diff --git a/.github/workflows/upload.yml b/.github/workflows/upload.yml
index 80576f4..d3ccd9e 100644
--- a/.github/workflows/upload.yml
+++ b/.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
diff --git a/README.md b/README.md
index 23196a0..1cfb398 100644
--- a/README.md
+++ b/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
diff --git a/config.toml b/config.toml
index 53aa950..1f760e8 100644
--- a/config.toml
+++ b/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
diff --git a/content/aelplermagronen.md b/content/aelplermagronen.md
index 7103c94..5566a79 100644
--- a/content/aelplermagronen.md
+++ b/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.
diff --git a/content/aglio-e-olio.md b/content/aglio-e-olio.md
index e3263ab..cde22f0 100644
--- a/content/aglio-e-olio.md
+++ b/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.
diff --git a/content/aljotta.md b/content/aljotta.md
index 19de070..baf0114 100644
--- a/content/aljotta.md
+++ b/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.
diff --git a/content/almeirim-stone-soup.md b/content/almeirim-stone-soup.md
index aeebcc4..077c0a0 100644
--- a/content/almeirim-stone-soup.md
+++ b/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
diff --git a/content/apple-chicken.md b/content/apple-chicken.md
index 2a205f1..8cb6e77 100644
--- a/content/apple-chicken.md
+++ b/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.
diff --git a/content/apple-pie.md b/content/apple-pie.md
index 0534016..70d6de9 100644
--- a/content/apple-pie.md
+++ b/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
diff --git a/content/apple-strudel.md b/content/apple-strudel.md
index a405680..1602b07 100644
--- a/content/apple-strudel.md
+++ b/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.
-
+ 
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.
diff --git a/content/ardei-umpluti.md b/content/ardei-umpluti.md
index af92f90..a54abc1 100644
--- a/content/ardei-umpluti.md
+++ b/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.
diff --git a/content/asian-style-chicken-sticky-sauce.md b/content/asian-style-chicken-sticky-sauce.md
index 0211d63..3125f83 100644
--- a/content/asian-style-chicken-sticky-sauce.md
+++ b/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.
diff --git a/content/aussie-snags.md b/content/aussie-snags.md
index 080aa61..4bd909d 100644
--- a/content/aussie-snags.md
+++ b/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
diff --git a/content/autumn-soup.md b/content/autumn-soup.md
index 843d6c2..30936b7 100644
--- a/content/autumn-soup.md
+++ b/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.
diff --git a/content/babas-feta-pasta.md b/content/babas-feta-pasta.md
index fe7f91d..89233bf 100644
--- a/content/babas-feta-pasta.md
+++ b/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!
diff --git a/content/baby-back-ribs.md b/content/baby-back-ribs.md
index 6176c63..d74df7d 100644
--- a/content/baby-back-ribs.md
+++ b/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).
diff --git a/content/baked-mostaccioli.md b/content/baked-mostaccioli.md
index f989d13..42c570d 100644
--- a/content/baked-mostaccioli.md
+++ b/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.
diff --git a/content/banana-muffins-with-chocolate.md b/content/banana-muffins-with-chocolate.md
index 61ba1b7..5be2b38 100644
--- a/content/banana-muffins-with-chocolate.md
+++ b/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.
diff --git a/content/banana-oatmeal-cookies.md b/content/banana-oatmeal-cookies.md
index e4e0134..d75ae3e 100644
--- a/content/banana-oatmeal-cookies.md
+++ b/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
diff --git a/content/banana-pancakes.md b/content/banana-pancakes.md
index e0a0418..cf046f0 100644
--- a/content/banana-pancakes.md
+++ b/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.
diff --git a/content/basic-meatballs.md b/content/basic-meatballs.md
index 260612e..770c15b 100644
--- a/content/basic-meatballs.md
+++ b/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
diff --git a/content/bean-salad.md b/content/bean-salad.md
index 876882d..c5799a5 100644
--- a/content/bean-salad.md
+++ b/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.
diff --git a/content/beef-and-broccoli.md b/content/beef-and-broccoli.md
index e6f91b4..06ecf96 100644
--- a/content/beef-and-broccoli.md
+++ b/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
diff --git a/content/beef-goulash.md b/content/beef-goulash.md
index 5a28519..fe7b08a 100644
--- a/content/beef-goulash.md
+++ b/content/beef-goulash.md
@@ -7,7 +7,8 @@ author: yaroslav-smirnov
-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
diff --git a/content/beef-jerky.md b/content/beef-jerky.md
index 4c9c78a..df3a8dd 100644
--- a/content/beef-jerky.md
+++ b/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
diff --git a/content/beef-stew.md b/content/beef-stew.md
index 251ed67..b2350b1 100644
--- a/content/beef-stew.md
+++ b/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.
diff --git a/content/beef-tips.md b/content/beef-tips.md
index 479038c..81bb42a 100644
--- a/content/beef-tips.md
+++ b/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
diff --git a/content/beef-wellington.md b/content/beef-wellington.md
index 17e8ec9..f661f07 100644
--- a/content/beef-wellington.md
+++ b/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.
diff --git a/content/belgian-pear-syrup.md b/content/belgian-pear-syrup.md
index 8db2171..cf9f67b 100644
--- a/content/belgian-pear-syrup.md
+++ b/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.
diff --git a/content/bloody-mary-mix.md b/content/bloody-mary-mix.md
index 2a3d946..38977c1 100644
--- a/content/bloody-mary-mix.md
+++ b/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.
diff --git a/content/bolinhos-de-coco.md b/content/bolinhos-de-coco.md
index 8f640a5..08c6258 100644
--- a/content/bolinhos-de-coco.md
+++ b/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
diff --git a/content/bolo-do-caco.md b/content/bolo-do-caco.md
index af5c081..94ccd77 100644
--- a/content/bolo-do-caco.md
+++ b/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.
diff --git a/content/bolognese-sauce.md b/content/bolognese-sauce.md
index 33299ee..05861bc 100644
--- a/content/bolognese-sauce.md
+++ b/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.
diff --git a/content/bread.md b/content/bread.md
index bad36c3..fff8b1e 100644
--- a/content/bread.md
+++ b/content/bread.md
@@ -7,34 +7,50 @@ author: alex-selimov
-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.
diff --git a/content/breakfast-wrap.md b/content/breakfast-wrap.md
index aaa2cf6..adeff2f 100644
--- a/content/breakfast-wrap.md
+++ b/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.
diff --git a/content/brigadeiro.md b/content/brigadeiro.md
index d854c98..5b6b508 100644
--- a/content/brigadeiro.md
+++ b/content/brigadeiro.md
@@ -7,7 +7,8 @@ author: daniel-kemmerich
-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!
diff --git a/content/broiled-trevally.md b/content/broiled-trevally.md
index 67d720c..6731d76 100644
--- a/content/broiled-trevally.md
+++ b/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.
diff --git a/content/butter-based-biscuit.md b/content/butter-based-biscuit.md
index 99cca4c..3c406b3 100644
--- a/content/butter-based-biscuit.md
+++ b/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
diff --git a/content/butter-chicken-masala.md b/content/butter-chicken-masala.md
index eb02358..8d273f5 100644
--- a/content/butter-chicken-masala.md
+++ b/content/butter-chicken-masala.md
@@ -7,7 +7,8 @@ author: nihar-samantaray
-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.
diff --git a/content/cacio-e-pepe.md b/content/cacio-e-pepe.md
index ee65fcc..1040538 100644
--- a/content/cacio-e-pepe.md
+++ b/content/cacio-e-pepe.md
@@ -7,22 +7,25 @@ author: siedes
-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.
diff --git a/content/caesar-salad.md b/content/caesar-salad.md
index 74721d5..7826f44 100644
--- a/content/caesar-salad.md
+++ b/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.
diff --git a/content/carbonade.md b/content/carbonade.md
index 5646d4b..a37cddd 100644
--- a/content/carbonade.md
+++ b/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.
diff --git a/content/carbonara.md b/content/carbonara.md
index d2462d2..3e485be 100644
--- a/content/carbonara.md
+++ b/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.
diff --git a/content/ceviche.md b/content/ceviche.md
index 463bad1..6664fef 100644
--- a/content/ceviche.md
+++ b/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.
diff --git a/content/challah-bread.md b/content/challah-bread.md
index e421c2c..27e3536 100644
--- a/content/challah-bread.md
+++ b/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.
diff --git a/content/cheddar-crusted-chicken.md b/content/cheddar-crusted-chicken.md
index 7b27c8d..22c45a0 100644
--- a/content/cheddar-crusted-chicken.md
+++ b/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).
diff --git a/content/cheese.md b/content/cheese.md
index 32b9410..6f1a266 100644
--- a/content/cheese.md
+++ b/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.
diff --git a/content/cheesy-meatballs.md b/content/cheesy-meatballs.md
index 9703516..45891cf 100644
--- a/content/cheesy-meatballs.md
+++ b/content/cheesy-meatballs.md
@@ -7,7 +7,7 @@ author: yaroslav-smirnov
-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/)
diff --git a/content/cheesy-pasta-bake.md b/content/cheesy-pasta-bake.md
index 830f853..d7dc300 100644
--- a/content/cheesy-pasta-bake.md
+++ b/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.
diff --git a/content/chicharrones.md b/content/chicharrones.md
index 6669408..a0054b5 100644
--- a/content/chicharrones.md
+++ b/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.
diff --git a/content/chicken-biscuit-potpie.md b/content/chicken-biscuit-potpie.md
index 15c10e1..fda6b21 100644
--- a/content/chicken-biscuit-potpie.md
+++ b/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.
diff --git a/content/chicken-in-red-wine-vinegar-sauce.md b/content/chicken-in-red-wine-vinegar-sauce.md
index 44194ff..12fc94e 100644
--- a/content/chicken-in-red-wine-vinegar-sauce.md
+++ b/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.
diff --git a/content/chicken-paprikash.md b/content/chicken-paprikash.md
index 1b50280..5ef96a4 100644
--- a/content/chicken-paprikash.md
+++ b/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!
diff --git a/content/chicken-parmesan.md b/content/chicken-parmesan.md
index b2bc9cc..5eee52e 100644
--- a/content/chicken-parmesan.md
+++ b/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).
diff --git a/content/chicken-pasta-casserole.md b/content/chicken-pasta-casserole.md
index faf3855..ed311d1 100644
--- a/content/chicken-pasta-casserole.md
+++ b/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.
diff --git a/content/chicken-satay.md b/content/chicken-satay.md
index c82e5c8..bc59f40 100644
--- a/content/chicken-satay.md
+++ b/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.
diff --git a/content/chicken-soup.md b/content/chicken-soup.md
index d1d7956..6556a32 100644
--- a/content/chicken-soup.md
+++ b/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.
diff --git a/content/chicken-stock-bone-broth.md b/content/chicken-stock-bone-broth.md
index 0ee929d..ac87cd3 100644
--- a/content/chicken-stock-bone-broth.md
+++ b/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.
diff --git a/content/chicken-tacos.md b/content/chicken-tacos.md
index 3327e33..0c67168 100644
--- a/content/chicken-tacos.md
+++ b/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.
diff --git a/content/chicken-tenders-airfried.md b/content/chicken-tenders-airfried.md
index d8763e1..ec5ecb4 100644
--- a/content/chicken-tenders-airfried.md
+++ b/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.
diff --git a/content/chicken-tikka-masala.md b/content/chicken-tikka-masala.md
index 9d0c6b1..a71fd05 100644
--- a/content/chicken-tikka-masala.md
+++ b/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.
diff --git a/content/chicken-tomato-spinach-curry.md b/content/chicken-tomato-spinach-curry.md
index 10a25da..4986e95 100644
--- a/content/chicken-tomato-spinach-curry.md
+++ b/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.
diff --git a/content/chili-con-carne.md b/content/chili-con-carne.md
index 0ce455f..7f05091 100644
--- a/content/chili-con-carne.md
+++ b/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).
diff --git a/content/chimichanga.md b/content/chimichanga.md
index ea79cd6..604f057 100644
--- a/content/chimichanga.md
+++ b/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.
diff --git a/content/chipolata-in-balsamic-vinegar.md b/content/chipolata-in-balsamic-vinegar.md
index fc26c71..70b5312 100644
--- a/content/chipolata-in-balsamic-vinegar.md
+++ b/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.
diff --git a/content/chocolate-chip-cookies.md b/content/chocolate-chip-cookies.md
index ccb7d9d..005e354 100644
--- a/content/chocolate-chip-cookies.md
+++ b/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
diff --git a/content/classic-bechamel-sauce.md b/content/classic-bechamel-sauce.md
index f2ee580..0f6bf2f 100644
--- a/content/classic-bechamel-sauce.md
+++ b/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.
diff --git a/content/coconut-flour-bread.md b/content/coconut-flour-bread.md
index bec7df4..1b1b876 100644
--- a/content/coconut-flour-bread.md
+++ b/content/coconut-flour-bread.md
@@ -7,7 +7,8 @@ author: "luis-fernando-maschietto-junior"
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.
diff --git a/content/colcannon-bake.md b/content/colcannon-bake.md
index 011a4d5..6e268ad 100644
--- a/content/colcannon-bake.md
+++ b/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).
diff --git a/content/coleslaw.md b/content/coleslaw.md
index 7e24dfb..b2d65e4 100644
--- a/content/coleslaw.md
+++ b/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
diff --git a/content/collard-greens-with-smoked-duck-and-parnips.md b/content/collard-greens-with-smoked-duck-and-parnips.md
index cbd45dd..d206e1f 100644
--- a/content/collard-greens-with-smoked-duck-and-parnips.md
+++ b/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.
diff --git a/content/cooked-chickpeas.md b/content/cooked-chickpeas.md
index 446836f..99019ee 100644
--- a/content/cooked-chickpeas.md
+++ b/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
diff --git a/content/coriander-chicken.md b/content/coriander-chicken.md
index df1a4fb..33064be 100644
--- a/content/coriander-chicken.md
+++ b/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.
diff --git a/content/corn-salsa.md b/content/corn-salsa.md
index 5601657..b36463c 100644
--- a/content/corn-salsa.md
+++ b/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.
diff --git a/content/country-crisp-cereals.md b/content/country-crisp-cereals.md
index cb0a5ce..464cc7f 100644
--- a/content/country-crisp-cereals.md
+++ b/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)
diff --git a/content/country-skillet.md b/content/country-skillet.md
index be0e0c0..29a6f7d 100644
--- a/content/country-skillet.md
+++ b/content/country-skillet.md
@@ -7,12 +7,11 @@ author: yaroslav-smirnov
-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/)
diff --git a/content/couscous.md b/content/couscous.md
index 9a76186..1dc88e0 100644
--- a/content/couscous.md
+++ b/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 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).
diff --git a/content/cream-cheese.md b/content/cream-cheese.md
index 017aa1c..628d286 100644
--- a/content/cream-cheese.md
+++ b/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
diff --git a/content/creamy-mashed-potatoes.md b/content/creamy-mashed-potatoes.md
index 86ce972..0a53971 100644
--- a/content/creamy-mashed-potatoes.md
+++ b/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/)
diff --git a/content/croque-monsieur.md b/content/croque-monsieur.md
index de8bedd..96fe90b 100644
--- a/content/croque-monsieur.md
+++ b/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.
diff --git a/content/croutons.md b/content/croutons.md
index e03423a..964cb29 100644
--- a/content/croutons.md
+++ b/content/croutons.md
@@ -7,7 +7,7 @@ author: "gucko"
-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.
diff --git a/content/cuca-italiana.md b/content/cuca-italiana.md
index 2ff260e..daa1e6e 100644
--- a/content/cuca-italiana.md
+++ b/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.
diff --git a/content/danish-pancake.md b/content/danish-pancake.md
index ff0ff94..40fe30c 100644
--- a/content/danish-pancake.md
+++ b/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
diff --git a/content/demi-glace.md b/content/demi-glace.md
index 40da16a..49b481a 100644
--- a/content/demi-glace.md
+++ b/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
diff --git a/content/diannes-southwest-salad.md b/content/diannes-southwest-salad.md
index 6b2dcce..23d4a01 100644
--- a/content/diannes-southwest-salad.md
+++ b/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.
diff --git a/content/dou-sha-bao.md b/content/dou-sha-bao.md
index 0c8b23b..5d34661 100644
--- a/content/dou-sha-bao.md
+++ b/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!
diff --git a/content/dried-tomato-plum-spread.md b/content/dried-tomato-plum-spread.md
index 79c76fc..b9fae4f 100644
--- a/content/dried-tomato-plum-spread.md
+++ b/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.
diff --git a/content/drunken-beans.md b/content/drunken-beans.md
index f4d40e8..109a10e 100644
--- a/content/drunken-beans.md
+++ b/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.
diff --git a/content/dulce-de-leche.md b/content/dulce-de-leche.md
index 33d117b..a7ac9bc 100644
--- a/content/dulce-de-leche.md
+++ b/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.
diff --git a/content/eggroll-in-a-bowl.md b/content/eggroll-in-a-bowl.md
index 32e1b3b..f60a4b8 100644
--- a/content/eggroll-in-a-bowl.md
+++ b/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.
diff --git a/content/eggs.md b/content/eggs.md
index 6e408fe..b4a7014 100644
--- a/content/eggs.md
+++ b/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
diff --git a/content/egyptian-lentils.md b/content/egyptian-lentils.md
index c7d6f3c..d342432 100644
--- a/content/egyptian-lentils.md
+++ b/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.
diff --git a/content/erwtensoep.md b/content/erwtensoep.md
index a2d7b9d..4689aa5 100644
--- a/content/erwtensoep.md
+++ b/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
diff --git a/content/exotic-ginger-cumin-chicken.md b/content/exotic-ginger-cumin-chicken.md
index 0abcb12..53f9095 100644
--- a/content/exotic-ginger-cumin-chicken.md
+++ b/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.
diff --git a/content/fajitas.md b/content/fajitas.md
index d782456..8ec169c 100644
--- a/content/fajitas.md
+++ b/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.
diff --git a/content/fall-vegetable-and-chickpea-curry.md b/content/fall-vegetable-and-chickpea-curry.md
index 3169a01..66bb69d 100644
--- a/content/fall-vegetable-and-chickpea-curry.md
+++ b/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.
diff --git a/content/fennel-beans-and-kale-soup.md b/content/fennel-beans-and-kale-soup.md
index f687e8b..7935d59 100644
--- a/content/fennel-beans-and-kale-soup.md
+++ b/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).
-
+ 
4. Add one handful of greens at a time, stirring until leaves wilt.
-
+ 
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)
-
-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)
+ 
+7. Take off heat, stir in lemon juice and Parmesan. Serve with some toasted bread that is good at scooping up soup.
+ Enjoy!
diff --git a/content/fish-curry.md b/content/fish-curry.md
index 2a42b85..7bf77d5 100644
--- a/content/fish-curry.md
+++ b/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
diff --git a/content/flammkuchen.md b/content/flammkuchen.md
index e5d508e..d32b456 100644
--- a/content/flammkuchen.md
+++ b/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
diff --git a/content/francesinha.md b/content/francesinha.md
index d2636d9..5a4af4a 100644
--- a/content/francesinha.md
+++ b/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.
diff --git a/content/french-mustard-sauce-porkchops.md b/content/french-mustard-sauce-porkchops.md
index ec4a3e3..c6092fe 100644
--- a/content/french-mustard-sauce-porkchops.md
+++ b/content/french-mustard-sauce-porkchops.md
@@ -24,7 +24,8 @@ French bistrot style porkchops with a mustard, white wine and gherkins sauce. Ve
1. Cut the shallots into small dices.
2. Cut the gherkins into long strips.
-3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat.
+3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them
+ through on lower heat.
4. Once the porkchops are cooked, set them aside in a warm environment.
5. Sweat the shallots in the same pan.
6. Deglaze with white wine, let it reduce until there's about two teaspoons left.
@@ -34,4 +35,4 @@ French bistrot style porkchops with a mustard, white wine and gherkins sauce. Ve
10. Let the sauce reduce until it gets a coating consistency.
11. Mix in a knob a butter.
12. Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds.
-13. Serve with a nice mashed potato or saute potatoes.
+13. Serve with a nice mashed potato or sauté potatoes.
diff --git a/content/french-onion-soup.md b/content/french-onion-soup.md
index 20b5f9b..bddff34 100644
--- a/content/french-onion-soup.md
+++ b/content/french-onion-soup.md
@@ -28,8 +28,16 @@ author: joe-powerhouse
## Directions
-1. Sweat the onions in a covered Dutch oven over med-low heat, salt them, with 1 whole stick of butter and some olive oil for about 2 hours stirring occasionally but increasing in frequency as the heat gets raised over time.
-2. When the onions are soft and mostly shrunken down, and mostly covered by the butter, oil, and onion juice, strain and collect the juice in a bowl. Brush the onion juice over each side of slices of baguette bread.
-3. Return the strained onions to med-high heat, uncovered, stirring and deglazing with chicken broth frequently but not so frequent that they turn to mush. When the entire can of chicken broth has been added for deglazing, add 3 finely chopped garlic cloves, 1/4 cup brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce. Wait until the pot dries and a fond is formed in between adding each liquid ingredient slowly. Keep slowly deglazing with the wooden spoon and caramelizing those onions.
-4. After onions are thoroughly caramelized and there are no more liquid ingredients to add, pour in 64oz beef broth and 2-3 Bay leaves. Cover on medium heat until it simmers. It is now ready to serve!
-5. Put sliced (and onion-juice brushed) bread in 400F oven until toasted, then under the broiler covered in cheese until melted. Soup can be served poured over the bread slices or the bread floating on top.
+1. Sweat the onions in a covered Dutch oven over med-low heat, salt them, with 1 whole stick of butter and some olive
+ oil for about 2 hours stirring occasionally but increasing in frequency as the heat gets raised over time.
+2. When the onions are soft and mostly shrunken down, and mostly covered by the butter, oil, and onion juice, strain and
+ collect the juice in a bowl. Brush the onion juice over each side of slices of baguette bread.
+3. Return the strained onions to med-high heat, uncovered, stirring and deglazing with chicken broth frequently but not
+ so frequent that they turn to mush. When the entire can of chicken broth has been added for deglazing, add 3 finely
+ chopped garlic cloves, 1/4 cup brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce. Wait until the pot
+ dries and a fond is formed in between adding each liquid ingredient slowly. Keep slowly deglazing with the wooden
+ spoon and caramelizing those onions.
+4. After onions are thoroughly caramelized and there are no more liquid ingredients to add, pour in 64oz beef broth and
+ 2-3 Bay leaves. Cover on medium heat until it simmers. It is now ready to serve!
+5. Put sliced (and onion-juice brushed) bread in 400F oven until toasted, then under the broiler covered in cheese until
+ melted. Soup can be served poured over the bread slices or the bread floating on top.
diff --git a/content/french-toast.md b/content/french-toast.md
index 0833a16..804206d 100644
--- a/content/french-toast.md
+++ b/content/french-toast.md
@@ -7,7 +7,7 @@ author: ryan-wilson
-This recipe results in five slices of easy to make french toast.
+This recipe results in five slices of easy to make French toast.
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 25 min
@@ -27,10 +27,10 @@ This recipe results in five slices of easy to make french toast.
2. Take your two eggs and crack them into a bowl together.
3. Pour milk in the bowl with the eggs.
4. Break the yolks and stir the eggs and milk well with a beater until it's a smooth, yellow liquid.
-5. Dip one side of bread into the bowl, making sure the liquid gets into all of the surface area of that side.
+5. Dip one side of bread into the bowl, making sure the liquid gets into all the surface area of that side.
6. Immediately bring the side back up and scrape off any access liquid on the side with a butter knife.
7. Repeat steps 5-6, but for the other side of the bread.
8. Drop into the hot pan.
9. Cook both sides until golden brown, then plop onto a plate.
10. Repeat steps 5 to 9 until you have cooked all of your bread.
-11. Drench french toast stack in Maple syrup (Optional)
+11. Drench French toast stack in Maple syrup (Optional)
diff --git a/content/fried-anglerfish-fillet.md b/content/fried-anglerfish-fillet.md
index 62c3099..1705da8 100644
--- a/content/fried-anglerfish-fillet.md
+++ b/content/fried-anglerfish-fillet.md
@@ -7,7 +7,9 @@ author: shou-ganai
-This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devil' variant) meat is mild, absorbing the butter and subtle flavours of the herbs. Preparing the anglerfish is an involved process that I'll try and explain to the best of my abilities but watching someone do it would be more then helpful.
+This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devil' variant) meat
+is mild, absorbing the butter and subtle flavours of the herbs. Preparing the anglerfish is an involved process that
+I'll try and explain to the best of my abilities but watching someone do it would be more than helpful.
## Ingredients
@@ -20,18 +22,25 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically
### Preparing the fish
-1. Turn the creature on its back. With a sharp and preferably short-bladed knife make an incision from the anus to just between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs.
+1. Turn the creature on its back. With a sharp and preferably short-bladed knife make an incision from the anus to just
+ between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting
+ force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs.
2. Remove the organs. Gently pull and cut the membrane that connects each to the rest of the body.
3. Make an incision around the mouth (the hard 'lips'), turn the fish around and do the same to that side.
-4. Start to slowly but firmly pull back the skin cutting whenever there is resistance as you make your way towards the tail.
-5. Once you have removed the skin, flip it back onto its back and cut off the thin flabs of meat of its underside and fins from the body. At this point there should be a clear distinction between the body and the larger head. Behead the animal.
+4. Start to slowly but firmly pull back the skin cutting whenever there is resistance as you make your way towards the
+ tail.
+5. Once you have removed the skin, flip it back onto its back and cut off the thin flabs of meat of its underside and
+ fins from the body. At this point there should be a clear distinction between the body and the larger head. Behead
+ the animal.
6. With a filleting knife, fillet the meat from the backbone and remove the tail.
7. You should be left with 2 long strips of meat. Cut each in half.
### Cooking
-8. In a pan on medium heat, melt a good amount of butter and place the fillets inside. The goal here is to sear the meat to get that light crust. Flip until all sides have turned the 'golden brown' color.
-9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes.
+8. In a pan on medium heat, melt a good amount of butter and place the fillets inside. The goal here is to sear the meat
+ to get that light crust. Flip until all sides have turned the 'golden brown' color.
+9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat
+ until fully cooked. Time here varies, but it can be anywhere between 5-10 minutes.
10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter.
diff --git a/content/fried-potatoes.md b/content/fried-potatoes.md
index e10946a..5deca68 100644
--- a/content/fried-potatoes.md
+++ b/content/fried-potatoes.md
@@ -6,11 +6,13 @@ author: themisch
---
## Ingredients
+
- Potatoes
- Oil or Crème Fraîche
- Onions
## Directions
+
1. Peel and cut the potatoes to desired size.
2. Cut the onions.
3. Put a bit of Oil or Crème Fraîche in your pan.
diff --git a/content/frijol-con-puerco.md b/content/frijol-con-puerco.md
index aa16e62..df74834 100644
--- a/content/frijol-con-puerco.md
+++ b/content/frijol-con-puerco.md
@@ -27,7 +27,8 @@ author: bianca-purin
1. In a large pot, put the black beans and 6 liters of water.
2. Bring to a boil over medium heat and cook, with the lid half-open, **for 45 minutes**.
3. Add the pork, onion, epazote or cilantro, and salt.
-4. Stir well. Cook for another **hour and a half**, with the pot partially covered, ***until the pork is cooked and tender.***
+4. Stir well. Cook for another **hour and a half**, with the pot partially covered,
+ ***until the pork is cooked and tender.***
5. Make sure the broth does not dry out. You can add about 4 extra cups of boiling water after adding the pork.
6. Put out the fire. Make sure the seasoning is OK.
7. Serve the beans with pork with the radishes, cilantro, avocado, lemons, _chiltomate_ sauce and habaneros.
diff --git a/content/frittata.md b/content/frittata.md
index e3ea753..40ddc31 100644
--- a/content/frittata.md
+++ b/content/frittata.md
@@ -5,7 +5,8 @@ tags: ['eggs', 'italian', 'cheesefare']
author: aj
---
-Very filling egg dish that's easy, fast, and can be eaten at any meal. Any other types of vegetables can be added, this is just what I use the most
+Very filling egg dish that's easy, fast, and can be eaten at any meal. Any other types of vegetables can be added, this
+is just what I use the most
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
@@ -22,16 +23,19 @@ Very filling egg dish that's easy, fast, and can be eaten at any meal. Any other
## Directions
-1. Dice peppers and onions and saute in an oven safe pan at medium heat.
+1. Dice peppers and onions and sauté in an oven safe pan at medium heat.
2. Add in meat to the pan and set oven to low broil.
3. Beat eggs, cream, salt, and pepper together in a bowl.
4. Add in egg mixture to the pan and mix together until even.
5. Cook egg and vegetable mixture in pan until eggs begin to firm up and edges begin to pull away. Place into oven
-6. Keep in Oven until completely firm. At this point you can add shredded cheese on top and put back into the oven until melted (about 2 more minutes)
+6. Keep in Oven until completely firm. At this point you can add shredded cheese on top and put back into the oven until
+ melted (about 2 more minutes)
7. Flip out of pan and cool to room temperature to ensure settling.
## Notes
+
- Other good vegetables include spinach, tomatoes, mushrooms, broccoli rabe
- If adding tomatoes, try to keep as much of the juice out to prevent it from being too watery and falling apart
-- An easy way to get it out of the pan is flip upside down on to a plate and then flip again onto another plate/cooling rack
+- An easy way to get it out of the pan is flip upside down on to a plate and then flip again onto another plate/cooling
+ rack
- It is possible to use ground meat as well, but it may have to cook a bit longer in the over to ensure firmness.
diff --git a/content/full-english-breakfast.md b/content/full-english-breakfast.md
index 76923b8..bcd0b70 100644
--- a/content/full-english-breakfast.md
+++ b/content/full-english-breakfast.md
@@ -5,7 +5,9 @@ tags: ['english', 'breakfast']
date: 2022-04-15
---
-This is a hearty English breakfast, common in the UK. This recipe is made up largely of ingredients that someone would have in their fridge/cooler, although for an authentic experience, purchasing English back bacon and English sausages would be preferable.
+This is a hearty English breakfast, common in the UK. This recipe is made up largely of ingredients that someone would
+have in their fridge/cooler, although for an authentic experience, purchasing English back bacon and English sausages
+would be preferable.
- 🍳 Cook time: 40 min
- 🍽️ Servings: 2
@@ -26,13 +28,15 @@ This is a hearty English breakfast, common in the UK. This recipe is made up lar
2. Prepare you mushrooms by cutting off the ends of the woody stems, and washing them in a colander.
3. Prepare your tomato by cutting off the stem, and slicing it in half.
4. Crack your eggs into a bowl and whisk them until homogeneous.
-5. Place your sausages onto a oven tray, and begin cooking them for 15 minutes.
+5. Place your sausages onto an oven tray, and begin cooking them for 15 minutes.
6. Place your bacon into a cold pan and begin to cook on high.
7. Once the bacon is crispy on one side, flip and begin browning on the other.
8. When cooked, place the bacon onto a plate with paper towels to drain.
-9. If fifteen minutes have passed at this point, take the sausages out of the oven and flip them to get colour on the other side,
+9. If fifteen minutes have passed at this point, take the sausages out of the oven and flip them to get colour on the
+ other side,
10. Set your pan to medium, and scramble the whisked eggs in the same pan,
-11. Once the egg's curd has set somewhat, push the eggs to the side of the pan and place your tomato into it (cut side down); building colour,
+11. Once the egg's curd has set somewhat, push the eggs to the side of the pan and place your tomato into it (cut side
+ down); building colour,
12. Add your mushrooms to the same pan.
13. Add your baked beans to a pot set to medium. Once they are simmering, they are done.
14. Toast your bread as preferred.
diff --git a/content/galinha-caipira.md b/content/galinha-caipira.md
index 4ceff9a..758ddef 100644
--- a/content/galinha-caipira.md
+++ b/content/galinha-caipira.md
@@ -13,7 +13,8 @@ Chicken stew ubiquitous in rural Brazil. Perfect pair with rice and beans, polen
## Ingredients
-- A whole ckicken weighing close to 2,5kg (roughly 3 pounds). Avoid industrially grown birds, as those can make the stew very greasy and flavorless.
+- A whole ckicken weighing close to 2,5kg (roughly 3 pounds). Avoid industrially grown birds, as those can make the stew
+ very greasy and flavorless.
- A cup of diced onions of any kind.
- Half a cup of diced chives.
- A tablespoon of lard.
@@ -25,5 +26,6 @@ Chicken stew ubiquitous in rural Brazil. Perfect pair with rice and beans, polen
2. In a pan (best if cast iron), add the lard and heat it up very well.
3. Add the chicken and lower the heat.
4. After the meat sears, add the diced onions.
-5. When the onions brown, cover the pot with boiling water, and let it simmer for two hours. If it dries, add more water.
+5. When the onions brown, cover the pot with boiling water, and let it simmer for two hours. If it dries, add more
+ water.
6. After those two hours, add the diced chives and simmer it for more thirty minutes.
diff --git a/content/garam-masala.md b/content/garam-masala.md
index 6e52f74..66e022c 100644
--- a/content/garam-masala.md
+++ b/content/garam-masala.md
@@ -17,17 +17,21 @@ A spice mixture for most Indian dishes
- 1 tbsp Fennel seeds
- 5/6 Bayleaf
- 5/6 Black pepper pods
-- 1 Star anise (Optional)
+- 1-Star anise (Optional)
- Mace (Optional): Mace is a dried flower originating from the Nutmeg plant. Use no more than 3 strands of this flower.
## Directions
-1. Star anise and Mace are normally not added to Garam masala. They are added specially if someone is making [Biriyani](/lamb-biriyani).
+1. Star anise and Mace are normally not added to Garam masala. They are added specially if someone is
+ making [Biriyani](/lamb-biriyani).
2. Cloves will make the masala really hot. So make sure to add only as much as you want to eat.
-3. Too much Mace makes the masala quite bitter. So make sure you do not add more than what has been recommended. The amount of other spices can be changed according to taste.
+3. Too much Mace makes the masala quite bitter. So make sure you do not add more than what has been recommended. The
+ amount of other spices can be changed according to taste.
4. Wash all the dry spices really well.
-5. If you live in a place which is very sunny, sun dry your washed spices for about 1 day. If not then on a frying pan with a heavy bottom, place all the spices and dry roast them until aromatic.
+5. If you live in a place which is very sunny, sun dry your washed spices for about 1 day. If not then on a frying pan
+ with a heavy bottom, place all the spices and dry roast them until aromatic.
6. Cool the dry spices and put them into a mixer. Mix thoroughly.
-7. Sieve the powder and add the larger pieces into the mixer once again and mix it again until everything turns into a fine powder. This step might need to be repeated a few times.
+7. Sieve the powder and add the larger pieces into the mixer once again and mix it again until everything turns into a
+ fine powder. This step might need to be repeated a few times.
8. The resulting mixture is garam masala. Store it in airtight glass jars.
9. You can store this mixture for about 2/3 months in a cool dry place.
diff --git a/content/ginataang-kalabasa.md b/content/ginataang-kalabasa.md
index 6a15810..277dfc3 100644
--- a/content/ginataang-kalabasa.md
+++ b/content/ginataang-kalabasa.md
@@ -13,15 +13,17 @@ Or "Squash in Coconut Milk". This is a common Filipino dish.
## Ingredients
-- One medium sized squash that is easy to peel (butternut squash is usually best)
+- One medium-sized squash that is easy to peel (butternut squash is usually best)
- Two cans of coconut milk
- One onion
- A few cloves of garlic
## Directions
-1. Remove the seeds from your squash, then peel it and chop it up into large cubes, then set aside. (The easiest way to peel the squash while raw is to cut it into strips and cut the skin off of each strip individually)
+1. Remove the seeds from your squash, then peel it and chop it up into large cubes, then set aside. (The easiest way to
+ peel the squash while raw is to cut it into strips and cut the skin off of each strip individually)
2. Chop your onion and garlic and cook in an oiled stock pot until translucent.
-3. Once your onions are translucent add both cans of coconut milk to the pot along with your cubes of squash. Let simmer until squash is soft.
+3. Once your onions are translucent add both cans of coconut milk to the pot along with your cubes of squash. Let simmer
+ until squash is soft.
4. When your squash is soft take a potato masher and mash about half of your squash leaving the rest of it as cubes.
5. Take off heat and serve over rice.
diff --git a/content/ginger-garlic-broccoli.md b/content/ginger-garlic-broccoli.md
index 69add79..153839c 100644
--- a/content/ginger-garlic-broccoli.md
+++ b/content/ginger-garlic-broccoli.md
@@ -25,8 +25,9 @@ Asian inspired broccoli dish with tasty sauce. Sauce can be used for all kinds o
2. Fill your pan (or wok) around half inch (1.57cm) with water and bring to a rapid boil.
3. Put broccoli in and steam with lid on for approx. 3 minutes.
4. Drain broccoli and wipe pan dry.
-5. One teaspoon of oil and saute garlic and ginger (use sesame seed oil for Asian touch, but neutral or olive oil works well too).
+5. One teaspoon of oil and sauté garlic and ginger (use sesame seed oil for Asian touch, but neutral or olive oil works
+ well too).
6. Deglaze with sherry, put half a cup (approx 120 ml) of warm water or chicken stock. Reduce on medium-high heat.
7. Stir in soy sauce, brown sugar and lemon juice to your taste.
8. Thicken sauce with corn starch.
-9. Put dry cooked broccoli back in and saute for very short time (you want it nice and crunchy).
+9. Put dry cooked broccoli back in and sauté for very short time (you want it nice and crunchy).
diff --git a/content/gluehwein.md b/content/gluehwein.md
index eba00ce..f138cae 100644
--- a/content/gluehwein.md
+++ b/content/gluehwein.md
@@ -5,7 +5,8 @@ tags: ['drink', 'quick', 'swiss', 'german', 'french']
author: bernhard-egger
---
-A recipe for Glühwein/mulled wine a beverage you can find at almost every European christmas market. This recipe is my favorite one - optimized for flavor rather than alcohol content (it still kicks in).
+A recipe for Glühwein/mulled wine a beverage you can find at almost every European Christmas market. This recipe is my
+favorite one - optimized for flavor rather than alcohol content (it still kicks in).
- 🍽️ Servings:1-4
@@ -13,16 +14,18 @@ A recipe for Glühwein/mulled wine a beverage you can find at almost every Europ
for 1 liter of Glühwein
-- 300 ml Cassis-Juice (Johannesbeer), if you can't find it you can replace it with another juice, I did it e.g. with cranberry pomegranate juice
+- 300 ml Cassis-Juice (Johannesbeer), if you can't find it you can replace it with another juice, I did it e.g. with
+ cranberry pomegranate juice
- 1 bottle 700ml red wine (I prefer Primitivo/Zinfandel), don't buy a cheap cooking wine, you want to drink it :)
- 50 g Sugar
- 25 g Raisins
- 1 orange
-- 1 cinamon bark
+- 1 cinnamon bark
- 1 spoon ginger powder (or a bit of fresh ginger)
- 1 spoon cloves
- 5 star anise
-- if you don't have the spices you can also just throw in sweet cinamon tea bags instead (or similar), they contain most spices - I took 6 teabags for 1 litre
+- if you don't have the spices you can also just throw in sweet cinnamon tea bags instead (or similar), they contain most
+ spices - I took 6 teabags for 1 litre
## Directions
diff --git a/content/gnocchi.md b/content/gnocchi.md
index db86942..cf5ad22 100644
--- a/content/gnocchi.md
+++ b/content/gnocchi.md
@@ -5,7 +5,7 @@ tags: ['italian', 'potato', 'side', 'fasting']
author: luke-smith
---
-Gnocchi is a pasta based on potato, making it a less bloating alternative to other kinds of pasta.
+Gnocchi is pasta based on potato, making it a less bloating alternative to other kinds of pasta.
They are substantial and can be roasted in butter and other ingredients.
## Ingredients
@@ -22,11 +22,14 @@ They are substantial and can be roasted in butter and other ingredients.
1. Boil potatoes (with their skins) until mashable.
2. Slice potatoes in two and scoop them out of their skin.
3. Mash with a potato-masher while adding kosher salt.
-4. Slowly begin to add flour while mashing and kneading until there are no lumps of potato and the potato/flour mixture takes on a dough-like consistency.
+4. Slowly begin to add flour while mashing and kneading until there are no lumps of potato and the potato/flour mixture
+ takes on a dough-like consistency.
5. Begin to boil more water with lots of kosher salt added.
-6. Flour a work surface, pinch off some of the dough and roll it on the surface into a long chubby snake.
+6. Flour a work surface, pinch off some dough and roll it on the surface into a long chubby snake.
7. Slice the dough snake into small pieces. Press the pieces with your finger to make an indentation.
8. Add the pieces to the boiling water. They will rise to the top when they are ready.
-9. In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional). Smashed tomato juices are also a nice addition.
-10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins to dry, add some pasta water.
-12. Serve gnocchi on a plate, grate on Parmigiano-Reggiano cheese liberally. Add garnish if desired.
+9. In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional).
+ Smashed tomato juices are also a nice addition.
+10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins
+ to dry, add some pasta water.
+11. Serve gnocchi on a plate, grate on Parmigiano-Reggiano cheese liberally. Add garnish if desired.
diff --git a/content/grands-peres.md b/content/grands-peres.md
index 8622822..9e2da1f 100644
--- a/content/grands-peres.md
+++ b/content/grands-peres.md
@@ -7,7 +7,7 @@ author: 'prox'
-- ⏲️ Prep time: 5 min
+- ⏲️ Prep time: 5 min
- 🍳 Cook time: 15 min
- 🍽️ Servings:5-6
@@ -25,7 +25,8 @@ author: 'prox'
1. Stir together flour, baking powder and salt until aerated and no longer clumpy.
2. Work in the butter with your fingertips and add milk. Form into 5-6 balls.
-3. In a saucepan equipped with a lid, bring water and syrup to a simmer. Add dough balls and cover. Simmer on low 12-15 minutes.
+3. In a saucepan equipped with a lid, bring water and syrup to a simmer. Add dough balls and cover. Simmer on low 12-15
+ minutes.
## Notes
diff --git a/content/greek-easter-cookies.md b/content/greek-easter-cookies.md
index ef97d07..33e291e 100644
--- a/content/greek-easter-cookies.md
+++ b/content/greek-easter-cookies.md
@@ -29,11 +29,16 @@ A very simple, delicious, and traditional greek recipe for easter cookies.
## Directions
-1. Cream butter and sugar together until fluffy. Add eggs one at a time and blend well between each.
+1. Cream butter and sugar together until fluffy. Add eggs one at a time and blend well between each.
2. Add ammonium to the warmed milk and add to the butter, sugar, and egg mixture.
-3. Start adding flour to the wet mixture and at this time also add the baking powder, vanilla, lemon/orange zest, salt and orange juice.
-4. Mix well and start adding flour slowly until you are able to roll the dough easily between your hands. (This is a big batch, if your mixer can’t handle the volume, then knead by hand).
-5. Form dough in a ball and place in a big bowl. Let it rest for about 30 minutes, cover it with saran wrap and keep in oven or draft free area.
+3. Start adding flour to the wet mixture and at this time also add the baking powder, vanilla, lemon/orange zest, salt
+ and orange juice.
+4. Mix well and start adding flour slowly until you are able to roll the dough easily between your hands. (This is a big
+ batch, if your mixer can’t handle the volume, then knead by hand).
+5. Form dough in a ball and place in a big bowl. Let it rest for about 30 minutes, cover it with saran wrap and keep in
+ oven or draft free area.
6. Line pans with parchment paper.
-7. Form dough by hand in ½ inch thick 3 inch long strips and then twist together or any shape you like. If the dough is sticky dip hands in oil.
-8. Brush with beaten egg yolks and bake at 350F for about 20 minutes or 325F convection. Watch carefully as they can burn easily!
+7. Form dough by hand in ½ inch thick 3 inch long strips and then twist together or any shape you like. If the dough is
+ sticky dip hands in oil.
+8. Brush with beaten egg yolks and bake at 350F for about 20 minutes or 325F convection. Watch carefully as they can
+ burn easily!
diff --git a/content/greek-salad.md b/content/greek-salad.md
index bcd98b7..71fba53 100644
--- a/content/greek-salad.md
+++ b/content/greek-salad.md
@@ -26,7 +26,6 @@ author: joel-maxuel
- Salt and freshly ground Black Pepper
- 2 Tbsp Lemon juice, fresh
-
## Directions
1. Combine the lettuce, tomatoes, cucumber, onion, bell pepper, olives in a bowl.
diff --git a/content/greek-yogurt.md b/content/greek-yogurt.md
index 213527e..39c1c18 100644
--- a/content/greek-yogurt.md
+++ b/content/greek-yogurt.md
@@ -2,14 +2,14 @@
title: "Greek Yogurt"
date: 2022-04-16
tags: ['basic', 'cheesefare']
-author: "SuperDuperDeou"
+author: "SuperDuperDeou"
---
## Ingredients
- 2 thermos, ½l capacity each
- thermometer
-- 1 cheesecloth
+- 1 cheesecloth
- 1l milk
- 100ml yogurt
@@ -17,11 +17,11 @@ author: "SuperDuperDeou"
- bring the milk to 45°C (113°F)
- pour the yogurt into the milk
-- wisk well
+- whisk well
- bring the milk to 45°C (113°F) again (don't go higher than that, please)
- boil some water (about 100ml) and use it to wash the thermos from inside
- let the water out and pour the milk into the thermos
-- leave the thermos in the oven(or in any other place whithout air flow) for 12h
+- leave the thermos in the oven(or in any other place without air flow) for 12h
- pour the newly obtained yogurt into the cheesecloth.
-- hang the cheesecloth for 30 minutes to 4 hours, depending on the desired density (the longer the denser)
+- hang the cheesecloth for 30 minutes to 4 hours, depending on the desired density (the longer, the denser)
- store in the fridge
diff --git a/content/grilled-mackerel-with-miso-soup-and-squash.md b/content/grilled-mackerel-with-miso-soup-and-squash.md
index 0b1feb1..59d7e7c 100644
--- a/content/grilled-mackerel-with-miso-soup-and-squash.md
+++ b/content/grilled-mackerel-with-miso-soup-and-squash.md
@@ -4,6 +4,7 @@ tags: ['fish', 'soup', 'japanese']
date: 2022-11-16
author: "Elsie Bee"
---
+
- ⏲️ Prep time: 45 min
- 🍳 Cook time: 15 min
- 🍽️ Servings: 2
@@ -21,9 +22,11 @@ author: "Elsie Bee"
## Directions
-1. Place the mackerel fillets in a small container at room temperature. Pour sake on both sides of the fillets and let rest in the container, covered, for 30 min.
+1. Place the mackerel fillets in a small container at room temperature. Pour sake on both sides of the fillets and let
+ rest in the container, covered, for 30 min.
2. Cut onion into large slices.
-3. To a saucepan, add two cups of water, sliced onions, and miso paste. Whisk the solution until the miso paste is fully dissolved.
+3. To a saucepan, add two cups of water, sliced onions, and miso paste. Whisk the solution until the miso paste is fully
+ dissolved.
4. Bring to a boil. Let the miso soup boil for about 10-15 min, then bring to a simmer.
5. While the miso boils, peel the summer squash. Cut squash into 1/4 in half moons.
6. In a large pan, melt 1 tbsp butter at medium-high heat.
diff --git a/content/grostoli.md b/content/grostoli.md
index aff6a8a..9c87db1 100644
--- a/content/grostoli.md
+++ b/content/grostoli.md
@@ -1,12 +1,13 @@
---
-title: Grostoli
+title: Grostoli
tags: ['Fry', 'Italian', 'Brazilian']
date: 2022-09-21
author: "bernardo-slongo"
---
-Very popular fritter in Italian colonies throughout South Brazil. Not to be mistaken with Venetian Crostoli or Chiacchiere, even though those are still made. My grandmother's recipe is more like Castagnole with Crostoli shape, with some post-Italian adaptations.
-
+Very popular fritter in Italian colonies throughout South Brazil. Not to be mistaken with Venetian Crostoli or
+Chiacchiere, even though those are still made. My grandmother's recipe is more like Castagnole with Crostoli shape, with
+some post-Italian adaptations.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 10 min
@@ -20,7 +21,7 @@ Very popular fritter in Italian colonies throughout South Brazil. Not to be mist
- A pinch of salt
- 4 eggs
- 3 tablespoons of lard or butter.
-- 4 tablespoons of a 40% a.b.v. spirit. Cachaça is the main one, Rum or Grappa will do.
+- 4 tablespoons of a 40% a.b.v. spirit. Cachaça is the main one, Rum or Grappa will do.
- A cup of milk.
## Directions
diff --git a/content/guacamole.md b/content/guacamole.md
index 18bad72..40c2380 100644
--- a/content/guacamole.md
+++ b/content/guacamole.md
@@ -33,4 +33,5 @@ And of course, some totopos to eat with.
This recipe is best consumed fresh, since the avocado oxidizes pretty fast and
might lose its appetizing color and texture in just some hours.
-Originally published at [https://www.yaroslavps.com/food/fresh-guacamole/](https://www.yaroslavps.com/food/fresh-guacamole/)
+Originally published
+at [https://www.yaroslavps.com/food/fresh-guacamole/](https://www.yaroslavps.com/food/fresh-guacamole/)
diff --git a/content/gumbo-shrimp-and-sausage.md b/content/gumbo-shrimp-and-sausage.md
index 69ff398..deb9f02 100644
--- a/content/gumbo-shrimp-and-sausage.md
+++ b/content/gumbo-shrimp-and-sausage.md
@@ -1,51 +1,52 @@
---
-title: "Shrimp and Sausage Gumbo"
+title: "Shrimp and Sausage Gumbo"
date: 2021-03-15
tags: ['american', 'fish', 'rice']
author: carl-zimmerman
---
-This recipe is a simplified version of AB's Seafood Gumbo -- [youtube](https://youtu.be/XuiKYWb7s5o)
+This recipe is a simplified version of AB's Seafood Gumbo -- [youtube](https://youtu.be/XuiKYWb7s5o)
-- ⏲️ Prep time: 15 min
-- 🍳 Cook time: 130 min
-- 🍽️ Servings: 4-6
+- ⏲️ Prep time:15 min
+- 🍳 Cook time:130 min
+- 🍽️ Servings:4-6
## Ingredients
-- 2-3 lbs Shrimp
-- 2 lbs Andouille Sausage
-- 2 (32 oz) Chicken Broth
-- 1 cup olive oil
-- 1 cup All Purpose Flour
-- 1 cup finely chopped Yellow Onion
-- 1 cup finely chopped Green Pepper
-- 1 cup finely chopped Celery
-- 2 tbsp minced Garlic
-- 1 tbsp Worcestershire Sauce
-- 1 tbsp Cajun or Creole Seasoning (Creole Kick)
-- 1 12 oz. bottle of Beer
-- 1 tsp dried Thyme
-- 1 tsp dried Parsley
-- 3 - 5 Bay Leafs
-- 1/2 cup Green Onions
-- 1-2 cups White Rice
-- (Optional) 1 Jalapeño Pepper
-- (Optional) Instead of chicken broth, you can use your own shrimp stock
+- 2-3 lbs Shrimp
+- 2 lbs Andouille Sausage
+- 2(32 oz)Chicken Broth
+- 1 cup olive oil
+- 1 cup All Purpose Flour
+- 1 cup finely chopped Yellow Onion
+- 1 cup finely chopped Green Pepper
+- 1 cup finely chopped Celery
+- 2 tbsp minced Garlic
+- 1 tbsp Worcestershire Sauce
+- 1 tbsp Cajun or Creole Seasoning(Creole Kick)
+- 1 12 oz. bottle of Beer
+- 1 tsp dried Thyme
+- 1 tsp dried Parsley
+- 3 - 5 Bay Leafs
+- 1/2 cup Green Onions
+- 1-2 cups White Rice
+- (Optional)1 Jalapeño Pepper
+- (Optional)Instead of chicken broth, you can use your own shrimp stock
## Directions
-1. Prep the vegetables
-2. Get the roux started: Mix oil and flour over heat until it turns into a dark chocolate color. Low - medium heat for about 30 minutes or medium - high for 15 - 20 minutes if you're feeling brave.
-3. Ensure to stir frequently while adding the following ingredients.
-4. Add onion. Cook for 5 minutes.
-5. Add celery and peppers. Cook for 5 minutes.
-6. Add garlic. Cook for 1 minute.
-7. Add beer.
-8. Add broth.
-9. Add seasonings and Worcestershire Sauce.
-10. Add sausage and bring to a boil.
-11. Lower heat, cover, simmer for 90 minutes.
-12. Increase heat to medium. Add shrimp and cook for 5-7 minutes.
-13. Turn off the heat and serve over white rice.
-14. (Optional) For leftovers, boil gumbo with dry white rice and turn it into a jambalaya.
+1. Prep the vegetables
+2. Get the roux started: Mix oil and flour overheat until it turns into a dark chocolate color. Low - medium heat for
+ about 30 minutes or medium - high for 15 - 20 minutes if you're feeling brave.
+3. Ensure to stir frequently while adding the following ingredients.
+4. Add onion. Cook for 5 minutes.
+5. Add celery and peppers. Cook for 5 minutes.
+6. Add garlic. Cook for 1 minute.
+7. Add beer.
+8. Add broth.
+9. Add seasonings and Worcestershire Sauce.
+10. Add sausage and bring to a boil.
+11. Lower heat, cover, simmer for 90 minutes.
+12. Increase heat to medium. Add shrimp and cook for 5-7 minutes.
+13. Turn off the heat and serve over white rice.
+14. (Optional)For leftovers, boil gumbo with dry white rice and turn it into a jambalaya.
diff --git a/content/gypsy-soup.md b/content/gypsy-soup.md
index c9caa69..9886d06 100644
--- a/content/gypsy-soup.md
+++ b/content/gypsy-soup.md
@@ -5,7 +5,8 @@ date: 2022-08-04
author: joel-maxuel
---
-The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. Such as peas or green beans to replace peppers, or carrots and/or squash to replace the sweet potato.
+The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. Such as peas or green
+beans to replace peppers, or carrots and/or squash to replace the sweet potato.
- ⏲️ Prep time: 40 min
- 🍳 Cook time: 30 min
@@ -33,7 +34,8 @@ The vegetables used in this soup are flexible. Any orange vegetable can be combi
## Directions
-1. In a soup kettle or large saucepan, saute onions garlic, celery, and sweet potatoes in olive oil for about five minutes.
+1. In a soup kettle or large saucepan, sauté onions' garlic, celery, and sweet potatoes in olive oil for about five
+ minutes.
2. Add seasonings, except tamari, and the stock/water. Simmer covered, for fifteen minutes.
3. Add remaining vegetables, chickpeas, and tamari.
4. Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.
diff --git a/content/hakka-style-meatballs.md b/content/hakka-style-meatballs.md
index 7b7286f..12594ae 100644
--- a/content/hakka-style-meatballs.md
+++ b/content/hakka-style-meatballs.md
@@ -5,7 +5,6 @@ date: 2022-09-11
author: joel-maxuel
---
-
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 3
@@ -28,9 +27,18 @@ author: joel-maxuel
## Directions
-1. Preheat oven to 450F. Add 1 1/4 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over a medium-high heat. Add rice and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed (12-14 mins). Add peas halfway through cooking. When rice is done, remove pot from heat, and leave covered.
-2. While rice cooks, combine beef, panko, half the ginger, a quarter of the soy sauce and a third of the Moroccan spice blend. Roll mixture into 9 equal-sized meatballs. Arrange meatballs on a parchment-lined baking sheet. Bake on the middle rack in the oven until golden-brown and cooked through (8-10 mins).
-3. Meanwhile, core and cut the green peppers into 1/2" pieces and roughly chop cilantro. Stir together sweet chili sauce, remaining soy sauce, 1/4 cup water and chili garlic sauce in a small bowl.
-4. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp oil, then onion and peppers. Cook, stirring occasionally, until slightly softened (2-3 mins). Add remaining ginger and remaining Moroccan spice blend. Cook, stirring constantly, until fragrant (30 sec).
-5. Add meatballs and the stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce thickens slightly and coats meatballs (1 min). Season with salt and pepper, to taste.
-6. Add half the cilantro to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies, and any sauce in the pan. Sprinkle remaining cilantro over top.
+1. Preheat oven to 450F. Add 1 1/4 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over a
+ medium-high heat. Add rice and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed (12-14
+ mins). Add peas halfway through cooking. When rice is done, remove pot from heat, and leave covered.
+2. While rice cooks, combine beef, panko, half the ginger, a quarter of the soy sauce and a third of the Moroccan spice
+ blend. Roll mixture into 9 equal-sized meatballs. Arrange meatballs on a parchment-lined baking sheet. Bake on the
+ middle rack in the oven until golden-brown and cooked through (8-10 mins).
+3. Meanwhile, core and cut the green peppers into 1/2" pieces and roughly chop cilantro. Stir together sweet chili
+ sauce, remaining soy sauce, 1/4 cup water and chili garlic sauce in a small bowl.
+4. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp oil, then onion and peppers. Cook, stirring
+ occasionally, until slightly softened (2-3 mins). Add remaining ginger and remaining Moroccan spice blend. Cook,
+ stirring constantly, until fragrant (30 sec).
+5. Add meatballs and the stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce thickens slightly
+ and coats meatballs (1 min). Season with salt and pepper, to taste.
+6. Add half the cilantro to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies,
+ and any sauce in the pan. Sprinkle remaining cilantro over top.
diff --git a/content/hamburger-patties-all-beef.md b/content/hamburger-patties-all-beef.md
index 43b8fe8..685f0cd 100644
--- a/content/hamburger-patties-all-beef.md
+++ b/content/hamburger-patties-all-beef.md
@@ -9,13 +9,13 @@ author: "James Hendrie"
## Ingredients
-- 1 lb ground beef, 20% or more fat ratio
-- Onion, chopped or powder (optional)
-- Garlic, chopped or powder (optional)
+- 1 lb ground beef, 20% or more fat ratio
+- Onion, chopped or powder (optional)
+- Garlic, chopped or powder (optional)
## Directions
-1. Form patties with the beef. Use high-fat ground beef, you won't need oil.
-2. Place into a pan, pre-heated or otherwise, at medium/med-high temperature.
-3. Add salt, pepper, and optional seasonings.
-4. Cook until done, flipping occasionally to prevent burning.
+1. Form patties with the beef. Use high-fat ground beef, you won't need oil.
+2. Place into a pan, pre-heated or otherwise, at medium/med-high temperature.
+3. Add salt, pepper, and optional seasonings.
+4. Cook until done, flipping occasionally to prevent burning.
diff --git a/content/hamburger-patties.md b/content/hamburger-patties.md
index 9a3eba7..fc86e12 100644
--- a/content/hamburger-patties.md
+++ b/content/hamburger-patties.md
@@ -8,19 +8,19 @@ tags: ['american', 'quick', 'beef', 'sandwich']
## Ingredients
-- 1 cup soft bread crumb
-- 1/2 cup milk
-- 1 1/2 pound ground beef
-- 1 medium onion, chopped
-- 1/2 teaspoon salt
-- dash pepper
-- 1/2 teaspoon cayenne
-- 1 teaspoon Worcestershire sauce
-- 2 tablespoons of fat or salad oil
+- 1 cup soft bread crumb
+- 1/2 cup milk
+- 1 1/2 pound ground beef
+- 1 medium onion, chopped
+- 1/2 teaspoon salt
+- dash pepper
+- 1/2 teaspoon cayenne
+- 1 teaspoon Worcestershire sauce
+- 2 tablespoons of fat or salad oil
## Directions
-1. Combine all ingredients except fat: mix well; shape into 6 patties.
-2. Heat fat in skillet.
-3. Brown patties on all sides; lower heat; cook to desired degree of
- doneness.
+1. Combine all ingredients except fat: mix well; shape into 6 patties.
+2. Heat fat in skillet.
+3. Brown patties on all sides; lower heat; cook to desired degree of
+ doneness.
diff --git a/content/hangover-eggs.md b/content/hangover-eggs.md
index 1db79dd..a0e81d6 100644
--- a/content/hangover-eggs.md
+++ b/content/hangover-eggs.md
@@ -5,8 +5,9 @@ tags: ['eggs', 'snack', 'quick', 'cheesefare']
author: dr-cat
---
-Whenever my friends back home would drink to excess, they'd wake up wanting something tasty. I made them what I call "Hangover Eggs". Whether
-or not you're hungover, they're very delicious! I've recently been making them to gain weight, though you can alter the recipe to whatever
+Whenever my friends back home would drink to excess, they'd wake up wanting something tasty. I made them what I call "
+Hangover Eggs". Whether you're hungover, they're very delicious! I've recently been making them to gain weight, though you can alter the
+recipe to whatever
suits your lifestyle.
## Ingredients
@@ -23,15 +24,20 @@ suits your lifestyle.
1. Bring a cast iron pan to medium-high heat and add a second or two of olive oil when things start to warm up.
2. While the pan heats up, use your hands and tear off pieces of bread that are roughly the size of your hand.
-3. Make sure you have one piece of bread per egg you want to make. I've dabbled with the egg:bread ratios, and this seems to work.
-4. Once the olive oil starts smelling a bit (or smoke comes off of it), crack in however many eggs you care to eat. Turn down the heat to medium.
+3. Make sure you have one piece of bread per egg you want to make. I've dabbled with the egg:bread ratios, and this
+ seems to work.
+4. Once the olive oil starts smelling a bit (or smoke comes off of it), crack in however many eggs you care to eat. Turn
+ down the heat to medium.
5. Act fast! As the eggs start cooking, prepare a plate with two handfuls of chopped green onion and Tabasco.
-6. After about four minutes (or when the tops of the eggs start to set), take out eggs and place on top of bed of onions & Tabasco.
+6. After about four minutes (or when the tops of the eggs start to set), take out eggs and place on top of bed of
+ onions & Tabasco.
7. Turn heat back to medium-high and add a touch more olive oil. Place pieces of bread in pan.
8. Every so often, move the pieces of bread around to soak up the oil.
-9. When the bread is about to turn a good shade of golden-brown, add a generous sprinkle of Tony Chachere's to the plated eggs (on top of them).
+9. When the bread is about to turn a good shade of golden-brown, add a generous sprinkle of Tony Chachere's to the
+ plated eggs (on top of them).
10. Turn off the heat and move the pan off the burner. Take out bread pieces and place on the same plate as the eggs.
11. Serve with glass of ice-cold beer.
-Ideally, you won't even need a fork! Simply use the bread to guide the eggs on top of each piece, break the yolk into the piece, and take a large
+Ideally, you won't even need a fork! Simply use the bread to guide the eggs on top of each piece, break the yolk into
+the piece, and take a large
bite.
diff --git a/content/hearty-breakfast-oatmeal.md b/content/hearty-breakfast-oatmeal.md
index 55451ef..b451b06 100644
--- a/content/hearty-breakfast-oatmeal.md
+++ b/content/hearty-breakfast-oatmeal.md
@@ -31,7 +31,7 @@ If your Oatmeal isn't Hearty Breakfast Oatmeal... Is it even Oatmeal?
1. Chop or mash nuts and fruit.
2. Combine nuts, fruit, and other dry ingredients in a saucepan
-
+ 
3. Add milk and cook mixture over medium heat until oats are desired tenderness (5-10 mins)
4. Add egg and protein powder and cook for a few more minutes
5. Enjoy
diff --git a/content/hellfire-steak.md b/content/hellfire-steak.md
index 30ab77e..0b11830 100644
--- a/content/hellfire-steak.md
+++ b/content/hellfire-steak.md
@@ -5,7 +5,8 @@ tags: ['beef', 'quick']
author: jacob-smith
---
-I first learned this recipe from a Bishop I had growing up. It produces quite a good steak despite the unconventional ingredients.
+I first learned this recipe from a Bishop I had growing up. It produces quite a good steak despite the unconventional
+ingredients.
## Ingredients
@@ -18,5 +19,6 @@ I first learned this recipe from a Bishop I had growing up. It produces quite a
1. Rub a generous amount of salt all over the steak
2. Coat the entire steak with mustard powder
-3. Pour Tabasco Sauce onto both sides of the steak, don't be afraid to put more on than you think you might otherwise be comfortable with the salt will cancel out a lot of the spice while grilling.
+3. Pour Tabasco Sauce onto both sides of the steak, don't be afraid to put more on than you think you might otherwise be
+ comfortable with the salt will cancel out a lot of the spice while grilling.
4. Grill over low heat until steak is cooked to your preference.
diff --git a/content/hoisin-pork-belly.md b/content/hoisin-pork-belly.md
index d0b6411..7ecfa27 100644
--- a/content/hoisin-pork-belly.md
+++ b/content/hoisin-pork-belly.md
@@ -11,7 +11,7 @@ Melt-in-mouth fatty pork in a sweet and spicy glaze.
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 1 hr 15 mins
-- 🍽 Servings: 2
+- 🍽 Servings: 2
## Ingredients
@@ -23,13 +23,17 @@ Melt-in-mouth fatty pork in a sweet and spicy glaze.
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tsp sesame oil
-- 1 spring onion
+- 1 scallion
## Directions
1. Cut pork belly into 1 inch cubes.
-2. In a small frying pan place pork cubes fattiest side down in dry pan, put gas on lowest level possible flame, cover with lid. Ideally your pork covers the entire surface of the small pan---crowding is good for this recipe.
-3. Lard will render out of the pork allowing it to confit cook in its own juice. Low flame essential. Turn the pork 3 or 4 times until all sides are golden and fat is rendered to melt in mouth levels. This will take around 1hr.
+2. In a small frying pan place pork cubes the fattiest side down in dry pan, put gas on lowest level possible flame, cover
+ with lid. Ideally your pork covers the entire surface of the small pan---crowding is good for this recipe.
+3. Lard will render out of the pork allowing it to confit cook in its own juice. Low flame essential. Turn the pork 3 or
+ 4 times until all sides are golden and fat is rendered to melt in mouth levels. This will take around 1hr.
4. Remove pork belly and place in a bowl and cover. Remove around half the liquified lard and store for other uses.
-5. Add diced ginger, smashed garlic cloves and chopped chili and sauté in the remaining lard. Once these are softened add the ketchup, hoisin sauce and honey. Reduce over very low heat for a few minutes until thickened.
-6. Add the pork belly to the sauce and cook on low for a further 2 minutes. Leave to stand for 5 minutes then add thinly sliced spring onions to garnish. Enjoy with steamed white rice.
+5. Add diced ginger, smashed garlic cloves and chopped chili and sauté in the remaining lard. Once these are softened
+ add the ketchup, hoisin sauce and honey. Reduce over very low heat for a few minutes until thickened.
+6. Add the pork belly to the sauce and cook on low for a further 2 minutes. Leave to stand for 5 minutes then add thinly
+ sliced spring onions to garnish. Enjoy with steamed white rice.
diff --git a/content/honey-garlic-chicken.md b/content/honey-garlic-chicken.md
index b3581e0..1f2a43f 100644
--- a/content/honey-garlic-chicken.md
+++ b/content/honey-garlic-chicken.md
@@ -23,9 +23,9 @@ Very easy, high protein.
1. Cook rice in a pot. Instructions are on the bag it comes in.
2. While rice is cooking, cut chicken breasts into cube. Season with olive oil, black pepper, and
-paprika. Cut broccoli into pieces and place into steamer basket over pot 1/2 filled with water, do
-not start it yet.
+ paprika. Cut broccoli into pieces and place into steamer basket over pot 1/2 filled with water, do
+ not start it yet.
3. Put chicken cubes into a hot pan and cook for ~3 minutes. After 3 minutes add honey, soy sauce,
-and garlic. Cook for another 5 minutes. Begin boiling broccoli water.
+ and garlic. Cook for another 5 minutes. Begin boiling broccoli water.
4. Add frozen peas to rice and stir, they will heat up quickly.
5. Add rice and peas to chicken and stir.
diff --git a/content/honey-sriracha-chicken-thighs.md b/content/honey-sriracha-chicken-thighs.md
index d0bd7d3..a057b22 100644
--- a/content/honey-sriracha-chicken-thighs.md
+++ b/content/honey-sriracha-chicken-thighs.md
@@ -7,7 +7,8 @@ date: 2022-04-16
-This recipe yields a batch of relatively spicy chicken thighs. If you don't like spicy foods, you can add more honey and less sriracha.
+This recipe yields a batch of relatively spicy chicken thighs. If you don't like spicy foods, you can add more honey and
+less sriracha.
Conversely, if you like spicy foods, consider a 1:1 ratio of sriracha and honey.
- ⏲️ Prep time: 5 min
@@ -28,11 +29,15 @@ Conversely, if you like spicy foods, consider a 1:1 ratio of sriracha and honey.
1. Preheat oven to 350°F
2. Season the chicken. Rub the thighs with some olive oil and season liberally with salt and pepper.
-3. Place the chicken thighs in a cold skillet, skin-side down. Cook for 15 minutes on medium-low heat without touching them.
+3. Place the chicken thighs in a cold skillet, skin-side down. Cook for 15 minutes on medium-low heat without touching
+ them.
4. Prepare Sriracha sauce by stirring honey and sriracha together in a bowl.
5. Flip the chicken thighs. Cook for another 10 minutes.
-6. Place chicken thighs on baking tray (or just use skillet if using a cast-iron skillet). Drizzle the sriracha sauce on both sides of the chicken, coating it. You do not have to use all of it.
+6. Place chicken thighs on baking tray (or just use skillet if using a cast-iron skillet). Drizzle the sriracha sauce on
+ both sides of the chicken, coating it. You do not have to use all of it.
7. Bake chicken thighs for 15 minutes.
8. Test chicken for doneness. Chicken should reach internal temperature of 165°F.
-9. If chicken is near done (or done), you can baste a second time with the remaining sauce (you can make more sauce if you need) and return to oven for 5 more minutes. Do not worry about overcooking; chicken thighs are difficult to overcook.
+9. If chicken is near done (or done), you can baste a second time with the remaining sauce (you can make more sauce if
+ you need) and return to oven for 5 more minutes. Do not worry about overcooking; chicken thighs are difficult to
+ overcook.
10. When chicken is done, let cool for a few minutes and garnish with sesame seeds before serving.
diff --git a/content/hummus.md b/content/hummus.md
index 0b57573..1c7d373 100644
--- a/content/hummus.md
+++ b/content/hummus.md
@@ -22,12 +22,27 @@ author: jacob-smith
## Directions
1. Drain and rinse the garbanzo beans.
-2. Place garbanzo beans in a small saucepan or pot, add 1 teaspoon baking soda (this alters the pH to encourage the beans to break down and shed their skins), and cover with a few inches of water. Bring to a boil and cook for 20 minutes, until the skins begin to fall off and the beans look overcooked/mushy. You may need to reduce the heat after a few minutes to prevent boil-overs.
-3. While the garbanzo beans are boiling, combine the garlic and lemon juice with 1/4 teaspoon salt in the workbowl of your food processor. Pulse until a fine, uniform consistency is achieved. You may need to scrape down the top and sides of the bowl to ensure the garlic is chopped finely enough. Leave the mixture for at least 10 minutes for the raw garlic taste to mellow.
-4. After 20 minutes of boiling, drain the garbanzo beans and their skins in a mesh strainer, then rinse for at least 30 seconds with cold water to remove any lingering taste from the baking soda.
+2. Place garbanzo beans in a small saucepan or pot, add 1 teaspoon baking soda (this alters the pH to encourage the
+ beans to break down and shed their skins), and cover with a few inches of water. Bring to a boil and cook for 20
+ minutes, until the skins begin to fall off and the beans look overcooked/mushy. You may need to reduce the heat after
+ a few minutes to prevent boil-overs.
+3. While the garbanzo beans are boiling, combine the garlic and lemon juice with 1/4 teaspoon salt in the workbowl of
+ your food processor. Pulse until a fine, uniform consistency is achieved. You may need to scrape down the top and
+ sides of the bowl to ensure the garlic is chopped finely enough. Leave the mixture for at least 10 minutes for the
+ raw garlic taste to mellow.
+4. After 20 minutes of boiling, drain the garbanzo beans and their skins in a mesh strainer, then rinse for at least 30
+ seconds with cold water to remove any lingering taste from the baking soda.
5. Add the tahini to the food processor. Blend until creamy. Scrape down the sides and bottom of the bowl.
-6. While the food processor is running on "high," slowly drizzle in two tablespoons of ice-cold water. Continue to run on high, scraping down the bowl as necessary (1-3 times), until the mixture has enough air worked into it that it lightens in color and thickens in texture substantially.
-7. Scrape down the bowl again, then add the garbanzo beans and cumin (and za'atar, if you have it). Pulse a few times, then set the food processor to high again. Drizzle in 1 tablespoon of olive oil, as slowly as you can manage.
-8. Continue to process the hummus on high for at least one minute longer, up to three minutes longer if it hasn't become smooth enough yet. You can make the hummus thinner at this point by slowly adding ice water a teaspoon at a time while processing on high. Taste the hummus at this point to determine if it needs more lemon juice or more salt for flavor.
-9. Transfer the hummus into a serving bowl and smooth out the surface with the back of a spoon, creating swirls or indentations for olive oil as desired. Top with additional olive oil and optionally finely chopped fresh parsley, more za'atar, or a sprinkling of sumac (a spice mixture) or dukkah (a seed mixture).
+6. While the food processor is running on "high," slowly drizzle in two tablespoons of ice-cold water. Continue to run
+ on high, scraping down the bowl as necessary (1-3 times), until the mixture has enough air worked into it that it
+ lightens in color and thickens in texture substantially.
+7. Scrape down the bowl again, then add the garbanzo beans and cumin (and za'atar, if you have it). Pulse a few times,
+ then set the food processor to high again. Drizzle in 1 tablespoon of olive oil, as slowly as you can manage.
+8. Continue to process the hummus on high for at least one minute longer, up to three minutes longer if it hasn't become
+ smooth enough yet. You can make the hummus thinner at this point by slowly adding ice water a teaspoon at a time
+ while processing on high. Taste the hummus at this point to determine if it needs more lemon juice or more salt for
+ flavor.
+9. Transfer the hummus into a serving bowl and smooth out the surface with the back of a spoon, creating swirls or
+ indentations for olive oil as desired. Top with additional olive oil and optionally finely chopped fresh parsley,
+ more za'atar, or a sprinkling of sumac (a spice mixture) or dukkah (a seed mixture).
10. Serve immediately or transfer to an airtight container and store in the refrigerator for up to one week.
diff --git a/content/instant-tom-yam-kung-noodle-soup.md b/content/instant-tom-yam-kung-noodle-soup.md
index b8056ad..0256609 100644
--- a/content/instant-tom-yam-kung-noodle-soup.md
+++ b/content/instant-tom-yam-kung-noodle-soup.md
@@ -5,7 +5,8 @@ tags: ['thai', 'quick', 'soup', 'cheesefare']
author: ricky-linden
---
-Instant noodles with processed spices are quick but not the most healthy. It's important to add fresh veggies and eggs. It's a quick tasty lunch, a life saver when going through a busy period.
+Instant noodles with processed spices are quick but not the most healthy. It's important to add fresh veggies and eggs.
+It's a quick tasty lunch, a lifesaver when going through a busy period.
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 10 minutes
@@ -23,9 +24,11 @@ Instant noodles with processed spices are quick but not the most healthy. It's i
## Directions
-1. Put small amount of water and coconut milk to boil. Add the noodle spices. (If you don't like it too creamy, add extra water.)
+1. Put small amount of water and coconut milk to boil. Add the noodle spices. (If you don't like it too creamy, add
+ extra water.)
2. Chop the mushrooms and coriander (and other veggies if you wish). Cut the lime into four pieces.
-3. When boiling add mushroom, and crack the eggs directly into the pot (be sure not to stir after this, otherwise they will break). Wait 30 seconds to 1 minute.
+3. When boiling add mushroom, and crack the eggs directly into the pot (be sure not to stir after this, otherwise they
+ will break). Wait 30 seconds to 1 minute.
4. Add the noodles and salad leaves (or whatever veggie you got).
5. After 3-5 minutes it's done. Serve in deep bowls. Squeeze the lime juice and chopped coriander on top.
diff --git a/content/irish-coffee.md b/content/irish-coffee.md
index c7aa457..8ded062 100644
--- a/content/irish-coffee.md
+++ b/content/irish-coffee.md
@@ -19,4 +19,5 @@ author: front3ndninja
## Directions
-1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
+1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a
+ dash of nutmeg.
diff --git a/content/irish-potato-casserole.md b/content/irish-potato-casserole.md
index bd884ae..fb14e0e 100644
--- a/content/irish-potato-casserole.md
+++ b/content/irish-potato-casserole.md
@@ -24,4 +24,5 @@ author: joel-maxuel
1. Preheat oven to 350F. Butter a 1.5 quart baking dish.
2. In a medium bowl, combine the potatoes, butter, eggs, onion, salt, and paprika. Mix well.
-3. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven until cheese melts and is slightly browned.
+3. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes.
+ Sprinkle top with cheese, return to oven until cheese melts and is slightly browned.
diff --git a/content/italian-bread.md b/content/italian-bread.md
index 2f5e121..af5c464 100644
--- a/content/italian-bread.md
+++ b/content/italian-bread.md
@@ -17,14 +17,17 @@ author: "km3000"
## Directions
1. Follow directions on the packet to activate yeast in a bowl large enough for mixing the dough
-2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the yeast)
+2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the
+ yeast)
3. Optionally add 12g or 2 tsp salt (Unsalted bread is normal in Central Italy, but it's an acquired taste)
-3. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are no wet or dry pockets in the dough.
-4. Cover and let rest for 15 minutes.
-5. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size.
-6. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom.
-7. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled in size.
-8. Make sure the oven is preheated to 200°C (400°F) before the resting period is over.
-9. Score the loaves and place the baking sheet in the oven.
-10. Bake for 25-30 minutes.
-11. Let cool for 15 minutes before serving.
+4. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are
+ no wet or dry pockets in the dough.
+5. Cover and let rest for 15 minutes.
+6. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size.
+7. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom.
+8. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled
+ in size.
+9. Make sure the oven is preheated to 200°C (400°F) before the resting period is over.
+10. Score the loaves and place the baking sheet in the oven.
+11. Bake for 25-30 minutes.
+12. Let cool for 15 minutes before serving.
diff --git a/content/japanese-noodle-soup.md b/content/japanese-noodle-soup.md
index c40920c..07f643f 100644
--- a/content/japanese-noodle-soup.md
+++ b/content/japanese-noodle-soup.md
@@ -7,7 +7,8 @@ author: jake-keast
-This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really customise this however you wish with the garnish. This is my own spin inspired by other recipes that I found.
+This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really
+customise this however you wish with the garnish. This is my own spin inspired by other recipes that I found.
- ⏲️ Prep time: 20 minutes
- 🍳 Cook time: 20 minutes
@@ -34,12 +35,14 @@ This is a very easy and simple Japanese style ramen noodle soup. This is very ch
## Directions
-1. For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five spice, chili, and 300ml of water.
+1. For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five
+ spice, chili, and 300ml of water.
2. Bring this to the boil, then turn the heat to low and simmer for around 5 mins.
3. Add a pinch of sugar and more soy sauce to taste
4. Fry the pork chops until cooked (My [Sticky Pork Chops](/sticky-porkchops) recipe works really well with this dish)
-5. Hard boil 4 eggs.
+5. Hard-boil 4 eggs.
6. Cook the ramen noodles as per packet instructions.
7. Strain the stock into another pan, then reheat.
-8. Divide ramen between 4 bowls, then top with 1 sliced pork chop, 1/4 of the spinach (if applicable) sweetcorn, and one boiled egg (halved).
-9. Divide the stock into the bowls, then sprinkle over sesame seeds, shredded nori and the spring onion.
+8. Divide ramen between 4 bowls, then top with 1 sliced pork chop, 1/4 of the spinach (if applicable) sweetcorn, and one
+ boiled egg (halved).
+9. Divide the stock into the bowls, then sprinkle over sesame seeds, shredded nori and the scallion.
diff --git a/content/kalderetang-manok.md b/content/kalderetang-manok.md
index 1149ebb..88aa5c0 100644
--- a/content/kalderetang-manok.md
+++ b/content/kalderetang-manok.md
@@ -5,7 +5,7 @@ tags: ['filipino', 'chicken']
author: jess-calape
---
-Classic Filipino dish, great paired with freshly cooked rice and a bottle of Coca Cola.
+Classic Filipino dish, great paired with freshly cooked rice and a bottle of Coca-Cola.
- ⏲️ Prep time: 30 min.
- 🍳 Cook time: 1 hr.
@@ -30,8 +30,10 @@ Classic Filipino dish, great paired with freshly cooked rice and a bottle of Coc
## Directions
1. Sauté onions, garlic and (optional) tomato, in a pan of olive oil.
-2. Put chicken and cook until brown, add 2 tablespoons of salt and pepper. (Note: Make sure the chicken is cook all the way through.)
+2. Put chicken and cook until brown, add 2 tablespoons of salt and pepper. (Note: Make sure the chicken is cook all the
+ way through.)
3. Add fish sauce before adding water and let the chicken boil for a few minutes and then add tomato sauce.
-4. Add potatoes, carrots, and liver spread. Mix the liver spread and let it boil until broth thickens, let it boil until carrots and potatoes are soft. Add more salt and pepper if needed.
+4. Add potatoes, carrots, and liver spread. Mix the liver spread and let it boil until broth thickens, let it boil until
+ carrots and potatoes are soft. Add more salt and pepper if needed.
5. Add dried peas, bell pepper and grated cheese and let it cook for a minute.
6. Cook until cheese melts before serving.
diff --git a/content/ketchup.md b/content/ketchup.md
index aebf9cb..e8eaa74 100644
--- a/content/ketchup.md
+++ b/content/ketchup.md
@@ -22,7 +22,8 @@ tags: ['basic', 'sauce', 'fasting']
## Directions
1. Simmer together tomatoes and onion for 20 to 30 minutes; press through a sieve.
-2. Put the cinnamon, cloves, and garlic loosely in a clean, thin, white cloth; tie top tightly; add to vinegar and simmer 30 minutes.
+2. Put the cinnamon, cloves, and garlic loosely in a clean, thin, white cloth; tie top tightly; add to vinegar and
+ simmer 30 minutes.
3. Remove spice bag.
4. Boil tomato mixture rapidly until you have but one-half the original amount.
5. Stir frequently to prevent sticking.
diff --git a/content/kettle-chips.md b/content/kettle-chips.md
index e70c532..c8141e5 100644
--- a/content/kettle-chips.md
+++ b/content/kettle-chips.md
@@ -4,7 +4,8 @@ date: 2022-06-29
tags: ['snack', 'quick', 'potato']
---
-Credits to creator of recipe, Ethan Chlebowski, [(original recipe)](https://www.ethanchlebowski.com/cooking-techniques-recipes/kettle-cooked-chips).
+Credits to creator of recipe, Ethan
+Chlebowski, [(original recipe)](https://www.ethanchlebowski.com/cooking-techniques-recipes/kettle-cooked-chips).
I decided to post it on here to be more available.
- ⏲️ Prep time: 3 min
@@ -13,28 +14,38 @@ I decided to post it on here to be more available.
## Ingredients
-- 1 Russet Potato, or other potato with high starch and low moisture. The amount of starch effects the crunchiness of the chip.
+- 1 Russet Potato, or other potato with high starch and low moisture. The amount of starch effects the crunchiness of
+ the chip.
- Peanut Oil for frying (at least 1 to 2 inches in the pan)
- Salt or seasoning of your choice
## Directions
-1. Set a wok or pot over medium-low heat and add the peanut oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315 F (157 C).
-2. Wash the exterior of the potato. Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife or a potato peeler cut the potatoes into thin chip slices.
+1. Set a wok or pot over medium-low heat and add the peanut oil about 1 to 2 inches up the pot. Set a thermometer to
+ monitor the temperature to reach 315 F (157 C).
+2. Wash the exterior of the potato. Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife or a potato peeler
+ cut the potatoes into thin chip slices.
3. Add the potatoes to the hot oil and cook for 9 to 11 minutes while stirring fairly constantly.
-Note: The oil should drop to roughly 250 F in the first few minutes before stabilizing and increasing back to 315 F. This may be slightly different depending on the size of the pot and the amount of oil you use.
-4. Once golden browned and completely crisp with no bubbling, remove the chips with a slotted spoon and add to a paper towel over a wire rack to absorb excess oil. Seasoning immediately with salt and any seasoning of your choice.
-5. Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.
+ Note: The oil should drop to roughly 250 F in the first few minutes before stabilizing and increasing back to 315 F.
+ This may be slightly different depending on the size of the pot and the amount of oil you use.
+4. Once golden browned and completely crisp with no bubbling, remove the chips with a slotted spoon and add to a paper
+ towel over a wire rack to absorb excess oil. Seasoning immediately with salt and any seasoning of your choice.
+5. Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic
+ container for next time.
## Seasoning suggestion
-- Ethan suggests making a special seasoning from jalapeños, onions, garlic, salt and (optional) some MSG. This optional step takes a LOT longer than the rest of the recipe.
-1. Dry out the vegetables after cutting and preparing them, sliced quite thin so that they dry out, in the oven at the lowest temperature that it will go to.
+- Ethan suggests making a special seasoning from jalapeños, onions, garlic, salt and (optional) some MSG. This optional
+ step takes a LOT longer than the rest of the recipe.
+
+1. Dry out the vegetables after cutting and preparing them, sliced quite thin so that they dry out, in the oven at the
+ lowest temperature that it will go to.
2. Leave for about 6 hours to dry in the oven.
3. Once dry and brittle, break the vegetables up into little pieces.
4. Powder them in a mortar and pestle until completely dry and fine.
5. Pour powder into a separate bowl.
-6. Add a spoonfull of salt and (optional) a small amount of MSG to the mortar and pestle. Grind to the same consistency as the vegetables.
+6. Add a spoonfull of salt and (optional) a small amount of MSG to the mortar and pestle. Grind to the same consistency
+ as the vegetables.
7. Add the salt-msg mix to the vegetable powder along with about half a tablespoon of sugar
8. Sprinkle over the chips and mix well.
diff --git a/content/kettlecorn.md b/content/kettlecorn.md
index 1d08743..7ae2f9b 100644
--- a/content/kettlecorn.md
+++ b/content/kettlecorn.md
@@ -7,7 +7,10 @@ author: "MMOOBB"
-Recipe can be expanded or contracted to your needs. I personally divide the recipe in half to fit my 2 quart saucepan (recipe calls for a 3 quart). I recommend using Orville Redenbacher's popcorn kernels, as they are specifically formulated to pop consistently. Follow these directions precisely, and I will guarantee you will have no burnt or unpopped kernels.
+Recipe can be expanded or contracted to your needs. I personally divide the recipe in half to fit my 2 quart saucepan (
+recipe calls for a 3 quart). I recommend using Orville Redenbacher's popcorn kernels, as they are specifically
+formulated to pop consistently. Follow these directions precisely, and I will guarantee you will have no burnt or
+unpopped kernels.
- ⏲️ Prep time: 2 min
- 🍳 Cook time: 5 min
@@ -24,7 +27,9 @@ Recipe can be expanded or contracted to your needs. I personally divide the reci
1. Add oil into your saucepan and 3 popcorn kernels.
2. Cover with lid and set stove to medium-high heat.
-3. Once all 3 kernels pop, add in the rest of your kernels and shake to coat in oil. Pour sugar directly onto the kernels.
-4. Shake the pot for 3 seconds, rest for 3 seconds, and repeat till the kernels start to pop steadily. Depending on your stove, you may need to lift the pot to shake.
+3. Once all 3 kernels pop, add in the rest of your kernels and shake to coat in oil. Pour sugar directly onto the
+ kernels.
+4. Shake the pot for 3 seconds, rest for 3 seconds, and repeat till the kernels start to pop steadily. Depending on your
+ stove, you may need to lift the pot to shake.
5. Once kernels start popping, shake pot every 1-2 seconds.
6. **Important**. Once you no longer hear pops for about 3 seconds, immediately transfer into a bowl to avoid burning.
diff --git a/content/kombucha.md b/content/kombucha.md
index 518bda4..397403e 100644
--- a/content/kombucha.md
+++ b/content/kombucha.md
@@ -32,7 +32,7 @@ Primary brew:
4. Strain the leaves from the tea and add 2 cups of sugar (or honey).
5. Add other optional teas to your liking; I like to add a good handful of
rosella tea; steep and strain this in boiling water separately.
-6. Add 4l of water to the tea concentrate and pour into a wide mouthed jar.
+6. Add 4l of water to the tea concentrate and pour into a wide-mouthed jar.
7. Let the tea sit until it is less than 40°C; add ice cubes if it has to go
quick.
8. Add your scoby to the jar and seal the mouth tightly with a cloth or paper
diff --git a/content/kvass.md b/content/kvass.md
index 993c43c..34ff8ed 100644
--- a/content/kvass.md
+++ b/content/kvass.md
@@ -5,7 +5,8 @@ tags: ['drink', 'bread']
author: holsterbau
---
-[Kvass](https://en.wikipedia.org/wiki/Kvass) is a Slavic fermented beverage which is both simple to make and rich in flavour.
+[Kvass](https://en.wikipedia.org/wiki/Kvass) is a Slavic fermented beverage which is both simple to make and rich in
+flavour.
- ⏲️ Prep time: ~30 min
- ⌛ Fermentation time: ~1 week
@@ -18,20 +19,26 @@ author: holsterbau
- 1-2 lemons
- 1 pkg (7 g) of active dry yeast
- *Optional:*
- - *A handful of coffee beans*
- - *Non-citrus fruits (e.g. plums, apples, kiwi)*
+ - *A handful of coffee beans*
+ - *Non-citrus fruits (e.g. plums, apples, kiwi)*
## Directions
1. Bring 1 L of water in a pot to a boil.
2. Burn black bread in a toaster or in an oven until it is thoroughly scorched to blackness on the outside.
-3. Once the water has come to boil, remove off heat. Add burned black bread, a handful of raisins, a few slices of lemon, and coffee beans to the pot.
+3. Once the water has come to boil, remove off heat. Add burned black bread, a handful of raisins, a few slices of
+ lemon, and coffee beans to the pot.
4. Leave contents of the pot to cool down to room temperature.
-5. Filter out everything from the pot through a strainer, and pour contents into a separate, sterilized container. Add sugar and yeast into
-the container, and stir until sugar is dissolved. This starts the fermentation process. The amount of sugar in this recipe should yield 1.0%-2.5% alcohol
-by total volume at the end of the fermentation process.
-6. Add rest of raisins, and non-citrus fruits of your choice. The fruits will positively impact flavour of the final product.
-7. If mixture is not already in a mason jar, pour the mixture into a sterile mason jar, and seal the lid. Place the jar in a warm place (26-30°C; 79-86°F),
-and let it ferment for a week, or until it stops bubbling.
+5. Filter out everything from the pot through a strainer, and pour contents into a separate, sterilized container. Add
+ sugar and yeast into
+ the container, and stir until sugar is dissolved. This starts the fermentation process. The amount of sugar in this
+ recipe should yield 1.0%-2.5% alcohol
+ by total volume at the end of the fermentation process.
+6. Add rest of raisins, and non-citrus fruits of your choice. The fruits will positively impact flavour of the final
+ product.
+7. If mixture is not already in a mason jar, pour the mixture into a sterile mason jar, and seal the lid. Place the jar
+ in a warm place (26-30°C; 79-86°F),
+ and let it ferment for a week, or until it stops bubbling.
8. Remove all raisins and fruits from the jar.
-9. Squeeze lemon juice from lemons into the mixture. You may drink the now-complete kvass right away, or refrigerate it before drinking.
+9. Squeeze lemon juice from lemons into the mixture. You may drink the now-complete kvass right away, or refrigerate it
+ before drinking.
diff --git a/content/lamb-biriyani.md b/content/lamb-biriyani.md
index aebbb45..f0c93e8 100644
--- a/content/lamb-biriyani.md
+++ b/content/lamb-biriyani.md
@@ -5,13 +5,15 @@ tags: ['lamb', 'mutton', 'indian']
author: ram-pari
---
-This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy)
+This recipe makes a Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a
+bit less spicy)
and can be made with either Lamb or Mutton. Best served with a sauce such as an [onion raitha](/onion-raitha).
-A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3.
-PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking.
+A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a
+rice to meat ratio of 2:3.
+PS: the biriyani tastes better the longer it's allowed to soak in its flavour after cooking.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 1 hr 15 min
@@ -43,13 +45,16 @@ PS: the biriyani tastes better the longer it's allowed to soak in it's flavour a
2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste.
3. For the green chilli slice it midway to maintain it in one piece.
4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat.
-5. Add the onions and saute for around 3 min.
-6. Add the tomatoes, ginger and garlic paste and saute for another 3 min.
+5. Add the onions and sauté for around 3 min.
+6. Add the tomatoes, ginger and garlic paste and sauté for another 3 min.
7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
-8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
+8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the
+ mutton cook for about 40 -50 min.
9. Ensure that the pot does not run out of water and top up with more if required.
-10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
+10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2
+ ratio of rice to water).
11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
-12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
+12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and
+ spice levels and add more than required.
13. Now with a lid on, let the pot simmer for another 10 mins.
14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!
diff --git a/content/lasagna.md b/content/lasagna.md
index d148be8..191ab3e 100644
--- a/content/lasagna.md
+++ b/content/lasagna.md
@@ -27,10 +27,15 @@ A nice recipe for amazing fully home-made lasagna.
1. Prepare the bolognese or jared pasta sauce.
2. When the sauce is almost done cooking prepare your béchamel or ricotta filling.
3. If you want you can add 3-4 handfuls of grated emental cheese to the béchamel.
-4. If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to 175°C/350°F.
+4. If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to
+ 175°C/350°F.
5. Spread a thin layer of pasta sauce on the bottom of a large, deep baking tray.
-6. Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a layer of pasta sauce if you want you can finely grate a little bit of parmesan on each layer of bolognese.
-7. Rinse and repeat the previous step until the tray is nearly full or you are running low on béchamel sauce/ricotta filling, take care that the last layer should be bechamel or ricotta.
-8. Grate some parmesan on top of your final layer and cover with Dry mozzarella cheese, wrap the top in aluminum foil.
-9. Place the tray in the centre of your pre-heated oven and let it cook for 30-35 minutes, after that remove the foil to let the top brown.
-10. Once it is done cooking take it out of the oven and cover again with aluminum foil, let it rest for 10 minutes before serving.
+6. Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a
+ layer of pasta sauce if you want you can finely grate a bit of Parmesan on each layer of bolognese.
+7. Rinse and repeat the previous step until the tray is nearly full, or you are running low on béchamel sauce/ricotta
+ filling, take care that the last layer should be bechamel or ricotta.
+8. Grate some Parmesan on top of your final layer and cover with Dry mozzarella cheese, wrap the top in aluminum foil.
+9. Place the tray in the centre of your pre-heated oven and let it cook for 30-35 minutes, after that remove the foil to
+ let the top brown.
+10. Once it is done cooking take it out of the oven and cover again with aluminum foil, let it rest for 10 minutes
+ before serving.
diff --git a/content/lavacake.md b/content/lavacake.md
index 44e5bac..520d023 100644
--- a/content/lavacake.md
+++ b/content/lavacake.md
@@ -20,9 +20,10 @@ Easily made chocolate dessert with fluid chocolate content. The only requirement
- 75g Chocolate
## Directions
+
1. Cover the baking tin with some butter.
2. Heat the oven for 200°C.
-3. Mix all of the ingredients.
+3. Mix all the ingredients.
4. Fill dough in the baking tins pits.
5. Bake for 7 min. in the oven at 200°C.
-6. Serve hot with berries and vanilla ice-creame.
+6. Serve hot with berries and vanilla ice cream.
diff --git a/content/lebanese-lentil-soup.md b/content/lebanese-lentil-soup.md
index 8200aef..8d9066e 100644
--- a/content/lebanese-lentil-soup.md
+++ b/content/lebanese-lentil-soup.md
@@ -25,9 +25,12 @@ Lebanese-Style Lentil Soup with Swiss Chard and Lemon
## Directions
1. In a large pot, add lentils and water and place on medium heat to boil.
-2. In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted, 2-3 minutes.
-3. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the boiling water.
+2. In a pan, sauté onions until pink, about 5 minutes. Add chopped Swiss chard and sauté together until chard is wilted,
+ 2-3 minutes.
+3. After lentils have cooked about 8 minutes, add onion chard mixture, along with diced potatoes and zucchini to the
+ boiling water.
4. Add salt and pepper to taste.
-5. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12 minutes.
+5. Reduce heat to medium-low, cover the pot, and cook until the potatoes and lentils are completely cooked, about 12
+ minutes.
6. Add the chopped cilantro. Stir and cook for about 5 minutes.
7. Add lemon juice and cumin before serving.
diff --git a/content/lemon-and-oregano-chicken-traybake.md b/content/lemon-and-oregano-chicken-traybake.md
index 045f125..c573d21 100644
--- a/content/lemon-and-oregano-chicken-traybake.md
+++ b/content/lemon-and-oregano-chicken-traybake.md
@@ -25,6 +25,13 @@ author: isaac-hill
## Directions
-1. Heat oven to 220C/200C with fan/gas 7. While oven is heating up cut the new potatoes into 0.5cm - 1cm slices and tip them into a roasting tray. Drizzle 1tbsp of olive oil on the sliced potatoes, season well and toss to ensure a good coating. Then put the roasting tray into the oven for 20 minutes, or however long until the potatoes start to crisp.
-2. In a separate, temporary, tray place the chicken thighs and season them. Cut up the shallots into 1/8 parts, then the lemons into 1/4 wedges. Once this is done, take out the roasting tray and transfer the chicken, challots, lemon wedges and bacon lardons into it, with a final drizzle of 1tbsp of olive oil over the tray's items. Cook for another 20 minutes.
-3. Prepare the chicken stock and wine to take out the roasting tray for the last time before serving. Pour 200ml of chicken stock and 100ml of white wine over the tray's contents and return it to the oven for a final 20 minutes of cooking.
+1. Heat oven to 220C/200C with fan/gas 7. While oven is heating up cut the new potatoes into 0.5cm - 1cm slices and tip
+ them into a roasting tray. Drizzle 1tbsp of olive oil on the sliced potatoes, season well and toss to ensure a good
+ coating. Then put the roasting tray into the oven for 20 minutes, or however long until the potatoes start to crisp.
+2. In a separate, temporary, tray place the chicken thighs and season them. Cut up the shallots into 1/8 parts, then the
+ lemons into 1/4 wedges. Once this is done, take out the roasting tray and transfer the chicken, challots, lemon
+ wedges and bacon lardons into it, with a final drizzle of 1tbsp of olive oil over the tray's items. Cook for another
+ 20 minutes.
+3. Prepare the chicken stock and wine to take out the roasting tray for the last time before serving. Pour 200ml of
+ chicken stock and 100ml of white wine over the tray's contents and return it to the oven for a final 20 minutes of
+ cooking.
diff --git a/content/lentejas.md b/content/lentejas.md
index c48e0fc..98f058f 100644
--- a/content/lentejas.md
+++ b/content/lentejas.md
@@ -33,4 +33,5 @@ Traditional-spanish dish. Typical spanish!
2. Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
3. Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes.
4. Add lentils and water (water should be about an inch deeper than the level of the lentils).
-5. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
+5. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20
+ minutes.
diff --git a/content/lenten-chili.md b/content/lenten-chili.md
index ef0bc96..1c7a7ae 100644
--- a/content/lenten-chili.md
+++ b/content/lenten-chili.md
@@ -7,7 +7,6 @@ author: yorge-z
-
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 4
@@ -37,7 +36,7 @@ author: yorge-z
4. Just before onions are done add the minced garlic to the pot and let cook for 1-2 minutes.
5. Add the tomato sauce, diced tomatoes, sweet corn, beans, and rice.
6. Turn up the heat to medium.
-6. Add each of the spices, taste the chili, and adjust flavoring accordingly.
-7. Let cook for 20-30 minutes, stirring occasionally.
+7. Add each of the spices, taste the chili, and adjust flavoring accordingly.
+8. Let cook for 20-30 minutes, stirring occasionally.
Let cool for a few minutes and then serve in bowls.
diff --git a/content/lenten-lentil-curry.md b/content/lenten-lentil-curry.md
index f4d2a83..237a48c 100644
--- a/content/lenten-lentil-curry.md
+++ b/content/lenten-lentil-curry.md
@@ -29,7 +29,7 @@ Simple green lentil recipe. Suitable for Lent.
3. Bring to a boil, and gently boil for about 15-20 minutes.
4. Drain the water.
5. Add the other ingredients to the pot.
-6. Add 1½-2 tsp of salt and a little bit of ground black pepper.
+6. Add 1½-2 tsp of salt and a bit of ground black pepper.
7. Add 0.5 L (0.13 gal) of boiling water.
8. Simmer for about 10 minutes.
diff --git a/content/limoncello.md b/content/limoncello.md
index 718cd90..179ec7e 100644
--- a/content/limoncello.md
+++ b/content/limoncello.md
@@ -26,4 +26,5 @@ author: mfed3
4. After the infusion is completed, create a simple syrup by boiling the water and dissolving the sugar in the water
5. Allow the water to cool completely, then strain the alcohol into the sugar water and stir
6. Bottle or put it back into the mason jar
-7. Feel free to scale the recipe up or down, and adjust the sugar to the sweetness you like, but the ABV should remain somewhere around 28-30%
+7. Feel free to scale the recipe up or down, and adjust the sugar to the sweetness you like, but the ABV should remain
+ somewhere around 28-30%
diff --git a/content/liverpate.md b/content/liverpate.md
index 840586d..d42b690 100644
--- a/content/liverpate.md
+++ b/content/liverpate.md
@@ -21,9 +21,10 @@ The last step before eating it raw someday.
1. Cut liver into cubes.
2. Put into a pot and cover with cold water, add 1tsp salt. Bring to a boil and boil for 10-15 minutes.
-3. Grate carrots and dice onions. Stew in a frying pan with a little bit of water until soft.
+3. Grate carrots and dice onions. Stew in a frying pan with a bit of water until soft.
4. In a food processor blend all ingredients together.
### Notes
-With beef liver, remove its membrane, that is on top, with your fingers. Cut it in small pieces even cubes or slices and remove the vessels that are inside it. They are not very tasty and are impossible to chew.
+With beef liver, remove its membrane, that is on top, with your fingers. Cut it in small pieces even cubes or slices and
+remove the vessels that are inside it. They are not very tasty and are impossible to chew.
diff --git a/content/loaded-mexican-rice.md b/content/loaded-mexican-rice.md
index f66aea7..1360de1 100644
--- a/content/loaded-mexican-rice.md
+++ b/content/loaded-mexican-rice.md
@@ -6,7 +6,7 @@ author: mr-mip
---
A tex-mex style mexican rice with beans and meat. Adding the beans and meat take it from a side
-dish to good good burrito filling. :x
+dish to good burrito filling. :x
## Ingredients
diff --git a/content/lobster-bisque.md b/content/lobster-bisque.md
index 4eaa211..c564586 100644
--- a/content/lobster-bisque.md
+++ b/content/lobster-bisque.md
@@ -19,7 +19,7 @@ Creamy french lobster soup perfect for the holidays, you can optionally replace
- 1 shallot
- 2 garlic cloves
- cognac
-- 3 tbsp concentrated tomato puree
+- 3 tbsp concentrated tomato purée
- 4 tomatoes
- 3 tbsp flour
- 1 glass dry white wine
@@ -36,14 +36,17 @@ Creamy french lobster soup perfect for the holidays, you can optionally replace
1. Finely dice the onions, carrots, shallots and garlic and set aside for later.
2. Blanche the lobster in boiling water for 2 minutes, remove from the water and let it leak.
3. Cut it down the middle and remove the meat from the shell, set the meat aside for later.
-4. Place a stockpot on medium high heat and heat up enough oil to cover the bottom of the pan, add the lobster shells and cook them until they are bright red.
+4. Place a stockpot on medium high heat and heat up enough oil to cover the bottom of the pan, add the lobster shells
+ and cook them until they are bright red.
5. Remove the oil from the pan and discard it, add your butter to the shells.
-6. Add all diced vegetables and let it sauté for 2 minutes, add a dash of cognac and flambé, lower the heat to medium low.
-7. Roughly dice the tomatoes and add them together with the tomato puree, once again let it sauté for 2 minutes.
+6. Add all diced vegetables and let it sauté for 2 minutes, add a dash of cognac and flambé, lower the heat to medium
+ low.
+7. Roughly dice the tomatoes and add them together with the tomato purée, once again let it sauté for 2 minutes.
8. Add the flour and give it all a stir, let it dry up in the pan.
9. Deglaze the pan with the white wine and once the wine has dried up a bit add the fish stock.
10. Tie up your herbs using kitchen twine and add them to your pot.
-11. Let it simmer on low heat for 30 minutes, while the soup is boiling take the lobster meat and dice it into bite-sized pieces.
+11. Let it simmer on low heat for 30 minutes, while the soup is boiling take the lobster meat and dice it into
+ bite-sized pieces.
12. After the soup is done boiling run it through a fine sieve.
13. Bring the strained soup back to a light boil and add the diced lobster pieces.
14. Let the soup boil for 4 more minutes to heat up the lobster and serve, add pepper and salt to taste.
diff --git a/content/mapo-tofu.md b/content/mapo-tofu.md
index f8207b6..1123d7f 100644
--- a/content/mapo-tofu.md
+++ b/content/mapo-tofu.md
@@ -25,7 +25,7 @@ author: mfed3
- 2 tbsp spicy doubanjiang (la doubanjiang)
- 1 tsp dou-chi
-- 2-3 chopped scallions white and green separated)
+- 2-3 chopped scallions white and green separated
- 2-4 minced garlic cloves
- 2 inch minced ginger (similar amount as garlic)
- 400 ml chicken broth or water
@@ -35,6 +35,7 @@ author: mfed3
## Directions
+
1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,
2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks
3. Add the doubanjiang and let it simmer for about a minute
diff --git a/content/maque-choux.md b/content/maque-choux.md
index 1bcd124..ddb4fb5 100644
--- a/content/maque-choux.md
+++ b/content/maque-choux.md
@@ -5,7 +5,8 @@ tags: ['american', 'corn', 'fasting']
author: dr-cat
---
-An old cajun recipe for stewed corn & tomatoes. Enjoyable at any time of year, but I love to make it on hot summer afternoons as a side to
+An old cajun recipe for stewed corn & tomatoes. Enjoyable at any time of year, but I love to make it on hot summer
+afternoons as a side to
a sausage dish. Pairs well with brown ales.
## Ingredients
@@ -20,7 +21,8 @@ a sausage dish. Pairs well with brown ales.
## Directions
-1. Clean the corn and cut lengthwise about a thumbnail (1/4 in) from the top and scrape down using the soft end of a knife (to keep the juices).
+1. Clean the corn and cut lengthwise about a thumbnail (1/4 in) from the top and scrape down using the soft end of a
+ knife (to keep the juices).
2. Mix all ingredients in a bowl excluding the grease. Salt & pepper to taste.
3. Pour mixture into a pot with hot grease in it at low heat.
4. Cover pot and cook for 45 minutes, and stir as you get up for more beers.
diff --git a/content/marinated-pork-steaks.md b/content/marinated-pork-steaks.md
index 4302d99..91496fe 100644
--- a/content/marinated-pork-steaks.md
+++ b/content/marinated-pork-steaks.md
@@ -24,7 +24,8 @@ A tasty simple marinade that fits well with pork.
1. Mix olive oil, soy sauce, honey and lime juice until you have an even marinade. Add pepper and crushed garlic.
2. Add the pork steaks to the marinade and leave in room temperature for 30 minutes or a bit longer.
-3. Preheat your grill/frying pan. Add marinated steaks, grill for 2 minutes, flip, repeat until you've grilled them for 10 minutes total. Towards the last minutes pour the remaining marinade over the steaks.
-5. Let the steaks rest for 10 minutes before serving.
+3. Preheat your grill/frying pan. Add marinated steaks, grill for 2 minutes, flip, repeat until you've grilled them for
+ 10 minutes total. Towards the last minutes pour the remaining marinade over the steaks.
+4. Let the steaks rest for 10 minutes before serving.
And just like that you got yourself some tasty pork steaks.
diff --git a/content/matcha-cookies.md b/content/matcha-cookies.md
index b995a7e..212cdc3 100644
--- a/content/matcha-cookies.md
+++ b/content/matcha-cookies.md
@@ -5,9 +5,12 @@ tags: ['snack', 'cookies', 'sweet', 'dessert', 'cheesefare']
author: "Hamza Masood"
---
-Matcha is a type of tea leaf powder that has a beautiful vivid green color. However, it’s different from the “green tea” that you drink with Japanese meals. That’s green tea too, but matcha green tea leaves are grown and harvested differently. The leaves are grown under shade.
+Matcha is a type of tea-leaf powder that has a beautiful vivid green color. However, it’s different from the “green tea”
+that you drink with Japanese meals. That’s green tea too, but matcha green tea leaves are grown and harvested
+differently. The leaves are grown under shade.
## Ingredients
+
(for 13 cookies, 8 ~ 9cm in diameter)
- 115g Unsalted butter
@@ -28,10 +31,12 @@ Matcha is a type of tea leaf powder that has a beautiful vivid green color. Howe
2. Add white sugar, brown sugar and salt and mix with a whisk
3. Add egg and vanilla extract and mix with a whisk until well mixed.
4. Add flour, matcha powder and baking soda and mix with a whisk until you can hardly see the powder.
-5. Add white coverture chocolate and macadamia and mix evenly with spatula.
+5. Add white coverture chocolate and macadamia and mix evenly with spatula.
6. Allow 30 minutes to 1 hour in the refrigerator until the dough hardens.
7. Pan with a 5cm diameter cookie and bake at 170°C (338°F) for 9 minutes. (Unox convection oven)
-* Preheat the oven beforehand. My oven is very hot, so raise the oven temperature a little bit higher if you have common oven.
+* Preheat the oven beforehand. My oven is very hot, so raise the oven temperature a little higher if you have common
+ oven.
* If you bake too little, it will not be cooked. If you bake too long, it will become hard.
-* The white coverture chocolate melts smoothly in your mouth, and the white chocolate chip has a more chewy texture. So you can choose anything to your taste.
+* The white coverture chocolate melts smoothly in your mouth, and the white chocolate chip has a more chewy texture. So
+ you can choose anything to your taste.
diff --git a/content/mayonnaise-or-aioli.md b/content/mayonnaise-or-aioli.md
index 4f1bd52..d30d1a8 100644
--- a/content/mayonnaise-or-aioli.md
+++ b/content/mayonnaise-or-aioli.md
@@ -7,7 +7,8 @@ author: brox
-Aioli is pretty much just mayonnaise with garlic, although traditional aioli only includes olive oil and garlic, and no eggs or acid. This recipe uses raw eggs, so if that is sketchy in your region use pasteurized eggs 🥚.
+Aioli is pretty much just mayonnaise with garlic, although traditional aioli only includes olive oil and garlic, and no
+eggs or acid. This recipe uses raw eggs, so if that is sketchy in your region use pasteurized eggs 🥚.
- ⏲️ Prep time: 2 min
- 🍳 Cook time: 1 min
@@ -23,8 +24,10 @@ Aioli is pretty much just mayonnaise with garlic, although traditional aioli onl
## Directions
-1. Place egg, vinegar, mustard a pinch of salt and pepper in a beaker or narrow and tall container. Add diced garlic for aioli.
-2. Add oil as the very last ingredient. It should be on the top of the other ingredients, or the mayonnaise/aioli could seperate.
+1. Place egg, vinegar, mustard a pinch of salt and pepper in a beaker or narrow and tall container. Add diced garlic for
+ aioli.
+2. Add oil as the very last ingredient. It should be on the top of the other ingredients, or the mayonnaise/aioli could
+ separate.
3. Place hand blender at the very bottom. Don't start it yet.
4. Use full power, and work your way upwards slowly until all the oil is mixed in.
5. Feel free to taste and mix in extra spices and vinegar afterwards.
diff --git a/content/mazurek.md b/content/mazurek.md
index aa02d5a..002658e 100644
--- a/content/mazurek.md
+++ b/content/mazurek.md
@@ -5,8 +5,7 @@ tags: ['polish', 'easter', 'dessert']
author: martin-chrzanowski
---
-Mazurek is a traditional Polish flat cake made in many homes for Easter. Many
-different toppings are possible.
+Mazurek is a traditional Polish flat cake made in many homes for Easter. Many toppings are possible.
## Ingredients
diff --git a/content/meatloaf.md b/content/meatloaf.md
index 09e6f00..1e89ae2 100644
--- a/content/meatloaf.md
+++ b/content/meatloaf.md
@@ -23,7 +23,7 @@ This recipe will result in two or three glass dishes of tasty, moist meatloaf. G
- Garlic salt
- Onion powder
- Mustard
-- Sugar free ketchup
+- Sugar-free ketchup
- 3 Cubes of brown sugar
- 1 Can of Campbell's tomato soup
- Franks RedHot sauce (Optional)
@@ -36,14 +36,16 @@ This recipe will result in two or three glass dishes of tasty, moist meatloaf. G
4. Pour in your milk, and a moderate amount of mustard and ketchup.
5. Add garlic salt and onion powder.
6. Now you must use your (sanitized) hands and mix everything in the big bowl well. Make sure you get the bottom.
-7. Evenly distribute your mixed meat into 2 or 3 oven safe greased up dishes. Try to flatten the surface as much as you can.
+7. Evenly distribute your mixed meat into 2 or 3 oven safe greased up dishes. Try to flatten the surface as much as you
+ can.
8. In each dish, create a small channel in the middle of each meatloaf. This is to maintain the shape as it's cooking.
9. Put all of your meatloaf filled dishes into the oven on 180 Celsius for *1 hour*.
10. Once you have about 15 minutes left on your timer, get started on your sauce.
-11. Toss your 3 sugar cubes into a bowl with a little bit of hot water to melt them.
+11. Toss your 3 sugar cubes into a bowl with a bit of hot water to melt them.
12. Add your tomato soup, 1/4 Cup of ketchup and mustard (each).
13. Stir sauce until it's a thick, light red color.
-14. Once 1 hour is up, take out all of your meatloaf. *Make sure to cut open the thickest meatloaf and confirm the beef is cooked*.
+14. Once 1 hour is up, take out all of your meatloaf. *Make sure to cut open the thickest meatloaf and confirm the beef
+ is cooked*.
15. Coat the top of each of your meatloaves with the sauce, evenly.
16. Once coated, put back into the oven for 10 minutes.
17. Take out all of your meatloaf. Once cool, slice it up and serve!
diff --git a/content/medieval-beef-soup.md b/content/medieval-beef-soup.md
index 4f0e1b5..463ae6c 100644
--- a/content/medieval-beef-soup.md
+++ b/content/medieval-beef-soup.md
@@ -22,11 +22,18 @@ Medieval beef soup with turnips and turnip greens.
## Directions
1. Cube the roast into bite sized pieces and place them in a large skillet with the butter.
-2. Heat the pan on medium-high heat and brown the meat with the melted butter until the outside is evenly cooked, sprinkle with pepper as it browns.
-3. While the meat is browning, cut the greens off the turnips and set them aside. Cut the turnips into bite sized pieces making sure to cut the top and bottom ends off first. If you can not find turnips with their greens still attached Mustard greens can be substituted.
+2. Heat the pan on medium-high heat and brown the meat with the melted butter until the outside is evenly cooked,
+ sprinkle with pepper as it browns.
+3. While the meat is browning, cut the greens off the turnips and set them aside. Cut the turnips into bite sized pieces
+ making sure to cut the top and bottom ends off first. If you can not find turnips with their greens still attached
+ Mustard greens can be substituted.
4. Put the cut up turnips in the slow cooker and pour in the chicken stock.
-5. Take the meat and dump it into the slow cooker drippings and all. If the amount of liquid looks a bit low to you, you can pour in another cup or so of water at your discretion.
-6. Sprinkle more pepper over the soup and put the saffron in the bowl of warm water and let it seep for five minutes. Then dump it and the warm water into the soup.
+5. Take the meat and dump it into the slow cooker drippings and all. If the amount of liquid looks a bit low to you, you
+ can pour in another cup or so of water at your discretion.
+6. Sprinkle more pepper over the soup and put the saffron in the bowl of warm water and let it seep for five minutes.
+ Then dump it and the warm water into the soup.
7. Cut the stems off of the greens and then chop the greens vertically.
-8. Cook the soup on high for 2 to 2 1/2 hours or until the turnip and meat are soft and tender. About 20 minutes before it is to be done take the chopped greens and put them in the soup. Don't worry if it overfills the slow cooker, the greens will shrink a ton. Cook for about 20 minutes until done.
+8. Cook the soup on high for 2 to 2 1/2 hours or until the turnip and meat are soft and tender. About 20 minutes before
+ it is to be done take the chopped greens and put them in the soup. Don't worry if it overfills the slow cooker, the
+ greens will shrink a ton. Cook for about 20 minutes until done.
9. Taste the soup, if it's still too bland you can add spices of your choice and season to your taste.
diff --git a/content/merchants-buckwheat.md b/content/merchants-buckwheat.md
index ae0435b..611507e 100644
--- a/content/merchants-buckwheat.md
+++ b/content/merchants-buckwheat.md
@@ -46,4 +46,5 @@ The ingredients below are for 2 hearty portions.
minutes over low heat.
9. Serve hot and enjoy!
-Originally published at [https://www.yaroslavps.com/food/merchants-buckwheat/](https://www.yaroslavps.com/food/merchants-buckwheat/)
+Originally published
+at [https://www.yaroslavps.com/food/merchants-buckwheat/](https://www.yaroslavps.com/food/merchants-buckwheat/)
diff --git a/content/mexican-meat-loaf.md b/content/mexican-meat-loaf.md
index 83e9b94..831e7d7 100644
--- a/content/mexican-meat-loaf.md
+++ b/content/mexican-meat-loaf.md
@@ -5,7 +5,6 @@ date: 2022-09-10
author: joel-maxuel
---
-
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 60 min
- 🍽️ Servings: 4
diff --git a/content/miso-soup.md b/content/miso-soup.md
index fb36c79..84ae154 100644
--- a/content/miso-soup.md
+++ b/content/miso-soup.md
@@ -19,7 +19,8 @@ Miso-soup is Japanese traditional home cooking.
1. put about half of the water in the pot and bring the water to a boil.
2. put the dashi stock in the pot.
-3. if you use tofu or seaweed, cut the ingredients into bite-sized pieces, place the ingredients in the pot and bring to a boil.
+3. if you use tofu or seaweed, cut the ingredients into bite-sized pieces, place the ingredients in the pot and bring to
+ a boil.
4. Melt the miso in the water and bring the water to a boil.
-6. serve into small bowls.
-7. if you use green onion, slice them and put in a small bowls.
+5. serve into small bowls.
+6. if you use green onion, slice them and put in a small bowls.
diff --git a/content/mushroom-risotto.md b/content/mushroom-risotto.md
index 2e4d5d3..c9a6c62 100644
--- a/content/mushroom-risotto.md
+++ b/content/mushroom-risotto.md
@@ -24,8 +24,14 @@ author: robert5800
## Directions
1. Finely mince the shallot and garlic and slice the mushrooms into large pieces.
-2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
-3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so.
-4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish.
-5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
-6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.
+2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot
+ will also do the job.
+3. Sauté the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're
+ nicely browned, about 10 minutes or so.
+4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing
+ this will affect the creaminess of the finished dish.
+5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring
+ constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight
+ bite to it.
+6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for
+ final seasoning and serve.
diff --git a/content/mushroom-stragonov.md b/content/mushroom-stragonov.md
index d22345b..bbcaa35 100644
--- a/content/mushroom-stragonov.md
+++ b/content/mushroom-stragonov.md
@@ -12,7 +12,7 @@ Servings: 2
## Ingredients
- 8 oz uncooked pasta (spaghetti or any other long noodle will work. Stroganov can also be served over rice.)
-- 12 oz mushrooms (I reccommend shitake, but white, portabello, or maitake will also work.)
+- 12 oz mushrooms (I recommend shiitake, but white, portabello, or maitake will also work.)
- 2 cloves of garlic, minced
- 1 small yellow onion, minced
- 2 Tbsp butter
@@ -20,8 +20,8 @@ Servings: 2
- 1 Cup vegetable broth
- 1 Tsp dijon mustard
- 1 Tsp Smoked paprika
-- 4 Tbsp creme fraiche (can be made by mixing equal parts heavy and sour cream)
-- 2 Tbsp parsely
+- 4 Tbsp crème fraîche (can be made by mixing equal parts heavy and sour cream)
+- 2 Tbsp parsley
## Directions
diff --git a/content/naan-bread.md b/content/naan-bread.md
index 56933b4..449dfab 100644
--- a/content/naan-bread.md
+++ b/content/naan-bread.md
@@ -7,7 +7,9 @@ author: nihar-samantaray
-A curry serves best with naan that is unleavened bread. Traditionally made in ‘Tandoor or clay oven' but at home, we will be making it in the oven and/or on the stovetop. Naan is not eaten solely but acts as assortments with meat, veggies, or egg items.
+A curry serves best with naan that is unleavened bread. Traditionally made in ‘Tandoor or clay oven' but at home, we
+will be making it in the oven and/or on the stove top. Naan is not eaten solely but acts as assortments with meat,
+veggies, or egg items.
- ⏲️ Prep time: 90 min
- 🍳 Cook time: 30 min
@@ -25,9 +27,11 @@ A curry serves best with naan that is unleavened bread. Traditionally made in
## Directions
1. Put the yeast and sugar to warm milk in a large mixing bowl and stir well. Leave it for 3-5 minutes.
-2. Put the flour and salt into a large mixing bowl and whisk to combine. Sprinkle additional flour as needed to keep the dough from sticking to the sides.
+2. Put the flour and salt into a large mixing bowl and whisk to combine. Sprinkle additional flour as needed to keep the
+ dough from sticking to the sides.
3. Once the dough is soft and ready, apply oil on it and cover it with a soft cloth. Rest it for 2–3 hours.
4. Knead the dough again, sprinkle all-purpose flour, and knead until smooth.
-5. Divide dough into 4 equal pieces. Form pieces into balls. Roll out dough balls to desired thickness (about the size of a small tortilla).
+5. Divide dough into 4 equal pieces. Form pieces into balls. Roll out dough balls to desired thickness (about the size
+ of a small tortilla).
6. Now transfer the naan to the foiled baking tray and bake in preheated at 180 C for 30-35 minutes.
7. After baking, brush the top with butter and cut it into four pieces and serve. Enjoy!
diff --git a/content/nashville-chicken.md b/content/nashville-chicken.md
index 7c36a5d..1b94fdb 100644
--- a/content/nashville-chicken.md
+++ b/content/nashville-chicken.md
@@ -4,9 +4,14 @@ date: 2021-03-21
tags: ['chicken', 'spicy']
---
-If you love spicy foods and chicken then this Nashville Hot Chicken sandwich recipe is just for you. It takes some time with prepping and process but when you take that first bite all the effort will be worth it. It’s unlike any other fried chicken recipe that includes double frying your chicken and using the same cooking oil from your fry as a sauce for the Nashville Hot Chicken spice.
+If you love spicy foods and chicken then this Nashville Hot Chicken sandwich recipe is just for you. It takes some time
+with prepping and process but when you take that first bite all the effort will be worth it. It’s unlike any other fried
+chicken recipe that includes double frying your chicken and using the same cooking oil from your fry as a sauce for the
+Nashville Hot Chicken spice.
-Nashville Hot Chicken was invented by a man named Thorton Prince. It is said that he came home late one night and whipped this dish up randomly. Could you imagine creating this staple of a dish late night after coming home from an evening of festivities, blows my mind. Let’s get into the recipe now.
+Nashville Hot Chicken was invented by a man named Thorton Prince. It is said that he came home late one night and
+whipped this dish up randomly. Could you imagine creating this staple of a dish late night after coming home from an
+evening of festivities, blows my mind. Let’s get into the recipe now.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 30 min
@@ -15,10 +20,12 @@ Nashville Hot Chicken was invented by a man named Thorton Prince. It is said tha
## Ingredients
Batter
+
- 2 Cups Buttermilk
- 1/3 Cup Hot sauce
Flour
+
- 2 1/2 Cups All-purpose flour
- 3 tbsp Cornstarch
- 3 tbsp Seasoned salt
@@ -30,6 +37,7 @@ Flour
- 2 tsp Dry mustard powder
Nashville Hot Chicken
+
- 2 tbsp Nashville Hot Chicken seasoning
- 2 tbsp Adobo honey seasoning
- 2 tbsp Dark brown sugar
@@ -39,6 +47,7 @@ Nashville Hot Chicken
- 1 1/2 Cups Cooking oil Used to fry the chicken
Sauce For the Buns
+
- 3 tbsp Mayo
- 1 tbsp Ketchup
- 2 tbsp Sweet relish
@@ -48,8 +57,17 @@ Sauce For the Buns
1. Prep your chicken by trimming it into less than a 1/2" patties for frying.
2. Prepare your batter and flour in two separate bowls.
-3. Dunk your chicken into the flour, then batter and then flour again. While your chicken is sitting with the battered flour pour 2 1/2 cups of cooking oil into your pan over medium heat or 350 degrees. Let it come to temp, about 20 mins.
-4. Once your oil has reached the temp of 350, go ahead and fry 3-4 pieces of chicken at one time. You are going to fry for 7 mins (flipping at the midway point) and then pull the chicken and let sit for 5 mins then refry for the second time 3 mins, this depends on the thickness of the chicken.
-5. Now that your chicken is fried make sure you have a wire rack with a sheet pan under it so the crispy chicken can sit and rest on. During this resting time, you are going to add your Nashville Hot Chicken seasoning together with 1 1/2 cups of the cooking oil you just used. It will simmer but quickly whisk until it comes still. Now you want to brush that amazing sauce all over the crispy chicken or dunk it.
-6. Have some toasted buns ready and create your sandwich. First, you want to sauce your top and bottom buns, add shredded romaine lettuce, chicken patty, tomato and then complete with the top bun for an amazingly delicious creation.
-7. Feed the family and enjoy! This one gets spicy, >E N J O Y< :)
+3. Dunk your chicken into the flour, then batter and then flour again. While your chicken is sitting with the battered
+ flour pour 2 1/2 cups of cooking oil into your pan over medium heat or 350 degrees. Let it come to temp, about 20
+ mins.
+4. Once your oil has reached the temp of 350, go ahead and fry 3-4 pieces of chicken at one time. You are going to fry
+ for 7 mins (flipping at the midway point) and then pull the chicken and let sit for 5 mins then refry for the second
+ time 3 mins, this depends on the thickness of the chicken.
+5. Now that your chicken is fried make sure you have a wire rack with a sheet pan under it so the crispy chicken can sit
+ and rest on. During this resting time, you are going to add your Nashville Hot Chicken seasoning together with 1 1/2
+ cups of the cooking oil you just used. It will simmer but quickly whisk until it comes still. Now you want to brush
+ that amazing sauce all over the crispy chicken or dunk it.
+6. Have some toasted buns ready and create your sandwich. First, you want to sauce your top and bottom buns, add
+ shredded romaine lettuce, chicken patty, tomato and then complete with the top bun for an amazingly delicious
+ creation.
+7. Feed the family and enjoy! This one gets spicy, >E N J O Y< :)
diff --git a/content/newfoundland-cod-chowder.md b/content/newfoundland-cod-chowder.md
index 1f29f79..78806cb 100644
--- a/content/newfoundland-cod-chowder.md
+++ b/content/newfoundland-cod-chowder.md
@@ -22,8 +22,11 @@ author: joel-maxuel
## Directions
-1. In a large, heavy saucepan, cook bacon over medium-high heat for about 10 minutes or until crisp. Chop coarsely and set aside.
-2. Drain off all but 1 tbsp. fat from saucepan. Add onions and savoury. Cook, stirring occasionally for 5 minutes or until softened.
-3. Add potatoes, carrots, water and salt. Bring to boil, cover, reduce heat and simmer for about 20 minutes or until tender
+1. In a large, heavy saucepan, cook bacon over medium-high heat for about 10 minutes or until crisp. Chop coarsely and
+ set aside.
+2. Drain off all but 1 tbsp. fat from saucepan. Add onions and savoury. Cook, stirring occasionally for 5 minutes or
+ until softened.
+3. Add potatoes, carrots, water and salt. Bring to boil, cover, reduce heat and simmer for about 20 minutes or until
+ tender
4. Cut cod into 1-inch chunks. Add to vegetables and simmer for about 5 minutes or until fish flakes easily
5. Add milk and white pepper, heat through. Garnish with bacon and parsley.
diff --git a/content/no-knead-bread.md b/content/no-knead-bread.md
index 4d4b506..b05f83c 100644
--- a/content/no-knead-bread.md
+++ b/content/no-knead-bread.md
@@ -21,8 +21,9 @@ author: enthdegree
## Directions
- 1. Mix the dry ingredients then add the hot water. It should come out as a firm dough.
- 2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking.
- 
- 3. Preheat oven and pan to 450 F (230 C).
- 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.
+1. Mix the dry ingredients then add the hot water. It should come out as a firm dough.
+2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before
+ cooking.
+ 
+3. Preheat oven and pan to 450 F (230 C).
+4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.
diff --git a/content/no-knead-pizza-dough.md b/content/no-knead-pizza-dough.md
index 09bd41d..48a3820 100644
--- a/content/no-knead-pizza-dough.md
+++ b/content/no-knead-pizza-dough.md
@@ -5,7 +5,7 @@ tags: ['basic', 'pizza', 'dough']
author: brox
---
-Perfect for pan pizza in an 11 inch iron skillet.
+Perfect for pan pizza in an 11-inch iron skillet.
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 7-24 hours
@@ -23,5 +23,7 @@ Perfect for pan pizza in an 11 inch iron skillet.
1. Mix dry ingredients in a bowl.
2. Mix in olive oil and water. No need for hands or kneading!
-3. Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size.
-4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingredients for more pizzas for the same amount of work and time.
+3. Cover bowl airtight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have
+ dramatically increased in size.
+4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingredients for more
+ pizzas for the same amount of work and time.
diff --git a/content/oatmeal-pancakes.md b/content/oatmeal-pancakes.md
index 19cbf19..bc1ec3b 100644
--- a/content/oatmeal-pancakes.md
+++ b/content/oatmeal-pancakes.md
@@ -25,5 +25,6 @@ author: "wpnwbn"
1. Mix eggs, sugar, honey and milk.
2. In another bowl mix oat flour and baking powder.
3. Combine two mixtures and let the batter rest for about 15 minutes.
-4. Preheat the pan for 5 minutes over low (~33%) heat, cook for about 1 - 1.5 minutes then flip when you see bubbles come out and cook for another 45s - 1 minute.
+4. Preheat the pan for 5 minutes over low (~33%) heat, cook for about 1 - 1.5 minutes then flip when you see bubbles
+ come out and cook for another 45s - 1 minute.
5. Eat them with raspberry (or any other) jam.
diff --git a/content/oaty-pancakes.md b/content/oaty-pancakes.md
index 4e54ae1..5045157 100644
--- a/content/oaty-pancakes.md
+++ b/content/oaty-pancakes.md
@@ -25,18 +25,18 @@ author: "Puremana"
1. Pour milk over rolled oats. Add remaining ingredients.
2. Mix with fork (or in a food processor) just enough to
-combine ingredients.
+ combine ingredients.
3. Put spoonfuls of mixture onto preheated, greased or
-sprayed griddle or fry pan. Turn spoon for round
-pancakes.
+ sprayed griddle or fry pan. Turn spoon for round
+ pancakes.
4. Turn pancakes as soon as bubbles form and
-burst in the middle. Slide thin metal blade under
-pancake and flip over. Second side is cooked when
-centre springs back.
+ burst in the middle. Slide thin metal blade under
+ pancake and flip over. Second side is cooked when
+ centre springs back.
5. Put a dab of butter on cooked surface of several
-pancakes.
+ pancakes.
6. Pile up so butter is between pancakes. Pour
-syrup over before serving.
+ syrup over before serving.
7. Serve Oaty pancakes for breakfast or brunch, with juice
-or coffee. Pour syrup over the pile of buttered pancakes
-and serve bacon or sausages alongside if you like.
+ or coffee. Pour syrup over the pile of buttered pancakes
+ and serve bacon or sausages alongside if you like.
diff --git a/content/okonomiyaki.md b/content/okonomiyaki.md
index 0e3b5be..e324feb 100644
--- a/content/okonomiyaki.md
+++ b/content/okonomiyaki.md
@@ -4,7 +4,9 @@ date: 2021-04-06
tags: ['quick', 'japanese']
---
-Okonomiyaki is a Japanese savory pancake. Instead of using air bubbles to lighten the pancake, thin strips of cabbage provide levity to the cake. This is a very popular street food in Japan, and can be topped with all sorts of different ingredients, as "Okonomiyaki" roughly translates to "Grilled how you like".
+Okonomiyaki is a Japanese savory pancake. Instead of using air bubbles to lighten the pancake, thin strips of cabbage
+provide levity to the cake. This is a very popular street food in Japan, and can be topped with all sorts of different
+ingredients, as "Okonomiyaki" roughly translates to "Grilled how you like".
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 10 min
@@ -21,18 +23,21 @@ Okonomiyaki is a Japanese savory pancake. Instead of using air bubbles to light
- Pinch salt to taste
- The following options are traditional but can be substituted with any desired toppings
- - Tonkatsu sauce (sometimes known as Bulldog sauce) in squirt bottle
- - Mayonnaise in squirt bottle
- - Sriacha in squirt bottle
- - Katsuobushi (Dried bonito flakes)
- - Nori (Dried roasted seaweed)
+ - Tonkatsu sauce (sometimes known as Bulldog sauce) in squirt bottle
+ - Mayonnaise in squirt bottle
+ - Sriacha in squirt bottle
+ - Katsuobushi (Dried bonito flakes)
+ - Nori (Dried roasted seaweed)
## Directions
1. Chop cabbage into thin strips.
2. Whisk water and egg together in a bowl and then whisk in flour, salt, and seasonings.
3. Fold cabbage into batter with as few folds as possible to completely work the cabbage in.
-4. Fry meat in a pre-heated cast-iron pan or griddle on medium-high heat until brown on one side, flip, and immediately pour batter on top after flipping.
-5. Allow to cook for 2-3 minutes and either flip the pancake, or move under a broiler to cook the top for another 2-3 minutes.
-6. Move pancake to a serving plate meat side up and squirt tonkatsu sauce, mayonnaise, and sriracha over the top in a zig-zag pattern
+4. Fry meat in a pre-heated cast-iron pan or griddle on medium-high heat until brown on one side, flip, and immediately
+ pour batter on top after flipping.
+5. Allow to cook for 2-3 minutes and either flip the pancake, or move under a broiler to cook the top for another 2-3
+ minutes.
+6. Move pancake to a serving plate meat side up and squirt tonkatsu sauce, mayonnaise, and sriracha over the top in a
+ zig-zag pattern
7. Sprinkle katsuobushi and nori on top of the sauces and the okonomiyaki is ready to serve.
diff --git a/content/okroshka.md b/content/okroshka.md
index db87dc1..bf7322c 100644
--- a/content/okroshka.md
+++ b/content/okroshka.md
@@ -22,7 +22,7 @@ A hearty and healthy cold soup, which is especially good to eat in the hot seaso
## Directions
1. Prepare a saucepan where you will put the ingredients (5 liters) and a saucepan for boiling eggs and potatoes
-2. Boil potatoes and eggs (hard boiled)
+2. Boil potatoes and eggs (hard-boiled)
3. Finely chop cucumbers, radishes, onions, dill and sausage (or meat)
4. Peel eggs and potatoes and chop finely
5. Pour kefir (or kvass) and mix all the ingredients
diff --git a/content/omelet.md b/content/omelet.md
index 49b91d4..b1c2d21 100644
--- a/content/omelet.md
+++ b/content/omelet.md
@@ -20,7 +20,9 @@ tags: ['eggs', 'quick', 'cheesefare']
* Cheddar Cheese (optional for Cheese Omelet)
## Directions
-1. Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture thickened, stirring frequently.
+
+1. Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture
+ thickened, stirring frequently.
2. Add butter.
3. Allow it to cool; combine with egg yolks, stirring occasionally.
4. Fold in egg whites.
diff --git a/content/one-pot-chicken-tetrazzini.md b/content/one-pot-chicken-tetrazzini.md
index 6c774ad..334b1d6 100644
--- a/content/one-pot-chicken-tetrazzini.md
+++ b/content/one-pot-chicken-tetrazzini.md
@@ -5,7 +5,6 @@ date: 2022-09-11
author: joel-maxuel
---
-
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 5
@@ -28,10 +27,13 @@ author: joel-maxuel
- Small Fresh Basil Leaves (optional)
- Parmesan, grated
-
## Directions
-1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 minutes until tender.
-2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to a boil.
-3. Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 minutes.
-4. Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted. Serve sprinkled with basil and Parmesan.
+1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring
+ about 5 minutes until tender.
+2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally,
+ bring to a boil.
+3. Add noodles, reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender,
+ about 7 minutes.
+4. Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted.
+ Serve sprinkled with basil and Parmesan.
diff --git a/content/onion-raitha.md b/content/onion-raitha.md
index 2d6f4d5..86b5223 100644
--- a/content/onion-raitha.md
+++ b/content/onion-raitha.md
@@ -5,7 +5,8 @@ tags: ['quick', 'sauce', 'indian']
author: ram-pari
---
-Raitha is an yogurt-based Indian style sauce that goes great with rice dishes such as Pilau and Biriyani. It's quite similar to
+Raitha is a yogurt-based Indian style sauce that goes great with rice dishes such as Pilau and Biriyani. It's quite
+similar to
a greek Tzatziki and is quick and quite easy to make. It's great especially with super spicy indian dishes as it
provides as a sweet and cooling effect.
diff --git a/content/orange-glorious.md b/content/orange-glorious.md
index bfb0ef9..1f0c8f8 100644
--- a/content/orange-glorious.md
+++ b/content/orange-glorious.md
@@ -20,4 +20,5 @@ author: front3ndninja
## Directions
-1. In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Add ice cubes and blend until smooth. Pour into glasses and serve.
+1. In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Add ice cubes and blend until smooth.
+ Pour into glasses and serve.
diff --git a/content/orange-jam.md b/content/orange-jam.md
index cc2142d..98cf752 100644
--- a/content/orange-jam.md
+++ b/content/orange-jam.md
@@ -10,7 +10,7 @@ can be used as a generic sweet spread.
## Ingredients
-* 4 medium sized oranges
+* 4 medium-sized oranges
* 1 lemon
* 1 1/2 cup sugar
diff --git a/content/pan-pizza.md b/content/pan-pizza.md
index 1ac6c45..d1335c0 100644
--- a/content/pan-pizza.md
+++ b/content/pan-pizza.md
@@ -7,7 +7,8 @@ author: brox
-Pan pizza gives a thick and crispy crust 🍕. For this recipe, start early with the dough, preferably the night before. It takes a lot of time, but little effort and gives a fantastic result.
+Pan pizza gives a thick and crispy crust 🍕. For this recipe, start early with the dough, preferably the night before. It
+takes a lot of time, but little effort and gives a fantastic result.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 8 hours
diff --git a/content/pan-seared-chicken.md b/content/pan-seared-chicken.md
index 537122e..66a99e0 100644
--- a/content/pan-seared-chicken.md
+++ b/content/pan-seared-chicken.md
@@ -26,14 +26,15 @@ it one time to get a sense of what the ideal proportions for you are.
1. Rinse the chicken fillets.
2. Remove excess moisture from the fillets by patting them with a paper towel.
3. If the fillets are too thick, cut them in half.
-3. In a small container, pout enough flour and mix in paprika, garlic powder,
+4. In a small container, pout enough flour and mix in paprika, garlic powder,
Provence herbs, salt, and black pepper to your liking.
-4. Add a little cooking oil to the pan and heat it up to medium-high heat.
-5. Coat the fillets by rolling them in the wheat mix.
-6. Once the pan is hot, put the fillets on the pan and sear each side for about
+5. Add a little cooking oil to the pan and heat it up to medium-high heat.
+6. Coat the fillets by rolling them in the wheat mix.
+7. Once the pan is hot, put the fillets on the pan and sear each side for about
5 minutes over medium-high heat.
-7. As a final tip, if your fillet is too thick after all, you can just lower the
+8. As a final tip, if your fillet is too thick after all, you can just lower the
heat at the end and cook it for about 2-3 more minutes.
-8. And that's it. Winner winner chicken dinner!
+9. And that's it. Winner winner chicken dinner!
-Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/)
+Originally published
+at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/)
diff --git a/content/panang-style-beef-curry.md b/content/panang-style-beef-curry.md
index a4d9181..5c7ad67 100644
--- a/content/panang-style-beef-curry.md
+++ b/content/panang-style-beef-curry.md
@@ -20,16 +20,22 @@ author: joel-maxuel
- 2 Tbsp Cilantro
- 1 Sweet Bell Pepper
- 1/2 Onion (2 oz), chopped
-- 1 Tbsp Garlic Puree
+- 1 Tbsp Garlic Purée
- 1 oz Peanuts, chopped
- 1/2 Tbsp Soy Sauce
- 2 Tbsp Mild Curry Paste
## Directions
-1. Start rice. While water comes to a boil, core and cut pepper into 1/2 inch pieces. Roughly chop cilantro. Finely chop the chili pepper - remove seeds for less heat.
-2. Add rice to boiling water. Reduce heat to low, cover and cook until rice is tender and absorbed, about 12-14 minutes. Remove from heat and keep covered.
-3. While rice cooks, heat a large non-stick pan over medium-high heat. Once hot, add a tablespoon of oil, then the beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains (4-5 mins).
-4. Add peppers and onions to the pan with beef. Cook, stirring occasionally until softened (2-3 mins). Add mild curry paste, red curry base, soy sauce, peanut butter, and the minced chili pepper. Cook, stirring often, until fragrant (1 min).
+1. Start rice. While water comes to a boil, core and cut pepper into 1/2 inch pieces. Roughly chop cilantro. Finely chop
+ the chili pepper - remove seeds for less heat.
+2. Add rice to boiling water. Reduce heat to low, cover and cook until rice is tender and absorbed, about 12-14 minutes.
+ Remove from heat and keep covered.
+3. While rice cooks, heat a large non-stick pan over medium-high heat. Once hot, add a tablespoon of oil, then the beef
+ and garlic purée. Cook, breaking up beef into smaller pieces, until no pink remains (4-5 mins).
+4. Add peppers and onions to the pan with beef. Cook, stirring occasionally until softened (2-3 mins). Add mild curry
+ paste, red curry base, soy sauce, peanut butter, and the minced chili pepper. Cook, stirring often, until fragrant (1
+ min).
5. Add coconut milk to the pan. Cook, stirring often, until curry thickens slightly (2-3 mins).
-6. Fluff rice with a fork. Add half the cilantro and season, then stir to combine. Divide rice between plates and top with beef curry. Sprinkle peanuts and remaining cilantro over top.
+6. Fluff rice with a fork. Add half the cilantro and season, then stir to combine. Divide rice between plates and top
+ with beef curry. Sprinkle peanuts and remaining cilantro over top.
diff --git a/content/pancake.md b/content/pancake.md
index 5799b46..e30f618 100644
--- a/content/pancake.md
+++ b/content/pancake.md
@@ -12,19 +12,23 @@ author: "BeFe"
- 🍽️ Servings: 1
## Ingredients
+
- 200g wheat flour or 100g glutenfree flour
- 200 ml milk
- 2 eggs
- 2 tsp sugar
- 1 tsp baking soda
-- a little bit of salt
+- a bit of salt
## Directions
+
1. Mix all ingredients in a bowl.
2. Let the dough rest for ~15 mins.
-3. Heat a pan with a bit butter or oil.
-4. For each pancake spread a ladle of dough in the pan and bake them at lower medium temperature until they are brown on both sides.
+3. Heat a pan with a bit of butter or oil.
+4. For each pancake spread a ladle of dough in the pan and bake them at lower medium temperature until they are brown on
+ both sides.
## Served with
+
- Syrup
- Cinnamon and sugar
diff --git a/content/paneer-tikka-masala.md b/content/paneer-tikka-masala.md
index f222496..92ece5a 100644
--- a/content/paneer-tikka-masala.md
+++ b/content/paneer-tikka-masala.md
@@ -28,14 +28,20 @@ author: arth-patel
## Directions
-1. Take a glass container, and mix the cubed paneers with half a tea spoon of red chilli powder, turmeric powder, coriander powder, garam masala powder, fenugreek powder, and 50g yogurt.
+1. Take a glass container, and mix the cubed paneers with half a teaspoon of red chilli powder, turmeric powder,
+ coriander powder, garam masala powder, fenugreek powder, and 50g yogurt.
2. Let the mix marinade for at least an hour.
-
-3. Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough.
-4. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for about a minute or two.
-5. Now add chopped onions and tomatoes to the sautee. Add some shaved ginger and garlic paste and let it sauté until some raw flavour disappears.
+ 
+3. Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the
+ skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the
+ outer crust looks crispy enough.
+4. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for
+ about a minute or two.
+5. Now add chopped onions and tomatoes to the sauté. Add some shaved ginger and garlic paste and let it sauté until
+ some raw flavour disappears.
6. Add the tomato purée, dry fenugreek leaves, and let it cook for about 15 minutes.
7. As the spice and tomato purée looks cooked, add some water to the mixture and let it cook more.
-
+ 
8. Now add the grilled paneer, some chopped vegetables of choice, corn and stir the mixture well.
-9. One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish with lemon juice, fresh coriander. (It can be served with bread of any preference.)
+9. One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish
+ with lemon juice, fresh coriander. (It can be served with bread of any preference.)
diff --git a/content/parmesan-potatoes.md b/content/parmesan-potatoes.md
index 3a7b624..f271ab2 100644
--- a/content/parmesan-potatoes.md
+++ b/content/parmesan-potatoes.md
@@ -8,7 +8,7 @@ author: yaroslav-smirnov
You can have this as a side dish, or for breakfast. Well, you can have it
-whenever and wherever you want if you are cooking it! We are grown ups here
+whenever and wherever you want if you are cooking it! We are grown-ups here
after all.
## Ingredients
@@ -34,4 +34,5 @@ have it as a side dish this should be enough for two persons.
ground pepper on top.
6. Enjoy!
-Originally published at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/)
+Originally published
+at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/)
diff --git a/content/party-mimosa.md b/content/party-mimosa.md
index 1ace19f..ae3e2ad 100644
--- a/content/party-mimosa.md
+++ b/content/party-mimosa.md
@@ -15,4 +15,5 @@ author: front3ndninja
## Directions
-1. Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.
+1. Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined.
+ Pour in bottle of sparkling wine just before serving.
diff --git a/content/pasta-alla-norma.md b/content/pasta-alla-norma.md
index e00daf4..ed5a512 100644
--- a/content/pasta-alla-norma.md
+++ b/content/pasta-alla-norma.md
@@ -5,7 +5,7 @@ tags: ['italian', 'pasta', 'fasting']
author: james-kent
---
-A delicious Sicilian pasta dish, with Aubergines in a tomato sauce topped with fresh basil.
+A delicious Sicilian pasta dish, with Eggplants in a tomato sauce topped with fresh basil.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 40 min
@@ -26,9 +26,15 @@ A delicious Sicilian pasta dish, with Aubergines in a tomato sauce topped with f
## Directions
1. Preheat oven to 220c (fan), or gas mark 7.
-2. Use a peeler to shave off alternating strips on your aubergines, so they looked striped, like zebras.
-3. Then cut the aubergine widthways into 1cm thick slices. Place into a bowl with 75ml of olive oil, a good pinch of salt and black pepper. Coat the aubergines, then spread them onto two or three baking paper-lined trays. Roast for 30-35 minutes until dark brown.
-4. Whilst the aubergines are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat. Add garlic and chilies and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened.
-5. [Cook the pasta](/pasta) according to packet instructions, once al dente, drain and retain some of the pasta water.
-6. Once cooked, add the aubergine to the pasta sauce and mix well. Then add the spaghetti to the aubergine and sauce mixture, making sure everything is evenly coated. Add some of the pasta water if required to loosen the sauce, then top with fresh basil.
+2. Use a peeler to shave off alternating strips on your eggplants, so they looked striped, like zebras.
+3. Then cut the eggplant width-ways into 1cm thick slices. Place into a bowl with 75ml of olive oil, a good pinch of
+ salt and black pepper. Coat the eggplants, then spread them onto two or three baking paper-lined trays. Roast for
+ 30-35 minutes until dark brown.
+4. Whilst the eggplants are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat.
+ Add garlic and chilies and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of
+ salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened.
+5. [Cook the pasta](/pasta) according to packet instructions, once al dente, drain and retain some pasta water.
+6. Once cooked, add the eggplant to the pasta sauce and mix well. Then add the spaghetti to the eggplant and sauce
+ mixture, making sure everything is evenly coated. Add some pasta water if required to loosen the sauce, then
+ top with fresh basil.
7. Check for seasoning, then serve immediately.
diff --git a/content/pasta-arrabbiata.md b/content/pasta-arrabbiata.md
index 383aae0..59af193 100644
--- a/content/pasta-arrabbiata.md
+++ b/content/pasta-arrabbiata.md
@@ -24,10 +24,14 @@ author: "klisurovi4"
1. Start heating up water for the pasta.
2. Heat up a few tablespoons of olive oil over low heat.
-3. Crush several cloves of garlic into the olive oil, add the chilli flakes or chilli peppers and fry them for a short time, while being careful not to burn the garlic.
-4. Add your crushed tomatoes, together with some salt and pepper, increase the heat to medium and let simmer for 10-15 minutes or until it looks nicely thickened.
-5. When the water starts boiling, put a handful of salt into it and then your pasta of choice. Ideally leave the pasta slightly undercooked, because it will go in the hot sauce and finish cooking there.
+3. Crush several cloves of garlic into the olive oil, add the chilli flakes or chilli peppers and fry them for a short
+ time, while being careful not to burn the garlic.
+4. Add your crushed tomatoes, together with some salt and pepper, increase the heat to medium and let simmer for 10-15
+ minutes or until it looks nicely thickened.
+5. When the water starts boiling, put a handful of salt into it and then your pasta of choice. Ideally leave the pasta
+ slightly undercooked, because it will go in the hot sauce and finish cooking there.
6. When the sauce is almost ready, add most of your chopped parsley and stir it around. Save some to top the dish later.
-8. When the pasta is ready (ideally at the same time as the sauce or slightly later), strain it and add it to the sauce, which should be off the heat. If the sauce looks a bit too thick, add some of the pasta water. Mix well.
-9. Add some of the grated cheese of your choice and stir it in.
-10. Serve with some more grated cheese and chopped parsley on top.
\ No newline at end of file
+7. When the pasta is ready (ideally at the same time as the sauce or slightly later), strain it and add it to the sauce,
+ which should be off the heat. If the sauce looks a bit too thick, add some pasta water. Mix well.
+8. Add some grated cheese of your choice and stir it in.
+9. Serve with some more grated cheese and chopped parsley on top.
\ No newline at end of file
diff --git a/content/pasta-navy-style.md b/content/pasta-navy-style.md
index 69d64be..a5edcd0 100644
--- a/content/pasta-navy-style.md
+++ b/content/pasta-navy-style.md
@@ -32,7 +32,7 @@ Here are the ingredients for about two hearty adult portions:
a bit with the onions in the pan.
4. When the meat is almost done, mince the garlic and add it together with the
cumin and paprika to the pan.
-5. [Cook the pasta](/pasta) in a pot until its done al dente while the beef is being
+5. [Cook the pasta](/pasta) in a pot until it's done al dente while the beef is being
cooked.
6. Grate the tomatoes over the pan using a grater with small-sized slots, in
such a way that the tomato paste and juice falls right away from the grater
@@ -43,7 +43,8 @@ Here are the ingredients for about two hearty adult portions:
9. Cook it over medium/medium-low heat for about 10-15 minutes or until the
water and juices from the tomatoes have almost completely evaporated.
10. Once (or if) the pasta and beef is already cooked, add the pasta to the pan
- and cook for another couple of minutes.
+ and cook for another couple of minutes.
11. Serve hot and enjoy!
-Originally published at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/)
+Originally published
+at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/)
diff --git a/content/pasta.md b/content/pasta.md
index 72fc7a9..d23c0af 100644
--- a/content/pasta.md
+++ b/content/pasta.md
@@ -17,16 +17,18 @@ Pasta is usually eaten with some kind of [pasta sauce](/pasta-sauce) or used in
## Directions
-1. Fill a large pot about half or 3/4th full with water.
+1. Fill a large pot about half or 3/4th full of water.
2. Salt the water profusely. The rule of thumb is that water for boiling pasta should taste as salty as the sea.
3. Bring water to a rolling boil.
4. Now add pasta.
5. Keep it boiling, but decrease heat as it tries to overflow.
6. Wait until pasta is at the preferred softness (see below), then strain it.
-7. While the pasta is sitting in your strainer, you may add basil leaves or other herbs and aromatics. I also recommend taking a knob or so of room temperature butter and add it in and stirring it, melting it into the pasta.
+7. While the pasta is sitting in your strainer, you may add basil leaves or other herbs and aromatics. I also recommend
+ taking a knob or so of room temperature butter and add it in and stirring it, melting it into the pasta.
### How long should pasta be cooked?
-The often recommended way to cook most pasta is *al dente*, which often means "slightly undercooked," or with a subtle firmness that makes it still substantial.
+The often recommended way to cook most pasta is *al dente*, which often means "slightly undercooked," or with a subtle
+firmness that makes it still substantial.
Cooking pasta more than that is no great crime,
but if you keep it in there for *too* long, it'll become mush.
diff --git a/content/pastitsio.md b/content/pastitsio.md
index a49dde3..655071a 100644
--- a/content/pastitsio.md
+++ b/content/pastitsio.md
@@ -5,7 +5,7 @@ date: 2022-06-17
author: 'prox'
---
-- ⏲️ Prep time: 15 min
+- ⏲️ Prep time: 15 min
- 🍳 Cook time: 50 min
- 🍽️ Servings: 6-8
@@ -40,7 +40,10 @@ author: 'prox'
2. In a large pot of salted water, cook the pasta per package directions. Drain and set aside.
3. Cook onion in a bit of oil until soft. Add meat and cook until browned, breaking meat into small pieces.
4. Drain any excess grease and add spices. Stir together and cook ~30 seconds.
-5. Mix tomato paste with enough water to create a viscous tomato sauce. Add sauce to meat and simmer 2-3 minutes before setting aside.
-6. In a saucepan melt the butter and add the flour. Cook 2-3 mins until no longer starchy, whisking frequently. Add milk gradually and whisk continuously. Add stock and cook until sauce is thickened. Add nutmeg and season to taste.
-7. Add thin béchamel layer to bottom of casserole dish and assemble as follows: half pasta, all the meat sauce, 2nd half of pasta, rest of béchamel and cheese.
-8. Bake covered for 45 minutes, removing lid last 5-10 minutes to brown top. Let cool 15 minutes.
+5. Mix tomato paste with enough water to create a viscous tomato sauce. Add sauce to meat and simmer 2-3 minutes before
+ setting aside.
+6. In a saucepan melt the butter and add the flour. Cook 2-3 mins until no longer starchy, whisking frequently. Add milk
+ gradually and whisk continuously. Add stock and cook until sauce is thickened. Add nutmeg and season to taste.
+7. Add thin béchamel layer to bottom of casserole dish and assemble as follows: half pasta, all the meat sauce, 2nd half
+ of pasta, rest of béchamel and cheese.
+8. Bake covered for 45 minutes, removing lid last 5-10 minutes to brown top. Let cool 15 minutes.
diff --git a/content/pate-chinois.md b/content/pate-chinois.md
index 56a4227..655c7a2 100644
--- a/content/pate-chinois.md
+++ b/content/pate-chinois.md
@@ -7,7 +7,10 @@ author: julien
-This is the most traditional dish that every household eats in Quebec. As a kid, you would eat Pâté Chinois at least once a week, either at home or at the school's cafeteria,. It is very similar to a Shepherd’s Pie, as it is divided in 3 layers of ingredients: meat, legumes and mashed potatoes. The literal translation of the name is something like _chinese pie_. You can search for the origin of the name on the internet, I'm not an history teacher.
+This is the most traditional dish that every household eats in Quebec. As a kid, you would eat Pâté Chinois at least
+once a week, either at home or at the school's cafeteria, It is very similar to a Shepherd’s Pie, as it is divided in 3
+layers of ingredients: meat, legumes and mashed potatoes. The literal translation of the name is something like _chinese
+pie_. You can search for the origin of the name on the internet, I'm not a history teacher.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 40-60 min
@@ -16,15 +19,17 @@ This is the most traditional dish that every household eats in Quebec. As a kid,
## Ingredients
### Mashed potatoes layer
+
* 1½ lb of potatoes or around 6 big one, peeled and diced
* 2 tbsp of butter
* ½ cup milk
-* 1 tsp of herbs de Provence or dried parsley
+* 1 tsp of herbs de Provence or dried parsley
* (optional) ½ cup of strong cheddar cheese, grated
* Pinch of nutmeg
* Paprika
### Beef layer
+
* 1 tbsp of butter
* 1 lb of ground beef
* 1 onion, diced
@@ -33,6 +38,7 @@ This is the most traditional dish that every household eats in Quebec. As a kid,
* 1 tsp of Worcestershire sauce
### Corn layer
+
* 1 small can (around 14oz) of whole kernel corn
* 1 small can (around 14oz) of cream style corn
@@ -41,17 +47,21 @@ This is the most traditional dish that every household eats in Quebec. As a kid,
1. Preheat the oven to 375°F (190°C).
2. In a large pot of salted water, cook the potatoes for 20-30min or until tender. Drain.
3. Add the butter, the milk, the herbs, the nutmeg and mash the potatoes with a masher or an electric mixer. Gradually
-add the cheese. Season with salt and pepper and set aside.
-4. In a pan at medium-high heat, brown the onion in the butter and cook the beef until golden brown. Add the herbs, the Worcestershire and the soya sauce and cook it for another 2min. Set aside.
-5. In a 6-8 inch baking dish, press the meat into the bottom. Evenly cover with the whole kernel corn, the cream corn and finish with the layer of mashed potatoes.
+ add the cheese. Season with salt and pepper and set aside.
+4. In a pan at medium-high heat, brown the onion in the butter and cook the beef until golden brown. Add the herbs, the
+ Worcestershire and the soya sauce and cook it for another 2min. Set aside.
+5. In a 6-8 inch baking dish, press the meat into the bottom. Evenly cover with the whole kernel corn, the cream corn
+ and finish with the layer of mashed potatoes.
6. Sprinkle some paprika to taste.
7. Bake it in the oven for 20-30min.
-9. (Optional) Finish the cooking under the broiler for no more than 2min.
-10. Serve with ketchup on top and with marinated beets on the side.
+8. (Optional) Finish the cooking under the broiler for no more than 2min.
+9. Serve with ketchup on top and with marinated beets on the side.
## Note
-- For a vegetarian alternative, you can replace the beef with 500g of fake meat and a can of 19oz of lentils (drain and washed).
-- This recipe can be easily double and you can also freeze it for lunches.
+- For a vegetarian alternative, you can replace the beef with 500g of fake meat and a can of 19oz of lentils (drain and
+ washed).
+- This recipe can be easily double, and you can also freeze it for lunches.
- If you like mushrooms, you can brown 1/2 cup of sliced mushrooms with the onions of the beef layer.
-- If you want to be wild, you can swap the corn layer with a mix of diced veges like black radishes, parsnips, carrots, turnips and/or cauliflower.
+- If you want to be wild, you can swap the corn layer with a mix of diced veges like black radishes, parsnips, carrots,
+ turnips and/or cauliflower.
diff --git a/content/peanut-butter.md b/content/peanut-butter.md
index ade044b..da2adda 100644
--- a/content/peanut-butter.md
+++ b/content/peanut-butter.md
@@ -12,5 +12,7 @@ author: jacob-smith
## Directions
1. Spread peanuts on a large baking sheet and roast in the oven at 350°F (175°C) for ten to twelve minutes
-2. While the peanuts are still hot remove any skins from them. This is best done by wrapping a few handfuls at a time in a dish towel and rolling them against each other for several seconds.
-3. Put all your roasted and skinned peanuts in a food processor, add salt if desired, and chop until you have reached your desired thickness of peanut butter. (This may take a few minutes)
+2. While the peanuts are still hot remove any skins from them. This is best done by wrapping a few handfuls at a time in
+ a dish towel and rolling them against each other for several seconds.
+3. Put all your roasted and skinned peanuts in a food processor, add salt if desired, and chop until you have reached
+ your desired thickness of peanut butter. (This may take a few minutes)
diff --git a/content/peat-carrot-salad.md b/content/peat-carrot-salad.md
index 471d532..95377bb 100644
--- a/content/peat-carrot-salad.md
+++ b/content/peat-carrot-salad.md
@@ -7,7 +7,11 @@ author: "Rami Shafikov"
A raw carrot salad to support digestive, hormone and thyroid health
-"Endotoxin formed in the bowel can block respiration and cause hormone imbalances contributing to instability of the nerves, so it is helpful to optimize bowel flora, for example with a carrot salad; a dressing of vinegar, coconut oil and olive oil, carried into the intestine by the carrot fiber, suppresses bacterial growth while stimulating healing of the wall of the intestine. The carrot salad improves the ratio of progesterone to estrogen and cortisol, and so is as appropriate for epilepsy as for premenstrual syndrome, insomnia, or arthritis."
+"Endotoxin formed in the bowel can block respiration and cause hormone imbalances contributing to instability of the
+nerves, so it is helpful to optimize bowel flora, for example with a carrot salad; a dressing of vinegar, coconut oil
+and olive oil, carried into the intestine by the carrot fiber, suppresses bacterial growth while stimulating healing of
+the wall of the intestine. The carrot salad improves the ratio of progesterone to estrogen and cortisol, and so is as
+appropriate for epilepsy as for premenstrual syndrome, insomnia, or arthritis."
-[Ray Peat](https://raypeat.com)
- ⏲️ Prep time: 10 min
@@ -23,7 +27,8 @@ A raw carrot salad to support digestive, hormone and thyroid health
## Directions
-Grate the carrot and rinse out under water. Then mix with coconut oil and vinegar, I also like to add a pinch or two of salt.
+Grate the carrot and rinse out underwater. Then mix with coconut oil and vinegar, I also like to add a pinch or two of
+salt.
## Contribution
diff --git a/content/pepper-sauce.md b/content/pepper-sauce.md
index c633061..8dd52d6 100644
--- a/content/pepper-sauce.md
+++ b/content/pepper-sauce.md
@@ -21,7 +21,8 @@ A very basic pepper sauce that is great for steaks and other dishes
## Directions
-1. Ground the peppers and put them on the pan and roast them for about one minute while moving the peppers with your spatula
+1. Ground the peppers and put them on the pan and roast them for about one minute while moving the peppers with your
+ spatula
2. Mix in the mustard and bouillon and bring to a boil
3. Add in the cream and let the sauce thicken on medium heat for about 10-20 minutes
4. Taste the sauce and add salt if needed
diff --git a/content/perfect-potato-salad.md b/content/perfect-potato-salad.md
index bffd3dd..df76d44 100644
--- a/content/perfect-potato-salad.md
+++ b/content/perfect-potato-salad.md
@@ -23,6 +23,9 @@ author: joel-maxuel
## Directions
-1. Place potatoes in a pot and just cover with water. Partially lid and bring to a boil. Reduce heat and simmer partially covered just until potatoes are tender (5 mins). Don't overcook. Drain well.
-2. Meanwhile in a large bowl, stir yogurt with mayonnaise, horseradish, salt, and pepper. Stir in radishes, celery, green onions, parsley, and dill until mixed.
-3. Add warm potatoes and stir to combine. Refrigerate at least 1 hour before serving. Taste and adjust seasonings if desired.
+1. Place potatoes in a pot and just cover with water. Partially lid and bring to a boil. Reduce heat and simmer
+ partially covered just until potatoes are tender (5 mins). Don't overcook. Drain well.
+2. Meanwhile, in a large bowl, stir yogurt with mayonnaise, horseradish, salt, and pepper. Stir in radishes, celery,
+ green onions, parsley, and dill until mixed.
+3. Add warm potatoes and stir to combine. Refrigerate at least 1 hour before serving. Taste and adjust seasonings if
+ desired.
diff --git a/content/pho-soup.md b/content/pho-soup.md
index fc677e5..cfb4f20 100644
--- a/content/pho-soup.md
+++ b/content/pho-soup.md
@@ -7,7 +7,9 @@ author: jon-burga
-Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western palette. This recipe is designed to be as easy to make as possible, while simultaneously being as based as possible.
+Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional
+Western palette. This recipe is designed to be as easy to make as possible, while simultaneously being as based as
+possible.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 2 hours
@@ -32,10 +34,16 @@ Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that di
## Directions
-1. Heat your oven and place the spices (garlic, cardamom seeds, cinnamon sticks, star anise and ginger) on a tray and bake them until browned or decently toasted.
-2. Boil bones until you remove most of the scum, and transfer the spices from the oven into the pot. Life will be easier if you can place the spices in a tea strainer of sorts, otherwise, it's not the worst thing in the world fishing them out later on.
-3. Add beef bouillon cubes, diced beef, fish/oyster sauce, and honey/sugar, then simmer for a couple hours with the lid on.
+1. Heat your oven and place the spices (garlic, cardamom seeds, cinnamon sticks, star anise and ginger) on a tray and
+ bake them until browned or decently toasted.
+2. Boil bones until you remove most of the scum, and transfer the spices from the oven into the pot. Life will be easier
+ if you can place the spices in a tea strainer of sorts, otherwise, it's not the worst thing in the world fishing them
+ out later on.
+3. Add beef bouillon cubes, diced beef, fish/oyster sauce, and honey/sugar, then simmer for a couple of hours with the lid
+ on.
4. Cook the rice noodles (should only take a few minutes, just until the texture is al dente enough).
-5. Once the broth is done cooking, fish out the spices that you added at step 2. It's worth doing this rather than accidentally chewing on a bit of star anise, trust me.
+5. Once the broth is done cooking, fish out the spices that you added at step 2. It's worth doing this rather than
+ accidentally chewing on a bit of star anise, trust me.
6. Cut up coriander and spring onions as garnish.
-7. Add rice noodles to bowl, followed by the broth and its contents, followed by the garnish. This can be made and eaten within 1 hour if you want it quickly, but typically with broths the longer you simmer the tastier it'll be.
+7. Add rice noodles to bowl, followed by the broth and its contents, followed by the garnish. This can be made and eaten
+ within 1 hour if you want it quickly, but typically with broths the longer you simmer the tastier it'll be.
diff --git a/content/pickled-onions.md b/content/pickled-onions.md
index 9b6b083..a9cb86c 100644
--- a/content/pickled-onions.md
+++ b/content/pickled-onions.md
@@ -26,4 +26,6 @@ A good way to use up older red onions and goes great with just about anything.
4. Seal and place in fridge for a few hours until vibrant pink.
## Notes
-- You can add other herbs or spices before sealing it to give different flavors as well. Use any of your standard pickling spices if desired.
+
+- You can add other herbs or spices before sealing it to give different flavors as well. Use any of your standard
+ pickling spices if desired.
diff --git a/content/pilaf.md b/content/pilaf.md
index 7917e2e..0d13af5 100644
--- a/content/pilaf.md
+++ b/content/pilaf.md
@@ -21,13 +21,14 @@ High in nutrition, designed to be prepared and eaten communally.
## Directions
-1. Put the cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out.
+1. Put the cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then
+ throw it out.
2. Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt.
3. Add the chopped onions, then wait 2 minutes and add the sliced carrots, boil for another 2 minutes.
4. Add 500 ml of water diluted with tomato paste, boil for 5 minutes.
5. Rinse the rice and put it into the cauldron but do not mix.
6. Add another 500 ml of water diluted with tomato paste and wait until it is boiling.
-7. Reduce the heat to minimum, then add two table spoons of salt.
+7. Reduce the heat to minimum, then add two tablespoons of salt.
8. Close the cauldron and leave it on low heat for 1.5-2 hours.
9. 1 hour before it is ready(or when you can't see water above the rice), add the garlic.
10. You can now turn over the rice if it is undercooked and add some raisins.
diff --git a/content/pizza-sauce.md b/content/pizza-sauce.md
index 37b5f25..6b77a19 100644
--- a/content/pizza-sauce.md
+++ b/content/pizza-sauce.md
@@ -10,9 +10,9 @@ author: brox
## Ingredients
-- 400g canned tomatoes, preferebly skinned and whole
+- 400g canned tomatoes, preferably skinned and whole
- 150g tomato puré
-- 1 medium sized onion
+- 1 medium-sized onion
- olive oil
- garlic
- oregano
@@ -24,4 +24,4 @@ author: brox
2. Add chopped garlic and chili pepper (optional) for some minutes.
3. Mix in tomato puré, salt, pepper, and oregano. Cook until puré gets oily.
4. Add canned tomatoes, and crush with spatula.
-5. Let it sit on low heat. The longer the better.
+5. Let it sit on low heat. The longer, the better.
diff --git a/content/pork-based-chili-con-carne.md b/content/pork-based-chili-con-carne.md
index 9f42919..fbfaa2b 100644
--- a/content/pork-based-chili-con-carne.md
+++ b/content/pork-based-chili-con-carne.md
@@ -30,11 +30,11 @@ Mince should be broken up well before cooking.
1. As pan heats: Slice chilies and chorizo as desired
2. Olive oil in pan heat on high
3. Pork mince in.
-3. Butter add
-4. Bacon add
-5. Add 3/4 of tomato sauce
-6. Add chilies and chorizo
-7. Add spices and beans. Then wait until audible spitting of sauce has lasted for around 40 min
-8. Add remainder of sauce
-9. Add wine
-10. Lower flame, cover pan, then maintain a gentle simmer for 20-40 min
+4. Butter add
+5. Bacon add
+6. Add 3/4 of tomato sauce
+7. Add chilies and chorizo
+8. Add spices and beans. Then wait until audible spitting of sauce has lasted for around 40 min
+9. Add remainder of sauce
+10. Add wine
+11. Lower flame, cover pan, then maintain a gentle simmer for 20-40 min
diff --git a/content/pork-carnitas.md b/content/pork-carnitas.md
index 7171764..6a8ec8d 100644
--- a/content/pork-carnitas.md
+++ b/content/pork-carnitas.md
@@ -5,7 +5,8 @@ tags: ['pork', 'slowcooked', 'mexican']
author: "sam"
---
-This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals (depending on how many people will be eating it). Leftovers can be refrigerated for 4-5 days.
+This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals (depending on how many
+people will be eating it). Leftovers can be refrigerated for 4-5 days.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 8 hr 30 min
diff --git a/content/portuguese-steak-with-beer-sauce.md b/content/portuguese-steak-with-beer-sauce.md
index 09e28ee..a18be64 100644
--- a/content/portuguese-steak-with-beer-sauce.md
+++ b/content/portuguese-steak-with-beer-sauce.md
@@ -5,7 +5,9 @@ tags: ['portuguese', 'beef']
author: artur-mancha
---
-Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, its name comes from being cooked in wood burning ovens in the oil mills. Good in combination with red wine, beer sauce that I am going to also provide the ingredients and directions on how to do, [rice](/rice), french fries and a salad.
+Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, its name comes from being cooked in wood
+burning ovens in the oil mills. Good in combination with red wine, beer sauce that I am going to also provide the
+ingredients and directions on how to do, [rice](/rice), french fries and a salad.
## Ingredients
@@ -21,9 +23,14 @@ Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, it
## Directions
1. Season the steaks with sliced garlic and salt.
-2. In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
-3. In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
-4. Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
+2. In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season
+ with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
+3. In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk
+ and let it boil a little.
+4. Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce
+ the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a
+ low heat. Rectify the seasonings.
5. When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
-6. Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
+6. Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the
+ yolk with black pepper.
7. Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
diff --git a/content/potato-and-eggplant-curry.md b/content/potato-and-eggplant-curry.md
index dc54346..9e39938 100644
--- a/content/potato-and-eggplant-curry.md
+++ b/content/potato-and-eggplant-curry.md
@@ -22,6 +22,7 @@ A simple and tasty curry that is easy to customise.
- rice
### Optional extras
+
- carrots
- red peppers (capsicums)
- paneer
@@ -34,8 +35,8 @@ A simple and tasty curry that is easy to customise.
4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
-7. Cover and simmer for ~15-20 minutes.
-8. Boil 2 serves of rice
-9. Remove the lid and cook for a further 5 minutes, or until reduced.
- - A nice optional addition at this point is paneer.
-10. Serve with the rice
+6. Cover and simmer for ~15-20 minutes.
+7. Boil 2 serves of rice
+8. Remove the lid and cook for a further 5 minutes, or until reduced.
+ - A nice optional addition at this point is paneer.
+9. Serve with the rice
diff --git a/content/potato-leek-soup.md b/content/potato-leek-soup.md
index f5f9120..55d2c07 100644
--- a/content/potato-leek-soup.md
+++ b/content/potato-leek-soup.md
@@ -27,6 +27,8 @@ author: cactar
1. Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
2. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
-3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
-4. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
+3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are
+ tender.
+4. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired
+ consistency.
5. Stir in heavy cream and salt to taste.
diff --git a/content/potato-soup.md b/content/potato-soup.md
index 93cc387..0950d3c 100644
--- a/content/potato-soup.md
+++ b/content/potato-soup.md
@@ -24,7 +24,8 @@ Serves many people or one person for many days.
3. Begin heating up a big pot to about medium temperature, and put the butter in to melt.
4. Cut the potatoes in half and scoop them directly into the pot.
5. Once you are finished with that, begin mashing them until they are a nice mashed-potato-like consistency.
-6. Add milk little by little, stirring as you go, until you reach the desired consistency. I usually use half a gallon or so.
+6. Add milk little by little, stirring as you go, until you reach the desired consistency. I usually use half a gallon
+ or so.
7. Shred cheese into the soup. Then add garlic, salt, pepper, cayenne, onion greens, and anything else you can think of.
-9. Let the soup reach a boil, stirring constantly. Remove from heat and serve.
-10. I usually eat it with sour cream mixed in to cool it down and get that extra dairy in.
+8. Let the soup reach a boil, stirring constantly. Remove from heat and serve.
+9. I usually eat it with sour cream mixed in to cool it down and get that extra dairy in.
diff --git a/content/pozharskiye-cutlets.md b/content/pozharskiye-cutlets.md
index 0a4f77b..618ce31 100644
--- a/content/pozharskiye-cutlets.md
+++ b/content/pozharskiye-cutlets.md
@@ -22,11 +22,17 @@ Despite what seems to be a massive amount of butter required, they're rather lig
1. Prepare 2 medium-sized and 1 extra large bowl, a few plates and a regular frying pan.
2. Get the chicken out of the cold and into the XL bowl. Butter, too, but onto a plate.
-4. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just put those into a bowl.
-5. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium bits.
-6. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly.
-7. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard ketchup works exceptionally well with the recipe. They'll come out a tad red, though.
-8. Add the softened-up butter to the XL bowl and mix thoroughly.
-9. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but don't overdo it lest you want more bread than meat in your cutlet.
-10. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.)
-11. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work well. Haven't tried making giant or tiny ones, though.)
+3. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just
+ put those into a bowl.
+4. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium
+ bits.
+5. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly.
+6. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard
+ ketchup works exceptionally well with the recipe. They'll come out a tad red, though.
+7. Add the softened-up butter to the XL bowl and mix thoroughly.
+8. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then
+ into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but
+ don't overdo it lest you want more bread than meat in your cutlet.
+9. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.)
+10. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work
+ well. Haven't tried making giant or tiny ones, though.)
diff --git a/content/puff-pastry.md b/content/puff-pastry.md
index 8a0b82c..f2a1590 100644
--- a/content/puff-pastry.md
+++ b/content/puff-pastry.md
@@ -13,16 +13,23 @@ A basic puff pastry recipe that can replace any recipe that calls for puff pastr
## Ingredients
-- 5 cups bread flour
+- 5 cups bread flour
- 2 1/2 teaspoons salt
- 2 cups water
- 2 cups unsalted butter, softened
## Directions
-1. Before starting on the dough, place the butter between two pieces of plastic wrap. Pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, roughly 20 minutes.
-2. Mix the flour and salt in a large bowl or in the bowl of a stand mixer with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. The dough should not be sticky, but it should not be dry. Do not put all the water in as you may not need all of it. Let the dough sit for at least 10 minutes.
-3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the butter in the center and fold the two ends over it so that it is fully encased in dough. Roll out the dough again, taking care to not let the butter break through the surface. Once the dough is about 1/2 inch thick again fold into thirds. The butter should be warm now, place into fridge for 30 minutes.
-4. Repeat rolling and folding two more times, then refrigerate again until firm.
-5. Repeat two or more times until the dough was rolled roughly 6 times, then wrap and refrigerate. The dough can now be used in recipes calling for puff pastry. Roll out thin, about 1/4 inch, and bake at 400 degrees F for best results.
+1. Before starting on the dough, place the butter between two pieces of plastic wrap. Pound into a flat disc using a
+ rolling pin or other heavy object. Refrigerate until firm, roughly 20 minutes.
+2. Mix the flour and salt in a large bowl or in the bowl of a stand mixer with a dough hook. Gradually stir in water
+ until the dough holds together enough to clean the sides of the bowl. The dough should not be sticky, but it should
+ not be dry. Do not put all the water in as you may not need all of it. Let the dough sit for at least 10 minutes.
+3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the butter in the
+ center and fold the two ends over it so that it is fully encased in dough. Roll out the dough again, taking care to
+ not let the butter break through the surface. Once the dough is about 1/2 inch thick again fold into thirds. The
+ butter should be warm now, place into fridge for 30 minutes.
+4. Repeat rolling and folding two more times, then refrigerate again until firm.
+5. Repeat two or more times until the dough was rolled roughly 6 times, then wrap and refrigerate. The dough can now be
+ used in recipes calling for puff pastry. Roll out thin, about 1/4 inch, and bake at 400 degrees F for best results.
diff --git a/content/pulpo-gallega.md b/content/pulpo-gallega.md
index 0b74364..6bfd9ce 100644
--- a/content/pulpo-gallega.md
+++ b/content/pulpo-gallega.md
@@ -9,7 +9,7 @@ author: "ivn1s"
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 35 to 40 min
-- 🍽️ Servings:
+- 🍽️ Servings:
## Ingredients
@@ -17,13 +17,17 @@ author: "ivn1s"
- Potatoes
- 2 bay leaves
- Sweet and spicy red pepper
-- Salt
+- Salt
- oil
## Directions
1. Boil water along with salt and the bay leaves
-2. Once the water is boiling, introduce the octopus 3 times by putting it on and taking it out, then let it cook for 35 to 40 minutes by puncturing it to see whether it is already soft or we need to leave it a little longer
-3. turn off the fire and let it rest for 20 minutes more with the same water. Meanwhile we will have boiled the potatoes with skin for about 25 minutes depending on the size.
-4. We will remove the octopus from the water and let it cool, and once it is cold, we will cut it in slices with scissors.
-5. To assemble the dish we will laminate the potatoes by placing them at the bottom of the plate, on top and we will put the octopus slices seasoning it with salt, the sweet and spicy red pepper and a good squirt of olive oil.
+2. Once the water is boiling, introduce the octopus 3 times by putting it on and taking it out, then let it cook for 35
+ to 40 minutes by puncturing it to see whether it is already soft or we need to leave it a little longer
+3. turn off the fire and let it rest for 20 minutes more with the same water. Meanwhile, we will have boiled the potatoes
+ with skin for about 25 minutes depending on the size.
+4. We will remove the octopus from the water and let it cool, and once it is cold, we will cut it in slices with
+ scissors.
+5. To assemble the dish we will laminate the potatoes by placing them at the bottom of the plate, on top and we will put
+ the octopus slices seasoning it with salt, the sweet and spicy red pepper and a good squirt of olive oil.
diff --git a/content/quesadilla.md b/content/quesadilla.md
index 2d59db4..e378611 100644
--- a/content/quesadilla.md
+++ b/content/quesadilla.md
@@ -17,8 +17,8 @@ A quick and easy low-prep meal, able to be taken anywhere.
- 1-2 tortillas. Any brand works, but you can decide if you want the tortilla folded in half, or 2 tortillas together.
- ~4 small pinches of (Mozzarella, Oaxaca, or Montery Jack cheese).
- - Most cheeses are fine, but the taste of oaxaca cheese is more authentic.
- - If you don't have pre-grated cheese, you can cut thin slices off of the block of cheese.
+ - Most cheeses are fine, but the taste of oaxaca cheese is more authentic.
+ - If you don't have pre-grated cheese, you can cut thin slices off of the block of cheese.
- A thin coating of oil on the pan. It will be more traditional, but also more unhealthy. (Optional)
- Any ingredients you want. ie, veggies, chicken, mushrooms (cooked), or beans
@@ -26,9 +26,11 @@ A quick and easy low-prep meal, able to be taken anywhere.
1. Heat a pan to medium with an (optional) thin coating of oil.
2. Lay a single tortilla down on the pan and arrange cheese on the edges.
- - Arrange on 1 edge if you are making a folded quesadilla. Do both edges if using 2 tortillas. The cheese will help make sure the ingredients don't fall out when flipping.
+ - Arrange on 1 edge if you are making a folded quesadilla. Do both edges if using 2 tortillas. The cheese will help
+ make sure the ingredients don't fall out when flipping.
3. Add the ingredients onto one half of the tortilla if using 1, or the entire surface if using 2.
4. Fold empty half of the tortilla in the pan onto itself if you are only using one tortilla.
- - If you are using 2 simply place the second on top of the first.
+ - If you are using 2 simply place the second on top of the first.
5. Periodically flip the tortilla until both sides are golden brown.
- - This may be hard if using 2 tortillas, so try your best or transfer it to a plate, flip it with your hands, and transfer it back to the pan.
+ - This may be hard if using 2 tortillas, so try your best or transfer it to a plate, flip it with your hands, and
+ transfer it back to the pan.
diff --git a/content/quiche.md b/content/quiche.md
index 7848228..13dc8dc 100644
--- a/content/quiche.md
+++ b/content/quiche.md
@@ -20,22 +20,23 @@ tags: ['cheese', 'french', 'ham']
- 125g grinded Edamer Cheese
- For the Baking Tin: More Butter and Flour
-## Directions
+## Directions
1. Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour
2. Sieve the flour, mingle the butter/margarine in small flakes.
-4. Form a depression in the middle of the flour and add spoons of water.
-5. Mix all ingredients by hand until the dough becomes a homogenious mass.
-6. Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around -4 °C).
-7. Preheat the oven at 200°C.
-8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4mm. Form a crust on the sides.
-9. Use a fork to prick the dough for a more thorough heat penetration.
-10. Cut the ham in slices and distribute them evenly on the dough.
-11. Divide the yolk from the egg white.
-12. Whisk the yolk with cream.
-13. Add the grinded cheese.
-14. Whisk the egg white until it becomes foamy. Add it to the yolk-pepper-salt-cheese mixture.
-15. Cover the ham in the baking tin with the mixture. Equalize the surface.
-16. Bake the Quiche in the oven on the middle rail for 30 minutes.
-17. After baking leave it to rest for a few minutes, then serve while it's still warm.
-I recommend serving it with a glass of white wine.
+3. Form a depression in the middle of the flour and add spoons of water.
+4. Mix all ingredients by hand until the dough becomes a homogeneous mass.
+5. Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around -4 °C).
+6. Preheat the oven at 200°C.
+7. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4mm. Form a crust on the
+ sides.
+8. Use a fork to prick the dough for a more thorough heat penetration.
+9. Cut the ham in slices and distribute them evenly on the dough.
+10. Divide the yolk from the egg white.
+11. Whisk the yolk with cream.
+12. Add the grinded cheese.
+13. Whisk the egg white until it becomes foamy. Add it to the yolk-pepper-salt-cheese mixture.
+14. Cover the ham in the baking tin with the mixture. Equalize the surface.
+15. Bake the Quiché in the oven on the middle rail for 30 minutes.
+16. After baking leave it to rest for a few minutes, then serve while it's still warm.
+ I recommend serving it with a glass of white wine.
diff --git a/content/quickbreakfastspaghetti.md b/content/quickbreakfastspaghetti.md
index a6d8bbe..5c8e9f2 100644
--- a/content/quickbreakfastspaghetti.md
+++ b/content/quickbreakfastspaghetti.md
@@ -20,11 +20,13 @@ the spaghetti for time efficiency.
1. Boil some water fully and prepare a pot.
2. While the water is boiling, add all your spices in the pot with the spaghetti on top.
-3. Pour the boiled water on the spaghetti to make it soft so you can immerse it fully in the water.
+3. Pour the boiled water on the spaghetti to make it soft, so you can immerse it fully in the water.
4. Mix thoroughly the water with the spices and salt and pepper if needed.
5. Place the pot on the stove, keep it boiling, and stir every minute or two for 8 minutes.
6. It should take no more than 8 minutes, but you can check if it is fully cooked by tasting one piece at a time.
7. Once it is fully cooked, strain the water from the pot and keep the spaghetti in.
-8. Before placing it back on the stove, add and mix a generous amount of olive oil. Now's the time to add bacon or turkey if you are also using that.
-9. While stirring the spaghetti, add your tomato sauce or paste and keep mixing for a minute and avoid letting it stick to the boiler.
+8. Before placing, it back on the stove, add and mix a generous amount of olive oil. Now's the time to add bacon or
+ turkey if you are also using that.
+9. While stirring the spaghetti, add your tomato sauce or paste and keep mixing for a minute and avoid letting it stick
+ to the boiler.
10. Pour the spaghetti out in your favorite bowl and enjoy!
diff --git a/content/ragu-napoletano.md b/content/ragu-napoletano.md
index 22cd82f..f403536 100644
--- a/content/ragu-napoletano.md
+++ b/content/ragu-napoletano.md
@@ -5,7 +5,8 @@ tags: ['tomato', 'sauce', 'italian', 'pork', 'veal']
author: mfed3
---
-This recipe is known by Italian-Americans as "Sunday Gravy", which originated from the Southern Italian dish Ragu Napoletano. This is my variation of my family's version which was passed down 3 generations to me.
+This recipe is known by Italian-Americans as "Sunday Gravy", which originated from the Southern Italian dish Ragu
+Napoletano. This is my variation of my family's version which was passed down 3 generations to me.
@@ -16,10 +17,12 @@ This recipe is known by Italian-Americans as "Sunday Gravy", which originated fr
## Ingredients
### Tomato Sauce
+
- 6-10 lbs San Marzano plum tomatoes (fresh or canned peeled)
- Tomato paste (optional)
### Aromatics and Herbs
+
- 8 cloves garlic
- 1.5 white onions
- 6-8 oz red wine
@@ -28,11 +31,13 @@ This recipe is known by Italian-Americans as "Sunday Gravy", which originated fr
- Red pepper
### Meat
+
- 1-2 lb pork tenderloin
- 1-2 lb sweet and or spicy Italian sausage
- 1 lb cubed stewing beef (chuck, short rib, or oxtail)
### Meatballs
+
- 1-2 lb total of ground beef chuck, veal, and pork
- 1 1/2 cups grated Pecorino Romano cheese
- 1 1/2 cups breadcrumbs (baked stale bread, oregano, salt and pepper pulsed in a food processor)
@@ -46,16 +51,20 @@ This recipe is known by Italian-Americans as "Sunday Gravy", which originated fr
## Directions
1. If you already have tomato sauce skip to step 5
-2. For fresh tomatoes, wash and cut out off the green stems of the tomatoes and cut them into a few chunks and lightly salt them over a collander or strainer so they release water and break down quicker
+2. For fresh tomatoes, wash and cut out off the green stems of the tomatoes and cut them into a few chunks and lightly
+ salt them over a collander or strainer, so they release water and break down quicker
3. For canned tomatoes, use your hands to crush the peeled tomatoes (don't use a food processor)
-4. In a large stock pot cook down the tomatoes for approximately 30 mins then use a food mill or strainer to remove the skins and seeds to yield tomato sauce (this can be done beforehand and frozen / canned for months)
-
+4. In a large stock pot cook down the tomatoes for approximately 30 mins then use a food mill or strainer to remove the
+ skins and seeds to yield tomato sauce (this can be done beforehand and frozen / canned for months)
+ 
5. Mix all the ingredients in the Meatballs section by hand and form equal sized meatballs
-6. Either bake the meatballs at 400°F until brown or fry them with the the other meats in step 7
-7. Coat the bottom of a dutch oven or large stock pot with olive oil and sear each meat one by one, removing from the pot once browned on the outside (do not cook the meat all the way through)
+6. Either bake the meatballs at 400°F until brown or fry them with the other meats in step 7
+7. Coat the bottom of a dutch oven or large stock pot with olive oil and sear each meat one by one, removing from the
+ pot once browned on the outside (do not cook the meat all the way through)
8. Sweat the onion and garlic, then deglaze the pan with the red wine
-9. Fill the pot with the seared meat, tomato sauce, add the fresh basil, then season with dried oregano, red pepper, salt, pepper, and a pinch of sugar to taste
-
+9. Fill the pot with the seared meat, tomato sauce, add the fresh basil, then season with dried oregano, red pepper,
+ salt, pepper, and a pinch of sugar to taste
+ 
10. Cook on very low flame uncovered for 4-5 hours stirring making sure it doesn't burn
11. Serve over cooked dry pasta such as ziti, penne, rigatoni
12. Portion the sauce and meats and freeze in containers for up to 4-6 months
diff --git a/content/ragu.md b/content/ragu.md
index 75daa42..f8d9fc1 100644
--- a/content/ragu.md
+++ b/content/ragu.md
@@ -22,18 +22,18 @@ tags: ['italian', 'pasta', 'cheesefare', 'fasting']
## Directions
1. Sauté sausage crumbles in a large pan or dutch oven over medium-low heat.
-Add enough olive oil to gently fry the crumbles.
-Cook about five minutes until opaque, not browned.
+ Add enough olive oil to gently fry the crumbles.
+ Cook about five minutes until opaque, not browned.
2. Add minced onion, carrot, and celery, and parsley to the pan.
-Stir often and add more olive oil if pan is dry.
-Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned.
+ Stir often and add more olive oil if pan is dry.
+ Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned.
3. Add canned tomatoes and their juice.
-Break up tomatoes in the pan.
+ Break up tomatoes in the pan.
4. Bring to a simmer then add thyme and rosemary
5. Continue simmer uncovered for 20 minutes, until thickened.
6. Mix tomato paste with 1 cup of hot water.
-Reduce heat to very low and add mix to the pan.
+ Reduce heat to very low and add mix to the pan.
7. Cook about 10 minutes until the sauce is dark red and glistens with oil.
8. Remove herb sprigs and add pepper to taste.
9. Meanwhile, boil large pot of salted water then cook and drain the [pasta](/pasta).
-10. Serve ragù over plate of pasta and top with grated parmesan cheese;
+10. Serve ragù over plate of pasta and top with grated Parmesan cheese;
diff --git a/content/ratatouille.md b/content/ratatouille.md
index 0d974c8..526ca6c 100644
--- a/content/ratatouille.md
+++ b/content/ratatouille.md
@@ -25,10 +25,14 @@ author: joel-maxuel
## Directions
-1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a colander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.
+1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling
+ water for 2 minutes. Remove into a colander. The skin should split for easy removal; otherwise, make an X cut in the
+ top, then peel off the skin.
2. Chop the onion and garlic. Clean the bell pepper, cut into small strips.
-3. In a large cooking pot with thick bottom, put in olive oil, onions, and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent burning.
-4. Add the tomatoes and Herbes de Provence. If you don't have good garden tomatoes with flavour, add a small can of tomato paste. Stir well and cook for another 15 minutes.
+3. In a large cooking pot with thick bottom, put in olive oil, onions, and chopped garlic. Add in the bell pepper. Cover
+ to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent burning.
+4. Add the tomatoes and Herbes de Provence. If you don't have good garden tomatoes with flavour, add a small can of
+ tomato paste. Stir well and cook for another 15 minutes.
5. Cut the eggplant into disks. Cut zucchini into disks.
6. Add the eggplant and zucchini to the pot.
7. Cook for about 30 minutes.
diff --git a/content/ravioli.md b/content/ravioli.md
index c90ce04..ff5bb39 100644
--- a/content/ravioli.md
+++ b/content/ravioli.md
@@ -27,6 +27,7 @@ author: mfed3
- 1 egg
### Seafood Fillings
+
- Chopped leftover lobster legs, lobster tail, or minced crab (optional)
## Directions
@@ -35,26 +36,40 @@ author: mfed3
2. For this recipe you can go two ways, the old school "well" method or a kitchen aid mixer (skip to step 7)
3. For the well method, pile the flour onto the counter and with your hand carve a hole or a well in the center
4. Crack the eggs into the center of the well, and drizzle a bit of olive oil into the center
-5. With a fork, begin slowly breaking up, mixing, and incorporating the egg into the flour until there is no longer any loose egg that can escape the outer well border
-6. At this point use your hands to bring the sandy mixture together and knead the dough for about 5-10 minutes or until the dough is smooth
-7. For the stand mixer method just throw all the ingredients into the mixer with a dough hook and set it to level 4 for about 3-5 minutes and it will be done
-8. You might need to scrape the sides down and maybe hand knead the dough a bit longer after it's done to make it into a nice smooth ball
-9. Cover the dough with plastic wrap and let it rest in the fridge a bit so it's easier to roll out (15-30 mins)
-10. While the dough is resting, make the filling by first mixing the ricotta and egg into a bowl
+5. With a fork, begin slowly breaking up, mixing, and incorporating the egg into the flour until there is no longer any
+ loose egg that can escape the outer well border
+6. At this point use your hands to bring the sandy mixture together and knead the dough for about 5-10 minutes or until
+ the dough is smooth
+7. For the stand mixer method just throw all the ingredients into the mixer with a dough hook and set it to level 4 for
+ about 3-5 minutes, and it will be done
+8. You might need to scrape the sides down and maybe hand knead the dough a bit longer after it's done to make it into a
+ nice smooth ball
+9. Cover the dough with plastic wrap and let it rest in the fridge a bit, so it's easier to roll out (15-30 mins)
+10. While the dough is resting, make the filling by first mixing the ricotta and egg into a bowl
11. Zest and juice a lemon peel into the bowl
12. Optionally add seafood ingredients at this point
13. Grate the Pecorino into the bowl, add salt and pepper to taste, and mix to distribute the ingredients evenly
-14. Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don't dry out
-15. Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so
-16. At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you will fold the dough over and use the folded seam as one side of the ravioli
-
-17. Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the seams
-18. As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly, forcing out any air and making sure the two pieces of dough stick
+14. Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don't
+ dry out
+15. Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (
+ setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so
+16. At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you
+ will fold the dough over and use the folded seam as one side of the ravioli
+ 
+17. Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the
+ seams
+18. As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly,
+ forcing out any air and making sure the two pieces of dough stick
19. You may need to brush some water onto the dough if it is too heavily floured and not sticking
-20. Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to separate them
-21. If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for later
-
-22. If you don't have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked
-23. To cook, throw them in salted boiling water and they will let you know when they're done when they float to the top (1-2 minutes)
-24. Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version
-
+20. Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to
+ separate them
+21. If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for
+ later
+ 
+22. If you don't have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure
+ they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked
+23. To cook, throw them in salted boiling water, and they will let you know when they're done when they float to the
+ top (1-2 minutes)
+24. Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red
+ sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version
+ 
diff --git a/content/red-lentil-dahl.md b/content/red-lentil-dahl.md
index fb7f903..de398ca 100644
--- a/content/red-lentil-dahl.md
+++ b/content/red-lentil-dahl.md
@@ -27,8 +27,10 @@ author: joel-maxuel
## Directions
-1. Heat oil in a soup pot and saute onions for 5 minutes.
-2. Add garlic and ginger and saute 5 more minutes.
+1. Heat oil in a soup pot and sauté onions for 5 minutes.
+2. Add garlic and ginger and sauté 5 more minutes.
3. Add spices and salt, saute 5 minutes more.
-4. Add 4 cups of water and stir. Add tomatoes and lentils. Bring to a boil and then lower the heat a bit and simmer for 20 minutes.
-5. Add the lemon juice and cilantro and more water if it's too thick. Simmer 10 more minutes, or until lentils are completely tender. This may take a while.
+4. Add 4 cups of water and stir. Add tomatoes and lentils. Bring to a boil and then lower the heat a bit and simmer for
+ 20 minutes.
+5. Add the lemon juice and cilantro and more water if it's too thick. Simmer 10 more minutes, or until lentils are
+ completely tender. This may take a while.
diff --git a/content/red-sauce.md b/content/red-sauce.md
index f9f200b..de52c3a 100644
--- a/content/red-sauce.md
+++ b/content/red-sauce.md
@@ -5,7 +5,7 @@ tags: ['italian', 'sauce']
author: laurent-micheli
---
-My great-grandma's red sauce. All purpose: good for pastas, lasagnas, subs, etc.
+My great-grandma's red sauce. All-purpose: good for pastas, lasagnas, subs, etc.
- ⏲️ Prep time: 12 mins
- 🍳 Cook time: Simmer all day
diff --git a/content/refried-beans.md b/content/refried-beans.md
index be3c3ee..6722904 100644
--- a/content/refried-beans.md
+++ b/content/refried-beans.md
@@ -33,7 +33,7 @@ As usual, the ingredients here are for about two adult portions:
a brownish red. Mix with your spatula, and let fry for about 5 minutes.
5. Open the can of beans and pour the beans into the pan. Depending on how
liquid you want the refried beans to be, you can use all or just some part of
- the liquid inside the can. I usually get rid of some of the liquid from the
+ the liquid inside the can. I usually get rid of some liquid from the
can before pouring the beans.
6. Mash the beans and mix. Let them fry at medium-low to medium heat for about 5
to 10 minutes, mixing from time to time.
diff --git a/content/rice.md b/content/rice.md
index 4eb4875..a27bd52 100644
--- a/content/rice.md
+++ b/content/rice.md
@@ -28,5 +28,5 @@ The simple use of different spices can change its use or what it accents.
For Mexican rice, you might want to avoid cooking in stock to avoid taste clashes.
-6. Dice up some cilantro.
-7. Mix in cilantro to finished rice, along with some squeezes of lime juice.
+7. Dice up some cilantro.
+8. Mix in cilantro to finished rice, along with some squeezes of lime juice.
diff --git a/content/ricotta-lasagna-filling.md b/content/ricotta-lasagna-filling.md
index 9b2465a..22ab978 100644
--- a/content/ricotta-lasagna-filling.md
+++ b/content/ricotta-lasagna-filling.md
@@ -20,6 +20,6 @@ A quick and easy filling for lasagna based on ricotta
## Directions
-1. Mix the ricotta cheese together with a handful of finely grated parmesan.
+1. Mix the ricotta cheese together with a handful of finely grated Parmesan.
2. Add the oregano and the egg and mix.
3. Add salt and pepper to taste.
diff --git a/content/ricotta.md b/content/ricotta.md
index 48aefc7..d18a245 100644
--- a/content/ricotta.md
+++ b/content/ricotta.md
@@ -5,7 +5,9 @@ tags: ['basic', 'italian','cheesefare']
author: "SuperDuperDeou"
---
-The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even though it's typically made from the whey, you can make it directly from the milk as well.
+The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at
+a high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even though it's typically made
+from the whey, you can make it directly from the milk as well.
## Ingredients
@@ -22,7 +24,8 @@ The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of t
### Preparation
Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C.
-Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey.
+Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the
+citric acid react with the milk/whey.
Heat it up to 90°C
Pour the ricotta in the cheesecloth and let the whey drip.
Move the ricotta into the cheese recipient.
diff --git a/content/risengroed.md b/content/risengroed.md
index 5f2350f..2fffd1a 100644
--- a/content/risengroed.md
+++ b/content/risengroed.md
@@ -7,7 +7,8 @@ author: "Vilhelm Bergsøe"
-Risengrød is part of the Nordic Christmas tradition as a dinner dish. Rice boiled with milk and a little sugar to form porridge. It is served warm with butter and cinnamon mixed with sugar.
+Risengrød is part of the Nordic Christmas tradition as a dinner dish. Rice boiled with milk and a little sugar to form
+oatmeal. It is served warm with butter and cinnamon mixed with sugar.
- ⏲️ Prep time: ~5 minutes + ingredients prep time
- 🍳 Cook time: 40 minutes
@@ -25,9 +26,12 @@ Risengrød is part of the Nordic Christmas tradition as a dinner dish. Rice boil
## Directions
-1. Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.
-2. Add milk and bring the concoction to a boil. Boil the pot at low heat, still with active stirring for approximately 10 minutes.
-3. Put on lid and boil for approximately 30 minutes. Stir the pot often. If the porridge seems too thin, boil it for another 5-10 minutes.
+1. Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately
+ 2 minutes.
+2. Add milk and bring the concoction to a boil. Boil the pot at low heat, still with active stirring for approximately
+ 10 minutes.
+3. Put on lid and boil for approximately 30 minutes. Stir the pot often. If the oatmeal seems too thin, boil it for
+ another 5-10 minutes.
4. Add salt.
5. Mix sugar and cinnamon to form cinnamon sugar in a bowl or container.
6. Serve warm with cinnamon sugar on top and a bit of butter in the middle.
diff --git a/content/roasted-chicken-breast.md b/content/roasted-chicken-breast.md
index 3409757..8115db6 100644
--- a/content/roasted-chicken-breast.md
+++ b/content/roasted-chicken-breast.md
@@ -5,7 +5,8 @@ tags: ['chicken', 'roast']
author: michael
---
-How to roast chicken breast with a "leave-in" probe thermometer. The thermometer ensures the chicken comes out juicy and delicious.
+How to roast chicken breast with a "leave-in" probe thermometer. The thermometer ensures the chicken comes out juicy and
+delicious.
## Ingredients
@@ -15,12 +16,17 @@ How to roast chicken breast with a "leave-in" probe thermometer. The thermometer
## Directions
-1. Fill a large bowl with enough water to submerge the chicken. Add salt to the water until it's fully saturated. Put the chicken under the water and let it sit for 20-40 minutes at room temperature.
+1. Fill a large bowl with enough water to submerge the chicken. Add salt to the water until it's fully saturated. Put
+ the chicken under the water and let it sit for 20-40 minutes at room temperature.
2. Preheat the oven to 230°C / 450°F.
-3. Remove the chicken from the water. Rinse it. Dry it. Put it in a roasting pan (you can use a casserole dish, oven-safe skillet, or baking pan too).
+3. Remove the chicken from the water. Rinse it. Dry it. Put it in a roasting pan (you can use a casserole dish,
+ oven-safe skillet, or baking pan too).
4. Brush the chicken with melted butter. For best results, brush all sides of the chicken breast.
5. Season with pepper and any optional seasoning. Season with salt last.
6. Insert the thermometer probe into the thickest part of the smallest breast.
7. Bake until the internal temperature reaches 68°C / 155°F.
-8. Remove from the oven and immediately cover with foil leaving the probe inserted. Let the chicken sit for 10 minutes at room temperature. The chicken will continue to cook. It should reach at least 74°C / 165°F but if it doesn't, see [this reddit post](https://www.reddit.com/r/Cooking/comments/49opyx/cooking_chicken_to_temps_below_165_is_it_safe/) about food safety when cooking chicken to less than 165°F.
+8. Remove from the oven and immediately cover with foil leaving the probe inserted. Let the chicken sit for 10 minutes
+ at room temperature. The chicken will continue to cook. It should reach at least 74°C / 165°F but if it doesn't,
+ see [this reddit post](https://www.reddit.com/r/Cooking/comments/49opyx/cooking_chicken_to_temps_below_165_is_it_safe/)
+ about food safety when cooking chicken to less than 165°F.
9. Serve
diff --git a/content/roesti.md b/content/roesti.md
index e1f88d6..13016ef 100644
--- a/content/roesti.md
+++ b/content/roesti.md
@@ -26,26 +26,26 @@ Can be useful to get rid of leftover potatoes from the day before.
## Directions
-2. Shred raw or cooked (but cool) potatoes with a grater. The shreds should be
+1. Shred raw or cooked (but cool) potatoes with a grater. The shreds should be
quite large so don't use your typical cheese shredder.
-3. Dice the first onion and mix together with potatoes. You can also add diced
+2. Dice the first onion and mix together with potatoes. You can also add diced
bacon if you want to. Add your seasonings here.
-4. Heat up some butter in a large pan. Add your mix to the pan on high heat.
+3. Heat up some butter in a large pan. Add your mix to the pan on high heat.
Let the mixture get warm for a few minutes under constant stirring.
-5. Reduce heat to medium-high. Form the Rösti into a round cack. It should fill
+4. Reduce heat to medium-high. Form the Rösti into a round cack. It should fill
out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a
softer Rösti.
-6. Add some more butter flakes around the inside of the pan to get it under the
+5. Add some more butter flakes around the inside of the pan to get it under the
Rösti.
-7. It can take quite a while for a nice crust to form. Check after roughly 5-10
+6. It can take quite a while for a nice crust to form. Check after roughly 5-10
minutes for browning.
-8. While the Rösti is cooking dice the other onion and the carrots. Steam
+7. While the Rösti is cooking dice the other onion and the carrots. Steam
everything in a pan with a bit of water. Use a lid to get the temperature
up.
-9. Alternatively you can use fresh or creamed spinach.
-10. When you're satisfied with the browning, flip the Rösti and set the heat to
- medium-low. A plate can be useful here, put it on top of the Rösti in the
- pan and flip. Then gently put the whole cake back in the pan.
-11. When the Rösti crispness is to your liking, remove from pan and fry two
+8. Alternatively you can use fresh or creamed spinach.
+9. When you're satisfied with the browning, flip the Rösti and set the heat to
+ medium-low. A plate can be useful here, put it on top of the Rösti in the
+ pan and flip. Then gently put the whole cake back in the pan.
+10. When the Rösti crispness is to your liking, remove from pan and fry two
eggs. A runny yolk adds quite a bit to the potatoes.
-12. Top Rösti with eggs and serve with the peas or spinach.
+11. Top Rösti with eggs and serve with the peas or spinach.
diff --git a/content/salsa-verde.md b/content/salsa-verde.md
index 6ee0ec1..5353a5d 100644
--- a/content/salsa-verde.md
+++ b/content/salsa-verde.md
@@ -16,8 +16,11 @@ author: "Nathan"
## Directions
-1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
-2. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
-3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somewhat, about 6-8 minutes.
+1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale
+ green, about 10 minutes.
+2. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until
+ smooth, then salt to taste, usually a teaspoon (6g) will suffice.
+3. Heat oil in a medium saucepan until hot but not smoking. Pour purée into the pan and cook, stirring occasionally,
+ until thickened somewhat, about 6-8 minutes.
Makes about 2 cups (475mL). Refrigerate leftovers
diff --git a/content/sardine-cakes.md b/content/sardine-cakes.md
index 9119b12..a45a98a 100644
--- a/content/sardine-cakes.md
+++ b/content/sardine-cakes.md
@@ -33,11 +33,13 @@ Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres.
## Directions
-1. Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.
-2. Gently mix all the ingredients together with a fork. Mix until incorporated, but don't purée.
+1. Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along
+ with the oil from one tin (about 2 TB) to the bowl.
+2. Gently mix all the ingredients together with a fork. Mix until incorporated, but don't purée.
3. Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about ½" thick.
4. Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
5. Refrigerate patties for about 30 minutes.
6. While fish cakes chill, mix together all the ingredients for the yogurt sauce.
-7. Move oven rack to the top 3rd of the oven. Broil for 5 minutes, flip, and broil 3-5 minutes more, until cakes are golden brown.
+7. Move oven rack to the top 3rd of the oven. Broil for 5 minutes, flip, and broil 3-5 minutes more, until cakes are
+ golden brown.
8. Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!
diff --git a/content/sauerkraut.md b/content/sauerkraut.md
index d64713e..3d03ed1 100644
--- a/content/sauerkraut.md
+++ b/content/sauerkraut.md
@@ -19,7 +19,10 @@ Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf
1. Prepare and clean as many glass jars as you think you'll need.
2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
-4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
+4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to
+ completely cover the cabbage.
5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
-6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure.
-7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
+6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is
+ achieved. If using a tight lid, burp it daily to release excess pressure.
+7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will
+ continue to develop as it ages.
diff --git a/content/sausage-rolls.md b/content/sausage-rolls.md
index 21ef3ef..c8029d1 100644
--- a/content/sausage-rolls.md
+++ b/content/sausage-rolls.md
@@ -18,7 +18,7 @@ author: siggines
1. Place baking paper onto a tray
2. Whisk eggs
-3. Lay out pastry, brush or pour egg whisk so it lightly covers the pastry
+3. Lay out pastry, brush or pour egg whisk, so it lightly covers the pastry
4. Prepare sausage meat onto pastry
5. Fold pastry around the meat, apply extra egg whisk to the 'seal' where the pastry is folded together
6. Bake until golden brown.
diff --git a/content/savory-squash.md b/content/savory-squash.md
index f208e50..9b722bb 100644
--- a/content/savory-squash.md
+++ b/content/savory-squash.md
@@ -18,8 +18,12 @@ author: joe-powerhouse
## Directions
-1. Peel Butternut squash and discard both ends. Cut in half lengthwise, scoop and discard seeds. Cut in half lengthwise again.
-2. Place face down on greased baking sheet. Rotate to roast the other face after 20 minutes, Check at 45 mins with a toothpick for softness.
-3. Cut up into 2 inch chunks and toss into stand mixer. Mix on high and add a half stick of butter and salt to taste. Stir in half of the St. Augur blue cheese.
-4. Pour into casserole dish. Stir in any extra blue cheese to taste or crumble on top. Lower oven to 300 and bake the mashed squash for 15 minutes.
+1. Peel Butternut squash and discard both ends. Cut in half lengthwise, scoop and discard seeds. Cut in half lengthwise
+ again.
+2. Place face down on greased baking sheet. Rotate to roast the other face after 20 minutes, Check at 45 mins with a
+ toothpick for softness.
+3. Cut up into 2 inch chunks and toss into stand mixer. Mix on high and add a half stick of butter and salt to taste.
+ Stir in half of the St. Augur blue cheese.
+4. Pour into casserole dish. Stir in any extra blue cheese to taste or crumble on top. Lower oven to 300 and bake the
+ mashed squash for 15 minutes.
5. Garnish with chopped chives on top.
diff --git a/content/scandinavian-coffee-cake.md b/content/scandinavian-coffee-cake.md
index 6547241..8272979 100644
--- a/content/scandinavian-coffee-cake.md
+++ b/content/scandinavian-coffee-cake.md
@@ -32,7 +32,8 @@ tags: ['sweet', 'dessert', 'cake', 'cheesefare']
5. Stir in half the flour; add eggs; beat well.
6. Add enough of remaining flour to make a soft dough.
7. Turn out on lightly floured board; knead till smooth and elastic.
-8. (See a recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80°-85°F (25°-30°C) till double in bulk (about 2 hours).
+8. (See a recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place,
+ 80°-85°F (25°-30°C) till double in bulk (about 2 hours).
9. Turn out on floured board; roll into a rectangle 8 by 12 inches.
10. Brush with butter.
11. Sprinkle with brown sugar and cinnamon.
diff --git a/content/schinkenfleckerl-gratinated.md b/content/schinkenfleckerl-gratinated.md
index 2d2e87d..74cb0f5 100644
--- a/content/schinkenfleckerl-gratinated.md
+++ b/content/schinkenfleckerl-gratinated.md
@@ -9,9 +9,10 @@ author: martin-stohanzl
* 🍳 Cook time: 120 min
* 🍽️ Servings: 8-12
-This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days.
+This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled
+roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days.
-Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette)
+Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinaigrette)
## Ingredients
@@ -22,8 +23,8 @@ Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4
- 1-2 eggs
- Majoran, Muskat, Pepper
- Optional:
- - parmesan
- - chili flakes
+ - parmesan
+ - chili flakes
## Directions
@@ -37,4 +38,6 @@ Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4
8. Bake at ~160°C for ~2 hours.
9. Optionally gratin mozzarella or any other cheese on top for 5-10 minutes.
-There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. 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 3 or 4 days. Just reheat in oven or pan (add little water).
+There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the
+noodles this is really just throwing stuff into a baking pan. 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 3 or 4 days. Just reheat in oven or pan (add little water).
diff --git a/content/schnitzel.md b/content/schnitzel.md
index 0785698..6ecc6ec 100644
--- a/content/schnitzel.md
+++ b/content/schnitzel.md
@@ -26,8 +26,10 @@ Original Austrian breaded meat, pan-fried in butter.
1. Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)
2. Wash the veal and gently dry it with kitchen roll.
-3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender)
-4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)
+3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the
+ veal makes it tender)
+4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally
+ bread crumbs)
5. Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)
6. Fry the veal on each side until it is gold brown. (e.g. 3 min on each side)
7. Serve with a piece of lemon.
diff --git a/content/scouse.md b/content/scouse.md
index ea55f0b..299496d 100644
--- a/content/scouse.md
+++ b/content/scouse.md
@@ -5,7 +5,9 @@ date: 2022-07-17
author: "josrael"
---
-A hearty and cheap stew, that's easy to make and is my go to dish to make and freeze on weeknights. This dish is really flexible and goes with virtually any vegetables you've got in your cupboard. Originated around Stoke and Liverpool as Lobscouse and later split into the dishes Lobby and Scouse.
+A hearty and cheap stew, that's easy to make and is my go-to dish to make and freeze on weeknights. This dish is really
+flexible and goes with virtually any vegetables you've got in your cupboard. Originated around Stoke and Liverpool as
+Lobscouse and later split into the dishes Lobby and Scouse.
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
@@ -28,9 +30,10 @@ A hearty and cheap stew, that's easy to make and is my go to dish to make and fr
## Directions
1. Finely dice the onions and garlic. Chop the carrots, potatoes, parsnips and/or swede into a uniform size.
-2. Fry the diced onion with a bit of oil until brown, in a deep pot. Then quickly fry the garlic (until you can smell it).
+2. Fry the diced onion with a bit of oil until brown, in a deep pot. Then quickly fry the garlic (until you can smell
+ it).
3. Add the mince whole and sear (flipping to sear the other side before breaking up).
4. Once the mince is properly browned, Pour in the beef stock.
-5. Add your root vegetables now, along with your bayleaf, salt and lots of pepper.
-6. Leave to boil for about a half hour then remove the bayleaf. Adding the cabbage half way through.
+5. Add your root vegetables now, along with your bay-leaf, salt and lots of pepper.
+6. Leave to boil for about a half hour then remove the bay-leaf. Adding the cabbage halfway through.
7. Stir in the gravy granules until you get the thickness you want and Serve.
diff --git a/content/seafood-pasta.md b/content/seafood-pasta.md
index c90891d..3a063b8 100644
--- a/content/seafood-pasta.md
+++ b/content/seafood-pasta.md
@@ -34,9 +34,9 @@ sauce.
slightly once we add the sauce.
2. Defrost/Deshell your seafood of choice
3. Chop a half tablespoon of garlic into small pieces
-4. In a large pan on medium heat, saute your chopped garlic in salt and butter for a
+4. In a large pan on medium heat, sauté your chopped garlic in salt and butter for a
minute or so.
-5. Add and saute the seafood. Season with oregano, red pepper flakes and salt
+5. Add and sauté the seafood. Season with oregano, red pepper flakes and salt
6. Add a half cup heavy cream and a third cup of white wine to the pan. Cook until you have the
consistency you want.
7. Drain your pasta (Which should be cooked by now) and pour contents of the pan into the pasta.
diff --git a/content/shakshouka.md b/content/shakshouka.md
index a69e0ea..0d166d8 100644
--- a/content/shakshouka.md
+++ b/content/shakshouka.md
@@ -5,7 +5,8 @@ tags: ['breakfast', 'quick']
author: jakub-korsak
---
-Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.
+Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced
+with cumin, paprika, cayenne pepper, and nutmeg.
This recipe is a quick and simple version for a delicious breakfast.
- ⏲️ Prep time: 10 min
@@ -33,7 +34,7 @@ This recipe is a quick and simple version for a delicious breakfast.
6. Stir and wait for it to get denser
7. Knock the eggs in
8. Season the eggs
-
+ 
9. Cover the pan with a lid
10. Cook until eggs are laid
11. Add chives
diff --git a/content/shepherds-pie.md b/content/shepherds-pie.md
index 5495caf..6101146 100644
--- a/content/shepherds-pie.md
+++ b/content/shepherds-pie.md
@@ -17,7 +17,7 @@ author: lázaro-blanc
- 4 tablespoons (tbsp.) of oil
- 800 g of minced lamb
- 100 g of frozen peas
-- 2 tbsp. of tomato paste/puree
+- 2 tbsp. of tomato paste/purée
- 300 milliliters (ml) beef stock
- 1 tbsp. of sweet or smoked paprika
- 30 g of butter
@@ -26,7 +26,10 @@ author: lázaro-blanc
## Directions
-1. Peel potatoes, cut into cubes and boil in saltwater for 20 minutes. Peel the onions and carrots and cut into small cubes.
-2. Heat the oil in a pan and fry the minced meat until crumbly. Add the onions, carrots and peas. Add the tomato paste and beef stock. Stir well and season with paprika, pepper and salt.
+1. Peel potatoes, cut into cubes and boil in saltwater for 20 minutes. Peel the onions and carrots and cut into small
+ cubes.
+2. Heat the oil in a pan and fry the minced meat until crumbly. Add the onions, carrots and peas. Add the tomato paste
+ and beef stock. Stir well and season with paprika, pepper and salt.
3. Drain potatoes and mash with butter. Add milk, season with nutmeg and stir until creamy.
-4. Preheat the oven to 200°C. Grease a casserole dish with butter, put the minced meat in it and spread the mashed potatoes on it with a piping bag. Put the dish in the oven for 30-40 minutes.
+4. Preheat the oven to 200°C. Grease a casserole dish with butter, put the minced meat in it and spread the mashed
+ potatoes on it with a piping bag. Put the dish in the oven for 30-40 minutes.
diff --git a/content/shrimp-and-chicken-jambalaya.md b/content/shrimp-and-chicken-jambalaya.md
index 77fde1b..1123fd3 100644
--- a/content/shrimp-and-chicken-jambalaya.md
+++ b/content/shrimp-and-chicken-jambalaya.md
@@ -5,7 +5,8 @@ date: 2022-08-04
author: joel-maxuel
---
-Warm up your stock with raw shrimp shells to infuse additional flavour, if desired. Serve dish with french bread and your favourite beer.
+Warm up your stock with raw shrimp shells to infuse additional flavour, if desired. Serve dish with french bread and
+your favourite beer.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 40 min
@@ -46,4 +47,5 @@ Warm up your stock with raw shrimp shells to infuse additional flavour, if desir
7. Add the stock, remaining Holy Trinity, seasoning mix, Worcestershire, and the garlic.
8. Taste the broth for seasoning, particularly salt.
9. Add the chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes.
-10. Stir in the raw shrimp, parsley, and green onions - place back into oven for another 10 minutes (or until the shrimp is cooked through).
+10. Stir in the raw shrimp, parsley, and green onions - place back into oven for another 10 minutes (or until the shrimp
+ is cooked through).
diff --git a/content/shrimp-fettuccine-alfredo.md b/content/shrimp-fettuccine-alfredo.md
index 5017fd8..8ccdc53 100644
--- a/content/shrimp-fettuccine-alfredo.md
+++ b/content/shrimp-fettuccine-alfredo.md
@@ -6,9 +6,9 @@ date: 2022-06-29
---
Shrimp fettuccine alfredo is one of the best tasting and low effort dishes.
-The recipe i give below yields an alfredo sauce that is a bit on the thicker side.
+The recipe I give below yields an alfredo sauce that is a bit on the thicker side.
If you want a thinner sauce, adding a touch or two more milk will thin out the sauce.
-This is a great meal for 3-4 people or you can eat one serving and freeze the rest for 2-3 more dinners.
+This is a great meal for 3-4 people, or you can eat one serving and freeze the rest for 2-3 more dinners.
- Prep time: 5-10 minutes
- Cook time: 10-20 minutes (Noodles take most of the time)
@@ -17,16 +17,17 @@ This is a great meal for 3-4 people or you can eat one serving and freeze the re
## Ingredients
- 1 8oz cream cheese
-- 1lb uncoocked peeled shrimp
+- 1lb uncooked peeled shrimp
- 1/3 cup milk (more milk for thinner sauce)
-- 3/4 cup grated parmesan cheese
-- 2 tblsp butter
+- 3/4 cup grated Parmesan cheese
+- 2 tbsp butter
- 1 tsp garlic powder
- Pasta noodles of choice (e.g. approximately 9oz of fettuccine noodles)
## Directions
### Initial Preparation (5-10 minutes)
+
1. Grate your Parmesan Cheese
2. Peel your shrimp
@@ -34,21 +35,24 @@ The dish has two main parts--the Pasta and the Alfredo Sauce.
In order that you can have both finish about the same time, I have given estimates on the individual cook times.
### Preparing the Pasta (10-20 minutes)
+
1. In a medium saucepan, bring 4 cups of water to a rapid boil.
2. Turn down to medium heat (Simmering).
3. Add your pasta noodles.
### Preparing the Alfredo Sauce (7-10 minutes)
+
1. In a large frying pan, add butter, garlic powder, and shrimp.
2. On medium heat, sauté ingredients until shrimp are cooked.
3. Then add the cream cheese broken into chunks.
4. Stir until creamy.
5. Once cream cheese is to sauce consistency, add milk.
6. Stir until light simmer.
-7. Add parmesan cheese and continue stirring.
+7. Add Parmesan cheese and continue stirring.
8. Stir until cheese is mixed.
9. Remove from heat.
### Serving
+
1. Strain cooked pasta noodles.
2. Serve the strained noodles on a plate and top with alfredo sauce.
diff --git a/content/simple-chicken-curry.md b/content/simple-chicken-curry.md
index f5f16cf..1b1c27e 100644
--- a/content/simple-chicken-curry.md
+++ b/content/simple-chicken-curry.md
@@ -6,13 +6,14 @@ author: "lsma"
---
-An easy chicken curry recipe which scales very well (double it, triple it, etc.). Best served with rice.
+An easy chicken curry recipe which scales very well (double it, triple it, etc.). Best served with rice.
Servings: 3-4
## Ingredients
Spices
+
- 1 ½ tsp Coriander
- 1 tsp Cumin
- ½ tsp Turmeric
@@ -25,17 +26,18 @@ Spices
- Sriracha Sauce (optional)
Main Ingredients
+
- ¼ cup (½ stick) Butter
- 1 large Onion
- 4 cloves Garlic
- 2-3 cups Chicken Broth
-- 2-3 cups Crushed or Pureed Tomatoes
+- 2-3 cups Crushed or Puréed Tomatoes
- 1 ½ lbs Boneless Skinless Chicken Breasts
## Directions
1. Mince the garlic and dice the onion.
-2. Saute onion and garlic with the butter in a pot.
+2. Sauté onion and garlic with the butter in a pot.
3. Once the onion is just beginning to brown, pour in the chicken broth and tomato and raise heat to high.
4. Cut the chicken breasts into bite-sized cubes.
5. Add the chicken and the spices.
diff --git a/content/simple-pasta-cream-sauce.md b/content/simple-pasta-cream-sauce.md
index 8049937..aa60cfe 100644
--- a/content/simple-pasta-cream-sauce.md
+++ b/content/simple-pasta-cream-sauce.md
@@ -5,9 +5,9 @@ tags: ['basic', 'quick', 'sauce', 'pasta']
author: "herzeleid02"
---
-- ⏲️ Prep time: 2 min
-- 🍳 Cook time: 3 mins
-- 🍽️ Servings: 1
+- ⏲️ Prep time: 2 min
+- 🍳 Cook time: 3 mins
+- 🍽️ Servings: 1
## Ingredients
@@ -16,9 +16,9 @@ author: "herzeleid02"
## Directions
- 1. Add 1 teaspoon of flour into a saucepan.
- 2. Pour ~60ml(2fl oz|1/4 cup) of cream into a saucepan.
- 3. Stir and turn on maximum heat.
- 4. Keep stirring until it becomes thick.
- If the sauce is too liquid, add more flour, if the sauce is too solid (like a uncooked pancake), add more cream.
- 5. Mix the sauce with the pasta.
+1. Add 1 teaspoon of flour into a saucepan.
+2. Pour ~60ml(2fl oz|1/4 cup) of cream into a saucepan.
+3. Stir and turn on maximum heat.
+4. Keep stirring until it becomes thick.
+ If the sauce is too liquid, add more flour, if the sauce is too solid (like an uncooked pancake), add more cream.
+5. Mix the sauce with the pasta.
diff --git a/content/simple-sauce.md b/content/simple-sauce.md
index d5fb53a..40a6db5 100644
--- a/content/simple-sauce.md
+++ b/content/simple-sauce.md
@@ -5,7 +5,8 @@ tags: ['basic', 'quick', 'sauce', 'cheesefare']
author: el3ctr0lyte
---
-This is a simple and well known recipe. It goes by many names and this recipe is a starting point for many sauces, eg '1000 island sauce'.
+This is a simple and well known recipe. It goes by many names and this recipe is a starting point for many sauces, eg '
+1000 island sauce'.
## Ingredients
@@ -14,5 +15,7 @@ This is a simple and well known recipe. It goes by many names and this recipe is
## Directions
-1. Mix one part tomato sauce with two parts mayonnaise. What 'part' means is up to you, because that will determine how much sauce you will have. You can also adjust this to your liking. More tomato sauce, more acidity. More mayonnaise, more sweetness.
+1. Mix one part tomato sauce with two parts mayonnaise. What 'part' means is up to you, because that will determine how
+ much sauce you will have. You can also adjust this to your liking. More tomato sauce, more acidity. More mayonnaise,
+ more sweetness.
2. Enjoy!
diff --git a/content/slow-cooked-lamb-with-lemon.md b/content/slow-cooked-lamb-with-lemon.md
index 16f6e2e..8be953a 100644
--- a/content/slow-cooked-lamb-with-lemon.md
+++ b/content/slow-cooked-lamb-with-lemon.md
@@ -7,11 +7,14 @@ date: 2022-04-16
-You'll need a good-sized lidded pot that can go in the oven for this. But if you don't have that then you can use a large roasting tray with sides and cover it with foil, sealing it as best you can. It's an excellent celebration or Sunday meal.
+You'll need a good-sized lidded pot that can go in the oven for this. But if you don't have that then you can use a
+large roasting tray with sides and cover it with foil, sealing it as best you can. It's an excellent celebration or
+Sunday meal.
## Ingredients
-- Lamb shoulder, or something similar, like lamb shank, preferably on the bone. Get something that will fit in your pot, with room for vegetables around it. For example, I usually get half a shoulder, 2 – 3 lbs, 1 – 1.5kg.
+- Lamb shoulder, or something similar, like lamb shank, preferably on the bone. Get something that will fit in your pot,
+ with room for vegetables around it. For example, I usually get half a shoulder, 2 – 3 lbs, 1 – 1.5kg.
- a whole head of garlic
- 2 carrots
- 1 leek
@@ -25,10 +28,14 @@ You'll need a good-sized lidded pot that can go in the oven for this. But if you
## Directions
-1. _On the night before:_ Mix up some olive oil, the juice of half a lemon, the oregano, the rosemary, and some salt and pepper. Rub this mixture into the meat and leave it in the fridge overnight to marinate.
+1. _On the night before:_ Mix up some olive oil, the juice of half a lemon, the oregano, the rosemary, and some salt and
+ pepper. Rub this mixture into the meat and leave it in the fridge overnight to marinate.
2. _The next day:_ Heat the oven to 375°F/190°C/gas mark 5.
-3. Break apart the garlic. You can leave the skin on the cloves, or you can peel them, as you prefer. Chop the carrots, leek, onion, the remaining lemon, and the potatoes into chunks.
-4. Arrange the meat in the pot with the vegetables underneath and around it. Pour in any marinating juices, as well as a cup of water.
-5. Cook for 2½ – 3 hours. Half way through it's a good idea to check and see if it needs some more water to keep things from burning.
+3. Break apart the garlic. You can leave the skin on the cloves, or you can peel them, as you prefer. Chop the carrots,
+ leek, onion, the remaining lemon, and the potatoes into chunks.
+4. Arrange the meat in the pot with the vegetables underneath and around it. Pour in any marinating juices, as well as a
+ cup of water.
+5. Cook for 2½ – 3 hours. Halfway through it's a good idea to check and see if it needs some more water to keep things
+ from burning.
6. Remove the lid and let the meat brown for a few minutes if you think it needs it.
7. Pull the meat apart and serve, with yoghurt and fresh bread. You can use the juices as a gravy.
diff --git a/content/smoked-salmon-pasta-primavera.md b/content/smoked-salmon-pasta-primavera.md
index ecd9fa5..9808b76 100644
--- a/content/smoked-salmon-pasta-primavera.md
+++ b/content/smoked-salmon-pasta-primavera.md
@@ -5,7 +5,6 @@ date: 2022-09-11
author: joel-maxuel
---
-
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 15 min
- 🍽️ Servings: 4
@@ -28,6 +27,9 @@ author: joel-maxuel
## Directions
-1. In a large pot of boiling salted water, cook linguine 10 min or until al dente, adding asparagus, beans, and sugar snap peas during the last 3 minutes of cooking and edamame during the last minute. Drain very well.
-2. Meanwhile in large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring 3 minutes. Stir in flour. Very gradually whisk in milk until smooth and stir often until mixture boils and has thickened (5 mins).
-3. Add pasta mixture, stirring until hot. Stir in salmon and mint just until mixed. Squeeze juice from lemon into pasta and stir.
+1. In a large pot of boiling salted water, cook linguine 10 min or until al dente, adding asparagus, beans, and sugar
+ snap peas during the last 3 minutes of cooking and edamame during the last minute. Drain very well.
+2. Meanwhile, in large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring 3 minutes. Stir in
+ flour. Very gradually whisk in milk until smooth and stir often until mixture boils and has thickened (5 mins).
+3. Add pasta mixture, stirring until hot. Stir in salmon and mint just until mixed. Squeeze juice from lemon into pasta
+ and stir.
diff --git a/content/smoked-salmon-quiche.md b/content/smoked-salmon-quiche.md
index f4302dd..85145df 100644
--- a/content/smoked-salmon-quiche.md
+++ b/content/smoked-salmon-quiche.md
@@ -1,11 +1,10 @@
---
-title: Smoked Salmon Quiche
+title: Smoked Salmon Quiché
tags: ['fish', 'eggs', 'french']
date: 2022-09-10
author: joel-maxuel
---
-
- ⏲️ Prep time: 60 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 6
@@ -24,12 +23,11 @@ author: joel-maxuel
- 1 cup Milk
- 1 cup Whipping Cream
-
## Directions
1. Combine all pastry ingredients in a food processor (mix flour and butter, then add water gradually while mixing).
2. Gather into a ball, cover with plastic wrap and chill 1 hour.
-3. Saute onion until shiny in the butter.
+3. Sauté onion until shiny in the butter.
4. Stir in salmon, chives, garlic, and basil. Cool.
5. Preheat the oven to 400F.
6. Roll out the dough to fit a 10" tart pan. Prick with a fork.
diff --git a/content/soleier.md b/content/soleier.md
index 2b16e3d..90f68ff 100644
--- a/content/soleier.md
+++ b/content/soleier.md
@@ -31,10 +31,13 @@ Soleier are a german pub dish. They are typically enjoyed between two beers.
## Directions
-1. Put 750mL of water and the peels of five onions in a pot and let them cook for five minutes. Remove the peels about twenty minutes later.
-2. Put the eggs, one teaspoon of sugar, two tablespoons of salt and all spices (but vinegar and garlic) in the pot, bring it to a boil and cook them for seven minutes.
+1. Put 750mL of water and the peels of five onions in a pot and let them cook for five minutes. Remove the peels about
+ twenty minutes later.
+2. Put the eggs, one teaspoon of sugar, two tablespoons of salt and all spices (but vinegar and garlic) in the pot,
+ bring it to a boil and cook them for seven minutes.
3. Use a spoon to remove the eggs from the pot and crack them all around. Do not remove the eggshell!
-4. Place the eggs and the garlic in a jar, fill it with the spiced water and add the vinegar. Add water, if needed, so that the eggs are covered.
+4. Place the eggs and the garlic in a jar, fill it with the spiced water and add the vinegar. Add water, if needed, so
+ that the eggs are covered.
5. Let them rest for at least three days and at most two weeks at room temperature or slightly below.
## Consumption Recommendation
diff --git a/content/sourdough-loaf.md b/content/sourdough-loaf.md
index 3747eac..14bf7ce 100644
--- a/content/sourdough-loaf.md
+++ b/content/sourdough-loaf.md
@@ -7,7 +7,12 @@ author: "Quinn & Alison"
-If you've never made your own sourdough bread, it can be intimidating! But I believe it is absolutely worth the time and effort. You can look up videos to explain some of the methods listed, such as the stretch and fold, or different ways to shape your loaf. Fermenting grains has been a tradition of home cooking for millennia, and an art only lost in recent years. Fermenting grains has numerous health benefits, is much easier to digest, and even contains natural preservatives. You can get a sourdough starter from any bakery in your area, or make your own from scratch! Also, if you don't have a scale, get one!
+If you've never made your own sourdough bread, it can be intimidating! But I believe it is absolutely worth the time and
+effort. You can look up videos to explain some methods listed, such as the stretch and fold, or different ways to
+shape your loaf. Fermenting grains has been a tradition of home cooking for millennia, and an art only lost in recent
+years. Fermenting grains has numerous health benefits, is much easier to digest, and even contains natural
+preservatives. You can get a sourdough starter from any bakery in your area, or make your own from scratch! Also, if you
+don't have a scale, get one!
## Ingredients
@@ -26,16 +31,32 @@ If you've never made your own sourdough bread, it can be intimidating! But I bel
4. Add sea salt.
5. Wet hands and begin to stretch and fold dough to combine salt and to begin gluten formation.
6. Add drops of water until dough becomes cohesive and supple with no toughness or resistance.
-7. Dough will prove on the counter top for 4 - 5 hours. About every 30 minutes, perform a stretch and fold. This involves grabbing the dough with a wet hand, folding over the top of itself, and repeating this step by turning the bowl and making your way around the dough. It will take some practice to work with a dough of this level of hydration, but will get easier!
-8. You will know fermentation is complete when small bubbles are seen on the surface around the edge of your dough. You can also perform a window pane test by grasping a pinch of dough and pulling it between your fingers. The dough should stretch enough to become see-through. This means enough gluten has formed that the dough is strong enough to hold large air bubbles as it bakes.
-9. Turn onto generously floured surface using a bowl scraper or spatula to protect the dough. Handling the dough gently will prevent deflation.
-10. Shape the dough: Take the two sides and fold them into the center of the wet dough. Then, take the top and bottom and fold them also over the center of the wet dough. Optional: grasp the edge of the dough closest to you and roll dough away from you into a tight loaf shape. Generously flour.
-11. Place into a dish about the size of the dough, a proving basket is ideal. Use a lot of flour in the bowl and on the loaf. The sides of the container should not be shallow, the goal here is to let the bread rest in the shape you want it to bake in.
-12. Refrigerate 12 - 24 hours, the longer the dough rests, the more sour your final product. I don't recommend going over 24 hours but sour dough is fun to experiment with!
+7. Dough will prove on the counter top for 4 - 5 hours. About every 30 minutes, perform a stretch and fold. This
+ involves grabbing the dough with a wet hand, folding over the top of itself, and repeating this step by turning the
+ bowl and making your way around the dough. It will take some practice to work with a dough of this level of
+ hydration, but will get easier!
+8. You will know fermentation is complete when small bubbles are seen on the surface around the edge of your dough. You
+ can also perform a window pane test by grasping a pinch of dough and pulling it between your fingers. The dough
+ should stretch enough to become see-through. This means enough gluten has formed that the dough is strong enough to
+ hold large air bubbles as it bakes.
+9. Turn onto generously floured surface using a bowl scraper or spatula to protect the dough. Handling the dough gently
+ will prevent deflation.
+10. Shape the dough: Take the two sides and fold them into the center of the wet dough. Then, take the top and bottom
+ and fold them also over the center of the wet dough. Optional: grasp the edge of the dough closest to you and roll
+ dough away from you into a tight loaf shape. Generously flour.
+11. Place into a dish about the size of the dough, a proving basket is ideal. Use a lot of flour in the bowl and on the
+ loaf. The sides of the container should not be shallow, the goal here is to let the bread rest in the shape you want
+ it to bake in.
+12. Refrigerate 12 - 24 hours, the longer the dough rests, the more sour your final product. I don't recommend going
+ over 24 hours but sour dough is fun to experiment with!
13. Bring dough to room temperature, it should feel like a water balloon, giving resistance to touch with some spring.
-14. Put one oven rack in the center and another below it, place a pan of water on the lower rack. Preheat oven to 475 - 500 degrees F, depending on oven capability. The pan of water should create steam to help the bread expand.
-15. When oven is hot, turn bread into a baking vessel. I use a 8 inch springform pan, but a dutch oven is ideal. You can use any vessel that is rated for high temperatures. If using a dutch oven, keep it covered for the first 15 minutes, and you don't need to use the pan of water.
+14. Put one oven rack in the center and another below it, place a pan of water on the lower rack. Preheat oven to 475 -
+ 500 degrees F, depending on oven capability. The pan of water should create steam to help the bread expand.
+15. When oven is hot, turn bread into a baking vessel. I use an 8-inch spring form pan, but a dutch oven is ideal. You can
+ use any vessel that is rated for high temperatures. If using a dutch oven, keep it covered for the first 15 minutes,
+ and you don't need to use the pan of water.
16. Flour the top of the loaf and score the bread with a razor blade (this is optional but creates an artisan look)
-17. Bake covered/steamed for 15 minutes, then reduce oven temperature to 425 F. If using steam, remove the water pan now.
+17. Bake covered/steamed for 15 minutes, then reduce oven temperature to 425 F. If using steam, remove the water pan
+ now.
18. Bake for another 25 - 30 minutes until crust is a rusty color and sounds hollow when tapped.
19. Let bread cool completely before slicing. (if you can wait!)
diff --git a/content/sourdough-starter.md b/content/sourdough-starter.md
index a2e58d4..d2bd151 100644
--- a/content/sourdough-starter.md
+++ b/content/sourdough-starter.md
@@ -5,7 +5,8 @@ tags: ['bread', 'sourdough', 'basic']
author: "Vili Kangas"
---
-This recipe contains instructions for sourdough starter needed for all sourdough breads. The starter can be done with either wheat flour or rye flour for rye breads. Prefer organic flours as they contain most wild yeasts.
+This recipe contains instructions for sourdough starter needed for all sourdough breads. The starter can be done with
+either wheat flour or rye flour for rye breads. Prefer organic flours as they contain most wild yeasts.
- ⏲️ Prep time: 5 min/day
- ⏲️ Wait time: 4 days
@@ -18,8 +19,13 @@ This recipe contains instructions for sourdough starter needed for all sourdough
## Directions
1. Day 1: mix 80g of water to 50g of flour and put a cover on the container loosely. Store somewhere warm.
-2. Day 2: the starter should be a bit bubbly. Feed the starter with 80g of water and 50g of flour and store again with loosely covered. If the starter doesn't have bubbles yet, wait another day.
+2. Day 2: the starter should be a bit bubbly. Feed the starter with 80g of water and 50g of flour and store again with
+ loosely covered. If the starter doesn't have bubbles yet, wait another day.
3. Day 3-4: repeat the feeding process
-4. You can now use the starter for baking sourdough bread. Remember to not use all the starter at once and feed the remaining starter to always have it available.
-5. Storing the starter: store the starter in a closed container or jar in the fridge. The starter will survive almost indefinitely. After some time a vinegarish liquid forms on top of the starter. Don't be afraid of this, it is there to protect the starter from microbes. It can be poured away when you use the starter next time.
-6. When using the starter after long storage you need to activate it again. Feed it 1-2 times and see if bubbles form. You can also test the activity by placing small part into a glass of water. An active starter will float.
+4. You can now use the starter for baking sourdough bread. Remember to not use all the starter at once and feed the
+ remaining starter to always have it available.
+5. Storing the starter: store the starter in a closed container or jar in the fridge. The starter will survive almost
+ indefinitely. After some time a vinegarish liquid forms on top of the starter. Don't be afraid of this, it is there
+ to protect the starter from microbes. It can be poured away when you use the starter next time.
+6. When using the starter after long storage you need to activate it again. Feed it 1-2 times and see if bubbles form.
+ You can also test the activity by placing small part into a glass of water. An active starter will float.
diff --git a/content/spaghetti-all-amatriciana.md b/content/spaghetti-all-amatriciana.md
index f3c5da4..cde9c80 100644
--- a/content/spaghetti-all-amatriciana.md
+++ b/content/spaghetti-all-amatriciana.md
@@ -28,8 +28,10 @@ Ignore the fact that those in the photo are pennette and not spaghetti, that's a
1. Grate the pecorino and keep it aside.
2. Mince the chili pepper(s) and keep it/them aside.
-3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
+3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on
+ medium/high heat.
4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
5. Start [cooking the pasta](/pasta).
-6. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes.
-7. Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.
+6. Lower the heat to medium and add the pasta, some salt and plenty of pepper. Cook for about 15 minutes.
+7. Once finished, drain the pasta and add the sauce and the pecorino/Parmesan, mix well and serve immediately.
+ Optionally you can add some pecorino or Parmesan on top.
diff --git a/content/spaghetti-alla-puttanesca.md b/content/spaghetti-alla-puttanesca.md
index 337bf08..02c0bcd 100644
--- a/content/spaghetti-alla-puttanesca.md
+++ b/content/spaghetti-alla-puttanesca.md
@@ -4,7 +4,8 @@ date: 2021-03-21
tags: ['italian', 'pasta']
---
author: postbellum
-Easy and delicious italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled tomatoes, capers, "Gaeta" olives, and anchovy fillets give these spaghetti a unique taste.
+Easy and delicious italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled
+tomatoes, capers, "Gaeta" olives, and anchovy fillets give these spaghetti a unique taste.
- ⏲️Prep time: ~18 min
- 🍳 Cook time: 6-7 min
diff --git a/content/spaghetti-and-meatballs.md b/content/spaghetti-and-meatballs.md
index 3325b4c..4766e5b 100644
--- a/content/spaghetti-and-meatballs.md
+++ b/content/spaghetti-and-meatballs.md
@@ -50,13 +50,17 @@ author: closedgl
4. Add the carrots and mushrooms, and cook for 2 minutes.
5. Add the tomato paste, stir to blend, and cook for a minute longer.
6. Add the canned tomatoes, basil, and parsley.
-7. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.
+7. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high
+ heat.
8. Reduce heat to low and simmer gently while preparing meatballs, stirring occasionally.
### Form the meatballs
-9. In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, and 2 tablespoons of salt and pepper.
- - Do not overmix or the meatballs will be tough.
+9. In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, and 2
+ tablespoons of salt and pepper.
+
+- Do not over mix or the meatballs will be tough.
+
10. Use small melon baller (or teaspoon) to form 1-inch round meatballs.
11. Roll and compress into tight balls.
@@ -64,18 +68,23 @@ author: closedgl
12. In a separate wide, shallow pan, heat olive oil on medium-high heat.
13. Brown meatballs on all sides for about 2-3 minutes.
- - Depending on the pan size, you may need to brown two batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them.
- - Do not overcook the meatballs; they will continue to cook in the sauce.
-14. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.
+
+- Depending on the pan size, you may need to brown two batches of the meatballs. Cook them in a single layer; do not
+ crowd the pan by stacking them.
+- Do not overcook the meatballs; they will continue to cook in the sauce.
+
+14. Towards the end of browning the meatballs, add a bit of red wine to deglaze the pan.
### Finish and simmer the sauce
15. Add the cheese and red wine to the sauce and stir it in. Add 1 teaspoon of salt to taste.
-16. Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti, stirring occasionally.
+16. Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti,
+ stirring occasionally.
### Cook the spaghetti
17. [Cook the pasta](/pasta) and optionally add 1/3 cup of pasta water to the sauce.
+
### Serve
18. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.
diff --git a/content/spanish-tortilla.md b/content/spanish-tortilla.md
index 9c89959..c238fc4 100644
--- a/content/spanish-tortilla.md
+++ b/content/spanish-tortilla.md
@@ -27,11 +27,15 @@ author: octopusonfire
5. While the potatoes are frying, beat the eggs in a bowl. Peel and cut the onion as finely as possible.
6. Add olive oil in another frying pan and slowly fry the onion until it gets a slightly golden color.
7. Drain the onion and add it to the bowl with the beaten egg.
-8. Remove the potatoes from the pan with a slotted spoon, draining the oil away as much as possible, and add them to the bowl with the onion and egg.
-9. Let the mixture rest for at least 5 minutes so all the flavors come together. Give it a very gentle stir from time to time.
-10. Remove the oil from the pan you used to fry the potatoes. Use the pan to cook the mixture over medium-high fire for about 5 minutes.
+8. Remove the potatoes from the pan with a slotted spoon, draining the oil away as much as possible, and add them to the
+ bowl with the onion and egg.
+9. Let the mixture rest for at least 5 minutes so all the flavors come together. Give it a very gentle stir from time to
+ time.
+10. Remove the oil from the pan you used to fry the potatoes. Use the pan to cook the mixture over medium-high fire for
+ about 5 minutes.
11. Flip it over with the help of a big plate and cook the other side for another 5 minutes.
## Notes
-* Things like the slicing of the potato, the amount of salt and how curdled is the inner part of the tortilla depend on your own taste. Don't be afraid to experiment!
+* Things like the slicing of the potato, the amount of salt and how curdled is the inner part of the tortilla depend on
+ your own taste. Don't be afraid to experiment!
diff --git a/content/spatchcock-chicken.md b/content/spatchcock-chicken.md
index 12c62d4..d412f53 100644
--- a/content/spatchcock-chicken.md
+++ b/content/spatchcock-chicken.md
@@ -18,6 +18,11 @@ author: front3ndninja
## Directions
1. Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
-2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
-3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
-4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
+2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with
+ kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side
+ up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one
+ short end of the prepared baking sheet. Repeat with the second chicken.
+3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub
+ tarragon paste under skin. Slide lemon slices under skin, in a single layer.
+4. Roast until skin is crisp and an instant-read thermometer inserted into the thickest part of breast reads 165 degrees F,
+ about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
diff --git a/content/spiced-apple-pancakes.md b/content/spiced-apple-pancakes.md
index 717e8e3..beb11f4 100644
--- a/content/spiced-apple-pancakes.md
+++ b/content/spiced-apple-pancakes.md
@@ -4,6 +4,7 @@ tags: ['apple', 'pancake', 'german', 'breakfast']
date: 2022-11-16
author: "Elsie Bee"
---
+
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 10 min
- 🍽️ Servings: 8 pancakes
@@ -26,4 +27,5 @@ author: "Elsie Bee"
3. Whisk the egg white until foamy.
4. Slice the peeled apple into thin strips. Alternatively, grate the apple.
5. Combine dry ingredients, apple, vanilla extract, egg white, and milk into a homogenous batter.
-6. To a large pan, add 1 tbsp butter. Add the batter (about 3 tbsp per pancake) and cook for 2 min per side on medium-high heat.
+6. To a large pan, add 1 tbsp butter. Add the batter (about 3 tbsp per pancake) and cook for 2 min per side on
+ medium-high heat.
diff --git a/content/spicy-kung-pao-style-chicken.md b/content/spicy-kung-pao-style-chicken.md
index e9cfd7a..8a489f4 100644
--- a/content/spicy-kung-pao-style-chicken.md
+++ b/content/spicy-kung-pao-style-chicken.md
@@ -5,7 +5,6 @@ date: 2022-09-11
author: joel-maxuel
---
-
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 2
@@ -28,9 +27,19 @@ author: joel-maxuel
## Directions
-1. Heat a medium pot over medium heat. Add 1/2 Tbsp oil, ginger and rice. Cook, stirring often, until fragrant (1 min). Add 1 1/4 cups water and bring to a boil over high heat. Reduce heat and cover until rice is tender and liquid is absorbed (12-14 mins). Remove the pot from heat, leave covered.
-2. While rice cooks, cut celery crosswise into 1/4" slices. Whisk together soy sauce, sweet chili sauce, 1/3 cup water, and half the chili garlic sauce in a medium bowl. Combine flour and 1/4 tsp each of salt and pepper in another medium bowl.
-3. Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden brown (4-5 mins). Transfer to a plate and heat the same pan over medium-high. Add 1/2 Tbsp oil, peppers, and celery. Cook, stirring often until fragrant (1 min). Transfer veggies to another plate.
-4. Pat chicken dry and cut into 1" pieces. Add chicken to flour mixture, then toss to coat. Press flour mixture into chicken to coat completely. Heat the same non-stick pan over medium and add oil, then chicken. Cook, turning pieces occasionally, until golden brown and cooked through (6-8 mins).
-5. Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly (2-3 mins).
-6. Fluff rice with fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with chicken, veggies, and sauce. Sprinkle peanuts and remaining green onions over top.
+1. Heat a medium pot over medium heat. Add 1/2 Tbsp oil, ginger and rice. Cook, stirring often, until fragrant (1 min).
+ Add 1 1/4 cups water and bring to a boil over high heat. Reduce heat and cover until rice is tender and liquid is
+ absorbed (12-14 mins). Remove the pot from heat, leave covered.
+2. While rice cooks, cut celery crosswise into 1/4" slices. Whisk together soy sauce, sweet chili sauce, 1/3 cup water,
+ and half the chili garlic sauce in a medium bowl. Combine flour and 1/4 tsp each of salt and pepper in another medium
+ bowl.
+3. Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden brown (
+ 4-5 mins). Transfer to a plate and heat the same pan over medium-high. Add 1/2 Tbsp oil, peppers, and celery. Cook,
+ stirring often until fragrant (1 min). Transfer veggies to another plate.
+4. Pat chicken dry and cut into 1" pieces. Add chicken to flour mixture, then toss to coat. Press flour mixture into
+ chicken to coat completely. Heat the same non-stick pan over medium and add oil, then chicken. Cook, turning pieces
+ occasionally, until golden brown and cooked through (6-8 mins).
+5. Add veggies and sauce mixture to the pan with chicken. Cook, stirring occasionally, until sauce thickens slightly (
+ 2-3 mins).
+6. Fluff rice with fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with
+ chicken, veggies, and sauce. Sprinkle peanuts and remaining green onions over top.
diff --git a/content/spicy-mayo.md b/content/spicy-mayo.md
index 98c95dd..61a7650 100644
--- a/content/spicy-mayo.md
+++ b/content/spicy-mayo.md
@@ -19,7 +19,7 @@ A simple sauce that is at almost every sushi bar in the United States.
1. Add 2 parts mayonnaise to 1 part chili sauce in a bowl.
2. Add 1 tbsp of sesame oil for every cup of mayonnaise you use.
-3. Mix all of the ingredients together, and taste test it for more chili sauce or mayonnaise.
+3. Mix all the ingredients together, and taste test it for more chili sauce or mayonnaise.
## Note
diff --git a/content/spicy-sausage-pasta.md b/content/spicy-sausage-pasta.md
index 90473e5..43fd9bd 100644
--- a/content/spicy-sausage-pasta.md
+++ b/content/spicy-sausage-pasta.md
@@ -7,7 +7,9 @@ tags: ['italian','sausage','pork','pasta','cream','spicy']
-A delicious spicy pasta dish, super easy to make. I'm a student and it's relatively cheap for how much food you get. I found it in a newspaper a while back and thought I'd share it with you guys because it's my favourite meal. I also like to drink the excess red wine while cooking which adds to the enjoyment of cooking.
+A delicious spicy pasta dish, super easy to make. I'm a student, and it's relatively cheap for how much food you get. I
+found it in a newspaper a while back and thought I'd share it with you guys because it's my favourite meal. I also like
+to drink the excess red wine while cooking which adds to the enjoyment of cooking.
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 50 min
@@ -28,7 +30,11 @@ A delicious spicy pasta dish, super easy to make. I'm a student and it's relativ
## Directions
-1. Fry red onions with a splash of oil in a deep frying pan. Add the sausage meat (discarding the casings if need be). Add the rosemary and chilli
-2. Increase the heat and break up the sausage meat with a wooden spoon. Once meat has browned, pour in red wine and reduce by half. Add the chopped tomatoes and reduce the sauce, uncovered, for about 30 mins. Cook the pasta according to packet instructions.
-3. Grate the parmesan into a bowl. Drain the pasta and stir into the sauce with the parmesan, double cream and some seasoning.
+1. Fry red onions with a splash of oil in a deep-frying pan. Add the sausage meat (discarding the casings if need be).
+ Add the rosemary and chilli
+2. Increase the heat and break up the sausage meat with a wooden spoon. Once meat has browned, pour in red wine and
+ reduce by half. Add the chopped tomatoes and reduce the sauce, uncovered, for about 30 mins. Cook the pasta according
+ to packet instructions.
+3. Grate the Parmesan into a bowl. Drain the pasta and stir into the sauce with the Parmesan, double cream and some
+ seasoning.
4. Serve :)
diff --git a/content/spinach-rice-casserole.md b/content/spinach-rice-casserole.md
index 31d68da..149dab9 100644
--- a/content/spinach-rice-casserole.md
+++ b/content/spinach-rice-casserole.md
@@ -27,7 +27,7 @@ author: joel-maxuel
## Directions
-1. Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
+1. Sauté onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
2. Combine with all ingredients except sunflower seeds and paprika.
3. Spread into buttered casserole dish and sprinkle sunflower seeds and paprika on top.
4. Bake, covered, 35 minutes at 350F.
diff --git a/content/steak-tartare.md b/content/steak-tartare.md
index 797a005..03cde99 100644
--- a/content/steak-tartare.md
+++ b/content/steak-tartare.md
@@ -5,7 +5,8 @@ date: 2022-05-22
author: dunkelheit-biz
---
-Steak Tartare is a dish prepared using raw ground / minced beef and egg yolk. A popular dish in Europe, this recipe is a good stepping stone into the world of raw meats, organs and pates.
+Steak Tartare is a dish prepared using raw ground / minced beef and egg yolk. A popular dish in Europe, this recipe is a
+good stepping stone into the world of raw meats, organs and pates.
- ⏲️ Prep time: 10 min
- 🍽️ Servings: 4
@@ -32,5 +33,6 @@ Steak Tartare is a dish prepared using raw ground / minced beef and egg yolk. A
6. Add the above to a mixing bowl and mix with hands.
7. Add ketchup, mustard or Worcestershire sauce as needed and mix further. (Optional)
8. Separate an egg yolk from the whites.
-9. Loosely roll some of the mixture into a ball in your hand and place onto a plate and press softly to form a bowl shape, add egg yolk to indentation.
+9. Loosely roll some mixture into a ball in your hand and place onto a plate and press softly to form a bowl
+ shape, add egg yolk to indentation.
10. Serve, you may now add salt and pepper as desired.
diff --git a/content/sticky-porkchops.md b/content/sticky-porkchops.md
index 2e38e87..5b2db76 100644
--- a/content/sticky-porkchops.md
+++ b/content/sticky-porkchops.md
@@ -22,10 +22,12 @@ Simple chinese inspired sticky porkchops.
## Directions
-1. Fill a shallow dish with soy sauce to about half the thickness of your porkchops. The level shouldn't be able to fully submerge them.
+1. Fill a shallow dish with soy sauce to about half the thickness of your porkchops. The level shouldn't be able to
+ fully submerge them.
2. Mix in the honey until fully combined with the soy sauce, then mix in the garlic, ginger and chinese five spice.
3. Place your porkchops in the dish, then flip them.
4. Cover the dish with clingfilm, then chill in the fridge for 1h 30mins.
5. Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins.
-6. Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
+6. Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until
+ cooked through.
7. Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.
diff --git a/content/stir-fried-chicken-with-an-orange-sauce.md b/content/stir-fried-chicken-with-an-orange-sauce.md
index e332ca6..3d72a53 100644
--- a/content/stir-fried-chicken-with-an-orange-sauce.md
+++ b/content/stir-fried-chicken-with-an-orange-sauce.md
@@ -5,7 +5,7 @@ tags: ['asian', 'chicken']
author: jacob-smith
---
-I could have called this Orange Chicken but I feel like some people wouldn't classify my recipe that way.
+I could have called this Orange Chicken, but I feel like some people wouldn't classify my recipe that way.
## Ingredients
@@ -20,10 +20,18 @@ I could have called this Orange Chicken but I feel like some people wouldn't cla
## Directions
-1. Chop your onion and red bell peppers into small bits and throw them in a large frying pan to cook with a pat of butter, stirring occasionally.
-2. Chop your chicken into small bite sized pieces, add them to your pan once your onions begin to become translucent. Stir occasionally.
-3. If you have something to zest your oranges with add some zest to the ingredients in your pan (if you don't have a zesting thing don't worry about it).
-4. While your chicken is cooking hand squeeze the juice out of your oranges into a bowl, I will usually use the juice of five oranges but three or four might be enough.
-5. Once your chicken is cooked pour your freshly squeezed orange juice into your pan, then pour in some soy sauce (you want your orange juice to soy sauce ratio to be about 3:1, use your best judgment on how much to pour in). Add honey (use as much as you want, I wouldn't use less than two tablespoons though) and stir. Turn the stove to medium-high.
-6. Let that sit for a few minutes to let the flavors get to know each other a bit, then stir in a few spoonfuls of flour to thicken the sauce.
+1. Chop your onion and red bell peppers into small bits and throw them in a large frying pan to cook with a pat of
+ butter, stirring occasionally.
+2. Chop your chicken into small bite sized pieces, add them to your pan once your onions begin to become translucent.
+ Stir occasionally.
+3. If you have something to zest your oranges with add some zest to the ingredients in your pan (if you don't have a
+ zesting thing don't worry about it).
+4. While your chicken is cooking hand squeeze the juice out of your oranges into a bowl, I will usually use the juice of
+ five oranges but three or four might be enough.
+5. Once your chicken is cooked pour your freshly squeezed orange juice into your pan, then pour in some soy sauce (you
+ want your orange juice to soy sauce ratio to be about 3:1, use your best judgment on how much to pour in). Add
+ honey (use as much as you want, I wouldn't use less than two tablespoons though) and stir. Turn the stove to
+ medium-high.
+6. Let that sit for a few minutes to let the flavors get to know each other a bit, then stir in a few spoonfuls of flour
+ to thicken the sauce.
7. Once the sauce has reached your preferred level of thickness take it off the heat. Serve over rice.
diff --git a/content/stoofvlees.md b/content/stoofvlees.md
index 964a243..e4dc0ef 100644
--- a/content/stoofvlees.md
+++ b/content/stoofvlees.md
@@ -28,16 +28,24 @@ Traditionally eaten with fries and chicory salad.
## Directions
-1. Peel the onions and cut them into medium sized pieces, don't cut the onion too small.
-2. Place a large saucepan or dutch oven on low heat and add 1 tbsp butter. Once melted add your onions, cook until translucent.
+1. Peel the onions and cut them into medium-sized pieces, don't cut the onion too small.
+2. Place a large saucepan or dutch oven on low heat and add 1 tbsp butter. Once melted add your onions, cook until
+ translucent.
3. While your onions are cooking place a large frying pan on medium high heat and melt your second spoon of butter.
-4. Fry up your beef until it has a nice brown crust, to prevent overcrowding the pan you should sear the meat in separate batches, be careful to not burn the fond on the bottom of the pan.season the meat with salt and pepper while its cooking.
-5. When a piece of beef is done searing add it to the pot with the onions, once you're done searing all of your meat add your beer to the frying pan and use it to deglaze, scrape off all the pieces stuck to the frying pan.
+4. Fry up your beef until it has a nice brown crust, to prevent overcrowding the pan you should sear the meat in
+ separate batches, be careful to not burn the fond on the bottom of the pan. Season the meat with salt and pepper while
+ its cooking.
+5. When a piece of beef is done searing add it to the pot with the onions, once you're done searing all of your meat add
+ your beer to the frying pan and use it to deglaze, scrape off all the pieces stuck to the frying pan.
6. Add the beer you used to deglaze to the pot with the onions and beef.
-7. Add the bayleaf and thyme, optionally you can bind them together with some kitchen twine so they are easier to pick out later.
+7. Add the bay-leaf and thyme, optionally you can bind them together with some kitchen twine, so they are easier to pick
+ out later.
8. Add your clove and if you have it the syrup.
9. Take your piece of preferably brown bread and generously spread it with mustard on both sides, place it in the sauce.
-10. let it simmer on low heat, stirring once every 10-15 minutes. when the sauce has reached your desired thickness place a lid on the pot.
-11. The cooking time will depend on the quality of your meat, start checking the if your meat is done once its been simmering for about 2 hours.
-12. The meat is done when the pieces hold together when gently stirring the sauce, but are easily cut with a fork or spoon.
+10. let it simmer on low heat, stirring once every 10-15 minutes. when the sauce has reached your desired thickness
+ place a lid on the pot.
+11. The cooking time will depend on the quality of your meat, start checking the if your meat is done once its been
+ simmering for about 2 hours.
+12. The meat is done when the pieces hold together when gently stirring the sauce, but are easily cut with a fork or
+ spoon.
13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve.
diff --git a/content/strawberry-compote.md b/content/strawberry-compote.md
index 6a77307..188e620 100644
--- a/content/strawberry-compote.md
+++ b/content/strawberry-compote.md
@@ -6,10 +6,12 @@ author: "M-watermelon"
---
-Strawberry Compote (клубничный компот) is a chilled sweet drink that is popular in many post-soviet countries. It is similar to strawberry jam or conserves in taste (less sweet/concentrated flavor), but resembles fruit punch in looks and consistency. It is very easy to adjust this recipe and scale it up/down.
-
-FYI, I suggest using organic strawberries for this (may be on the expensive side), it makes a world of difference in flavor.
+Strawberry Compote (клубничный компот) is a chilled sweet drink that is popular in many post-soviet countries. It is
+similar to strawberry jam or conserves in taste (less sweet/concentrated flavor), but resembles fruit punch in looks and
+consistency. It is very easy to adjust this recipe and scale it up/down.
+FYI, I suggest using organic strawberries for this (maybe on the expensive side), it makes a world of difference in
+flavor.
- ⏲️ Prep time: ~20 min
- 🍳 Cook time: 5-10 min
@@ -20,15 +22,17 @@ FYI, I suggest using organic strawberries for this (may be on the expensive side
- Strawberries (two standard packs works best)
- Sugar
-
## Directions
1. Get 3 bowls and a butter knife (if the butter knife has a point, that will work better)
2. Dump out both packs of strawberries into a sieve or bowl and wash them thoroughly.
-3. Remove the stem and leaves/crown of the strawberry. The crown can be peeled by hand, then use the butter knife to cut out the stem.
+3. Remove the stem and leaves/crown of the strawberry. The crown can be peeled by hand, then use the butter knife to cut
+ out the stem.
4. Large strawberries can be cut in half.
-5. Once all of the strawberries are clean, put them in a standard 4 quart (3.8 L) pot. Fill it with water to the brim.
+5. Once all the strawberries are clean, put them in a standard 4 quart (3.8 L) pot. Fill it with water to the brim.
6. Put the pot to boil. The strawberries will gradually lose their color, which is completely normal.
7. Once it boils, let it cook for 5 mins.
-8. After five minutes are over, turn off the heat and incrementally add sugar to your preference. I suggest 1-1.5 cups (237 to 355 grams) of sugar for 4 quarts (3.8 L) of compote. Taste between helpings of sugar to make sure its not oversweetened.
+8. After five minutes are over, turn off the heat and incrementally add sugar to your preference. I suggest 1-1.5 cups (
+ 237 to 355 grams) of sugar for 4 quarts (3.8 L) of compote. Taste between helpings of sugar to make sure its not
+ over sweetened.
9. Let the pot cool, then refrigerate. Serve chilled.
diff --git a/content/stroganoff.md b/content/stroganoff.md
index 7d8f7a3..4f0a304 100644
--- a/content/stroganoff.md
+++ b/content/stroganoff.md
@@ -21,13 +21,16 @@ This is American-style stroganoff.
## Directions
1. Dice an onion.
-2. Cut beef into bite-size strips. Ground beef can also be used (although not traditional), if beef is compacted into strips of similar size.
+2. Cut beef into bite-size strips. Ground beef can also be used (although not traditional), if beef is compacted into
+ strips of similar size.
3. Season the beef with kosher salt, freshly-ground pepper, or any other desired seasoning.
4. Heat a skillet on high with butter or olive oil. Cook the onions until about translucent.
5. Begin adding the beef strips and let them cook, stirring to prevent sticking or unequal cooking.
-6. Meanwhile, heat up a pot of highly salted water until it boils. Then add the egg noodles. Do not cook for too long as egg noodles might begin disintegrating when overcooked.
+6. Meanwhile, heat up a pot of highly salted water until it boils. Then add the egg noodles. Do not cook for too long as
+ egg noodles might begin disintegrating when overcooked.
7. Once beef is cooked, pour off the liquid produced from the meat.
8. Add the chicken stock to the pan and continue cooking.
-9. Make roux (by mixing a small amount of flour with either water or melted butter). Mix this into the beef and stock as it cooks to thicken it to the desired consistency.
+9. Make roux (by mixing a small amount of flour with either water or melted butter). Mix this into the beef and stock as
+ it cooks to thicken it to the desired consistency.
10. Add Worchestershire sauce and the dijon mustard to taste.
11. Serve on a plate with a scoop of egg noodles covered with the beef sauce.
diff --git a/content/stuffed-round-squash.md b/content/stuffed-round-squash.md
index 3cf8d9d..a5c8e36 100644
--- a/content/stuffed-round-squash.md
+++ b/content/stuffed-round-squash.md
@@ -7,7 +7,8 @@ author: "Marco Fleres"
-Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings per person) or as accompaniment. The amount of squash should be adjusted according to their size. This recipe uses ones the size of a fist.
+Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings per person) or as accompaniment. The
+amount of squash should be adjusted according to their size. This recipe uses ones the size of a fist.
- ⏲️ Prep time: 50 min
- 🍽️ Servings: 4
@@ -22,8 +23,13 @@ Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings pe
## Directions
-1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later. 
-2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning. 
-3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes.
-4. Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat.
+1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and
+ cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for
+ later. 
+2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10
+ minutes. You may now add seasoning. 
+3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook
+ for 10 more minutes.
+4. Flip the squash, stuff them with cheese and the vegetables' mixture, and put them again in the oven for 10 minutes at
+ max heat.
5. Serve.
diff --git a/content/sunday-milkshake.md b/content/sunday-milkshake.md
index e32a86b..e2940fb 100644
--- a/content/sunday-milkshake.md
+++ b/content/sunday-milkshake.md
@@ -26,7 +26,7 @@ These are for about 4 glasses or 1 liter:
1. Chop the banana so that it fits better in the blender.
2. Add the banana pieces, berries, vanilla and sugar to taste to the blender.
- Usually I use about 6 tea spoons of sugar.
+ Usually I use about 6 teaspoons of sugar.
3. Pour enough milk so that the mix fills a liter of the blender volume.
4. Blend it until the mix looks somewhat homogeneous.
5. Pour it and enjoy!
@@ -35,4 +35,5 @@ Basically anything is better consumed fresh, but it is especially the case for
this milkshake recipe. If you leave it sitting for more than 10-15 minutes it
won't be so delicious anymore.
-Originally published at [https://www.yaroslavps.com/food/sunday-morning-milkshake/](https://www.yaroslavps.com/food/sunday-morning-milkshake/)
+Originally published
+at [https://www.yaroslavps.com/food/sunday-morning-milkshake/](https://www.yaroslavps.com/food/sunday-morning-milkshake/)
diff --git a/content/swedish-pancakes.md b/content/swedish-pancakes.md
index aaceb11..72f33f8 100644
--- a/content/swedish-pancakes.md
+++ b/content/swedish-pancakes.md
@@ -22,10 +22,15 @@ author: "Matt Bogenhagen"
## Directions
-1. At medium/low heat begin melting the butter, and continue with beating eggs in large bowl, add salt, sugar, milk, flour and mix.
+1. At medium/low heat begin melting the butter, and continue with beating eggs in large bowl, add salt, sugar, milk,
+ flour and mix.
2. Add melted butter while stirring batter.
3. Use about 1/2 cup batter on griddle and tilt until spread evenly over griddle surface.
-4. When edges of pancake start to firm-up use spatula and free up the outside inch or two to achieve a clean removal for flipping later.
-5. First side will take about a minute or more the second side will take half that time. Pick up at middle of pancake with spatula then place on plate and fold over. The pancake will then be four layers thick 10" x 2" long. Serve with syrup on top or anything you choose, my wife likes peanut butter and I prefer to spread a little butter on it before adding syrup. Maybe you prefer adding fruits of your choice.
+4. When edges of pancake start to firm-up use spatula and free up the outside inch or two to achieve a clean removal for
+ flipping later.
+5. First side will take about a minute or more the second side will take half that time. Pick up at middle of pancake
+ with spatula then place on plate and fold over. The pancake will then be four layers thick 10" x 2" long. Serve with
+ syrup on top or anything you choose, my wife likes peanut butter and I prefer to spread a little butter on it before
+ adding syrup. Maybe you prefer adding fruits of your choice.
diff --git a/content/sweet-potato-fries.md b/content/sweet-potato-fries.md
index 7eac820..29aa217 100644
--- a/content/sweet-potato-fries.md
+++ b/content/sweet-potato-fries.md
@@ -11,7 +11,7 @@ A simple, tasty, and healthy carb based snack.
## Ingredients
-* 1-2 Sweet Pototoes (try different types)
+* 1-2 Sweet Potatoes (try different types)
* Olive Oil
* Cinnamon
* Rosemary (optional)
@@ -21,7 +21,8 @@ A simple, tasty, and healthy carb based snack.
1. Set oven heat to 425°F (220°C).
2. Grab a pan and put a layer of parchment paper (or aluminum foil) on it.
3. Chop the potato(es) on your cutting board with a sharp knife throwing them onto the pan.
-4. Drizzle the fries with olive oil. Toss the fries with clean hands to coat the fries in olive oil. Now wash your hands with soap to remove excess olive oil.
+4. Drizzle the fries with olive oil. Toss the fries with clean hands to coat the fries in olive oil. Now wash your hands
+ with soap to remove excess olive oil.
5. Top generously with cinnamon and salt. Pepper and/or rosemary may be added for additional flavor if desired.
6. Put in preheated oven. Setting timer for 20 minutes.
7. At 20 minutes, flip the fries. Rubber tongs make it easy to grab and turn a lot.
@@ -30,5 +31,8 @@ A simple, tasty, and healthy carb based snack.
## Notes
-* A fast method to cut the the sweet pototoes is first into fourths, slice the fourths, chops the sliced layers while stacked into fries.
-* If you want to experiment with a variety of fats, consider combining the olive oil with grass-fed butter and coconut oil. I believe the issue with coconut oil is it likes being cooked at lower temperatures or else the health quality of the oil will degrade.
+* A fast method to cut the sweet potatoes is first into fourths, slice the fourths, chops the sliced layers while
+ stacked into fries.
+* If you want to experiment with a variety of fats, consider combining the olive oil with grass-fed butter and coconut
+ oil. I believe the issue with coconut oil is it likes being cooked at lower temperatures or else the health quality of
+ the oil will degrade.
diff --git a/content/tabouleh.md b/content/tabouleh.md
index cc201c6..452d3f2 100644
--- a/content/tabouleh.md
+++ b/content/tabouleh.md
@@ -5,15 +5,14 @@ date: 2022-09-10
author: joel-maxuel
---
-
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 12
## Ingredients
-- 2 cups Cracked Wheat (bulghur)
-- 2 cups Very Hot Water (or as directed)
+- 2 cups Cracked Wheat (bulghur)
+- 2 cups Very Hot Water (or as directed)
- 1 Cucumber, chopped
- 2 small Tomatoes, chopped
- 1 bunch Green Onions, sliced
diff --git a/content/tahini-short-bread.md b/content/tahini-short-bread.md
index 1f1583b..3c5ae67 100644
--- a/content/tahini-short-bread.md
+++ b/content/tahini-short-bread.md
@@ -7,8 +7,11 @@ date: 2022-06-29
-This short bread recipe uses sesame paste called Tahini, a minimal amount of white sugar is necessary in order to get a crunchy/caramelized short-bread.
-For better results, a food processor is welcome for this recipe. **IMPORTANT** Butter is what makes this recipe complicated when cooking the dough, make sure it is not liquid or that the room is not to warm and make sure that the shortbreads are cold before putting in the oven.
+This short bread recipe uses sesame paste called Tahini, a minimal amount of white sugar is necessary in order to get a
+crunchy/caramelized short-bread.
+For better results, a food processor is welcome for this recipe. **IMPORTANT** Butter is what makes this recipe
+complicated when cooking the dough, make sure it is not liquid or that the room is not to warm and make sure that the
+shortbreads are cold before putting in the oven.
- ⏲️ Prep time: 15min
- ⏲️ Wait time: 1h
@@ -28,8 +31,8 @@ For better results, a food processor is welcome for this recipe. **IMPORTANT**
## Directions
1. Thoroughly mix the egg, sugar and Tahini
-2. Warm the butter so it is "pommade" meaning not liquide but soft enough so you can mix it with the preparation
-3. Have a good mixing of the butter and the preparation so it gets a bit airy.
+2. Warm the butter, so it is "pomade" meaning not liquid but soft enough, so you can mix it with the preparation
+3. Have a good mixing of the butter and the preparation, so it gets a bit airy.
4. Add the flour slowly so the preparation stays homogenous.
5. Add the baking powder
6. Let the dough sit and then cook it as described in [butter-based biscuits recipe](/butter-based-biscuit)
diff --git a/content/tajine.md b/content/tajine.md
index c9aa5bf..70befd8 100644
--- a/content/tajine.md
+++ b/content/tajine.md
@@ -5,7 +5,8 @@ tags: ['tunisian', 'Eggs']
author: Sami Ben Romdhane
---
-Similar to an Italian frittata or Spanish tortilla, Tunisian tajine maadnous is an easy & delicious egg omelette filled with chicken, parsley, and spices.
+Similar to an Italian frittata or Spanish tortilla, Tunisian tajine maadnous is an easy & delicious egg omelette filled
+with chicken, parsley, and spices.
@@ -39,10 +40,13 @@ Similar to an Italian frittata or Spanish tortilla, Tunisian tajine maadnous is
## Directions
1. Mix the spices together (grinding any whole spices if necessary) and set them aside.
-2. In a large frying pan or pot over medium heat, saute the onions in about 1 tbsp of olive oil until tender.
+2. In a large frying pan or pot over medium heat, sauté the onions in about 1 tbsp of olive oil until tender.
3. Toss chicken with 1/2 of the spice mix. Add this to the pan and brown.
-4. Add the potatoes and the water to the pan. Bring to a gentle simmer, then cook uncovered until potatoes are tender and most of the liquid has evaporated.
+4. Add the potatoes and the water to the pan. Bring to a gentle simmer, then cook uncovered until potatoes are tender
+ and most of the liquid has evaporated.
5. Stir chopped parsley into the cooked mixture and set aside to cool.
6. Preheat oven to 350°F (180°C), and grease a medium (2 quart/liter) baking pan with the remaining olive oil.
-7. Thoroughly whisk the eggs in a large bowl, then mix in the cheese. Stir in the chicken, potato, and parsley mixture, along with the remaining spice mixture. Stir until well-combined, then pour into the oiled baking dish.
-8. Bake for 30-35 minutes, or until set in the center. Allow to cool, and serve warm or at room temperature. Serve with some harissa, if you like.
+7. Thoroughly whisk the eggs in a large bowl, then mix in the cheese. Stir in the chicken, potato, and parsley mixture,
+ along with the remaining spice mixture. Stir until well-combined, then pour into the oiled baking dish.
+8. Bake for 30-35 minutes, or until set in the center. Allow to cool, and serve warm or at room temperature. Serve with
+ some harissa, if you like.
diff --git a/content/tanzania-tea-with-milk.md b/content/tanzania-tea-with-milk.md
index d6e6c8f..52e3bef 100644
--- a/content/tanzania-tea-with-milk.md
+++ b/content/tanzania-tea-with-milk.md
@@ -7,7 +7,8 @@ author: extramundane
-This is a very traditional simple beverage from Tanzania, a country in East Africa. While I stayed there in Mwanza and Dar es Salaam, they
+This is a very traditional simple beverage from Tanzania, a country in East Africa. While I stayed there in Mwanza and
+Dar es Salaam, they
would always have this option for breakfast (or in general).
- ⏲️ Prep time: 5-10 min
@@ -17,8 +18,8 @@ would always have this option for breakfast (or in general).
## Ingredients
- Black Ceylon Tea (Preferably, you want a dark, herbal flavor from your tea. I have some from Dar es Salaam,
-but when I tried researching, I couldn't find out what kind of tea it is. No, they didn't list the ingredients on
-the box lol)
+ but when I tried researching, I couldn't find out what kind of tea it is. No, they didn't list the ingredients on
+ the box lol)
- Milk/Sweet Cream
- Sweetener (Sugar, Syrup, Monk Fruit extract, etc.) (optional, but recommended)
@@ -26,7 +27,8 @@ the box lol)
-1. Bring some hot water to boil and seep the tea. Depending on how strong you like it, you can do this for up to 10 min at most.
-Be warned; typically black teas are very strong.
+1. Bring some hot water to boil and seep the tea. Depending on how strong you like it, you can do this for up to 10 min
+ at most.
+ Be warned; typically black teas are very strong.
2. When done seeping, add in the milk (or cream).
3. Sweeten to taste. Remember you can always add more if there isn't enough.
diff --git a/content/tarta-de-santiago.md b/content/tarta-de-santiago.md
index 1ec7c78..d92eb0c 100644
--- a/content/tarta-de-santiago.md
+++ b/content/tarta-de-santiago.md
@@ -7,7 +7,8 @@ author: laura-alvarez
-Delicious Spanish almond cake or famously known as tarta de Santiago. This is a cake from Galicia and it is super easy to make, with only 3 main ingredients. I always feel this type of cake is just perfect for the holiday season.
+Delicious Spanish almond cake or famously known as tarta de Santiago. This is a cake from Galicia and it is super easy
+to make, with only 3 main ingredients. I always feel this type of cake is just perfect for the holiday season.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 40 min
@@ -27,10 +28,14 @@ Delicious Spanish almond cake or famously known as tarta de Santiago. This is a
## Directions
1. Add eggs and sugar into a bowl and whisk until the mixture turns pale.
-2. Add the rest of the ingredients, except for icing sugar and using a spatula, gently fold everything until well combine.
-3. Pour batter into a 7 inch (18 cm) springform pan that has been buttered and floured. Bake in a preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked.
-4. Cool completely. Place the Santiago cross cut out on top and dust generous amount of icing sugar all over the cake. Carefully remove the cut out. Slice and serve, enjoy!
+2. Add the rest of the ingredients, except for icing sugar and using a spatula, gently fold everything until well
+ combine.
+3. Pour batter into a 7 inch (18 cm) spring form pan that has been buttered and floured. Bake in a preheated oven at
+ 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked.
+4. Cool completely. Place the Santiago cross-cut out on top and dust generous amount of icing sugar all over the cake.
+ Carefully remove the cut-out. Slice and serve, enjoy!
## Notes
-* As I mentioned earlier, this cake is dusted with icing sugar with an imprint of Santiago's cross on its top surface. You can also make an imprint of a scallop shell. Or with no imprint at all. Your choice.
\ No newline at end of file
+* As I mentioned earlier, this cake is dusted with icing sugar with an imprint of Santiago's cross on its top surface.
+ You can also make an imprint of a scallop shell. Or with no imprint at all. Your choice.
\ No newline at end of file
diff --git a/content/tiroler-groestl.md b/content/tiroler-groestl.md
index 93857f6..96be7c4 100644
--- a/content/tiroler-groestl.md
+++ b/content/tiroler-groestl.md
@@ -5,7 +5,7 @@ tags: ['austrian', 'bacon', 'potato']
author: peter-wilbrink
---
-- ⏲️ Prep time: 15 min
+- ⏲️ Prep time: 15 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 5
diff --git a/content/tofu-and-cashew-chow-mein.md b/content/tofu-and-cashew-chow-mein.md
index 1ad0d71..fb15618 100644
--- a/content/tofu-and-cashew-chow-mein.md
+++ b/content/tofu-and-cashew-chow-mein.md
@@ -5,7 +5,8 @@ date: 2022-09-10
author: joel-maxuel
---
-Precooked thick wheat noodles are typically found in the refrigerated section of the supermarket. Preparing soba noodles is a worthy substitute.
+Precooked thick wheat noodles are typically found in the refrigerated section of the supermarket. Preparing soba noodles
+is a worthy substitute.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 10 min
@@ -32,4 +33,5 @@ Precooked thick wheat noodles are typically found in the refrigerated section of
3. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes.
4. Add the tofu and stir-fry for 4 minutes.
5. Add the garlic and ginger and stir-fry for a minute.
-6. Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.
+6. Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated
+ through.
diff --git a/content/tofu-stir-fry.md b/content/tofu-stir-fry.md
index 5345b51..8bfb4e6 100644
--- a/content/tofu-stir-fry.md
+++ b/content/tofu-stir-fry.md
@@ -16,24 +16,27 @@ Cooking time: ~10 to 20 minutes
- One block of extra firm tofu
- Three eggs
- Vegetables per your choice, recommendations include:
- - Sugar snap peas
- - Chopped cabbage
- - Sliced carrots
- - Broccoli
- - Cauliflower
+ - Sugar snap peas
+ - Chopped cabbage
+ - Sliced carrots
+ - Broccoli
+ - Cauliflower
- Soy or teriyaki sauce
- 2 tbsp minced garlic
- Coconut oil
## Directions
-1. (Optional) Deep freeze tofu at least 24 hours prior and then thaw. The freezing will crystalize the water inside and make the tofu spongey, giving it a more chewy texture, and aids in flavor absorption.
+1. (Optional) Deep freeze tofu at least 24 hours prior and then thaw. The freezing will crystallize the water inside and
+ make the tofu spongey, giving it a more chewy texture, and aids in flavor absorption.
2. Chop tofu into cubes or slabs per preference and carefully drain water.
3. Allow tofu to soak in sauce for a few minutes.
4. Pour cooking oil into a copper wok evenly to coat around the basin. Let it fill up about half an inch at the bottom.
-5. Heat oil at medium and place tofu, sauce, and minced garlic into pan. Adding sauce and herbs early helps tofu absorb the flavors.
+5. Heat oil at medium and place tofu, sauce, and minced garlic into pan. Adding sauce and herbs early helps tofu absorb
+ the flavors.
6. Shift and flip the tofu around, gradually turning up the heat as you go, until surface starts to turn brown.
7. Add in hard vegetables. If using cabbage, save that for last. Cook until veggies soften.
-8. If non-vegan, scramble fry eggs in separate smaller pan until no longer runny, then add to stir fry.
-9. Once eggs are firm/brown to liking, add cabbage. Cabbage softens fast, so saving it for last lets it retain some crunch.
+8. If non-vegan, scramble fry eggs in separate smaller pan until no longer runny, then add to stir-fry.
+9. Once eggs are firm/brown to liking, add cabbage. Cabbage softens fast, so saving it for last lets it retain some
+ crunch.
10. Once cabbage softens, remove wok from heat. Serve on a plate with favorite sides.
diff --git a/content/tomato-and-grilled-paprika-soup.md b/content/tomato-and-grilled-paprika-soup.md
index 74fc977..300c322 100644
--- a/content/tomato-and-grilled-paprika-soup.md
+++ b/content/tomato-and-grilled-paprika-soup.md
@@ -11,6 +11,7 @@ author: thijs-wester
Can be prepared the night before and kept frozen for a week or two.
## Ingredients
+
- 10 tomatoes
- 2 red bell peppers
- 2 onions
@@ -25,6 +26,7 @@ Can be prepared the night before and kept frozen for a week or two.
- 2T heavy cream
## Directions
+
1. Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.
2. Skin and quarter tomatoes.
3. Sauté onion and crushed garlic in a large soup pan with olive oil.
diff --git a/content/tomato-flavored-hamburger-macaroni.md b/content/tomato-flavored-hamburger-macaroni.md
index 92d332e..d155c88 100644
--- a/content/tomato-flavored-hamburger-macaroni.md
+++ b/content/tomato-flavored-hamburger-macaroni.md
@@ -7,7 +7,8 @@ author: ryan-wilson
-This is a based, easy and relatively quick to make meal. Great for making in large batches with a big pot and eating throughout the week.
+This is a based, easy and relatively quick to make meal. Great for making in large batches with a big pot and eating
+throughout the week.
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 1 hour
@@ -31,19 +32,20 @@ This is a based, easy and relatively quick to make meal. Great for making in lar
- Onion powder
- Frank's RedHot sauce (optional)
- Mozzarella Cheese (optional)
-- Better than Bulion
+- Better than Bullion
- 1 3/4 cups of Macaroni Elbows
## Directions
-1. Season the meat with the paprika, sage, thyme, marjoram, rosmary leaves, oregano leaves, and black pepper
-2. Saute the onion and the bell pepper until they become soft.
+1. Season the meat with the paprika, sage, thyme, marjoram, rosemary leaves, oregano leaves, and black pepper
+2. Sauté the onion and the bell pepper until they become soft.
3. Cook stirring for about 7-8 minutes
-5. Drop ground beef and pork into the cooked vegetables on low-medium heat, breaking the lumps into smaller pieces.
-6. Cook for about 15 minutes at medium heat
-7. Add the tomato sauce to the pot and stir
-8. Add the Better than Bouillon to the pot and stir
-9. Add a 1/2 cup of water to the large pot and cook and stir until the water has evaporated
-10. Adjust the stove to lowest heat
-11. Cook the macaroni according to [this pasta recipe](pasta.html)
-12. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to stir right to the bottom so the sauce can reach there too.
+4. Drop ground beef and pork into the cooked vegetables on low-medium heat, breaking the lumps into smaller pieces.
+5. Cook for about 15 minutes at medium heat
+6. Add the tomato sauce to the pot and stir
+7. Add the Better than Bouillon to the pot and stir
+8. Add a 1/2 cup of water to the large pot and cook and stir until the water has evaporated
+9. Adjust the stove to the lowest heat
+10. Cook the macaroni according to [this pasta recipe](pasta.html)
+11. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to
+ stir right to the bottom so the sauce can reach there too.
diff --git a/content/torrijas.md b/content/torrijas.md
index bf378ec..448f2c8 100644
--- a/content/torrijas.md
+++ b/content/torrijas.md
@@ -25,7 +25,8 @@ It is said they were first cooked using the leftovers from the Lent.
## Directions
-1. Mull the milk with cinnamon and a bit of sugar (not too much, the milk is already sweet). Add the lemon rind if you want.
+1. Mull the milk with cinnamon and a bit of sugar (not too much, the milk is already sweet). Add the lemon rind if you
+ want.
2. Cool down the milk.
3. While the milk is cooling, beat the eggs and heat up half a pan of olive oil.
4. Cut the dry bread in slices. Soak it in the milk.
diff --git a/content/torta-frita-criolla.md b/content/torta-frita-criolla.md
index 185ffa2..1532348 100644
--- a/content/torta-frita-criolla.md
+++ b/content/torta-frita-criolla.md
@@ -5,7 +5,8 @@ date: 2022-06-23
author: "bernardo-slongo"
---
-A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate.
+A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have
+it by yourself, instead with friends or family, and a cup/gourd of Mate.
- ⏲️ Prep time: 1h 10min or 2h 10min, (depending on how long you leave it to rest.)
- 🍳Cook time: 10 minutes.
@@ -16,7 +17,8 @@ A "merienda" (afternoon meal) that is intertwined with the history of colonizati
- 1.1 pound (1/2 kilo) of all-purpose flour.
- 4 tablespoons of lard or butter.
- 1/2 cup of water mixed with a teaspoon of salt.
-- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice)
+- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real
+ gaucho way, unrefined lard or tallow is the right choice)
- Sugar, cinnamon, or herbs and spices of choice (Optional)
## Directions
@@ -24,6 +26,8 @@ A "merienda" (afternoon meal) that is intertwined with the history of colonizati
1. Add the flour on a bowl, and the grease in ambient temperature in the middle.
2. Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
3. Knead it energically, until the dough forms bubbles on its surface.
-4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle.
-5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease.
+4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them
+ to a disc shape, then poke a small hole in the middle.
+5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper
+ towels to absorb excess grease.
6. Add garnishes, but it is not essential, due to how rich and filling the dish is.
diff --git a/content/tortellini.md b/content/tortellini.md
index d8d5c58..f49cee5 100644
--- a/content/tortellini.md
+++ b/content/tortellini.md
@@ -20,7 +20,7 @@ author: teo-dragovic
4. Add tortellini in.
5. Cook for 3 minutes.
6. Drain water from the pot while keeping tortellini in.
-7. Add cooking cream and mix at medium heat until reduced a bit so it's more creamy.
+7. Add cooking cream and mix at medium heat until reduced a bit, so it's more creamy.
8. Turn off the heat and add 1 or 2 eggs.
9. Mix in and let eggs cook using heat from the pot and tortellini.
10. Serve on a plate. Add pepper, more salt if needed, and optionally, shredded cheese on top for extra creaminess.
diff --git a/content/tuhu.md b/content/tuhu.md
index c055735..2c18fe0 100644
--- a/content/tuhu.md
+++ b/content/tuhu.md
@@ -5,7 +5,8 @@ tags: ['lamb', 'stew']
author: holsterbau
---
-Tuh'u (Akkadian for possibly "beetroot") is an ancient Mesopotamian spring festival dish, a lamb stew of sorts, extracted by historians at
+Tuh'u (Akkadian for possibly "beetroot") is an ancient Mesopotamian spring festival dish, a lamb stew of sorts,
+extracted by historians at
Yale Babylonian Collection from tablets from Babylonia, ca. 1740 BC.
- ⏲️ Prep time: 30 min
@@ -31,10 +32,12 @@ Yale Babylonian Collection from tablets from Babylonia, ca. 1740 BC.
## Directions
-1. Add oil/fat to a large pot (preferably iron) and set over high heat. Sear lamb for several minutes in the oil/fat until lightly browned.
+1. Add oil/fat to a large pot (preferably iron) and set over high heat. Sear lamb for several minutes in the oil/fat
+ until lightly browned.
2. Add onions and cook for 5 minutes
3. Add beetroots and let cook for 5 minutes.
4. Add salt, water, beer, arugula, cilantro, shallot, and cumin. Bring to a boil.
5. Mix garlic with leek and Egyptian leek, and add the mixture to the pot.
6. Lower heat to medium and let simmer for 60 minutes, or until the beetroot and meat are cooked to your liking.
-7. Once the tuh'u has finished cooking, serve in a bowl. Sprinkle with coriander seeds. Garnish with chopped cilantro and chopped Egyptian leek.
+7. Once the tuh'u has finished cooking, serve in a bowl. Sprinkle with coriander seeds. Garnish with chopped cilantro
+ and chopped Egyptian leek.
diff --git a/content/tuna-salad.md b/content/tuna-salad.md
index f4cd989..7fcae36 100644
--- a/content/tuna-salad.md
+++ b/content/tuna-salad.md
@@ -15,7 +15,7 @@ author: "scary90"
- 1 (7 oz) can white tuna, drained
- 6 tablespoons mayonnaise
-- 1 tablespoons sweet pickle relish
+- 1 tablespoon sweet pickle relish
- A pinch of garlic powder (optional)
- 2 tablespoons white vinegar or lemon juice (optional)
- 1 cup shredded cheese (optional)
diff --git a/content/turkey-smoked.md b/content/turkey-smoked.md
index f59912f..2754493 100644
--- a/content/turkey-smoked.md
+++ b/content/turkey-smoked.md
@@ -27,12 +27,14 @@ Turkey, smoked on a charcoal grill
2. Remove giblets and other materials from the turkey cavity.
3. Rinse the turkey and pat dry with a towel.
4. Liberally coat the turkey with the whipped butter mixture. Ensure the entire surface is coated.
-5. Place turkey in a foil baking pan with mixed vegetables. If available, use a rack to elevate the turkey from the bottom of the pan.
+5. Place turkey in a foil baking pan with mixed vegetables. If available, use a rack to elevate the turkey from the
+ bottom of the pan.
6. Add chicken broth until it coats the bottom of the pan.
7. Cover the pan in foil.
8. Ignite the charcoal grill; arrange the coals for indirect cooking. Try to maintain a temperature of 300-400°F.
9. Place the turkey in pan on the grill and cook indirectly for 1 hour.
10. Remove the foil, and continue cooking over indirect heat.
-11. Periodically (every 15-30 minutes) baste the turkey with its own juices. If the bottom of the pan is dry, add chicken broth and reduce heat.
+11. Periodically (every 15-30 minutes) baste the turkey with its own juices. If the bottom of the pan is dry, add
+ chicken broth and reduce heat.
12. Remove when the turkey reaches an internal temperature of 160°F in the breast.
13. Allow to rest for 10 minutes before carving.
diff --git a/content/turkish-red-lentil-soup.md b/content/turkish-red-lentil-soup.md
index 61853d7..df67821 100644
--- a/content/turkish-red-lentil-soup.md
+++ b/content/turkish-red-lentil-soup.md
@@ -30,9 +30,14 @@ Serve with a squeeze of lemon and alongside turmeric flatbread.
1. Reserve half the paprika and red pepper flakes, set aside.
2. Pick through lentils for any foreign debris, rinse two or three times, drain and set aside.
-3. In a large pot over medium-high heat, saute 2 Tbsp of the olive oil and and onion with a pinch of salt for 3 minutes. Add the carrots and saute for another 3 minutes.
-4. Add the tomato paste and stir it around for 1 minute. Add cumin, mint, thyme, and the paprika/pepper flakes not reserved - and saute for 10 seconds to bloom the spices. Immediately add the lentils, water, broth, and salt. Bring the soup to a boil.
-5. Once boiling, reduce heat to a medium, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are fully softened.
-6. Meanwhile, heat the remaining olive oil in a small sauce pan over medium heat, and swirl in the reserved paprika and red pepper flakes. The moment you see the paprika start to bubble, remove the pan from the heat.
-7. Blend the soup to reach the desired consistency. Taste for seasoning.
+3. In a large pot over medium-high heat, sauté 2 Tbsp of the olive oil and onion with a pinch of salt for 3 minutes.
+ Add the carrots and sauté for another 3 minutes.
+4. Add the tomato paste and stir it around for 1 minute. Add cumin, mint, thyme, and the paprika/pepper flakes not
+ reserved - and sauté for 10 seconds to bloom the spices. Immediately add the lentils, water, broth, and salt. Bring
+ the soup to a boil.
+5. Once boiling, reduce heat to a medium, cover the pot halfway, and cook for 15-20 minutes or until the lentils have
+ fallen apart and the carrots are fully softened.
+6. Meanwhile, heat the remaining olive oil in a small sauce pan over medium heat, and swirl in the reserved paprika and
+ red pepper flakes. The moment you see the paprika start to bubble, remove the pan from the heat.
+7. Blend the soup to reach the desired consistency. Taste for seasoning.
8. Divide soup into bowls and drizzle the paprika oil on top of each serving.
diff --git a/content/turkish-style-spiced-chicken.md b/content/turkish-style-spiced-chicken.md
index 819ce65..6eafe03 100644
--- a/content/turkish-style-spiced-chicken.md
+++ b/content/turkish-style-spiced-chicken.md
@@ -26,9 +26,21 @@ author: joel-maxuel
## Directions
-1. Cut sweet potatoes into 1/2 inch pieces. Combine and toss sweet potatoes, half the onions, half the garlic salt, and a tablespoon of oil. Lay to a baking sheet and roast on the middle rack of the oven, stirring halfway through until golden brown (12-22 mins).
-2. While sweet potatoes roast, heat a medium pot over medium-high heat. When hot, add a tablespoon of oil and remaining onions. Cook, stirring often until fragrant (1 min). Add chicken broth and rice, cover, and bring to a boil over high heat. Once boiling, reduce heat to low and leave covered until rice is tender and liquid is absorbed (12-14 mins). Remove pot from heat, still covered.
-3. While rice cooks, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally until golden brown (2-3 mins). When almonds are done, transfer to a plate and set aside.
-4. While almonds toast, pat chicken dry with paper towel. Sprinkle with Turkish Spice blend and the remaining garlic salt. Season with pepper. With the pan used in the last step, increase heat to medium-high. Add a tablespoon of oil and the chicken. Pan-fry until golden brown (1-2 min per side). Transfer chicken to another baking sheet. Roast on the top rack of the oven until chicken is cooked through (10-12 mins).
-5. While chicken roasts, zest and juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Add yogurt, half the parsley, sugar, lemon zest and juice to a small bowl. Season with salt and pepper, and whisk to combine.
-6. Fluff rice with a fork, then stir in almonds and remaining parsley. Slice chicken. Divide rice between plates, then top with sweet potatoes and chicken. Spoon yogurt sauce over top. Squeeze over a lemon wedge, as desired.
+1. Cut sweet potatoes into 1/2 inch pieces. Combine and toss sweet potatoes, half the onions, half the garlic salt, and
+ a tablespoon of oil. Lay to a baking sheet and roast on the middle rack of the oven, stirring halfway through until
+ golden brown (12-22 mins).
+2. While sweet potatoes roast, heat a medium pot over medium-high heat. When hot, add a tablespoon of oil and remaining
+ onions. Cook, stirring often until fragrant (1 min). Add chicken broth and rice, cover, and bring to a boil over high
+ heat. Once boiling, reduce heat to low and leave covered until rice is tender and liquid is absorbed (12-14 mins).
+ Remove pot from heat, still covered.
+3. While rice cooks, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring
+ occasionally until golden brown (2-3 mins). When almonds are done, transfer to a plate and set aside.
+4. While almonds toast, pat chicken dry with paper towel. Sprinkle with Turkish Spice blend and the remaining garlic
+ salt. Season with pepper. With the pan used in the last step, increase heat to medium-high. Add a tablespoon of oil
+ and the chicken. Pan-fry until golden brown (1-2 min per side). Transfer chicken to another baking sheet. Roast on
+ the top rack of the oven until chicken is cooked through (10-12 mins).
+5. While chicken roasts, zest and juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Add
+ yogurt, half the parsley, sugar, lemon zest and juice to a small bowl. Season with salt and pepper, and whisk to
+ combine.
+6. Fluff rice with a fork, then stir in almonds and remaining parsley. Slice chicken. Divide rice between plates, then
+ top with sweet potatoes and chicken. Spoon yogurt sauce over top. Squeeze over a lemon wedge, as desired.
diff --git a/content/turkish-yogurt-soup.md b/content/turkish-yogurt-soup.md
index e36de0e..8aa8a3e 100644
--- a/content/turkish-yogurt-soup.md
+++ b/content/turkish-yogurt-soup.md
@@ -28,5 +28,5 @@ author: digi
7. when the rice is soft, add the yogurt mixture to the soup and mix quickly
8. cut down the heat, wait for 15 minutes
9. for the sauce, simply melt the butter in a separate small pan and stir in the dried mint
-10. add sauteed dried mint to the soup and stir well
+10. add sautéed dried mint to the soup and stir well
11. serve warm
diff --git a/content/turmeric-flatbread.md b/content/turmeric-flatbread.md
index 1549320..cc35cdb 100644
--- a/content/turmeric-flatbread.md
+++ b/content/turmeric-flatbread.md
@@ -21,8 +21,8 @@ A great companion to Turkish Red Lentil Soup.
## Directions
-1. Combine flour, turmeric, salt and baking powder.
-2. Stir in 1/3 cup water and the olive oil.
-3. Knead until smooth (1-2 min). Cover and set aside 15 minutes.
-4. Cut the dough into 4 pieces; flatten each into a 6-inch round.
+1. Combine flour, turmeric, salt and baking powder.
+2. Stir in 1/3 cup water and the olive oil.
+3. Knead until smooth (1-2 min). Cover and set aside 15 minutes.
+4. Cut the dough into 4 pieces; flatten each into a 6-inch round.
5. Cook one at a time in an oiled skillet over medium-high heat, flip when browned (2 mins).
diff --git a/content/tuscan-style-pork-roast.md b/content/tuscan-style-pork-roast.md
index abdd62b..90753a9 100644
--- a/content/tuscan-style-pork-roast.md
+++ b/content/tuscan-style-pork-roast.md
@@ -7,7 +7,7 @@ author: tanner-wilcox
-An herbaceous pancetta stuffed pork roast with a crispy exterior. Finished with a lemon vinaigrette.
+A herbaceous pancetta stuffed pork roast with a crispy exterior. Finished with a lemon vinaigrette.
Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA) whose instructions are notoriously bad.
- ⏲️ Prep time: 30 minutes
@@ -15,12 +15,14 @@ Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA)
- 🍽️ Servings: 6-8 people
## Equipment
+
- Food processor
- Fine mesh strainer
- Cast iron skillet
- Butchers twine
## Ingredients
+
- 1 pork Roast
- 2-3 Tbsp fresh rosemary
- 8 cloves garlic, minced
@@ -30,18 +32,31 @@ Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA)
- 1 tsp fresh parsley
## Directions
-1. Preheat oven to 275°F (135°C)
-2. Butterfly the roast by cutting into three parts by cutting into the side starting a third of the way up the roast. When you get to the end of the roast open it up and repeat for the remaining roast. You're opening it up like a pamphlet. Refer to the video linked above if you're confused.
-2. Cover with plastic wrap and beat with meat mallet to pound the pork to an even levelness.
-3. Mince garlic cloves(8) with the rosemary(2 Tbsp). Place into a cold pan with olive oil(⅓ cup) and zest of lemon(1). Keep lemon for later.
-4. Bring to slow simmer on medium low heat for 2-3 minutes. Strain the herbs making sure to squeeze all excess oil. Reserve oil for later.
-5. Add pancetta/bacon(4 oz) to food processor. Pulse a few times before adding the garlic/rosemary mixture. Process until a smooth paste forms.
-6. Salt and pepper both sides of the roast before placing the roast fat side down and spreading the paste over the roast leaving about a 2 inch gap on one side.
-7. Roll tightly towards the 2 inch gap and use butchers twine to secure the roll. Place a knot every inch or so.
-8. Bake at 275°F (135°C) for 2 hours or until internal temperature reads 135°F (57°C) in the thickest part.
-9. Add olive oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
-10. Juice the lemon into the remaining oil from the garlic/rosemary herb spread. Add freshly chopped parsley. Whisk with fork until emulsified. Season with salt and pepper.
-11. Slice roast into ½ inch thick slices and top with lemon herb vinaigrette.
+
+1. Preheat oven to 275°F (135°C)
+2. Butterfly the roast by cutting into three parts by cutting into the side starting a third of the way up the roast.
+ When you get to the end of the roast open it up and repeat for the remaining roast. You're opening it up like a
+ pamphlet. Refer to the video linked above if you're confused.
+3. Cover with plastic wrap and beat with meat mallet to pound the pork to an even levelness.
+4. Mince garlic cloves(8) with the rosemary(2 Tbsp). Place into a cold pan with olive oil(⅓ cup) and zest of lemon(1).
+ Keep lemon for later.
+5. Bring to slow simmer on medium low heat for 2-3 minutes. Strain the herbs making sure to squeeze all excess oil.
+ Reserve oil for later.
+6. Add pancetta/bacon(4 oz) to food processor. Pulse a few times before adding the garlic/rosemary mixture. Process
+ until a smooth paste forms.
+7. Salt and pepper both sides of the roast before placing the roast fat side down and spreading the paste over the roast
+ leaving about a 2-inch gap on one side.
+8. Roll tightly towards the 2-inch gap and use butchers twine to secure the roll. Place a knot every inch or so.
+9. Bake at 275°F (135°C) for 2 hours or until internal temperature reads 135°F (57°C) in the thickest part.
+10. Add olive oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides
+ of pork roast and lemon using tongs.
+11. Juice the lemon into the remaining oil from the garlic/rosemary herb spread. Add freshly chopped parsley. Whisk with
+ fork until emulsified. Season with salt and pepper.
+12. Slice roast into ½ inch thick slices and top with lemon herb vinaigrette.
##### A note on ingredient snootiness
-I point out that ingredients need to be fresh, the olive oil high quality, the salt needs to be kosher, and the pepper freshly ground not because I'm some rich snob but because it actually matters. The olive oil is one of the main flavors in this dish and it will taste significantly worse if you cheap out. Herbs, especially rosemary, don't even taste the same when comparing dried to fresh.
+
+I point out that ingredients need to be fresh, the olive oil high quality, the salt needs to be kosher, and the pepper
+freshly ground not because I'm some rich snob but because it actually matters. The olive oil is one of the main flavors
+in this dish, and it will taste significantly worse if you cheap out. Herbs, especially rosemary, don't even taste the
+same when comparing dried to fresh.
diff --git a/content/tzatziki.md b/content/tzatziki.md
index 15b53b2..eb96b24 100644
--- a/content/tzatziki.md
+++ b/content/tzatziki.md
@@ -6,7 +6,9 @@ date: 2022-04-16
-A traditional greek dip that goes well with crackers, celery and carrots or in a greek gyro. Great for parties and sharing with your family friends. Can be eaten immediately after preparation or after a few hours of being in the fridge for enhanced flavor.
+A traditional greek dip that goes well with crackers, celery and carrots or in a greek gyro. Great for parties and
+sharing with your family friends. Can be eaten immediately after preparation or after a few hours of being in the fridge
+for enhanced flavor.
- ⏲️ Prep time: 2 min
- 🍳 Cook time: 6 min
diff --git a/content/ukrainian-borscht.md b/content/ukrainian-borscht.md
index 700e711..09e16c0 100644
--- a/content/ukrainian-borscht.md
+++ b/content/ukrainian-borscht.md
@@ -8,7 +8,8 @@ author: stanislav
Borscht is a beet soup that originates from Ukraine and is common in Eastern Europe and North Asia.
-Depending on the recipe, borscht may be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink.
+Depending on the recipe, borscht may be purely vegetarian; it may be served either hot or cold; and it may range from a
+hearty one-pot meal to a clear broth or a smooth drink.
- ⏲️ Prep time: 25 mins
- 🍳 Cook time: 40 mins
@@ -33,14 +34,16 @@ Depending on the recipe, borscht may be purely vegetarian; it may be served eith
## Directions
-1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
+1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use
+ then drain).
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil.
3. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
4. Add 8 cups broth and 2 cups water.
5. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
6. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil.
-7. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes).
-8. Add 4 Tbsp Ketchup and stir fry for 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
+7. Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8
+ minutes).
+8. Add 4 Tbsp Ketchup and stir-fry for 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
9. When potatoes and carrots reach desired softness, add optional ingredients from the list.
10. Simmer for an additional 2-3 minutes and add more spices to taste.
11. Serve with a dollop of sour cream on top.
diff --git a/content/ukrainian-vareniki.md b/content/ukrainian-vareniki.md
index 59d99ea..649decb 100644
--- a/content/ukrainian-vareniki.md
+++ b/content/ukrainian-vareniki.md
@@ -20,12 +20,19 @@ author: vlad
- ½ cup water
- ¼ cup butter
- 2 onions, finely diced
-- 3 ½ cups finely chopped button mushrooms
+- 3 ½ cups finely chopped button mushrooms
## Directions
-1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
-2. Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
-3. Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
-4. Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
-5. Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
+1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer
+ until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
+2. Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda
+ together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a
+ smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
+3. Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook
+ until browned, about 5 minutes. Add to mashed potatoes.
+4. Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch
+ pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold
+ dough over into a half-moon shape and seal edges.
+5. Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the
+ surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
diff --git a/content/winter-risotto.md b/content/winter-risotto.md
index e41713b..4a236e9 100644
--- a/content/winter-risotto.md
+++ b/content/winter-risotto.md
@@ -23,11 +23,17 @@ author: joel-maxuel
- 1 cup Mushrooms
- 3 Tbsp Unsalted Butter
-
## Directions
-1. Combine vegetable broth in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a boil, peel and mince/grate the garlic. Roughly chop the spinach. Thinly slice mushrooms.
-2. Heat a large non-stick pan over medium heat. When hot, add the butter, onions, leeks, and mushrooms. Season with salt. Cook, stirring occasionally, until softened (2-3 mins). Add rice, garlic, and vinegar. Cook, stirring constantly until fragrant (1-2 min).
-3. Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth 1 cup at a time, stirring regularly, until liquid is absorbed, the texture is creamy and the rice is tender (28-30 mins).
-4. While risotto cooks, add tomatoes and a tablespoon of oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven until tomatoes start to burst (10-11 mins).
-5. When the last cup of broth has been absorbed and rice is tender and creamy, add Parmesan and spinach to risotto. Stir until spinach wilts (3-4 mins). Stir in roasted tomatoes. Divide risotto between bowls. Sprinkle walnuts over top.
+1. Combine vegetable broth in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a
+ boil, peel and mince/grate the garlic. Roughly chop the spinach. Thinly slice mushrooms.
+2. Heat a large non-stick pan over medium heat. When hot, add the butter, onions, leeks, and mushrooms. Season with
+ salt. Cook, stirring occasionally, until softened (2-3 mins). Add rice, garlic, and vinegar. Cook, stirring
+ constantly until fragrant (1-2 min).
+3. Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding
+ broth 1 cup at a time, stirring regularly, until liquid is absorbed, the texture is creamy and the rice is tender (
+ 28-30 mins).
+4. While risotto cooks, add tomatoes and a tablespoon of oil to a parchment-lined baking sheet. Season with salt and
+ pepper, then toss to coat. Roast on the middle rack of the oven until tomatoes start to burst (10-11 mins).
+5. When the last cup of broth has been absorbed and rice is tender and creamy, add Parmesan and spinach to risotto. Stir
+ until spinach wilts (3-4 mins). Stir in roasted tomatoes. Divide risotto between bowls. Sprinkle walnuts over top.
diff --git a/content/yibin-burning-noodles.md b/content/yibin-burning-noodles.md
index bc1b50b..85e5401 100644
--- a/content/yibin-burning-noodles.md
+++ b/content/yibin-burning-noodles.md
@@ -37,9 +37,11 @@ This is a dry noodle dish from the town of Yibin in Sichuan, China.
### Yibin Chili Oil
1. Add ground chilies to a heat-proof jar or bowl.
-2. Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2 minutes.
+2. Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2
+ minutes.
3. Turn off heat and let oil cool down to about 150°C.
-4. Turn flame back to medium and add ginger, cassia bark, star anise, black cardamom, Sichuan peppercorn and chopped walnut pieces.
+4. Turn flame back to medium and add ginger, cassia bark, star anise, black cardamom, Sichuan peppercorn and chopped
+ walnut pieces.
5. Simmer for 10 minutes.
6. Ensure the oil is approximately 150°C
7. Pour oil through a strainer onto the ground chilies.
diff --git a/content/yorkshire-puddings.md b/content/yorkshire-puddings.md
index caa1505..1eccec3 100644
--- a/content/yorkshire-puddings.md
+++ b/content/yorkshire-puddings.md
@@ -7,7 +7,8 @@ author: siggines
-Basically the northern England equivalent of the french pancake ( a means to make use of extra flour when you didn't have enough for bread ). They go well with Sunday Roasts.
+Basically the northern England equivalent of the French pancake ( a means to make use of extra flour when you didn't
+have enough for bread ). They go well with Sunday Roasts.
Puddings may be preserved in freezer for up to a month.
- ⏲️ Prep time: 5 min
@@ -27,7 +28,8 @@ Puddings may be preserved in freezer for up to a month.
2. Drizzle oil into 24 'cupcake tin' slots. (The pans you make cupcakes in). Heat in oven.
3. Pour flour into bowl.
4. Whisk eggs, add to bowl.
-5. Add milk to bowl in small amounts, beating/whisking after each addition. Until there are no lumps in the batter. You may season with salt & pepper.
+5. Add milk to bowl in small amounts, beating/whisking after each addition. Until there are no lumps in the batter. You
+ may season with salt & pepper.
6. Tip batter into a jug so that you may pour into the cupcake pan slots evenly and carefully.
7. Bake undisturbed ( opening oven will impede the rising ), until the puddings have puffed up and browned.
diff --git a/content/zaatar-chicken-bulgur-bowls.md b/content/zaatar-chicken-bulgur-bowls.md
index 4c986a9..4d851fc 100644
--- a/content/zaatar-chicken-bulgur-bowls.md
+++ b/content/zaatar-chicken-bulgur-bowls.md
@@ -5,7 +5,6 @@ date: 2022-09-11
author: joel-maxuel
---
-
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
@@ -27,9 +26,15 @@ author: joel-maxuel
## Directions
-1. Preheat oven to 450F. Add 1 1/2 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut tomato into 1/4" pieces. Zest and juice the lemon.
-2. Add garlic and bulghur to the boiling water. Stir to combine, remove pot from heat, cover, and let stand until bulghur is tender and liquid is absorbed (15 mins).
-3. While bulghur rehydrates, pat chicken dry and season with Za'atar spice blend, salt, and pepper. Heat a large non-stick pan over medium-high heat. Add 1/2 tsp oil, then the chicken. Sear until golden-brown. Transfer chicken to a sheet and bake on the middle rack in the oven until chicken is cooked through (10-12 mins)
+1. Preheat oven to 450F. Add 1 1/2 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over high heat.
+ While water comes to a boil, cut tomato into 1/4" pieces. Zest and juice the lemon.
+2. Add garlic and bulghur to the boiling water. Stir to combine, remove pot from heat, cover, and let stand until
+ bulghur is tender and liquid is absorbed (15 mins).
+3. While bulghur rehydrates, pat chicken dry and season with Za'atar spice blend, salt, and pepper. Heat a large
+ non-stick pan over medium-high heat. Add 1/2 tsp oil, then the chicken. Sear until golden-brown. Transfer chicken to
+ a sheet and bake on the middle rack in the oven until chicken is cooked through (10-12 mins)
4. Meanwhile, whisk together vinegar, lemon juice, lemon zest, 1 tsp oil, and 1/2 tsp salt in a small bowl. Set aside.
-5. When bulghur is done, fluff with a fork. Add olives, spinach, tomatoes, and half the dressing to the pot. Season with salt and pepper, then stir to combine.
-6. Thinly slice chicken. Divide bulghur salad between plates, then top with chicken. Sprinkle with feta and drizzle remaining dressing over top.
+5. When bulghur is done, fluff with a fork. Add olives, spinach, tomatoes, and half the dressing to the pot. Season with
+ salt and pepper, then stir to combine.
+6. Thinly slice chicken. Divide bulghur salad between plates, then top with chicken. Sprinkle with feta and drizzle
+ remaining dressing over top.
diff --git a/content/zaatar.md b/content/zaatar.md
index cf4ebb3..b4e04a0 100644
--- a/content/zaatar.md
+++ b/content/zaatar.md
@@ -1,8 +1,8 @@
---
-title: "Zaatar"
-date: 2022-09-30
-tags: ['palestinian', 'lebanese', 'mediterranean', 'middle eastern', 'spice']
-author: Wael Karram
+title: "Zaatar"
+date: 2022-09-30
+tags: ['palestinian', 'lebanese', 'mediterranean', 'middle eastern', 'spice']
+author: Wael Karram
---
This is a traditional Palestinian-Lebanese way of making Zaatar.
@@ -22,5 +22,6 @@ This recipe scales for larger amounts so long you preserve the ratios.
1. Lightly roast the sesame in a wide pan until it get a golden brown color.
2. Wait for the sesame to completely cool down.
-3. Mix everything together, starting from the Zaatar and sesame while adjusting the Sumac (optionally citric acid) and salt to taste.
+3. Mix everything together, starting from the Zaatar and sesame while adjusting the Sumac (optionally citric acid) and
+ salt to taste.
4. Store in an airtight jar or container.
diff --git a/content/zarangollo.md b/content/zarangollo.md
index c219427..3cc195d 100644
--- a/content/zarangollo.md
+++ b/content/zarangollo.md
@@ -22,9 +22,11 @@ Simple veggie starter/side dish from Murcia (Southeastern Spain)
1. Cut onion in julienne (a third or half of an onion ring)
2. Cut the eggplant in slices or chunks that can fit in a teaspoon
-3. Add oil to a pan (not a shallow one, wide and a bit deep is ideal if you have one) until it barely covers the vegetables
+3. Add oil to a pan (not a shallow one, wide and a bit deep is ideal if you have one) until it barely covers the
+ vegetables
4. Cook and stir in medium heat until they are tender, caramelized and translucent
5. Kick up the heat to give them a crispy touch, but not for long
6. (Optional) Turn off the heat and crack open an egg on top
-7. (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn't call for anything fancy
+7. (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn't call for anything
+ fancy
8. You can serve the dish with that oil (provided it is not burnt) or keep it for cooking other stuff
diff --git a/content/zopf.md b/content/zopf.md
index 6dae10a..6cc5e1b 100644
--- a/content/zopf.md
+++ b/content/zopf.md
@@ -9,6 +9,7 @@ author: thijs-wester
- 🍳 Cook time: 30 min
## Ingredients
+
- 1kg white wheat flour
- ½L milk
- 125g butter
@@ -17,12 +18,15 @@ author: thijs-wester
- 1 egg
## Directions
-1. Cut or tear up butter and put in skillet with milk on low heat (This is so the ingredients are not too clod, temperature should not exceed 31 C).
+
+1. Cut or tear up butter and put in skillet with milk on low heat (This is so the ingredients are not too clod,
+ temperature should not exceed 31 C).
2. Put the flour in a large bow with the yeast, salt, milk and butter.
3. Mix and kneed for at least 15 minutes making sure to stretch the dough a lot.
4. Let the dough rest in a warm spot for at least one hour (temperature should not be higher than 31 C).
5. Start heating an oven at 200 C (no need to preheat, it will be a good temperature once you are done braiding)
6. Cut the dough in two or three sections (different according to region), then stretch and roll into long pieces.
7. Braid the strips, place on a parchment lined baking sheet and brush down with a beaten egg.
-8. Bake for 30 minutes testing with a wooden skewer in the widest part when done. IF the skewer comes out clean, you are done, if not add 5 minutes and repeat.
+8. Bake for 30 minutes testing with a wooden skewer in the widest part when done. IF the skewer comes out clean, you are
+ done, if not add 5 minutes and repeat.
9. Wait for the bread to cool before cutting.
diff --git a/content/zurich-sytle-meat-saute.md b/content/zurich-sytle-meat-saute.md
index 9aa9e63..a64f776 100644
--- a/content/zurich-sytle-meat-saute.md
+++ b/content/zurich-sytle-meat-saute.md
@@ -17,12 +17,11 @@ and mushrooms.
## Ingredients
-
-- 600g Beef, finely sliced
-- 250g Mushrooms, finely sliced
-- 1 Onion
+- 600g Beef, finely sliced
+- 250g Mushrooms, finely sliced
+- 1 Onion
- 1 tbsp Flour
-- 200ml White whine
+- 200ml White whine
- 200ml Cream
- 1 tbsp chopped parsley
@@ -30,9 +29,9 @@ and mushrooms.
1. Fry the meat in butter at high heat until it starts loosing liquid.
2. Take the meat out of the pan and set aside.
-3. Saute the onions.
-4. Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour
- will make the sauce thicker, so use carfully.
+3. Sauté the onions.
+4. Add the mushrooms, sauté, then add a tbsp of flour and mix well. The flour
+ will make the sauce thicker, so use carefully.
5. Add the white wine and let it boil for a few minutes.
6. Add cream, boil until the sauce is very creamy.
7. Add the meat, boil until the meat is warm.
diff --git a/data/authors/aaron-taylor.json b/data/authors/aaron-taylor.json
index 81fa493..c601cd3 100644
--- a/data/authors/aaron-taylor.json
+++ b/data/authors/aaron-taylor.json
@@ -1,4 +1,4 @@
{
- "name": "Aaron Taylor",
- "website": "https://atay.me"
+ "name": "Aaron Taylor",
+ "website": "https://atay.me"
}
diff --git a/data/authors/aayla-semyonova.json b/data/authors/aayla-semyonova.json
index e0d2f7d..7856546 100644
--- a/data/authors/aayla-semyonova.json
+++ b/data/authors/aayla-semyonova.json
@@ -1,4 +1,4 @@
{
- "name": "Aayla Semyonova",
- "website": "https://aayla.dev"
+ "name": "Aayla Semyonova",
+ "website": "https://aayla.dev"
}
diff --git a/data/authors/aeredren.json b/data/authors/aeredren.json
index d823e1e..9eabcb1 100644
--- a/data/authors/aeredren.json
+++ b/data/authors/aeredren.json
@@ -1,4 +1,4 @@
{
- "name": "Aeredren",
- "website": "https://github.com/Aeredren"
+ "name": "Aeredren",
+ "website": "https://github.com/Aeredren"
}
diff --git a/data/authors/aj.json b/data/authors/aj.json
index ad0dbe0..adce591 100644
--- a/data/authors/aj.json
+++ b/data/authors/aj.json
@@ -1,4 +1,4 @@
{
- "name": "AJ",
- "xmr": "45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ"
+ "name": "AJ",
+ "xmr": "45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ"
}
diff --git a/data/authors/alex-selimov.json b/data/authors/alex-selimov.json
index 1520e3d..73ed8a7 100644
--- a/data/authors/alex-selimov.json
+++ b/data/authors/alex-selimov.json
@@ -1,4 +1,4 @@
{
- "name": "Alex Selimov",
- "website": "https://alexselimov.xyz"
+ "name": "Alex Selimov",
+ "website": "https://alexselimov.xyz"
}
diff --git a/data/authors/alexander-bocken.json b/data/authors/alexander-bocken.json
index e02c989..16015de 100644
--- a/data/authors/alexander-bocken.json
+++ b/data/authors/alexander-bocken.json
@@ -1,6 +1,6 @@
{
- "name": "Alexander Bocken",
- "email": "alexander@bocken.org",
- "website": "https://bocken.org",
- "xmr": "88fMo1f3BJk5m8VFvUMmcSHisWzi6Z8zb5AsZUEYjuCC2cxZHtphhqsfNLyEKwjhSTCD4W1S9ymnfVxFwaKCsnjKUYwxMDS"
+ "name": "Alexander Bocken",
+ "email": "alexander@bocken.org",
+ "website": "https://bocken.org",
+ "xmr": "88fMo1f3BJk5m8VFvUMmcSHisWzi6Z8zb5AsZUEYjuCC2cxZHtphhqsfNLyEKwjhSTCD4W1S9ymnfVxFwaKCsnjKUYwxMDS"
}
diff --git a/data/authors/alpo.json b/data/authors/alpo.json
index 153e419..ce65770 100644
--- a/data/authors/alpo.json
+++ b/data/authors/alpo.json
@@ -1,4 +1,4 @@
{
- "name": "alpo",
- "website": "https://github.com/alpo"
+ "name": "alpo",
+ "website": "https://github.com/alpo"
}
diff --git a/data/authors/andrej-kirchmaier.json b/data/authors/andrej-kirchmaier.json
index c78be64..42700ee 100644
--- a/data/authors/andrej-kirchmaier.json
+++ b/data/authors/andrej-kirchmaier.json
@@ -1,4 +1,4 @@
{
- "name": "Andrej Kirchmaier",
- "xmr": "47JvqA3PXXwd71EtACWFa62jEVQhMtKxfeov23195GKq3xpSVDnBFKwHHvN7775DnkcBBzimXXPrnfjqCaFkdYpE3A3bA7H"
+ "name": "Andrej Kirchmaier",
+ "xmr": "47JvqA3PXXwd71EtACWFa62jEVQhMtKxfeov23195GKq3xpSVDnBFKwHHvN7775DnkcBBzimXXPrnfjqCaFkdYpE3A3bA7H"
}
diff --git a/data/authors/andy-rufasto.json b/data/authors/andy-rufasto.json
index 197d89b..edd35bc 100644
--- a/data/authors/andy-rufasto.json
+++ b/data/authors/andy-rufasto.json
@@ -1,5 +1,5 @@
{
- "name": "Andy Rufasto",
- "email": "andy@andyrufasto.cf",
- "gpg": "https://keyoxide.org/0A3D7C5B8C2499A8BEBCE72869D2E5C413569DA2"
+ "name": "Andy Rufasto",
+ "email": "andy@andyrufasto.cf",
+ "gpg": "https://keyoxide.org/0A3D7C5B8C2499A8BEBCE72869D2E5C413569DA2"
}
diff --git a/data/authors/arth-patel.json b/data/authors/arth-patel.json
index 2329444..3604537 100644
--- a/data/authors/arth-patel.json
+++ b/data/authors/arth-patel.json
@@ -1,4 +1,4 @@
{
- "name": "Arth Patel",
- "website": "https://arthnpatel.com"
+ "name": "Arth Patel",
+ "website": "https://arthnpatel.com"
}
diff --git a/data/authors/artur-mancha.json b/data/authors/artur-mancha.json
index e468b41..2269fe3 100644
--- a/data/authors/artur-mancha.json
+++ b/data/authors/artur-mancha.json
@@ -1,4 +1,4 @@
{
- "name": "Artur Mancha",
- "website": "https://pleroma.pt/@lisbonjoker"
+ "name": "Artur Mancha",
+ "website": "https://pleroma.pt/@lisbonjoker"
}
diff --git a/data/authors/batu-cam.json b/data/authors/batu-cam.json
index c9c377a..9a5778a 100644
--- a/data/authors/batu-cam.json
+++ b/data/authors/batu-cam.json
@@ -1,4 +1,4 @@
{
- "name": "Batu Cam",
- "xmr": "85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg"
+ "name": "Batu Cam",
+ "xmr": "85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg"
}
diff --git a/data/authors/ben-stox.json b/data/authors/ben-stox.json
index 109f26d..92eca07 100644
--- a/data/authors/ben-stox.json
+++ b/data/authors/ben-stox.json
@@ -1,4 +1,4 @@
{
- "name": "Ben Stox",
- "xmr": "48KXXduT7D4eXsUdQUNfJWF8ZcUhsJwcJax44nhiPkuN2k3Eh8YizW4FzzmFQzHy6mV8PUsqK1FNCBtfB6VFR2VBVSZy5Tm"
+ "name": "Ben Stox",
+ "xmr": "48KXXduT7D4eXsUdQUNfJWF8ZcUhsJwcJax44nhiPkuN2k3Eh8YizW4FzzmFQzHy6mV8PUsqK1FNCBtfB6VFR2VBVSZy5Tm"
}
diff --git a/data/authors/benjamin-h.json b/data/authors/benjamin-h.json
index e3ce721..da74932 100644
--- a/data/authors/benjamin-h.json
+++ b/data/authors/benjamin-h.json
@@ -1,5 +1,5 @@
{
- "name": "Benjamin H",
- "website": "https://beherrlich.xyz",
- "xmr": "yTQ2hifnHNnqHNMQNqE6nggMGCSqsXadThkrFhTWKo4dK6HFj6NDUocnJYHvaQjZ1TwLDMYXVpj6bCm2Sonhpnp"
+ "name": "Benjamin H",
+ "website": "https://beherrlich.xyz",
+ "xmr": "yTQ2hifnHNnqHNMQNqE6nggMGCSqsXadThkrFhTWKo4dK6HFj6NDUocnJYHvaQjZ1TwLDMYXVpj6bCm2Sonhpnp"
}
diff --git a/data/authors/bernardo-slongo.json b/data/authors/bernardo-slongo.json
index 455b0e9..92cbc99 100644
--- a/data/authors/bernardo-slongo.json
+++ b/data/authors/bernardo-slongo.json
@@ -1,5 +1,4 @@
{
- "name": "Bernardo Slongo",
- "website": "https://bernardoslongo.xyz"
-
-}
+ "name": "Bernardo Slongo",
+ "website": "https://bernardoslongo.xyz"
+}
diff --git a/data/authors/bernhard-egger.json b/data/authors/bernhard-egger.json
index bed11a2..b9c829c 100644
--- a/data/authors/bernhard-egger.json
+++ b/data/authors/bernhard-egger.json
@@ -1,4 +1,4 @@
{
- "name": "Bernhard Egger",
- "website": "https://eggerbernhard.ch"
+ "name": "Bernhard Egger",
+ "website": "https://eggerbernhard.ch"
}
diff --git a/data/authors/bianca-purin.json b/data/authors/bianca-purin.json
index 97cc553..0e5303f 100644
--- a/data/authors/bianca-purin.json
+++ b/data/authors/bianca-purin.json
@@ -1,5 +1,5 @@
{
- "name": "Bianca Purin",
- "website": "https://neur0rat.github.io",
- "xmr": "83NpjqYrG3JHCcVJQq6kRf3HVNpmiEzjnPkyDzdswx5xacZk5ZFMLhe9wTotz1zouHgQahJ5GXJFGK4goMzSaP2KHtAYvTT"
+ "name": "Bianca Purin",
+ "website": "https://neur0rat.github.io",
+ "xmr": "83NpjqYrG3JHCcVJQq6kRf3HVNpmiEzjnPkyDzdswx5xacZk5ZFMLhe9wTotz1zouHgQahJ5GXJFGK4goMzSaP2KHtAYvTT"
}
diff --git a/data/authors/bilovytskyy.json b/data/authors/bilovytskyy.json
index d969863..9c0e3f6 100644
--- a/data/authors/bilovytskyy.json
+++ b/data/authors/bilovytskyy.json
@@ -1,5 +1,5 @@
{
- "name": "Sergey Bilovytskyy",
- "website": "https://sbrl.xyz",
- "xmr": "48eoYYRZ8PpW76QwAA8GDULV6N3CSYoTzZo89SraiNrgeweshs854qeRTa6ztN7f4eCBMb5Vy2tfE3VLM5xvR4VWAsT7LEA"
+ "name": "Sergey Bilovytskyy",
+ "website": "https://sbrl.xyz",
+ "xmr": "48eoYYRZ8PpW76QwAA8GDULV6N3CSYoTzZo89SraiNrgeweshs854qeRTa6ztN7f4eCBMb5Vy2tfE3VLM5xvR4VWAsT7LEA"
}
diff --git a/data/authors/brox.json b/data/authors/brox.json
index 773e43c..8e5d482 100644
--- a/data/authors/brox.json
+++ b/data/authors/brox.json
@@ -1,4 +1,4 @@
{
- "name": "brox",
- "xmr": "8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo"
+ "name": "brox",
+ "xmr": "8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo"
}
diff --git a/data/authors/cactar.json b/data/authors/cactar.json
index 1828605..7226cee 100644
--- a/data/authors/cactar.json
+++ b/data/authors/cactar.json
@@ -1,4 +1,4 @@
{
- "name": "Cactar",
- "website": "https://infinitevoid.dev/"
+ "name": "Cactar",
+ "website": "https://infinitevoid.dev/"
}
diff --git a/data/authors/carl-zimmerman.json b/data/authors/carl-zimmerman.json
index 2b3729f..532c285 100644
--- a/data/authors/carl-zimmerman.json
+++ b/data/authors/carl-zimmerman.json
@@ -1,4 +1,4 @@
{
- "name": "Carl Zimmerman",
- "website": "https://codingwithcarl.com"
+ "name": "Carl Zimmerman",
+ "website": "https://codingwithcarl.com"
}
diff --git a/data/authors/chandra-kiran.json b/data/authors/chandra-kiran.json
index ef03512..9c18190 100644
--- a/data/authors/chandra-kiran.json
+++ b/data/authors/chandra-kiran.json
@@ -1,4 +1,4 @@
{
- "name": "Chandra Kiran",
- "website": "https://github.com/ackr-8"
+ "name": "Chandra Kiran",
+ "website": "https://github.com/ackr-8"
}
diff --git a/data/authors/chetan-basuray.json b/data/authors/chetan-basuray.json
index 54b445a..0b7fe7d 100644
--- a/data/authors/chetan-basuray.json
+++ b/data/authors/chetan-basuray.json
@@ -1,5 +1,5 @@
{
- "name": "Chetan Basuray",
- "website": "https://github.com/chetanbasuray",
- "donate": "http://chetanbasuray.tk/"
+ "name": "Chetan Basuray",
+ "website": "https://github.com/chetanbasuray",
+ "donate": "https://chetanbasuray.tk/"
}
diff --git a/data/authors/closedgl.json b/data/authors/closedgl.json
index 07a7d43..adb05d5 100644
--- a/data/authors/closedgl.json
+++ b/data/authors/closedgl.json
@@ -1,4 +1,4 @@
{
- "name": "ClosedGL",
- "website": "https://github.com/ClosedGL2"
+ "name": "ClosedGL",
+ "website": "https://github.com/ClosedGL2"
}
diff --git a/data/authors/crazywillbear.json b/data/authors/crazywillbear.json
index f640d4b..9037b40 100644
--- a/data/authors/crazywillbear.json
+++ b/data/authors/crazywillbear.json
@@ -1,4 +1,4 @@
{
- "name": "CrazyWillBear",
- "website": "https://crazywillbear.github.io"
+ "name": "CrazyWillBear",
+ "website": "https://crazywillbear.github.io"
}
diff --git a/data/authors/daddy-warcrimes.json b/data/authors/daddy-warcrimes.json
index 7a9f072..a570efc 100644
--- a/data/authors/daddy-warcrimes.json
+++ b/data/authors/daddy-warcrimes.json
@@ -1,5 +1,5 @@
{
- "name": "Daddy Warcrimes",
- "website": "https://daddywarcrimes.blogspot.com/",
- "donate": "https://daddywarcrimes.blogspot.com/2018/05/why-im-asking-for-money.html"
+ "name": "Daddy Warcrimes",
+ "website": "https://daddywarcrimes.blogspot.com/",
+ "donate": "https://daddywarcrimes.blogspot.com/2018/05/why-im-asking-for-money.html"
}
diff --git a/data/authors/dan.json b/data/authors/dan.json
index 40f0fad..47f1d35 100644
--- a/data/authors/dan.json
+++ b/data/authors/dan.json
@@ -1,4 +1,4 @@
{
- "name": "Dan",
- "eth": "0xC86468549c180A296384aAC2F76c8F581691Bc1b"
+ "name": "Dan",
+ "eth": "0xC86468549c180A296384aAC2F76c8F581691Bc1b"
}
diff --git a/data/authors/daniel-kemmerich.json b/data/authors/daniel-kemmerich.json
index 71feba7..5dc5978 100644
--- a/data/authors/daniel-kemmerich.json
+++ b/data/authors/daniel-kemmerich.json
@@ -1,4 +1,4 @@
{
- "name": "Daniel Kemmerich",
- "website": "https://github.com/cabinetto"
+ "name": "Daniel Kemmerich",
+ "website": "https://github.com/cabinetto"
}
diff --git a/data/authors/danoloan.json b/data/authors/danoloan.json
index 57039d0..59514a1 100644
--- a/data/authors/danoloan.json
+++ b/data/authors/danoloan.json
@@ -1,5 +1,5 @@
{
- "name": "danoloan",
- "website": "https://danoloan.es",
- "xmr": "45Zhy22Aoiq2sZVBuddmmMQKPGQJRukimHG5ZHugwedwXZjWhfC4Mqw5fSRkspdu1hPEiVNhwAnTND5FvtrLFeb9JkVSktG"
+ "name": "danoloan",
+ "website": "https://danoloan.es",
+ "xmr": "45Zhy22Aoiq2sZVBuddmmMQKPGQJRukimHG5ZHugwedwXZjWhfC4Mqw5fSRkspdu1hPEiVNhwAnTND5FvtrLFeb9JkVSktG"
}
diff --git a/data/authors/davide-costa.json b/data/authors/davide-costa.json
index 62a9824..8858501 100644
--- a/data/authors/davide-costa.json
+++ b/data/authors/davide-costa.json
@@ -1,5 +1,5 @@
{
- "name": "Davide Costa",
- "website": "https://davcloud.xyz",
- "xmr": "4BD4REH2QyC5dhb7W4hYUnD3poGgpg9TGVrn1iRcdkQzBrm44eAre1GcfvsPakPF1thy2CBcBqZmzCLRsU6gZftY1Bg23f9"
+ "name": "Davide Costa",
+ "website": "https://davcloud.xyz",
+ "xmr": "4BD4REH2QyC5dhb7W4hYUnD3poGgpg9TGVrn1iRcdkQzBrm44eAre1GcfvsPakPF1thy2CBcBqZmzCLRsU6gZftY1Bg23f9"
}
diff --git a/data/authors/declan-cash.json b/data/authors/declan-cash.json
index 8f1518f..7e11bc3 100644
--- a/data/authors/declan-cash.json
+++ b/data/authors/declan-cash.json
@@ -1,4 +1,4 @@
{
- "name": "Declan Cash",
- "website": "https://declancash.com"
+ "name": "Declan Cash",
+ "website": "https://declancash.com"
}
diff --git a/data/authors/digi.json b/data/authors/digi.json
index 2955a75..c398c04 100644
--- a/data/authors/digi.json
+++ b/data/authors/digi.json
@@ -1,4 +1,4 @@
{
- "name": "digi",
- "website": "https://git.sr.ht/~digi/"
+ "name": "digi",
+ "website": "https://git.sr.ht/~digi/"
}
diff --git a/data/authors/dr-cat.json b/data/authors/dr-cat.json
index 411b847..c5493fc 100644
--- a/data/authors/dr-cat.json
+++ b/data/authors/dr-cat.json
@@ -1,4 +1,4 @@
{
- "name": "Dr. Cat",
- "website": "https://github.com/castrated"
+ "name": "Dr. Cat",
+ "website": "https://github.com/castrated"
}
diff --git a/data/authors/dunkelheit-biz.json b/data/authors/dunkelheit-biz.json
index 84a6617..5bee848 100644
--- a/data/authors/dunkelheit-biz.json
+++ b/data/authors/dunkelheit-biz.json
@@ -1,7 +1,7 @@
{
- "name": "Dunkelheit Citizen",
- "website": "https://dunkelheit.biz",
- "btc": "bc1qrpetnee8y0wdsee8fg6vjs9u85uw45fgnefs0d",
- "xmr": "87ukrCxsbK79rQbGwutzTmE4RDPiayn3xK5JT63iiSks5Q9TMCsXzUibXEea1q6x6ij6u2UDxzXpNBU5bP4u8Wz34esoLRG",
- "donate": "https://dunkelheit.biz/donate"
+ "name": "Dunkelheit Citizen",
+ "website": "https://dunkelheit.biz",
+ "btc": "bc1qrpetnee8y0wdsee8fg6vjs9u85uw45fgnefs0d",
+ "xmr": "87ukrCxsbK79rQbGwutzTmE4RDPiayn3xK5JT63iiSks5Q9TMCsXzUibXEea1q6x6ij6u2UDxzXpNBU5bP4u8Wz34esoLRG",
+ "donate": "https://dunkelheit.biz/donate"
}
diff --git a/data/authors/el3ctr0lyte.json b/data/authors/el3ctr0lyte.json
index 3404622..70b5bdf 100644
--- a/data/authors/el3ctr0lyte.json
+++ b/data/authors/el3ctr0lyte.json
@@ -1,4 +1,4 @@
{
- "name": "el3ctr0lyte",
- "website": "https://github.com/el3ctr0lyte"
+ "name": "el3ctr0lyte",
+ "website": "https://github.com/el3ctr0lyte"
}
diff --git a/data/authors/elias-howell.json b/data/authors/elias-howell.json
index 2983bf0..a96d215 100644
--- a/data/authors/elias-howell.json
+++ b/data/authors/elias-howell.json
@@ -1,4 +1,4 @@
{
- "name": "Elias Howell",
- "website": "https://polyeleos.xyz"
+ "name": "Elias Howell",
+ "website": "https://polyeleos.xyz"
}
\ No newline at end of file
diff --git a/data/authors/elias-pahls.json b/data/authors/elias-pahls.json
index 189fca6..95fab86 100644
--- a/data/authors/elias-pahls.json
+++ b/data/authors/elias-pahls.json
@@ -1,4 +1,4 @@
{
- "name": "Elias Pahls",
- "email": "pahlse@pm.me"
+ "name": "Elias Pahls",
+ "email": "pahlse@pm.me"
}
diff --git a/data/authors/enrique95.json b/data/authors/enrique95.json
index faf881d..99a3c72 100644
--- a/data/authors/enrique95.json
+++ b/data/authors/enrique95.json
@@ -1,4 +1,4 @@
{
- "name": "enrique95",
- "website": "https://github.com/enrique95"
+ "name": "enrique95",
+ "website": "https://github.com/enrique95"
}
diff --git a/data/authors/enthdegree.json b/data/authors/enthdegree.json
index 832d89d..e2ff644 100644
--- a/data/authors/enthdegree.json
+++ b/data/authors/enthdegree.json
@@ -1,4 +1,4 @@
{
- "name": "enthdegree",
- "website": "https://ebn0.net"
+ "name": "enthdegree",
+ "website": "https://ebn0.net"
}
diff --git a/data/authors/eoin-coogan.json b/data/authors/eoin-coogan.json
index 86b9dd0..c0ce58e 100644
--- a/data/authors/eoin-coogan.json
+++ b/data/authors/eoin-coogan.json
@@ -1,4 +1,4 @@
{
- "name": "Eoin Coogan",
- "website": "https://eoincoogan.com"
+ "name": "Eoin Coogan",
+ "website": "https://eoincoogan.com"
}
diff --git a/data/authors/extramundane.json b/data/authors/extramundane.json
index ba4fd16..c02af44 100644
--- a/data/authors/extramundane.json
+++ b/data/authors/extramundane.json
@@ -1,5 +1,5 @@
{
- "name": "extramundane (Ex)",
- "website": "https://extramundane.xyz",
- "donate": "https://extramundane.xyz/donate.html"
+ "name": "extramundane (Ex)",
+ "website": "https://extramundane.xyz",
+ "donate": "https://extramundane.xyz/donate.html"
}
diff --git a/data/authors/front3ndninja.json b/data/authors/front3ndninja.json
index 4a361ef..ebd997e 100644
--- a/data/authors/front3ndninja.json
+++ b/data/authors/front3ndninja.json
@@ -1,4 +1,4 @@
{
- "name": "Front3ndNinja ",
- "website": "https://github.com/Front3ndNinja"
+ "name": "Front3ndNinja ",
+ "website": "https://github.com/Front3ndNinja"
}
diff --git a/data/authors/henry.json b/data/authors/henry.json
index 927a32e..0821be2 100644
--- a/data/authors/henry.json
+++ b/data/authors/henry.json
@@ -1,4 +1,4 @@
{
- "name": "henry",
- "website": "https://github.com/hcm444"
+ "name": "henry",
+ "website": "https://github.com/hcm444"
}
diff --git a/data/authors/holsterbau.json b/data/authors/holsterbau.json
index 50b9140..40655e7 100644
--- a/data/authors/holsterbau.json
+++ b/data/authors/holsterbau.json
@@ -1,4 +1,4 @@
{
- "name": "Holsterbau",
- "website": "https://github.com/Holsterbau"
+ "name": "Holsterbau",
+ "website": "https://github.com/Holsterbau"
}
diff --git a/data/authors/isaac-hill.json b/data/authors/isaac-hill.json
index eda4901..d3456b5 100644
--- a/data/authors/isaac-hill.json
+++ b/data/authors/isaac-hill.json
@@ -1,4 +1,4 @@
{
- "name": "Isaac Hill",
- "website": "https://isaachill.co.uk"
+ "name": "Isaac Hill",
+ "website": "https://isaachill.co.uk"
}
diff --git a/data/authors/ivn1s.json b/data/authors/ivn1s.json
index ac234f0..c0fe2cc 100644
--- a/data/authors/ivn1s.json
+++ b/data/authors/ivn1s.json
@@ -1,4 +1,4 @@
{
- "name": "ivn1s",
- "website": "https://github.com/ivn1s"
+ "name": "ivn1s",
+ "website": "https://github.com/ivn1s"
}
diff --git a/data/authors/jack-crawford.json b/data/authors/jack-crawford.json
index 7ca94a1..6861cb4 100644
--- a/data/authors/jack-crawford.json
+++ b/data/authors/jack-crawford.json
@@ -1,4 +1,4 @@
{
- "name": "Jack Crawford",
- "website": "https://github.com/jjcrawford"
+ "name": "Jack Crawford",
+ "website": "https://github.com/jjcrawford"
}
diff --git a/data/authors/jacob-smith.json b/data/authors/jacob-smith.json
index 2c8a3e3..cd136e5 100644
--- a/data/authors/jacob-smith.json
+++ b/data/authors/jacob-smith.json
@@ -1,4 +1,4 @@
{
- "name": "Jacob Smith",
- "website": "https://jacobwsmith.xyz"
+ "name": "Jacob Smith",
+ "website": "https://jacobwsmith.xyz"
}
diff --git a/data/authors/jake-keast.json b/data/authors/jake-keast.json
index 6b2474c..f4c7465 100644
--- a/data/authors/jake-keast.json
+++ b/data/authors/jake-keast.json
@@ -1,5 +1,5 @@
{
- "name": "Jake Keast",
- "website": "https://jakekeast.xyz",
- "xmr": "8BBKCQbL1xSKS8fWE257cVBzerYu1censWYUCncLppo6MPLd3u59ejYE9XMdW4CNL3DGgf1vjG5SHGDEJV95xtxW2wsaANo"
+ "name": "Jake Keast",
+ "website": "https://jakekeast.xyz",
+ "xmr": "8BBKCQbL1xSKS8fWE257cVBzerYu1censWYUCncLppo6MPLd3u59ejYE9XMdW4CNL3DGgf1vjG5SHGDEJV95xtxW2wsaANo"
}
diff --git a/data/authors/jakub-korsak.json b/data/authors/jakub-korsak.json
index 1125a62..bd0c385 100644
--- a/data/authors/jakub-korsak.json
+++ b/data/authors/jakub-korsak.json
@@ -1,5 +1,5 @@
{
- "name": "Jakub Korsak",
- "website": "https://korsak.xyz",
- "donate": "https://korsak.xyz/crypto"
+ "name": "Jakub Korsak",
+ "website": "https://korsak.xyz",
+ "donate": "https://korsak.xyz/crypto"
}
diff --git a/data/authors/james-kent.json b/data/authors/james-kent.json
index 215fb6b..3143b3c 100644
--- a/data/authors/james-kent.json
+++ b/data/authors/james-kent.json
@@ -1,4 +1,4 @@
{
- "name": "James",
- "website": "https://jameskent.xyz"
+ "name": "James",
+ "website": "https://jameskent.xyz"
}
diff --git a/data/authors/jesper.json b/data/authors/jesper.json
index 71dd975..b897a64 100644
--- a/data/authors/jesper.json
+++ b/data/authors/jesper.json
@@ -1,4 +1,4 @@
{
- "name": "Jesper",
- "xmr": "88cPx6Gzv5RWRRJLstUt6hACF1BRKPp1RMka1ukyu2iuHT7iqzkNfMogYq3YdDAC8AAYRqmqQMkCgBXiwdD5Dvqw3LsPGLU"
+ "name": "Jesper",
+ "xmr": "88cPx6Gzv5RWRRJLstUt6hACF1BRKPp1RMka1ukyu2iuHT7iqzkNfMogYq3YdDAC8AAYRqmqQMkCgBXiwdD5Dvqw3LsPGLU"
}
diff --git a/data/authors/jess-calape.json b/data/authors/jess-calape.json
index 6810f2f..3f5ebb1 100644
--- a/data/authors/jess-calape.json
+++ b/data/authors/jess-calape.json
@@ -1,4 +1,4 @@
{
- "name": "Jess Calape",
- "website": "https://twitter.com/justjess1128"
+ "name": "Jess Calape",
+ "website": "https://twitter.com/justjess1128"
}
diff --git a/data/authors/joe-powerhouse.json b/data/authors/joe-powerhouse.json
index 7a9cd12..9a9d030 100644
--- a/data/authors/joe-powerhouse.json
+++ b/data/authors/joe-powerhouse.json
@@ -1,4 +1,4 @@
{
- "name": "Joe Powerhouse",
- "btc": "1KPxw9js2VukakhMv2wUUFUQZnHQL842ju"
+ "name": "Joe Powerhouse",
+ "btc": "1KPxw9js2VukakhMv2wUUFUQZnHQL842ju"
}
diff --git a/data/authors/joel-farthing.json b/data/authors/joel-farthing.json
index 8a7a1fe..ee28a07 100644
--- a/data/authors/joel-farthing.json
+++ b/data/authors/joel-farthing.json
@@ -1,4 +1,4 @@
{
- "name": "Joel Farthing",
- "website": "https://github.com/J-F-Far"
+ "name": "Joel Farthing",
+ "website": "https://github.com/J-F-Far"
}
diff --git a/data/authors/joel-maxuel.json b/data/authors/joel-maxuel.json
index 77fd909..5253d5f 100644
--- a/data/authors/joel-maxuel.json
+++ b/data/authors/joel-maxuel.json
@@ -1,6 +1,6 @@
{
- "name": "Joel Maxuel",
- "btc": "bc1qvpj4juacefyl6v7f6f7helggsmmxn97s7h6yzd",
- "xmr": "4AdhfxUfFbPd11epEKsuDqBm4jJEapK9UUhgFH8ss7aSAhtox1Li4B6LZwoEuZ6W8BJUCpRynUXFCWcDUzKUd7Cr99kk4tM",
- "website": "https://github.com/joelmaxuel"
+ "name": "Joel Maxuel",
+ "btc": "bc1qvpj4juacefyl6v7f6f7helggsmmxn97s7h6yzd",
+ "xmr": "4AdhfxUfFbPd11epEKsuDqBm4jJEapK9UUhgFH8ss7aSAhtox1Li4B6LZwoEuZ6W8BJUCpRynUXFCWcDUzKUd7Cr99kk4tM",
+ "website": "https://github.com/joelmaxuel"
}
diff --git a/data/authors/john-hubberts.json b/data/authors/john-hubberts.json
index 818b1d1..53a09d8 100644
--- a/data/authors/john-hubberts.json
+++ b/data/authors/john-hubberts.json
@@ -1,4 +1,4 @@
{
- "name": "John Hubberts",
- "website": "https://github.com/jhubberts"
+ "name": "John Hubberts",
+ "website": "https://github.com/jhubberts"
}
diff --git a/data/authors/jon-burga.json b/data/authors/jon-burga.json
index 5323bf0..832cf14 100644
--- a/data/authors/jon-burga.json
+++ b/data/authors/jon-burga.json
@@ -1,5 +1,5 @@
{
- "name": "Jon Burga",
- "website": "https://jonburga.com",
- "btc": "bc1qqsj592ls8xdhxpf5h4e8wj2w3v9uvv6mc6gz7f"
+ "name": "Jon Burga",
+ "website": "https://jonburga.com",
+ "btc": "bc1qqsj592ls8xdhxpf5h4e8wj2w3v9uvv6mc6gz7f"
}
diff --git a/data/authors/jon-paul-uritis.json b/data/authors/jon-paul-uritis.json
index de55d98..c469036 100644
--- a/data/authors/jon-paul-uritis.json
+++ b/data/authors/jon-paul-uritis.json
@@ -1,5 +1,5 @@
{
- "name": "Jon Paul Uritis",
- "website": "https://jonpauluritis.com",
- "donate": "http://paypal.me/jppope"
+ "name": "Jon Paul Uritis",
+ "website": "https://jonpauluritis.com",
+ "donate": "https://paypal.me/jppope"
}
diff --git a/data/authors/josiah.json b/data/authors/josiah.json
index 11e9d00..6f25402 100644
--- a/data/authors/josiah.json
+++ b/data/authors/josiah.json
@@ -1,5 +1,5 @@
{
- "name": "Josiah",
- "website": "https://himiko.cloud",
- "donate": "https://himiko.cloud/donate/"
+ "name": "Josiah",
+ "website": "https://himiko.cloud",
+ "donate": "https://himiko.cloud/donate/"
}
diff --git a/data/authors/josrael.json b/data/authors/josrael.json
index 44b7a13..2fecb4f 100644
--- a/data/authors/josrael.json
+++ b/data/authors/josrael.json
@@ -1,6 +1,6 @@
{
- "name": "Josrael",
- "website": "https://josrael.neocities.org",
- "xmr": "8BAyDAgy2DHDmjoCNkaC5wBeLVLxyWmxDcJ8er1X3dg2D1Mu4YaR1VMhB5UuUwBgH8DQjLzMeqFWo4SgPVJ7d7kqQ8HEJsr",
- "email": "mailto:amityjack@protonmail.com"
+ "name": "Josrael",
+ "website": "https://josrael.neocities.org",
+ "xmr": "8BAyDAgy2DHDmjoCNkaC5wBeLVLxyWmxDcJ8er1X3dg2D1Mu4YaR1VMhB5UuUwBgH8DQjLzMeqFWo4SgPVJ7d7kqQ8HEJsr",
+ "email": "mailto:amityjack@protonmail.com"
}
diff --git a/data/authors/joão-freitas.json b/data/authors/joão-freitas.json
index bb7dd74..c6b1f3d 100644
--- a/data/authors/joão-freitas.json
+++ b/data/authors/joão-freitas.json
@@ -1,4 +1,4 @@
{
- "name": "João Freitas",
- "website": "https://joaoofreitas.tech"
+ "name": "João Freitas",
+ "website": "https://joaoofreitas.tech"
}
diff --git a/data/authors/julien.json b/data/authors/julien.json
index 6ca123a..9db8de3 100644
--- a/data/authors/julien.json
+++ b/data/authors/julien.json
@@ -1,4 +1,4 @@
{
- "name": "Julien",
- "email": "levesquej@protonmail.com"
+ "name": "Julien",
+ "email": "levesquej@protonmail.com"
}
diff --git a/data/authors/kelvin-shadewing.json b/data/authors/kelvin-shadewing.json
index fec9345..3541530 100644
--- a/data/authors/kelvin-shadewing.json
+++ b/data/authors/kelvin-shadewing.json
@@ -1,4 +1,4 @@
{
- "name": "Kelvin Shadewing",
- "website": "https://odysee.com/@KelvinShadewing:d"
+ "name": "Kelvin Shadewing",
+ "website": "https://odysee.com/@KelvinShadewing:d"
}
diff --git a/data/authors/kirill-schmidt.json b/data/authors/kirill-schmidt.json
index 8fff930..dccc2c4 100644
--- a/data/authors/kirill-schmidt.json
+++ b/data/authors/kirill-schmidt.json
@@ -1,4 +1,4 @@
{
- "name": "Kirill Schmidt",
- "website": "https://edugit.org/k1r1ll"
+ "name": "Kirill Schmidt",
+ "website": "https://edugit.org/k1r1ll"
}
diff --git a/data/authors/kyle-steger.json b/data/authors/kyle-steger.json
index 01fffcd..ab972ae 100644
--- a/data/authors/kyle-steger.json
+++ b/data/authors/kyle-steger.json
@@ -1,4 +1,4 @@
{
- "name": "Kyle Steger",
- "website": "https://github.com/kyleVsteger"
+ "name": "Kyle Steger",
+ "website": "https://github.com/kyleVsteger"
}
diff --git a/data/authors/laura-alvarez.json b/data/authors/laura-alvarez.json
index 8302a13..26df179 100644
--- a/data/authors/laura-alvarez.json
+++ b/data/authors/laura-alvarez.json
@@ -1,4 +1,4 @@
{
- "name": "Laura Álvarez Iglesias",
- "website": "https://lauralvrz.github.io/"
+ "name": "Laura Álvarez Iglesias",
+ "website": "https://lauralvrz.github.io/"
}
diff --git a/data/authors/laurent-micheli.json b/data/authors/laurent-micheli.json
index 62003b2..4e3ad95 100644
--- a/data/authors/laurent-micheli.json
+++ b/data/authors/laurent-micheli.json
@@ -1,4 +1,4 @@
{
- "name": "Laurent Micheli",
- "website": "https://digitalstatic.xyz"
+ "name": "Laurent Micheli",
+ "website": "https://digitalstatic.xyz"
}
diff --git a/data/authors/luis-fernando-maschietto-junior.json b/data/authors/luis-fernando-maschietto-junior.json
index ee1c20f..b169d7a 100644
--- a/data/authors/luis-fernando-maschietto-junior.json
+++ b/data/authors/luis-fernando-maschietto-junior.json
@@ -1,5 +1,5 @@
{
- "name": "Luis Fernando Maschietto Junior",
- "website": "https://lufemas.com",
- "donate": "https://www.paypal.com/donate/?business=E9VFF6Z87TH2N&no_recurring=0¤cy_code=CAD"
+ "name": "Luis Fernando Maschietto Junior",
+ "website": "https://lufemas.com",
+ "donate": "https://www.paypal.com/donate/?business=E9VFF6Z87TH2N&no_recurring=0¤cy_code=CAD"
}
diff --git a/data/authors/lukasz-drukala.json b/data/authors/lukasz-drukala.json
index 0a35764..c63bcd7 100644
--- a/data/authors/lukasz-drukala.json
+++ b/data/authors/lukasz-drukala.json
@@ -1,5 +1,5 @@
{
- "name": "Łukasz Drukała",
- "website": "https://masflam.com",
- "donate": "https://masflam.com/#donate"
+ "name": "Łukasz Drukała",
+ "website": "https://masflam.com",
+ "donate": "https://masflam.com/#donate"
}
diff --git a/data/authors/luke-chadwick.json b/data/authors/luke-chadwick.json
index 9490833..a3b8d87 100644
--- a/data/authors/luke-chadwick.json
+++ b/data/authors/luke-chadwick.json
@@ -1,4 +1,4 @@
{
- "name": "Luke Chadwick",
- "website": "https://lukechadwick.com"
+ "name": "Luke Chadwick",
+ "website": "https://lukechadwick.com"
}
diff --git a/data/authors/luke-goule.json b/data/authors/luke-goule.json
index 2ec5385..39d5b45 100644
--- a/data/authors/luke-goule.json
+++ b/data/authors/luke-goule.json
@@ -1,4 +1,4 @@
{
- "name": "Luke Goule",
- "website": "https://github.com/LukeGoule"
+ "name": "Luke Goule",
+ "website": "https://github.com/LukeGoule"
}
diff --git a/data/authors/luke-smith.json b/data/authors/luke-smith.json
index 56ecba9..673bfce 100644
--- a/data/authors/luke-smith.json
+++ b/data/authors/luke-smith.json
@@ -1,7 +1,7 @@
{
- "name": "Luke Smith",
- "website": "https://lukesmith.xyz",
- "btc": "bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w",
- "xmr": "84N9N3DMWhQ9cstHwGEjo8hEvm9bjeYgjV5fLrGK6TmA9iVPjnU7NMUT7gyAc22UgGAVTCUgReQ1J67znhWP3L52Usfw6jg",
- "donate": "https://donate.lukesmith.xyz"
+ "name": "Luke Smith",
+ "website": "https://lukesmith.xyz",
+ "btc": "bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w",
+ "xmr": "84N9N3DMWhQ9cstHwGEjo8hEvm9bjeYgjV5fLrGK6TmA9iVPjnU7NMUT7gyAc22UgGAVTCUgReQ1J67znhWP3L52Usfw6jg",
+ "donate": "https://donate.lukesmith.xyz"
}
diff --git a/data/authors/lxgr.json b/data/authors/lxgr.json
index bb440b9..9c42bf5 100644
--- a/data/authors/lxgr.json
+++ b/data/authors/lxgr.json
@@ -1,4 +1,4 @@
{
- "name": "Lxgr",
- "website": "https://github.com/lxgr-linux"
+ "name": "Lxgr",
+ "website": "https://github.com/lxgr-linux"
}
diff --git a/data/authors/lázaro-blanc.json b/data/authors/lázaro-blanc.json
index 6846565..49f5260 100644
--- a/data/authors/lázaro-blanc.json
+++ b/data/authors/lázaro-blanc.json
@@ -1,4 +1,4 @@
{
- "name": "Lázaro Blanc",
- "website": "https://blnc.io"
+ "name": "Lázaro Blanc",
+ "website": "https://blnc.io"
}
diff --git a/data/authors/martin-chrzanowski.json b/data/authors/martin-chrzanowski.json
index d7605cd..517bc95 100644
--- a/data/authors/martin-chrzanowski.json
+++ b/data/authors/martin-chrzanowski.json
@@ -1,8 +1,8 @@
{
- "name": "Martin Chrzanowski",
- "website": "https://m-chrzan.xyz",
- "donate": "https://m-chrzan.xyz/donate.html",
- "btc": "15CRCVx5okbTDwU6M4kmA1JGTimtFkZFak",
- "xmr": "43a9nnjbS38daKSM7reXJE3CydjZMxdj6Yu4YLvP1zN7TfrHGBjiEKy6PPAuznSYpG6Af1ip6qBkn85Lahtqj7fZVQKMdJu",
- "eth": "0x8370f8De24c4Dc0459CF22DAaAe259f89A03e626"
+ "name": "Martin Chrzanowski",
+ "website": "https://m-chrzan.xyz",
+ "donate": "https://m-chrzan.xyz/donate.html",
+ "btc": "15CRCVx5okbTDwU6M4kmA1JGTimtFkZFak",
+ "xmr": "43a9nnjbS38daKSM7reXJE3CydjZMxdj6Yu4YLvP1zN7TfrHGBjiEKy6PPAuznSYpG6Af1ip6qBkn85Lahtqj7fZVQKMdJu",
+ "eth": "0x8370f8De24c4Dc0459CF22DAaAe259f89A03e626"
}
diff --git a/data/authors/martin-stohanzl.json b/data/authors/martin-stohanzl.json
index fc9a32e..bf5b46e 100644
--- a/data/authors/martin-stohanzl.json
+++ b/data/authors/martin-stohanzl.json
@@ -1,4 +1,4 @@
{
- "name": "Martin Stohanzl",
- "website": "https://loesmartin.at"
+ "name": "Martin Stohanzl",
+ "website": "https://loesmartin.at"
}
diff --git a/data/authors/mental-outlaw.json b/data/authors/mental-outlaw.json
index d5b9902..da0e0a1 100644
--- a/data/authors/mental-outlaw.json
+++ b/data/authors/mental-outlaw.json
@@ -1,5 +1,5 @@
{
- "name": "Mental Outlaw",
- "website": "https://www.youtube.com/user/MentalOutlawStudios",
- "xmr": "45F2bNHVcRzXVBsvZ5giyvKGAgm6LFhMsjUUVPTEtdgJJ5SNyxzSNUmFSBR5qCCWLpjiUjYMkmZoX9b3cChNjvxR7kvh436"
+ "name": "Mental Outlaw",
+ "website": "https://www.youtube.com/user/MentalOutlawStudios",
+ "xmr": "45F2bNHVcRzXVBsvZ5giyvKGAgm6LFhMsjUUVPTEtdgJJ5SNyxzSNUmFSBR5qCCWLpjiUjYMkmZoX9b3cChNjvxR7kvh436"
}
diff --git a/data/authors/mfed3.json b/data/authors/mfed3.json
index 34626f5..6bdb1a1 100644
--- a/data/authors/mfed3.json
+++ b/data/authors/mfed3.json
@@ -1,4 +1,4 @@
{
- "name": "mfed3",
- "xmr": "48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2"
+ "name": "mfed3",
+ "xmr": "48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2"
}
diff --git a/data/authors/michael.json b/data/authors/michael.json
index 789e4ef..61f4b45 100644
--- a/data/authors/michael.json
+++ b/data/authors/michael.json
@@ -1,4 +1,4 @@
{
- "name": "Michael",
- "website": "https://murphym.dev/"
+ "name": "Michael",
+ "website": "https://murphym.dev/"
}
diff --git a/data/authors/miika-nissi.json b/data/authors/miika-nissi.json
index a9132f9..9fa6f39 100644
--- a/data/authors/miika-nissi.json
+++ b/data/authors/miika-nissi.json
@@ -1,4 +1,4 @@
{
- "name": "Miika Nissi",
- "website": "https://miikanissi.com"
+ "name": "Miika Nissi",
+ "website": "https://miikanissi.com"
}
diff --git a/data/authors/miraunpajaro.json b/data/authors/miraunpajaro.json
index 556dfa3..89636e2 100644
--- a/data/authors/miraunpajaro.json
+++ b/data/authors/miraunpajaro.json
@@ -1,6 +1,6 @@
{
- "name": "miraunpajaro",
- "website": "https://marhuenda.in",
- "website_tor":"http://whd6ybsnrjx5235id6rfvjagb3lerinqhnqph4zbztkbqvufv3yppnid.onion",
- "xmr": "49UT7DWUCJfBTwHKP5tx4c15UFqR43uJ6Ag7nQsfTWJWZsnbz7HEZ3KZiAiEG1W2LW1mVoowER47gTeLxR7Vq4io5xLbTkp"
+ "name": "miraunpajaro",
+ "website": "https://marhuenda.in",
+ "website_tor": "http://whd6ybsnrjx5235id6rfvjagb3lerinqhnqph4zbztkbqvufv3yppnid.onion",
+ "xmr": "49UT7DWUCJfBTwHKP5tx4c15UFqR43uJ6Ag7nQsfTWJWZsnbz7HEZ3KZiAiEG1W2LW1mVoowER47gTeLxR7Vq4io5xLbTkp"
}
\ No newline at end of file
diff --git a/data/authors/mjt91.json b/data/authors/mjt91.json
index 530ecf3..3fb8d8a 100644
--- a/data/authors/mjt91.json
+++ b/data/authors/mjt91.json
@@ -1,5 +1,5 @@
{
- "name": "mjt91",
- "website": "https://github.com/mjt91",
- "donate": "https://www.paypal.com/paypalme/mjt91"
+ "name": "mjt91",
+ "website": "https://github.com/mjt91",
+ "donate": "https://www.paypal.com/paypalme/mjt91"
}
diff --git a/data/authors/mons.json b/data/authors/mons.json
index 1721696..6dea2d2 100644
--- a/data/authors/mons.json
+++ b/data/authors/mons.json
@@ -1,5 +1,5 @@
{
- "name": "Mons",
- "website": "https://blog.mons.ws/",
- "donate": "https://yoomoney.ru/to/41001158104834"
+ "name": "Mons",
+ "website": "https://blog.mons.ws/",
+ "donate": "https://yoomoney.ru/to/41001158104834"
}
diff --git a/data/authors/mr-mip.json b/data/authors/mr-mip.json
index 4496fbf..10b9e03 100644
--- a/data/authors/mr-mip.json
+++ b/data/authors/mr-mip.json
@@ -1,4 +1,4 @@
{
- "name": "Mr. Mip",
- "website": "https://mrmip.dev"
+ "name": "Mr. Mip",
+ "website": "https://mrmip.dev"
}
diff --git a/data/authors/mttwdevelops.json b/data/authors/mttwdevelops.json
index c5a0229..f9737b3 100644
--- a/data/authors/mttwdevelops.json
+++ b/data/authors/mttwdevelops.json
@@ -1,5 +1,5 @@
{
- "name": "mttwdevelops",
- "website": "https://github.com/mttwdevelops",
- "xmr": "46ZkjzFHDFZfys75kQ1dYw52rZPG2a1amAmV39itnRuSfoqGg3bWXdtWRs5EDzq2z1giqNiK971dQBz216C2PywJRNB1rz8"
+ "name": "mttwdevelops",
+ "website": "https://github.com/mttwdevelops",
+ "xmr": "46ZkjzFHDFZfys75kQ1dYw52rZPG2a1amAmV39itnRuSfoqGg3bWXdtWRs5EDzq2z1giqNiK971dQBz216C2PywJRNB1rz8"
}
diff --git a/data/authors/nacchofer31.json b/data/authors/nacchofer31.json
index 2c3fc03..376a49d 100644
--- a/data/authors/nacchofer31.json
+++ b/data/authors/nacchofer31.json
@@ -1,4 +1,4 @@
{
- "name": "Nacchofer31",
- "website": "https://github.com/Nacchofer31"
+ "name": "Nacchofer31",
+ "website": "https://github.com/Nacchofer31"
}
diff --git a/data/authors/nelson-morrow.json b/data/authors/nelson-morrow.json
index f8b680f..3a81ffc 100644
--- a/data/authors/nelson-morrow.json
+++ b/data/authors/nelson-morrow.json
@@ -1,4 +1,4 @@
{
- "name": "Nelson Morrow",
- "website": "https://nelmo.xyz"
+ "name": "Nelson Morrow",
+ "website": "https://nelmo.xyz"
}
diff --git a/data/authors/nihar-samantaray.json b/data/authors/nihar-samantaray.json
index d134fb9..1bc78ab 100644
--- a/data/authors/nihar-samantaray.json
+++ b/data/authors/nihar-samantaray.json
@@ -1,5 +1,5 @@
{
- "name": "Nihar Samantaray",
- "website": "https://nihars.com",
- "email": "i@nihars.com"
+ "name": "Nihar Samantaray",
+ "website": "https://nihars.com",
+ "email": "i@nihars.com"
}
diff --git a/data/authors/octopusonfire.json b/data/authors/octopusonfire.json
index 4b78c8e..a417a5e 100644
--- a/data/authors/octopusonfire.json
+++ b/data/authors/octopusonfire.json
@@ -1,4 +1,4 @@
{
- "name": "OctopusOnFire",
- "website": "https://www.minds.com/OctopusOnFire/"
+ "name": "OctopusOnFire",
+ "website": "https://www.minds.com/OctopusOnFire/"
}
diff --git a/data/authors/oq-olarte.json b/data/authors/oq-olarte.json
index 52a0b47..1667dfa 100644
--- a/data/authors/oq-olarte.json
+++ b/data/authors/oq-olarte.json
@@ -1,5 +1,5 @@
{
- "name": "O.Q. Olarte",
- "website": "https://oqolarte.github.io",
- "donate": "https://oqolarte.github.io/support"
+ "name": "O.Q. Olarte",
+ "website": "https://oqolarte.github.io",
+ "donate": "https://oqolarte.github.io/support"
}
diff --git a/data/authors/patryk-niedźwiedziński.json b/data/authors/patryk-niedźwiedziński.json
index 3499fed..e890cf6 100644
--- a/data/authors/patryk-niedźwiedziński.json
+++ b/data/authors/patryk-niedźwiedziński.json
@@ -1,4 +1,4 @@
{
- "name": "Patryk Niedźwiedziński",
- "website": "https://niedzwiedzinski.cyou"
+ "name": "Patryk Niedźwiedziński",
+ "website": "https://niedzwiedzinski.cyou"
}
diff --git a/data/authors/pazu.json b/data/authors/pazu.json
index 6b32865..33e7151 100644
--- a/data/authors/pazu.json
+++ b/data/authors/pazu.json
@@ -1,5 +1,5 @@
{
- "name": "pazu",
- "xmr": "48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi",
- "btc": "17FWEWrKuock7eeZY3DTne7LgES1uKYZK5"
+ "name": "pazu",
+ "xmr": "48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi",
+ "btc": "17FWEWrKuock7eeZY3DTne7LgES1uKYZK5"
}
diff --git a/data/authors/peepopoggers.json b/data/authors/peepopoggers.json
index 9cb2938..171095a 100644
--- a/data/authors/peepopoggers.json
+++ b/data/authors/peepopoggers.json
@@ -1,4 +1,4 @@
{
- "name": "peepopoggers",
- "website": "https://github.com/peepopoggers"
+ "name": "peepopoggers",
+ "website": "https://github.com/peepopoggers"
}
diff --git a/data/authors/peter-wilbrink.json b/data/authors/peter-wilbrink.json
index 0c9cd4a..d3d54ac 100644
--- a/data/authors/peter-wilbrink.json
+++ b/data/authors/peter-wilbrink.json
@@ -1,4 +1,4 @@
{
- "name": "Peter Wilbrink",
- "website": "https://printplaatreparatie.nl"
+ "name": "Peter Wilbrink",
+ "website": "https://printplaatreparatie.nl"
}
diff --git a/data/authors/philip-wittamore.json b/data/authors/philip-wittamore.json
index c8e1cbd..1d2fdd4 100644
--- a/data/authors/philip-wittamore.json
+++ b/data/authors/philip-wittamore.json
@@ -1,4 +1,4 @@
{
- "name": "Philip Wittamore",
- "website": "https://wittamore.com"
+ "name": "Philip Wittamore",
+ "website": "https://wittamore.com"
}
diff --git a/data/authors/postbellum.json b/data/authors/postbellum.json
index 21a7755..92c9ef6 100644
--- a/data/authors/postbellum.json
+++ b/data/authors/postbellum.json
@@ -1,4 +1,4 @@
{
- "name": "Postbellum",
- "website": "https://github.com/postbellum"
+ "name": "Postbellum",
+ "website": "https://github.com/postbellum"
}
diff --git a/data/authors/ram-pari.json b/data/authors/ram-pari.json
index 0dba701..5aaff66 100644
--- a/data/authors/ram-pari.json
+++ b/data/authors/ram-pari.json
@@ -1,5 +1,5 @@
{
- "name": "Ram Pari",
- "website": "https://github.com/ramkpari",
- "btc": "bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w"
+ "name": "Ram Pari",
+ "website": "https://github.com/ramkpari",
+ "btc": "bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w"
}
diff --git a/data/authors/rami-shafikov.json b/data/authors/rami-shafikov.json
index 82f6741..fc4e01e 100644
--- a/data/authors/rami-shafikov.json
+++ b/data/authors/rami-shafikov.json
@@ -1,4 +1,4 @@
{
- "name": "Rami Shafikov",
- "website": "https://shafikov.ca"
+ "name": "Rami Shafikov",
+ "website": "https://shafikov.ca"
}
diff --git a/data/authors/reneon.json b/data/authors/reneon.json
index c3cf1af..88fc800 100644
--- a/data/authors/reneon.json
+++ b/data/authors/reneon.json
@@ -1,4 +1,4 @@
{
- "name": "Reneon",
- "website": "https://github.com/github-reneon"
+ "name": "Reneon",
+ "website": "https://github.com/github-reneon"
}
diff --git a/data/authors/ricky-linden.json b/data/authors/ricky-linden.json
index 5a9b551..c3cb5ad 100644
--- a/data/authors/ricky-linden.json
+++ b/data/authors/ricky-linden.json
@@ -1,5 +1,5 @@
{
- "name": "Ricky Lindén",
- "website": "https://rickylinden.com",
- "donate": "https://rickylinden.com/donate.html"
+ "name": "Ricky Lindén",
+ "website": "https://rickylinden.com",
+ "donate": "https://rickylinden.com/donate.html"
}
diff --git a/data/authors/rijk.json b/data/authors/rijk.json
index 2324aad..9e423ae 100644
--- a/data/authors/rijk.json
+++ b/data/authors/rijk.json
@@ -1,4 +1,4 @@
{
- "name": "Rijk",
- "website": "https://github.com/rijkvp"
+ "name": "Rijk",
+ "website": "https://github.com/rijkvp"
}
diff --git a/data/authors/robert5800.json b/data/authors/robert5800.json
index 04a8b89..daa6520 100644
--- a/data/authors/robert5800.json
+++ b/data/authors/robert5800.json
@@ -1,4 +1,4 @@
{
- "name": "Robert",
- "website": "https://github.com/robert5800"
+ "name": "Robert",
+ "website": "https://github.com/robert5800"
}
diff --git a/data/authors/ryan-wilson.json b/data/authors/ryan-wilson.json
index 238d56f..1607a68 100644
--- a/data/authors/ryan-wilson.json
+++ b/data/authors/ryan-wilson.json
@@ -1,5 +1,5 @@
{
- "name": "Ryan Wilson",
- "website": "https://rdwilson.xyz",
- "donate": "https://rdwilson.xyz/donate.html"
+ "name": "Ryan Wilson",
+ "website": "https://rdwilson.xyz",
+ "donate": "https://rdwilson.xyz/donate.html"
}
diff --git a/data/authors/sadoon-albader.json b/data/authors/sadoon-albader.json
index 0c7fa79..4b09d3c 100644
--- a/data/authors/sadoon-albader.json
+++ b/data/authors/sadoon-albader.json
@@ -1,4 +1,4 @@
{
- "name": "Sadoon AlBader",
- "website": "https://soulserv.xyz"
+ "name": "Sadoon AlBader",
+ "website": "https://soulserv.xyz"
}
diff --git a/data/authors/sami-ben-romdhane.json b/data/authors/sami-ben-romdhane.json
index 6daf749..846a5b2 100644
--- a/data/authors/sami-ben-romdhane.json
+++ b/data/authors/sami-ben-romdhane.json
@@ -1,6 +1,6 @@
{
- "name": "Sami Ben Romdhane",
- "btc": "bc1q5935r8ly3gpmndftf5dttpmqjycuw92x3snepg",
- "xmr": "43DQYosBEoR5PhztL76411LRKLZ9m2jJb3ENonb4tppV9wvMtizgvDiP3RKjp9UfbdaU9TvEXsCeFU7q64NEcdawRB2pC9i",
- "website": "https://based-mathematics.netlify.app/"
+ "name": "Sami Ben Romdhane",
+ "btc": "bc1q5935r8ly3gpmndftf5dttpmqjycuw92x3snepg",
+ "xmr": "43DQYosBEoR5PhztL76411LRKLZ9m2jJb3ENonb4tppV9wvMtizgvDiP3RKjp9UfbdaU9TvEXsCeFU7q64NEcdawRB2pC9i",
+ "website": "https://based-mathematics.netlify.app/"
}
diff --git a/data/authors/sekthor.json b/data/authors/sekthor.json
index 821491f..d1992eb 100644
--- a/data/authors/sekthor.json
+++ b/data/authors/sekthor.json
@@ -1,5 +1,5 @@
{
- "name": "sekthor",
- "website": "https://github.com/sekthor",
- "email": "sekthor@protonmail.ch"
+ "name": "sekthor",
+ "website": "https://github.com/sekthor",
+ "email": "sekthor@protonmail.ch"
}
diff --git a/data/authors/shane-kunz.json b/data/authors/shane-kunz.json
index ee6adb2..27d2961 100644
--- a/data/authors/shane-kunz.json
+++ b/data/authors/shane-kunz.json
@@ -1,4 +1,4 @@
{
- "name": "Shane Kunz",
- "website": "https://shanekunz.com"
+ "name": "Shane Kunz",
+ "website": "https://shanekunz.com"
}
diff --git a/data/authors/shou-ganai.json b/data/authors/shou-ganai.json
index 6a10db5..4d51e73 100644
--- a/data/authors/shou-ganai.json
+++ b/data/authors/shou-ganai.json
@@ -1,4 +1,4 @@
{
- "name": "Shou",
- "website": "https://shouganai.xyz"
+ "name": "Shou",
+ "website": "https://shouganai.xyz"
}
diff --git a/data/authors/siedes.json b/data/authors/siedes.json
index 6131eb1..fb3e966 100644
--- a/data/authors/siedes.json
+++ b/data/authors/siedes.json
@@ -1,4 +1,4 @@
{
- "name": "siedes",
- "website": "https://github.com/siedes"
+ "name": "siedes",
+ "website": "https://github.com/siedes"
}
diff --git a/data/authors/siggines.json b/data/authors/siggines.json
index a0f64b8..9afb193 100644
--- a/data/authors/siggines.json
+++ b/data/authors/siggines.json
@@ -1,4 +1,4 @@
{
- "name": "Jacob Siggins",
- "website": "http://jacobsiggins.co.uk"
+ "name": "Jacob Siggins",
+ "website": "https://jacobsiggins.co.uk"
}
diff --git a/data/authors/sinan-kurtulmuş.json b/data/authors/sinan-kurtulmuş.json
index ed1f567..9db7ab1 100644
--- a/data/authors/sinan-kurtulmuş.json
+++ b/data/authors/sinan-kurtulmuş.json
@@ -1,4 +1,4 @@
{
- "name": "Sinan Kurtulmuş",
- "website": "https://www.sinankurtulmus.net"
+ "name": "Sinan Kurtulmuş",
+ "website": "https://www.sinankurtulmus.net"
}
diff --git a/data/authors/skipper-davies.json b/data/authors/skipper-davies.json
index 76d89f7..cca6c45 100644
--- a/data/authors/skipper-davies.json
+++ b/data/authors/skipper-davies.json
@@ -1,4 +1,4 @@
{
- "name": "Skipper Davies",
- "website": "https://github.com/ferociousmadman"
+ "name": "Skipper Davies",
+ "website": "https://github.com/ferociousmadman"
}
diff --git a/data/authors/stanislav.json b/data/authors/stanislav.json
index e9f4cf6..8442eb6 100644
--- a/data/authors/stanislav.json
+++ b/data/authors/stanislav.json
@@ -1,4 +1,4 @@
{
- "name": "Stanislav",
- "website": "http://git.io/monesonn"
+ "name": "Stanislav",
+ "website": "https://git.io/monesonn"
}
diff --git a/data/authors/svent.json b/data/authors/svent.json
index 519d383..c9b1dba 100644
--- a/data/authors/svent.json
+++ b/data/authors/svent.json
@@ -1,4 +1,4 @@
{
- "name": "SvenT",
- "website": "https://github.com/s8svtang"
+ "name": "SvenT",
+ "website": "https://github.com/s8svtang"
}
diff --git a/data/authors/tait.json b/data/authors/tait.json
index bc34f0b..4d1f8f3 100644
--- a/data/authors/tait.json
+++ b/data/authors/tait.json
@@ -1,4 +1,4 @@
{
- "name": "Tait",
- "website": "https://tait.tech"
+ "name": "Tait",
+ "website": "https://tait.tech"
}
diff --git a/data/authors/tanner-wilcox.json b/data/authors/tanner-wilcox.json
index 67e6b1c..5419fe7 100644
--- a/data/authors/tanner-wilcox.json
+++ b/data/authors/tanner-wilcox.json
@@ -1,5 +1,5 @@
{
- "name": "Tanner Wilcox",
- "website": "https://git.najer.info/twiclo",
- "donate": "https://twil.cx/donate.txt"
+ "name": "Tanner Wilcox",
+ "website": "https://git.najer.info/twiclo",
+ "donate": "https://twil.cx/donate.txt"
}
diff --git a/data/authors/techiedamien.json b/data/authors/techiedamien.json
index bd26cdd..db3398e 100644
--- a/data/authors/techiedamien.json
+++ b/data/authors/techiedamien.json
@@ -1,4 +1,4 @@
{
- "name": "TechieDamien",
- "website": "https://techiedamien.xyz"
+ "name": "TechieDamien",
+ "website": "https://techiedamien.xyz"
}
diff --git a/data/authors/teo-dragovic.json b/data/authors/teo-dragovic.json
index 1b29d02..b937eb8 100644
--- a/data/authors/teo-dragovic.json
+++ b/data/authors/teo-dragovic.json
@@ -1,4 +1,4 @@
{
- "name": "Teo Dragovic",
- "website": "https://teodragovic.com"
+ "name": "Teo Dragovic",
+ "website": "https://teodragovic.com"
}
diff --git a/data/authors/the-birchmen.json b/data/authors/the-birchmen.json
index ee9560b..dc5e4c8 100644
--- a/data/authors/the-birchmen.json
+++ b/data/authors/the-birchmen.json
@@ -1,4 +1,4 @@
{
- "name": "the-birchmen",
- "website": "https://github.com/the-birchmen/"
+ "name": "the-birchmen",
+ "website": "https://github.com/the-birchmen/"
}
diff --git a/data/authors/themisch.json b/data/authors/themisch.json
index a61ee4d..24f77f4 100644
--- a/data/authors/themisch.json
+++ b/data/authors/themisch.json
@@ -1,5 +1,5 @@
{
- "name": "themisch",
- "website": "http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion",
- "donate": "http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion/donate.html"
+ "name": "themisch",
+ "website": "http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion",
+ "donate": "http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion/donate.html"
}
diff --git a/data/authors/thijs-wester.json b/data/authors/thijs-wester.json
index 6c8a7cf..48444f9 100644
--- a/data/authors/thijs-wester.json
+++ b/data/authors/thijs-wester.json
@@ -1,4 +1,4 @@
{
- "name": "Thijs Wester",
- "website": "https://wester.digital"
+ "name": "Thijs Wester",
+ "website": "https://wester.digital"
}
diff --git a/data/authors/tom-cotter.json b/data/authors/tom-cotter.json
index 4323547..4f3af28 100644
--- a/data/authors/tom-cotter.json
+++ b/data/authors/tom-cotter.json
@@ -1,5 +1,5 @@
{
- "name": "Thomas Cotter",
- "website": "http://77.68.118.83/",
- "xmr": "45E5PC6q2j8gM6Vm6NnSQeM1HT4UQsUTYeqM2k6y2oBY2SmHbm5jEGvXnR67eRknJGPW8R8L4hSj7JL74Wc24xWzDrQVUB6"
+ "name": "Thomas Cotter",
+ "website": "http://77.68.118.83/",
+ "xmr": "45E5PC6q2j8gM6Vm6NnSQeM1HT4UQsUTYeqM2k6y2oBY2SmHbm5jEGvXnR67eRknJGPW8R8L4hSj7JL74Wc24xWzDrQVUB6"
}
diff --git a/data/authors/tom-fasano.json b/data/authors/tom-fasano.json
index 5ae800c..ab6b374 100644
--- a/data/authors/tom-fasano.json
+++ b/data/authors/tom-fasano.json
@@ -1,7 +1,7 @@
{
- "name": "Tom",
- "website": "https://tomfasano.net",
- "btc": "bc1qgphyvk4hpmedga833t2cgs2ensrerypaz5s2kw",
- "xmr": "45Y35khUdxxKgwXeQ5YJQyFRhndGdqFXHC8eP2y46bNx8h9z91xG9dyjjz1mQjEGksida7HJaZAXHaKFBfpKSVbpMLoQm2w",
- "donate": "https://tomfasano.net/donate"
+ "name": "Tom",
+ "website": "https://tomfasano.net",
+ "btc": "bc1qgphyvk4hpmedga833t2cgs2ensrerypaz5s2kw",
+ "xmr": "45Y35khUdxxKgwXeQ5YJQyFRhndGdqFXHC8eP2y46bNx8h9z91xG9dyjjz1mQjEGksida7HJaZAXHaKFBfpKSVbpMLoQm2w",
+ "donate": "https://tomfasano.net/donate"
}
diff --git a/data/authors/tufek.json b/data/authors/tufek.json
index 421795a..5386fa2 100644
--- a/data/authors/tufek.json
+++ b/data/authors/tufek.json
@@ -1,5 +1,5 @@
{
- "name": "TuFeK Yamero",
- "email": "tufek@floan.fr",
- "xmr": "89hGBR3GXL9XhVCE7iEHZPCpbKtKsqy8gE8M2stJ5LwdQknFYMSYa3ya52zKCya6HWQKs3QWobTKWKjxL3R2Dgi8VJm6Tp1"
+ "name": "TuFeK Yamero",
+ "email": "tufek@floan.fr",
+ "xmr": "89hGBR3GXL9XhVCE7iEHZPCpbKtKsqy8gE8M2stJ5LwdQknFYMSYa3ya52zKCya6HWQKs3QWobTKWKjxL3R2Dgi8VJm6Tp1"
}
diff --git a/data/authors/vlad.json b/data/authors/vlad.json
index fee5a13..97cd018 100644
--- a/data/authors/vlad.json
+++ b/data/authors/vlad.json
@@ -1,4 +1,4 @@
{
- "name": "Vlad",
- "website": "https://github.com/VladPetryshyn"
+ "name": "Vlad",
+ "website": "https://github.com/VladPetryshyn"
}
diff --git a/data/authors/vod3.json b/data/authors/vod3.json
index 9e32b07..2b97b22 100644
--- a/data/authors/vod3.json
+++ b/data/authors/vod3.json
@@ -1,4 +1,4 @@
{
- "name": "vod3",
- "btc": "3DdikYnxPHv6Bz6qgXYoyxrcbikADqxwNd"
+ "name": "vod3",
+ "btc": "3DdikYnxPHv6Bz6qgXYoyxrcbikADqxwNd"
}
diff --git a/data/authors/yakatan.json b/data/authors/yakatan.json
index 3885217..7f142c7 100644
--- a/data/authors/yakatan.json
+++ b/data/authors/yakatan.json
@@ -1,4 +1,4 @@
{
- "name": "yakataN",
- "website": "https://github.com/yakataN"
+ "name": "yakataN",
+ "website": "https://github.com/yakataN"
}
diff --git a/data/authors/yaroslav-smirnov.json b/data/authors/yaroslav-smirnov.json
index a7acc5c..7ec9d38 100644
--- a/data/authors/yaroslav-smirnov.json
+++ b/data/authors/yaroslav-smirnov.json
@@ -1,5 +1,5 @@
{
- "name": "Yaroslav de la Peña Smirnov",
- "website": "https://www.yaroslavps.com/",
- "donate": "https://www.yaroslavps.com/donate"
+ "name": "Yaroslav de la Peña Smirnov",
+ "website": "https://www.yaroslavps.com/",
+ "donate": "https://www.yaroslavps.com/donate"
}
diff --git a/data/authors/yiusa.json b/data/authors/yiusa.json
index 4cc6a46..c94c5db 100644
--- a/data/authors/yiusa.json
+++ b/data/authors/yiusa.json
@@ -1,4 +1,4 @@
{
- "name": "Yiusa",
- "eth": "0x68f1317c6512f0267fa711cafb6c134ae968fa80"
+ "name": "Yiusa",
+ "eth": "0x68f1317c6512f0267fa711cafb6c134ae968fa80"
}
diff --git a/data/authors/yorge-z.json b/data/authors/yorge-z.json
index 5b9107b..39658f5 100644
--- a/data/authors/yorge-z.json
+++ b/data/authors/yorge-z.json
@@ -1,4 +1,4 @@
{
- "name": "Yorge Z",
- "website": "https://github.com/yorgez"
+ "name": "Yorge Z",
+ "website": "https://github.com/yorgez"
}
diff --git a/data/authors/zyansheep.json b/data/authors/zyansheep.json
index 23d2e8d..430cd42 100644
--- a/data/authors/zyansheep.json
+++ b/data/authors/zyansheep.json
@@ -1,5 +1,5 @@
{
- "name": "Zyansheep",
- "website": "https://github.com/zyansheep",
- "xmr": "84qR8cAwqf4eSSBoEgh11W2yhiV9XsePjMhL7M2gQ3TdPcoY2wHuthHEnqX2dH2hTZKh3CBQLUqBZAS77Yrgjh8v5kHwhL5"
+ "name": "Zyansheep",
+ "website": "https://github.com/zyansheep",
+ "xmr": "84qR8cAwqf4eSSBoEgh11W2yhiV9XsePjMhL7M2gQ3TdPcoY2wHuthHEnqX2dH2hTZKh3CBQLUqBZAS77Yrgjh8v5kHwhL5"
}
\ No newline at end of file
diff --git a/layouts/partials/contributor.html b/layouts/partials/contributor.html
index 25c14bc..ebad4bc 100644
--- a/layouts/partials/contributor.html
+++ b/layouts/partials/contributor.html
@@ -2,24 +2,25 @@
{{- if $author -}}
{{- end -}}
\ No newline at end of file
diff --git a/layouts/shortcodes/artlist.html b/layouts/shortcodes/artlist.html
index 5d27c08..33f8a84 100644
--- a/layouts/shortcodes/artlist.html
+++ b/layouts/shortcodes/artlist.html
@@ -1,7 +1,8 @@
diff --git a/static/favicon.svg b/static/favicon.svg
index 8483e7f..31d1174 100644
--- a/static/favicon.svg
+++ b/static/favicon.svg
@@ -1 +1,36 @@
-
\ No newline at end of file
+
\ No newline at end of file
diff --git a/static/pix/btc.svg b/static/pix/btc.svg
index b3fd9e3..3112f87 100644
--- a/static/pix/btc.svg
+++ b/static/pix/btc.svg
@@ -1,7 +1,10 @@
-
Monero: 
Bitcoin: 
Ether: 
