzle the olive oil and " +
                  "vinegar over the grapes. Sprinkle with the salt and the chopped mint; toss to coat and set aside.\n" +
                  "\n" +
                  "4. Rinse and FULLY DRY the chicken, including the cavity. This ensures a crispier, tastier skin. " +
                  "Place the chicken on a work surface with the cavity facing you. Carefully slide two fingers in between " +
                  "the skin and breast meat to create pockets to fill with butter. Take care not to tear the skin. Massage " +
                  "a quarter of the butter directly onto the meat of each breast under the skin. " +
                  "Cut the lemon in half and place both halves into the cavity of the chicken along with the two sprigs of " +
                  "rosemary. Truss the chicken (see video below) then massage the other half of the butter mixture all" +
                  " over the chicken.\n" +
                  "\n" +
                  "5.Carefully pull the hot pan out of the oven and onto the stove. Lay the chicken in the center " +
                  "(chicken will sizzle) and surround the chicken with the grapes, making sure to scrape out the olive" +
                  " oil and mint from the bowl with a rubber spatula. Return pan to the oven and roast" +
                  " for 60 - 80 minutes or until the temperature in the thickest part of the leg reaches" +
                  "165 degrees Fahrenheit and/or the juices run clear with poked. Remove the chicken" +
                  " from the oven and allow to rest for 15 minutes before serving. Serve the chicken " +
                  "with the grapes and some of the pan juices on the side. \n\n" +
                  "\n" +
                  "Yield: 6 - 8 servings\n\n";
          entrees_information_6.color = Color.rgb(144, 133, 122);
          entrees_information_6.image = "entree_6";
          entrees_information_6.URL = "http://www.confessionsofafoodie.me/2014/08/how-to-roast-chicken.html#.VAcNCEMayK1";
          items.add(entrees_information_6);
  
  
  
          Information entrees_information_7 = new Information();
          entrees_information_7.name = "German-Style Beef Roast ";
          entrees_information_7.description = "Ingredients:\n\n" +
          "    2 1/2 pound boneless beef chuck pot roast\n" +
          "    1   tablespoon cooking oil\n" +
          "    2   cups sliced carrots (2)\n" +
          "    2   cups chopped onions (2 large)\n" +
          "    1   cup sliced celery (2 stalks)\n" +
          "    3/4   cup chopped kosher-style dill pickles\n" +
          "    1/2   cup dry red wine or beef broth\n" +
          "    1/3   cup German-style mustard\n" +
          "    1/2   teaspoon coarse ground black pepper\n" +
          "    1/4   teaspoon ground cloves\n" +
          "    2   bay leaves\n" +
          "    2   tablespoons all-purpose flour\n" +
          "    2 tablespoons dry red wine or beef broth\n" +
          "    Hot cooked spaetzle or cooked noodles\n" +
          "    Snipped fresh parsley (optional)\n\n" +
          "Directions\n\n" +
          "    Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. \n" +
                  "\tIn a large skillet brown the meat on all sides in hot oil. Drain fat.   \n" +
                  "\tIn the cooker, combine the carrots, onions, celery, and pickles. \n" +
                  "\tPlace the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, " +
                  "the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.   \n" +
                  "\tCover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. \n" +
                  "\tRemove the meat from the cooker and place on a serving platter; cover with foil to keep warm.   \n" +
                  "\tTransfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. \n" +
                  "\tIn a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. \n" +
                  "\tCook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. \n" +
                  "\tServe with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley. \n" +
                  "\tMakes 8 servings. "  +
          "\n\n";
  
          entrees_information_7.color = Color.rgb(124, 87, 244);
          entrees_information_7.image = "entree_7";
          entrees_information_7.URL = "http://www.bhg.com/recipe/beef/german-style-beef-roast/";
          items.add(entrees_information_7);
  
          return items;
      }
  }
  