diff --git a/src/beef-goulash.md b/src/beef-goulash.md
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+# Beef Goulash
+
+![Beef Goulash](pix/beef-goulash.webp)
+
+Although it takes some time to make - about 1hr 30 minutes, it is actually quite
+easy to make, and it is a really hearty and delicious recipe, if I do say so
+myself.
+
+## Ingredients
+
+The ingredients here are for about 2-3 portions, depending on your appetite:
+
+* 500g beef
+* 300-400g potatoes
+* 1 carrot
+* 1 medium onion
+* 12 tablespoons tomato paste
+* 500ml water
+* 3-4 garlic cloves
+* 3-4 bay leaves
+* Curcuma
+* Paprika
+* Oregano
+* Parsley
+* Caraway
+* Basil (optional)
+* Cilantro (optional)
+* 2-3 champignon mushrooms (optional)
+
+## Instructions
+
+1. Heat up the frying pan and add some oil.
+2. Cut the potatoes into small pieces and fry them on the frying pan over
+   medium-heat, add some salt.
+3. Chop the onion.
+4. Cut the beef into small enough pieces and dust with flour.
+5. After about 15 minutes of frying the potatoes, add the onions and beef to the
+   pan and fry for another 10-15 minutes, or until brown.
+6. While the beef, potatoes and onions are frying, cut the carrot and mushrooms,
+   and chop the parsley and cilantro.
+7. Once the beef is brown, add water to the pan, and add the rest of the
+   ingredients, including salt, black pepper and herbs/spices to taste.
+8. Mix thoroughly, cover the pan with a lid and stew for about 60-80 minutes
+   over low-heat. While it is stewing, you can get back to doing some other
+   things, like watching memes.
+9. Remove from stove, serve hot and enjoy with some beer or cider (or your
+   favorite beverage).
+
+Originally published at [https://www.yaroslavps.com/food/beef-goulash/](https://www.yaroslavps.com/food/beef-goulash/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/cheesy-meatballs.md b/src/cheesy-meatballs.md
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+# Cheesy Meatballs with Tomato Sauce
+
+![Cheesy Meatballs with Tomato Sauce](pix/cheesy-meatballs.webp)
+
+Nothing beats meat, cheese and tomato combined together to create the best
+combination of flavors that man has created.
+
+## Ingredients
+
+The quantities here are for about two adult portions. That is, if you are also
+making some side dish, like in the photo.
+
+For the meatballs:
+
+* 300-400g of ground beef meat
+* 1/4 of an onion
+* ~70g of cheese; I have made with different cheese types, but usually I use
+  Gouda
+* Parsley
+* 1-2 garlic cloves
+* 1 egg
+* ~1/5 metric cups (~50ml) of bread crumbs
+
+For the sauce:
+
+* 250ml of water
+* 8 spoonfuls of tomato paste
+* Oregano
+* Basil
+* Black pepper
+
+## Instructions
+
+1. Beat the egg(s) in a large bowl.
+2. Add in the ground beef, and the bread crumbs and mix.
+3. Chop the onion into small pieces and add it to the bowl.
+4. Mince the garlic cloves and add to the bowl.
+5. Dice the parsley leaves and add to the bowl.
+6. Salt the beef mix and mix it thoroughly.
+7. Cut the cheese into cubes. The amount of cubes you will need will depend on
+   how many meatballs you make, which depends on how big you want to make the
+   meatballs. You get the idea.
+8. Take a cheese cube and wrap with enough ground meat to completely cover it.
+   Repeat this process until you've run out of the ground beef mix.
+9. Heat the frying pan, add some olive oil, and add the meatballs. Cook over
+   medium heat rolling the meatballs from time to time until they are slightly
+   brown from all sides (wait, spheres have no sides).
+10. When the meatballs look done, pour the water and tomato paste; add the dried
+    oregano and basil, and ground black pepper; and salt to taste.
+11. Cook over medium-low heat for about ten minutes rolling the meatballs so
+    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/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/country-skillet.md b/src/country-skillet.md
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+# Country Breakfast Skillet
+
+![Country Breakfast Skillet](pix/country-skillet.webp)
+
+If you are feeling quite hungry after just waking up and want to have a
+breakfast to fill your HP and stamina bars for the day, I've got just the
+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
+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
+day will do.
+
+## Ingredients
+
+Since I more often than not cook this only for myself, the ingredient list below
+is calculated for one person. Once more, this is not a strict ingredient list,
+so you can really add anything you want. I would say that the only ingredients
+that are a most are the eggs and the potatoes. The rest of the ingredients I
+will mark with * for the ones that I usually use, and ** for ingredients that I
+have used, but seldom use.
+
+* 2 eggs
+* 2 small/medium-sized potatoes
+* Salt
+* Black pepper
+* 4-6 bacon stripes*
+* ½ an onion*
+* Cheese (I usually use Gouda)*
+* Paprika*
+* A couple of Champignon 'shrooms**
+* Some slices of bell pepper**
+
+## Instructions
+
+1. Cut the bacon into pieces and fry it on a pan.
+2. Cut the potatoes into small cubes.
+3. After frying the bacon, set aside and use the bacon grease to fry the
+   potatoes over medium/medium-low heat for about 20 minutes.
+4. Add some salt and paprika to the potatoes, mix well and cook for another ten
+   minutes.
+5. Cut the onions and add them to the frying pan. Cook for about five minutes.
+6. If you decide to add some vegetables, like mushrooms or peppers, add them
+   now.
+7. Now, there are two ways you can cook the eggs.*
+    * Beat the eggs in a bowl and the pour them onto the pan.
+    * Or just crack the eggs directly on the mix in the pan and mix everything
+      thoroughly.
+8. Cut the cheese into small slices and add it.
+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.
+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/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/creamy-mashed-potatoes.md b/src/creamy-mashed-potatoes.md
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+# Creamy Mashed Potatoes
+
+![Creamy Mashed Potatoes](pix/creamy-mashed-potatoes.webp)
+
+Mashed potatoes is a really great recipe that is often relegated to the position
+of side dish. This recipe is a spin of the classical mashed potatoes recipe
+that's got itself more going on. You can serve this dish for a relatively light
+meal, or you can also serve it as a side dish if you want to have a really
+hearty meal.
+
+## Ingredients
+
+The quantities here are for about four adult portions. If you are planning on
+eating this as a side dish, it might be more like 6-8 portions.
+
+* 1kg potatoes
+* 200ml milk*
+* 200ml mayonnaise*
+* ~100g cheese
+* Garlic powder
+* 12-16 strips of bacon
+* Butter
+* 3-4 green onions
+* Black pepper
+* Salt
+
+\*You can play with the proportions depending on how creamy or dry you want the
+mashed potatoes to be.
+
+## Instructions
+
+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
+   the bacon into little pieces and fry it.
+4. Warm up the milk and mayonnaise.
+5. Shred the cheese.
+6. When the potatoes are done, remove all water from the pot, add the warm milk
+   and mayonnaise mix, add some butter, and mash with a potato masher or a
+   blender.
+7. Add some salt, black pepper and garlic powder to taste and continue mashing
+   the mix.
+8. Once the mix is somewhat homogeneous and the potatoes are properly mashed,
+   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/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/guacamole.md b/src/guacamole.md
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+++ b/src/guacamole.md
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+# Fresh Guacamole
+
+![Fresh Guacamole](pix/guacamole.webp)
+
+A nice recipe that functions as a delicious and fresh appetizer, best eaten with
+some totopos corn chips, especially in a hot summer day.
+
+## Ingredients
+
+Here are the ingredients for about two adult portions:
+
+* 2 Hass avocados
+* 1/4 medium onion
+* 1 small tomato
+* Cilantro
+* 1 lime
+
+And of course, some totopos to eat with.
+
+## Instructions
+
+1. Cut the avocados in half, open them and place the pulp in a bowl.
+2. Mash the avocados, add lime juice, mix and mash some more.
+3. Mince the cilantro, tomato and onion and add them to the avocado mix.
+4. Add salt and black pepper to taste and mix thoroughly.
+5. Enjoy fresh with some totopos!
+
+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/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/index.md b/src/index.md
index 7d6e603..5de05c8 100644
--- a/src/index.md
+++ b/src/index.md
@@ -50,6 +50,17 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Japanese Noodle Soup](japanese-noodle-soup.html)
 - [Sticky Porkchops](sticky-porkchops.html)
 - [chilli-con-pork](pork-based-chilli-con-carne.html)
+- [Beef Goulash](beef-goulash.html)
+- [Cheesy Meatballs with Tomato Sauce](cheesy-meatballs.html)
+- [Country Breakfast Skillet](country-skillet.html)
+- [Creamy Mashed Potatoes](creamy-mashed-potatoes.html)
+- [Fresh Guacamole](guacamole.html)
+- [Merchant's Buckwheat](merchants-buckwheat.html)
+- [Pasta Navy Style](pasta-navy-style.html)
+- [Pan-seared Chicken Fillet](pan-seared-chicken.html)
+- [Parmesan Potatoes](parmesan-potatoes.html)
+- [Refried Beans](refried-beans.html)
+- [Sunday Morning Milkshake](sunday-milkshake.html)
 
 ## Basics
 
diff --git a/src/merchants-buckwheat.md b/src/merchants-buckwheat.md
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+# Merchant's Buckwheat
+
+![Merchant's Buckwheat](pix/merchants-buckwheat.webp)
+
+Buckwheat is not very popular outside Russia, the former USSR, and some Asian
+countries; but it is a nice grain full of nutrients which can be used to prepare
+delicious and nutritious dishes.
+
+## Ingredients
+
+The ingredients below are for 2 hearty portions.
+
+* 400g pork meat
+* 1/2 metric cup (~125ml) buckwheat
+* 1 1/5 metric cup (~300ml) water
+* 1 medium-sized carrot
+* 1 small onion
+* 6-8 tablespoons tomato paste
+* Wheat flour
+* Curcuma
+* Chili powder (optional)
+* 3-4 garlic cloves
+* Parsley
+* 3-4 bay leaves
+
+## Instructions
+
+1. Chop the onion and cut the pork into small pieces.
+2. Dust the pork with some flour. I sometimes like to do this once I've added
+   the pork to the pan, just because I am lazy and I haven't noticed much
+   difference between either approach.
+3. Heat the frying pan add a bit of oil, add the pork and onion, and fry for
+   about 10-15 minutes over medium-high heat.
+4. While the pork and onion are being fried, cut the carrot into small pieces
+   and chop the parsley.
+5. Once the pork and onion are fried, add the water, tomato paste, buckwheat and
+   carrots.
+6. Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly.
+7. Add in the garlic cloves, bay leaves and chopped parsley.
+8. Once the water is boiling, close the pan with a lid and stew for about 25
+   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/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/pan-seared-chicken.md b/src/pan-seared-chicken.md
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+# Pan-seared Chicken Fillet
+
+![Juicy Pan-seared Chicken Fillet](pix/pan-seared-chicken.webp)
+
+This is a quick and easy recipe to prepare delicious chicken fillets that are
+juicy on the inside, and crisp on the outside.
+
+## Ingredients
+
+For this recipe I don't use any exact proportions, it's just a matter of cooking
+it one time to get a sense of what the ideal proportions for you are.
+
+* Chicken fillet(s); I normally use chicken breasts
+* Wheat flour
+* Paprika
+* Garlic powder
+* Herbes de Provence
+
+## Instructions
+
+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,
+   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 minutes over medium-high heat.
+7. 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!
+
+
+Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/parmesan-potatoes.md b/src/parmesan-potatoes.md
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+# Parmesan potatoes
+
+![Parmesan potatoes](pix/parmesan-potatoes.webp)
+
+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
+after all.
+
+## Ingredients
+
+As you can already probably imagine, this dish doesn't require a lot of
+ingredients. The quantities are for one average hungry student. If you want to
+have it as a side dish this should be enough for two persons.
+
+* 2-3 medium-sized potatoes
+* Butter
+* Parmesan cheese
+* Rosemary; dried should be fine, but fresh is obviously better
+
+## Instructions
+
+1. Cut the potatoes into small cubes.
+2. Add some butter to a frying pan and heat up.
+3. Add potatoes to frying pan, salt them and fry over medium heat for about
+   20 minutes moving the potatoes from time to time.
+4. About 3-5 minutes before removing the potatoes from the heat, add some
+   rosemary leaves a stir the potatoes.
+5. Remove potatoes from pan, serve and add shredded Parmesan and some freshly
+   ground pepper on top.
+6. Enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/pasta-navy-style.md b/src/pasta-navy-style.md
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+# Pasta Navy Style
+
+![Pasta Navy Style](pix/pasta-navy-style.webp)
+
+This is one of the three pasta dishes that I usually cook. It's a Russian pasta
+recipe that is fast and easy to make and is quite tasty.
+
+## Ingredients
+
+Here are the ingredients for about two hearty adult portions:
+
+* 250g pasta. Usually I prefer to use fusilli or penne, but any short-cut pasta
+  should do.
+* 300-400g ground beef
+* 3-4 tomatoes
+* 1 carrot
+* 1/2 onion
+* 2-3 garlic cloves
+* Cumin
+* Paprika
+
+## Instructions
+
+1. Add olive oil to your frying pan, heat it to medium-high heat.
+2. Chop some onions and add them to the preheated pan.
+3. After a couple of minutes add the ground beef to the pan, salt it and mix it
+   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 in a pot until its 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
+   to the pan.
+7. Grate the carrot using a grater with medium-sized slots and add it to the
+   pan.
+8. Salt some more to taste, and add some black pepper to taste, mix.
+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.
+11. Serve hot and enjoy!
+
+
+Originally published at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
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diff --git a/src/refried-beans.md b/src/refried-beans.md
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+# Refried Beans
+
+![Refried Beans](pix/refried-beans.webp)
+
+One of my favorite dishes that works either as an appetizer or side dish is
+refried beans. A classic from Mexican cuisine, that is best eaten with some
+totopos, or tortilla chips.
+
+## Ingredients
+
+As usual, the ingredients here are for about two adult portions:
+
+* 400-500g can of pre-cooked beans
+* 1/4 onion
+* 3-4 garlic cloves
+* Cumin
+* Paprika
+* 2-4 spoonfuls butter
+* Cooking oil (can be olive oil)
+
+## Instructions
+
+1. Add the oil and the butter to the frying pan and heat to medium heat.
+2. Chop the onion and mince the garlic.
+3. Once the frying pan is heated, add the onion and garlic to the pan, and fry
+   them for about 3 minutes.
+4. Add salt, cumin, and paprika to taste. Usually I add paprika until the mix is
+   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
+   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.
+7. Serve, and enjoy with some totopos.
+
+
+Originally published at [https://www.yaroslavps.com/food/refried-beans/](https://www.yaroslavps.com/food/refried-beans/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/sunday-milkshake.md b/src/sunday-milkshake.md
new file mode 100644
index 0000000..50afdfa
--- /dev/null
+++ b/src/sunday-milkshake.md
@@ -0,0 +1,40 @@
+# Sunday Morning Milkshake
+
+![Sunday Morning Milkshake](pix/sunday-milkshake.webp)
+
+A sweet and refreshing milkshake that barely requires any effort to make. You're
+not required to make it and drink it on Sunday, it was just almost a tradition
+in my family to make it on the weekends, and it somehow does taste better on a
+Saturday or Sunday morning.
+
+## Ingredients
+
+These are for about 4 glasses or 1 liter:
+
+* 1 banana (or 2 if they are small)
+* ~120 grams of berries. Can be any berries you like.
+* <1 liter of milk
+* Vanilla
+* Sugar
+
+## Instructions
+
+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.
+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!
+
+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/)
+
+## Contribution
+
+- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), 
+[other website](https://saucesource.cc/),
+[donate](https://www.yaroslavps.com/donate)
diff --git a/src/template.md b/src/template.md
index f1b7c62..eca38fd 100644
--- a/src/template.md
+++ b/src/template.md
@@ -19,7 +19,7 @@ Please take your own picture after having followed exactly this recipe.
 3. just for convenience's sake.
 4. If necessary, include directional images between these items.
 
-![like this](lol.jpg)
+![like this](lol.webp)
 
 5. Looks good.
 6. Obvious,