Initial commit (#254)

* Initial commit

lucky luke

* Update src/schinkenfleckerl-gratinated

Co-authored-by: Kevin Apodaca <35210520+KevinApodaca@users.noreply.github.com>

Co-authored-by: Luke Smith <luke@lukesmith.xyz>
Co-authored-by: Kevin Apodaca <35210520+KevinApodaca@users.noreply.github.com>

src/schinkenfleckerl-gratinated

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+# Schinkenfleckerl überbacken, Viennese Mac'n'Cheese
+
+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) 
+
+## Ingredients
+
+- 1kg ham or smoked rolled roast
+- 1kg cooked fusilli noodles or small square flat noodles (=Fleckerl)
+- 500 ml cream
+- 500 ml sour cream
+- 1-2 eggs
+- Majoran, Muskat, Pepper
+- Optional:
+  - parmesan
+  - chili flakes
+
+## Directions
+
+1. Start cooking noodles.
+2. Cube ham into smaller than 1cm³ pieces.
+  - slice
+  - make 3 slices at once into cubes
+3. Whip cream in a big bowl.
+4. Add spices, eggs and sourcream to bowl and stir.
+5. Put ham cubes in and stir.
+6. Put noodles without water into bowl and mix.
+7. Put the mixture into one or two baking pans (with baking paper)
+8. Bake at ~160°C for ~2 hours
+9. Optionally gratin Mozarella 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).
+
+## Contribution
+
+- Martin Stohanzl - [website](loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg)
+
+;tags: austrian beef pork ham noodles smoked-rolled-roast baking-pan