MrSimsek/recipe.html

## recipe.html
<html>
  <head>
    <title>Doughnuts Recipe</title>
  </head>
  <body>
    <h1>How to make Doughnuts</h1>
    <p>Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut.
       Once you’ve mastered <br /> this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.</p>
    <img src="https://static01.nyt.com/images/2014/12/14/magazine/14eat1/14mag-14eat.t_CA0-articleLarge.jpg" />
    <h2>Ingridients</h2>
    <ul>
      <li>Milk</li>
      <li>Dry Yeast</li>
      <li>Eggs</li>
      <li>Butter</li>
      <li>Salt</li>
      <li>Sugar</li>
      <li>Flour</li>
      <li>Oil</li>
    </ul>
    <h2>Preparation</h2>
    <ol>
      <li>Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.</li>
      <li>Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour...</li>
      <li>Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out...</li>
      <li>Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and...</li>
      <li>About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven...</li>
      <li>Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers...</li>
    </ol>
    <p>This recipe is taken from <a href="https://cooking.nytimes.com/recipes/1017060-doughnuts">NY Times Cooking</a> website.</p>
  </body>
</html>
	<html>
	<head>
	<title>Doughnuts Recipe</title>
	</head>
	<body>
	<h1>How to make Doughnuts</h1>
	<p>Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut.
	Once you’ve mastered <br /> this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.</p>
	<img src="https://static01.nyt.com/images/2014/12/14/magazine/14eat1/14mag-14eat.t_CA0-articleLarge.jpg" />
	<h2>Ingridients</h2>
	<ul>
	<li>Milk</li>
	<li>Dry Yeast</li>
	<li>Eggs</li>
	<li>Butter</li>
	<li>Salt</li>
	<li>Sugar</li>
	<li>Flour</li>
	<li>Oil</li>
	</ul>
	<h2>Preparation</h2>
	<ol>
	<li>Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.</li>
	<li>Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour...</li>
	<li>Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out...</li>
	<li>Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and...</li>
	<li>About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven...</li>
	<li>Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers...</li>
	</ol>
	<p>This recipe is taken from <a href="https://cooking.nytimes.com/recipes/1017060-doughnuts">NY Times Cooking</a> website.</p>
	</body>
	</html>