Consistent formatting across the entire project, every spelling and grammar fix I could find.

.github/workflows/upload.yml

@@ -18,16 +18,16 @@ jobs:
 
     # Steps represent a sequence of tasks that will be executed as part of the job
     steps:
-    - name: Updating website.
-      uses: appleboy/ssh-action@master
-      with:
-        host: based.cooking
-        username: based
-        key: ${{ secrets.based_ssh }}
-        passphrase: ${{ secrets.based_ssh_pass }}
-        port: ${{ secrets.based_port }}
-        script: |
-          cd repo
-          git stash
-          git pull --force origin master
-          hugo -s . -t /var/www/lugo -d ~/based.cooking/ --cacheDir ~/hugocache
+      - name: Updating website.
+        uses: appleboy/ssh-action@master
+        with:
+          host: based.cooking
+          username: based
+          key: ${{ secrets.based_ssh }}
+          passphrase: ${{ secrets.based_ssh_pass }}
+          port: ${{ secrets.based_port }}
+          script: |
+            cd repo
+            git stash
+            git pull --force origin master
+            hugo -s . -t /var/www/lugo -d ~/based.cooking/ --cacheDir ~/hugocache

README.md

@@ -34,7 +34,8 @@ This site is compiled and organized with Hugo, using [this very simple theme](ht
 - The file needs to be `\n` terminated in unix-fashion (if you're on Linux you
   don't need to care, it should be automatic).
 
-**If you fail to do these things, I will close your submission and you will have to resubmit. I am tired of having to fix more than 50% of submissions.**
+**If you fail to do these things, I will close your submission, and you will have to resubmit. I am tired of having to
+fix more than 50% of submissions.**
 
 You may include a json file with your personal links/donation addresses in
 `data/authors/your-name.json`. See mine (`data/authors/luke-smith.json`) for a

config.toml

@@ -4,12 +4,12 @@ title = 'Based Cooking'
 theme = 'lugo'
 
 [params]
-  favicon = "/favicon.svg"
-  stylesheet = "/style.css"
-  indexarticles = 50
-  taglist = true
+favicon = "/favicon.svg"
+stylesheet = "/style.css"
+indexarticles = 50
+taglist = true
 
 [markup]
-  [markup.goldmark]
-    [markup.goldmark.renderer]
-      unsafe = true
+[markup.goldmark]
+[markup.goldmark.renderer]
+unsafe = true

content/aelplermagronen.md

@@ -11,7 +11,7 @@ A swiss favorite, _Älplermagronen_ combines pretty much everything you have at
 It's the definition of comfort food for the Swiss.
 
 - 🍳 Cook time: ~30 minutes
-- 🍽️  Servings: 4
+- 🍽️ Servings: 4
 
 ## Ingredients
 
@@ -32,8 +32,10 @@ Feel free to vary these amounts, it's not like this is anything strict.
 3. Peel potatoes and cut them into ~1 cm/half inch cubes.
 4. When the onions have become sufficiently cooked, add potatoes.
 5. Top everything with milk and let the potatoes cook for about 10 minutes.
-7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
-8. Shred your cheese.
-9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is most likely due to using the wrong cheese.
-10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
-11. Serve with apple sauce. Should be eaten together, not as a dessert.
+6. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
+7. Shred your cheese.
+8. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny
+   in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is
+   most likely due to using the wrong cheese.
+9. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
+10. Serve with apple sauce. Should be eaten together, not as a dessert.

content/aglio-e-olio.md

@@ -5,7 +5,8 @@ tags: ['italian', 'pasta']
 author: robert5800
 ---
 
-Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal.
+Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick,
+easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal.
 
 - 🍳 Cook time: 15 min
 - 🍽️ Servings: 4
@@ -25,5 +26,6 @@ Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greate
 3. Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown.
 4. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
 5. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
-6. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
+6. Now add the drained pasta with some cooking water to the skillet and toss vigorously. The starch in the pasta
+   water will help the sauce emulsify and get it to the right consistency.
 7. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.

content/aljotta.md

@@ -5,7 +5,13 @@ tags: ['fish', 'soup', 'mediterranean']
 author: shou-ganai
 ---
 
-Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
+Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots in French bouillabaisse and similarly
+refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and
+the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red
+gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could
+very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with
+it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the
+picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
 
 ## Ingredients
 
@@ -13,7 +19,7 @@ Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots i
 - Fish, raw
 - Onion, roughly chopped
 - Garlic, sliced or diced
-- Tomatos, chopped
+- Tomatoes, chopped
 - frying oil/lard
 - Extra virgin olive oil
 - Marjoram
@@ -24,11 +30,19 @@ Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots i
 
 ## Directions
 
-1. Cook some rice and set aside. White short-grain is best but other types will do as long as it's not starchy. Don't use arborio or sushi rice.
-2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2 hours. It's customary to have loose chunks of fish in the soup so you can boil the fish and separate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that separated from the offal became part of the soup.
-3. In a pot, heat some oil on low heat and add in the onions. Saute until translucent.
-4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occasionally until the water starts to boil.
-5. Add the fish and let simmer on low heat until the fish are cooked thoroughly, being careful not to break them. Turn the heat off and add the olive oil.
-6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables.
+1. Cook some rice and set aside. White short-grain is best but other types will do as long as it's not starchy. Don't
+   use arborio or sushi rice.
+2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2
+   hours. It's customary to have loose chunks of fish in the soup, so you can boil the fish and separate the meat as it
+   starts to cook. As an example, the head, tail, skin and spine from
+   the [anglerfish fillet recipe](/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that
+   separated from the offal became part of the soup.
+3. In a pot, heat some oil on low heat and add in the onions. Sauté until translucent.
+4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occasionally until the water
+   starts to boil.
+5. Add the fish and let simmer on low heat until the fish are cooked thoroughly, being careful not to break them. Turn
+   the heat off and add the olive oil.
+6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon
+   with steamed vegetables.
 7. If you are using lemon juice or rice, add them to each serving according to your preference.
 8. Leave some for tomorrow. It always tastes better the next day.

content/almeirim-stone-soup.md

@@ -5,7 +5,7 @@ tags: ['portuguese', 'soup', 'pork']
 author: artur-mancha
 ---
 
- It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
+It is truly emblematic of Portuguese cuisine, as it uses all the ingredients available in order to waste no food.
 
 ## Ingredients
 
@@ -23,14 +23,27 @@ author: artur-mancha
 
 ## Directions
 
-1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
+1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some
+   water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
 2. If necessary, add more water while it’s boiling.
 3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
 4. Let the potatoes cook on medium to high heat for about 30-35 minutes.
-5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
+5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and
+   stir it well.
 6. Pour into bowls and serve.
 
 ## Story
 
-> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
+> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too
+> proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and
+> filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a
+> large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached
+> into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A
+> little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to
+> add, to which he suggested that maybe a bit of chouriço (sausage), or pork belly, would be better. Graciously,
+> she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little
+> something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added
+> a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before
+> he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished
+> the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
 > - According to the people of Almeirim

content/apple-chicken.md

@@ -19,10 +19,11 @@ Baked chicken with apples and onions. Suprinsingly good and simple combination.
 - Nuez moscada.
 - Apples.
 - Potatoes.
-- Cream or creme fraiche.
+- Cream or crème fraîche.
 - Salt.
 - Pepper.
 - One glass (33c) of wine or cognac.
+
 ## Directions
 
 1. Heat the oven to 200C and prepare an oven tray.
@@ -32,6 +33,7 @@ Baked chicken with apples and onions. Suprinsingly good and simple combination.
 5. Put the chicken, onions and apple in the oven tray.
 6. Add salt and pepper.
 7. Cook in the oven for 40 min.
-8. While the chicken is the oven prepare mushed potatoes. First you boil them until they are soft (keep the skin on). Once they are soft, peel them. Then mush them with a fork and add milk or creme fraiche.
+8. While the chicken is the oven prepare mushed potatoes. First you boil them until they are soft (keep the skin on).
+   Once they are soft, peel them. Then mush them with a fork and add milk or crème fraîche.
 9. Add the wine or the cognac. Cook until the chicken is well cooked.
 10. Enjoy.

content/apple-pie.md

@@ -41,17 +41,22 @@ author: mfed3
 ## Directions
 
 1. Peel and cut the apples into 1-2 inch strips
-2. Put the apples in a bowl and mix in the lemon juice, sugar, cinnamon, nutmeg, and cornstarch and let it sit for 15 mins to release water
-3. Transfer the filling mixture to a sauce pan and reduce the liquid over medium to low heat for around 15 mins, stirring regularly, then turn off the gas
-4. While the filling is sitting / reducing, start the crust by putting the flour, salt, sugar, and pieces of butter in a food processor
-5. Run the food processor until it resembles a coarse sand (5-10 seconds) then start dripping in the ice water until the mixture starts to chunk together
-6. You'll know when it's done if you can pinch the dough with your hand and it sticks together
+2. Put the apples in a bowl and mix in the lemon juice, sugar, cinnamon, nutmeg, and cornstarch and let it sit for 15
+   mins to release water
+3. Transfer the filling mixture to a sauce pan and reduce the liquid over medium to low heat for around 15 mins,
+   stirring regularly, then turn off the gas
+4. While the filling is sitting / reducing, start the crust by putting the flour, salt, sugar, and pieces of butter in a
+   food processor
+5. Run the food processor until it resembles a coarse sand (5-10 seconds) then start dripping in the ice water until the
+   mixture starts to chunk together
+6. You'll know when it's done if you can pinch the dough with your hand, and it sticks together
 7. Preheat oven to 350°F then start making the pie crust
-8.  Cut the dough in half and roll both halves out with a rolling pin until they are big enough to cover your pie pan (around 9 inch diameter)
-9.  Put the bottom half dough into the pie pan and cut off the excess dough with a knife
-10. Dump the sauce pan full of the filling into the pie pan and even it out
+8. Cut the dough in half and roll both halves out with a rolling pin until they are big enough to cover your pie pan (
+   around 9 inch diameter)
+9. Put the bottom half dough into the pie pan and cut off the excess dough with a knife
+10. Dump the sauce pan full of the filling into the pie pan, and even it out
 11. Cover the pie filling with the top dough and fold over and tuck in the excess crust
-12. Use a fork or your fingers to pinch down the top crust to the bottom crust so you don't have air gaps
+12. Use a fork or your fingers to pinch down the top crust to the bottom crust, so you don't have air gaps
 13. Optionally you can now brush on the egg wash to make the crust get a shiny golden brown color when it cooks
 14. Cut a few slits in the top crust with a knife to give it a nice design and allow for air to release
 15. Bake 45 minutes at 350°F or until the crust is brown to your liking and the apples are bubbling inside

content/apple-strudel.md

@@ -29,7 +29,7 @@ author: "Lorenzo Iuri"
 4. Arrange the apple slices over the jam.
 5. Sprinkle with cinnamon and breadcrumbs.
 6. Cut tiny pieces of butter and arrange them over the apple slices.
-![apple-strudel-2](/pix/apple-strudel-2.webp)
+   ![apple-strudel-2](/pix/apple-strudel-2.webp)
 7. Roll the puff pastry edges over, overlapping them.
 8. Bake for around 40 minutes at 180°C (360° F).
 9. Cover with powdered sugar.

content/ardei-umpluti.md

@@ -26,11 +26,14 @@ Farcies tomates with rice.
 
 1. Heat the oven to 200C.
 2. Empty the peppers and remove the seeds.
-3. Slice the top to the peppers and place them in the oven tray, you may need to slice the bottom a litte bit to make them stand together. (Hint: Put the peppers inside a pan over the oven tray).
+3. Slice the top to the peppers and place them in the oven tray, you may need to slice the bottom a litte bit to make
+   them stand together. (Hint: Put the peppers inside a pan over the oven tray).
 4. Cover the peppers with aluminum and cook in the oven for 1h30min.
 5. Meanwhile¸saute the onions, garlic and last, the meat.
 6. Mix with fresh tomato soup.
-7. When the peppers are finished, remove the aluminum, fill the peppers with the mix and cook in the oven for another 45 minutes.
-8. Optionally: (Not traditional!) Add the bechamel a couple of minutes before the time is up and finish cooking in the oven.
-9. Optionally: Instead of bechamel you can use sour cream.
+7. When the peppers are finished, remove the aluminum, fill the peppers with the mix and cook in the oven for another 45
+   minutes.
+8. Optionally: (Not traditional!) Add the béchamel a couple of minutes before the time is up and finish cooking in the
+   oven.
+9. Optionally: Instead of béchamel you can use sour cream.
 10. Enjoy.

content/asian-style-chicken-sticky-sauce.md

@@ -38,8 +38,10 @@ Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled
 3. Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each.
 4. Place lightly beaten egg in another shallow bowl.
 5. Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.
-6. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.
+6. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles
+   when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.
 7. Fry until chicken is cooked and has a nice golden-brownish coating.
-8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.
-9. Let the sauce bubble for one or two minutes and you're done.
+8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels
+   and do another batch.
+9. Let the sauce bubble for one or two minutes, and you're done.
 10. Serve with boiled rice.

content/aussie-snags.md

@@ -30,4 +30,4 @@ especially national events. Sometimes served at hardware chains.
 4. Use your tongs to toss the onions until they are golden brown
 5. When the onions are golden brown turn off the hotplate
 6. When the sausages are cooked, butter the bread, then the onions, and add a sausage (optionally split)
-7. Finally tomato sauce on top
+7. Finally, tomato sauce on top

content/autumn-soup.md

@@ -5,7 +5,8 @@ date: 2022-08-04
 author: joel-maxuel
 ---
 
-You can cook the veggies on the stove instead of baking them, just pay more attention to avoid burning. You can also use pumpkin instead of squash.
+You can cook the veggies on the stove instead of baking them, just pay more attention to avoid burning. You can also use
+pumpkin instead of squash.
 
 - ⏲️ Prep time: 20 min
 - 🍳 Cook time: 40 min
@@ -28,5 +29,5 @@ You can cook the veggies on the stove instead of baking them, just pay more atte
 1. Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
 2. Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
 3. If there is too much stock, don't be scared to pour some down the drain.
-4. Puree (I use electric beaters) while adding the milk.
+4. Purée (I use electric beaters) while adding the milk.
 5. Add the salt and pepper, as desired.

content/babas-feta-pasta.md

@@ -6,7 +6,7 @@ author: peepopoggers
 ---
 
 Greek Pasta Recipe with sauce made out of feta, stock, cream cheese and other ingredients.
-Uses mixed spice for special flavour, and is a great dinner or mid-day meal.
+Uses mixed spice for special flavour, and is a great dinner or midday meal.
 
 - ⏲️ Prep time: 15-30 min
 - 🍳 Cook time: 25-30 min
@@ -28,19 +28,28 @@ Serves Around 3 People. You can scale up to 4 If you increase most quantities by
 - 1 Chicken stock (Added to 3/4 Mug boiling water)
 - Overfilled Teaspoon Mixed Spice
 - 3/4 Bowls fusilli pasta
-- Overfilled tablespoon Creme Cheese
+- Overfilled tablespoon Crème Cheese
 - 1/3 Mug whole milk
 
 ## Directions
 
 Make sure to prepare & chop most ingredients before you start.
 
-1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later.
-2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then add in the onion and garlic from the smaller pan.
-3. Wait a couple minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get your rinsed feta and melt it in the pan (chop to speed up).
+1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of
+   the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make
+   sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the
+   onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait
+   1-2 minutes, then you can turn off heat and put it to the side for later.
+2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle
+   salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then
+   add in the onion and garlic from the smaller pan.
+3. Wait a couple of minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get your
+   rinsed feta and melt it in the pan (chop to speed up).
 4. Start [cooking the pasta](/pasta).
-5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
-6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.
-7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it.
+5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and
+   then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
+6. After the 5 mins timer is up, add the overfilled tablespoon crème cheese to the main mix, stir, then re-add lid.
+7. Wait 2-3 more minutes, and then you can test the sauce if you want. If you feel there is some missing, add more mixed
+   spice or herbs such as parsley to it.
 8. Turn down the main mix again slightly and add the 1/3 Mug of Whole milk to the mix.
 9. Strain and serve your pasta and cover with the sauce. Enjoy!

content/baby-back-ribs.md

@@ -5,26 +5,33 @@ tags: ['pork', 'american', 'supper', 'southern']
 author: crazywillbear
 ---
 
-Some classic and delicious baby back ribs. Keep in mind that if you do not have a smoker, a grill with some tin-foil wrapped smoking wood with poked holes will suffice.
+Some classic and delicious baby back ribs. Keep in mind that if you do not have a smoker, a grill with some tin-foil
+wrapped smoking wood with poked holes will suffice.
 
 ## Ingredients
 
-- Applewood (or other sweet cooking wood such as cherry or maple)
+- Apple-wood (or other sweet cooking wood such as cherry or maple)
 - 2 baby back rib racks
-- 1 container of barbecue rub ([Traeger Pork and Poultry Rub](https://www.traeger.com/rubs-spices/pork-poultry) is recommended)
+- 1 container of barbecue rub ([Traeger Pork and Poultry Rub](https://www.traeger.com/rubs-spices/pork-poultry) is
+  recommended)
 - Tin foil
 - Bag of brown sugar
 - Bottle of honey
-- Barbecue Sauce ([Oakland Dust, The One BBQ Sauce](https://www.sincerelysf.com/products/oakland-dust-the-one-bbq-sauce-1) is recommended)
+- Barbecue
+  Sauce ([Oakland Dust, The One BBQ Sauce](https://www.sincerelysf.com/products/oakland-dust-the-one-bbq-sauce-1) is
+  recommended)
 - (Optional) A stick of butter
 
 ## Directions
 
-1. Preheat your smoker to 180 degrees Fahrenheit using applewood.
-2. Take the membrane off of the back of the ribs if your butcher hasn't already done so ([tutorial](https://www.youtube.com/watch?v=uQVIMKDpZfg))
+1. Preheat your smoker to 180 degrees Fahrenheit using apple-wood.
+2. Take the membrane off of the back of the ribs if your butcher hasn't already done
+   so ([tutorial](https://www.youtube.com/watch?v=uQVIMKDpZfg))
 3. Cover both sides of the ribs heavily in your barbecue rub, and let sit at room temp for 30 minutes.
 4. Place the ribs bone down (meat up) on your smoker, and let smoke at 180 degrees Fahrenheit for 3 hours.
-5. Take the meat out and place on top of two sheets of tin foil. Then, apply a generous amount of brown sugar and honey to both sides of the ribs, followed by a small amount of the barbecue rub. If you have butter, cut it into slices and add it on the meat side (butter is optional).
+5. Take the meat out and place on top of two sheets of tin foil. Then, apply a generous amount of brown sugar and honey
+   to both sides of the ribs, followed by a small amount of the barbecue rub. If you have butter, cut it into slices and
+   add it on the meat side (butter is optional).
 6. Wrap your ribs in the tin foil and place them back on the smoker at 225 degrees Fahrenheit for 2 hours.
 7. Take your ribs out of the foil and place them bone down (meat up) on your smoker.
 8. Apply a generous helping of your barbecue sauce to the ribs once every 30 minutes for an hour (twice).

content/baked-mostaccioli.md

@@ -17,8 +17,9 @@ Pasta baked in dish with spicy sauce
 
 - 24 oz or 1 jar of Fradiavolo Sauce ([Victoria](https://victoriapastasauces.com/product/fradiavolo-sauce/))
 - 1 box Mostaccioli Rigati or Penne Rigati ([Ronzoni](https://www.google.com/search?q=mostaccioli+rigati&tbm=shop))
-- ~8 oz shredded Mozzarella Cheese ([Poly-O](https://www.walmart.com/ip/Polly-O-Mozzarella-Cheese-Chunk-with-Whole-Milk-16-oz-Pack/10448265))
-  - I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.
+- ~8 oz shredded Mozzarella
+  Cheese ([Poly-O](https://www.walmart.com/ip/Polly-O-Mozzarella-Cheese-Chunk-with-Whole-Milk-16-oz-Pack/10448265))
+    - I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.
 - 2x 2 quart (8") baking dishes or 1 large baking dish (see picture below)
 
 ## Directions
@@ -27,6 +28,6 @@ Pasta baked in dish with spicy sauce
 2. Put pasta and sauce in baking dish(es) and mix well.
 3. Cover pasta and sauce generously with grated cheese until you can't see the pasta.
 4. Bake at 350°F / 175°C for 20 minutes
-   - Or 375°F / 190°C for 15 minutes on convection bake.
+    - Or 375°F / 190°C for 15 minutes on convection bake.
 
 ![baked mostaccioli on stove](/pix/baked-mostaccioli-01.webp "Baked Mostaccioli right out of the Oven")

content/banana-muffins-with-chocolate.md

@@ -27,6 +27,7 @@ author: lukasz-drukala
 1. Peel the bananas and mush them together.
 2. Whip the two eggs and mix them with the sugar.
 3. Melt the butter, cut the chocolate into smaller pieces, and whip the eggs.
-4. Pour the butter into the bananas, then add the flour, then the cooking powder, the chocolate, the whipped eggs and sugar, and the optional vanilla sugar; stirring it all the time.
+4. Pour the butter into the bananas, then add the flour, then the cooking powder, the chocolate, the whipped eggs and
+   sugar, and the optional vanilla sugar; stirring it all the time.
 5. Pour the mass into your muffin dish.
 6. Heat up the oven to 160 °C / 320 °F and bake the muffins for around 20-30 minutes at 170 °C / 340 °F.

content/banana-oatmeal-cookies.md

@@ -13,8 +13,8 @@ author: "Éric G."
 
 - 2 ripe bananas (250 g/9 oz peeled)
 - 100g (3.5 oz) of oatmeal
-- 1 table spoon of cinnamon powder (optional)
-- 1 table spoon of honey (optional)
+- 1 tablespoon of cinnamon powder (optional)
+- 1 tablespoon of honey (optional)
 
 ## Directions
 

content/banana-pancakes.md

@@ -20,10 +20,12 @@ author: ricky-linden
 
 ## Directions
 
-1. Combine flour, sugar, baking powder and a little bit of salt in a large mixing bowl.
+1. Combine flour, sugar, baking powder and a bit of salt in a large mixing bowl.
 2. Whisk milk and egg into the flour mixture until no clumps remain in the resulting batter.
 3. Add mashed bananas and mix well.
 4. Add some butter to a medium warm frying pan.
-5. Make smaller or bigger pancakes, up to you. Wait until tiny air bubbles form on top (2 to 5 minutes), turn and continue frying until the bottom is browned. Repeat.
+5. Make smaller or bigger pancakes, up to you. Wait until tiny air bubbles form on top (2 to 5 minutes), turn and
+   continue frying until the bottom is browned. Repeat.
 
-Either eat the pancakes as they get ready or put a plate in a preheated oven (low degree) to keep the ready pancakes warm.
+Either eat the pancakes as they get ready or put a plate in a preheated oven (low degree) to keep the ready pancakes
+warm.

content/basic-meatballs.md

@@ -17,7 +17,7 @@ Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub
 - 1/3 cup milk (I use 2% but doesn't matter too much)
 - 1/4 cup yellow onion diced (about 1/2 small yellow onion)
 - 1 egg
-- 1/2 cup shredded parmesan
+- 1/2 cup shredded Parmesan
 - 1/4-1/2 cup chopped parsley
 - 2 tbsp red pepper flakes
 - 2 tbsp dried oregano
@@ -29,13 +29,17 @@ Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub
 ## Directions
 
 1. Preheat oven to 200°C/400F
-1. In a bowl, combine all ingredients
-1. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
-    * I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer smaller meatballs you can opt for as many as 48
-1. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
-1. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
-1. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
+2. In a bowl, combine all ingredients
+3. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a
+   cooling rack
+    * I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer
+      smaller meatballs you can opt for as many as 48
+4. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
+5. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
+6. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the
+   baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
     * It is OK and expected for the meatballs to lose some of their spherical shape at this point
     * You can skip this step and go straight the oven if you want to cut corners
-1. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
-1. Serve with pasta or on a meatball sub
+7. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be
+   about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
+8. Serve with pasta or on a meatball sub

content/bean-salad.md

@@ -27,7 +27,7 @@ Easy recipe to expand - black turtle beans and chickpeas also work well here.
 
 ## Directions
 
-1. Put dressing ingredients in a large salad bowl an whisk until blended.
+1. Put dressing ingredients in a large salad bowl a whisk until blended.
 2. Empty cans of beans into a colander and rinse under cold water.
-3. Chop remaining vegetables and add to dressing.  Add beans and gently stir.
+3. Chop remaining vegetables and add to dressing. Add beans and gently stir.
 4. Refrigerate for at least an hour before serving, stirring occasionally.

content/beef-and-broccoli.md

@@ -5,7 +5,6 @@ date: 2022-09-10
 author: joel-maxuel
 ---
 
-
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 20 min
 - 🍽️ Servings: 3

content/beef-goulash.md

@@ -7,7 +7,8 @@ author: yaroslav-smirnov
 
 ![Beef Goulash](/pix/beef-goulash.webp)
 
-Although it takes some time to make, it is actually quite easy to make, and it is a really hearty and delicious recipe, if I do say so myself.
+Although it takes some time to make, it is actually quite easy to make, and it is a really hearty and delicious recipe,
+if I do say so myself.
 
 - ⏲️ Prep time: 20 min
 - 🍳 Cook time: 90 min

content/beef-jerky.md

@@ -24,9 +24,13 @@ This recipe for jerky is not heavily brined and flavored as commercial jerky is.
 
 1. Mince or press garlic.
 2. Mix all ingredients except beef to make brine.
-3. Slice beef into ¼" (½ cm) thick strips. Small chunks, about ¾" (2 cm), of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
+3. Slice beef into ¼" (½ cm) thick strips. Small chunks, about ¾" (2 cm), of stewing beef may also be used. If possible,
+   cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut
+   it, as this will stop the meat pulling and deforming so easily.
 4. Marinate meat in overnight, or at least for an hour or two.
-5. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. May be dried in a 150 °F (65 °C) oven with foil-covered racks. In oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55 °C).
+5. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. May be dried in a 150 °F (65 °C)
+   oven with foil-covered racks. In oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55
+   °C).
 6. Meat should bend but not break when properly dried.
 
 ## Note

content/beef-stew.md

@@ -5,7 +5,11 @@ tags: ['irish', 'stew', 'lamb', 'beef']
 author: eoin-coogan
 ---
 
-This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 2 or 3 days. Besides browning the meat this is really just throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 2 or 3 days.
+This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes
+a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or
+if you just want to be lazy and eat the same thing for 2 or 3 days. Besides browning the meat this is really just
+throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for
+making on a Sunday and eating for the next 2 or 3 days.
 
 Serve with mashed potatoes.
 
@@ -19,9 +23,16 @@ Serve with mashed potatoes.
 
 ## Directions
 
-1. Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in whole.
-2. Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this and **should not be skipped for convenience**.
-3. Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help deglaze the caramelised bits at the bottom of the pot.
-4. (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
+1. Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in
+   whole.
+2. Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try
+   not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this
+   and **should not be skipped for convenience**.
+3. Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help
+   deglaze the caramelised bits at the bottom of the pot.
+4. (Optional) If you have a Guinness or some other stout add the meat back in a deglaze with about a third of the can.
+   This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
 5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
-6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise you can mix a teaspoon of flour with water in a cup and slowly add this to the stew while whisking.
+6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up
+   potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise, you can mix a teaspoon
+   of flour with water in a cup and slowly add this to the stew while whisking.

content/beef-tips.md

@@ -5,7 +5,9 @@ tags: ['american', 'beef', 'potato']
 author: batu-cam
 ---
 
-Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
+Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This
+recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark
+Rippetoe.
 
 ## Ingredients
 
@@ -24,17 +26,24 @@ Tender chunks of meat in a rich brown gravy poured over sour cream mashed potato
 
 **Beef Tips in Gravy**
 
-1. Throw your pressure cooker with an open lid onto high heat or turn it onto saute mode if it's electric
-2. Chop up the fat into very small, uniform cubes or strips and begin to saute it in the pressure cooker
+1. Throw your pressure cooker with an open lid onto high heat or turn it onto sauté mode if it's electric
+2. Chop up the fat into very small, uniform cubes or strips and begin to sauté it in the pressure cooker
 3. Chop up your meat into medium, uniform cubes or strips and add it to the fat
-4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+ kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef flavor of the gravy
-5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very conservative with the garlic powder)
-6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the cooker using hot water or red wine (optional) for more flavor.
-7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare your mashed potatoes
+4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+
+   kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef
+   flavor of the gravy
+5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very
+   conservative with the garlic powder)
+6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the
+   cooker using hot water or red wine (optional) for more flavor.
+7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare
+   your mashed potatoes
 8. After half an hour, vent your pressure cooker, remove the lid, and put the cooker back on low heat
-9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then allow it to come to a boil
+9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then
+   allow it to come to a boil
 10. In a small bowl, mix up some flour with warm water to the consistency of a very runny batter
-11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!)
+11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the
+    consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!)
 12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below
 
 **Sour Cream Mashed Potatoes**
@@ -44,6 +53,7 @@ Tender chunks of meat in a rich brown gravy poured over sour cream mashed potato
 3. Turn off the heat and pour off the water
 4. Mash up the potatoes to the chunkiness you desire
 5. While the potatoes are still warm, add a generous amount of butter and shredded cheese and stir
-6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash)
+6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of
+   the mash)
 7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
 8. Plate under your beef tips in gravy

content/beef-wellington.md

@@ -19,16 +19,29 @@ author: "HiddenSquid321"
 - 7oz of Puff Pastry
 - 2 Egg Yolks Beaten
 
-Side note: Fillet beef is preferred.  It gives the beef wellington a soft, tender and juicy flavour.  Trust me, using fillet is worth it.
+Side note: Fillet beef is preferred. It gives the beef wellington a soft, tender and juicy flavour. Trust me, using
+fillet is worth it.
 
-## Directions
+## Directionjacobsiggins.co.uks
 
 1. Season the fillet with salt and black pepper.
-2. With a nicely-oiled pan on high heat, sear the fillet on all sides, including the ends.  For the standard medium-rare beef wellington, do not cook the fillet, just sear it, tough if you want something more cooked than medium-rare, it's wise to give it more heat here.  Put it aside on a plate.
-3. Brush the fillet with yellow mustard *immediatly* after taking it out of the pan.  This allows the musturd's flavour to be absorbed by the fillet and thus preserve a mildly hot flavor.
-4. Chop the mushrooms. Put them in a food processor. Transfer the purée to a sauté pan that has been heated to medium high heat to cook. Allow the mushrooms to release their moisture; once the moisture has been boiled away take the mushrooms out of pan to cool.
-5. Lay out the slices of ham on plastic wrap and spread the mushroom mixture over the ham.  Place the fillet in the middle.  Wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure the wrap and the refrigerate the whole thing for 20 minutes.
+2. With a nicely-oiled pan on high heat, sear the fillet on all sides, including the ends. For the standard medium-rare
+   beef wellington, do not cook the fillet, just sear it, tough if you want something more cooked than medium-rare, it's
+   wise to give it more heat here. Put it aside on a plate.
+3. Brush the fillet with yellow mustard *immediately* after taking it out of the pan. This allows the musturd's flavour
+   to be absorbed by the fillet and thus preserve a mildly hot flavor.
+4. Chop the mushrooms. Put them in a food processor. Transfer the purée to a sauté pan that has been heated to medium
+   high heat to cook. Allow the mushrooms to release their moisture; once the moisture has been boiled away take the
+   mushrooms out of pan to cool.
+5. Lay out the slices of ham on plastic wrap and spread the mushroom mixture over the ham. Place the fillet in the
+   middle. Wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure the wrap and the
+   refrigerate the whole thing for 20 minutes.
 6. Preheat the oven to 302°F/150°C.
-7. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet.  Preserve a little excess pastry. Unwrap the fillet-mushroom-ham from the plastic wrap and place in the middle of the pastry dough.  Brush the edges of the pastry with the beaten egg yolks.
-8. Place the pastry-wrapped thing on a baking tray. Brush the exposed surface again with the beaten eggs. Optionally, score the top of the pastry with a knife, to give it a better presentation.  Scratch the surface of it but don't cut it through.  Season it through with coarse salt.
-9. Bake at 302°F/105°C for 35-42 minutes. The pastry should be nicely golden when done.  Let it rest for about 10 minutes and cut it into 1in/2.54cm-thick slices for presentation.
+7. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet. Preserve a little
+   excess pastry. Unwrap the fillet-mushroom-ham from the plastic wrap and place in the middle of the pastry dough.
+   Brush the edges of the pastry with the beaten egg yolks.
+8. Place the pastry-wrapped thing on a baking tray. Brush the exposed surface again with the beaten eggs. Optionally,
+   score the top of the pastry with a knife, to give it a better presentation. Scratch the surface of it but don't cut
+   it through. Season it through with coarse salt.
+9. Bake at 302°F/105°C for 35-42 minutes. The pastry should be nicely golden when done. Let it rest for about 10 minutes
+   and cut it into 1in/2.54cm-thick slices for presentation.

content/belgian-pear-syrup.md

@@ -14,7 +14,8 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 - 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.)
 - 3 apples
-- a small handful of dates, raisins, dried apricots or prunes (optional -- you can experiment with these; they can bring out some nice flavors.)
+- a small handful of dates, raisins, dried apricots or prunes (optional -- you can experiment with these; they can bring
+  out some nice flavors.)
 - 150 grams sugar
 - 1 glass of water
 - find sieve or cheese cloth
@@ -22,15 +23,20 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 ## Directions
 
-1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces. You don't have to core or deseed the fruit; everything can go in the pot.
-2. Place the fruit in a large pan with a thick bottom so you get even heat. I suggest you place the pears on the bottom, since they don't burn as fast. Add the glass of water.
+1. Wash the outside of the fruit with water and cut it in 8 medium-sized pieces. You don't have to core or deseed the
+   fruit; everything can go in the pot.
+2. Place the fruit in a large pan with a thick bottom, so you get even heat. I suggest you place the pears on the bottom,
+   since they don't burn as fast. Add the glass of water.
 3. If you are using them, add the dried fruits at this point.
 4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.
 5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel.
-6. When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit through it until you have extracted all the clear liquid. You can discard the pulp.
+6. When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit
+   through it until you have extracted all the clear liquid. You can discard the pulp.
 7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove.
 8. Add the sugar. Add a bit less sugar if you also used dried fruits.
-9. Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it might caramelize too quickly.
+9. Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it
+   might caramelize too quickly.
 10. After two to two and a half hours, your syrup should be nearly done.
-11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
+11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a
+    little on a cold plate or on your counter top to see how it is at room temperature.
 12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.

content/bloody-mary-mix.md

@@ -13,7 +13,7 @@ author: front3ndninja
 ## Ingredients
 
 - 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
-- 1 fruit, without seeds lemons, juiced
+- 1 fruit, without seeds lemons, juiced
 - 1 teaspoon brown sugar
 - 1 tablespoon steak sauce
 - 1 tablespoon Worcestershire sauce
@@ -23,4 +23,5 @@ author: front3ndninja
 
 ## Directions
 
-1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.
+1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce,
+   horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

content/bolinhos-de-coco.md

@@ -5,7 +5,8 @@ tags: ['portuguese', 'quick', 'sweet', 'dessert', 'cheesefare']
 author: "Mealwhiles"
 ---
 
-This is a Portuguese dish that translates to "coconut cupcakes," though there are probably lots of equivalent dishes from other cultures.
+This is a Portuguese dish that translates to "coconut cupcakes," though there are probably lots of equivalent dishes
+from other cultures.
 Its simplicity and short preparation time make it perfect for a snack or dessert.
 
 - ⏲️ Prep time: 5 min

content/bolo-do-caco.md

@@ -23,6 +23,7 @@ __Imperial__
 - 3 teaspoons salt
 
 __Metric__
+
 - 750 g sweet potato
 - 1 kg all-purpose flour
 - 150 ml water (warm at 75F / 35C)
@@ -42,6 +43,7 @@ __Metric__
 9. After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour.
 10. Form balls and flatten them to a thickness of about 1 inch (2,5cm).
 11. Let them rest for 30 minutes in a warm place, protected from drafts.
-12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.
+12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust
+    is formed. Turn them over very regularly.
 13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.
 14. Serve warm or lukewarm with salted butter and parsley.

content/bolognese-sauce.md

@@ -33,17 +33,26 @@ Basic bolognese sauce for lasagne or pasta dishes
 
 ## Directions
 
-1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up.
+1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this
+   to speed it up.
 2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan.
-3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft.
+3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and
+   soft.
 4. If you are using garlic add it here and let it sweat for a minute
-5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked.
-6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor)
-stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
-6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste.
-7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks.
-8. add the diced tomatoes, fill the jar your tomatoes came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
-9. lower your heat to the lowest setting and slightly cover the pan with your lid.
-10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
-11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
-12. You can add your glass of milk, let it simmer for 10 more minutes and serve.
+5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring
+   until all your meat is lightly cooked.
+6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a
+   little extra for the flavor)
+   stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
+7. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight
+   metallic taste.
+8. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they
+   will soften up while the sauce cooks.
+9. add the diced tomatoes, fill the jar your tomatoes came in with water give it a shake and add that to the pot, do the
+   same with your can of peeled tomatoes.
+10. lower your heat to the lowest setting and slightly cover the pan with your lid.
+11. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can
+    add a bit more water to make sure the sauce doesn't burn.
+12. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your
+    meat and should be pretty concentrated
+13. You can add your glass of milk, let it simmer for 10 more minutes and serve.

content/bread.md

@@ -7,34 +7,50 @@ author: alex-selimov
 
 ![Finished bread in its baking mold](/pix/bread.webp)
 
-This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
+This is a recipe for a basic loaf of bread. The dough itself can be used, however. I've made buns, rolls, and whole bread
+loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale
+around then (as bread without preservatives and other junk should).
 
 ## Ingredients
 
 * 1 1/2 cups warm water
 * 2 and 1/4 teaspoons Active Dry Yeast
 * 1 Tsp sugar
-* 2 Tbsp  maple syrup, agave, or honey
+* 2 Tbsp maple syrup, agave, or honey
 * 1/2 Tbsp salt
 * 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting)
 
 ## Directions
 
-1. Proof the yeast. To do this warm 1/4 cup water to about bath water heat (110 degrees F, 43 degrees C) add active dry yeast and 1 Tsp sugar. Let sit for about 10 minutes, mixture should at least be doubled in size after waiting.
-1. Combine rest of water, yeast mixture, maple syrup (or other sweetener), salt, and flour in a large mixing bowl and stir. The result will be a sticky, rough dough. Use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands.
-2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature.
-3. Transfer dough to a lightly floured work surface and knead until dough is elastic. Rule of thumb is 10 minutes of kneading.
-4. Place seam-side down in a lightly greased loaf pan or baking sheet. Loosely cover with plastic wrap and let rest for 45-60 minutes.
-5. Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
-6. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
-7. Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
-8. Bake the bread for 26 to 35 minutes, or until deep golden brown and risen. Tapping the top of the loaf should produce a hollow sound.
-9. Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
-10. Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.
+1. Proof the yeast. To do this warm 1/4 cup water to about bath water heat (110 degrees F, 43 degrees C) add active dry
+   yeast and 1 Tsp sugar. Let sit for about 10 minutes, mixture should at least be doubled in size after waiting.
+2. Combine rest of water, yeast mixture, maple syrup (or other sweetener), salt, and flour in a large mixing bowl and
+   stir. The result will be a sticky, rough dough. Use a spoon to stir until well combined and when it can no longer do
+   the job, knead and turn it in the bowl with your hands.
+3. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at
+   room temperature.
+4. Transfer dough to a lightly floured work surface and knead until dough is elastic. Rule of thumb is 10 minutes of
+   kneading.
+5. Place seam-side down in a lightly greased loaf pan or baking sheet. Loosely cover with plastic wrap and let rest for
+   45-60 minutes.
+6. Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal pan (NOT glass,
+   Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
+7. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
+8. Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to
+   bubble and steam; then close oven door quickly.
+9. Bake the bread for 26 to 35 minutes, or until deep golden brown and risen. Tapping the top of the loaf should produce
+   a hollow sound.
+10. Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to
+    a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the
+    middle).
+11. Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term
+    storage.
 
 ## Notes
 
 * Instant yeast is not recommended as you can't easily tell if the bread will come to life.
-* For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all purpose flour.
+* For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all-purpose flour.
 * Add sunflower seeds and/or rolled oats for extra flavor/grains.
-* For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest. Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and potentially dry interior.
+* For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest.
+  Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and
+  potentially dry interior.

content/breakfast-wrap.md

@@ -25,5 +25,7 @@ The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wr
 1. Begin by cutting the sausages in half and frying them ensuring that they're cooked the whole way through.
 2. Next, fry the bacon.
 3. Next, possibly while the bacon is frying, crack an egg into a bowl, add a dash of milk and whisk it
-4. Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or until the scrambled egg is ready.
-5. Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl of scrambled egg per wrap). Add ketchup if desired.
+4. Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or
+   until the scrambled egg is ready.
+5. Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl
+   of scrambled egg per wrap). Add ketchup if desired.

content/brigadeiro.md

@@ -7,7 +7,8 @@ author: daniel-kemmerich
 
 ![Brigadeiro](/pix/brigadeiro.webp)
 
-A very traditional Brazilian dessert that is present in every Brazilian birthday party! Delicious and super easy to make.
+A very traditional Brazilian dessert that is present in every Brazilian birthday party! Delicious and super easy to
+make.
 
 ## Ingredients
 
@@ -25,4 +26,5 @@ A very traditional Brazilian dessert that is present in every Brazilian birthday
 
 ## Closing remarks
 
-Depending on how much brigadeiro you want to make, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it!
+Depending on how much brigadeiro you want to make, you'll have to add more or less of each ingredient, so be creative!
+Be careful with the chocolate powder, you definitely do not want to add too much of it!

content/broiled-trevally.md

@@ -9,6 +9,7 @@ Well, it's actually a *giant* trevally, and if you have seen one, that fish look
 So here's a recipe to make it look---and taste!---more appealing.
 
 ## Ingredients
+
 - giant trevally
 - eggplants
 - squash (or zucchini)
@@ -24,6 +25,7 @@ So here's a recipe to make it look---and taste!---more appealing.
 - butter
 
 ## Directions
+
 1. Dice carrots, eggplant, squash, tomatoes and onions. Place these on a pan.
 2. Put basil, thyme, bay leaf, salt, and pepper on each of the fish's side. Place the fish above the veggies.
 3. Crush garlic and ginger (with mortar and pestle, of course) and place this in and around the fish.

content/butter-based-biscuit.md

@@ -5,7 +5,8 @@ date: 2022-06-29
 tags: ['snack', 'side', 'dough']
 ---
 
-This recipe is some basic recommandations for making butter based biscuits (aka shortbread, sablés, cookies ...). The complexity comes from the presence of butter mostly.
+This recipe is some basic recommendations for making butter based biscuits (aka shortbread, sablés, cookies ...). The
+complexity comes from the presence of butter mostly.
 
 - ⏲️ Prep time: 10 min
 - ⏲️ Wait time: 1h
@@ -16,7 +17,7 @@ This recipe is some basic recommandations for making butter based biscuits (aka
 - Butter
 - Flour
 - White sugar
-- Eggs (optionnal)
+- Eggs (optional)
 
 ## Directions
 
@@ -28,14 +29,14 @@ This recipe is some basic recommandations for making butter based biscuits (aka
 
 ### Let it sit
 
-6. The dough should not be sticky and made into a ball wrapped in cellophane/film
-7. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
+4. The dough should not be sticky and made into a ball wrapped in cellophane/film
+5. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
 
 ### Cooking the dough
 
-8. Heat your oven to 200 °C with the cooking tray
-9. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to cook and the more chances the butter flows out.
-10. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
-11. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized and it is crunchy
-12. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of cooling before being solid enough to handle
-13. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the texture of the shortbread** otherwise moisture will remain inside and will be less crunchy
+6. Heat your oven to 200 °C with the cooking tray
+7. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to cook and the more chances the butter flows out.
+8. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
+9. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized, and it is crunchy
+10. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of cooling before being solid enough to handle
+11. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the texture of the shortbread** otherwise moisture will remain inside and will be less crunchy

content/butter-chicken-masala.md

@@ -7,7 +7,8 @@ author: nihar-samantaray
 
 ![Butter Chicken Masala](/pix/butter-chicken-masala.webp)
 
-Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
+Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and
+boneless chicken pieces cooked in it to perfection.
 
 - ⏲️ Prep time: 30 min
 - 🍳 Cook time: 30 min
@@ -18,7 +19,7 @@ Butter chicken Masala is one of India's most popular chicken recipes, a mild cur
 - Boneless Chicken 1/2lb, cubed
 - Butter Melted 2 tbsp
 - Onions 2 medium-sized, minced
-- Tomato 2 medium-sized, pureed
+- Tomato 2 medium-sized, puréed
 - Oil 2 tbsp
 - Lemon juice 1 tbsp
 - Garlic cloves 3, minced/crushed
@@ -32,10 +33,15 @@ Butter chicken Masala is one of India's most popular chicken recipes, a mild cur
 
 ## Directions
 
-1. In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
-2. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
+1. In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and
+   lemon juice for the chicken marinade; let marinate for an hour.
+2. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths
+   done.
 3. Heat butter in a pan. Fry the onions until it turns translucent.
-4. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
-5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
-6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
+4. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the
+   paste.
+5. Add tomato purée, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens
+   and becomes a deep brown-red color.
+6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an
+   additional 5 to 10 min until the chicken is cooked.
 7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.

content/cacio-e-pepe.md

@@ -7,22 +7,25 @@ author: siedes
 
 ![pepe](/pix/cacio-e-pepe.webp)
 
-Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
+Cacio e Pepe (meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and
+similarly minded people who don't want to wash too many dishes and don't like complicated recipes with too many extra
+ingredients.
 
 ## Ingredients
 
 - Spaghetti
 - Grated Pecorino Romano
-- Peppercorns (you can also use pepper but it will change the flavour)
+- Peppercorns (you can also use pepper, but it will change the flavour)
 
 ## Directions
 
 1. Cook your chosen amount of spaghetti 3-4 minutes under the time on the package
    according to the directions on the package or however you usually do it. See [Pasta](/pasta).
-2. Meanwhile place the peppercorns on a cutting board and mash them with a pestle.
+2. Meanwhile, place the peppercorns on a cutting board and mash them with a pestle.
 3. Place half of the peppercorns in a pan and toast them at medium heat.
 4. Drain the pasta, place it in the pan and save the boiling water for later use.
 5. Add the pasta with the pepper with 2 spoons of the water previously saved.
-6. Prepare the Pecorino by putting half of it a bowl with a spoon of the pasta water you saved; continue mixing the cheese with the water until a cream is formed.
+6. Prepare the Pecorino by putting half of it a bowl with a spoon of the pasta water you saved; continue mixing the
+   cheese with the water until a cream is formed.
 7. When the pasta is almost cooked, add the cream and mix (you can add more water if the pasta is too dry).
 8. Serve on a plate with the Pecorino left before on top.

content/caesar-salad.md

@@ -18,8 +18,9 @@ Caesar Salad is an easy and delicious meal for lunch or dinner.
 
 ## Directions
 
-1. Prepare a whole head of Romaine Lettuce by chopping off the root and rising thoroughly with water.  Dry completely.
-2. Once the lettuce is fully dry, put in a mixing bowl with lettuce and the Caesar Salad dressing.  Toss to cover each leaf completely.
+1. Prepare a whole head of Romaine Lettuce by chopping off the root and rising thoroughly with water. Dry completely.
+2. Once the lettuce is fully dry, put in a mixing bowl with lettuce and the Caesar Salad dressing. Toss to cover each
+   leaf completely.
 3. Add croutons.
 4. Grate Parmesan over salad.
 5. Eat with hands.

content/carbonade.md

@@ -6,7 +6,7 @@ author: "1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy"
 ---
 
 This one is a delicious slow cooked beef stewed in beer.
-The smoked bacon is not in the traditional recipe but it's good. Don't add it if you want the real deal.
+The smoked bacon is not in the traditional recipe, but it's good. Don't add it if you want the real deal.
 
 - 🍳 Cook time: 4-8 hours
 - 🍽️ Servings: 4
@@ -31,12 +31,14 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
 
 1. Cut meat into big chunks
 2. Dice onions
-3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using olive oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
+3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using olive oil. Don't overcrowd
+   the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
 4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
 5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
 6. Pour the rest of the beer into the pot.
 7. Toast the slices of gingerbread with a bit of mustard, put in the pot.
 8. Add thyme, bay leaves, cloves, juniper berries
 9. Add salt.
-10. Let it simmer for 4 to 8 hours. Check on it regularly and add water if you feel like the sauce is too thick and you need to cook it longer.
+10. Let it simmer for 4 to 8 hours. Check on it regularly and add water if you feel like the sauce is too thick and you
+    need to cook it longer.
 11. Serve with a nice mashed potato.

content/carbonara.md

@@ -9,7 +9,8 @@ author: "Peter Piontek, Ladislao Blanchi"
 
 Carbonara is a simple dish. The quality of your ingredients makes or breaks it.
 I recommend using the best ingredients you can source.
-Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
+Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from
+the butcher, and organic eggs.
 
 This recipe assumes medium eggs.
 
@@ -26,9 +27,16 @@ This recipe assumes medium eggs.
 
 ## Directions
 
-1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
-2. Fill a pot with water and salt it less than typical [pasta](/pasta) water. When it boils, cook the pasta one minute less than advised.
-3. Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
-4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
-5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
-6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.
+1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or
+   Parmigiano) around 35g (you can optionally add a dash of black pepper).
+2. Fill a pot with water and salt it less than typical [pasta](/pasta) water. When it boils, cook the pasta one minute
+   less than advised.
+3. Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan
+   add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
+4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid.
+   Remember to watch the time.
+5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the
+   timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a
+   minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan
+   as you want. Keep moving and stirring.
+6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voilà.

content/ceviche.md

@@ -21,19 +21,20 @@ tomatoes, cilantro, other citrus juices, and anything else you feel might taste
 
 ## Directions
 
-1.  Slice your onion as thinly as you can then let them all sit in a
-    bowl of cold water for a while. Soaking your onion slices like this
-    will make it so that their flavor is not as strong so that it won't
-    overpower everything.
-2.  While your onion is soaking cut your chosen seafood into cubes.
-    Ceviche can be made with any type of seafood but fish with white
-    meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with salt
-    and pepper and place in a bowl.
-3.  Squeeze the juice of several limes onto your seafood, remember when
-    shopping for limes the softer ones will have the most juice. You
-    want to get good coverage over all your meat but it is important to
-    remember that there is such a thing as too much lime.
-4.  Add the onion slices then cover and let sit in the fridge. You can
-    get away with eating it after only an hour but ceviche gets better
-    as it ages so it may be best to have more patience and let it sit
-    overnight.
+1. Slice your onion as thinly as you can then let them all sit in a
+   bowl of cold water for a while. Soaking your onion slices like this
+   will make it so that their flavor is not as strong so that it won't
+   overpower everything.
+2. While your onion is soaking cut your chosen seafood into cubes.
+   Ceviche can be made with any type of seafood but fish with white
+   meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with
+   salt
+   and pepper and place in a bowl.
+3. Squeeze the juice of several limes onto your seafood, remember when
+   shopping for limes the softer ones will have the most juice. You
+   want to get good coverage over all your meat, but it is important to
+   remember that there is such a thing as too much lime.
+4. Add the onion slices then cover and let sit in the fridge. You can
+   get away with eating it after only an hour but ceviche gets better
+   as it ages, so it may be best to have more patience and let it sit
+   overnight.

content/challah-bread.md

@@ -34,7 +34,8 @@ NOTE: Prep time does not account for the 3-4 hours the dough must be left to ris
 6. Sprinkle flour onto a chopping board, place the dough onto it and divide in half.
 7. Knead each half, adding flour as needed to keep the dough non-sticky.
 8. Divide each half into thirds and roll into a long snake about 4cm (1.5in) in girth.
-9. Pinch the ends of the each three snakes together firmly and plait them together, making two items of braided dough.
-10. Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C / Gas mark 5.
+9. Pinch the ends of the three snakes together firmly and plait them together, making two items of braided dough.
+10. Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C /
+    Gas mark 5.
 11. Whisk an egg and brush onto each plait, sprinkle with seeds.
 12. Bake until bread has a hollow sound when tapped, cool on a rack for an hour before slicing.

content/cheddar-crusted-chicken.md

@@ -22,6 +22,10 @@ Suggested sides: Roasted green beans as well as sweet potatoes mashed with sour
 ## Directions
 
 1. Combine panko, cheese, and smoked paprika-garlic blend in a shallow dish. Preheat oven to 425F.
-2. Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast lengthwise and parallel to the cutting board - leaving 1/2 inch intact on the other end. Open up chicken like a book, and season both sides with salt and pepper.
-3. Coat one side of each chicken breast with mayo. Firmly press mayo-coated side into panko mixture to adhere, one at a time.
-4. Transfer chicken to a parchment-lined baking sheet, coated-side up. Bake chicken on the middle oven rack until cooked through (18-20 mins).
+2. Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast lengthwise and parallel to
+   the cutting board - leaving 1/2 inch intact on the other end. Open up chicken like a book, and season both sides with
+   salt and pepper.
+3. Coat one side of each chicken breast with mayo. Firmly press mayo-coated side into panko mixture to adhere, one at a
+   time.
+4. Transfer chicken to a parchment-lined baking sheet, coated-side up. Bake chicken on the middle oven rack until cooked
+   through (18-20 mins).

content/cheese.md

@@ -1,18 +1,20 @@
 ---
-title: "Cheese" 
+title: "Cheese"
 date: 2022-04-16
 tags: ['basic', 'cheesefare']
-author: "SuperDuperDeou" 
+author: "SuperDuperDeou"
 ---
 
-The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular UHT milk won't work, because the necessary bacteria have been killed.
+The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular
+UHT milk won't work, because the necessary bacteria have been killed.
 
-You do not necessary need cow milk, basically every animal milk will work, but the cheese will have vastly different (not necessarily worse) characteristics.
+You do not necessary need cow milk, basically every animal milk will work, but the cheese will have vastly different (
+not necessarily worse) characteristics.
 
 ## Ingredients
 
 - thermometer
-- 1 cheesecloth 
+- 1 cheesecloth
 - 1 cheese recipient
 - 2l of milk
 - 25g of table salt (optional with aging)
@@ -33,16 +35,18 @@ Place the cheese into the recipient.
 Cover both sides of the cheese with coarse salt, repeat this operation twice, waiting 1 hour between two saltings.
 Store in the fridge.
 
-
 ### Aging (optional)
 
 Store the cheese in a chill place (around 12°C).
 Every day of aging, flip the cheese upside-down.
 For the first two weeks, also cover it with oil and vinegar every day.
 
-
 ## Extra: Uses for the whey
 
-You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some way instead of throwing it away. 
+You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some
+way instead of throwing it away.
 
-If they like acids, you can feed it to your plants: it's pretty much giving them water and fertilizer in one go, you can feed it to your animals, since it's a great source of proteins, it's the prime ingredient of another cheese called "Ricotta", it can be used instead of water in sever recipes, and many other: you can even drink it. People have engineered ways to use the whey since the dawn of cheese.
+If they like acids, you can feed it to your plants: it's pretty much giving them water and fertilizer in one go, you can
+feed it to your animals, since it's a great source of proteins, it's the prime ingredient of another cheese called "
+Ricotta", it can be used instead of water in sever recipes, and many other: you can even drink it. People have
+engineered ways to use the whey since the dawn of cheese.

content/cheesy-meatballs.md

@@ -7,7 +7,7 @@ author: yaroslav-smirnov
 
 ![Cheesy Meatballs with Tomato Sauce](/pix/cheesy-meatballs.webp)
 
-Nothing beats meat, cheese and tomato combined together to create the best
+Nothing beats meat, cheese and tomato combined to create the best
 combination of flavors that man has created.
 
 ## Ingredients
@@ -56,4 +56,5 @@ For the sauce:
     that they get completely bathed in tomato sauce.
 12. Serve with some side dish and enjoy!
 
-Originally published at [https://www.yaroslavps.com/food/cheesy-meatballs/](https://www.yaroslavps.com/food/cheesy-meatballs/)
+Originally published
+at [https://www.yaroslavps.com/food/cheesy-meatballs/](https://www.yaroslavps.com/food/cheesy-meatballs/)

content/cheesy-pasta-bake.md

@@ -24,12 +24,15 @@ author: techiedamien
 2. Chop up the bacon into roughly 2cm x 2cm squares.
 3. Start [cooking the pasta](/pasta).
 4. Start melting the butter in another saucepan.
-5. Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of flour required may vary.
+5. Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of
+   flour required may vary.
 6. Now start adding the milk slowly, while mixing, as to avoid lumps.
-7. Heat on low heat while stirring until the sauce becomes thick. If unsure, taste the sauce, and if you cannot taste the flour, it is ready for the next step.
+7. Heat on low heat while stirring until the sauce becomes thick. If unsure, taste the sauce, and if you cannot taste
+   the flour, it is ready for the next step.
 8. Add 80% of the cheese and stir until melted in.
 9. Drain the pasta and add to baking dish.
 10. Add the sauce and mix in.
-11. If using bacon, fry it up and mix into the dish, making sure to include any fat that comes out of the bacon for extra flavour.
+11. If using bacon, fry it up and mix into the dish, making sure to include any fat that comes out of the bacon for
+    extra flavour.
 12. Use the rest of the cheese to cover the top.
 13. Bake at gas mark 6 for about 30 minutes.

content/chicharrones.md

@@ -5,6 +5,7 @@ tags: ['mexican', 'pork']
 ---
 
 ## Ingredients
+
 - Pork Butt with fat
 - Adobo Goya all purpose
 - Cumin
@@ -20,9 +21,12 @@ tags: ['mexican', 'pork']
 5. Add Salt 5 ml
 6. Add Goya Naranja 15 ml
 7. Rub all of it to spread the spices along the meat
-8. Have a colander to put the Chicharonnes in after having fried it and have another pot on the bottom that has some paper inside for oil
-9. Put it in deep dish skillet around Medium (3-4) heat cover with lid for around 30-35 mins till you see it's cooked, turning to make sure everything is cooking evenly
+8. Have a colander to put the Chicharonnes in after having fried it and have another pot on the bottom that has some
+   paper inside for oil
+9. Put it in deep dish skillet around Medium (3-4) heat cover with lid for around 30-35 mins till you see it's cooked,
+   turning to make sure everything is cooking evenly
 10. After it dries up at around 30-35 mins put the temperature to High (6-7) without the lid
 11. Put some oil to make sure it doesn't stick too much
 12. Use spoon to spin/stir and fry until a golden brown
-13. Take out the Chicharonnes and put into the colander. You may keep some of the fried bits that come off to eat as well.
+13. Take out the Chicharonnes and put into the colander. You may keep some of the fried bits that come off to eat as
+    well.

content/chicken-biscuit-potpie.md

@@ -17,5 +17,6 @@ author: front3ndninja
 
 ## Directions
 
-1. Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
+1. Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an
+   ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
 2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

content/chicken-in-red-wine-vinegar-sauce.md

@@ -21,7 +21,11 @@ tags: ['chicken', 'french', 'wine']
 ## Directions
 
 1. Rub each piece of chicken in salt and pepper mixture.
-2. Heat oil and melt butter in deep-sided, 12-inch (~30 centimeter) sauté pan on medium-high heat. When the oil is hot, but not smoking, use tongs to add chicken skin side down.
-3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
-4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
+2. Heat oil and melt butter in deep-sided, 12-inch (~30 centimeter) sauté pan on medium-high heat. When the oil is hot,
+   but not smoking, use tongs to add chicken skin side down.
+3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter
+   and cover loosely with aluminum foil to keep warm.
+4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and
+   boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes.
+   Return chicken to pan to coat and heat.
 5. Return chicken to platter. Add garnish if available, and serve.

content/chicken-paprikash.md

@@ -5,7 +5,8 @@ date: 2022-06-18
 author: hcm444
 ---
 
-Chicken Paprikash is a delicious meal from Hungary, and I hope you are also Hungary! I make it all the time when I have guests.
+Chicken Paprikash is a delicious meal from Hungary, and I hope you are also Hungary! I make it all the time when I have
+guests.
 
 - ⏲️ Prep time: 10 min
 - 🍳 Cook time: 1 hr 25 min
@@ -18,7 +19,7 @@ Chicken Paprikash is a delicious meal from Hungary, and I hope you are also Hung
 - pepper to taste
 - 2 cups chicken or beef broth
 - 2 tablespoons olive oil
-- 2 medium sized onions
+- 2 medium-sized onions
 - 1 tablespoon powdered garlic
 - 3 tablespoons tomato paste
 - 1/4 cup Hungarian paprika or regular paprika
@@ -29,12 +30,17 @@ Chicken Paprikash is a delicious meal from Hungary, and I hope you are also Hung
 
 1. Pat raw chicken thighs with paper towels for crispier skin. Season with salt and pepper.
 2. Heat up a heavy, deep-sided pan on high heat with a little olive oil.
-3. Add the chicken thighs skin-side down. Brown the thighs for five minutes on each side then remove each thigh and place them aside once browned.
+3. Add the chicken thighs skin-side down. Brown the thighs for five minutes on each side then remove each thigh and
+   place them aside once browned.
 4. Add chopped onions to the pan with the chicken fat and sauce until the onions are golden.
 5. Add powdered garlic and tomato paste. Stir this another 5 minutes to create a tomato-roux.
 6. Add Hungarian paprika and stir another minute.
 7. Add chicken or beef broth and bring it to a medium temperature.
-8. Reduce the heat to medium low and transfer the chicken thighs from the plate back into the pan. Be sure not to waste any chicken fat.
+8. Reduce the heat to medium low and transfer the chicken thighs from the plate back into the pan. Be sure not to waste
+   any chicken fat.
 9. Cover the pan with a lid and simmer the dish for 45 to 60 minutes.
 10. With a fork, test to see that the chicken is tender. Add salt and pepper to taste afterwards.
-11. Plate the chicken with an optional dusting of cayenne pepper and serve it with some nice hearty bread. This dish has sour cream added to it traditionally, however if dairy is not your thing it’s delicious without it also. So for this last step you can add some sour cream to the sauce and stir it or add the sour cream at the end when you plate the chicken. Then garnish with herbs and enjoy!
+11. Plate the chicken with an optional dusting of cayenne pepper and serve it with some nice hearty bread. This dish has
+    sour cream added to it traditionally, however if dairy is not your thing it’s delicious without it also. So for this
+    last step you can add some sour cream to the sauce and stir it or add the sour cream at the end when you plate the
+    chicken. Then garnish with herbs and enjoy!

content/chicken-parmesan.md

@@ -24,11 +24,12 @@ The recipe that started this very site.
 2. Pound breasts as flat as possible.
 3. Add flour to a bowl or basin large enough to fit a breast, add pepper.
 4. Crack eggs into another large bowl or basin and whisk them.
-5. Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated parmesan.
+5. Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated Parmesan.
 6. One by one, take each breast and dip and cover it in the flour, then the egg, then the bread crumbs.
 7. Cover a pan with olive oil and heat it just under when it begins to smoke.
-8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate.
-9. Move fried breasts to an oiled or buttered pan, add mozzarella and parmesan on them.
+8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does
+   not evaporate.
+9. Move fried breasts to an oiled or buttered pan, add mozzarella and Parmesan on them.
 10. Broil/cook the breasts only long enough for the cheese to melt.
 11. Serve the breasts with [pasta sauce](/pasta-sauce) either above or below. This is often served with [pasta](/pasta).
 

content/chicken-pasta-casserole.md

@@ -29,5 +29,6 @@ Easy to throw together and transport for the working fellow. High in protein!
 1. Preheat oven to 400F/200C.
 2. Dice chicken and pan cook with oil until fully cooked.
 3. [Cook the pasta](/pasta) for a few minutes less than usual (about 7-8 minutes).
-4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
+4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep
+   mixing. Top with Parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
 5. Cook in the oven for 22-25 minutes, until the top looks golden.

content/chicken-satay.md

@@ -1,7 +1,7 @@
 ---
-title: Chicken Satay with Peanut Sauce 
+title: Chicken Satay with Peanut Sauce
 tags: ['chicken', 'thai', 'asian']
-date: 2022-07-10 
+date: 2022-07-10
 author: "Eric Lindberg"
 ---
 
@@ -13,7 +13,7 @@ author: "Eric Lindberg"
 
 - 2 lbs boneless chicken breast or thigh
 - 1.5 tbsp oyster sauce
-- 1 tbsp ground tumeric
+- 1 tbsp ground turmeric
 - 2 tbsp sugar
 - 2 tbsp coconut milk
 - 3 tbsp peanut butter (creamy)
@@ -23,9 +23,11 @@ author: "Eric Lindberg"
 ## Directions
 
 1. Cut the chicken into 1/2 inch thick strips.
-2. Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk.  Allow chicken to marinade for at least an hour.
+2. Mix chicken with oyster sauce, turmeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an
+   hour.
 3. Optionally, you can skewer the meat with wooden skewers.
 4. Grill chicken until cooked through.
-5. Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan.  Add enough water to thin to a thick sauce.
+5. Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick
+   sauce.
 6. Cook for 1-2 min stirring frequently.
 7. Serve chicken with peanut sauce for dipping.

content/chicken-soup.md

@@ -23,7 +23,7 @@ Hearty soup that is adaptable to customizing to your desired vegetables or other
 ## Directions
 
 1. Cook [chicken breasts](/pan-seared-chicken), shred, and set aside in a bowl.
-2. Cut up carrots and celery, place in pot and saute.
+2. Cut up carrots and celery, place in pot and sauté.
 3. Add in chicken and stock or broth and mix together well. Season with salt, pepper, hot sauce, whatever you desire
 4. Allow it to simmer on low heat for 2 hours mixing every so often.
 5. If adding noodles, add in pasta and allow pasta to cook until al dente.

content/chicken-stock-bone-broth.md

@@ -5,8 +5,10 @@ tags: ['chicken', 'stock', 'basic']
 author: luke-smith
 ---
 
-Chicken stock, or "bone broth" is not a final dish in itself, but is used in many soups and other dishes to add great taste to something otherwise very simple.
-While it is easy to make, it sells for very expensive in the store, so it's a good thing to know to make by yourself since it can be done very cheaply.
+Chicken stock, or "bone broth" is not a final dish in itself, but is used in many soups and other dishes to add great
+taste to something otherwise very simple.
+While it is easy to make, it sells for very expensive in the store, so it's a good thing to know to make by yourself
+since it can be done very cheaply.
 
 ## Ingredients
 
@@ -15,20 +17,24 @@ While it is easy to make, it sells for very expensive in the store, so it's a go
 - celery
 - carrots
 - optional aromatic ingredients
-	- a bay leaf
-	- thyme
-	- rosemary
-	- crushed peppercorns
+    - a bay leaf
+    - thyme
+    - rosemary
+    - crushed peppercorns
 
 ## Directions
 
-1. Cut onions, celery and carrots into large chunks (you don't even need to remove the onion peels), add to a large empty pot (stock pot).
-2. Add the chicken to the pot as well. It is fine to butcher the chicken to reduce its size, but include all bones and tendons as well.
+1. Cut onions, celery and carrots into large chunks (you don't even need to remove the onion peels), add to a large
+   empty pot (stock pot).
+2. Add the chicken to the pot as well. It is fine to butcher the chicken to reduce its size, but include all bones and
+   tendons as well.
 3. Add any aromatic seasonings.
 4. Fill the pot with water up slightly past all the ingredients.
 5. Bring contents to a boil, then reduce heat and let simmer for at least 45 minutes.
-6. You may want to remove with a spoon or other instrument the bubbles that form on the top. This will give you a clearer stock, but it is not necessary.
+6. You may want to remove with a spoon or other instrument the bubbles that form on the top. This will give you a
+   clearer stock, but it is not necessary.
 7. Strain the liquid, now stock, into another container for storage or use.
 
-You may also eat the remaining chicken, possibly for lunchmeat, but since it has imparted its flavor to the stock, it will be slightly more bland so some seasoning might be advised.
+You may also eat the remaining chicken, possibly for lunchmeat, but since it has imparted its flavor to the stock, it
+will be slightly more bland so some seasoning might be advised.
 You may eat or compost the remaining vegetables.

content/chicken-tacos.md

@@ -10,8 +10,8 @@ author: luke-smith
 - chicken breasts
 - two or three onions (preferably red)
 - seasoning:
-	- adobo seasoning
-	- paprika
+    - adobo seasoning
+    - paprika
 - cheese (either shredded Mexican blend or crumbling cheese)
 - small tortillas
 - lime
@@ -21,9 +21,10 @@ author: luke-smith
 
 1. Quarter two onions and spread on the bottom of a slow-cooker.
 2. Place chicken breasts on top of onions.
-3. Season slow-cooker contents liberally with adobo seasoning, paprika and any other desired seasonings, squeeze half of a lime too if desired.
+3. Season slow-cooker contents liberally with adobo seasoning, paprika and any other desired seasonings, squeeze half of
+   a lime too if desired.
 4. Let cook on low for 8 hours. Cooking on high for less time is possible as well, but a slower cook is preferable.
-7. Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
-9. Shred chicken with forks once cooked. Optionally add a dash more seasoning for taste or appearance.
-10. Add chicken, cheese and all the diced ingredients to tortillas.
-11. Squeeze remainder of lime over finished product.
+5. Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
+6. Shred chicken with forks once cooked. Optionally add a dash more seasoning for taste or appearance.
+7. Add chicken, cheese and all the diced ingredients to tortillas.
+8. Squeeze remainder of lime over finished product.

content/chicken-tenders-airfried.md

@@ -19,12 +19,12 @@ author: mental-outlaw
 
 ## Directions
 
-1. In a plate, mix a little over a table spoon of spices into your flour.
+1. In a plate, mix a little over a tablespoon of spices into your flour.
 2. Dip the chicken into the flour one strip at a time coating the entire surface.
-3. Dip the floured chicken into the eggwash.
+3. Dip the floured chicken into the egg-wash.
 4. Press the chicken into the breadcrumbs trying to pick up as much as possible.
 5. Repeat until all strips have been floured egged and breaded.
 6. Coat both sides of the tenders with a light amount of olive oil.
-7. Place the tenders into your airfryer, do not layer them on top of each other.
-8. Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
+7. Place the tenders into your air fryer, do not layer them on top of each other.
+8. Set your air fryer to chicken mode and cook for 20 minutes at 360 degrees Fahrenheit.
 9. Serve with honey mustard for maximum effect.

content/chicken-tikka-masala.md

@@ -10,7 +10,7 @@ date: 2022-04-16
 
 ## Ingredients
 
-- 1 can (29 ounces) tomato puree
+- 1 can (29 ounces) tomato purée
 - 1-1/2 cups plain yogurt
 - 1/2 large onion, finely chopped
 - 2 tablespoons olive oil
@@ -33,5 +33,7 @@ date: 2022-04-16
 
 ## Directions
 
-1. In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
-2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
+1. In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken,
+   jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeño and bay leaf.
+2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20
+   minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

content/chicken-tomato-spinach-curry.md

@@ -5,15 +5,16 @@ tags: ['curry', 'chicken']
 author: luke-goule
 ---
 
-This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything else one may want in a curry (i.e. ginger, lemongrass).
+This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything
+else one may want in a curry (i.e. ginger, lemongrass).
 Note: You may also need a blender / food processor.
 
 ## Ingredients
 
 - 500g or 1lb of chicken breast
 - Virgin olive oil (1/2 cup or ~100ml)
-- Fresh tomatoes of any variety (10 - 15 medium sized)
-- Two medium sized onions
+- Fresh tomatoes of any variety (10 - 15 medium-sized)
+- Two medium-sized onions
 - 250g or 1/2lbs of *fresh* spinach
 - Curry powder of your favourite variety
 - Red chilies (or red chilli paste)
@@ -22,8 +23,13 @@ Note: You may also need a blender / food processor.
 ## Directions
 
 1. Dice your onions, begin to fry in the pot at a medium-low temperature.
-2. While the onions are cooking, dice the chicken into medium sized (1x1x1 inch pieces ideally) and fry along with the onions. Flip the chicken pieces regularly to prevent them from burning or overcooking.
-3. Add your desired amount of curry powder to the frying chicken. Too much may be too salty or overwhelming so be sure to not overdo it.
-4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can skin the tomatoes and add them to the curry anyway.
-5. Add all of your wanted spinach, and don't be shy about doing so. At first it may seem like you are adding too much but it quickly shrivels up in the curry and you'll need to add more.
+2. While the onions are cooking, dice the chicken into medium-sized (1x1x1 inch pieces ideally) and fry along with the
+   onions. Flip the chicken pieces regularly to prevent them from burning or overcooking.
+3. Add your desired amount of curry powder to the frying chicken. Too much may be too salty or overwhelming so be sure
+   to not overdo it.
+4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all
+   into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can
+   skin the tomatoes and add them to the curry anyway.
+5. Add all of your wanted spinach, and don't be shy about doing so. At first, it may seem like you are adding too much,
+   but it quickly shrivels up in the curry, and you'll need to add more.
 6. Make sure the chicken is cooked all the way through and serve.

content/chili-con-carne.md

@@ -22,14 +22,17 @@ author: aaron-taylor
 - Cilantro
 - Sugar
 - seasoning
-	- cumin
-	- paprika
-	- chili flakes
+    - cumin
+    - paprika
+    - chili flakes
 
 ## Directions
 
-1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
-2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano.
+1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the
+   meat. Salt it to expel more water. Once water is gone, the sound will change, and it will start to fry. Let it get a
+   dark brown. Remove beef and set aside.
+2. Dice onions, red peppers, and chili peppers into small pieces (dice). Saute until translucent. Add finely chopped
+   garlic, chili flakes, paprika, cumin, and oregano.
 3. Add tomato paste to vegetables and let brown.
 4. Add meat to the vegetables.
 5. Add whole peeled tomatoes and some water (or stock).

content/chimichanga.md

@@ -24,12 +24,14 @@ Essentially, just a fried burrito. Use whatever your favorite filling is.
 
 ## Directions
 
-1. Dice peppers, tomatoes, and onions and saute
+1. Dice peppers, tomatoes, and onions and sauté
 2. Add in meat. Season and cook until browned or fully cooked through
-3. Warm your tortilla and  place small layer of yogurt, cheese, and filling on the bottom half of the tortilla
+3. Warm your tortilla and place small layer of yogurt, cheese, and filling on the bottom half of the tortilla
 4. Wrap by folding bottom over filling, folding sides in, and then rolling.
 5. Fry using your preferred method (info on a couple of methods below)
 
 ## Frying
-* My preferred method to frying is air frying, place into air fryer and set for about 10 minutes. Just as crunchy with practically no grease from oil
+
+* My preferred method to frying is air frying, place into air fryer and set for about 10 minutes. Just as crunchy with
+  practically no grease from oil
 * For oil frying, I've found using just a film of oil and flipping on to the sides works well with more time.

content/chipolata-in-balsamic-vinegar.md

@@ -27,7 +27,8 @@ Easy to prepare Italian dish with lots of flavour great for a relaxing evening d
 2. Put the chipolata sausages in an oven dish
 3. Cut 4 red onions into quarters spread them out in the oven dish.
 4. Mince 2 of the garlic cloves and add them to the oven dish.
-5. Add the 2 remaining garlic cloves to the oven dish, This can be done with the skin to create a garlic spread for the bread.
+5. Add the 2 remaining garlic cloves to the oven dish, This can be done with the skin to create a garlic spread for the
+   bread.
 6. Add 3 tablespoons of oil to the oven dish and toss to cover everything in oil
 7. Put the dish in the oven for 30 minutes. Toss everything around at 15 minutes to ensure even baking.
 8. Cut half of the cherry tomatos in half keep the other half intact.

content/chocolate-chip-cookies.md

@@ -30,6 +30,7 @@ author: mfed3
 2. Mix the flour, baking soda, and salt in a bowl
 3. Using a mixer or whisk, beat the butter, sugar, eggs, vanilla and milk in a separate bowl for a few mins
 4. Combine and stir in the dry ingredients, then the chocolate chips
-5. Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)
+5. Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them
+   out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)
 6. Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown
 7. Cool for a few minutes then put them on a cooling rack

content/classic-bechamel-sauce.md

@@ -21,10 +21,14 @@ Classic French sauce, base for a lot of dishes
 
 ## Directions
 
-1. Put your butter in your pot and let is slowly melt on medium to low heat.
+1. Put your butter in your pot and let us slowly melt on medium to low heat.
 2. Once the butter is fully melted add the flour and stir it in to make a roux.
-3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty.
-4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring.
-5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
-6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
-7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.
+3. Keep stirring your roux on medium low heat until it gets lightly golden brown and starts smelling a bit nutty.
+4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in
+   your pan and new milk you add easily combines. Never stop stirring.
+5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux
+   that are hard to get out.
+6. Lower your heat to low and keep stirring don't forget to get in the corners of the pot because your sauce will burn
+   easily.
+7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A
+   pinch of nutmeg, preferably freshly grated, will also go a long way.

content/coconut-flour-bread.md

@@ -7,7 +7,8 @@ author: "luis-fernando-maschietto-junior"
 ![keto-coconut-bread](/pix/coconutbread-lufemas.webp)
 
 I created this recipe looking for a bread alternative not using any grains, processed sugar and processed oils.
-It is sitting between bread and cake feel and my wife loved it. I used pasture-raised eggs to my recipe, just because it is more nutritious. But regular eggs should be fine.
+It is sitting between bread and cake feel and my wife loved it. I used pasture-raised eggs to my recipe, just because it
+is more nutritious. But regular eggs should be fine.
 
 - ⏲️ Prep time: 10 min
 - 🍳 Cook time: 45 min
@@ -30,4 +31,5 @@ It is sitting between bread and cake feel and my wife loved it. I used pasture-r
 4. Pre-heat your oven to 350°F (175°C).
 5. Pour the dough evenly into a Bread/Loaf form (coated with butter or parchment paper) and cook for 35 to 45 min.
 6. After cooking, remove it from the oven and let it sits while it cools down.
-7. Some variations can be done, like using butter instead of coconut oil or adding pumpkin pure to the mix and having a cake-like texture.
+7. Some variations can be done, like using butter instead of coconut oil or adding pumpkin pure to the mix and having a
+   cake-like texture.

content/colcannon-bake.md

@@ -24,8 +24,13 @@ author: joel-maxuel
 
 ## Directions
 
-1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 Tbsp of the butter, the sour cream, egg, and milk.
+1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low,
+   cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the
+   potatoes with salt, and mash with 6 Tbsp of the butter, the sour cream, egg, and milk.
 2. Preheat oven to 350F. Grease a 2-quart casserole dish.
-3. Heat the remaining butter in a skillet over medium heat. Stir in the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent (10 mins).
-4. Crush the bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole dish.
-5. Bake in the preheated oven for 40 minutes, top with cheddar cheese, and return to oven until the cheese melts (10 mins).
+3. Heat the remaining butter in a skillet over medium heat. Stir in the cabbage, leeks, and onion until the cabbage is
+   tender and the onion is translucent (10 mins).
+4. Crush the bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture
+   into the potato mixture until thoroughly mixed, and spoon into the prepared casserole dish.
+5. Bake in the preheated oven for 40 minutes, top with cheddar cheese, and return to oven until the cheese melts (10
+   mins).

content/coleslaw.md

@@ -5,7 +5,8 @@ tags: ['side', 'cabbage', 'southern', 'salad']
 author: declan-cash
 ---
 
-This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
+This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This
+recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
 
 - ⏲️ Prep time: 25 min
 - 🥶 Fridge time: 1 hr

content/collard-greens-with-smoked-duck-and-parnips.md

@@ -5,7 +5,9 @@ tags: ['vegetables', 'side', 'duck']
 author: "Jayson"
 ---
 
-This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
+This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we
+eat it an entrée. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so
+it's better to season to taste after cooking. Serve with good quality, crusty bread.
 
 - ⏲️ Prep time: 20 min
 - 🍳 Cook time: 20 min
@@ -25,5 +27,8 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
 
 ## Directions
 
-1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
-2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.
+1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter
+   to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion.
+   Let cook for 5 minutes and then add the parsnip and sweat.
+2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to
+   the pot and cover. Cook until the greens are wilted and tender to the bite.

content/cooked-chickpeas.md

@@ -5,7 +5,7 @@ tags: ['basic', 'beans', 'fasting']
 author: carl-zimmerman
 ---
 
-Easy recipe for cooked chickpeas. Can be add to salads, rice, or almost anything else.
+Easy recipe for cooked chickpeas. Can be added to salads, rice, or almost anything else.
 
 - ⏲️ Prep time: 1 min
 - 🍳 Cook time: 15 min

content/coriander-chicken.md

@@ -30,7 +30,7 @@ Boneless chicken marinated in a gravy of yoghurt and coriander
 ## Directions
 
 1. Cut the boneless chicken into small bite sized pieces.
-2. In a mixer, put 250g coriander leaves, 2/3 green chillies, 250g yoghurt, 20g ginger, 9/10 cloves of garlic, 2 medium sized onions and mix well.
+2. In a mixer, put 250g coriander leaves, 2/3 green chillies, 250g yoghurt, 20g ginger, 9/10 cloves of garlic, 2 medium-   sized onions and mix well.
 3. Add the green chillies according to your taste.
 4. Pour half of the mixture from step 2 into a bowl and mix it thoroughly with the chicken.
 5. Into this chicken mixture add 1 tbsp Garam Masala and salt to taste.

content/corn-salsa.md

@@ -20,4 +20,5 @@ author: joe-powerhouse
 
 ## Directions
 
-1. Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.
+1. Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an
+   hour, even better overnight.

content/country-crisp-cereals.md

@@ -26,7 +26,8 @@ This is a recipe for making Jordan's Country Crisp-like cereals.
 1. Preheat the oven at 120°C.
 2. Prepare the cooking support with for example, a parchment paper on a cooking plate.
 3. Mix the sugar and the water, until the sugar dissolves.
-4. In a large container (like a salad bowl) introduce the Flour, the Oat Flakes, and the Crushed Hazelnuts (and optionally the Vanilla Extract), and mix.
+4. In a large container (like a salad bowl) introduce the Flour, the Oat Flakes, and the Crushed Hazelnuts (and
+   optionally the Vanilla Extract), and mix.
 5. Introduce in the previous mixture, the Sugar Syrup and the Oil, and mix again.
 6. Deposit the paste obtained on the cooking plate without exceeding 2 cm in height.
 7. Bake the mixture in the 120°C oven until it becomes hard (in approximately 2 hours)

content/country-skillet.md

@@ -7,12 +7,11 @@ author: yaroslav-smirnov
 
 ![Country Breakfast Skillet](/pix/country-skillet.webp)
 
-If you are feeling quite hungry after just waking up and want to have a
-breakfast to fill your HP and stamina bars for the day, I've got just the
+If you are feeling quite hungry after just waking up and want to have breakfast to fill your HP and stamina bars for the day, I've got just the
 perfect recipe for you.
 
 To be honest, this is more of a build-your-own dish. What I am providing here, I
-would say, is more of a starting point and you're more than welcome to add (or
+would say, is more of a starting point, and you're more than welcome to add (or
 remove) anything you'd like. I also have to say that this is not exclusively a
 breakfast dish, I've had it for breakfast, for lunch, for supper, for dinner,
 etc. Although, I guess when you're a student just any food at any time of the
@@ -57,10 +56,11 @@ have used, but seldom use.
 9. Cook for a couple of minutes more, until eggs are cooked enough. Don't let
    the eggs dry (unless that's the way you like your eggs ¯\\_(ツ)\_/¯).
 10. For the final touch, chop the parsley (or whatever other spices/herbs you
-   decided to use) and add it on top.
+    decided to use) and add it on top.
 11. Serve hot and add some freshly ground pepper.
 
 \*Personally, I prefer to beat the eggs first in a bowl before adding them to the
 frying pan.
 
-Originally published at [https://www.yaroslavps.com/food/country-breakfast-skillet/](https://www.yaroslavps.com/food/country-breakfast-skillet/)
+Originally published
+at [https://www.yaroslavps.com/food/country-breakfast-skillet/](https://www.yaroslavps.com/food/country-breakfast-skillet/)

content/couscous.md

@@ -6,12 +6,15 @@ author: Sami Ben Romdhane
 ---
 
 
-Credits to creator of recipe, Mike Benayoun , [(original recipe)](https://www.196flavors.com/tunisia-tunisian-couscous/).
+Credits to creator of recipe, Mike
+Benayoun , [(original recipe)](https://www.196flavors.com/tunisia-tunisian-couscous/).
 I decided to post it on here to be more available.
 
 ![couscous](/pix/couscous.webp)
 
-Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish.
+Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and
+Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and
+versatile dish.
 
 - ⏲️ Prep time: 20 min
 - 🍳 Cook time: 1 hr 40 min
@@ -51,6 +54,10 @@ Couscous is a staple in most Maghreb cuisines. It is known as the national dish
 5. Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes.
 6. Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil.
 7. After 45 minutes, add the zucchini, potatoes and chickpeas.
-8. Cook for at least another 30 to 40 minutes over low to medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much.
-9. 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it gets moistened enough.
-10. Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with fried green hot peppers (optional).
+8. Cook for at least another 30 to 40 minutes over low to medium heat. Monitor the cooking of the vegetables. If some
+   vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the
+   same way with all the vegetables to prevent them from cooking too much.
+9. 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix
+   the semolina well after each ladle until it gets moistened enough.
+10. Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with
+    fried green hot peppers (optional).

content/cream-cheese.md

@@ -1,20 +1,20 @@
 ---
-title: "Cream Cheese" 
+title: "Cream Cheese"
 date: 2022-04-16
 tags: ['basic', 'cheesefare']
-author: "SuperDuperDeou" 
+author: "SuperDuperDeou"
 ---
 
 ## Ingredients
 
 - thermometer
-- 1 cheesecloth 
+- 1 cheesecloth
 - 1 cheese recipient
 - 250ml of fresh, non-UHT milk
 - 250ml of yogurt
 - 1lt of fresh cream
 - 5g of table salt
-- 6g of of citric acid (contained in 130ml of lemon juice) 
+- 6g of citric acid (contained in 130ml of lemon juice)
 
 ## Directions
 

content/creamy-mashed-potatoes.md

@@ -34,7 +34,7 @@ mashed potatoes to be.
 
 ## Directions
 
-1. Peel and cut the potatoes into medium sized pieces.
+1. Peel and cut the potatoes into medium-sized pieces.
 2. Put the potatoes in a pot with some water so that it covers the potatoes and
    boil them for about 20-30 minutes, or until the potatoes are soft.
 3. About ten minutes before removing the potatoes from the boiling water, cut
@@ -50,4 +50,5 @@ mashed potatoes to be.
    add the shredded cheese and fried bacon and mix a little.
 9. Serve and top with chopped green onions.
 
-Originally published at [https://www.yaroslavps.com/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/food/creamy-mashed-potatoes/)
+Originally published
+at [https://www.yaroslavps.com/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/food/creamy-mashed-potatoes/)

content/croque-monsieur.md

@@ -14,24 +14,27 @@ author: "SofianeHamlaoui"
 ## Ingredients
 
 - For the bechamel
-  - 50g Butter
-  - 50g Flour
-  - 1 Liter of milk
-  - Salt
-  - Ground Pepper
-  - Nutmeg
+    - 50g Butter
+    - 50g Flour
+    - 1 Liter of milk
+    - Salt
+    - Ground Pepper
+    - Nutmeg
 - For the bites
-  - 12 Slices of bread
-  - 2 Tbsp of Mustard
-  - 12 very thin slices of ham with Italian herbs
-  - 80g grated cheese (Emmental, Comté Gruyère Mimolette
+    - 12 Slices of bread
+    - 2 Tbsp of Mustard
+    - 12 very thin slices of ham with Italian herbs
+    - 80g grated cheese (Emmental, Comté Gruyère Mimolette
 
 ## Directions
 
 1. Prepare the béchamel: melt the butter in a heavy-bottomed saucepan.
 2. As soon as it foams, sprinkle it with flour, salt, pepper, add a pinch of nutmeg, mix.
-3. Then pour in the milk, little by little (especially not all at once), stirring with a whisk each time, until the sauce thickens.
+3. Then pour in the milk, little by little (especially not all at once), stirring with a whisk each time, until the
+   sauce thickens.
 4. Turn on the oven on th. 6/180°, take the baking sheet out of the oven and line it with aluminum foil.
-5. Spread 6 slices of bread in front of you, spread them with a little mustard, add a layer of béchamel, 1 slice of ham folded in 4, grated cheese, a layer of béchamel, put the other 6 slices of bread on the on top, add a thin layer of béchamel and distribute the rest of the grated cheese.
+5. Spread 6 slices of bread in front of you, spread them with a little mustard, add a layer of béchamel, 1 slice of ham
+   folded in 4, grated cheese, a layer of béchamel, put the other 6 slices of bread on the on top, add a thin layer of
+   béchamel and distribute the rest of the grated cheese.
 6. Arrange the croque-monsieur on the baking sheet and put them in the oven for about 10 minutes.
 7. You can place them under the broiler for 3-4 minutes at the end.

content/croutons.md

@@ -7,7 +7,7 @@ author: "gucko"
 
 ![croutons](/pix/croutons.webp)
 
-Croutons are an essential addition to many salads.  They are delicious and easy to make at home.
+Croutons are an essential addition to many salads. They are delicious and easy to make at home.
 
 ## Ingredients
 
@@ -17,7 +17,11 @@ Croutons are an essential addition to many salads.  They are delicious and easy
 
 ## Directions
 
-1. Preheat oven to 350°F (roughly 180°C).  Gently cut slices of white bread into squares with a chef's knife.  One to two slices is usually enough for one person.
-2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread.  Spices can be anything but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of cayenne.
-3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes.  Once the bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
-4. Once fully baked, let rest until cool.  These can be eaten immediately or saved in a sandwich bag for later.
+1. Preheat oven to 350°F (roughly 180°C). Gently cut slices of white bread into squares with a chef's knife. One to two
+   slices is usually enough for one person.
+2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread. Spices can be
+   anything, but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of
+   cayenne.
+3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes. Once the
+   bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
+4. Once fully baked, let rest until cool. These can be eaten immediately or saved in a sandwich bag for later.

content/cuca-italiana.md

@@ -5,7 +5,8 @@ date: 2022-09-08
 author: "bernardo-slongo"
 ---
 
-Sweet bread with a crumbly top. The name derives from German "Streußelkuchen", but while German colonists in Southern Brazil kept it identical to the mainland version, North Italian colonists took it and turned it into a tall loaf. 
+Sweet bread with a crumbly top. The name derives from German "Streußelkuchen", but while German colonists in Southern
+Brazil kept it identical to the mainland version, North Italian colonists took it and turned it into a tall loaf.
 
 - ⏲️ Prep time: 2h 30min
 - 🍳 Cook time: 40 min
@@ -14,6 +15,7 @@ Sweet bread with a crumbly top. The name derives from German "Streußelkuchen",
 ## Ingredients
 
 For the dough:
+
 - 3 cups of all-purpose flour
 - 1 1/2 cups of sugar
 - 3/4 of a cup of warm water
@@ -23,19 +25,23 @@ For the dough:
 - 1 tablespoon of instant dry yeast
 - A pinch of nutmeg
 - 1 teaspoon of vanilla essence (optional).
-- Optional herbs and spices: Fennel seeds, cinammon, cloves. Don't put too many though.
+- Optional herbs and spices: Fennel seeds, cinnamon, cloves. Don't put too many though.
 
 For the "farofa", the crumbly top:
+
 - 1 cup of sugar
 - 1/2 cup of flour
 - 2 tablespoons of lard or butter
 - 1 teaspoon of vanilla essence
 
-
 ## Directions
 
-1. Add the sifted flour, the nutmeg and a pinch of salt into a bowl. In another one, add the sugar, the warm water, the fat of choice, the yeast and the vanilla essence.
-2. Unite both mixes and knead it until an homogenous dough forms. Put it in a properly floured and greased baking tray that you would use for baking bread, or a tall, round tray for cake.
-3. Prepare the "farofa" mixing the sugar, the flour, the fat and the vanilla essence with your fingertips, until they form crumbles. Now put the "farofa" over the dough, cover it with a cloth and leave it to rest for 2 hours.
+1. Add the sifted flour, the nutmeg and a pinch of salt into a bowl. In another one, add the sugar, the warm water, the
+   fat of choice, the yeast and the vanilla essence.
+2. Unite both mixes and knead it until a homogenous dough forms. Put it in a properly floured and greased baking tray
+   that you would use for baking bread, or a tall, round tray for cake.
+3. Prepare the "farofa" mixing the sugar, the flour, the fat and the vanilla essence with your fingertips, until they
+   form crumbles. Now put the "farofa" over the dough, cover it with a cloth and leave it to rest for 2 hours.
 4. Then, bake it at a pre-heated 180C (356F) oven for 40 minutes.
-5. Have it with [fruit jam](https://based.cooking/tags/jam/) (grape is my favourite) or [dulce de leche](https://based.cooking/dulce-de-leche/), and some coffee. 
+5. Have it with [fruit jam](https://based.cooking/tags/jam/) (grape is my favourite)
+   or [dulce de leche](https://based.cooking/dulce-de-leche/), and some coffee. 

content/danish-pancake.md

@@ -12,12 +12,13 @@ Danish Pancake recipe
 ## Ingredients
 
 - 375g wheat flour
-- a little bit of salt (1/3 of a teaspoon)
+- a bit of salt (1/3 of a teaspoon)
 - 1 ½ tablespoon sugar
 - 9 dl milk
 - 4 eggs
 
 ## Directions
+
 1. Put all the ingredients in a bowl and stir until it's all mixed up.
 2. Preheat a pan with butter or margarine.
 3. Turn when one side starts turning brown.
@@ -25,6 +26,7 @@ Danish Pancake recipe
 5. Add Butter or Margarine when needed.
 
 ## Served With
+
 - Sugar
 - Syrup
 - Powdered sugar

content/demi-glace.md

@@ -5,9 +5,11 @@ tags: ['sauce', 'basic', 'french']
 author: dan
 ---
 
-This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
+This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this
+as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
 
-These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes.
+These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of
+demi-glace ice cubes.
 
 ## Ingredients
 

content/diannes-southwest-salad.md

@@ -28,4 +28,5 @@ Dianne's Southwestern Cornbread Salad is as colorful as it is delicious.
 
 1. **Prepare** cornbread according to package directions, cool, and crumble. Then set aside.
 2. **Prepare** salad dressing according to package directions.
-3. **Layer** a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
+3. **Layer** a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing
+   evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

content/dou-sha-bao.md

@@ -27,17 +27,22 @@ Soft and fluffy sweet buns filled-up with creamy Azuki red bean paste.
 
 ## Directions
 
-1. 24h after soaking, boil the beans during 5 minutes and rince to clean up impurities.
-2. Bring back the beans to simmering point during 1h30/2h. Drain when beans are easily squashable.
-3. Mix the beans until smooth paste. Feel free to ad some water if necessary.
-4. Put the bean paste in a low-heated pan with 150g (~ 5oz) sugar and a pinch of salt. Stir continuously to dry up the paste during around 10 minutes and let it cool.
-5. In a salad bowl, stir the flour, the rest of sugar (~ 50g / 1.7oz), a pinch of salt, the baking powder and baker's yeast.
-6. Knead the bun paste during 5 minutes then incorporate the oil, knead again during 2 minutes. Shape a bowl and let it for 1 hour.
+1. 24h after soaking, boil the beans during 5 minutes and rinse to clean up impurities.
+2. Bring back the beans to simmering point during 1h30/2h. Drain when beans are easily squash-able.
+3. Mix the beans until smooth paste. Feel free to add some water if necessary.
+4. Put the bean paste in a low-heated pan with 150g (~ 5oz) sugar and a pinch of salt. Stir continuously to dry up the
+   paste during around 10 minutes and let it cool.
+5. In a salad bowl, stir the flour, the rest of sugar (~ 50g / 1.7oz), a pinch of salt, the baking powder and baker's
+   yeast.
+6. Knead the bun paste during 5 minutes then incorporate the oil, knead again during 2 minutes. Shape a bowl and let it
+   for 1 hour.
 7. Shape 6 balls with red beans paste.
 8. Press the rested bun paste to remove the gas and knea it up for 1 minute.
 9. Sprinkle flour on working plan and make a sausage shape. Cut it in 6 equal shares and shape small balls with it.
 10. Spread these bun paste balls to obtain a 10/12cm (~ 4inch) diameter disc.
-11. Put the red bean paste in the center of the bun disc paste and close up the bao by making small folds around the ball. Solder well.
+11. Put the red bean paste in the center of the bun disc paste and close up the bao by making small folds around the
+    ball. Solder well.
 12. Dispose baos in a covered steaming basket and let it rest during 10 minutes.
-13. After 10 minutes of rest, steam it during 20 minutes. After steaming, let it rest during 5 minutes without uncover it.
+13. After 10 minutes of rest, steam it during 20 minutes. After steaming, let it rest during 5 minutes without uncover
+    it.
 14. Enjoy!

content/dried-tomato-plum-spread.md

@@ -17,6 +17,6 @@ Quick and simple bread spread.
 
 ## Directions
 
-1. Put plums in hot water from kettle for couple of minutes, in order to make them softer.
+1. Put plums in hot water from kettle for a couple of minutes, in order to make them softer.
 2. After that put plums (without the water) and rest of the ingredients into blender and mix it until you're satisfied.
 3. If you want to make it more liquid you can add water from the plums.

content/drunken-beans.md

@@ -24,5 +24,6 @@ Pinto beans cooking with beer, what beer you use can change the dish.
 2. Add garlic, sauté bit longer.
 3. Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil.
 4. When boiled, reduce to simmer.
-5. When beans are al dente (about 1 hour if using dried), bring to quick boil and evaporate remaining liquid until beans are stew-like.
+5. When beans are al dente (about 1 hour if using dried), bring to quick boil and evaporate remaining liquid until beans
+   are stew-like.
 6. Remove from the heat and mashup, or skip this step if you want more of a bean stew.

content/dulce-de-leche.md

@@ -4,27 +4,33 @@ tags: ['Argentinian', 'Milk', 'Slowcooked', 'Traditional']
 date: 2022-07-14
 author: "bernardo-slongo"
 ---
- 
-Delicious milk toffee used on desserts or as a spread. Substitute for Nootella or similar "food". It is very demanding, so i only recommend you make it if you either can't buy industrial dulce de leche (It will be way more natural than other sweets anyway), or have the time and interest to go through the process. It can be made more easily with sweetened condensed milk, but if you have access to it, you can get DDL anyways.    
 
-- ⏲️ Prep time: 5 min 
+Delicious milk toffee used on desserts or as a spread. Substitute for Nutella or similar "food". It is very demanding,
+so I only recommend you make it if you either can't buy industrial dulce de leche (It will be way more natural than
+other sweets anyway), or have the time and interest to go through the process. It can be made more easily with sweetened
+condensed milk, but if you have access to it, you can get DDL anyway.
+
+- ⏲️ Prep time: 5 min
 - 🍳 Cook time: 3 hours
 - 🍽️ Servings: An average-sized mason jar.
 
 ## Ingredients
 
-- 1 liter of milk.                           
-- 350 grams of sugar. 
+- 1 liter of milk.
+- 350 grams of sugar.
 - Half a teaspoon of baking soda.
-- A vanilla bean, or essence (Optional)                                                                               
+- A vanilla bean, or essence (Optional)
 - Two glass marbles (Optional, but it is a traditional way to prevent sticking, and they will not break in the process.)
-                                                                                                                      
-## Directions                                                                                                         
-                                                                                                                      
-1. Heat all ingredients in a pan (with the marbles, if you want,) on a medium-heat stove, constantly mixing with a wooden spoon.
-2. Once the sugar dissolves, set heat to very low, and keep mixing once in a while for approximately two hours. It should not boil, if it happens, set it aside, keep mixing and once the temperature lowers put it back on the heat.      
-3. Once the preparation gets thicker, be more careful and mix it more frequently so that it does not stick (and burn) 
-and lumps do not form.
+
+## Directions
+
+1. Heat all ingredients in a pan (with the marbles, if you want,) on a medium-heat stove, constantly mixing with a
+   wooden spoon.
+2. Once the sugar dissolves, set heat to very low, and keep mixing once in a while for approximately two hours. It
+   should not boil, if it happens, set it aside, keep mixing and once the temperature lowers put it back on the heat.
+3. Once the preparation gets thicker, be more careful and mix it more frequently so that it does not stick (and burn)
+   and lumps do not form.
 4. Once you get a consistency similar to that of a custard, set it aside and keep mixing for 10 minutes, until it gets
- cold and thickens a bit more. If you put a spoon inside, pass your finger in the middle and it does not unite anymore, it is done.
+   cold and thickens a bit more. If you put a spoon inside, pass your finger in the middle, and it does not unite
+   anymore, it is done.
 5. Once cold, put it on a glass jar and leave it in the fridge, or sterilize it. 

content/eggroll-in-a-bowl.md

@@ -7,9 +7,9 @@ author: the-birchmen
 
 Egg rolls, but, you know, in a bowl.
 
-- ⏲️  Prep time: 10 min
+- ⏲️ Prep time: 10 min
 - 🍳 Cook time: 15 min
-- 🍽️  Servings: 2
+- 🍽️ Servings: 2
 
 ## Ingredients
 
@@ -24,10 +24,16 @@ Egg rolls, but, you know, in a bowl.
 
 ## Directions
 
-1. Grate or mince ginger finely. Process with the garlic cloves by grinding with salt under the edge of a knife. Finely mince the onion. **Optional** Marinade the ground turkey in 2 Tbsp of soy sauce and 1 tsp baking soda for 15 minutes to improve browning.
+1. Grate or mince ginger finely. Process with the garlic cloves by grinding with salt under the edge of a knife. Finely
+   mince the onion. **Optional** Marinade the ground turkey in 2 Tbsp of soy sauce and 1 tsp baking soda for 15 minutes
+   to improve browning.
 
-2. In a hot wok or skillet add a few tablespoons of cooking oil, preferably peanut, and a tsp of sesame oil. Add the ground turkey and cook until no longer raw seasoning with soy sauce.
+2. In a hot wok or skillet add a few tablespoons of cooking oil, preferably peanut, and a tsp of sesame oil. Add the
+   ground turkey and cook until no longer raw seasoning with soy sauce.
 
-3. Add the onion and cook until translucent and the meat is nicely browned. Add in the garlic and ginger mixture and cook for approximately 1 minute or until fragrant ensuring not to burn the garlic.
+3. Add the onion and cook until translucent and the meat is nicely browned. Add in the garlic and ginger mixture and
+   cook for approximately 1 minute or until fragrant ensuring not to burn the garlic.
 
-4. Add in the coleslaw mix and season with more soy sauce. Cook until the cabbage is just softened. Add 1/4 cup of hoisin sauce and stir to combine. Check seasoning and add salt to taste. Serve in a bowl with sweet chili sauce and green onions.
+4. Add in the coleslaw mix and season with more soy sauce. Cook until the cabbage is just softened. Add 1/4 cup of
+   hoisin sauce and stir to combine. Check seasoning and add salt to taste. Serve in a bowl with sweet chili sauce and
+   green onions.

content/eggs.md

@@ -23,7 +23,7 @@ egg. Feel free to suggest more, as per the instructions on the
 1. Bring water to boil (about enough to cover the eggs when submerged).
 2. Place eggs in water.
 3. Keep heat high enough to keep a rolling boil, boil until desired consistency
-   (about 5 or less minutes for soft boiled and very runny, 8 minutes for medium
+   (about 5 or fewer minutes for soft-boiled and very runny, 8 minutes for medium
    runny, 10+ for hard boiled).
 
 Tip: if your eggs are cracking when you put them in boiling water, you might
@@ -50,9 +50,9 @@ for a few minutes beforehand.
 1. Prepare as normal.
 2. Crack eggs into pan and let them coagulate maybe twenty or thirty seconds before scrambling.
 3. Use a rubber spatula to sort of scrape the egg towards the center of the pan.
-You're pushing the cooked egg towards the center while letting the raw egg spill out to be cooked.
-Give the egg a couple seconds to cook before pushing it back towards the center.
-The more you scramble the less fluffy the egg will be.
+   You're pushing the cooked egg towards the center while letting the raw egg spill out to be cooked.
+   Give the egg a couple seconds to cook before pushing it back towards the center.
+   The more you scramble the less fluffy the egg will be.
 4. Finish as normal.
 
 Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits

content/egyptian-lentils.md

@@ -5,7 +5,6 @@ date: 2022-09-10
 author: joel-maxuel
 ---
 
-
 - ⏲️ Prep time: 5 min
 - 🍳 Cook time: 40 min
 - 🍽️ Servings: 5
@@ -23,8 +22,11 @@ author: joel-maxuel
 
 ## Directions
 
-1. Place lentils in a saucepan and cover by 1" or more of water. Turn heat to high and bring to a boil, then turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.
-2. Bring 3 cups of water to a boil, add rice. Turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils.
+1. Place lentils in a saucepan and cover by 1" or more of water. Turn heat to high and bring to a boil, then turn down
+   heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.
+2. Bring 3 cups of water to a boil, add rice. Turn down to simmer for 20 minutes and fluff up rice with a fork and add
+   to lentils.
 3. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.
-4. In a small skillet add 1 Tbsp of oil and saute chopped peppers finely for two minutes. Add the tomato, 1/2 cup of water, bring to a boil and simmer for 5 minutes. Add the lime juice. Fold this sauce into the lentils.
-5. In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.
+4. In a small skillet add 1 Tbsp of oil and sauté chopped peppers finely for two minutes. Add the tomato, 1/2 cup of
+   water, bring to a boil and simmer for 5 minutes. Add the lime juice. Fold this sauce into the lentils.
+5. In another skillet heat 2 Tbsp oil, add onions and sauté until brown. Garnish lentil mixture with the browned onions.

content/erwtensoep.md

@@ -6,7 +6,8 @@ author: rijk
 ---
 
 Erwtensoep, also called snert, is the Dutch version of pea soup.
-Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine.
+Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter,
+is emblematic of Dutch cuisine.
 It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter.
 Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes.
 
@@ -33,7 +34,8 @@ Pancakes are sometimes served with pea soup; this dish is called snert met strui
 ## Directions
 
 1. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
-2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
+2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that
+   rises to the top.
 3. Remove the pork chop, debone, and thinly slice the meat. Set aside.
 4. Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
 5. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes

content/exotic-ginger-cumin-chicken.md

@@ -5,7 +5,6 @@ date: 2022-09-11
 author: joel-maxuel
 ---
 
-
 - ⏲️ Prep time: 15 min
 - 🍳 Cook time: 20 min
 - 🍽️ Servings: 8
@@ -28,7 +27,10 @@ author: joel-maxuel
 
 ## Directions
 
-1. In large saucepan heat 2 tsp oil over medium heat.  Add half of the chicken and cook 3 minutes until brown. Remove from pan and set aside. Repeat with remaining chicken.
-2. Add remaining oil to pan; add garlic, onion, and ginger. Reduce heat to medium and cook, stirring constantly for 5 minutes or until soft.  Stir in cayenne, cumin, and turmeric; saute for 1 minute.
-3. Stir in stock, tomatoes, tomato paste, and sugar; return chicken to pan. Bring to boil; reduce heat and simmer 5 minutes.
-4.  Stir in yogurt and simmer 2 minutes.
+1. In large saucepan heat 2 tsp oil over medium heat. Add half of the chicken and cook 3 minutes until brown. Remove
+   from pan and set aside. Repeat with remaining chicken.
+2. Add remaining oil to pan; add garlic, onion, and ginger. Reduce heat to medium and cook, stirring constantly for 5
+   minutes or until soft. Stir in cayenne, cumin, and turmeric; sauté for 1 minute.
+3. Stir in stock, tomatoes, tomato paste, and sugar; return chicken to pan. Bring to boil; reduce heat and simmer 5
+   minutes.
+4. Stir in yogurt and simmer 2 minutes.

content/fajitas.md

@@ -5,7 +5,6 @@ date: 2022-09-10
 author: joel-maxuel
 ---
 
-
 - ⏲️ Prep time: 20 min
 - 🍳 Cook time:15 min
 - 🍽️ Servings: 4
@@ -27,10 +26,12 @@ author: joel-maxuel
 
 ## Directions
 
-1. Combine 1/4 cup lime juice, 2 Tbsp of the oil, garlic, 2 tsp soy sauce, the salt, liquid smoke, cayenne pepper, and black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
+1. Combine 1/4 cup lime juice, 2 Tbsp of the oil, garlic, 2 tsp soy sauce, the salt, liquid smoke, cayenne pepper, and
+   black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
 2. Combine water, remaining soy sauce and lime juice, and a dash of salt and pepper - set aside.
 3. Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
 4. Cut meat into thin strips - set aside and keep warm.
-5. In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and pour reserved liquid mixture over onions and peppers.
+5. In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and
+   pour reserved liquid mixture over onions and peppers.
 6. Toss together meat, onions, and peppers.
 7. Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.

content/fall-vegetable-and-chickpea-curry.md

@@ -28,7 +28,11 @@ Can be served over rice or on its own with a dollop of yogurt.
 
 ## Directions
 
-1. In a large non-stick frying pan, heat butter over medium-high heat. Cook onion, stirring (2 mins). Add curry paste and ginger. Cook, stirring (1 min).
-2. Add sweet potato, zucchini, red pepper, salt, and half a cup of water. Stir. Cook covered, stirring occasionally until vegetables soften (10 mins). Add chickpeas and finely grated zest and juice from lime. Stir frequently until vegetables are tender and liquid has evaporated (5 mins).
-3. Whisk flour into milk. Gradually stir into pan. Bring to a simmer, stirring constantly. Reduce heat to medium heat for a simmer, stirring occasionally (5 mins).
+1. In a large non-stick frying pan, heat butter over medium-high heat. Cook onion, stirring (2 mins). Add curry paste
+   and ginger. Cook, stirring (1 min).
+2. Add sweet potato, zucchini, red pepper, salt, and half a cup of water. Stir. Cook covered, stirring occasionally
+   until vegetables soften (10 mins). Add chickpeas and finely grated zest and juice from lime. Stir frequently until
+   vegetables are tender and liquid has evaporated (5 mins).
+3. Whisk flour into milk. Gradually stir into pan. Bring to a simmer, stirring constantly. Reduce heat to medium heat
+   for a simmer, stirring occasionally (5 mins).
 4. Stir in coriander and salt if needed.

content/fennel-beans-and-kale-soup.md

@@ -15,29 +15,31 @@ Hearty soup with lots of veggie and protein.
 
 ## Ingredients
 
- - ½ cup olive oil
- - 2 small fennel bulbs, small-diced
- - 2 small yellow onions, small-diced
- - 4 teaspoons minced fresh rosemary or thyme
- - 10 cloves of garlic, minced or pressed
- - ½-1 teaspoon red-pepper flakes.
- - 10-12 oz kale, (escarole, swiss chard, or spinach can also be used).
- - 4 cans cannellini beans, rinsed
- - 4 cups chicken broth.
- - 2 tablespoons lemon juice
- - 6 tablespoons grated parmesan, plus extra for serving if desired
+- ½ cup olive oil
+- 2 small fennel bulbs, small-diced
+- 2 small yellow onions, small-diced
+- 4 teaspoons minced fresh rosemary or thyme
+- 10 cloves of garlic, minced or pressed
+- ½-1 teaspoon red-pepper flakes.
+- 10-12 oz kale, (escarole, swiss chard, or spinach can also be used).
+- 4 cans cannellini beans, rinsed
+- 4 cups chicken broth.
+- 2 tablespoons lemon juice
+- 6 tablespoons grated Parmesan, plus extra for serving if desired
 
 ## Directions
 
 1. In a large soup pot, heat olive oil over medium.
 2. Add fennel, onion, rosemary and mix until tender (4-6 min).
 3. Add garlic, red pepper flakes, cook until fragrant (1 min).
-![after first step](/pix/fennel-bean-kale-soup-1.webp)
+   ![after first step](/pix/fennel-bean-kale-soup-1.webp)
 4. Add one handful of greens at a time, stirring until leaves wilt.
-![after second step](/pix/fennel-bean-kale-soup-2.webp)
+   ![after second step](/pix/fennel-bean-kale-soup-2.webp)
 5. Add white beans, broth, and black pepper,
-6. Bring to boil then bring to simmer while mashing some of the beans with a wooden spoon. Simmer until liquid has reduced and simmered (6-8 mins)
-![after third step](/pix/fennel-bean-kale-soup-3.webp)
-7. Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy!
+6. Bring to boil then bring to simmer while mashing some beans with a wooden spoon. Simmer until liquid has
+   reduced and simmered (6-8 mins)
+   ![after third step](/pix/fennel-bean-kale-soup-3.webp)
+7. Take off heat, stir in lemon juice and Parmesan. Serve with some toasted bread that is good at scooping up soup.
+   Enjoy!
 
 ![final step](/pix/fennel-bean-kale-soup-4.webp)

content/fish-curry.md

@@ -11,6 +11,7 @@ Best served with white rice
 - 🍽️ Servings:5
 
 ## Ingredients
+
 - 3T neutral oil
 - 1 onion
 - 1 red onion
@@ -25,6 +26,7 @@ Best served with white rice
 - 400g fish fillet (white fish)
 
 ## Directions
+
 1. Boil green beans for 10 minutes
 2. Cut onions, tomato, garlic and fish.
 3. Heat oil on a wok and sauté the onion and garlic

content/flammkuchen.md

@@ -5,8 +5,10 @@ tags: ['french', 'pork', 'quick']
 author: bernhard-egger
 ---
 
-A recipe for Flammkuchen a very thin crust pizza-like dish - it originates from Elsass, a French region close to where I grew up.
-I like the recipe because it takes 10 minutes to prepare and another 10 minutes to bake. It goes well with a green salad as a side.
+A recipe for Flammkuchen a very thin crust pizza-like dish - it originates from Elsass, a French region close to where I
+grew up.
+I like the recipe because it takes 10 minutes to prepare and another 10 minutes to bake. It goes well with a green salad
+as a side.
 
 - 🍽️ Servings:2
 
@@ -15,11 +17,14 @@ I like the recipe because it takes 10 minutes to prepare and another 10 minutes
 - 400g Pizza dough (either bought or from [Pizza Dough](/pizza-dough))
 - 1 onion (I prefer the red ones for optical reasons)
 - 150g bacon (you can replace it with mushrooms or other vegetables)
-- 2 big spoons of sour creme or creme fraiche
+- 2 big spoons of sour crème or creme fraiche
 
 ## Directions
 
-1. we start by flattening the dough. Even if you buy thin crust that is already sold as 'super thin' you have to make it even thinner. Make it so thin that you can fill 2 baking sheets with it (yes, you will make two large flammkuchen - since they are thin you need one per person) :)  I take two pieces of  parchment paper, put the dough in between and flatten it using a bottle (e.g. wine). It has to be as thin as possible (1-2 mm).
+1. we start by flattening the dough. Even if you buy thin crust that is already sold as 'super thin' you have to make it
+   even thinner. Make it so thin that you can fill 2 baking sheets with it (yes, you will make two large flammkuchen -
+   since they are thin you need one per person) :)  I take two pieces of parchment paper, put the dough in between and
+   flatten it using a bottle (e.g. wine). It has to be as thin as possible (1-2 mm).
 2. once the dough is flat, put it on your baking tray and preheat the oven at 450 to 500 Fahrenheit (230 to 260 Celsius)
 3. distribute the sour cream evenly (it should be a very thin layer, just barely covering the dough
 4. cut the onion and bacon into small pieces and distribute onion, bacon/vegetables (also in small pieces) evenly

content/francesinha.md

@@ -5,7 +5,8 @@ tags: ['portuguese', 'beef']
 author: artur-mancha
 ---
 
-Francesinha is a traditional dish from the city of Porto. The francesinha in its special sandwich variation consists of linguiça, ham, cold meat and beef steak, covered with melted cheese.
+Francesinha is a traditional dish from the city of Porto. The francesinha in its special sandwich variation consists of
+linguiça, ham, cold meat and beef steak, covered with melted cheese.
 
 ## Ingredients
 
@@ -36,13 +37,16 @@ Francesinha is a traditional dish from the city of Porto. The francesinha in its
 
 1. In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden.
 2. Pour the beer and simmer until the alcohol evaporates. It's around 5 minutes.
-3. Pour the beef broth, the fried tomato sauce, the port wine, the Piripiri and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps. Simmer for a couple of minutes until the sauce looks thick.
+3. Pour the beef broth, the fried tomato sauce, the port wine, the Piripiri and the butter to give shine to the sauce.
+   Add the cornstarch slowly avoiding lumps. Simmer for a couple of minutes until the sauce looks thick.
 
 ### Directions for the Francesinhas
 
 1. Preheat the oven to 180 C (350 F)
 2. Cook the beef chopped in small strings. Season with salt and black pepper.
 3. Cook the linguiças sliced in half lengthwise.
-4. Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
-5. Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
+4. Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two
+   will be the bottom and top of the francesinhas.
+5. Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and
+   melt in the oven for 5 minutes.
 6. Cover with the sauce and serve with french fries.