File C:\Users\Randy\Documents\XML\mealstxt.xml is not valid.
Content model of element ‘recipes’ disallows element ‘heading’ at this position.
Error location: recipes / heading
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VC: Element Valid: Content model of element ‘recipes’ disallows element ‘heading’ at this position.
<?xml version="1.0" encoding="UTF-8"?>
<!--
WebChef Recipes
Author: Randy White
date: 7/10/2011
Filename: meals.xml
Supporting Files: meals.css
-->
<!DOCTYPE recipes
[
<!ELEMENT recipes (recipe,heading,heading2, heading3) >
<!ELEMENT heading (#PCDATA)>
<!ELEMENT heading2 (#PCDATA)>
<!ELEMENT heading3 (#PCDATA)>
<!ELEMENT ch_element (number, symbol, wgt)>
<!ATTLIST ch_element id ID #REQUIRED>
<!ELEMENT number (#PCDATA)>
<!ELEMENT symbol (#PCDATA)>
<!ELEMENT wgt (#PCDATA)>
]>
<?xml-stylesheet type="text/css" href="mealstxt.css" ?>
<recipes>
<heading>Chinese Recipes</heading>
<recipe>
<name>Beggar's Chicken</name>
<description>
Beggar's chicken is a traditional dish from Hangzhoui. Legend has
it that the disk was indeed created by beggars.
</description>
<ingredients>
<ingredient>
1 3lb fryer chicken
</ingredient>
<ingredient>
2 teaspoons salt
</ingredient>
<ingredient>
1 teaspoon ginger juice
</ingredient>
<ingredient>
4 tablespoons oil
</ingredient>
<ingredient>
1 chopped scallion
</ingredient>
<ingredient>
4 ounces shredded pork
</ingredient>
<ingredient>
1 tablespoon sherry
</ingredient>
<ingredient>
1 tablespoon light soy sauce
</ingredient>
<ingredient>
1 teaspoon sugar
</ingredient>
<ingredient>
2 ounces preserved Yuanne cabbage, julienne
</ingredient>
<ingredient>
aluminum foil
</ingredient>
</ingredients>
<instructions>
<step>Rub cleaned chicked with salt. Rub ginger juice inside of chicken.
Set aside.
</step>
<step>Heat 2 tablespoons of oil in wok. Stir-fry scallion. Add pork.
Stir on high heat. Add sherry, sauce, and sugar. Remove to bowl.
</step>
<step>Heat 2 tablespoons of oil in wok. Stir-fry cabbage. Pour in
meat mixture. Stir-fry one minute.
</step>
<step>Stuff meat mixture into chicken. Wrap in aluminum foil and place
in pan.
</step>
<step>Back chicken 1 hr at 350 degrees. Turn up heat to 400 degrees
and bake 15 more minutes.
</step>
<step>Remove foil. Remove stuffing from chicken to platter. Cut
chicken into bit-sized pieces. Arrange on top of stuffing.
</step>
</instructions>
</recipe>
<recipe>
<name>Chicken with Chestnuts</name>
<description>
A popular dish from Shanghai, this dish is quick and easy to make.
</description>
<ingredients>
<ingredient>
1 pound chestnuts
</ingredient>
<ingredient>
4 tablespoons oil
</ingredient>
<ingredient>
1 slice ginger, 1/8" thick
</ingredient>
<ingredient>
1 scallion, cut into four pieces
</ingredient>
<ingredient>
1 3lb fryer, cut into 2" pieces
</ingredient>
<ingredient>
2 tablespoons sherry
</ingredient>
<ingredient>
1/2 teaspoon salt
</ingredient>
<ingredient>
1/4 cup dark soy sauce
</ingredient>
<ingredient>
2 cups water
</ingredient>
<ingredient>
1 tablespoon sugar
</ingredient>
</ingredients>
<instructions>
<step>Cut chestnuts into halves. Cover with water. Simmer 30 minutes.
Remove shells and skin. Set aside.
</step>
<step>Heat oil in wok. Stir-fry ginger and scallions 30 seconds. Add
chicken. Stir-fry 1 minute. Add sherry, salt, soy sauce, and
water. Cover and simmer 30 minutes.
</step>
<step>Add chestnuts and sugar. Simmer 10 minutes more.
</step>
<step>Bring to high heat and cook 5 minutes. Remove to platter.
Serve hot.
</step>
</instructions>
</recipe>
<recipe>
<name>Salted Duck</name>
<description>
This dish from Nanking is served cold. It works best on a buffet table.
</description>
<ingredients>
<ingredient>
1 5-lb duck
</ingredient>
<ingredient>
2 tablespoons salt
</ingredient>
<ingredient>
1 tablespoon ginger juice
</ingredient>
<ingredient>
Water
</ingredient>
</ingredients>
<instructions>
<step>Wash and clean duck. Wipe dry.
</step>
<step>Rub duck with salt inside and out. Wrap in foil. Refrigerate
3 days.
</step>
<step>Rub inside of duck with ginger juice.
</step>
<step>Put duck in large saucepan. Cover with water. Bring to boil.
Simmer 2 hours.
</step>
<step>Chill. Chop into bite-sized pieces and serve cold.
</step>
</instructions>
</recipe>
<recipe>
<name>Beef with Onions</name>
<description>
A quick and easy dish from Shanghai. Best served on a bed of rice.
</description>
<ingredients>
<ingredient>
1 lb beef steak, julienne
</ingredient>
<ingredient>
1 teaspoon salt
</ingredient>
<ingredient>
3 egg white
</ingredient>
<ingredient>
3 tablespoons cornstarch
</ingredient>
<ingredient>
4 cups oil for deep-frying
</ingredient>
<ingredient>
4 sliced onions
</ingredient>
<ingredient>
1 tablespoon dry sherry
</ingredient>
<ingredient>
1 tablespoon sugar
</ingredient>
<ingredient>
4 tablespoons dark soy sauce
</ingredient>
</ingredients>
<instructions>
<step>Combine beef, salt, egg white and cornstarch. Mix well.
</step>
<step>Heat oil in wok. Deep-fry beef until seared. Drain.
</step>
<step>Reheat 2 tablespoons of oil in wok. Add onions. Stir-fry
until soft and browned.
</step>
<step>Add beef, sherry, sugar, and soy sauce. Stir-fry 1 minute
until beef is glazed and brown.
</step>
</instructions>
</recipe>
<recipe>
<name>Szechwan Beef</name>
<description>
One of the classic chinese dishes.
</description>
<ingredients>
<ingredient>
1 lb flank steak, shredded
</ingredient>
<ingredient>
1 teaspoon salt
</ingredient>
<ingredient>
2 egg white
</ingredient>
<ingredient>
2 tablespoons cornstarch
</ingredient>
<ingredient>
4 cups oil for deep-frying
</ingredient>
<ingredient>
1/2 cup shredded bamboo shoots.
</ingredient>
<ingredient>
1/2 cup shredded green pepper
</ingredient>
<ingredient>
1 tablespoon dark soy sauce
</ingredient>
<ingredient>
1 teaspoon chili paste with garlic
</ingredient>
<ingredient>
1/2 ounce mung bean
</ingredient>
</ingredients>
<instructions>
<step>Mix beef, salt, egg white, and cornstarch.
</step>
<step>Heat oil in wok. Deep-fry beef 1 minute. Drain. Remove.
</step>
<step>Reheat 2 tablespoons of oil in wok. Stir-fry bamboo shoots
and green pepper 30 seconds. Add beef, soy sauce, chili paste
with garlic, and sugar. Stir-fy 1 minute. Remove.
</step>
<step>Reheat 2 cups of oil in wok to smoking hot. Deep-fry mung bean
1 second. Remove to platter. Pour meat over fried
mung bean.
</step>
</instructions>
</recipe>
<recipe>
<name>Twice-cooked Pork</name>
<description>
This Szechwan dish is extremely popular.
</description>
<ingredients>
<ingredient>
1 lb pork loin
</ingredient>
<ingredient>
2 cups water
</ingredient>
<ingredient>
5 tablespoons oil
</ingredient>
<ingredient>
1 leek, cut into 1" pieces
</ingredient>
<ingredient>
1/2 red pepper, cut into thin strips
</ingredient>
<ingredient>
1/2 green pepper, cut into thin strips
</ingredient>
<ingredient>
1 tablespoon bean sauce
</ingredient>
<ingredient>
1 teaspoon ginger
</ingredient>
<ingredient>
1 tablespoon sherry
</ingredient>
<ingredient>
1 tablespoon dark soy sauce
</ingredient>
<ingredient>
1 tablespoon chili paste with garlic
</ingredient>
<ingredient>
2 gloves minced garlic
</ingredient>
<ingredient>
1 thin slice minced ginger
</ingredient>
<ingredient>
2 scallion, cut into 1" pieces
</ingredient>
</ingredients>
<instructions>
<step>Cook pork in water 20 minutes. Drain and cool.
</step>
<step>Cut pork across grains into paper-thin slices.
</step>
<step>Heat 2 tablesppons of oil in wok. Stir-fry leek until wilted.
Add red and green peppers. Stir-fry 30 seconds. Remove.
</step>
<step>Heat 2 more tablespoons of oil in wok. Add pork. Stir-fry
1 minute. Remove.
</step>
<step>Heat 1 tablespoon oil in wok. Stir-fry bean sauce under
moderate heat. Add sugar. Stir-fry 1 minute. Add pork, leek,
and peppers. Cook over high heat for 1 minute. Add sherry,
soy sauce, and chili paste with garlic. Add garlic and
ginger. Stir-fry thoroughly. Add scallion. Stir fry for
another 30 seconds.
</step>
</instructions>
</recipe>
</recipes>
The DTD specifies the permitted contents of the root
<recipies>element:These are in order, i.e. the
<recipe>element (and your DTD permits only one – you probably wantrecipe*to allow multiple elements) must come before the<heading>element.This probably makes more sense: