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recipes example
Signed-off-by: Anna Khismatullina <[email protected]>
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dev/import-tool/docs/huly/example-workspace/Custom.yaml

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type: TypeString # human readable format + core:class^
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- label: bbb
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type: TypeBoolean
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# Property types:
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# - TypeString
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# - TypeHyperlink
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# - TypeDate
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class: card:class:MasterTag
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title: Recipe
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properties:
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- label: cookingTime
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type: TypeString
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- label: servings
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type: TypeNumber
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- label: difficulty
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type: TypeString
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- label: category
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type: TypeString
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- label: calories
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type: TypeNumber
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- label: chef
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type: TypeString
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---
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title: Chocolate Lava Cake
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cookingTime: 25 minutes
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servings: 4
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difficulty: Medium
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category: Dessert
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calories: 450
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chef: Anna Smith
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---
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# Chocolate Lava Cake
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## Ingredients
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- 200g dark chocolate (70% cocoa)
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- 200g butter
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- 4 eggs
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- 200g sugar
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- 120g flour
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- 1 tsp vanilla extract
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- Pinch of salt
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- Butter for ramekins
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- Cocoa powder for dusting
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## Instructions
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1. Melt chocolate and butter together
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2. Whisk eggs and sugar until pale
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3. Fold in chocolate mixture
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4. Add flour and vanilla
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5. Pour into buttered ramekins
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6. Bake at 200°C (400°F) for 12 minutes
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## Notes
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- Serve immediately while warm
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- Can be prepared ahead and refrigerated
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- Perfect with vanilla ice cream
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---
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title: Classic Margherita Pizza
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cookingTime: 30 minutes
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servings: 4
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difficulty: Medium
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category: Italian
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calories: 850
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chef: Mario Rossi
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---
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# Classic Margherita Pizza
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## Ingredients
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- 2 1/2 cups (300g) all-purpose flour
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- 1 tsp salt
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- 1 tsp active dry yeast
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- 1 cup warm water
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- 2 tbsp olive oil
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- 1 cup tomato sauce
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- 2 cups mozzarella cheese
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- Fresh basil leaves
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- Extra virgin olive oil
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## Instructions
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1. Mix flour, salt, and yeast in a large bowl
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2. Add warm water and olive oil, knead for 10 minutes
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3. Let rise for 1 hour
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4. Roll out dough and add toppings
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5. Bake at 450°F (230°C) for 15-20 minutes
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## Notes
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- For best results, use San Marzano tomatoes for the sauce
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- Fresh mozzarella is preferred over pre-shredded
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- Add basil leaves after baking
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---
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title: Vegan Mushroom Risotto
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cookingTime: 45 minutes
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servings: 4
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difficulty: Medium
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category: Italian
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calories: 380
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chef: Maria Green
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proteinSource: Mushrooms
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isGlutenFree: true
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allergens: None
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---
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# Vegan Mushroom Risotto
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## Ingredients
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- 300g Arborio rice
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- 500g mixed mushrooms
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 1 cup white wine
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- 6 cups vegetable stock
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- 2 tbsp nutritional yeast
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- 2 tbsp olive oil
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- Salt and pepper to taste
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- Fresh parsley
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## Instructions
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1. Sauté mushrooms until golden
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2. Add onion and garlic, cook until soft
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3. Add rice and toast for 2 minutes
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4. Gradually add wine and stock
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5. Cook until rice is creamy
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6. Finish with nutritional yeast
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## Notes
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- Use a variety of mushrooms for better flavor
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- Keep stock warm while adding
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- Stir constantly for creamy texture
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- Nutritional yeast adds cheesy flavor
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class: card:class:MasterTag
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title: Vegan Recipe
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properties:
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- label: proteinSource
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type: TypeString
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- label: isGlutenFree
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type: TypeBoolean
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- label: allergens
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type: TypeString

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