Merge pull request #1 from LukeSmithxyz/master

Merge

.github/pull_request_template.md

@@ -0,0 +1,11 @@
+<!--
+- Recipes should be `.md` files in the `src/` directory.  Look at already
+  existing `.md` files for examples or see [example](example.md).
+- File names should be the name of the dish with words separated by hypens
+  (`-`). Not underscores, and definitely not spaces.
+- Recipe must be based, i.e. good traditional and substantial food. Nothing
+  ironic, meme-tier hyper-sugary, meat-substitute, etc.
+- **ADD YOUR RECIPE TO THE LIST ON `index.md` OR NO ONE WILL EVER SEE IT.**
+- Don't include salt and pepper and other ubiquitous things in the ingredients
+  list.
+-->

.github/workflows/upload.yml

@@ -0,0 +1,33 @@
+name: CI
+
+# Controls when the action will run.
+on:
+  # Triggers the workflow on push to master (including merged PRs)
+  push:
+    branches: [ master ]
+
+  # Allows you to run this workflow manually from the Actions tab
+  workflow_dispatch:
+
+# A workflow run is made up of one or more jobs that can run sequentially or in parallel
+jobs:
+  # This workflow contains a single job called "build"
+  update:
+    # The type of runner that the job will run on
+    runs-on: ubuntu-latest
+
+    # 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 pull --force origin master
+          mkdir -p dest
+          ./ssg5 src dest "Based Cooking (https://based.cooking)" "https://based.cooking"

README.md

@@ -12,28 +12,28 @@
 
 ## Rules for submission
 
-Add reciples as `.md` files to the `src/` directory.
-Look at already existing `.md` files for examples
-or see [example](example.md).
-
-Recipe must be based, i.e. good traditional and substantial food. Nothing
+- Recipes should be `.md` files in the `src/` directory.  Look at already
+  existing `.md` files for examples or see [example](example.md).
+- File names should be the name of the dish with words separated by hypens
+  (`-`). Not underscores, and definitely not spaces.
+- Recipe must be based, i.e. good traditional and substantial food. Nothing
   ironic, meme-tier hyper-sugary, meat-substitute, etc.
+- **ADD YOUR RECIPE TO THE LIST ON `index.md` OR NO ONE WILL EVER SEE IT.**
+- Don't include salt and pepper and other ubiquitous things in the ingredients
+  list.
 
-### Minor rules
-
-- Don't include salt and pepper and other uniquitous things in the ingredients list.
-- If measurements are used, include metric and American measurements. Do not use decimals in American; round or use fractions.
+**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.**
 
-## Images
+### Images
 
 Each recipe can have a title image at the top and perhaps
 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.
+Images should be in `.webp` format and with as small file size as possible.
 If you submit an image for say, `chicken-parmesan.md`, it should be added as `pix/chicken-parmesan.webp`.
 I will create smaller images from that which is seen on the page,
 and upon being clicked, the user will see the full-size image.
@@ -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).

example.md

@@ -3,6 +3,11 @@
 If necessary, provide a very brief description of the dish in one or two sentences.
 For most dishes, this will be unnecessary.
 If there is a title image of this dish, it should be above this paragraph.
+You may also include prep/cook time and the number of servings as below:
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: 30 min
+- 🍽️ Servings: 4
 
 ## Ingredients
 
@@ -16,10 +21,10 @@ If there is a title image of this dish, it should be above this paragraph.
 
 1. Now using an ordered list,
 2. give the directions to prepare the dish.
-3. If necessary,
-4. an image can be included between some directions if needed to explain something particular.
-5. But that should be kept to a minimum to reduce bandwidth and aid in simplicity.
-
+3. Do **not** add unnecessary blank lines between items.
+4. If necessary,
+5. an image can be included between some directions if needed to explain something particular.
+6. But that should be kept to a minimum to reduce bandwidth and aid in simplicity.
 
 ## Contribution
 

src/.ssgignore

@@ -0,0 +1 @@
+template.md

src/_header.html

@@ -1,5 +1,5 @@
 <!DOCTYPE html>
-<html lang=en">
+<html lang="en">
 
     <head>
         <title></title>

src/aelplermagronen.md

@@ -0,0 +1,35 @@
+# 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)

src/almeirim-stone-soup.md

@@ -2,10 +2,6 @@
 
  It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
 
-## 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
-
 ## Ingredients
 
 - well-washed stone
@@ -22,12 +18,17 @@
 
 ## Directions
 
-- 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.
-- If necessary, add more water while it’s boiling. 
-- Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
-- Let the potatoes cook on medium to high heat for about 30-35 minutes.
-- 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.
-- Pour into bowls and serve.
+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
 

src/banana-bread.md

@@ -0,0 +1,35 @@
+# 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)

src/banana-muffins-with-chocolate.md

@@ -0,0 +1,27 @@
+# Banana Muffins with Chocolate
+
+## Ingredients
+
+- 3 bananas
+- 100 g / ½ cups butter
+- 150 g / ¾ cups sugar
+- 2 eggs
+- 1½ tsp. cooking powder
+- 260 g / 2⅛ cups wheat flour
+- 50 g / 1¾ oz dark chocolate
+- 50 g / 1¾ oz milk chocolate
+- some vanilla sugar (optional)
+
+## Directions
+
+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.
+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 in 170 °C / 340 °F.
+
+
+## Contribution
+
+- Łukasz Drukała - [website](https://masflam.com), [donate](https://masflam.com/#donate)

src/beef-goulash.md

@@ -0,0 +1,55 @@
+# 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)

src/beef-jerky.md

@@ -0,0 +1,34 @@
+# 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)
+

src/beef-tips.md

@@ -0,0 +1,50 @@
+# 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)

src/broiled-trevally.md

@@ -0,0 +1,32 @@
+# 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)

src/cacio-e-pepe.md

@@ -0,0 +1,27 @@
+# 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 Parmesan 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 Parmesan 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 doesn't 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)

src/caesar-salad.md

@@ -0,0 +1,24 @@
+# Caesar Salad
+
+![caesar_salad](pix/csalad.webp)
+
+Caesar Salad is an easy and delicious meal for lunch or dinner.
+
+## Ingredients
+
+- Romaine Lettuce
+- Grated Parmesan Cheese
+- Croutons
+- Caesar Salad Dressing
+
+## 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.
+3. Add croutons.
+4. Grate Parmesan over salad.
+5. Eat with hands.
+
+## Contributors
+
+- gucko

src/carbonara.md

@@ -0,0 +1,35 @@
+# Carbonara
+
+![carbonara](pix/carbonara.webp)
+
+Carbonara is a simple dish. The quality of your ingredients make or break 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.
+
+This recipe assumes large eggs (63 g | 2 1/4 oz).
+
+## Ingredients
+
+- Spaghetti or linguine: 125 g | 4 1/3 oz pp.
+- Egg: 1
+- Egg yolk: 1 pp.
+- Parmigiano-Reggiano (grated): 30 g | 1 oz pp.
+- Pecorino Romano (grated): 30 g | 1 oz pp.
+- Guanciale (cleaned and cubed): 75 g | 2 oz pp.
+
+## Directions
+
+1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk.
+2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water.
+3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised.
+4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
+5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed.
+An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion.
+6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti. 
+7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed. 
+The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan.
+Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
+
+## Contribution
+
+Peter Piontek

src/cheesy-meatballs.md

@@ -0,0 +1,61 @@
+# 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)

src/chicken-biscuit-potpie.md

@@ -0,0 +1,20 @@
+# 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°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.
+
+## Contribution
+
+Front3ndNinja - [Website](https://github.com/Front3ndNinja)

src/chicken-parmesan.md

@@ -18,19 +18,19 @@ The recipe that started this very site.
 1. Slice the chicken breasts through their width so that they are as flat as possible.
 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 wisk them.
-5. Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated parmesian.
+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.
 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 mozarella and parmesan on them.
+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.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
 
 There is some controversy over when to add the pasta sauce to this dish.
-Some place it on the chicken before cooking it with the mozarella.
+Some place it on the chicken before cooking it with the mozzarella.
 The sauce, if left on the chicken too long will make the breadcrumbs go soggy.
 That also will make leftovers mushy (while still tasty).
 I recommend keeping the breasts separate and only adding the sauce when served.

src/chicken-pasta-casserole.md

@@ -0,0 +1,30 @@
+# Chicken Pasta Casserole
+
+Easy to throw together and transport for the working fellow. High in protein!
+
+- ⏲️ Prep time: 5 min
+- 🍳Cook time: 35 min
+- 🍽️ Servings: 4-6
+
+## Ingredients
+
+- 16oz (450g) macaroni (elbow, penne)
+- 24oz (700g) raw chicken breast, diced
+- 9oz (250g) mozzarella cheese, shredded
+- 1.5oz (40g) parmesan cheese, grated
+- 1.5oz (40g) bread crumbs
+- 16oz (450g) diced tomatoes
+- Some oil and butter
+- (Optional) More mozzarella and parmesan for fans of cheese.
+
+## Directions
+
+1. Preheat oven to 400F/200C.
+2. Dice chicken and pan cook with oil until fully cooked.
+3. Boil water and add pasta. Cook 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.
+5. Cook in the oven for 22-25 minutes, until the top looks golden.
+
+## Contribution
+
+- Miika Nissi - [website](https://miikanissi.com)

src/chicken-tacos.md

@@ -3,7 +3,7 @@
 ## Ingredients
 
 - chicken breasts
-- two or three onions (preferrably red)
+- two or three onions (preferably red)
 - seasoning:
 	- adobo seasoning
 	- paprika
@@ -17,7 +17,7 @@
 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.
-4. Let cook on low for 8 hours. Cooking on high for less time is possible as well, but a slower cook is preferrable.
+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.

src/chicken-tomato-spinach-curry.md

@@ -5,11 +5,11 @@ Note: You may also need a blender / food processor.
 
 ## Ingredients
 
-- Any quantity of chicken breast
-- 100ml of virgin olive oil
+- 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
-- More spinach than you think you need
+- 250g or 1/2lbs of *fresh* spinach
 - Curry powder of your favourite variety
 - Red chillis (or red chilli paste)
 - Any extra herbs or spices to your taste

src/chicken-wings.md

@@ -0,0 +1,25 @@
+# Chicken Wings
+
+Perfectly cooked fall off the bone buffalo wings.
+
+## Ingredients
+
+- Chicken wings and drums
+- Enough Frank's 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_

src/chili-con-carne.md

@@ -0,0 +1,38 @@
+# 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 vegetables.
+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)

src/country-skillet.md

@@ -0,0 +1,68 @@
+# 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 strips*
+* 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)

src/creamy-mashed-potatoes.md

@@ -0,0 +1,55 @@
+# 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)

src/croutons.md

@@ -0,0 +1,22 @@
+# Croutons
+
+![croutons](pix/croutons.webp)
+
+Croutons are an essential addition to many salads.  They are delicious and easy to make at home.
+
+## Ingredients
+
+- Hearty White Bread
+- Extra Virgin Olive Oil
+- Spices
+
+## Directions
+
+1. Preheat oven to 350 degrees Fahrenheit.  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.
+
+## Contributors
+
+- gucko

src/dried-tomato-plum-spread.md

@@ -0,0 +1,22 @@
+# 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)

src/drunken-beans.md

@@ -0,0 +1,29 @@
+# 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 tomatoes. 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 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.
+
+
+## Contribution
+
+- just a dude who likes cooking

src/eggs.md

@@ -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), [donate](https://m-chrzan.xyz/crypto.html)
+- Deven Blake -- [website](http://www.trinity.moe)

src/example.md

@@ -1,5 +0,0 @@
-# Example page
-
-Here is an example page.
-
-Will this be added.

src/flammkuchen.md

@@ -0,0 +1,28 @@
+# 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)

src/fried-anglerfish-fillet.md

@@ -0,0 +1,32 @@
+# Fried Anglerfish fillet
+
+This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devils' variant) meat is mild, when fried it forms like a batter around the fillet 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. Fresh herbs are always preferable.
+
+## Ingredients
+
+- 1 Anglerfish
+- Butter, enough to fry with
+- Chives or green onions
+- Marjoram
+
+## Directions
+
+### 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.
+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 belly and cut off the thin flabs of meat 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.
+10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter.
+
+## Contribution
+
+Shou, https://shouganai.xyz

src/fried-potatoes.md

@@ -0,0 +1,17 @@
+# Fried Potatoes
+
+## 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.
+4. Put both the potatoes and the onions into the pan.
+5. Cook them until they're golden-brown.
+6. Enjoy
+
+## Contribution
+themisch - [website](http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion), [donate](http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion/donate.html)

src/guacamole.md

@@ -0,0 +1,38 @@
+# 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)

src/hangover-eggs.md

@@ -0,0 +1,36 @@
+# Hangover Eggs
+
+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
+suits your lifestyle.
+
+## Ingredients
+
+- Tony Chachere's
+- Green onions
+- Olive oil
+- Loaf of French Bread
+- Eggs
+- Tabasco
+- Beer
+
+## Directions
+
+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.
+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.
+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).
+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
+bite.
+
+## Contributors
+
+- **Dr. Cat** -- [website](https://github.com/castrated)

src/index.md

@@ -4,17 +4,66 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 
 ## Recipes
 
+- [Carbonara](carbonara.html)
 - [Chicken Parmesan](chicken-parmesan.html)
+- [Chicken Pasta Casserole](chicken-pasta-casserole.html)
 - [Gnocchi](gnocchi.html)
 - [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)
+- [Instant Tom Yam Kung noodle soup](instant-tom-yam-kung-noodle-soup.html)
+- [Marinated Pork Steaks](marinated-pork-steaks.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)
+- [Rösti](roesti.html)
+- [Chicken Biscuit Potpie](chicken-biscuit-potpie.html)
+- [Liver Pate](liverpate.html)
+- [Flammkuchen](flammkuchen.html)
+- [Tortellini](tortellini.html)
+- [Banana Muffins with Chocolate](banana-muffins-with-chocolate.html)
+- [Taco Meat](taco-meat.html)
+- [Fried Anglerfish Fillet](fried-anglerfish-fillet.html)
+- [Hangover Eggs](hangover-eggs.html)
+- [Caesar Salad](caesar-salad.html)
+- [Maque Choux](maque-choux.html)
+- [Ragù](ragu.html)
+- [Scandinavian Coffee Cake](scandinavian-coffee-cake.html)
+- [Japanese Noodle Soup](japanese-noodle-soup.html)
+- [Sticky Porkchops](sticky-porkchops.html)
+- [Pork-based Chili con Carne](pork-based-chili-con-carne.html)
+- [Beef Goulash](beef-goulash.html)
+- [Omelet](omelet.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)
+- [Quesadilla](quesadilla.html)
+- [Tuna Sub](tuna-sub.html)
 
 ## Basics
 
@@ -23,7 +72,14 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Pasta Sauce](pasta-sauce.html)
 - [Rice](rice.html)
 - [Eggs](eggs.html)
+- [Ketchup](ketchup.html)
+- [Oats](oats.html)
 - [Bread](bread.html)
+- [Sauerkraut](sauerkraut.html)
+- [Yogurt](yogurt.html)
+- [Sweet Potato Fries](sweet-potato-fries.html)
+- [Fried Potatoes](fried-potatoes.html)
+- [Croutons](croutons.html)
 
 ## More Info
 
@@ -37,7 +93,7 @@ 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.cooking).
+- 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 maintenance fund: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` ([QR code](pix/bitcoin-based-cooking.webp))

src/instant-tom-yam-kung-noodle-soup.md

@@ -0,0 +1,31 @@
+# Instant Tom Yam Kung noodle soup
+
+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.
+
+- Prep time: 10 minutes
+- Cook time: 10 minutes
+- Serves: 2 people
+
+## Ingredients
+
+- 2 packages of vegetable- or tom yam-quick noodles
+- 1 can coconut milk
+- 10 small or 5 big mushrooms
+- 2 eggs
+- A few salad leaves (or practically any veggie you have in the fridge)
+- 1 lime 
+- Coriander
+
+## Directions
+
+1. Put small amount of water and coconut milk to boil. Add the noodle spices.
+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.
+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.
+
+Pro tip: Squeeze some remaining lime juice into your drinking water.
+
+## Contribution
+
+- Ricky Lindén - [website](https://rickylinden.com), [donate (btc)](bc1qr28v9avdltgqhv63qqwt08k0n5kq9v27vppuzq), [donate (xmr)](49C6XptCgtVeurXQR9ZeXmV444TjCzDgEMEE84AAuQPmPPwdq7vMsCkTmn8EaZEJ6HPKsd1G4Vmzk5QbbMqWxCGRMrMoamK)

src/japanese-noodle-soup.md

@@ -0,0 +1,44 @@
+# Japanese Noodle Soup
+
+![Japanese Noodle Soup](/pix/japanese-noodle-soup.webp)
+
+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
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 750ml Chicken stock
+- 4 Pork chops OR 4 Chicken Breasts
+- Set honey
+- 3 Garlic cloves
+- Soy sauce
+- Worcestershire sauce
+- Ginger, sliced
+- Chinese 5 Spice
+- 1 Red Chilli, sliced and deseeded (Optional, but recommended)
+- 375g Ramen Noodles (Medium Egg Noodles work well too)
+- 100g Spinach (Optional)
+- 4 Tbsp Sweetcorn (Optional)
+- Sesame seeds (Optional)
+- 4 Boiled Eggs (Optional)
+- 1 Sheet of Dried Nori (Optional)
+- Spring Onion, chopped (Optional)
+
+## 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.
+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](https://based.cooking/sticky-porkchops) recipe works really well with this dish)
+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.
+
+## Contribution
+
+- Jake Keast - [website](https://jakekeast.xyz), xmr: 8BBKCQbL1xSKS8fWE257cVBzerYu1censWYUCncLppo6MPLd3u59ejYE9XMdW4CNL3DGgf1vjG5SHGDEJV95xtxW2wsaANo

src/ketchup.md

@@ -0,0 +1,31 @@
+# Ketchup
+
+- Ketchup/Catsup
+
+## Ingredients
+
+* 2 1/2 quart (15 to 17 medium-sized) sliced tomatoes
+* 1 large garlic clove, chopped
+* 1 cup vinegar
+* 1/4 cup chopped onion
+* 1/2 cup sugar
+* 3 - inch piece stick cinnamon
+* 1 1/4 teaspoon salt
+* 1 teaspoon paprika
+* 1 teaspoon whole cloves
+* a dash cayenne pepper
+
+## 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.
+3. Remove spice bag.
+4. Boil tomato mixture rapidly until you have but one-half the original amount.
+5. Stir frequently to prevent sticking.
+6. Add spiced vinegar, sugar, salt, paprika, and cayenne pepper to tomato mixture.
+7. Boil rapidly, stirring constantly, about 10 minutes or until slightly thickened.
+8. Pour into hot, sterile jars, fill jars to top, and seal.
+
+## Contribution
+
+- Anonymous

src/liverpate.md

@@ -0,0 +1,29 @@
+# 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

src/maque-choux.md

@@ -0,0 +1,26 @@
+# Maque Choux
+
+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
+
+- A little sugar
+- A good bit of grease (about a handful)
+- Handful of chopped onion
+- Handful of chopped bell pepper
+- Eight ears of corn
+- Handful of chopped tomatoes
+- Salt & Pepper (to taste)
+
+## 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).
+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.
+5. Serve. (Serves 4-6)
+
+## Contributors
+
+- **Dr. Cat** -- [website](https://github.com/castrated/)

src/marinated-pork-steaks.md

@@ -0,0 +1,30 @@
+# Marinated pork steaks 
+
+A tasty simple marinade that fits well with pork.
+
+- Prep time: 35 minutes
+- Cook time: 10 minutes
+- Serves: 3-4 people
+
+## Ingredients
+
+- 6 tablespoons olive oil 
+- ¼ cup soy sauce 
+- ¼ cup of honey
+- Juice from 1 lime
+- 3 peeled cloves garlic
+- 4 ¼ inch thick boneless pork shoulder steaks
+
+## Directions
+
+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.
+
+And just like that you got yourself some tasty pork steaks.
+
+
+## Contribution
+
+- Ricky Lindén - [website](https://rickylinden.com), [donate (btc)](bc1qr28v9avdltgqhv63qqwt08k0n5kq9v27vppuzq), [donate (xmr)](49C6XptCgtVeurXQR9ZeXmV444TjCzDgEMEE84AAuQPmPPwdq7vMsCkTmn8EaZEJ6HPKsd1G4Vmzk5QbbMqWxCGRMrMoamK)

src/matcha-cookies.md

@@ -0,0 +1,35 @@
+# 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)
+
+- 115g 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 (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.
+* 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

src/merchants-buckwheat.md

@@ -0,0 +1,51 @@
+# 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)

src/miso-ginger-pork.md

@@ -0,0 +1,36 @@
+# Miso Ginger Pork
+
+## Ingredients
+
+- ground pork
+- sushi rice
+- green onion
+- fresh ginger
+- miso paste
+- pickled daikon
+- zucchini or bok choy
+- sesame oil (or olive oil)
+- broth (optional)
+
+## Directions
+
+1. cook sushi rice
+2. slice daikon, 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 zucchini or bok choy into half inch (1-1.5 cm) 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 (250-500 mL) water or broth
+10. add white parts of green onion and ginger
+11. add miso paste to taste
+12. simmer stirring occasionally
+13. add zucchini 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)

src/oats.md

@@ -0,0 +1,43 @@
+# Oats
+
+Oats are great for breakfast. On their own they're pretty bland, but become
+great when you add some things to the bowl. This recipe offers some suggestions
+on what to add, but is by no means a comprehensive overview of what you can do
+with oats.
+
+We cover both rolled and steel cut oats. Instant need not apply.
+
+## Ingredients
+
+- oats
+- water
+- pinch of salt
+
+Pick and choose additional ingredients:
+
+- chopped banana
+- any berries
+- cinnamon
+- peanut butter
+
+## Directions
+
+1. Bring water (with pinch of salt) to boil.
+2. Add oats. Use a 2:1 water-to-oats ratio (by volume) for rolled oats, 3:1 for
+   steel cut.
+3. Boil on medium heat until most of the water has been absorbed/evaporated.
+   Rolled oats will be ready quicker than steel cut.
+4. Pour over fruit in bowl (if having fruit).
+5. Sprinkle cinnamon (if having cinnamon).
+6. Mix.
+7. Add a spoonful of peanut butter (if having peanut butter).
+
+## Serving sizes
+
+You'll need less dry steel cut oats versus rolled oats for the same serving
+size. My personal "standard serving" is 1/3 cup steel cut or 1/2 cup rolled
+(note that, per the ratios above, both of these end up needing 1 cup water).
+
+## Contribution
+
+- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)

src/omelet.md

@@ -0,0 +1,38 @@
+# Omelet
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: ≈ 30 min
+- 🍽️ Servings: 4 Omelets
+
+## Ingredients
+
+* 2 tablespoon quick-cooking tapioca
+* 1/2 teaspoon salt
+* 1/8 teaspoon pepper
+* 3/4 cup milk, scalded
+* 1 tablespoon butter, or margarine
+* 4 egg yolks, beaten until thick
+* 4 egg whites, beaten stiff
+* 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.
+2. Add butter.
+3. Allow it to cool; combine with egg yolks, stirring occasionally.
+4. Fold in egg whites.
+5. Set oven for moderate 350°F.
+6. Pour egg mixture into hot buttered frying pan.
+7. Cook over low heat 3 minutes.
+8. Transfer to oven; bake 15 minutes.
+9. Omelet is done when an inserted knife comes out clean.
+10. Cut across at right angles to handle of pan, being careful not to cut all the way through.
+11. Fold carefully from handle to opposite side and serve on hot platter.
+
+### For Cheese Omelet
+
+* Add 1/2 cup grated sharp Cheddar Cheese just before folding in egg whites.
+* Before putting omelet in oven, sprinkle top with an additional 1/2 cup of grated cheese.
+
+## Contribution
+
+- Anonymous

src/pan-seared-chicken.md

@@ -0,0 +1,41 @@
+# 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)

src/pancake.md

@@ -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 little 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

src/parmesan-potatoes.md

@@ -0,0 +1,39 @@
+# 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)

src/pasta-navy-style.md

@@ -0,0 +1,51 @@
+# 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)

src/pasta.md

@@ -24,7 +24,7 @@ Pasta is usually eaten with some kind of [pasta sauce](pasta-sauce.html) or used
 
 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
 

src/pizza-dough.md

@@ -0,0 +1,22 @@
+# 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

src/pork-based-chili-con-carne.md

@@ -0,0 +1,40 @@
+# Chilli con Carne
+
+Thinly minced and non-lean mince is preferred.
+Spices shall be left to the choice of the cook, if at all desired.
+Mince should be broken up well before cooking.
+
+- Prep time: 5 min
+- Cook time: 1-2 hours
+
+## Ingredients
+
+- Chorizo pork sausage
+- Pork mince
+- Bacon strips
+- Tomato sauce
+- Chilis
+- Kidney beans
+- Olive oil
+- Wine
+- Butter
+- (spices)
+
+## Directions
+
+1. As pan heats: Slice chilis 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 chilis and chorizo
+7. Add spices and beans. Then wait until audible spitting of sauce has lasted for around 40 mins
+8. Add remainder of sauce
+9. Add wine
+10. Lower flame, cover pan, then maintain a gentle simmer for 20 mins
+
+## Contribution
+
+This dish reminds me of my grandma.
+jacobsiggins.co.uk

src/portuguese-steak-with-beer-sauce.md

@@ -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
 

src/potato-and-eggplant-curry.md

@@ -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)

src/quesadilla.md

@@ -0,0 +1,28 @@
+## Quesadilla
+
+A quick and easy meal, able to be taken anywhere, but be warned of its high empty carb counts.
+
+Serves 1.
+
+Cooking time: ~5 minutes
+
+## Ingredients
+
+- ~ 1-2 tortillas. Any brand works, but you can decide if you want the tortilla folded in half, or double tortillas.
+- ~ 4 small pinches of mozzarella or oaxaca cheese. Mozzarella is preffered, but the taste of oaxaca cheese is more authentic.
+- ~ (Optional) A thin coating of oil on the pan. It will be more unhealthy, but will be (again) more traditional.
+- ~ Any toppings you want. ie, veggies, chicken, mushrooms (cooked)
+
+## Directions
+
+1. Add oil to the cold pan if you have it.
+2. Heat pan to medium.
+3. Lay the tortilla(s) down on the pan until softened and lighty golden brown.
+4. Add the cheese plus toppings to one half of the tortilla if using 1, add to the entire surface of one, if using 2.
+5. Place the unused tortilla on top of the other one, if you have 2. If you have 1, fold the empty half over to the other side.
+6. Wait and continuously check if cheese is melty.
+7. Serve.
+
+## Contributors
+
+- peebowo

src/ragu.md

@@ -0,0 +1,40 @@
+# Ragù
+
+## Ingredients
+
+- 1 pound tubular dried pasta
+- 1 pound sweet Italian sausage
+- 1 onion, minced
+- 1 carrot, minced
+- 1 celery stalk, minced
+- 28oz (825 ml) can of whole tomatoes
+- 3 tablespoon of tomato paste
+- 1/4 cup fresh parsley
+- 1 sprig of fresh thyme
+- 1 sprig of fresh rosemary
+- grated Parmesan cheese (optional)
+- extra-virgin olive oil
+
+## 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.
+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.
+3. Add canned tomatoes and their juice.  
+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.
+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.
+10. Serve ragù over plate of pasta and top with grated parmesan cheese;
+
+## Contribution
+
+Support the [site](https://based.cooking/pix/bitcoin-based-cooking.webp).  
+Luke's Vultr referral credits won't last forever...

src/refried-beans.md

@@ -0,0 +1,44 @@
+# 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)

src/rice.md

@@ -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)
 

src/roesti.md

@@ -0,0 +1,32 @@
+# Rösti
+
+Usually cooked to get rid of leftover potatoes from the day before.
+This swiss classic works great together with fried eggs.
+
+Serves: 1
+
+Cooking time: ~45 minutes
+
+## Ingredients
+
+- ~500g (~1lb) potatoes (firm/waxy)
+- 2 eggs
+- 1 onion (medium size)
+- butter
+
+## Directions
+
+1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes.
+2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
+3. Dice the onion and mix together with potatoes. Add your seasonings here. The typical ones are of course salt, pepper, and nutmeg.
+4. 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-low. Form the Rösti into a puck. Depending on how soft you want it inside adjust the thickness. I recommend something around 1 - 1.5cm (~1/2") for a softer Rösti.
+6. add some more butter flakes around the brim of the pan to get under the Rösti.
+7. The browning process can take quite a while. Usually I'm not at the stove while it's cooking. Check after roughly 10-15 minutes for browning.
+8. When you're satisfied with the achieved browning, flip the Rösti. A plate can be useful here to put on top of the Rösti in the pan.
+9. 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.
+10. Top Rösti with eggs and serve.
+
+## Contributors
+
+- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)

src/sauerkraut.md

@@ -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

src/scandinavian-coffee-cake.md

@@ -0,0 +1,45 @@
+# Scandinavian Coffee Cake
+
+* ⏲️ Prep time: 15 min
+* 🍳Cook time: ≈ 3 hours
+* 🍽️ Servings: 1 cake
+* 
+## Ingredients
+
+* 1/2 cup milk
+* 1/2 cup shortening
+* 1/2 cup sugar
+* 1/2 teaspoon salt
+* 1 package active dry yeast
+* 1/4 cup warm (not hot) water
+* 3 cup sifted enriched Flour
+* 2 eggs, beaten
+* melted butter, or margarine
+* 2/3 cup firmly packed brown sugar
+* 2 teaspoon cinnamon
+* chopped walnuts
+
+## Directions
+
+1. Scald milk.
+2. Add shortening, sugar, and salt.
+3. Stir until sugar dissolves; cool to lukewarm.
+4. Dissolve yeast in water; combine with milk mixture.
+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° to 85° 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.
+12. Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends.
+13. From the outside, cut through the ring toward center almost all the way through in 1- inch slices.
+14. Fan out slices slightly to side.
+15. Brush with shortening; cover; let it rise for about 45 minutes or till double in bulk.
+16. Meanwhile set oven for moderate 375°F (190°C).
+17. Bake 25 to 30 minutes.
+18. While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts.
+
+## Contribution
+
+- Anonymous

src/sticky-porkchops.md

@@ -0,0 +1,30 @@
+# Sticky Porkchops
+
+Simple chinese inspired sticky porkchops.
+
+- ⏲️ Prep time: 3 hours
+- 🍳Cook time: 10 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 4 Pork chops
+- 2 heaped tbsp Set honey
+- 3 Garlic cloves, crushed
+- Soy sauce
+- Ginger (thumb sized piece), sliced
+- 1 tbsp Chinese Five Spice
+
+## 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.
+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 (vegetable oil should be fine too) 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.
+
+## Contribution
+
+- Jake Keast - [website](https://jakekeast.xyz), xmr: 8BBKCQbL1xSKS8fWE257cVBzerYu1censWYUCncLppo6MPLd3u59ejYE9XMdW4CNL3DGgf1vjG5SHGDEJV95xtxW2wsaANo

src/style.css

@@ -1,6 +1,7 @@
 body {
 	max-width: 800px ;
 	margin: auto ;
+	padding: 0 16px ;
 	margin-bottom: 500px ;
 }
 
@@ -14,6 +15,7 @@ footer {
 
 img {
 	max-width: 600px ;
+	width: 100% ;
 	margin: auto ;
 	display: block ;
 }
@@ -33,3 +35,10 @@ img {
 		color: tomato ;
 	}
 }
+
+@media print {
+	a[href] {
+		text-decoration: none ;
+		color: black ;
+	}
+}

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)

src/sweet-potato-fries.md

@@ -0,0 +1,33 @@
+# Basic Sweet Potato Fries Recipe
+
+![cooked sweet pototo fries in pan](pix/sweet-potato-fries.webp)
+
+A simple, tasty, and healthy carb based snack.
+
+## Ingredients
+
+* 1-2 Sweet Pototoes (try different types)
+* Olive Oil
+* Cinnamon
+* Rosemary (optional)
+
+## Instructions
+
+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.
+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.
+8. Return to oven setting timer for another 10-20 minutes depending on quality of the oven and desired crispiness.
+9. Enjoy. Maybe them put in a glass bowl.
+
+## 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.
+
+## Contribution
+
+Shane Kunz - [Website](https://shanekunz.com)

src/taco-meat.md

@@ -0,0 +1,25 @@
+# Taco Meat
+
+## Ingredients
+
+- 1 pound (about 500 g) ground beef or turkey
+- 1 medium onion, finely chopped (or 1 1/2 teaspoon onion powder)
+- 1 medium tomato, chopped (or 1 small can of tomato sauce)
+- 1 teaspoon chili powder (or 1/3 teaspoon each oregano, cumin, garlic powder)
+- 1 teaspoon oregano (ground or leaf)
+- 1/4 teaspoon cumin
+- dash of pepper (1/8 teaspoon or less)
+
+## Directions
+
+1. Brown beef and onion together. Drain grease.
+2. Add the rest of the ingredients to the browned meat.
+3. Stir well.
+4. Heat this mixture thoroughly.
+5. Add more tomato sauce if the mixture is dry.
+6. Cover and simmer for 20 minutes, or less if the mixture begins to dry out.
+
+## Contribution
+
+- Elias Howell -- [website](https://snarf.top)
+

src/template.md

@@ -1,4 +1,4 @@
-# Reciple name
+# Recipe name
 
 This is a brief, one or two sentence description of the dish.
 
@@ -19,12 +19,12 @@ 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,
 
-## Contributers
+## Contributors
 
 <!--
 Put your name or identifier here if you want.

src/tortellini.md

@@ -0,0 +1,25 @@
+# Tortellini
+
+## Ingredients
+
+- Tortellini
+- 1-2 eggs
+- Cooking cream
+- Cheese (optional)
+
+## Directions
+
+1. Buy tortellini (prefer meat or spinach).
+2. Bring water to a boil.
+3. Add salt to water only after boiling.
+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.
+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.
+
+## Contribution
+
+- Teo Dragovic - [website](https://teodragovic.com)

src/tuna-sub.md

@@ -0,0 +1,28 @@
+# Tuna Sub
+
+Use the best tuna you can find. I like oil-packed but water is OK. Someone you know has a tuna salad recipe. 
+
+## Ingredients
+
+- 1 recipe of your favorite tuna salad 
+- Sandwich bun or bread (a good one)
+- Thinly sliced cheese (your favorite)
+- Sliced tomatoes
+- Baby spinach leaves
+- Pickles
+- Mayo and mustard
+- Other sandwich toppings (very little out of bounds here).
+
+## Directions
+
+1. Lightly toast one side of the bun
+2. Add cheese to bottom of bun
+3. Spread a layer of tuna salad
+4. Place several spinach leaves on top bun
+5. Add sliced tomatoes
+6. Add pickle slices
+7. Season with salt and pepper to taste
+8. Combine halves and enjoy.
+
+## Contribution
+- I don't think you could call it that.

src/tuscan-style-pork-roast.md

@@ -23,7 +23,7 @@ Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA)
 - 1 tsp fresh parsley
 
 ## Directions
-1.	Preheat oven to 275°F
+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.
@@ -31,7 +31,7 @@ Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA)
 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 for 2 hours or until internal temperature reads 135°F in the thickest part.
+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 vegetable 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.

src/yogurt.md

@@ -0,0 +1,23 @@
+# Yogurt
+
+## Ingredients
+
+- 2 thermos, ½l capacity each
+- thermometer
+- 1l milk
+- 100ml yogurt
+
+## Directions
+
+- bring the milk to 45C°C (113°F)
+- pour the yogurt into the milk
+- wisk well
+- bring the milk to 45C° (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
+- store in the fridge
+
+## Contribution
+
+- italian boy

update

@@ -1,12 +0,0 @@
-#!/bin/sh
-
-# If you're Luke, add an arg to update the website too.
-
-git pull hub master
-
-#rm dest -rf
-#mkdir -p dest
-ssg5 src dest "Based Cooking (https://based.cooking)" "https://based.cooking"
-
-[ -n "$1" ] &&
-	rsync -auvrlP --delete-after ~/.local/src/food/ root@based.cooking:/var/www/cooking