Moved all rencepies files to en-us

content/en-us/aelplermagronen.md

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+---
+title: "Älplermagronen (Alpine macaroni)"
+date: 2021-03-11
+tags: ['swiss', 'pork', 'potato', 'pasta']
+author: alexander-bocken
+---
+
+![Älplermagronen](/pix/aelplermagronen.webp)
+
+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.
+
+- 🍳 Cook time: ~30 minutes
+- 🍽️  Servings: 4
+
+## Ingredients
+
+- ~150g (1/3 lb) bacon cubes
+- 3 onions (medium size)
+- 400g (15 oz) potatoes (firm/waxy)
+- 1 - 2L (1/4 - 1/2 gal) milk
+- 400g (15 oz) 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
+
+Feel free to vary these amounts, it's not like this is anything strict.
+
+## 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.

content/en-us/aglio-e-olio.md

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+---
+title: "Spaghetti aglio e olio"
+date: 2021-03-21
+tags: ['italian', 'pasta']
+author: robert5800
+---
+
+Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal.
+
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 pound (500g) spaghetti (or similarly shaped pasta)
+- 1/2 cup (110g) extra virgin olive oil
+- 5-6 cloves of garlic
+- 1/4 tsp red pepper flakes
+- A bunch of fresh parsley
+
+## Directions
+
+1. Heat a large skillet on medium-high heat, start [cooking the pasta](/pasta).
+2. Finely slice or mince the garlic and finely chop the parsley.
+3. Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown.
+4. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
+5. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
+6. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
+7. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.

content/en-us/aljotta.md

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+---
+title: "Aljotta"
+date: 2021-03-16
+tags: ['fish', 'soup', 'mediterranean']
+author: shou-ganai
+---
+
+Aljotta ("jo" as in "Yo!") is a traditional Maltese light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**.
+
+## Ingredients
+
+- Fish stock (see 2.)
+- Fish, raw
+- Onion, roughly chopped
+- Garlic, sliced or diced
+- Tomatos, chopped
+- frying oil/lard
+- Extra virgin olive oil
+- Marjoram
+- Black pepper (optional)
+- Mint, small amount (optional, I never use it myself as it's too overpowering)
+- Lemon wedge/juice (optional, also overpowering)
+- Rice (optional)
+
+## Directions
+
+1. Cook some rice and set aside. White short-grain is best but other types will do as long as it's not starchy. Don't use arborio or sushi rice.
+2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2 hours. It's customary to have loose chunks of fish in the soup so you can boil the fish and separate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that separated from the offal became part of the soup.
+3. In a pot, heat some oil on low heat and add in the onions. Saute until translucent.
+4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occasionally until the water starts to boil.
+5. Add the fish and let simmer on low heat until the fish are cooked thoroughly, being careful not to break them. Turn the heat off and add the olive oil.
+6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables.
+7. If you are using lemon juice or rice, add them to each serving according to your preference.
+8. Leave some for tomorrow. It always tastes better the next day.

content/en-us/almeirim-stone-soup.md

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+---
+title: "Almeirim Stone Soup"
+date: 2021-03-10
+tags: ['portuguese', 'soup', 'pork']
+author: artur-mancha
+---
+
+ It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
+
+## Ingredients
+
+- well-washed stone
+- kidney beans or fresh
+- pig's ear (blanched and sliced thin)
+- chouriço negro or firm type of blood sausage
+- mixed meat chouriço or mediterranean smoked sausage
+- pork belly, fatback or bacon
+- potatoes, cubed
+- onions, chopped
+- garlic cloves
+- bay leaf
+- cilantro/coriander, chopped
+
+## Directions
+
+1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
+2. If necessary, add more water while it’s boiling.
+3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
+4. Let the potatoes cook on medium to high heat for about 30-35 minutes.
+5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
+6. Pour into bowls and serve.
+
+## Story
+
+> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
+> - According to the people of Almeirim

content/en-us/apple-chicken.md

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+---
+title: "Apple Chicken"
+tags: ['spanish', 'chicken', 'oven', 'apple']
+date: 2022-07-11
+author: miraunpajaro
+---
+
+![Applechicken](/pix/apple_chicken.webp)
+Baked chicken with apples and onions. Suprinsingly good and simple combination.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- Chicken breast or similar.
+- Onions.
+- Nuez moscada.
+- Apples.
+- Potatoes.
+- Cream or creme fraiche.
+- Salt.
+- Pepper.
+- One glass (33c) of wine or cognac.
+## Directions
+
+1. Heat the oven to 200C and prepare an oven tray.
+2. Mix the chicken with nuez moscada, salt and pepper.
+3. Remove the center of the apples, fill with nuez moscada and butter.
+4. Put the chicken in the oven tray.
+5. Put the chicken, onions and apple in the oven tray.
+6. Add salt and pepper.
+7. Cook in the oven for 40 min.
+8. While the chicken is the oven prepare mushed potatoes. First you boil them until they are soft (keep the skin on). Once they are soft, peel them. Then mush them with a fork and add milk or creme fraiche.
+9. Add the wine or the cognac. Cook until the chicken is well cooked.
+10. Enjoy.

content/en-us/apple-pie.md

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+---
+title: "Apple Pie"
+date: 2021-05-13
+tags: ['dessert', 'pie', 'sweet', 'apple']
+author: mfed3
+---
+
+![Apple Pie](/pix/apple-pie.webp)
+
+- ⏲️ Prep time: 30 min
+- 🍳Cook time: 45 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+### Filling
+
+- 900 g (4-5) golden delicious apples
+- 15 g (1 tbsp) lemon juice
+- 50 g white sugar
+- 65 g brown sugar
+- 5 g (1 tsp) cinnamon
+- 1-2 g nutmeg
+- 15 g cornstarch
+- 15 g ice water
+- 226 g (2 sticks) cold butter, cut into slices
+
+### Crust
+
+- 350 g flour
+- 5 g salt
+- 30 g white sugar
+- 225 g butter
+- 50-100 ml ice water
+
+### Egg Wash
+
+- 1 egg (optional)
+- 15 g water (optional)
+
+## Directions
+
+1. Peel and cut the apples into 1-2 inch strips
+2. Put the apples in a bowl and mix in the lemon juice, sugar, cinnamon, nutmeg, and cornstarch and let it sit for 15 mins to release water
+3. Transfer the filling mixture to a sauce pan and reduce the liquid over medium to low heat for around 15 mins, stirring regularly, then turn off the gas
+4. While the filling is sitting / reducing, start the crust by putting the flour, salt, sugar, and pieces of butter in a food processor
+5. Run the food processor until it resembles a coarse sand (5-10 seconds) then start dripping in the ice water until the mixture starts to chunk together
+6. You'll know when it's done if you can pinch the dough with your hand and it sticks together
+7. Preheat oven to 350°F then start making the pie crust
+8.  Cut the dough in half and roll both halves out with a rolling pin until they are big enough to cover your pie pan (around 9 inch diameter)
+9.  Put the bottom half dough into the pie pan and cut off the excess dough with a knife
+10. Dump the sauce pan full of the filling into the pie pan and even it out
+11. Cover the pie filling with the top dough and fold over and tuck in the excess crust
+12. Use a fork or your fingers to pinch down the top crust to the bottom crust so you don't have air gaps
+13. Optionally you can now brush on the egg wash to make the crust get a shiny golden brown color when it cooks
+14. Cut a few slits in the top crust with a knife to give it a nice design and allow for air to release
+15. Bake 45 minutes at 350°F or until the crust is brown to your liking and the apples are bubbling inside

content/en-us/apple-strudel.md

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+---
+title: "Apple strudel"
+date: 2021-03-22
+tags: ['dessert', 'breakfast']
+author: "Lorenzo Iuri"
+---
+
+![apple-strudel-1](/pix/apple-strudel-1.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- Puff pastry
+- Apricot jam (about 300 g | 10 oz)
+- 3 apples
+- Ground cinnamon
+- Breadcrumbs / crushed cookies
+- Butter (optional)
+- Powdered sugar (optional)
+
+## Directions
+
+1. Peel and cut the apples in thin slices.
+2. Roll out the puff pastry with a rolling pin.
+3. Spread the jam over the puff pastry with a spoon.
+4. Arrange the apple slices over the jam.
+5. Sprinkle with cinnamon and breadcrumbs.
+6. Cut tiny pieces of butter and arrange them over the apple slices.
+![apple-strudel-2](/pix/apple-strudel-2.webp)
+7. Roll the puff pastry edges over, overlapping them.
+8. Bake for around 40 minutes at 180°C (360° F).
+9. Cover with powdered sugar.

content/en-us/ardei-umpluti.md

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+---
+title: "Ardei umpluti with meat"
+tags: ['romanian', 'peppers', 'oven', 'meat']
+date: 2022-07-11
+author: miraunpajaro
+---
+
+![Ardei umpluti](/pix/ardei_umpluti.webp)
+Farcies tomates with rice.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 2 yellow peppers per person
+- Around 120g of ground beef meat per person.
+- 1 or 2 onions.
+- Condiments of your choice: Parsley, origan or cumin.
+- Olive oil
+- Salt and pepper.
+- Optional: Bechamel.
+
+## Directions
+
+1. Heat the oven to 200C.
+2. Empty the peppers and remove the seeds.
+3. Slice the top to the peppers and place them in the oven tray, you may need to slice the bottom a litte bit to make them stand together. (Hint: Put the peppers inside a pan over the oven tray).
+4. Cover the peppers with aluminum and cook in the oven for 1h30min.
+5. Meanwhile¸saute the onions, garlic and last, the meat.
+6. Mix with fresh tomato soup.
+7. When the peppers are finished, remove the aluminum, fill the peppers with the mix and cook in the oven for another 45 minutes.
+8. Optionally: (Not traditional!) Add the bechamel a couple of minutes before the time is up and finish cooking in the oven.
+9. Optionally: Instead of bechamel you can use sour cream.
+10. Enjoy.

content/en-us/arroz-chaufa.md

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+---
+title: "Arroz Chaufa"
+date: 2021-03-16
+tags: ['peruvian', 'chinese', 'rice']
+author: andy-rufasto
+---
+
+Peruvian-chinese dish. Easy to cook just add and mix everything.
+
+![Arroz Chaufa](/pix/arroz-chaufa-2.webp)
+
+- ⏲️ Prep time: 40 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- Rice
+- Salt
+- Bell Pepper
+- Chicken
+- Eggs
+- Soy Sauce
+- Welsh Onion
+
+![Ingredients](/pix/arroz-chaufa-1.webp)
+
+## Directions
+
+1. Cut the chicken into pieces and fry it. Don't forget the salt.
+2. Cook scrambled eggs. Don't forget the salt.
+3. Cook the rice. If it is yesterday's rice better, preferably without salt.
+4. Cut the welsh onion and bell pepper into small squares.
+5. Mix everything over low heat, adding soy sauce.
+6. Optional: Add bacon, sesame oil.
+7. If everything is salty, you can reduce it with just a teaspoon of sugar, especially if you cook the rice with salt.

content/en-us/asian-style-chicken-sticky-sauce.md

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+---
+title: "Asian Style Chicken with Sticky Sauce"
+date: 2021-03-23
+tags: ['asian', 'chicken']
+author: pazu
+---
+
+Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled rice.
+
+![Asian Style Chicken with Sticky Sauce](/pix/asian-style-chicken-sticky-sauce.webp)
+
+## Ingredients
+
+### Chicken with crispy coating
+
+- Around 14 ounces or 400 grams of chicken breast
+- 1 Egg
+- 3 tbsp of cornflour
+- 10 tbsp all-purpose flour
+- 1/2 tsp garlic powder
+- 2 tsp paprika powder
+- Around 5 tbsp of sesame oil for frying the chicken
+
+### Sauce
+
+- 1 tbsp sesame oil
+- 2 garlic cloves, mashed to paste.
+- 1 tbsp Chinese rice vinegar or alternatively white wine vinegar
+- 3 tbsp honey
+- 2 tbsp ketchup
+- 2 tbsp brown sugar
+- 4 tbsp soy sauce
+
+## Directions
+
+1. Prepare the sauce by mixing the ingredients together in a bowl.
+2. Cut the chicken into bite sized pieces.
+3. Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each.
+4. Place lightly beaten egg in another shallow bowl.
+5. Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.
+6. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.
+7. Fry until chicken is cooked and has a nice golden-brownish coating.
+8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.
+9. Let the sauce bubble for one or two minutes and you're done.
+10. Serve with boiled rice.

content/en-us/assam-tea.md

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+---
+title: "Assam Tea"
+date: 2021-03-21
+tags: ['drink', 'quick']
+author: chandra-kiran
+---
+
+![Assam Tea](/pix/assam-tea.webp)
+
+This is a simple Assam tea recipe.
+
+- ⏲️ Prep time: 1 min
+- 🍳 Cook time: 5 min
+- 🍽️ Servings: 1
+
+## Ingredients
+
+- 2 teaspoons of Assam Tea
+- 150 ml of fresh water
+- Sugar (Optional)
+- Milk (Optional)
+
+## Directions
+
+1. Add 150 ml of water to a small pan and bring it to boil.
+2. Then add 2 teaspoons of tea into it and reduce the heat to low.
+3. Strain the tea using a tea filter into a cup.
+4. Add sugar and milk to taste.

content/en-us/aussie-snags.md

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+---
+title: "Aussie Snags (sausage sizzle)"
+date: 2021-06-05
+tags: ['basic', 'snack', 'australian', 'pork']
+---
+
+An Australian BBQ classic tradition that is simple and very easy to make. Great for parties and outdoor events
+especially national events. Sometimes served at hardware chains.
+
+- ⏲️ Prep time: 2 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: Depends
+
+## Ingredients
+
+- Sausages (thin)
+- Onions (4g per sausage)
+- Tomato sauce
+- Mustard (optional)
+- White sliced bread
+- Butter
+- Oil
+- Wood chips (optional, fuel for smokey flavour)
+
+## Directions
+
+1. Chop up the onions into rings
+2. Bring the sausages to the grill, turning once every 5 mins
+3. Add oil of your choice to the hotplate then add the onions
+4. Use your tongs to toss the onions until they are golden brown
+5. When the onions are golden brown turn off the hotplate
+6. When the sausages are cooked, butter the bread, then the onions, and add a sausage (optionally split)
+7. Finally tomato sauce on top

content/en-us/autumn-soup.md

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+---
+title: Autumn Soup
+tags: ['vegetables', 'soup']
+date: 2022-08-04
+author: joel-maxuel
+---
+
+You can cook the veggies on the stove instead of baking them, just pay more attention to avoid burning. You can also use pumpkin instead of squash.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 Medium Squash
+- 3 Potatoes
+- 4 Carrots
+- 1 Small Onion
+- 1 Chicken Bullion Cube
+- 1 cup Water
+- 2 cups Milk
+- Salt
+- Pepper
+
+## Directions
+
+1. Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
+2. Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
+3. If there is too much stock, don't be scared to pour some down the drain.
+4. Puree (I use electric beaters) while adding the milk.
+5. Add the salt and pepper, as desired.

content/en-us/babas-feta-pasta.md

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+---
+title: "Baba's Feta Pasta"
+date: 2021-03-21
+tags: ['greek', 'feta', 'pasta', 'supper']
+author: peepopoggers
+---
+
+Greek Pasta Recipe with sauce made out of feta, stock, cream cheese and other ingredients.
+Uses mixed spice for special flavour, and is a great dinner or mid-day meal.
+
+- ⏲️ Prep time: 15-30 min
+- 🍳 Cook time: 25-30 min
+
+## Ingredients
+
+Serves Around 3 People. You can scale up to 4 If you increase most quantities by +1/4.
+
+- Medium Sweet Onion (Finely Chopped)
+- Virgin olive oil (not extra-virgin)
+- White Sugar
+- 3 Fresh Medium Garlic Cloves (Chopped Fine)
+- 15-20 Kalamon/Kalamata Olives (Cut into thirds)
+- Whole small courgette (Cut to small pieces)
+- 6 Medium Mushrooms (Cut smallish and small stalk)
+- 1/2 Broccli (Chopped small)
+- 8-10 Finely sliced cherry tomatoes
+- 1/2 Block of feta (Washed)
+- 1 Chicken stock (Added to 3/4 Mug boiling water)
+- Overfilled Teaspoon Mixed Spice
+- 3/4 Bowls fusilli pasta
+- Overfilled tablespoon Creme Cheese
+- 1/3 Mug whole milk
+
+## Directions
+
+Make sure to prepare & chop most ingredients before you start.
+
+1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later.
+2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then add in the onion and garlic from the smaller pan.
+3. Wait a couple minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get your rinsed feta and melt it in the pan (chop to speed up).
+4. Start [cooking the pasta](/pasta).
+5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
+6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.
+7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it.
+8. Turn down the main mix again slightly and add the 1/3 Mug of Whole milk to the mix.
+9. Strain and serve your pasta and cover with the sauce. Enjoy!

content/en-us/baby-back-ribs.md

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+---
+title: "Baby Back Ribs"
+date: 2022-04-15
+tags: ['pork', 'american', 'supper', 'southern']
+author: crazywillbear
+---
+
+Some classic and delicious baby back ribs. Keep in mind that if you do not have a smoker, a grill with some tin-foil wrapped smoking wood with poked holes will suffice.
+
+## Ingredients
+
+- Applewood (or other sweet cooking wood such as cherry or maple)
+- 2 baby back rib racks
+- 1 container of barbecue rub ([Traeger Pork and Poultry Rub](https://www.traeger.com/rubs-spices/pork-poultry) is recommended)
+- Tin foil
+- Bag of brown sugar
+- Bottle of honey
+- Barbecue Sauce ([Oakland Dust, The One BBQ Sauce](https://www.sincerelysf.com/products/oakland-dust-the-one-bbq-sauce-1) is recommended)
+- (Optional) A stick of butter
+
+## Directions
+
+1. Preheat your smoker to 180 degrees Fahrenheit using applewood.
+2. Take the membrane off of the back of the ribs if your butcher hasn't already done so ([tutorial](https://www.youtube.com/watch?v=uQVIMKDpZfg))
+3. Cover both sides of the ribs heavily in your barbecue rub, and let sit at room temp for 30 minutes.
+4. Place the ribs bone down (meat up) on your smoker, and let smoke at 180 degrees Fahrenheit for 3 hours.
+5. Take the meat out and place on top of two sheets of tin foil. Then, apply a generous amount of brown sugar and honey to both sides of the ribs, followed by a small amount of the barbecue rub. If you have butter, cut it into slices and add it on the meat side (butter is optional).
+6. Wrap your ribs in the tin foil and place them back on the smoker at 225 degrees Fahrenheit for 2 hours.
+7. Take your ribs out of the foil and place them bone down (meat up) on your smoker.
+8. Apply a generous helping of your barbecue sauce to the ribs once every 30 minutes for an hour (twice).
+9. Take out of smoker and cover in tin foil, allow to sit for 10-30 minutes before serving.

content/en-us/baked-mostaccioli.md

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+---
+title: "Baked Mostaccioli"
+date: 2021-03-21
+tags: ['pasta', 'italian']
+author: "zyansheep"
+---
+
+![baked mostaccioli in bowl](/pix/baked-mostaccioli-00.webp "Baked Mostaccioli in Bowl")
+
+Pasta baked in dish with spicy sauce
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 15-20 min
+- 🍽️ Servings: 8 bowls
+
+## Ingredients
+
+- 24 oz or 1 jar of Fradiavolo Sauce ([Victoria](https://victoriapastasauces.com/product/fradiavolo-sauce/))
+- 1 box Mostaccioli Rigati or Penne Rigati ([Ronzoni](https://www.google.com/search?q=mostaccioli+rigati&tbm=shop))
+- ~8 oz shredded Mozzarella Cheese ([Poly-O](https://www.walmart.com/ip/Polly-O-Mozzarella-Cheese-Chunk-with-Whole-Milk-16-oz-Pack/10448265))
+  - I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking.
+- 2x 2 quart (8") baking dishes or 1 large baking dish (see picture below)
+
+## Directions
+
+1. Bring a pot to a boil and [cook pasta](/pasta) for 6 minutes (very al dente).
+2. Put pasta and sauce in baking dish(es) and mix well.
+3. Cover pasta and sauce generously with grated cheese until you can't see the pasta.
+4. Bake at 350°F / 175°C for 20 minutes
+   - Or 375°F / 190°C for 15 minutes on convection bake.
+
+![baked mostaccioli on stove](/pix/baked-mostaccioli-01.webp "Baked Mostaccioli right out of the Oven")

content/en-us/baked-pasta-with-broccoli.md

@@ -0,0 +1,35 @@
+---
+title: "Baked pasta with broccoli, boiled eggs and scamorza cheese"
+date: 2021-04-15
+tags: ['italian', 'pasta', 'broccoli', 'cheesefare']
+author: davide-costa
+---
+
+![baked-pasta-with-broccoli](/pix/baked-pasta-with-broccoli.webp)
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 20~30 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 500g pasta
+- 500g broccoli
+- 4 eggs
+- 200g scamorza cheese
+- 400g béchamel
+- sage (optional)
+- parmesan cheese (optional)
+
+## Directions
+
+1. Boil water and add salt (a handful for every liter), put pasta inside.
+2. Boil broccoli and eggs for 10 minutes.
+3. While everything is boiling dice scamorza cheese, prepare a pan.
+4. Put a layer of béchamel.
+5. Put a layer of pasta.
+6. Put a layer of broccoli, diced scamorza cheese, pepper, salt.
+7. Go to step 4 and repeat until ingredients end.
+8. Add sage leafs on top (optional).
+9. Put the pan inside the (preheated) oven at 180°C for 15~20 minutes.
+10. End with 5~10 minutes of cooking with the grill function.

content/en-us/baked-salmon.md

@@ -0,0 +1,27 @@
+---
+title: "Baked Salmon"
+date: 2021-03-17
+tags: ['basic', 'fish']
+author: carl-zimmerman
+---
+
+Simple method for making a good serving of salmon. Goes well with just about anything.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 19 min
+
+## Ingredients
+
+- Salmon Steaks
+- Red Pepper Flakes
+- Lemon Juice
+- Butter
+- Cooking oil / spray
+- Aluminum Foil
+
+## Directions
+
+1. Season salmon with salt, black pepper, and red pepper to taste.
+2. Spray or rub in cooking oil on aluminum foil and place on cookie sheet or in baking pan.
+3. Squeeze lemon juice and place a teaspoon of butter on each salmon steak.
+4. Bake at 400°F / 200°C for 19 mins.

content/en-us/banana-bread.md

@@ -0,0 +1,36 @@
+---
+title: "Banana Bread"
+date: 2021-03-11
+tags: ['bread', 'dessert', 'sweet', 'fasting']
+author: martin-chrzanowski
+---
+
+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
+- 1/4 cup crushed walnuts
+
+## Directions
+
+1. Preheat oven to 350°F (175°C)
+2. Mix the wet ingredients (eggs, bananas, butter, 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).

content/en-us/banana-muffins-with-chocolate.md

@@ -0,0 +1,32 @@
+---
+title: "Banana Muffins with Chocolate"
+date: 2021-03-12
+tags: ['dessert', 'sweet', 'snack', 'cake', 'fasting']
+author: lukasz-drukala
+---
+
+![banana-muffins](/pix/banana-muffins.webp)
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 30 min
+
+## 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 at 170 °C / 340 °F.

content/en-us/banana-oatmeal-cookies.md

@@ -0,0 +1,27 @@
+---
+title: Banana and oatmeal cookies
+tags: ['snack', 'quick', 'dessert']
+date: 2022-07-12
+author: "Éric G."
+---
+
+- ⏲️ Prep time: 3 min
+- 🍳 Cook time: 20 min
+- 🍽️ Serving : 3
+
+## Ingredients
+
+- 2 ripe bananas (250 g/9 oz peeled)
+- 100g (3.5 oz) of oatmeal
+- 1 table spoon of cinnamon powder (optional)
+- 1 table spoon of honey (optional)
+
+## Directions
+
+1. Pre-heat the oven to 180°C (350°F)
+2. Peel the bananas and squash them not too finely in a bowl.
+3. Incorporate the oatmeal.
+4. Incorporate cinnamon powder and/or honey (optional).
+5. On the oven tray, place parchment paper and form discs of the mix, each around 8 cm (3 in)
+6. Cook with rotating heat for around 20 minutes, until outside becomes golden and slightly crispy.
+7. Eat warm or cold. Can be kept a couple of days in a sealed container.

content/en-us/banana-pancakes.md

@@ -0,0 +1,29 @@
+---
+title: "Banana Pancakes"
+date: 2021-03-13
+tags: ['breakfast', 'quick', 'sweet', 'pancake', 'cheesefare']
+author: ricky-linden
+---
+
+- ⏲️ Prep time: 10 minutes
+- 🍳 Cook time: 10 minutes
+- 🍽️ Servings: 4 people
+
+## Ingredients
+
+- 1 cup flour (2.5 dl)
+- 1 tablespoon sugar
+- 2 teaspoon baking powder
+- 1 cup milk (2.5 dl)
+- 1 egg
+- 2 very ripe bananas
+
+## Directions
+
+1. Combine flour, sugar, baking powder and a little bit of salt in a large mixing bowl.
+2. Whisk milk and egg into the flour mixture until no clumps remain in the resulting batter.
+3. Add mashed bananas and mix well.
+4. Add some butter to a medium warm frying pan.
+5. Make smaller or bigger pancakes, up to you. Wait until tiny air bubbles form on top (2 to 5 minutes), turn and continue frying until the bottom is browned. Repeat.
+
+Either eat the pancakes as they get ready or put a plate in a preheated oven (low degree) to keep the ready pancakes warm.

content/en-us/basic-meatballs.md

@@ -0,0 +1,41 @@
+---
+title: "Basic Meatballs"
+date: 2021-03-25
+tags: ['basic', 'italian', 'beef', 'pork']
+author: john-hubberts
+---
+Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub.
+
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 pound ground beef (preferably 90/10 or 93/7)
+- 1 pound ground pork
+- 1/2 cup italian breadcrumbs
+- 1/3 cup milk (I use 2% but doesn't matter too much)
+- 1/4 cup yellow onion diced (about 1/2 small yellow onion)
+- 1 egg
+- 1/2 cup shredded parmesan
+- 1/4-1/2 cup chopped parsley
+- 2 tbsp red pepper flakes
+- 2 tbsp dried oregano
+- 1 tbsp rosemary
+- 1 tbsp basil
+- 1 tbsp garlic powder
+- Salt and pepper to taste
+
+## Directions
+
+1. Preheat oven to 200°C/400F
+1. In a bowl, combine all ingredients
+1. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
+    * I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer smaller meatballs you can opt for as many as 48
+1. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
+1. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
+1. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
+    * It is OK and expected for the meatballs to lose some of their spherical shape at this point
+    * You can skip this step and go straight the oven if you want to cut corners
+1. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
+1. Serve with pasta or on a meatball sub

content/en-us/bean-salad.md

@@ -0,0 +1,33 @@
+---
+title: Three Bean Salad
+tags: ['salad', 'american', 'fasting', 'quick']
+date: 2022-09-11
+author: joel-maxuel
+---
+
+Easy recipe to expand - black turtle beans and chickpeas also work well here.
+
+- ⏲️ Prep time: 10 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1/3 cup Salad Oil (olive oil, canola, or sunflower)
+- 1/2 cup Cider Vinegar
+- 1 tsp Salt
+- 1/2 tsp Pepper
+- 1/4 cup Sugar
+- 1/2 tsp Celery Seed
+- 1 can Cut Green Beans
+- 1 can Cut Waxed Beans
+- 1 can Red Kidney Beans
+- 1 Carrot, thinly sliced
+- 1 small Onion, chopped
+- 1 Bell Pepper
+
+## Directions
+
+1. Put dressing ingredients in a large salad bowl an whisk until blended.
+2. Empty cans of beans into a colander and rinse under cold water.
+3. Chop remaining vegetables and add to dressing.  Add beans and gently stir.
+4. Refrigerate for at least an hour before serving, stirring occasionally.

content/en-us/beef-and-broccoli.md

@@ -0,0 +1,33 @@
+---
+title: Beef and Broccoli
+tags: ['beef', 'asian', 'rice']
+date: 2022-09-10
+author: joel-maxuel
+---
+
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- 1/2 lb Beef, cut into strips
+- 2 Tbsp Vegetable Oil
+- 1 Tbsp Ginger, minced
+- 2 cloves Garlic, minced
+- 1 cup Carrots, sliced
+- Snow Peas
+- Bean Sprouts
+- 1 cup Broccoli Pieces
+- 1/2 cup Beef Bouillon
+- 1 Tbsp Corn starch
+- 1 Tbsp Soy Sauce
+
+## Directions
+
+1. Heat oil, add beef and stir-fry until meat is browned and push to sides of pan.
+2. Add broccoli and carrots. Cover and steam vegetables until they are only slightly crunchy.
+3. Remove vegetables to a bowl. Add bouillon, salt and pepper to meat.
+4. Combine corn starch, 2 Tbsp water, and soy sauce. Add to meat to thicken sauce.
+5. Add vegetables and heat. Serve over rice.

content/en-us/beef-goulash.md

@@ -0,0 +1,54 @@
+---
+title: "Beef Goulash"
+date: 2021-03-12
+tags: ['beef', 'stew']
+author: yaroslav-smirnov
+---
+
+![Beef Goulash](/pix/beef-goulash.webp)
+
+Although it takes some time to make, it is actually quite easy to make, and it is a really hearty and delicious recipe, if I do say so myself.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 90 min
+- 🍽️ Servings: 2/3
+
+## Ingredients
+
+* 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)
+
+## Directions
+
+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/)

content/en-us/beef-jerky.md

@@ -0,0 +1,34 @@
+---
+title: "Beef Jerky"
+date: 2021-03-11
+tags: ['beef', 'snack']
+author: elias-howell
+---
+
+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 tbsp. brown sugar
+- ¼ tsp. garlic
+- 2 tbsp. 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.

content/en-us/beef-kidney.md

@@ -0,0 +1,35 @@
+---
+title: "Beef Kidney"
+date: 2021-06-05
+tags: ['beef']
+author: philip-wittamore
+---
+
+My wife's beef kidney recipe
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 45 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 1 beef kidney
+- 60g butter
+- 2 onions
+- 2 shallots
+- 1 sprig of fresh parsley
+- 3 bay leaves
+- 400g croutons or toasted bread in pieces
+
+## Directions
+
+1. clean the kidney and remove the fat
+2. cut the kidney into small chunks (2cm or 3/4")
+3. put butter in a casserole dish
+4. add kidney, parsley, bay leaf, salt, pepper
+5. brown in the casserole for 10 minutes while stirring (don't burn)
+6. add 2 glasses of dry white wine
+7. add half a glass of water so that the mixture is well-bathed
+8. simmer for 35 minutes
+9. add about 400g of toasted bread in pieces
+10. simmer for another 10 minutes

content/en-us/beef-stew.md

@@ -0,0 +1,27 @@
+---
+title: "Traditional beef or lamb stew"
+date: 2021-03-10
+tags: ['irish', 'stew', 'lamb', 'beef']
+author: eoin-coogan
+---
+
+This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 2 or 3 days. Besides browning the meat this is really just throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 2 or 3 days.
+
+Serve with mashed potatoes.
+
+## Ingredients
+
+- Lamb shoulder or beef chuck
+- Onion, celery, carrot and garlic
+- Thyme, rosemary and some bay leaves.
+- Beef or [chicken stock](/chicken-stock-bone-broth)
+- (Optional) a bottle of stout or porter for some extra flavour.
+
+## Directions
+
+1. Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in whole.
+2. Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this and **should not be skipped for convenience**.
+3. Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help deglaze the caramelised bits at the bottom of the pot.
+4. (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
+5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
+6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise you can mix a teaspoon of flour with water in a cup and slowly add this to the stew while whisking.

content/en-us/beef-tips.md

@@ -0,0 +1,49 @@
+---
+title: "Beef Tips in Gravy on Sour Cream Mashed Potatoes"
+date: 2021-03-11
+tags: ['american', 'beef', 'potato']
+author: batu-cam
+---
+
+Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
+
+## 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

content/en-us/beef-wellington.md

@@ -0,0 +1,34 @@
+---
+title: "Beef Wellington"
+date: 2022-04-15
+tags: ['english', 'beef']
+author: "HiddenSquid321"
+---
+
+- ⏲️ Prep Time: 10 min
+- 🍳Cook Time: 2 hours
+- 🍽️Servings: 4
+
+## Ingredients
+
+- 1lb of **Fillet** Beef
+- Extra Virgin Olive Oil
+- 1lb of mushrooms
+- 4 Thinly Cut Slices of Ham
+- 2tbsp of Yellow Mustard
+- 7oz of Puff Pastry
+- 2 Egg Yolks Beaten
+
+Side note: Fillet beef is preferred.  It gives the beef wellington a soft, tender and juicy flavour.  Trust me, using fillet is worth it.
+
+## Directions
+
+1. Season the fillet with salt and black pepper.
+2. With a nicely-oiled pan on high heat, sear the fillet on all sides, including the ends.  For the standard medium-rare beef wellington, do not cook the fillet, just sear it, tough if you want something more cooked than medium-rare, it's wise to give it more heat here.  Put it aside on a plate.
+3. Brush the fillet with yellow mustard *immediatly* after taking it out of the pan.  This allows the musturd's flavour to be absorbed by the fillet and thus preserve a mildly hot flavor.
+4. Chop the mushrooms. Put them in a food processor. Transfer the purée to a sauté pan that has been heated to medium high heat to cook. Allow the mushrooms to release their moisture; once the moisture has been boiled away take the mushrooms out of pan to cool.
+5. Lay out the slices of ham on plastic wrap and spread the mushroom mixture over the ham.  Place the fillet in the middle.  Wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure the wrap and the refrigerate the whole thing for 20 minutes.
+6. Preheat the oven to 302°F/150°C.
+7. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet.  Preserve a little excess pastry. Unwrap the fillet-mushroom-ham from the plastic wrap and place in the middle of the pastry dough.  Brush the edges of the pastry with the beaten egg yolks.
+8. Place the pastry-wrapped thing on a baking tray. Brush the exposed surface again with the beaten eggs. Optionally, score the top of the pastry with a knife, to give it a better presentation.  Scratch the surface of it but don't cut it through.  Season it through with coarse salt.
+9. Bake at 302°F/105°C for 35-42 minutes. The pastry should be nicely golden when done.  Let it rest for about 10 minutes and cut it into 1in/2.54cm-thick slices for presentation.

content/en-us/belgian-pear-syrup.md

@@ -0,0 +1,36 @@
+---
+title: "Belgian pear syrup"
+date: 2021-03-21
+tags: ['syrup', 'fruit', 'belgian']
+author: yiusa
+---
+
+A delicious syrup that can be eaten on bread and used in a multitude of recipes.
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 6 hours
+
+## Ingredients
+
+- 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.)
+- 3 apples
+- a small handful of dates, raisins, dried apricots or prunes (optional -- you can experiment with these; they can bring out some nice flavors.)
+- 150 grams sugar
+- 1 glass of water
+- find sieve or cheese cloth
+- glass jar
+
+## Directions
+
+1. Wash the outside of the fruit with water and cut it in 8 medium sized pieces. You don't have to core or deseed the fruit; everything can go in the pot.
+2. Place the fruit in a large pan with a thick bottom so you get even heat. I suggest you place the pears on the bottom, since they don't burn as fast. Add the glass of water.
+3. If you are using them, add the dried fruits at this point.
+4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.
+5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel.
+6. When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit through it until you have extracted all the clear liquid. You can discard the pulp.
+7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove.
+8. Add the sugar. Add a bit less sugar if you also used dried fruits.
+9. Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it might caramelize too quickly.
+10. After two to two and a half hours, your syrup should be nearly done.
+11. At this point, it's up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
+12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.

content/en-us/bloody-mary-mix.md

@@ -0,0 +1,26 @@
+---
+title: "Bloody Mary Mix"
+date: 2022-04-14
+date: 2021-03-19
+tags: ['drink', 'sweet', 'breakfast']
+author: front3ndninja
+---
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 5 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
+- 1 fruit, without seeds lemons, juiced
+- 1 teaspoon brown sugar
+- 1 tablespoon steak sauce
+- 1 tablespoon Worcestershire sauce
+- 1 teaspoon prepared horseradish
+- 1 teaspoon hot pepper sauce
+- 1/2 teaspoon celery salt
+
+## Directions
+
+1. In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

content/en-us/bolinhos-de-coco.md

@@ -0,0 +1,28 @@
+---
+title: "Bolinhos de Coco"
+date: 2021-03-16
+tags: ['portuguese', 'quick', 'sweet', 'dessert', 'cheesefare']
+author: "Mealwhiles"
+---
+
+This is a Portuguese dish that translates to "coconut cupcakes," though there are probably lots of equivalent dishes from other cultures.
+Its simplicity and short preparation time make it perfect for a snack or dessert.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 10 min
+
+## Ingredients
+
+- 300 g coconut
+- 150 g sugar
+- 3 egg yolks
+- 1 whole egg
+- Powdered sugar (optional)
+
+## Directions
+
+1. Mix the non-optional ingredients in a medium bowl.
+2. Scoop tablespoons of the batter into a cookie sheet or cupcake pan.
+3. Cook for around 10 minutes or until slightly brown on top.
+4. Top with powdered sugar if desired.
+5. Let cool and enjoy!

content/en-us/bolo-do-caco.md

@@ -0,0 +1,47 @@
+---
+title: "Bolo do Caco (Caco Bread)"
+date: 2021-03-23
+tags: ['bread', 'portuguese']
+author: joão-freitas
+---
+
+_A traditional Madeiran-Portuguese Bread_
+
+- ⏲️ Prep time: 1 hour
+- 🍳 Cook time: 45 min
+- 💤 Rest time: 3 days
+- 🍽️ Servings: 10 breads
+
+## Ingredients
+
+__Imperial__
+
+- 1¾ lb sweet potato
+- 8 cups all-purpose flour
+- ⅔ cup water (warm at 75F / 35C)
+- 3 tablespoons active dry - yeast
+- 3 teaspoons salt
+
+__Metric__
+- 750 g sweet potato
+- 1 kg all-purpose flour
+- 150 ml water (warm at 75F / 35C)
+- 3 tablespoons active dry yeast
+- 3 teaspoons salt
+
+## Directions
+
+1. Peel the sweet potatoes. Cut into large pieces and place in a saucepan.
+2. Cover with water, bring to a boil and cook covered for 20 minutes over 1. medium-high heat.
+3. Drain the sweet potatoes and mash them. Add salt.
+4. Mix the yeast and water and let stand for 10 minutes.
+5. Pour the flour into a large salad bowl.
+6. Dig a well in the center and add the mashed sweet potato and yeast.
+7. Knead to obtain a homogeneous and elastic dough.
+8. Let the dough ferment for 3 days in the refrigerator.
+9. After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour.
+10. Form balls and flatten them to a thickness of about 1 inch (2,5cm).
+11. Let them rest for 30 minutes in a warm place, protected from drafts.
+12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.
+13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.
+14. Serve warm or lukewarm with salted butter and parsley.

content/en-us/bolognese-sauce.md

@@ -0,0 +1,49 @@
+---
+title: "Bolognese Sauce"
+date: 2021-03-23
+tags: ['sauce', 'italian', 'pasta']
+author: tait
+---
+
+![Bolognese sauce](/pix/bolognese-sauce-1.webp)
+
+Basic bolognese sauce for lasagne or pasta dishes
+
+- ⏲️ Prep time: 45 min
+- 🍳 Cook time: at least 4 hours
+
+## Ingredients
+
+- extra virgin olive oil
+- 2 carrots
+- 2 celery sticks
+- 1 large onion
+- 2 garlic cloves (optional, but not traditional)
+- 200 grams pancetta (optional)
+- 300 grams beef mince
+- 350 grams pork mince
+- 350 grams veal mince (if you cant find veal replace with pork)
+- 140 grams concentrated tomato paste
+- 690 grams diced tomatoes
+- water
+- 1 can peeled tomatoes
+- 1-2 glasses wine (whatever you have open)
+- 1 glass of milk (optional)
+- 1 glass of beef/vegetable stock (optional)
+
+## Directions
+
+1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up.
+2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan.
+3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft.
+4. If you are using garlic add it here and let it sweat for a minute
+5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked.
+6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor)
+stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
+6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste.
+7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks.
+8. add the diced tomatoes, fill the jar your tomatoes came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
+9. lower your heat to the lowest setting and slightly cover the pan with your lid.
+10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
+11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
+12. You can add your glass of milk, let it simmer for 10 more minutes and serve.

content/en-us/bread.md

@@ -0,0 +1,40 @@
+---
+title: "Bread"
+date: 2021-03-10
+tags: ['basic', 'bread', 'fasting']
+author: alex-selimov
+---
+
+![Finished bread in its baking mold](/pix/bread.webp)
+
+This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
+
+## Ingredients
+
+* 1 1/2 cups warm water
+* 2 and 1/4 teaspoons Active Dry Yeast
+* 1 Tsp sugar
+* 2 Tbsp  maple syrup, agave, or honey
+* 1/2 Tbsp salt
+* 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting)
+
+## Directions
+
+1. Proof the yeast. To do this warm 1/4 cup water to about bath water heat (110 degrees F, 43 degrees C) add active dry yeast and 1 Tsp sugar. Let sit for about 10 minutes, mixture should at least be doubled in size after waiting.
+1. Combine rest of water, yeast mixture, maple syrup (or other sweetener), salt, and flour in a large mixing bowl and stir. The result will be a sticky, rough dough. Use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands.
+2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature.
+3. Transfer dough to a lightly floured work surface and knead until dough is elastic. Rule of thumb is 10 minutes of kneading.
+4. Place seam-side down in a lightly greased loaf pan or baking sheet. Loosely cover with plastic wrap and let rest for 45-60 minutes.
+5. Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
+6. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
+7. Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
+8. Bake the bread for 26 to 35 minutes, or until deep golden brown and risen. Tapping the top of the loaf should produce a hollow sound.
+9. Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
+10. Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.
+
+## Notes
+
+* Instant yeast is not recommended as you can't easily tell if the bread will come to life.
+* For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all purpose flour.
+* Add sunflower seeds and/or rolled oats for extra flavor/grains.
+* For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest. Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and potentially dry interior.

content/en-us/breakfast-wrap.md

@@ -0,0 +1,29 @@
+---
+title: "Breakfast Wrap"
+date: 2021-03-21
+tags: ['breakfast', 'quick', 'basic', 'eggs']
+author: "Linux Lounge"
+---
+
+The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wraps.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 1 (2 wraps)
+
+## Ingredients
+
+- 2 sausages
+- 2 bacon rashers
+- 1 egg
+- 2 wraps
+- milk
+- ketchup (optional)
+
+## Directions
+
+1. Begin by cutting the sausages in half and frying them ensuring that they're cooked the whole way through.
+2. Next, fry the bacon.
+3. Next, possibly while the bacon is frying, crack an egg into a bowl, add a dash of milk and whisk it
+4. Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or until the scrambled egg is ready.
+5. Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl of scrambled egg per wrap). Add ketchup if desired.

content/en-us/breton-crepes.md

@@ -0,0 +1,25 @@
+---
+title: "Breton Crêpes (Breton Galettes)"
+date: 2021-03-14
+tags: ['french', 'cheesefare']
+author: aeredren
+---
+Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète).
+
+~15/20 galettes.
+
+## Ingredients
+
+- 500g buckwheat flour
+- 1 egg
+- 70cl water
+
+## Directions
+
+1. Mix flour, salt, egg and water. (In this order to avoid dry flour)
+2. Let it rest one hour at room temperature.
+3. Cook the galette on a crepe-maker or a big flat pan.
+4. When garnishing, heat the galette again with a bit of salted butter.
+
+Always keep the crepe-maker's T stick in water while cooking so the dough doesn't dry on it.
+It will then be easier to spread the dough.

content/en-us/brigadeiro.md

@@ -0,0 +1,28 @@
+---
+title: "Brigadeiro"
+date: 2021-03-16
+tags: ['dessert', 'quick', 'brazilian', 'cheesefare']
+author: daniel-kemmerich
+---
+
+![Brigadeiro](/pix/brigadeiro.webp)
+
+A very traditional Brazilian dessert that is present in every Brazilian birthday party! Delicious and super easy to make.
+
+## Ingredients
+
+- One can of condensed milk.
+- Three or four spoons of chocolate powder or cocoa powder.
+- One spoon of butter (Actual butter and preferably unsalted. No margarine!)
+- Sprinkles (Optional)
+
+## Directions
+
+1. Add all ingredients into a pan.
+2. Put it under low heat and stir it (preferably with a wooden spoon) until it stops sticking to the bottom of the pan.
+3. Remove it from the pan and eat it with a spoon or roll it into small balls.
+4. If you chose to roll it into balls, you may also roll them around in sprinkles while still hot.
+
+## Closing remarks
+
+Depending on how much brigadeiro you want to make, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it!

content/en-us/broiled-trevally.md

@@ -0,0 +1,34 @@
+---
+title: "Broiled Trevally"
+date: 2021-03-10
+tags: ['fish', 'cheesefare']
+author: oq-olarte
+---
+
+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) 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.

content/en-us/brown-sauce.md

@@ -0,0 +1,30 @@
+---
+title: "Brown Sauce"
+date: 2021-03-23
+tags: ['sauce']
+author: "Vili Kangas"
+---
+
+A very basic sauce that can be used for various dishes.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 1 onion
+- 75g butter
+- 1dl flour
+- 1l bouillon
+- Black pepper freshly grounded
+
+## Directions
+
+1. Chop and sauté the onions and put the aside for a while
+2. Melt the butter on a pan and add the flour to it
+3. Brown the flour on medium heat until the mixture is dark brown
+4. Add the bouillon in small batches while stirring with a whisker
+5. Let the sauce boil and thicken for few minutes
+6. Add the onions and ground some pepper in the sauce
+7. (optional) Add preferred meat to the sauce or use as is

content/en-us/burger-dressing.md

@@ -0,0 +1,24 @@
+---
+title: "Hamburger dressing"
+date: 2021-04-06
+tags: ['sauce', 'basic', 'dressing']
+author: brox
+---
+
+![burger-dressing](/pix/burger-dressing.webp)
+
+A delicious home made hamburger dressing 🍔
+
+- ⏲️ Prep time: 1 min
+- 🍳 Cook time: 1 min
+
+## Ingredients
+
+- 3 tbsp [mayonnese or aioli](/mayonnaise-or-aioli)
+- 2 tbsp ketchup
+- 1 tbsp sriracha
+- 1 clove garlic, if using mayonnese and not aioli (optional)
+
+## Directions
+
+1. Mix ingredients in a bowl

content/en-us/butter-based-biscuit.md

@@ -0,0 +1,41 @@
+---
+title: 'Butter-based biscuit and cookies'
+author: 'Arnaud Poittevin'
+date: 2022-06-29
+tags: ['snack', 'side', 'dough']
+---
+
+This recipe is some basic recommandations for making butter based biscuits (aka shortbread, sablés, cookies ...). The complexity comes from the presence of butter mostly.
+
+- ⏲️ Prep time: 10 min
+- ⏲️ Wait time: 1h
+- 🍳 Cook time: 15 min
+
+## Ingredients
+
+- Butter
+- Flour
+- White sugar
+- Eggs (optionnal)
+
+## Directions
+
+### Prepare the dough
+
+1. Mix the sugar and eggs until it gets white
+2. Add the "Pommade" butter and mix thoroughly until the preparation is airy. "pommade" is french for ointment, this is a specific state of butter that is nor liquid nor solid.
+3. Gradually add the flour
+
+### Let it sit
+
+6. The dough should not be sticky and made into a ball wrapped in cellophane/film
+7. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
+
+### Cooking the dough
+
+8. Heat your oven to 200 °C with the cooking tray
+9. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to cook and the more chances the butter flows out.
+10. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
+11. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized and it is crunchy
+12. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of cooling before being solid enough to handle
+13. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the texture of the shortbread** otherwise moisture will remain inside and will be less crunchy

content/en-us/butter-chicken-masala.md

@@ -0,0 +1,41 @@
+---
+title: "Butter Chicken Masala Curry"
+date: 2021-03-15
+tags: ['indian', 'curry', 'chicken']
+author: nihar-samantaray
+---
+
+![Butter Chicken Masala](/pix/butter-chicken-masala.webp)
+
+Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 30 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- Boneless Chicken 1/2lb, cubed
+- Butter Melted 2 tbsp
+- Onions 2 medium-sized, minced
+- Tomato 2 medium-sized, pureed
+- Oil 2 tbsp
+- Lemon juice 1 tbsp
+- Garlic cloves 3, minced/crushed
+- Ginger 1tbsp, minced/paste
+- [Garam Masala](/garam-masala)/Chicken Masala 1 tbsp
+- Cream 4tbsp (or cashew paste)
+- Chilli Powder 1 tbsp
+- Turmeric powder 1/4 tbsp
+- Crushed fenugreek leaves 1/4 tbsp
+- 1 small bunch of coriander leaves / cilantro, for ganish
+
+## Directions
+
+1. In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
+2. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
+3. Heat butter in a pan. Fry the onions until it turns translucent.
+4. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
+5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
+6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
+7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.

content/en-us/cacio-e-pepe.md

@@ -0,0 +1,28 @@
+---
+title: "Cacio e Pepe"
+date: 2021-03-11
+tags: ['italian', 'quick', 'pasta', 'cheesefare']
+author: siedes
+---
+
+![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
+- Grated Pecorino Romano
+- Peppercorns (you can also use pepper but it will change the flavour)
+
+## Directions
+
+1. Cook your chosen amount of spaghetti 3-4 minutes under the time on the package
+   according to the directions on the package or however you usually do it. See [Pasta](/pasta).
+2. Meanwhile place the peppercorns on a cutting board and mash them with a pestle.
+3. Place half of the peppercorns in a pan and toast them at medium heat.
+4. Drain the pasta, place it in the pan and save the boiling water for later use.
+5. Add the pasta with the pepper with 2 spoons of the water previously saved.
+6. Prepare the Pecorino by putting half of it a bowl with a spoon of the pasta water you saved; continue mixing the cheese with the water until a cream is formed.
+7. When the pasta is almost cooked, add the cream and mix (you can add more water if the pasta is too dry).
+8. Serve on a plate with the Pecorino left before on top.

content/en-us/caesar-salad.md

@@ -0,0 +1,25 @@
+---
+title: "Caesar Salad"
+date: 2021-03-11
+tags: ['italian', 'salad', 'cheesefare']
+author: "gucko"
+---
+
+![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.

content/en-us/cannellini-bean-salad.md

@@ -0,0 +1,29 @@
+---
+title: "Cannellini Bean Salad"
+date: 2021-03-17
+tags: ['beans', 'italian', 'salad']
+author: carl-zimmerman
+---
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 1 can Cannellini beans, drained and rinsed
+- 2 tbsp minced garlic
+- 1/2 onion
+- 1 tsp smoked paprika
+- 1/2 tsp ground cumin
+- 1 15 oz can diced tomatoes
+- 1 tbsp parsley flakes
+- Prosciutto
+- Arugula
+
+## Directions
+
+1. Sauté garlic and onions in olive oil until onions are translucent.
+2. Add diced tomatoes, seasonings, and salt and pepper to taste. Simmer for 3 minutes.
+3. Add the beans, season to taste, mix until combined, and simmer for an additional 2 minutes.
+4. Serve over arugula and top with bits of prosciutto.

content/en-us/carbonade.md

@@ -0,0 +1,42 @@
+---
+title: "Carbonade Flamande (Traditional Flemish beef stew)"
+date: 2021-03-10
+tags: ['stew', 'beef']
+author: "1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy"
+---
+
+This one is a delicious slow cooked beef stewed in beer.
+The smoked bacon is not in the traditional recipe but it's good. Don't add it if you want the real deal.
+
+- 🍳 Cook time: 4-8 hours
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- beef (chuck, brisket, oxtail...): 1kg | 2 1/4lb
+- gingerbread: 5 slices
+- brown sugar: 1tbsp
+- brown beer (try to get a strong, tasty one): 1L | 4 cups
+- onions: 400g | 1lb
+- diced smoked bacon: 250g | 1/2lb (optional)
+- mustard
+- butter
+- olive oil
+- thyme
+- cloves (not garlic cloves, just cloves): 5
+- juniper berries: 5
+- bay leaves: 2
+
+## Directions
+
+1. Cut meat into big chunks
+2. Dice onions
+3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using olive oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
+4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
+5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
+6. Pour the rest of the beer into the pot.
+7. Toast the slices of gingerbread with a bit of mustard, put in the pot.
+8. Add thyme, bay leaves, cloves, juniper berries
+9. Add salt.
+10. Let it simmer for 4 to 8 hours. Check on it regularly and add water if you feel like the sauce is too thick and you need to cook it longer.
+11. Serve with a nice mashed potato.

content/en-us/carbonara.md

@@ -0,0 +1,34 @@
+---
+title: "Carbonara"
+date: 2021-03-11
+tags: ['italian', 'pasta', 'quick', 'cheesefare']
+author: "Peter Piontek, Ladislao Blanchi"
+---
+
+![carbonara](/pix/carbonara.webp)
+
+Carbonara is a simple dish. The quality of your ingredients makes or breaks it.
+I recommend using the best ingredients you can source.
+Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
+
+This recipe assumes medium eggs.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- Spaghetti: 320 g | 11 oz
+- Eggs: 5
+- Guanciale or Smoked Pancetta (cleaned and cubed): 150 g | 5 oz
+- Pecorino Romano or Parmigiano-Reggiano (grated)(optional)
+
+## Directions
+
+1. Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
+2. Fill a pot with water and salt it less than typical [pasta](/pasta) water. When it boils, cook the pasta one minute less than advised.
+3. Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
+4. While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
+5. When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.
+6. Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.

content/en-us/ceviche.md

@@ -0,0 +1,39 @@
+---
+title: "Ceviche"
+tags: ['seafood', 'peruvian']
+author: jacob-smith
+date: 2022-04-16
+---
+
+![tilapia ceviche on rice](/pix/ceviche.webp)
+
+Ceviche is a South American dish which originated in Peru. The following recipe will only cover
+the bare minimum ingredients, so feel free to experiment by adding things like garlic, ginger, peppers
+tomatoes, cilantro, other citrus juices, and anything else you feel might taste good in there.
+
+- ⏲️ Prep time: 10 min
+
+## Ingredients
+
+- Seafood
+- Red Onion
+- Lime Juice
+
+## Directions
+
+1.  Slice your onion as thinly as you can then let them all sit in a
+    bowl of cold water for a while. Soaking your onion slices like this
+    will make it so that their flavor is not as strong so that it won't
+    overpower everything.
+2.  While your onion is soaking cut your chosen seafood into cubes.
+    Ceviche can be made with any type of seafood but fish with white
+    meat native to South America, or things like shrimp and octopus are best. Season your cubed seafood generously with salt
+    and pepper and place in a bowl.
+3.  Squeeze the juice of several limes onto your seafood, remember when
+    shopping for limes the softer ones will have the most juice. You
+    want to get good coverage over all your meat but it is important to
+    remember that there is such a thing as too much lime.
+4.  Add the onion slices then cover and let sit in the fridge. You can
+    get away with eating it after only an hour but ceviche gets better
+    as it ages so it may be best to have more patience and let it sit
+    overnight.

content/en-us/challah-bread.md

@@ -0,0 +1,40 @@
+---
+title: "Challah Bread"
+date: 2021-04-15
+tags: ['israeli', 'bread']
+author: siggines
+---
+
+A kind of braided bread preparation.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 2-4
+
+NOTE: Prep time does not account for the 3-4 hours the dough must be left to rise and cool (see directions 5, 10, & 12).
+
+## Ingredients
+
+- 600ml ( 1 Pint ) warm water
+- 1 tablespoon dry active baking yeast
+- 7 tablespoons honey
+- 1.5kg flour
+- 3 eggs
+- 1 tablespoon salt
+- 1 tablespoon poppy seeds
+- 4 tablespoons olive oil
+
+## Directions
+
+1. Fill a large bowl with the water, and sprinkle with the yeast.
+2. Whisk together: honey, oil, 2 eggs, and salt. Add to bowl.
+3. Add flour to bowl in small amounts, beating/whisking after each addition.
+4. Once the mixtures becomes a viscous dough, begin kneading until smooth and elastic, and no longer sticky.
+5. Cover bowl with a damp cloth and let rise for 1-2 hours, or until dough has doubled in size.
+6. Sprinkle flour onto a chopping board, place the dough onto it and divide in half.
+7. Knead each half, adding flour as needed to keep the dough non-sticky.
+8. Divide each half into thirds and roll into a long snake about 4cm (1.5in) in girth.
+9. Pinch the ends of the each three snakes together firmly and plait them together, making two items of braided dough.
+10. Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C / Gas mark 5.
+11. Whisk an egg and brush onto each plait, sprinkle with seeds.
+12. Bake until bread has a hollow sound when tapped, cool on a rack for an hour before slicing.

content/en-us/cheddar-crusted-chicken.md

@@ -0,0 +1,27 @@
+---
+title: Cheddar-Crusted Chicken
+tags: ['chicken']
+date: 2022-08-09
+author: joel-maxuel
+---
+
+Suggested sides: Roasted green beans as well as sweet potatoes mashed with sour cream and butter
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 2 Chicken Breasts
+- 2 Tbsp Mayonnaise
+- 1/4 cup Panko Breadcrumbs
+- 1/4 cup Cheddar Cheese, shredded
+- 1 Tbsp Smoked Paprika-Garlic Blend
+
+## Directions
+
+1. Combine panko, cheese, and smoked paprika-garlic blend in a shallow dish. Preheat oven to 425F.
+2. Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast lengthwise and parallel to the cutting board - leaving 1/2 inch intact on the other end. Open up chicken like a book, and season both sides with salt and pepper.
+3. Coat one side of each chicken breast with mayo. Firmly press mayo-coated side into panko mixture to adhere, one at a time.
+4. Transfer chicken to a parchment-lined baking sheet, coated-side up. Bake chicken on the middle oven rack until cooked through (18-20 mins).

content/en-us/cheese.md

@@ -0,0 +1,48 @@
+---
+title: "Cheese" 
+date: 2022-04-16
+tags: ['basic', 'cheesefare']
+author: "SuperDuperDeou" 
+---
+
+The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular UHT milk won't work, because the necessary bacteria have been killed.
+
+You do not necessary need cow milk, basically every animal milk will work, but the cheese will have vastly different (not necessarily worse) characteristics.
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 2l of milk
+- 25g of table salt (optional with aging)
+- 2g of rennet
+- Some coarse salt
+- Oil and vinegar (for aging)
+
+## Directions
+
+### Preparation
+
+Pour the milk and the salt into a pot, stir it well, and heat it up to 35°C.
+Once the temperature has been reached, add the rennet and stir well.
+Let it cook until it solidifies (about 1 and a half hours), then cut in 1x1cm squares.
+Let it rest for half an hour.
+Pour the cheese into the cheesecloth and il drip until it has completely separated from the liquid part (whey).
+Place the cheese into the recipient.
+Cover both sides of the cheese with coarse salt, repeat this operation twice, waiting 1 hour between two saltings.
+Store in the fridge.
+
+
+### Aging (optional)
+
+Store the cheese in a chill place (around 12°C).
+Every day of aging, flip the cheese upside-down.
+For the first two weeks, also cover it with oil and vinegar every day.
+
+
+## Extra: Uses for the whey
+
+You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some way instead of throwing it away. 
+
+If they like acids, you can feed it to your plants: it's pretty much giving them water and fertilizer in one go, you can feed it to your animals, since it's a great source of proteins, it's the prime ingredient of another cheese called "Ricotta", it can be used instead of water in sever recipes, and many other: you can even drink it. People have engineered ways to use the whey since the dawn of cheese.

content/en-us/cheesy-meatballs.md

@@ -0,0 +1,59 @@
+---
+title: "Cheesy Meatballs with Tomato Sauce"
+date: 2021-03-12
+tags: ['beef', 'cheese']
+author: yaroslav-smirnov
+---
+
+![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
+
+## Directions
+
+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/)

content/en-us/cheesy-pasta-bake.md

@@ -0,0 +1,35 @@
+---
+title: "Cheesy Pasta Bake"
+date: 2021-03-21
+tags: ['bacon', 'cheese', 'italian', 'pasta']
+author: techiedamien
+---
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 1 hr
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 300-400g Pasta (Fusilli recommended but not essential)
+- 50g Butter
+- 100g Flour
+- 200ml Milk
+- 400g Cheddar Cheese
+- 6 Rashers of bacon (optional)
+
+## Directions
+
+1. Grate the cheese.
+2. Chop up the bacon into roughly 2cm x 2cm squares.
+3. Start [cooking the pasta](/pasta).
+4. Start melting the butter in another saucepan.
+5. Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of flour required may vary.
+6. Now start adding the milk slowly, while mixing, as to avoid lumps.
+7. Heat on low heat while stirring until the sauce becomes thick. If unsure, taste the sauce, and if you cannot taste the flour, it is ready for the next step.
+8. Add 80% of the cheese and stir until melted in.
+9. Drain the pasta and add to baking dish.
+10. Add the sauce and mix in.
+11. If using bacon, fry it up and mix into the dish, making sure to include any fat that comes out of the bacon for extra flavour.
+12. Use the rest of the cheese to cover the top.
+13. Bake at gas mark 6 for about 30 minutes.

content/en-us/cheesy-potatoe-bake.md

@@ -0,0 +1,45 @@
+---
+title: "Cheesy Potato Bake"
+date: 2021-03-21
+tags: ['american', 'cheese', 'potato']
+author: "Kyle Johnson and Sabina Mortensen"
+---
+
+Potatoes baked in a dish smothered with cheese, what's not to love?
+
+**You will need a deep dish that is oven safe**
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 45 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 30g+ Butter
+- 250g Cheddar Cheese
+- 275ml Milk
+- 16g Flour
+- 600g Potatoes
+- As much bacon as you want to garnish
+
+## Directions
+
+1. Preparation:
+    1. Preheat to 180C
+    2. Butter deep baking dish
+    3. Peal and thinly slice potatoes
+    4. Grate Cheese
+2. Sauce:
+    1. Melt Butter in Pot
+    2. Slowly add flour and stir constantly
+    3. After 2 min or bubbly remove from heat
+    4. Add milk slowly, stirring constantly
+    5. Add 3/4 of the cheese
+    6. Salt and Pepper to taste
+3. Assembly:
+    1. Add a thin layer of potatoes to the dish
+    2. Add a layer of cheese sauce
+    3. Add bacon
+    4. Repeat steps 1-3 of assembly until there are no more potatoes/sauce
+    5. Add the remaining 1/4 cheese to the top
+    6. Put in oven for 45 min. If it starts to brown too much cover with tinfoil

content/en-us/chicharrones.md

@@ -0,0 +1,28 @@
+---
+title: "Chicharrones"
+date: 2021-03-20
+tags: ['mexican', 'pork']
+---
+
+## Ingredients
+- Pork Butt with fat
+- Adobo Goya all purpose
+- Cumin
+- Goya Naranja juice
+- Corn oil (preferred)
+
+## Directions
+
+1. Cut pork butt to around bite sized pieces with fat attached for frying and flavor.
+2. Add Adobo Goya and spread evenly throughout the pork
+3. Add Black pepper 1 ml
+4. Add Cumin 1 ml
+5. Add Salt 5 ml
+6. Add Goya Naranja 15 ml
+7. Rub all of it to spread the spices along the meat
+8. Have a colander to put the Chicharonnes in after having fried it and have another pot on the bottom that has some paper inside for oil
+9. Put it in deep dish skillet around Medium (3-4) heat cover with lid for around 30-35 mins till you see it's cooked, turning to make sure everything is cooking evenly
+10. After it dries up at around 30-35 mins put the temperature to High (6-7) without the lid
+11. Put some oil to make sure it doesn't stick too much
+12. Use spoon to spin/stir and fry until a golden brown
+13. Take out the Chicharonnes and put into the colander. You may keep some of the fried bits that come off to eat as well.

content/en-us/chicken-biscuit-potpie.md

@@ -0,0 +1,21 @@
+---
+title: "Chicken Biscuit Potpie Recipe"
+date: 2021-03-11
+tags: ['chicken', 'milk']
+author: front3ndninja
+---
+
+## 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.

content/en-us/chicken-in-red-wine-vinegar-sauce.md

@@ -0,0 +1,27 @@
+---
+title: "Chicken in Red Wine Vinegar Sauce"
+date: 2021-03-16
+tags: ['chicken', 'french', 'wine']
+---
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 3 tablespoons/~44 milliliters extra-virgin olive oil
+- 1 tablespoon/~14 grams unsalted butter
+- 1 whole chicken, cut into 10 pieces (alternatively, use breasts or legs)
+- 4 shallots, finely chopped
+- 1 cup/720 milliliters red wine vinegar
+- 1 cup/240 milliliters crème fraîche or heavy cream
+- Finely chopped parsley (optional)
+
+## Directions
+
+1. Rub each piece of chicken in salt and pepper mixture.
+2. Heat oil and melt butter in deep-sided, 12-inch (~30 centimeter) sauté pan on medium-high heat. When the oil is hot, but not smoking, use tongs to add chicken skin side down.
+3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
+4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
+5. Return chicken to platter. Add garnish if available, and serve.

content/en-us/chicken-paprikash.md

@@ -0,0 +1,40 @@
+---
+title: "Chicken Paprikash"
+tags: ['stew', 'chicken', 'hungarian']
+date: 2022-06-18
+author: hcm444
+---
+
+Chicken Paprikash is a delicious meal from Hungary, and I hope you are also Hungary! I make it all the time when I have guests.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 1 hr 25 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 8 bone-in, skin-on chicken thighs
+- salt to taste
+- pepper to taste
+- 2 cups chicken or beef broth
+- 2 tablespoons olive oil
+- 2 medium sized onions
+- 1 tablespoon powdered garlic
+- 3 tablespoons tomato paste
+- 1/4 cup Hungarian paprika or regular paprika
+- 1 tablespoon cayenne pepper (optional)
+- 1 cup sour cream (optional)
+
+## Directions
+
+1. Pat raw chicken thighs with paper towels for crispier skin. Season with salt and pepper.
+2. Heat up a heavy, deep-sided pan on high heat with a little olive oil.
+3. Add the chicken thighs skin-side down. Brown the thighs for five minutes on each side then remove each thigh and place them aside once browned.
+4. Add chopped onions to the pan with the chicken fat and sauce until the onions are golden.
+5. Add powdered garlic and tomato paste. Stir this another 5 minutes to create a tomato-roux.
+6. Add Hungarian paprika and stir another minute.
+7. Add chicken or beef broth and bring it to a medium temperature.
+8. Reduce the heat to medium low and transfer the chicken thighs from the plate back into the pan. Be sure not to waste any chicken fat.
+9. Cover the pan with a lid and simmer the dish for 45 to 60 minutes.
+10. With a fork, test to see that the chicken is tender. Add salt and pepper to taste afterwards.
+11. Plate the chicken with an optional dusting of cayenne pepper and serve it with some nice hearty bread. This dish has sour cream added to it traditionally, however if dairy is not your thing it’s delicious without it also. So for this last step you can add some sour cream to the sauce and stir it or add the sour cream at the end when you plate the chicken. Then garnish with herbs and enjoy!

content/en-us/chicken-parmesan.md

@@ -0,0 +1,41 @@
+---
+title: "Chicken Parmesan"
+date: 2021-03-10
+tags: ['italian', 'chicken']
+author: luke-smith
+---
+
+The recipe that started this very site.
+
+## Ingredients
+
+- chicken breasts
+- tomatoes (San Marzano is best)
+- mozzarella cheese
+- parmesan cheese
+- bread crumbs
+- eggs
+- flour
+- [pasta sauce](/pasta-sauce)
+
+## Directions
+
+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 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 mozzarella and parmesan on them.
+10. Broil/cook the breasts only long enough for the cheese to melt.
+11. Serve the breasts with [pasta sauce](/pasta-sauce) either above or below. This is often served with [pasta](/pasta).
+
+## 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 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.

content/en-us/chicken-pasta-casserole.md

@@ -0,0 +1,33 @@
+---
+title: "Chicken Pasta Casserole"
+date: 2021-03-12
+tags: ['chicken', 'italian', 'pasta']
+author: miika-nissi
+---
+
+![Chicken Pasta Casserole](/pix/chicken-pasta-casserole.webp)
+
+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. [Cook the pasta](/pasta) for a few minutes less than usual (about 7-8 minutes).
+4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top.
+5. Cook in the oven for 22-25 minutes, until the top looks golden.

content/en-us/chicken-satay.md

@@ -0,0 +1,31 @@
+---
+title: Chicken Satay with Peanut Sauce 
+tags: ['chicken', 'thai', 'asian']
+date: 2022-07-10 
+author: "Eric Lindberg"
+---
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 2 lbs boneless chicken breast or thigh
+- 1.5 tbsp oyster sauce
+- 1 tbsp ground tumeric
+- 2 tbsp sugar
+- 2 tbsp coconut milk
+- 3 tbsp peanut butter (creamy)
+- 1 tbsp massaman curry paste
+- water to thin peanut sauce
+
+## Directions
+
+1. Cut the chicken into 1/2 inch thick strips.
+2. Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk.  Allow chicken to marinade for at least an hour.
+3. Optionally, you can skewer the meat with wooden skewers.
+4. Grill chicken until cooked through.
+5. Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan.  Add enough water to thin to a thick sauce.
+6. Cook for 1-2 min stirring frequently.
+7. Serve chicken with peanut sauce for dipping.

content/en-us/chicken-soup.md

@@ -0,0 +1,29 @@
+---
+title: "Chicken Soup"
+date: 2021-03-16
+tags: ['chicken', 'soup']
+author: aj
+---
+
+Hearty soup that is adaptable to customizing to your desired vegetables or other additions
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 2 hours
+- 🍽️ Servings:
+
+## Ingredients
+
+- 2 [chicken breasts](/pan-seared-chicken)
+- 1 Onion
+- 2 carrots
+- 2 celery stalks
+- 32 oz / 950ml Chicken Stock or Broth
+- Pasta (Optional)
+
+## Directions
+
+1. Cook [chicken breasts](/pan-seared-chicken), shred, and set aside in a bowl.
+2. Cut up carrots and celery, place in pot and saute.
+3. Add in chicken and stock or broth and mix together well. Season with salt, pepper, hot sauce, whatever you desire
+4. Allow it to simmer on low heat for 2 hours mixing every so often.
+5. If adding noodles, add in pasta and allow pasta to cook until al dente.

content/en-us/chicken-stock-bone-broth.md

@@ -0,0 +1,34 @@
+---
+title: "Chicken Stock or Bone Broth"
+date: 2021-03-10
+tags: ['chicken', 'stock', 'basic']
+author: luke-smith
+---
+
+Chicken stock, or "bone broth" is not a final dish in itself, but is used in many soups and other dishes to add great taste to something otherwise very simple.
+While it is easy to make, it sells for very expensive in the store, so it's a good thing to know to make by yourself since it can be done very cheaply.
+
+## Ingredients
+
+- a whole raw chicken with organs removed (Drumsticks or thighs alone might suffice if a whole chicken is unavailable.)
+- onions
+- celery
+- carrots
+- optional aromatic ingredients
+	- a bay leaf
+	- thyme
+	- rosemary
+	- crushed peppercorns
+
+## Directions
+
+1. Cut onions, celery and carrots into large chunks (you don't even need to remove the onion peels), add to a large empty pot (stock pot).
+2. Add the chicken to the pot as well. It is fine to butcher the chicken to reduce its size, but include all bones and tendons as well.
+3. Add any aromatic seasonings.
+4. Fill the pot with water up slightly past all the ingredients.
+5. Bring contents to a boil, then reduce heat and let simmer for at least 45 minutes.
+6. You may want to remove with a spoon or other instrument the bubbles that form on the top. This will give you a clearer stock, but it is not necessary.
+7. Strain the liquid, now stock, into another container for storage or use.
+
+You may also eat the remaining chicken, possibly for lunchmeat, but since it has imparted its flavor to the stock, it will be slightly more bland so some seasoning might be advised.
+You may eat or compost the remaining vegetables.

content/en-us/chicken-tacos.md

@@ -0,0 +1,29 @@
+---
+title: "Slow-cooked Chicken Tacos"
+date: 2021-03-10
+tags: ['mexican', 'chicken', 'slowcooked']
+author: luke-smith
+---
+
+## Ingredients
+
+- chicken breasts
+- two or three onions (preferably red)
+- seasoning:
+	- adobo seasoning
+	- paprika
+- cheese (either shredded Mexican blend or crumbling cheese)
+- small tortillas
+- lime
+- cilantro, tomato, lettuce, other desired taco contents
+
+## Directions
+
+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 preferable.
+7. Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
+9. Shred chicken with forks once cooked. Optionally add a dash more seasoning for taste or appearance.
+10. Add chicken, cheese and all the diced ingredients to tortillas.
+11. Squeeze remainder of lime over finished product.

content/en-us/chicken-tenders-airfried.md

@@ -0,0 +1,30 @@
+---
+title: "Chicken Tenders Airfried"
+date: 2021-05-08
+tags: ['chicken', 'fry']
+author: mental-outlaw
+---
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 20 min
+
+## Ingredients
+
+- Raw chicken strips
+- Flour
+- Egg wash
+- Bread crumbs
+- Olive oil
+- Seasoning: salt and pepper with cayenne or paprika (optional)
+
+## Directions
+
+1. In a plate, mix a little over a table spoon of spices into your flour.
+2. Dip the chicken into the flour one strip at a time coating the entire surface.
+3. Dip the floured chicken into the eggwash.
+4. Press the chicken into the breadcrumbs trying to pick up as much as possible.
+5. Repeat until all strips have been floured egged and breaded.
+6. Coat both sides of the tenders with a light amount of olive oil.
+7. Place the tenders into your airfryer, do not layer them on top of each other.
+8. Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
+9. Serve with honey mustard for maximum effect.

content/en-us/chicken-tikka-masala.md

@@ -0,0 +1,37 @@
+---
+title: "Chicken Tikka Masala"
+tags: ['chicken', 'slowcooked', 'indian']
+date: 2022-04-16
+---
+
+- ⏲️ Prep time: 25 min
+- 🍳 Cook time: 4 hours
+- 🍽️ Servings: 8
+
+## Ingredients
+
+- 1 can (29 ounces) tomato puree
+- 1-1/2 cups plain yogurt
+- 1/2 large onion, finely chopped
+- 2 tablespoons olive oil
+- 4-1/2 teaspoons minced fresh gingerroot
+- 4 garlic cloves, minced
+- 1 tablespoon [garam masala](/garam-masala)
+- 2-1/2 teaspoons salt
+- 1-1/2 teaspoons ground cumin
+- 1 teaspoon paprika
+- 3/4 teaspoon pepper
+- 1/2 teaspoon cayenne pepper
+- 1/4 teaspoon ground cinnamon
+- 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
+- 1 jalapeno pepper, halved and seeded
+- 1 bay leaf
+- 1 tablespoon cornstarch
+- 1 cup heavy whipping cream
+- Hot cooked basmati rice
+- Chopped fresh cilantro, optional
+
+## Directions
+
+1. In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
+2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

content/en-us/chicken-tomato-spinach-curry.md

@@ -0,0 +1,29 @@
+---
+title: "Chicken, Tomato and Spinach Curry"
+date: 2021-03-10
+tags: ['curry', 'chicken']
+author: luke-goule
+---
+
+This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything else one may want in a curry (i.e. ginger, lemongrass).
+Note: You may also need a blender / food processor.
+
+## Ingredients
+
+- 500g or 1lb of chicken breast
+- Virgin olive oil (1/2 cup or ~100ml)
+- Fresh tomatoes of any variety (10 - 15 medium sized)
+- Two medium sized onions
+- 250g or 1/2lbs of *fresh* spinach
+- Curry powder of your favourite variety
+- Red chilies (or red chilli paste)
+- Any extra herbs or spices to your taste
+
+## Directions
+
+1. Dice your onions, begin to fry in the pot at a medium-low temperature.
+2. While the onions are cooking, dice the chicken into medium sized (1x1x1 inch pieces ideally) and fry along with the onions. Flip the chicken pieces regularly to prevent them from burning or overcooking.
+3. Add your desired amount of curry powder to the frying chicken. Too much may be too salty or overwhelming so be sure to not overdo it.
+4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can skin the tomatoes and add them to the curry anyway.
+5. Add all of your wanted spinach, and don't be shy about doing so. At first it may seem like you are adding too much but it quickly shrivels up in the curry and you'll need to add more.
+6. Make sure the chicken is cooked all the way through and serve.

content/en-us/chicken-wings.md

@@ -0,0 +1,26 @@
+---
+title: "Chicken Wings"
+date: 2021-03-10
+tags: ['chicken', 'american']
+author: kyle-steger
+---
+
+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

content/en-us/chili-con-carne.md

@@ -0,0 +1,38 @@
+---
+title: "Chili Con Carne"
+date: 2021-03-11
+tags: ['mexican', 'beef', 'beans']
+author: aaron-taylor
+---
+
+## 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.

content/en-us/chimichanga.md

@@ -0,0 +1,35 @@
+---
+title: "Chimichanga"
+date: 2021-03-19
+tags: ['mexican', 'beef', 'basic']
+author: aj
+---
+
+Essentially, just a fried burrito. Use whatever your favorite filling is.
+
+- ⏲️ Prep time: 120min
+- 🍳 Cook time: 30 min
+- Servings: 4
+
+## Ingredients
+
+- [taco-meat](/taco-meat)
+- 1 Onion
+- Diced Tomatoes
+- 1 Bell Pepper
+- Burrito sized tortilla
+- Plain Greek Yogurt or Sour Cream
+- Any other vegetables you want
+- Shredded cheese of choice (Optional)
+
+## Directions
+
+1. Dice peppers, tomatoes, and onions and saute
+2. Add in meat. Season and cook until browned or fully cooked through
+3. Warm your tortilla and  place small layer of yogurt, cheese, and filling on the bottom half of the tortilla
+4. Wrap by folding bottom over filling, folding sides in, and then rolling.
+5. Fry using your preferred method (info on a couple of methods below)
+
+## Frying
+* My preferred method to frying is air frying, place into air fryer and set for about 10 minutes. Just as crunchy with practically no grease from oil
+* For oil frying, I've found using just a film of oil and flipping on to the sides works well with more time.

content/en-us/chipolata-in-balsamic-vinegar.md

@@ -0,0 +1,40 @@
+---
+title: "Chipolata Sausage in Balsamic Vinegar"
+tags: ['beef', 'oven', 'italian']
+date: 2022-07-27
+author: "Kensix"
+---
+
+Easy to prepare Italian dish with lots of flavour great for a relaxing evening dipping bread and sipping wine.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 60 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 12 chipolata sausages
+- 4 red onions
+- 500g of cherry tomatoes (preferably mixed species)
+- 4 garlic cloves
+- Fresh basil leaves
+- Black balsamic vinegar
+- 1 loaf of ciabatta bread
+
+## Directions
+
+1. Pre-heat the oven to 200c (400f)
+2. Put the chipolata sausages in an oven dish
+3. Cut 4 red onions into quarters spread them out in the oven dish.
+4. Mince 2 of the garlic cloves and add them to the oven dish.
+5. Add the 2 remaining garlic cloves to the oven dish, This can be done with the skin to create a garlic spread for the bread.
+6. Add 3 tablespoons of oil to the oven dish and toss to cover everything in oil
+7. Put the dish in the oven for 30 minutes. Toss everything around at 15 minutes to ensure even baking.
+8. Cut half of the cherry tomatos in half keep the other half intact.
+9. After 30 minutes take the dish out of the oven.
+10. Add all the tomatoes to the oven dish.
+11. Add 3 tablespoons of balsamic vinegar to the oven dish.
+12. Put the dish back into the oven for another 30 minutes at 200c (400f)
+13. After 30 minutes take the dish out of the oven and reheat the oven as per instructions on the ciabatta bread.
+14. Tear the fresh basil leaves and add to the oven dish. Let it rest while you wait for the bread.
+15. Take the bread out of the oven and serve along with the oven dish. Bread can be used to dip in the oven dish.

content/en-us/chocolate-chip-cookies.md

@@ -0,0 +1,35 @@
+---
+title: "Chocolate Chip Cookies "
+date: 2021-05-13
+tags: ['dessert', 'cookies', 'sweet', 'chocolate']
+author: mfed3
+---
+
+![Chocolate Chip Cookies](/pix/chocolate-chip-cookies.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: 10 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 230 g melted butter (2 sticks)
+- 330 g bread flour
+- 5 g salt
+- 5 g baking soda
+- 100-200 g white sugar
+- 100-200 g brown sugar
+- 1 egg
+- 15 g milk
+- 5 g vanilla
+- 225 g 50-70% dark chocolate chips or semi-sweet milk chocolate chips
+
+## Directions
+
+1. Preheat oven to 375°F
+2. Mix the flour, baking soda, and salt in a bowl
+3. Using a mixer or whisk, beat the butter, sugar, eggs, vanilla and milk in a separate bowl for a few mins
+4. Combine and stir in the dry ingredients, then the chocolate chips
+5. Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies)
+6. Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown
+7. Cool for a few minutes then put them on a cooling rack

content/en-us/chorizo-and-chickpea-soup.md

@@ -0,0 +1,27 @@
+---
+title: "Chorizo & Chickpea Soup"
+date: 2021-05-08
+tags: ['pork', 'soup', 'spanish', 'quick']
+author: siggines
+---
+
+Recommend serving with corn bread.
+
+- 🍳 Cook time: 10-15 min
+
+## Ingredients
+
+- Chorizo Sausage(s)
+- 2 Garlic cloves
+- Ginger
+- Paprika, 2 Tsp
+- Cumin, Parsley
+- Juice from whole Lemon
+- Chickpeas, 400g ( drained )
+- Butter and sunflower oil, for frying
+
+## Directions
+
+1. Fry the sliced Chorizo in butter, along-with diced Ginger and Garlic. Add oil after a couple mins.
+2. Pour in Lemon-juice, Chickpeas, and Cumin & Paprika. Then 100ml of water.
+3. Allow to boil for 5 or so min. Add Parsley and then salt to taste.

content/en-us/cinque-pi.md

@@ -0,0 +1,32 @@
+---
+title: "Cinque Pi"
+date: 2021-03-19
+tags: ['italian', 'pasta', 'quick']
+author: elias-pahls
+---
+
+![Cinque Pi](/pix/cinque-pi.webp)
+
+This is a nice simple dish made up of five ingredients: panna, pomodori, parmigiano, pepe, e prezzemolo
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- pasta: 800g | 1 1/2 lb
+- Cream: 4dl | 1 1/2 cups
+- Tomato paste 2 TS
+- Parmigiano (grated)
+- Parsley
+
+## Directions
+
+1. Start cooking the [pasta](/pasta).
+2. Mix the cream with the tomato paste and bring to a boil.
+3. Turn the heat down to medium and add as much grated parmigiano as you like.
+4. Let it cook on medium to low heat until the pasta is done.
+5. Add chopped parsley and pepper.
+6. You can either add the sauce to the pasta or serve separately.
+7. Serve with some additional parmigiano and a leaf of parsley.

content/en-us/classic-bechamel-sauce.md

@@ -0,0 +1,30 @@
+---
+title: "Classic béchamel sauce"
+date: 2021-03-21
+tags: ['basic', 'sauce', 'french', 'italian']
+author: yiusa
+---
+
+Classic French sauce, base for a lot of dishes
+
+- ⏲️ Prep time: 0m
+- 🍳 Cook time: 15-20 min
+
+## Ingredients
+
+- 5 Teaspoons unsalted butter
+- 5 Teaspoons flour
+- 1 litre whole milk
+- Salt to taste
+- Pepper to taste
+- Pinch of nutmeg
+
+## Directions
+
+1. Put your butter in your pot and let is slowly melt on medium to low heat.
+2. Once the butter is fully melted add the flour and stir it in to make a roux.
+3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty.
+4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring.
+5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
+6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
+7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.

content/en-us/coconut-flour-bread.md

@@ -0,0 +1,33 @@
+---
+title: Keto Coconut Bread
+tags: ['bread', 'coconut', 'baked', 'keto', 'bariatric']
+date: 2022-11-16
+author: "luis-fernando-maschietto-junior"
+---
+![keto-coconut-bread](/pix/coconutbread-lufemas.webp)
+
+I created this recipe looking for a bread alternative not using any grains, processed sugar and processed oils.
+It is sitting between bread and cake feel and my wife loved it. I used pasture-raised eggs to my recipe, just because it is more nutritious. But regular eggs should be fine.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 45 min
+- 🍽️ Servings: 12
+
+## Ingredients
+
+- 6 Medium Eggs (or 5 Extra Large)
+- 1 Tbsp Coconut Oil
+- ¾ cup Coconut Flour
+- 1 tsp Baking Powder
+- Pinch of Salt
+- ½ tsp or less of Xanthan Gum (optional, to have a more stick bread)
+
+## Directions
+
+1. Mix all dry ingredients in a big bowl.
+2. Add the whole eggs and the coconut oil.
+3. Mix well with a spoon until it gets thick. You can add extra coconut flour if you feel it is too liquid.
+4. Pre-heat your oven to 350°F (175°C).
+5. Pour the dough evenly into a Bread/Loaf form (coated with butter or parchment paper) and cook for 35 to 45 min.
+6. After cooking, remove it from the oven and let it sits while it cools down.
+7. Some variations can be done, like using butter instead of coconut oil or adding pumpkin pure to the mix and having a cake-like texture.

content/en-us/coconut-oil-coffee.md

@@ -0,0 +1,18 @@
+---
+title: "Coconut Oil Coffee"
+date: 2021-03-16
+tags: ['drink', 'sweet', 'breakfast']
+author: front3ndninja
+---
+
+- 🍽️ Servings: 1
+
+## Ingredients
+
+- 1 cup hot coffee
+- 1 tbsp coconut oil
+- 1 tbsp unsalted butter
+
+## Directions
+
+1. Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

content/en-us/colcannon-bake.md

@@ -0,0 +1,31 @@
+---
+title: Colcannon Bake
+tags: ['cheesefare', 'potato', 'irish']
+date: 2022-08-09
+author: joel-maxuel
+---
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 70 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 3 Potatoes, peeled and quartered
+- 7 Tbsp Butter, cut into small chunks
+- 1/2 cup Sour Cream
+- 1 Egg
+- 1 Tbsp Milk
+- 3 cup Cabbage, shredded
+- 2 Leeks, chopped
+- 1 small Onion, chopped
+- 2 cubes Chicken Bouillon
+- 1/2 cup Cheddar Cheese, shredded
+
+## Directions
+
+1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 Tbsp of the butter, the sour cream, egg, and milk.
+2. Preheat oven to 350F. Grease a 2-quart casserole dish.
+3. Heat the remaining butter in a skillet over medium heat. Stir in the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent (10 mins).
+4. Crush the bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole dish.
+5. Bake in the preheated oven for 40 minutes, top with cheddar cheese, and return to oven until the cheese melts (10 mins).

content/en-us/coleslaw.md

@@ -0,0 +1,40 @@
+---
+title: "Coleslaw"
+date: 2021-05-08
+tags: ['side', 'cabbage', 'southern', 'salad']
+author: declan-cash
+---
+
+This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
+
+- ⏲️ Prep time: 25 min
+- 🥶 Fridge time: 1 hr
+- 🍽️ Servings: 8 - 10
+
+## Ingredients
+
+- 3/4 cup mayonnaise
+- 1/2 cup buttermilk
+- 3 tbsp lemon juice
+- 3 tbsp apple cider vinegar
+- 4 tbsp distilled vinegar
+- 1/3 cup olive oil
+- 1/4 cup granulated sugar
+- 1 1/2 tsp kosher salt
+- 1 tsp ground black pepper
+- 1 tsp celery seeds
+- 1/2 tsp onion powder
+- 1/4 tsp granulated garlic
+- 1/4 tsp mustard powder
+- One large head of green cabbage
+- One large carrot
+
+## Directions
+
+1. Finely shred, rinse, and drain the carrot
+2. Finely shred the cabbage (use a food processor if possible)
+3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
+4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
+5. Combine the shredded cabbage and carrot in a separate bowl
+6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
+7. Refrigerate for at least an hour before serving

content/en-us/collard-greens-with-smoked-duck-and-parnips.md

@@ -0,0 +1,29 @@
+---
+title: "Collard Greens with Smoked Duck and Parsnips"
+date: 2021-03-29
+tags: ['vegetables', 'side', 'duck']
+author: "Jayson"
+---
+
+This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 1/2 smoked duck breast (skin on) chopped
+- 1 large onion sliced
+- 1 small parsnip julienned
+- 1 large bunch collard greens chopped into ribbons
+- 1/2 green cabbage cut into ribbons (optional)
+- 1–2 tablespoons olive oil and/or butter
+- 1 teaspoon ground coriander
+- 1/2 teaspoon cinnamon
+- 1/2 teaspoon garam masala
+
+## Directions
+
+1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
+2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.

content/en-us/cooked-chickpeas.md

@@ -0,0 +1,26 @@
+---
+title: "Cooked Chickpeas"
+date: 2021-03-17
+tags: ['basic', 'beans', 'fasting']
+author: carl-zimmerman
+---
+
+Easy recipe for cooked chickpeas. Can be add to salads, rice, or almost anything else.
+
+- ⏲️ Prep time: 1 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- 1 can chickpeas / garbanzo beans, drained
+- 1 tbsp olive oil
+- 1 tsp garlic powder
+- 1 tsp cumin
+- 1 tsp paprika
+- 1 tsp cayenne pepper
+
+## Directions
+
+1. Heat oil in pan. Add chickpeas and seasonings.
+2. Cook over medium-high heat for 10-15 minutes. Salt and pepper to taste.

content/en-us/coriander-chicken.md

@@ -0,0 +1,45 @@
+---
+title: "Coriander Chicken"
+date: 2021-04-02
+tags: ['indian', 'lunch', 'spicy']
+author: chetan-basuray
+---
+
+Boneless chicken marinated in a gravy of yoghurt and coriander
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- 500g boneless chicken breast
+- 250g fat free yoghurt
+- 250g coriander leaves
+- Mustard oil / Sunflower oil
+- Sugar
+- Ginger
+- Garlic
+- 2 medium onions
+- Green chillies
+- [Garam masala](/garam-masala)
+- 2/3 Cardamom pods
+- 1 Bayleaf
+- 1 Cinnamom stick
+
+## Directions
+
+1. Cut the boneless chicken into small bite sized pieces.
+2. In a mixer, put 250g coriander leaves, 2/3 green chillies, 250g yoghurt, 20g ginger, 9/10 cloves of garlic, 2 medium sized onions and mix well.
+3. Add the green chillies according to your taste.
+4. Pour half of the mixture from step 2 into a bowl and mix it thoroughly with the chicken.
+5. Into this chicken mixture add 1 tbsp Garam Masala and salt to taste.
+6. Keep the resulting marinated chicken aside for about 30 minutes.
+7. In a frying pan add 3 tbsp of either mustard oil or sunflower oil.
+8. Once the oil is hot, add 1 tbsp sugar and cook until the sugar melts into the oil.
+9. Add 2/3 cardamom pods, 1 small cinnamon stick, and 1 bayleaf into the hot oil.
+10. Simmer for about 1 minute, then lower the heat to medium.
+11. On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
+12. Add salt to taste and keep stirring the chicken to make sure it does not burn or stick to the bottom of the pan.
+13. Once the oil separates, add the remaining mixture which was left behind after step 4.
+14. Stir until it has a thick consistency. Serve with [naan](/naan-bread) or [rice](/rice).

content/en-us/corn-salsa.md

@@ -0,0 +1,23 @@
+---
+title: "Corn Salsa"
+date: 2021-03-23
+tags: ['sauce', 'mexican']
+author: joe-powerhouse
+---
+
+- ⏲️ Prep time: 10 Minutes
+- 🍳 Cook time: 1 Hour+ in fridge
+
+## Ingredients
+
+- 2 pounds frozen corn, defrosted
+- 1/2 Red onion, finely chopped
+- 4 Radishes, sliced thin and chopped
+- Few pinches of Cilantro, finely chopped
+- 1-2 Jalepenos, finely chopped (optional)
+- Juice of 2-3 Limes
+- Salt and pepper, to taste
+
+## Directions
+
+1. Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.

content/en-us/country-crisp-cereals.md

@@ -0,0 +1,34 @@
+---
+title: "Country Crisp Cereals"
+date: 2021-03-23
+tags: ['breakfast', 'english']
+---
+
+This is a recipe for making Jordan's Country Crisp-like cereals.
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: 2 h
+- 🍽️ Servings: 7
+
+## Ingredients
+
+- Oat Flakes (270 g - 800 mL)
+- Rice Flour (or any other flour) (20 g - 55mL)
+- Sugar (100 g)
+- Crushed Hazelnuts (20 g)
+- Oil (any type) (60 g - 75 mL)
+- Water (50 g)
+- Chocolate (70 g) (optional)
+- Vanilla Extract (1/2 tsp) (optional)
+
+## Directions
+
+1. Preheat the oven at 120°C.
+2. Prepare the cooking support with for example, a parchment paper on a cooking plate.
+3. Mix the sugar and the water, until the sugar dissolves.
+4. In a large container (like a salad bowl) introduce the Flour, the Oat Flakes, and the Crushed Hazelnuts (and optionally the Vanilla Extract), and mix.
+5. Introduce in the previous mixture, the Sugar Syrup and the Oil, and mix again.
+6. Deposit the paste obtained on the cooking plate without exceeding 2 cm in height.
+7. Bake the mixture in the 120°C oven until it becomes hard (in approximately 2 hours)
+8. Break the hardened mixture to obtain cereals.
+9. Add if you want some broken chocolate (or chocolate chips) in the cereals, or anything you want.

content/en-us/country-skillet.md

@@ -0,0 +1,66 @@
+---
+title: "Country Breakfast Skillet"
+date: 2021-03-12
+tags: ['american', 'breakfast', 'pork']
+author: yaroslav-smirnov
+---
+
+![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**
+
+## Directions
+
+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/)

content/en-us/couscous.md

@@ -0,0 +1,56 @@
+---
+title: "Tunisian Couscous"
+date: 2022-07-26
+tags: ['tunisian']
+author: Sami Ben Romdhane
+---
+
+
+Credits to creator of recipe, Mike Benayoun , [(original recipe)](https://www.196flavors.com/tunisia-tunisian-couscous/).
+I decided to post it on here to be more available.
+
+![couscous](/pix/couscous.webp)
+
+Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 1 hr 40 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 2 lb lamb stew meat , cut into large pieces
+- 6 cups couscous fine semolina (or medium)
+- 2 onions , finely chopped
+- 2 cloves garlic , pressed
+- 4 tablespoons tomato paste
+- 2 tablespoons harissa
+- 2 tablespoons ground caraway
+- 1 tablespoon ground coriander
+- 1 teaspoon chili powder
+- 4 turnips , cut in half
+- 6 medium carrots , peeled
+- 4 zucchini , peeled lengthwise, alternately leaving a layer of skin
+- 6 small potatoes , peeled
+- 10 oz. chickpeas (canned)
+- 4 green hot peppers , fried in oil (optional)
+- Vegetable oil
+- Salt
+- Pepper
+
+## Equipment
+
+- Tajine pot
+
+## Directions
+
+1. Add ½ cup (120ml) of oil into a large pan. Fry the onion over medium heat for 2 minutes.
+2. Add the garlic, tomato paste and harissa and continue frying for 2 minutes.
+3. Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes.
+4. Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.
+5. Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes.
+6. Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil.
+7. After 45 minutes, add the zucchini, potatoes and chickpeas.
+8. Cook for at least another 30 to 40 minutes over low to medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much.
+9. 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it gets moistened enough.
+10. Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with fried green hot peppers (optional).

content/en-us/crab-salad.md

@@ -0,0 +1,30 @@
+---
+title: "Crab salad"
+date: 2021-03-22
+tags: ['salad', 'russian']
+---
+
+![Crab salad](/pix/crab-salad.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 30 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- Сrab meat (300 grams)
+- Egg (3)
+- Rice (50 grams)
+- Corn (1 can)
+- Cucumber (1)
+- Carrot (1)
+- Onion (1)
+- Mayonnaise (100 grams)
+
+## Directions
+
+1. Boil rice, eggs and carrot
+2. Chop crab meat and all other ingredients
+3. Combine and mix all ingredients
+4. Add mayonnaise
+5. Chill before serving

content/en-us/cream-cheese.md

@@ -0,0 +1,26 @@
+---
+title: "Cream Cheese" 
+date: 2022-04-16
+tags: ['basic', 'cheesefare']
+author: "SuperDuperDeou" 
+---
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 250ml of fresh, non-UHT milk
+- 250ml of yogurt
+- 1lt of fresh cream
+- 5g of table salt
+- 6g of of citric acid (contained in 130ml of lemon juice) 
+
+## Directions
+
+Mix the yogurt, the milk, the cream, the salt, and the sugar into a bowl.
+Heat the bowl to 80°C while stirring.
+Once the temperature has been reached, add the citric acid and mix well.
+Heat up to 90°C, then let it cool down until it reaches room temperature.
+Pour the cheese into the cheesecloth and let the whey drip.
+Store in the fridge.

content/en-us/creamy-mashed-potatoes.md

@@ -0,0 +1,53 @@
+---
+title: "Creamy Mashed Potatoes"
+date: 2021-03-12
+tags: ['potato', 'side', 'cheesefare']
+author: yaroslav-smirnov
+---
+
+![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.
+
+## Directions
+
+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/)

content/en-us/croque-monsieur.md

@@ -0,0 +1,37 @@
+---
+title: Croque-monsieur bites
+tags: ['quick','cheese', 'french']
+date: 2022-06-24
+author: "SofianeHamlaoui"
+---
+
+![croquemsr](/pix/croque-monsieur.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- For the bechamel
+  - 50g Butter
+  - 50g Flour
+  - 1 Liter of milk
+  - Salt
+  - Ground Pepper
+  - Nutmeg
+- For the bites
+  - 12 Slices of bread
+  - 2 Tbsp of Mustard
+  - 12 very thin slices of ham with Italian herbs
+  - 80g grated cheese (Emmental, Comté Gruyère Mimolette
+
+## Directions
+
+1. Prepare the béchamel: melt the butter in a heavy-bottomed saucepan.
+2. As soon as it foams, sprinkle it with flour, salt, pepper, add a pinch of nutmeg, mix.
+3. Then pour in the milk, little by little (especially not all at once), stirring with a whisk each time, until the sauce thickens.
+4. Turn on the oven on th. 6/180°, take the baking sheet out of the oven and line it with aluminum foil.
+5. Spread 6 slices of bread in front of you, spread them with a little mustard, add a layer of béchamel, 1 slice of ham folded in 4, grated cheese, a layer of béchamel, put the other 6 slices of bread on the on top, add a thin layer of béchamel and distribute the rest of the grated cheese.
+6. Arrange the croque-monsieur on the baking sheet and put them in the oven for about 10 minutes.
+7. You can place them under the broiler for 3-4 minutes at the end.

content/en-us/croutons.md

@@ -0,0 +1,23 @@
+---
+title: "Croutons"
+date: 2021-03-11
+tags: ['basic', 'french', 'salad', 'fasting']
+author: "gucko"
+---
+
+![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°F (roughly 180°C).  Gently cut slices of white bread into squares with a chef's knife.  One to two slices is usually enough for one person.
+2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread.  Spices can be anything but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of cayenne.
+3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes.  Once the bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
+4. Once fully baked, let rest until cool.  These can be eaten immediately or saved in a sandwich bag for later.

content/en-us/cuca-italiana.md

@@ -0,0 +1,41 @@
+---
+title: Cuca "Italiana"
+tags: ['brazilian', 'cake', 'traditional']
+date: 2022-09-08
+author: "bernardo-slongo"
+---
+
+Sweet bread with a crumbly top. The name derives from German "Streußelkuchen", but while German colonists in Southern Brazil kept it identical to the mainland version, North Italian colonists took it and turned it into a tall loaf. 
+
+- ⏲️ Prep time: 2h 30min
+- 🍳 Cook time: 40 min
+- 🍽️ Servings: 8
+
+## Ingredients
+
+For the dough:
+- 3 cups of all-purpose flour
+- 1 1/2 cups of sugar
+- 3/4 of a cup of warm water
+- 2 eggs
+- 6 tablespoons of milk
+- 2 tablespoons of lard or butter
+- 1 tablespoon of instant dry yeast
+- A pinch of nutmeg
+- 1 teaspoon of vanilla essence (optional).
+- Optional herbs and spices: Fennel seeds, cinammon, cloves. Don't put too many though.
+
+For the "farofa", the crumbly top:
+- 1 cup of sugar
+- 1/2 cup of flour
+- 2 tablespoons of lard or butter
+- 1 teaspoon of vanilla essence
+
+
+## Directions
+
+1. Add the sifted flour, the nutmeg and a pinch of salt into a bowl. In another one, add the sugar, the warm water, the fat of choice, the yeast and the vanilla essence.
+2. Unite both mixes and knead it until an homogenous dough forms. Put it in a properly floured and greased baking tray that you would use for baking bread, or a tall, round tray for cake.
+3. Prepare the "farofa" mixing the sugar, the flour, the fat and the vanilla essence with your fingertips, until they form crumbles. Now put the "farofa" over the dough, cover it with a cloth and leave it to rest for 2 hours.
+4. Then, bake it at a pre-heated 180C (356F) oven for 40 minutes.
+5. Have it with [fruit jam](https://based.cooking/tags/jam/) (grape is my favourite) or [dulce de leche](https://based.cooking/dulce-de-leche/), and some coffee. 

content/en-us/curry-sauce.md

@@ -0,0 +1,41 @@
+---
+title: "Curry sauce"
+date: 2021-05-08
+tags: ['sauce', 'indian', 'curry']
+author: "Fiddelate"
+---
+
+I like to make double this amount and freeze the rest.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 60 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 25g butter
+- 1 onion, sliced
+- 2 garlic cloves, sliced
+- Thumb of ginger, sliced
+- 2 tbsp curry powder
+- 1/2 tsp turmeric
+- 1 tbsp malt vinegar
+- 1 star anise
+- 250ml chicken stock
+- 1 tbsp cornflour
+- 2 tbsp water
+- Lemon juice (optional)
+
+## Directions
+
+1. Melt the butter in a large saucepan over medium heat.
+2. Add in the sliced onion, sliced garlic, and ginger.
+3. Fry for 15 min, until the onion is soft.
+4. Add the curry powder, turmeric, vinegar, and star anise.
+5. Fry for 1 minute.
+6. Pour in the stock.
+7. Simmer for 30 minutes while stirring.
+8. Remove the star anise.
+9. Add the cornflour and water.
+10. Simmer for 5 minutes while stirring.
+11. Blend the sauce. Add in some lemon juice if you want.

content/en-us/danish-pancake.md

@@ -0,0 +1,31 @@
+---
+title: "Danish Pancake"
+date: 2021-03-18
+tags: ['quick', 'breakfast', 'sweet', 'pancake', 'cheesefare']
+author: jesper
+---
+
+![pancake](/pix/danish-pancake.webp)
+
+Danish Pancake recipe
+
+## Ingredients
+
+- 375g wheat flour
+- a little bit of salt (1/3 of a teaspoon)
+- 1 ½ tablespoon sugar
+- 9 dl milk
+- 4 eggs
+
+## Directions
+1. Put all the ingredients in a bowl and stir until it's all mixed up.
+2. Preheat a pan with butter or margarine.
+3. Turn when one side starts turning brown.
+4. They are done when both sides start turning brown.
+5. Add Butter or Margarine when needed.
+
+## Served With
+- Sugar
+- Syrup
+- Powdered sugar
+- Marmalade (Jam)

content/en-us/demi-glace.md

@@ -0,0 +1,26 @@
+---
+title: "Demi-glace"
+date: 2021-03-29
+tags: ['sauce', 'basic', 'french']
+author: dan
+---
+
+This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
+
+These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes.
+
+## Ingredients
+
+- 1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods)
+- 1 1/4 oz (7g) packet **unflavored, unsweetened** gelatin
+- 1 teaspoon (5mL) tomato paste
+- 1 teaspoon (5mL) **low-sodium** soy sauce
+- 1/2 teaspoon onion powder (_very_ optional)
+
+## Directions
+
+1. Put the tomato paste in a large pot, _then_ turn the heat on medium
+2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown
+3. Deglaze with the broth
+4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
+5. Freeze in ice cub trays

content/en-us/diannes-southwest-salad.md

@@ -0,0 +1,31 @@
+---
+title: "Dianne's Southwestern Cornbread Salad"
+date: 2021-04-20
+tags: ['salad', 'mexican', 'southwest']
+---
+
+![Dianne's Southwestern Cornbread Salad](/pix/diannes-cornbread-salad.webp)
+
+Dianne's Southwestern Cornbread Salad is as colorful as it is delicious.
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings: 10-12
+- 🥶 Chill: 2 hrs
+
+## Ingredients
+
+- 1 (6-ounce) package Mexican cornbread mix
+- 1 (1-ounce) envelope buttermilk Ranch salad dressing mix
+- 1 small head romaine lettuce, shredded
+- 2 large tomatoes, chopped
+- 1 (15-ounce) can black beans, rinsed and drained
+- 1 (8-ounce) package shredded Mexican four-cheese blend
+- 6 bacon slices, cooked and crumbled
+- 5 green onions, chopped
+
+## Directions
+
+1. **Prepare** cornbread according to package directions, cool, and crumble. Then set aside.
+2. **Prepare** salad dressing according to package directions.
+3. **Layer** a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

content/en-us/dominican-spaghetti.md

@@ -0,0 +1,36 @@
+---
+title: "Dominican Spaghetti"
+date: 2021-03-17
+tags: ['pasta', 'supper', 'dominican', 'cheesefare']
+author: carl-zimmerman
+---
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 box Spaghetti
+- 1 Onion minced
+- 1 Green Pepper minced
+- 2 Garlic cloves minced
+- 1 tbsp Chicken Bouillon Cube or Adobo
+- 1 tbsp sazón
+- 1 tbsp Tomato Paste
+- 1 cup Tomato Sauce
+- 1 tbsp Butter
+- ¼ cup Evaporated Milk
+- 2 tbsp Green Olives
+- 1 tsp Sugar
+- 1 cup Starchy Pasta Water
+
+## Directions
+
+1. Boil [spaghetti](/pasta).
+2. In a separate pan, Sauté onions, peppers, and garlic until soft.
+3. Add seasonings and black pepper to taste. Mix until well combined.
+4. Add tomato paste, sauce, and the pasta water. Mix and let it come to a simmer. Simmer for 5 minutes.
+5. Add evaporated milk, butter, sugar, and olives.
+6. Taste for seasoning and heat to desired temperature.
+7. Add spaghetti and toss into the sauce.