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@ -21,7 +21,7 @@ ironic, meme-tier hyper-sugary, meat-substitute, etc.
### Minor rules
- Don't include salt and pepper and other uniquitous things in the ingredients list.
- Don't include salt and pepper and other ubiquitous things in the ingredients list.
- If measurements are used, include metric and American measurements. Do not use decimals in American; round or use fractions.
## Images
@ -31,7 +31,7 @@ several instructional images as absolutely necessary.
Do not add stock images you found on the internet.
Take a good picture yourself of the actual dish created.
If you see a bad or substandard iamge, you may submit a better one.
If you see a bad or substandard image, you may submit a better one.
Images should be in `.webp` format.
If you submit an image for say, `chicken-parmesan.md`, it should be added as `pix/chicken-parmesan.webp`.
@ -74,5 +74,5 @@ This website and all its content is in the public domain.
By submitting text or images or anything else to this repository,
you waive any pretense of ownership to it,
although you are welcome and recommended to give yourself credit
at the botton of a submitted page for you adding it
at the bottom of a submitted page for you adding it
(including personal or donation links).

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template.md

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<meta charset=UTF-8>
<link rel=stylesheet href=style.css>
<link rel="shortcut icon" type="image/x-icon" href="favicon.png">
<meta name="viewport" content="width=device-width, initial-scale=1">
</head>
<body>

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# Älplermagronen (Alpine macaroni)
A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
It's the definition of comfort food for the Swiss.
Serves 5-6.
Cooking time: ~30 minutes
## Ingredients
- ~150g (1/3 lb) bacon cubes
- 3 onions (medium size)
- 400g (15 oz) potatoes (firm/waxy)
- 2L (1/2 gal) milk
- 200g (7oz) macaroni (dry weight)
- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
- a jar of apple sauce
## Directions
1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one)
2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
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.
## Contributors
- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)

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# Almeirim Stone Soup
It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
## Ingredients
- well-washed stone
- kidney beans or fresh
- pig's ear (blanched and sliced thin)
- chouriço negro or firm type of blood sausage
- mixed meat chouriço or mediterranean smoked sausage
- pork belly, fatback or bacon
- potatoes, cubed
- onions, chopped
- garlic cloves
- bay leaf
- cilantro/coriander, chopped
## 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.
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.
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.
> - According to the people of Almeirim
## Contribution
- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker)

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# Banana Bread
Not too sweet. Great for when you have friends over for tea.
## Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Spices:
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 1/2 cups mashed bananas (this is around 4-5 bananas)
- 2 eggs
- 1 cup sugar (brown or white is fine)
- 1/2 cup butter or vegetable oil
- 1/4 cup crushed walnuts
## Directions
1. Preheat oven to 350° F (175° C)
2. Mix the wet ingredients (eggs, bananas, oil, sugar) in one bowl.
3. Mix the dry ingredients (flour, baking soda/powder, spices, salt) in another
bowl.
4. Slowly add the wet to the dry while mixing.
5. Mix until dry bits of flour are gone.
6. Pour into lightly buttered or oiled loaf pan.
7. Bake for around an hour (it's definitely ready when a wooden skewer or
chopstick poked inside comes out clean).
## Contribution
- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)

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# Beef Jerky
Beef Jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat.
It is suitable not only as a snack but also as a meal.
This recipe for jerky is not heavily brined and flavored as commercial jerky is.
## Ingredients
- ¾ tsp. salt
- ¼ tsp. pepper
- 1 tbl. brown sugar
- ¼ tsp. garlic
- 2 tbl. Worcestershire sauce or Teriyaki sauce
- ¼ tsp. Liquid Smoke
- 1 Lb. (450 g) beef (flank or skirt steak is ideal)
- Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper
## Directions
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.
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).
6. Meat should bend but not break when properly dried.
## Note
Other meats may be substituted instead of beef, but use caution.
## Contribution
- Elias Howell -- [website](https://snarf.top)

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# Beef Tips in Gravy on Sour Cream Mashed Potatoes
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
- Any lean, tough cut of meat (ex. round steak)
- Unprocessed animal fat of some kind (ex. beef suet, mutton fat)
- Potatoes
- Sour cream
- Butter
- Milk
- Shredded cheese of your choice
- Small amount of flour
- Beef bouillon (optional)
- Red wine (optional)
## Directions
**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
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
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
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!)
12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below
**Sour Cream Mashed Potatoes**
1. Peel and dice up your potatoes
2. Boil them on medium heat in a pot of slightly salty water until they begin to fall apart when poked with a fork
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)
7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
8. Plate under your beef tips in gravy
## Contributors
- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: 85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg
- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com)

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# Basic Bread Recipe
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
* 1/2 Tbsp salt
* 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting)
## Instructions
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.
## 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.
* 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.
## Contribution
Alex Selimov - [Website](https://alexselimov.xyz)

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# Broiled Trevally
Well, it's actually a *giant* trevally, and if you have seen one, that fish looks ugly.
So here's a recipe to make it look---and taste!---more appealing.
## Ingredients
- giant trevally
- eggplants
- squash (or zucchini)
- carrots
- onion
- garlic
- ginger
- tomatoes
- bay leaf
- olive oil
- thyme
- basil
- 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](mortar-and-pestle.html)) and place this in and around the fish.
4. Give it all a good splash of olive oil.
5. Cover the pan and set to medium-low fire, until everything looks cooked.
6. Flip the fish on the other side, just to make sure that it's properly cooked.
7. Check the doneness of the squash: if it's cooked, everything is.
8. Let everything set for 5 mins. before serving.
## Contribution
- O.Q. Olarte [website](https://oqolarte.github.io), [donate](https://oqolarte.github.io/support)

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# Cacio e Pepe
![pepe](pix/cacio-e-pepe.webp)
Cacio e Pepe(meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people
who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
## Ingredients
- Spaghetti (recipe works with pretty much any type)
- Grated Parmasean Cheese (or something similar)
## Directions
1. Cook your chosen amount of spaghetti 1-2 minutes under the time on the package
according to the directions on the package or however you usually do it.
2. Discard most of the water, leaving about 1/4 to 1/2 cup of water in with the pasta (it depends on how much pasta you're making)
3. On medium heat, add the grated parmasean cheese and stir everything so that the cheese melts and evenly coats the pasta.
How much cheese you need depends on how much spaghetti you're cooking. If it doesnt taste cheesy enough, add more on top at the end.
4. After 1 minute or so on medium heat, the pasta water and cheese will combine to form a creamy sauce.
5. Top with more cheese if you need, then add black pepper and salt according to your taste.
Pasta water and the cheese are already salty, so you may not need to add any extra salt.
6. It's done!
## Contributors
- Some guy called [siedes](https://github.com/siedes)

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# Chicken Biscuit Potpie Recipe
## Ingredients
- 1-2/3 cups frozen mixed vegetables, thawed
- 1-1/2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/4 teaspoon dried thyme
- 1 cup biscuit/baking mix
- 1/2 cup whole milk
- 1 large egg
## Directions
1. Preheat oven to 400°. 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.
## Contribution
Front3ndNinja - [Website](https://github.com/Front3ndNinja)

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@ -25,7 +25,7 @@ The recipe that started this very site.
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 mozarella 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.html) either above or below. This is often served with [pasta](pasta.md).
11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.html).
## Note

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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 preferrable.
7. Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
9. Shred chicken with forks once coooked. Optionally add a dash more seasoning for taste or appearance.
10. Add chicken, cheese and all the diced ingredients to torillas.
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.
## Contribution

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# Chicken Wings
Perfectly cooked fall off the bone buffalo wings.
## Ingredients
- Chicken wings and drums
- Enough Franks RedHot Sauce to marinate and top dress*
- Reynold's Oven Bag
## Directions
1. Soak your wings in Franks RedHot overnight
2. Preheat your oven to 350°F (175°C)
3. Transfer wings to the Reynold's bag, seal it, and put it in the oven for an hour
4. Crank up your grill† to high heat
5. Throw the wings on the grill to char the skin and dress with a light top coat of Franks
\* **Not** the "wing sauce" version
† A pan might work, but I've only ever used a grill
## Contributors
- **Kyle Steger** -- [GitHub](https://github.com/kyleVsteger) -- _just some dude_

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# Chili Con Carne
## Ingredients
- Canned Whole Peeled Tomatoes
- Red Peppers
- White Onions
- Chili Pepper
- Garlic
- Ground Beef
- Kidney Beans
- Dark Chocolate
- Chili Powder
- Tomato Paste
- Beef Stock (optional)
- Neutral Oil
- Cilantro
- Sugar
- seasoning
- 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.
3. Add tomato paste to vegetables and let brown.
4. Add meat to the veegetables.
5. Add whole peeled tomatoes and some water (or stock).
6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
7. Stir in kidney beans and dark chocolate.
8. Serve over rice and garnish with fresh cilantro.
## Contribution
- Aaron Taylor -- [website](https://atay.me)

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# Dried tomato & plum bread spread
Quick and simple bread spread.
## Ingredients
- 10 dried plums
- 1 jar of dried tomatoes
- 1 tsp of smoked paprika
- pinch of dried coriander (optional)
- pinch of chilli (optional, if you like it to be spicy)
## Directions
1. Put plums in hot water from kettle for 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.
## Contribution
- Patryk Niedźwiedziński - [website](https://niedzwiedzinski.cyou)

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# Drunken beans(Pintos Borrachos)
Pinto beans cooking with beer, what beer you use can change the dish.
## Ingredients
- 1 small yellow onion
- 3 gloves of garlic
- 2 tomatos. chopped
- 4 cups of water
- 1 1/2 cups of pinto beans (can be dried or canned)
- 1 tbsp oregano
- 3/4 tsp cumin
- 2 tbsp chilli powder(depends how hot you like it)
- 12oz of Beer/dark ale
## Directions
1. Sauté onions.
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 aldante(about 1 hour if using dried), bring to quick boil and evoprate remaining liquid unil beans are stew-like.
6. Remove from the heat and mashup, or skip this step if you want more of a bean stew.
## Contribution
- just a dude who likes cooking

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Eggs are great. This page will contain all sorts of "basic" ways of having an
egg. Feel free to suggest more, as per the instructions on the
[homepage](inde.html)
[homepage](index.html).
## Boiled eggs
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 doneness
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
runny, 10+ for hard boiled).
@ -31,9 +31,20 @@ for a few minutes beforehand.
4. Cook until desired dryness.
5. Season with salt and pepper.
### Scrambled and fluffy
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.
4. Finish as normal.
Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits
of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in.
## Contribution
- Martin Chrzanowski -- [website](https://m-chrzan.xyz)
- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
- Deven Blake -- [website](http://www.trinity.moe)

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# Example page
Here is an example page.
Will this be added.

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# Recipe name
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.
## Ingredients
for 2
- 400g Pizza dough (either bought or from [Pizza Dough](pizza-dough.html))
- 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
## Directions
1. we start by flattening the dough. Even if you buy thin crust that is already sold as superthin 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 inbetween 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
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
5. put in the oven for 10 minutes and take it out when it is getting a bit dark. The thin parts will get a bit brown
6. put salt and pepper
I usually take it down from the baking tray and let it cool down for 2-5 minutes before eating
## Contributors
- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)

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@ -21,7 +21,7 @@ Serves 4
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 teaspons left.
6. Deglaze with white wine, let it reduce until there's about two teaspoons left.
7. Add the stock.
8. Add the gherkins.
9. Mix in the mustard.

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@ -23,7 +23,7 @@ They are substantial and can be roasted in butter and other ingredients.
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 have 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 slighly browned. As pan begins to dry, add some pasta water.
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, add parmesan cheese liberally. Add garnish if desired.
## Contribution

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@ -9,11 +9,30 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
- [Slow-cooked Chicken Tacos](chicken-tacos.html)
- [Beef Stroganoff](stroganoff.html)
- [Beef or Lamb Stew](beef-stew.html)
- [Beef Jerky](beef-jerky.html)
- [Portuguese Steak with Beer Sauce](portuguese-steak-with-beer-sauce.html)
- [Tuscan Style Pork Roast](tuscan-style-pork-roast.html)
- [Flemish Beer and Gingerbread Beef Stew](carbonade.html)
- [French Mustard Sauce Porkchops](french-mustard-sauce-porkchops.html)
- [Chicken, Tomato & Spinach Curry](chicken-tomato-spinach-curry.html)
- [Broiled Trevally](broiled-trevally.html)
- [Almeirim Stone Soup](almeirim-stone-soup.html)
- [Chicken Wings](chicken-wings.html)
- [Banana Bread](banana-bread.html)
- [Cacio e Pepe](cacio-e-pepe.html)
- [Potato and Eggplant Curry](potato-and-eggplant-curry.html)
- [Dried Tomato and Plums Bread Spread](dried-tomato-plum-spread.html)
- [Drunken Beans](drunken-beans.html)
- [Chili con carne](chili-con-carne.html)
- [Matcha Cookies](matcha-cookies.html)
- [Miso Ginger Pork](miso-ginger-pork.html)
- [Pancakes](pancake.html)
- [Pizza Dough](pizza-dough.html)
- [Beef Tips with Mashed Potatoes](beef-tips.html)
- [Älplermagronen (Alpine macaroni)](aelplermagronen.html)
- [Chicken Biscuit Potpie](chicken-biscuit-potpie.html)
- [Liver Pate](liverpate.html)
- [Flammkuchen](flammkuchen.html)
## Basics
@ -23,6 +42,8 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
- [Rice](rice.html)
- [Eggs](eggs.html)
- [Oats](oats.html)
- [Bread](bread.html)
- [Sauerkraut](sauerkraut.html)
## More Info
@ -32,11 +53,11 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
## About this site
Founded to prodive a simple online cookbook without ads and obese web design.
Founded to provide a simple online cookbook without ads and obese web design.
### It's easy to contribute!
- Submit new recipes via git via [Github](https://github.com/lukesmithxyz/based.recipes) or [Gitlab](https://gitlab.com/lukesmithxyz/based.recipes).
- Submit new recipes via git via [Github](https://github.com/lukesmithxyz/based.cooking) or [Gitlab](https://gitlab.com/lukesmithxyz/based.cooking).
- If a recipe has no image for it, make the recipe as presented and submit a picture above or to [luke@lukesmith.xyz](mailto:luke@lukesmith.xyz).
- Donate to the individual people who contribute pages whose names are at the bottom of each page.
- Donate Bitcoin to the site's long-term maintainence fund: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` ([QR code](pix/bitcoin-based-cooking.webp))
- Donate Bitcoin to the site's long-term maintenance fund: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` ([QR code](pix/bitcoin-based-cooking.webp))

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# Liver Pate
Good start for trying to eat more organs.
It even tastes very nice.
The last step before eating it raw someday.
## Ingredients
- 1lbs./500g liver (chicken, beef, poultry etc.)
- 1 Cup Carrots
- 1 Cup Onions
- 2 Teaspoon Nutmeg
- 2 Tablespoon Butter or Ghee
## Directions
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.
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.
## Contribution
vod3
btc: 3DdikYnxPHv6Bz6qgXYoyxrcbikADqxwNd

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@ -0,0 +1,34 @@
# Matcha Cookies
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)
- 115 g Unsalted butter
- 60g Caster sugar
- 115g Brown sugar
- 55g Egg
- 153g Plain flour
- 12g Matcha powder
- 2g Baking soda
- 1g Salt
- 3g Vanilla extract
- 70g White coverture chocolate
- 45g Macadamia nut
## Directions
1. Melt butter in a bath or microwave.
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.
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 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.
* 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.
## Contribution
- Hamza Masood

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@ -0,0 +1,36 @@
# Miso Ginger Pork
## Ingredients
- ground pork
- sushi rice
- green onion
- fresh ginger
- miso paste
- pickled daikon
- zuccini or bok choy
- sesame oil (or olive oil)
- broth (optional)
## Directions
1. cook sushi rice
2. slice diakon, and pickle in a quick brine (rice vinegar, sugar, water)
3. dice white parts of green onion, mince green ends for garnish
4. mince fresh ginger
5. chop zuccini or bok choy to half inch chunks
6. heat up 2 tablespoons sesame oil
7. break up and brown ground pork till almost cooked through
8. salt and pepper the pork
9. add 1/2 cup to 1 cup water or broth
10. add white parts of green onion and ginger
11. add miso paste to taste
12. simmer stiring occassionally
13. add zuccini or bok choy, cook al dente
14. serve pork & veggies over bed of rice, garnish with green onion
15. (optional) add some spice! sriracha or crushed red pepper are great
## Contribution
- Jon Paul Uritis - [website](https://jonpauluritis.com), [donate](http://paypal.me/jppope)

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@ -2,7 +2,7 @@
![mortar-and-pestle](pix/mortar-and-pestle.webp)
Mortars and pestles are tools which have unfortunely been nearly forgotten in modern American kitchens, but they
Mortars and pestles are tools which have unfortunately been nearly forgotten in modern American kitchens, but they
have been around since the stone age for a reason.
They are one of the most useful appliances and require no electricity.
@ -10,8 +10,8 @@ They easily smash garlic, nuts and other things (also automatically removes skin
This is much better than simple slicing because it squeezes out the juices and tastes of things.
You can also easily make paste (like pesto) and out of herbs and other simple ingredients.
Many people use a hard-to-clean and expensive electronic food processor to do things like this,
Many people use a hard-to-clean and expensive electric food processor to do things like this,
but a larger mortar and pestle could get the job done just as easily.
Do not get procelain mortar and pestles; they are non-functional and loud.
Do not get porcelain mortar and pestles; they are non-functional and loud.
I have two granite ones which work very well (see pic above).

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@ -0,0 +1,20 @@
# Pancake
Here is a simple Pancake recipe
## Ingredients
- 200g wheat flour
- 200 ml milk
- 2 Eggs
- 2 teaspoon sugar
- 1 teaspoon baking soda
- a litte bit of salt
## Directions
1. combine all ingredients all in a bowl and stir
2. preheat a pan and add some oil
3. Pour or scoop the batter onto the pan
4. Brown on both sides
## Contribution
BeFe

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@ -18,13 +18,13 @@ Pasta is usually eaten with some kind of [pasta sauce](pasta-sauce.html) or used
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 tempurature 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.
Cooking pasta more than that is no great crime,
but if you keep it in their for *too* long, it'll become mush.
but if you keep it in there for *too* long, it'll become mush.
## Contribution

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# Pizza dough
here is a simple recipe for Pizza dough
Basicly you have to use a 2/1 (flour/liqud) ratio.
if you use other flour like rye, you may need more liquid.
## Ingredients
- 400 g Flour (Basic Wheat flour)
- 200 ml lukewarm Water
- 1 pkg (7g) dry yeast
- 1 spoon olive oil
- 1 teaspoon salt
- a litte bit sugar (to feed the yeast)
## Directions
1. combine all ingredients all in a bowl and knead to a dough.
2. let it rest for 30 min in a luke warm place.
3. then flour the work surface and roll it out thinly
## Contribution
BeFe

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@ -15,13 +15,13 @@ Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, it
## Directions
- Season the steaks with sliced garlic and salt.
- 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.
- 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.
- 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.
- When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
- 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.
- Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
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.
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.
7. Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
## Contribution

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@ -0,0 +1,40 @@
# Potato and Eggplant (Aubergine) Curry
A simple and tasty curry that is easy to customise.
## Ingredients
- 1 large eggplant (aubergine)
- 2 medium potatoes
- 3 tbsp olive oil
- 2 onions (finely sliced)
- 2 garlic cloves (crushed)
- 2 tsp garam masala
- 2 tsp turmeric
- 2 tsp ground coriander
- 400 ml can chopped tomatoes
- 400 ml can coconut milk
- rice
### Optional extras
- carrots
- red peppers (capsicums)
- paneer
## Directions
1. Heat the oven to approximately 200 °C (392 °F).
2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
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 tomatos 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
## Contribution
- Luke Chadwick - [website](https://lukechadwick.com)

2
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@ -6,7 +6,7 @@ The simple use of different spices can change
## Ingredients
- rice
- [chicken stock](chicken-stock.html) (optional)
- [chicken stock](chicken-stock-bone-broth.html) (optional)
- onion or garlic (optional)
- lime and cilantro (optional, for a Mexican taste)

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@ -18,7 +18,7 @@ it dissolves so quickly.
Table salt has iodine and other additives.
Its history is somewhat analogous to the addition of flouride to municiple
Its history is somewhat analogous to the addition of fluoride to municipal
water supplies. Nearly a hundred years ago, the U.S. government began working
with corporations to add iodine to salt ostensibly because they were concerned
about people having iodine deficiencies.

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@ -0,0 +1,22 @@
# Sauerkraut
Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
## Ingredients
- 1 head of cabbage
- 2-4% sea salt by cabbage weight
## Directions
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.
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.
## Contribution
- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS

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@ -1,6 +1,7 @@
body {
max-width: 800px ;
margin: auto ;
padding: 0 16px ;
margin-bottom: 500px ;
}
@ -33,3 +34,10 @@ img {
color: tomato ;
}
}
@media print {
a[href] {
text-decoration: none ;
color: black ;
}
}

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@ -1,4 +1,4 @@
# Reciple name
# Recipe name
This is a brief, one or two sentence description of the dish.
@ -24,7 +24,7 @@ Please take your own picture after having followed exactly this recipe.
5. Looks good.
6. Obvious,
## Contributers
## Contributors
<!--
Put your name or identifier here if you want.