%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Cajun Chicken Cakes}
\recipeServes{4}
\recipeServingSize{2 cakes}
\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{321}

\begin{document}
\begin{ingredients}
\addIngredient{1 cup}{breadcrumbs}
\addIngredient{\quarter cup}{chives, chopped}
\addIngredient{3 tablespoons}{mayonnaise}
\addIngredient{1 teaspoon}{Cajun seasoning}
\addIngredient{2 large}{eggs}
\addIngredient{1 pound}{ground chicken}
\addIngredient{2 teaspoons}{canola oil}
\end{ingredients}

\begin{steps}
\addStep{Combine \ingredient{breadcrumbs}, \ingredient{chives},
	 \ingredient{mayonnaise}, \ingredient{Cajun seasoning}, and
	 \ingredient{eggs} in a \textbf{medium} bowl.
	 Add \ingredient{chicken}.  Mix well.}
\addStep{Divide \ingredient{chicken mixture} into \textbf{8 portions}, shaping
	 each into a \textbf{\half inch thick} disk.}
\addStep{Heat \ingredient{oil} in a large, nonstick skillet over
	 \textbf{medium} heat.  Add \ingredient{chicken} and cook
	 \textbf{7 minutes} on \textbf{each side}, or until done.}
\end{steps}

\addSuggestion{Sauce}{Simple Horseradish Aioli.}
\addSuggestion{Side}{Steamed asparagus}
\addReheating{Reheat \ingredient{two cakes} in skillet over \textbf{medium-low}
	      heat \textbf{7 minutes} on each side, or until warmed.}
\end{document}