mirrored_repositories/basic_training_flutter/lib
class DetailMealsModel{
  String idMeal;
  String mealName;
  String mealCategory;
  String instructions;
  String mealImg;

  DetailMealsModel({
    required this.idMeal,
    required this.mealName,
    required this.mealCategory,
    required this.instructions,
  required this.mealImg});
}

var listDetailMeal = [
  DetailMealsModel(
      idMeal: '52928',
      mealName: 'BeaverTails',
      mealCategory: 'Dessert',
      instructions: 'In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.\r\nInto the same bowl, add 1/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk until combined.\r\nPlace a dough hook on the mixer, add the flour with the machine on, until a smooth but slightly sticky dough forms.\r\nPlace dough in a bowl, cover with plastic wrap, and allow to proof for 1 1/2 hours.\r\nCut dough into 12 pieces, and roll out into long oval-like shapes about 1/4 inch thick that resemble a beaver’s tail.\r\nIn a large, deep pot, heat oil to 350 degrees. Gently place beavertail dough into hot oil and cook for 30 to 45 seconds on each side until golden brown.\r\nDrain on paper towels, and garnish as desired. Toss in cinnamon sugar, in white sugar with a squeeze of lemon, or with a generous slathering of Nutella and a handful of toasted almonds. Enjoy!',
      mealImg: 'https://www.themealdb.com/images/media/meals/ryppsv1511815505.jpg'
  ),
  DetailMealsModel(
      idMeal: '52965',
      mealName: 'Breakfast Potatoes',
      mealCategory: 'Breakfast',
      instructions: 'Before you do anything, freeze your bacon slices that way when you\'re ready to prep, it\'ll be so much easier to chop!\r\nWash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.\r\nIn the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.\r\nOnce the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.\r\nCook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.\r\nChop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.\r\nOnce the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.\r\nLet the garlic cook until fragrant, about one minute.\r\nJust before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.\r\nServe in a warm bowl with a sunny side up egg!',
    mealImg: 'https://www.themealdb.com/images/media/meals/1550441882.jpg'
  ),
  DetailMealsModel(
      idMeal: '52923',
      mealName: 'Canadian Butter Tarts',
      mealCategory: 'Dessert',
      instructions: 'Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.\r\nBeat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.\r\nSpoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.',
    mealImg: 'https://www.themealdb.com/images/media/meals/wpputp1511812960.jpg'
  ),
  DetailMealsModel(
      idMeal: '52924',
      mealName: 'Nanaimo Bars',
      mealCategory: 'Dessert',
      instructions: 'Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.\r\nFor the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.\r\nMelt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.',
    mealImg: 'https://www.themealdb.com/images/media/meals/vwuprt1511813703.jpg'
  ),
  DetailMealsModel(
      idMeal: '52930',
      mealName: 'Pate Chinois',
      mealCategory: 'Beef',
      instructions: 'In a large pot of salted water, cook the potatoes until they are very tender. Drain.\r\nWith a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.\r\nWith the rack in the middle position, preheat the oven to 190 °C (375 °F).\r\nIn a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.\r\nLightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.\r\nBake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.',
    mealImg: 'https://www.themealdb.com/images/media/meals/yyrrxr1511816289.jpg'
  ),
  DetailMealsModel(
      idMeal: '52932',
      mealName: 'Pouding chomeur',
      mealCategory: 'Dessert',
      instructions: 'In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.\r\nAdd eggs and vanilla and mix.\r\nIn another bowl, mix flour and baking powder.\r\nAlternate flour mix and milk to the butter mix.\r\nPour into a 13 inch by 9 inch greased pan.\r\nMAPLE SAUCE.\r\nIn a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.\r\nReduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.\r\nPour sauce gently over cake.\r\nBake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.',
    mealImg: 'https://www.themealdb.com/images/media/meals/yqqqwu1511816912.jpg'
  ),
  DetailMealsModel(
      idMeal: '52804',
      mealName: 'Poutine',
      mealCategory: 'Miscellaneous',
      instructions: 'Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).\r\nWarm gravy in saucepan or microwave.\r\nPlace the fries into the hot oil, and cook until light brown, about 5 minutes.\r\nRemove to a paper towel lined plate to drain.\r\nPlace the fries on a serving platter, and sprinkle the cheese over them.\r\nLadle gravy over the fries and cheese, and serve immediately.',
    mealImg: 'https://www.themealdb.com/images/media/meals/uuyrrx1487327597.jpg'
  ),
  DetailMealsModel(
      idMeal: '52933',
      mealName: 'Rappie Pie',
      mealCategory: 'Chicken',
      instructions: 'Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.\r\nHeat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.\r\nBring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.\r\nJuice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.\r\nSpread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.\r\nBake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.',
      mealImg: 'https://www.themealdb.com/images/media/meals/ruwpww1511817242.jpg'
  ),
  DetailMealsModel(
      idMeal: '52925',
      mealName: 'Split Pea Soup',
      mealCategory: 'Side',
      instructions: 'Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.\r\nLift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.\r\nWhen you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.',
      mealImg: 'https://www.themealdb.com/images/media/meals/xxtsvx1511814083.jpg'
  ),
  DetailMealsModel(
      idMeal: '52931',
      mealName: 'Sugar Pie',
      mealCategory: 'Dessert',
      instructions: 'Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.\r\nPlace the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.\r\nBake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.',
      mealImg: 'https://www.themealdb.com/images/media/meals/yrstur1511816601.jpg'
  ),
  DetailMealsModel(
      idMeal: '52929',
      mealName: 'Timbits',
      mealCategory: 'Dessert',
      instructions: 'Sift together dry ingredients.\r\nMix together wet ingredients and incorporate into dry. Stir until smooth.\r\nDrop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.\r\nRemove and drain.\r\nRoll in cinnamon sugar while still warm and serve.',
      mealImg: 'https://www.themealdb.com/images/media/meals/txsupu1511815755.jpg'
  ),
  DetailMealsModel(
      idMeal: '52926',
      mealName: 'Tourtiere',
      mealCategory: 'Pork',
      instructions: 'Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.\r\nRoll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.\r\nBake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.',
      mealImg: 'https://www.themealdb.com/images/media/meals/ytpstt1511814614.jpg'
  ),
];