From 0a42229fb020602d24163d18d8a3540c8e4116b5 Mon Sep 17 00:00:00 2001 From: Brett Eisenberg Date: Fri, 25 Nov 2022 19:15:16 -0800 Subject: [PATCH] add sunset.com --- README.rst | 1 + recipe_scrapers/__init__.py | 2 + recipe_scrapers/sunset.py | 29 + tests/test_data/sunset.testhtml | 1002 +++++++++++++++++++++++++++++++ tests/test_sunset.py | 59 ++ 5 files changed, 1093 insertions(+) create mode 100644 recipe_scrapers/sunset.py create mode 100644 tests/test_data/sunset.testhtml create mode 100644 tests/test_sunset.py diff --git a/README.rst b/README.rst index b124b33ee..42f39c898 100644 --- a/README.rst +++ b/README.rst @@ -271,6 +271,7 @@ Scrapers available for: - `https://streetkitchen.hu/ `_ - `https://sunbasket.com/ `_ - `https://sundpaabudget.dk/ `_ +- `https://www.sunset.com/ `_ - `https://sweetcsdesigns.com/ `_ - `https://sweetpeasandsaffron.com/ `_ - `https://tasteofhome.com `_ diff --git a/recipe_scrapers/__init__.py b/recipe_scrapers/__init__.py index 153da1dbd..7214527aa 100644 --- a/recipe_scrapers/__init__.py +++ b/recipe_scrapers/__init__.py @@ -187,6 +187,7 @@ from .streetkitchen import StreetKitchen from .sunbasket import SunBasket from .sundpaabudget import SundPaaBudget +from .sunset import Sunset from .sweetcsdesigns import SweetCsDesigns from .sweetpeasandsaffron import SweetPeasAndSaffron from .tasteofhome import TasteOfHome @@ -422,6 +423,7 @@ StreetKitchen.host(): StreetKitchen, SunBasket.host(): SunBasket, SundPaaBudget.host(): SundPaaBudget, + Sunset.host(): Sunset, SweetCsDesigns.host(): SweetCsDesigns, SweetPeasAndSaffron.host(): SweetPeasAndSaffron, TasteOfHome.host(): TasteOfHome, diff --git a/recipe_scrapers/sunset.py b/recipe_scrapers/sunset.py new file mode 100644 index 000000000..ad8318434 --- /dev/null +++ b/recipe_scrapers/sunset.py @@ -0,0 +1,29 @@ +# mypy: disallow_untyped_defs=False +from ._abstract import AbstractScraper + + +class Sunset(AbstractScraper): + @classmethod + def host(cls): + return "sunset.com" + + def title(self): + return self.schema.title() + + def total_time(self): + return self.schema.total_time() + + def yields(self): + return self.schema.yields() + + def image(self): + return self.schema.image() + + def ingredients(self): + return self.schema.ingredients() + + def instructions(self): + return self.schema.instructions() + + def ratings(self): + return self.schema.ratings() diff --git a/tests/test_data/sunset.testhtml b/tests/test_data/sunset.testhtml new file mode 100644 index 000000000..6e85c4452 --- /dev/null +++ b/tests/test_data/sunset.testhtml @@ -0,0 +1,1002 @@ + + + + + + + + + Crisp-Top Sourdough Stuffing Recipe -Sunset Magazine + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Crisp-Top Sourdough Stuffing

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+ su-Crisp Top Sourdough Stuffing Image + + +

Photo: Romulo Yanes; Styling: Claire Spollen

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+ + + + Yields + Serves 10 to 12 + + + + + Total Time + 1 hr 30 mins
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AuthorAngela Brassinga
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Although it's nearly as quick to make as boxed stuffing, this homemade version--soft in the middle and a little crunchy on the top--is prettier and certainly tastier.

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Ingredients

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 1 1-pound loaf sourdough, at least 1 day old
 1/4 cup salted butter
 2 cups chopped onion (1 large)
 1 cup chopped celery (2 or 3 stalks)
 1/4 cup chopped flat-leaf parsley
 1 tablespoon finely chopped fresh sage
  About 1/2 tsp. kosher salt
  About 1/2 tsp. pepper
  About 3 cups turkey broth, reduced-sodium chicken broth, or mushroom or other vegetable broth
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Nutrition Facts

Servings 0

Amount Per Serving
Calories 164Calories from Fat 23
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 2.6g13%
Cholesterol 16mg6%
Sodium 363mg16%
Total Carbohydrate 25g9%
Dietary Fiber 1.4g6%
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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How to Make It

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Step 1
1

Slice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.

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Step 2
2

Preheat oven to 350°. Melt butter in a large frying pan over medium heat. Pour out 2 tbsp. butter and set aside.

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Step 3
3

Add onion, celery, herbs, and 1/2 tsp. each salt and pepper to hot pan. Cook until onions are translucent and celery is tender-crisp, about 15 minutes. Transfer to a large bowl.

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Step 4
4

Add torn bread and broth to vegetables and mix in until bread is soaked. Add salt and pepper to taste.

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Step 5
5

Generously coat a 9- by 13-in. glass baking pan with 1 tsp. reserved melted butter. Pour stuffing into pan and drizzle with remaining melted butter.

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Step 6
6

Cover with foil; bake 25 minutes. Remove foil and bake until starting to brown on top, about 30 minutes more.

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Step 7
7

Make ahead: Up to 2 days, chilled. Reheat at 350°, covered, until hot (about 30 minutes). Remove foil and cook 10 more minutes for a crunchy top layer.

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Step 8
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VARIATIONS

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Step 9
9

Crisp-Top Sourdough Stuffing with Sausage and Greens: Add 8 oz. sautéed crumbled Italian ­sausage and 1 lb. briefly sautéed fresh spinach leaves to stuffing before baking.

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Step 10
10

Scandinavian Stuffing: Replace sourdough with a 1-lb. loaf of crusty rye bread, then add 1 cup chopped fresh dill and 8 oz. diced smoked pork chops to stuffing before baking. Top with 2 tbsp. fresh dill sprigs before serving.

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Ingredients

 1 1-pound loaf sourdough, at least 1 day old
 1/4 cup salted butter
 2 cups chopped onion (1 large)
 1 cup chopped celery (2 or 3 stalks)
 1/4 cup chopped flat-leaf parsley
 1 tablespoon finely chopped fresh sage
  About 1/2 tsp. kosher salt
  About 1/2 tsp. pepper
  About 3 cups turkey broth, reduced-sodium chicken broth, or mushroom or other vegetable broth

Directions

Step 1
1

Slice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.

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Step 2
2

Preheat oven to 350°. Melt butter in a large frying pan over medium heat. Pour out 2 tbsp. butter and set aside.

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Step 3
3

Add onion, celery, herbs, and 1/2 tsp. each salt and pepper to hot pan. Cook until onions are translucent and celery is tender-crisp, about 15 minutes. Transfer to a large bowl.

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Step 4
4

Add torn bread and broth to vegetables and mix in until bread is soaked. Add salt and pepper to taste.

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Step 5
5

Generously coat a 9- by 13-in. glass baking pan with 1 tsp. reserved melted butter. Pour stuffing into pan and drizzle with remaining melted butter.

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Step 6
6

Cover with foil; bake 25 minutes. Remove foil and bake until starting to brown on top, about 30 minutes more.

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Step 7
7

Make ahead: Up to 2 days, chilled. Reheat at 350°, covered, until hot (about 30 minutes). Remove foil and cook 10 more minutes for a crunchy top layer.

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Step 8
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VARIATIONS

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Step 9
9

Crisp-Top Sourdough Stuffing with Sausage and Greens: Add 8 oz. sautéed crumbled Italian ­sausage and 1 lb. briefly sautéed fresh spinach leaves to stuffing before baking.

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Step 10
10

Scandinavian Stuffing: Replace sourdough with a 1-lb. loaf of crusty rye bread, then add 1 cup chopped fresh dill and 8 oz. diced smoked pork chops to stuffing before baking. Top with 2 tbsp. fresh dill sprigs before serving.

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Crisp-Top Sourdough Stuffing
IngredientsDirections

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Copyright ©2022 S Media International Corporation. SUNSET is a registered trademark of S Media International Corporation. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy. SUNSET may receive compensation for some links to products and services on this website. Offers may be subject to change without notice.

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+ + + + + + diff --git a/tests/test_sunset.py b/tests/test_sunset.py new file mode 100644 index 000000000..fe1a76f13 --- /dev/null +++ b/tests/test_sunset.py @@ -0,0 +1,59 @@ +from recipe_scrapers.sunset import Sunset +from tests import ScraperTest + + +class TestSunsetScraper(ScraperTest): + + scraper_class = Sunset + + def test_host(self): + self.assertEqual("sunset.com", self.harvester_class.host()) + + def test_canonical_url(self): + self.assertEqual( + "https://www.sunset.com/recipe/crisp-top-sourdough-stuffing", + self.harvester_class.canonical_url(), + ) + + def test_title(self): + self.assertEqual( + self.harvester_class.title(), + "Crisp-Top Sourdough Stuffing", + ) + + def test_author(self): + self.assertEqual(self.harvester_class.author(), "Angela Brassinga") + + def test_total_time(self): + self.assertEqual(90, self.harvester_class.total_time()) + + def test_yields(self): + self.assertEqual("12 servings", self.harvester_class.yields()) + + def test_image(self): + self.assertEqual( + "https://img.sunset02.com/sites/default/files/styles/4_3_horizontal_-_900x675/public/crisp-top-sourdough-stuffing-su.jpg", + self.harvester_class.image(), + ) + + def test_ingredients(self): + self.assertEqual( + [ + "1 1-pound loaf sourdough, at least 1 day old", + "1/4 cup salted butter", + "2 cups chopped onion (1 large)", + "1 cup chopped celery (2 or 3 stalks)", + "1/4 cup chopped flat-leaf parsley", + "1 tablespoon finely chopped fresh sage", + "About 1/2 tsp. kosher salt", + "About 1/2 tsp. pepper", + "About 3 cups turkey broth, reduced-sodium chicken broth, or mushroom or other vegetable broth", + ], + self.harvester_class.ingredients(), + ) + + def test_instructions(self): + return self.assertEqual( + "Step 1\n Slice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.\nStep 2\n Preheat oven to 350°. Melt butter in a large frying pan over medium heat. Pour out 2 tbsp. butter and set aside.\nStep 3\n Add onion, celery, herbs, and 1/2 tsp. each salt and pepper to hot pan. Cook until onions are translucent and celery is tender-crisp, about 15 minutes. Transfer to a large bowl.\nStep 4\n Add torn bread and broth to vegetables and mix in until bread is soaked. Add salt and pepper to taste.\nStep 5\n Generously coat a 9- by 13-in. glass baking pan with 1 tsp. reserved melted butter. Pour stuffing into pan and drizzle with remaining melted butter.\nStep 6\n Cover with foil; bake 25 minutes. Remove foil and bake until starting to brown on top, about 30 minutes more.\nStep 7\nMake ahead: Up to 2 days, chilled. Reheat at 350°, covered, until hot (about 30 minutes). Remove foil and cook 10 more minutes for a crunchy top layer.\nStep 8\nVARIATIONS\nStep 9\nCrisp-Top Sourdough Stuffing with Sausage and Greens: Add 8 oz. sautéed crumbled Italian \xadsausage and 1 lb. briefly sautéed fresh spinach leaves to stuffing before baking.\nStep 10\nScandinavian Stuffing: Replace sourdough with a 1-lb. loaf of crusty rye bread, then add 1 cup chopped fresh dill and 8 oz. diced smoked pork chops to stuffing before baking. Top with 2 tbsp. fresh dill sprigs before serving.", + self.harvester_class.instructions(), + )