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@raveesh-me
Created June 13, 2018 14:08
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List<Recipe> categoryListGenerator(iCategory) {
List<Recipe> _categoryRecipe = recipes.where((recipe) {
return recipe.category == iCategory;
}).toList();
return _categoryRecipe;
}
List<Recipe> recipes = [
new Recipe(
"Pesto Pastry",
'SUMMARY HERE',
Category.appetizers,
true,
true,
156,
11,
3,
[
'2 tablespoons pine nuts, toasted',
'1 garlic clove, chopped',
'3 tablespoons grated Parmigiano-Regiano Cheese',
'2(1-ounce) packages fresh basil',
'1 sheet frozen puff pastry dough, thawed',
'3/8 teaspoon kosher salt'
],
{
1: 'Pre-heat oven to 400 degrees',
2: 'Place nuts and garlic in a mini food processor; '
'pulse until finely chopped. Add cheese; pulse to combine. '
'Remove large stems from basil. Tear leaves, and add to processor; '
'process until very finely chopped and almost paste-like.',
3: 'Unfold dough, and roll into a 10 x 9-inch rectangle. '
'Spread pesto over dough all the way to edges. '
'Sprinkle with salt. Roll up both long sides of dough, '
'jelly-roll fashion, until they meet in the middle. '
'Place in freezer for 10 minutes.',
4: 'Cut dough roll crosswise into 20 slices. '
'Arrange slices in a single layer on a baking sheet lined with parchment paper. '
'Bake at 400° for 16 minutes or until lightly browned.'
},
'Image URI HERE'),
new Recipe(
'Pizza Sticks',
'ENTER SUMMARY HERE',
Category.appetizers,
true,
true,
266,
10,
11,
[
'1 (12-oz.) refrigerated thin pizza crust',
'1 (10.5-oz.) container tomato bruschetta topping',
'1 cup (4 oz.) shredded Italian cheese blend'
],
{
1: 'Top 1 (12-oz.) refrigerated thin pizza crust with 1 (5-oz.) container '
'tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded '
'Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes '
'or until crust is golden and cheese is bubbly. '
'Cut pizza in half, and cut each half lengthwise into 2-inch strips.',
2: 'Note: For testing purposes only, we used Buitoni Classic Bruschetta',
},
'IMAGE URI HERE'),
new Recipe(
'Sweet Corn Lasagna Rolls',
'Packed with veggies, corn and tons of cheese, '
'this pasta dish is full of warm, savory goodness.',
Category.entrees,
true,
true,
239,
5,
11,
[
'1 pound lasagna sheets',
'3 cups frozen corn kernels, thawed',
'1/2 cup heavy cream, room temperature',
'8 ounces cream cheese, room temperature',
'2 cups shredded mozzarella cheese',
'1/2 cup shredded Gruyere cheese',
'1 cup frozen spinach, defrosted',
'1 (4 ounces) can fire roasted diced chilies, drained',
'2 teaspoons kosher salt',
'1 teaspoon ground black pepper',
'1/4 cup shredded Parmesan cheese',
'Béchamel cheese sauce',
'3 tablespoons unsalted butter',
'3 tablespoons all-purpose flour',
'3 cups whole milk, warmed',
'1 cup grated Parmesan cheese',
'1/2 teaspoon kosher salt',
'1/2 teaspoon freshly ground nutmeg'
],
{
1: 'Preheat oven to 375°F. Butter a 9x13 baking dish. Set aside.',
2: 'Bring a large pot of salted water to a boil over high heat. '
'Add the lasagna noodles and cook until tender, stirring occasionally, '
'about 8 minutes. Drain. Toss with 1 tablespoon oil to prevent sticking. '
'Set aside.',
3: 'In a medium saucepan, melt butter and whisk in flour. '
'Cook for 1 minute. Slowly whisk in milk and bring to a boil. '
'Reduce heat to low. Add Parmesan cheese and whisk until combined. '
'Simmer for 3 to 4 minutes, whisking constantly, until mixture has thickened. '
'Whisk in nutmeg and salt. Turn off heat and set aside.',
4: 'In a food processor, blend the corn, heavy cream and cream cheese. '
'Add 1 cup mozzarella, the Gruyere cheese, salt and pepper. '
'Blend until smooth. Add the spinach and diced chilies, '
'and pulse until just combined.',
},
'IMAGE URI HERE'),
];
enum Category { appetizers, entrees, desserts, cocktails }
class Recipe {
bool isGlutenFree, isEgless;
int calories, fat, protien;
List<String> ingredients;
Map<int, String> recipe;
String name, summary, imageURI;
Category category;
Recipe(
this.name,
this.summary,
this.category,
this.isGlutenFree,
this.isEgless,
this.calories,
this.fat,
this.protien,
this.ingredients,
this.recipe,
this.imageURI);
}
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