Merge pull request #1 from LukeSmithxyz/master

merge

30 files changed, 655 insertions, 32 deletions

diff --git a/.github/pull_request_template.md b/.github/pull_request_template.md
new file mode 100644
index 0000000..d2457fe
--- /dev/null
+++ b/.github/pull_request_template.md
@@ -0,0 +1,6 @@
+If you're submitting a recipe, remember to:
+
+1. Add it to the index
+2. Follow all [submission guidelines](https://github.com/LukeSmithxyz/based.cooking#rules-for-submission)
+
+(feel free to remove this text from your PR once you've reviewed the checklist)
diff --git a/.github/workflows/upload.yml b/.github/workflows/upload.yml
new file mode 100644
index 0000000..879e54c
--- /dev/null
+++ b/.github/workflows/upload.yml
@@ -0,0 +1,35 @@
+# This is a basic workflow to help you get started with Actions
+
+name: CI
+
+# Controls when the action will run.
+on:
+  # Triggers the workflow on push or pull request events but only for the master branch
+  push:
+    branches: [ master ]
+  pull_request:
+    branches: [ master ]
+
+  # Allows you to run this workflow manually from the Actions tab
+  workflow_dispatch:
+
+# A workflow run is made up of one or more jobs that can run sequentially or in parallel
+jobs:
+  # This workflow contains a single job called "build"
+  update:
+    # The type of runner that the job will run on
+    runs-on: ubuntu-latest
+
+    # Steps represent a sequence of tasks that will be executed as part of the job
+    steps:
+    - name: Updating website.
+      uses: appleboy/ssh-action@master
+      with:
+        host: https://based.cooking
+        username: based
+        key: ${{ secrets.based_ssh }}
+        password: ${{ secrets.based_ssh_pass }}
+        script: |
+          cd repo
+          git pull --force origin master
+          ./ssg5 src dest "Based Cooking (https://based.cooking)" "https://based.cooking"
diff --git a/README.md b/README.md
index 6605ec7..0d64081 100644
--- a/README.md
+++ b/README.md
@@ -19,10 +19,13 @@ or see [example](example.md).
 Recipe must be based, i.e. good traditional and substantial food. Nothing
 ironic, meme-tier hyper-sugary, meat-substitute, etc.
 
+**ADD YOUR RECIPE TO THE LIST ON `index.md` OR NO ONE WILL EVER SEE IT.**
+I've been having to remind most submitters of this, but it's all so tiresome
+so I'm just going to let you add ghost pages now if you don't listen!
+
 ### Minor rules
 
-- Don't include salt and pepper and other uniquitous things in the ingredients list.
-- If measurements are used, include metric and American measurements. Do not use decimals in American; round or use fractions.
+- Don't include salt and pepper and other ubiquitous things in the ingredients list.
 
 ## Images
 
@@ -33,7 +36,7 @@ Do not add stock images you found on the internet.
 Take a good picture yourself of the actual dish created.
 If you see a bad or substandard image, you may submit a better one.
 
-Images should be in `.webp` format.
+Images should be in `.webp` format and with as small file size as possible.
 If you submit an image for say, `chicken-parmesan.md`, it should be added as `pix/chicken-parmesan.webp`.
 I will create smaller images from that which is seen on the page,
 and upon being clicked, the user will see the full-size image.
diff --git a/src/aelplermagronen.md b/src/aelplermagronen.md
new file mode 100644
index 0000000..e9b97ca
--- /dev/null
+++ b/src/aelplermagronen.md
@@ -0,0 +1,35 @@
+# Älplermagronen (Alpine macaroni)
+
+A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
+It's the definition of comfort food for the Swiss.
+
+Serves 5-6.
+
+Cooking time: ~30 minutes
+
+## Ingredients
+
+- ~150g (1/3 lb) bacon cubes
+- 3 onions (medium size)
+- 400g (15 oz) potatoes (firm/waxy)
+- 2L (1/2 gal) milk
+- 200g (7oz) macaroni (dry weight)
+- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
+- a jar of apple sauce
+
+## Directions
+
+1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one)
+2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
+3. Peel potatoes and cut them into ~1 cm/half inch cubes
+4. When the onions have become sufficiently cooked, add potatoes.
+5. Top everything with milk and let the potatoes cook for about 10 minutes.
+7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
+8. Shred your cheese.
+9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough it is most likely due to using the wrong cheese.
+10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
+11. Serve with apple sauce. Should be eaten together, not as a dessert.
+
+## Contributors
+
+- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)
diff --git a/src/almeirim-stone-soup.md b/src/almeirim-stone-soup.md
index c285c84..f35a3fe 100644
--- a/src/almeirim-stone-soup.md
+++ b/src/almeirim-stone-soup.md
@@ -18,12 +18,12 @@
 
 ## Directions
 
-- In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
-- If necessary, add more water while it’s boiling. 
-- Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
-- Let the potatoes cook on medium to high heat for about 30-35 minutes.
-- Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
-- Pour into bowls and serve.
+1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
+2. If necessary, add more water while it’s boiling. 
+3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
+4. Let the potatoes cook on medium to high heat for about 30-35 minutes.
+5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
+6. Pour into bowls and serve.
 
 ## Story
 
diff --git a/src/banana-muffins-with-chocolate.md b/src/banana-muffins-with-chocolate.md
new file mode 100644
index 0000000..2f2c92a
--- /dev/null
+++ b/src/banana-muffins-with-chocolate.md
@@ -0,0 +1,27 @@
+# Banana Muffins with Chocolate
+
+## Ingredients
+
+- 3 bananas
+- 100 g / ½ cups butter
+- 150 g / ¾ cups sugar
+- 2 eggs
+- 1½ tsp. cooking powder
+- 260 g / 2⅛ cups wheat flour
+- 50 g / 1¾ oz dark chocolate
+- 50 g / 1¾ oz milk chocolate
+- some vanilla sugar (optional)
+
+## Directions
+
+1. Peel the bananas and mush them together.
+2. Whip the two eggs and mix them with the sugar.
+3. Melt the butter, cut the chocolate into smaller pieces, and whip the eggs.
+4. Pour the butter into the bananas, then add the flour, then the cooking powder, the chocolate, the whipped eggs and sugar, and the optional vanilla sugar; stirring it all the time.
+5. Pour the mass into your muffin dish.
+6. Heat up the oven to 160 °C / 320 °F and bake the muffins for around 20-30 minutes in 170 °C / 340 °F.
+
+
+## Contribution
+
+- Łukasz Drukała - [website](https://masflam.com), [donate](https://masflam.com/#donate)
diff --git a/src/beef-jerky.md b/src/beef-jerky.md
index 0684acc..5704231 100644
--- a/src/beef-jerky.md
+++ b/src/beef-jerky.md
@@ -19,9 +19,9 @@ This recipe for jerky is not heavily brined and flavored as commercial jerky is.
 
 1. Mince or press garlic.
 2. Mix all ingredients except beef to make brine.
-3. Slice beef into ¼" thick strips. Small chunks (about ¾") 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.
+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).
+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
diff --git a/src/beef-tips.md b/src/beef-tips.md
new file mode 100644
index 0000000..24cfb1d
--- /dev/null
+++ b/src/beef-tips.md
@@ -0,0 +1,50 @@
+# Beef Tips in Gravy on Sour Cream Mashed Potatoes
+
+Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
+
+## Ingredients
+
+- Any lean, tough cut of meat (ex. round steak)
+- Unprocessed animal fat of some kind (ex. beef suet, mutton fat)
+- Potatoes
+- Sour cream
+- Butter
+- Milk
+- Shredded cheese of your choice
+- Small amount of flour
+- Beef bouillon (optional)
+- Red wine (optional)
+
+## Directions
+
+**Beef Tips in Gravy**
+
+1. Throw your pressure cooker with an open lid onto high heat or turn it onto saute mode if it's electric
+2. Chop up the fat into very small, uniform cubes or strips and begin to saute it in the pressure cooker
+3. Chop up your meat into medium, uniform cubes or strips and add it to the fat
+4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+ kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef flavor of the gravy
+5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very conservative with the garlic powder)
+6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the cooker using hot water or red wine (optional) for more flavor.
+7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare your mashed potatoes
+8. After half an hour, vent your pressure cooker, remove the lid, and put the cooker back on low heat
+9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then allow it to come to a boil
+10. In a small bowl, mix up some flour with warm water to the consistency of a very runny batter
+11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!)
+12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below
+
+**Sour Cream Mashed Potatoes**
+
+1. Peel and dice up your potatoes
+2. Boil them on medium heat in a pot of slightly salty water until they begin to fall apart when poked with a fork
+3. Turn off the heat and pour off the water
+4. Mash up the potatoes to the chunkiness you desire
+5. While the potatoes are still warm, add a generous amount of butter and shredded cheese and stir
+6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash)
+7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
+8. Plate under your beef tips in gravy
+
+
+## Contributors
+
+- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: 85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg 
+- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com)
diff --git a/src/chicken-biscuit-potpie.md b/src/chicken-biscuit-potpie.md
new file mode 100644
index 0000000..62f0b0a
--- /dev/null
+++ b/src/chicken-biscuit-potpie.md
@@ -0,0 +1,20 @@
+# Chicken Biscuit Potpie Recipe
+
+## Ingredients
+
+- 1-2/3 cups frozen mixed vegetables, thawed
+- 1-1/2 cups cubed cooked chicken
+- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
+- 1/4 teaspoon dried thyme
+- 1 cup biscuit/baking mix
+- 1/2 cup whole milk
+- 1 large egg
+
+## Directions
+
+1. Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
+2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
+
+## Contribution
+
+Front3ndNinja - [Website](https://github.com/Front3ndNinja)
diff --git a/src/chicken-parmesan.md b/src/chicken-parmesan.md
index cf1979a..7e6329a 100644
--- a/src/chicken-parmesan.md
+++ b/src/chicken-parmesan.md
@@ -25,7 +25,7 @@ The recipe that started this very site.
 8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate.
 9. Move fried breasts to an oiled or buttered pan, add mozarella and parmesan on them.
 10. Broil/cook the breasts only long enough for the cheese to melt.
-11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.md).
+11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.html).
 
 ## Note
 
diff --git a/src/chicken-tomato-spinach-curry.md b/src/chicken-tomato-spinach-curry.md
index 3353d68..cf13b12 100644
--- a/src/chicken-tomato-spinach-curry.md
+++ b/src/chicken-tomato-spinach-curry.md
@@ -5,11 +5,11 @@ Note: You may also need a blender / food processor.
 
 ## Ingredients
 
-- Any quantity of chicken breast
-- 100ml of virgin olive oil
+- 500g or 1lb of chicken breast
+- Virgin olive oil (1/2 cup or ~100ml)
 - Fresh tomatoes of any variety (10 - 15 medium sized)
 - Two medium sized onions
-- More spinach than you think you need
+- 250g or 1/2lbs of *fresh* spinach
 - Curry powder of your favourite variety
 - Red chillis (or red chilli paste)
 - Any extra herbs or spices to your taste
diff --git a/src/chili-con-carne.md b/src/chili-con-carne.md
new file mode 100644
index 0000000..78a19bf
--- /dev/null
+++ b/src/chili-con-carne.md
@@ -0,0 +1,38 @@
+# Chili Con Carne
+
+## Ingredients
+
+- Canned Whole Peeled Tomatoes
+- Red Peppers
+- White Onions
+- Chili Pepper
+- Garlic
+- Ground Beef
+- Kidney Beans
+- Dark Chocolate
+- Chili Powder
+- Tomato Paste
+- Beef Stock (optional)
+- Neutral Oil
+- Cilantro
+- Sugar
+- seasoning
+	- cumin
+	- paprika
+	- chili flakes
+
+
+## Directions
+
+1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
+2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano. 
+3. Add tomato paste to vegetables and let brown.
+4. Add meat to the veegetables.
+5. Add whole peeled tomatoes and some water (or stock).
+6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
+7. Stir in kidney beans and dark chocolate.
+8. Serve over rice and garnish with fresh cilantro.
+
+## Contribution
+
+- Aaron Taylor -- [website](https://atay.me)
diff --git a/src/drunken-beans.md b/src/drunken-beans.md
new file mode 100644
index 0000000..6b0486f
--- /dev/null
+++ b/src/drunken-beans.md
@@ -0,0 +1,29 @@
+# Drunken beans(Pintos Borrachos) 
+ 
+Pinto beans cooking with beer, what beer you use can change the dish.
+
+## Ingredients
+
+- 1 small yellow onion  
+- 3 gloves of garlic 
+- 2 tomatos. chopped  
+- 4 cups of water
+- 1 1/2 cups of pinto beans (can be dried or canned)
+- 1 tbsp oregano
+- 3/4 tsp cumin
+- 2 tbsp chilli powder(depends how hot you like it)
+- 12oz of Beer/dark ale
+
+## Directions
+
+1. Sauté onions. 
+2. Add garlic, sauté bit longer.
+3. Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil. 
+4. When boiled, reduce to simmer.
+5. When beans are aldante(about 1 hour if using dried), bring to quick boil and evoprate remaining liquid unil beans are stew-like.
+6. Remove from the heat and mashup, or skip this step if you want more of a bean stew.
+
+
+## Contribution
+
+- just a dude who likes cooking
diff --git a/src/eggs.md b/src/eggs.md
index f88f6af..0c1b356 100644
--- a/src/eggs.md
+++ b/src/eggs.md
@@ -31,9 +31,20 @@ for a few minutes beforehand.
 4. Cook until desired dryness.
 5. Season with salt and pepper.
 
+### Scrambled and fluffy
+
+1. Prepare as normal.
+2. Crack eggs into pan and let them coagulate maybe twenty or thirty seconds before scrambling.
+3. Use a rubber spatula to sort of scrape the egg towards the center of the pan.
+You're pushing the cooked egg towards the center while letting the raw egg spill out to be cooked.
+Give the egg a couple seconds to cook before pushing it back towards the center.
+The more you scramble the less fluffy the egg will be.
+4. Finish as normal.
+
 Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits
 of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in.
 
 ## Contribution
 
 - Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
+- Deven Blake -- [website](http://www.trinity.moe)
diff --git a/src/flammkuchen.md b/src/flammkuchen.md
new file mode 100644
index 0000000..56a6a47
--- /dev/null
+++ b/src/flammkuchen.md
@@ -0,0 +1,28 @@
+# Recipe name
+
+A recipe for Flammkuchen a very thin crust pizza-like dish - it originates from Elsass, a French region close to where I grew up.
+I like the recipe because it takes 10 minutes to prepare and another 10 minutes to bake. It goes well with a green salad as a side.
+
+## Ingredients
+
+for 2
+- 400g Pizza dough (either bought or from [Pizza Dough](pizza-dough.html))
+- 1 onion (I prefer the red ones for optical reasons)
+- 150g bacon (you can replace it with mushrooms or other vegetables)
+- 2 big spoons of sour creme or creme fraiche
+
+
+## Directions
+
+1. we start by flattening the dough. Even if you buy thin crust that is already sold as superthin you have to make it even thinner. Make it so thin that you can fill 2 baking sheets with it (yes, you will make two large flammkuchen - since they are thin you need one per person) :)  I take two pieces of  parchment paper, put the dough inbetween and flatten it using a bottle (e.g. wine). It has to be as thin as possible (1-2 mm).
+2. once the dough is flat, put it on your baking tray and preheat the oven at 450 to 500 Fahrenheit
+3. distribute the sour cream evenly (it should be a very thin layer, just barely covering the dough
+4. cut the onion and bacon into small pieces and distribute onion, bacon/vegetables (also in small pieces) evenly
+5. put in the oven for 10 minutes and take it out when it is getting a bit dark. The thin parts will get a bit brown
+6. put salt and pepper
+
+I usually take it down from the baking tray and let it cool down for 2-5 minutes before eating
+
+## Contributors
+
+- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
diff --git a/src/index.md b/src/index.md
index acbfda0..8b7b38e 100644
--- a/src/index.md
+++ b/src/index.md
@@ -18,10 +18,24 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Broiled Trevally](broiled-trevally.html)
 - [Almeirim Stone Soup](almeirim-stone-soup.html)
 - [Chicken Wings](chicken-wings.html)
+- [Instant Tom Yam Kung noodle soup](instant-tom-yam-kung-noodle-soup.html)
+- [Marinated Pork Steaks](marinated-pork-steaks.html)
 - [Banana Bread](banana-bread.html)
 - [Cacio e Pepe](cacio-e-pepe.html)
 - [Potato and Eggplant Curry](potato-and-eggplant-curry.html)
 - [Dried Tomato and Plums Bread Spread](dried-tomato-plum-spread.html)
+- [Drunken Beans](drunken-beans.html)
+- [Chili con carne](chili-con-carne.html)
+- [Matcha Cookies](matcha-cookies.html)
+- [Miso Ginger Pork](miso-ginger-pork.html)
+- [Pancakes](pancake.html)
+- [Pizza Dough](pizza-dough.html)
+- [Beef Tips with Mashed Potatoes](beef-tips.html)
+- [Älplermagronen (Alpine macaroni)](aelplermagronen.html)
+- [Chicken Biscuit Potpie](chicken-biscuit-potpie.html)
+- [Liver Pate](liverpate.html)
+- [Flammkuchen](flammkuchen.html)
+- [Banana Muffins with Chocolate](banana-muffins-with-chocolate.html)
 
 ## Basics
 
@@ -30,7 +44,11 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Pasta Sauce](pasta-sauce.html)
 - [Rice](rice.html)
 - [Eggs](eggs.html)
+- [Oats](oats.html)
 - [Bread](bread.html)
+- [Sauerkraut](sauerkraut.html)
+- [Yogurt](yogurt.html)
+- [Sweet Potato Fries](sweet-potato-fries.html)
 
 ## More Info
 
diff --git a/src/instant-tom-yam-kung-noodle-soup.md b/src/instant-tom-yam-kung-noodle-soup.md
new file mode 100644
index 0000000..e40574d
--- /dev/null
+++ b/src/instant-tom-yam-kung-noodle-soup.md
@@ -0,0 +1,31 @@
+# Instant Tom Yam Kung noodle soup
+
+Instant noodles with processed spices are quick but not the most healthy. It's important to add fresh veggies and eggs. It's a quick tasty lunch, a life saver when going through a busy period.
+
+- Prep time: 10 minutes
+- Cook time: 10 minutes
+- Serves: 2 people
+
+## Ingredients
+
+- 2 packages of vegetable- or tom yam-quick noodles
+- 1 can coconut milk
+- 10 small or 5 big mushrooms
+- 2 eggs
+- A few salad leaves (or practically any veggie you have in the fridge)
+- 1 lime 
+- Coriander
+
+## Directions
+
+1. Put small amount of water and coconut milk to boil. Add the noodle spices.
+2. Chop the mushrooms and coriander (and other veggies if you wish). Cut the lime into four pieces.
+3. When boiling add mushroom, and crack the eggs directly into the pot (be sure not to stir after this, otherwise they will break). Wait 30 seconds to 1 minute.
+4. Add the noodles and salad leaves (or whatever veggie you got).
+5. After 3-5 minutes it's done. Serve in deep bowls. Squeeze the lime juice and chopped coriander on top.
+
+Pro tip: Squeeze some remaining lime juice into your drinking water.
+
+## Contribution
+
+- Ricky Lindén - [website](https://rickylinden.com), [donate (btc)](bc1qr28v9avdltgqhv63qqwt08k0n5kq9v27vppuzq), [donate (xmr)](49C6XptCgtVeurXQR9ZeXmV444TjCzDgEMEE84AAuQPmPPwdq7vMsCkTmn8EaZEJ6HPKsd1G4Vmzk5QbbMqWxCGRMrMoamK)
diff --git a/src/liverpate.md b/src/liverpate.md
new file mode 100644
index 0000000..cc5db8e
--- /dev/null
+++ b/src/liverpate.md
@@ -0,0 +1,29 @@
+# Liver Pate
+
+Good start for trying to eat more organs.
+It even tastes very nice.
+The last step before eating it raw someday.
+
+## Ingredients
+
+- 1lbs./500g liver (chicken, beef, poultry etc.)
+- 1 Cup Carrots
+- 1 Cup Onions
+- 2 Teaspoon Nutmeg
+- 2 Tablespoon Butter or Ghee
+
+## Directions
+
+1. Cut liver into cubes.
+2. Put into a pot and cover with cold water, add 1tsp salt. Bring to a boil and boil for 10-15 minutes.
+3. Grate carrots and dice onions. Stew in a frying pan with a little bit of water until soft.
+4. In a food processor blend all ingredients together.
+
+### Notes
+
+With beef liver, remove its membrane, that is on top, with your fingers. Cut it in small pieces even cubes or slices and remove the vessels that are inside it. They are not very tasty and are impossible to chew.
+
+## Contribution
+
+vod3
+btc: 3DdikYnxPHv6Bz6qgXYoyxrcbikADqxwNd
diff --git a/src/marinated-pork-steaks.md b/src/marinated-pork-steaks.md
new file mode 100644
index 0000000..235f4b3
--- /dev/null
+++ b/src/marinated-pork-steaks.md
@@ -0,0 +1,30 @@
+# Marinated pork steaks 
+
+A tasty simple marinade that fits well with pork.
+
+- Prep time: 35 minutes
+- Cook time: 10 minutes
+- Serves: 3-4 people
+
+## Ingredients
+
+- 6 tablespoons olive oil 
+- ¼ cup soy sauce 
+- ¼ cup of honey
+- Juice from 1 lime
+- 3 peeled cloves garlic
+- 4 ¼ inch thick boneless pork shoulder steaks
+
+## Directions
+
+1. Mix olive oil, soy sauce, honey and lime juice until you have an even marinade. Add pepper and crushed garlic.
+2. Add the pork steaks to the marinade and leave in room temperature for 30 minutes or a bit longer.
+3. Preheat your grill/frying pan. Add marinated steaks, grill for 2 minutes, flip, repeat until you've grilled them for 10 minutes total. Towards the last minutes pour the remaining marinade over the steaks.
+5. Let the steaks rest for 10 minutes before serving.
+
+And just like that you got yourself some tasty pork steaks.
+
+
+## Contribution
+
+- Ricky Lindén - [website](https://rickylinden.com), [donate (btc)](bc1qr28v9avdltgqhv63qqwt08k0n5kq9v27vppuzq), [donate (xmr)](49C6XptCgtVeurXQR9ZeXmV444TjCzDgEMEE84AAuQPmPPwdq7vMsCkTmn8EaZEJ6HPKsd1G4Vmzk5QbbMqWxCGRMrMoamK)
diff --git a/src/matcha-cookies.md b/src/matcha-cookies.md
new file mode 100644
index 0000000..d35c92f
--- /dev/null
+++ b/src/matcha-cookies.md
@@ -0,0 +1,34 @@
+# Matcha Cookies
+
+Matcha is a type of tea leaf powder that has a beautiful vivid green color. However, it’s different from the “green tea” that you drink with Japanese meals. That’s green tea too, but matcha green tea leaves are grown and harvested differently. The leaves are grown under shade.
+
+## Ingredients
+(for 13 cookies, 8 ~ 9cm in diameter)
+
+- 115 g Unsalted butter
+- 60g Caster sugar
+- 115g Brown sugar
+- 55g Egg
+- 153g Plain flour
+- 12g Matcha powder
+- 2g Baking soda
+- 1g Salt
+- 3g Vanilla extract
+- 70g White coverture chocolate
+- 45g Macadamia nut
+
+## Directions
+1. Melt butter in a bath or microwave.
+2. Add white sugar, brown sugar and salt and mix with a whisk
+3. Add egg and vanilla extract and mix with a whisk until well mixed.
+4. Add flour, matcha powder and baking soda and mix with a whisk until you can hardly see the powder.
+5. Add white coverture chocolate  and macadamia and mix evenly with spatula.
+6. Allow 30 minutes to 1 hour in the refrigerator until the dough hardens.
+7. Pan with a 5cm diameter cookie and bake at 170 ° C for 9 minutes. (Unox convection oven)
+
+* Preheat the oven beforehand. My oven is very hot, so raise the oven temperature a little bit higher if you have common oven.
+* If you bake too little, it will not be cooked. If you bake too long, it will become hard.
+* The white coverture chocolate melts smoothly in your mouth, and the white chocolate chip has a more chewy texture. So you can choose anything to your taste.
+
+## Contribution
+- Hamza Masood
diff --git a/src/miso-ginger-pork.md b/src/miso-ginger-pork.md
new file mode 100644
index 0000000..dea2b0c
--- /dev/null
+++ b/src/miso-ginger-pork.md
@@ -0,0 +1,36 @@
+# Miso Ginger Pork
+
+## Ingredients
+
+- ground pork
+- sushi rice
+- green onion
+- fresh ginger
+- miso paste
+- pickled daikon
+- zuccini or bok choy
+- sesame oil (or olive oil)
+- broth (optional)
+
+## Directions
+
+1. cook sushi rice
+2. slice diakon, and pickle in a quick brine (rice vinegar, sugar, water)
+3. dice white parts of green onion, mince green ends for garnish 
+4. mince fresh ginger
+5. chop zuccini or bok choy to half inch chunks
+6. heat up 2 tablespoons sesame oil
+7. break up and brown ground pork till almost cooked through
+8. salt and pepper the pork
+9. add 1/2 cup to 1 cup water or broth
+10. add white parts of green onion and ginger
+11. add miso paste to taste
+12. simmer stiring occassionally 
+13. add zuccini or bok choy, cook al dente
+14. serve pork & veggies over bed of rice, garnish with green onion
+15. (optional) add some spice! sriracha or crushed red pepper are great
+
+
+## Contribution
+
+- Jon Paul Uritis - [website](https://jonpauluritis.com), [donate](http://paypal.me/jppope)
diff --git a/src/oats.md b/src/oats.md
new file mode 100644
index 0000000..b146c7d
--- /dev/null
+++ b/src/oats.md
@@ -0,0 +1,43 @@
+# Oats
+
+Oats are great for breakfast. On their own they're pretty bland, but become
+great when you add some things to the bowl. This recipe offers some suggestions
+on what to add, but is by no means a comprehensive overview of what you can do
+with oats.
+
+We cover both rolled and steel cut oats. Instant need not apply.
+
+## Ingredients
+
+- oats
+- water
+- pinch of salt
+
+Pick and choose additional ingredients:
+
+- chopped banana
+- any berries
+- cinnamon
+- peanut butter
+
+## Directions
+
+1. Bring water (with pinch of salt) to boil.
+2. Add oats. Use a 2:1 water-to-oats ratio (by volume) for rolled oats, 3:1 for
+   steel cut.
+3. Boil on medium heat until most of the water has been absorbed/evaporated.
+   Rolled oats will be ready quicker than steel cut.
+4. Pour over fruit in bowl (if having fruit).
+5. Sprinkle cinnamon (if having cinnamon).
+6. Mix.
+7. Add a spoonful of peanut butter (if having peanut butter).
+
+## Serving sizes
+
+You'll need less dry steel cut oats versus rolled oats for the same serving
+size. My personal "standard serving" is 1/3 cup steel cut or 1/2 cup rolled
+(note that, per the ratios above, both of these end up needing 1 cup water).
+
+## Contribution
+
+- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
diff --git a/src/pancake.md b/src/pancake.md
new file mode 100644
index 0000000..33c731b
--- /dev/null
+++ b/src/pancake.md
@@ -0,0 +1,20 @@
+# Pancake
+Here is a simple Pancake recipe
+
+## Ingredients
+- 200g wheat flour
+- 200 ml milk
+- 2 Eggs
+- 2 teaspoon sugar
+- 1 teaspoon baking soda
+- a litte bit of salt
+
+## Directions
+1. combine all ingredients all in a bowl and stir
+2. preheat a pan and add some oil
+3. Pour or scoop the batter onto the pan
+4. Brown on both sides
+
+## Contribution
+
+BeFe
diff --git a/src/pix/sweet-potato-fries.webp b/src/pix/sweet-potato-fries.webp
new file mode 100644
index 0000000..62bec8a
--- /dev/null
+++ b/src/pix/sweet-potato-fries.webp
diff --git a/src/pizza-dough.md b/src/pizza-dough.md
new file mode 100644
index 0000000..7210a96
--- /dev/null
+++ b/src/pizza-dough.md
@@ -0,0 +1,22 @@
+# Pizza dough
+here is a simple recipe for Pizza dough
+Basicly you have to use a 2/1 (flour/liqud) ratio.
+if you use other flour like rye, you may need more liquid.
+
+## Ingredients
+
+- 400 g Flour (Basic Wheat flour)
+- 200 ml lukewarm Water
+- 1 pkg (7g) dry yeast
+- 1 spoon olive oil
+- 1 teaspoon salt
+- a litte bit sugar (to feed the yeast)
+
+## Directions
+1. combine all ingredients all in a bowl and knead to a dough.
+2. let it rest for 30 min in a luke warm place.
+3. then flour the work surface and roll it out thinly
+
+## Contribution
+
+BeFe
diff --git a/src/portuguese-steak-with-beer-sauce.md b/src/portuguese-steak-with-beer-sauce.md
index 1fb172c..aba0c02 100644
--- a/src/portuguese-steak-with-beer-sauce.md
+++ b/src/portuguese-steak-with-beer-sauce.md
@@ -15,13 +15,13 @@ Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, it
 
 ## Directions
 
-- Season the steaks with sliced garlic and salt.
-- In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
-- In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
-- Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
-- When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
-- Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
-- Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
+1. Season the steaks with sliced garlic and salt.
+2. In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
+3. In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
+4. Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
+5. When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
+6. Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
+7. Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
 
 ## Contribution
 
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md
index c6cfa90..d6e0955 100644
--- a/src/potato-and-eggplant-curry.md
+++ b/src/potato-and-eggplant-curry.md
@@ -4,7 +4,7 @@ A simple and tasty curry that is easy to customise.
 
 ## Ingredients
 
-- 1 large eggplant (Aubergine)
+- 1 large eggplant (aubergine)
 - 2 medium potatoes
 - 3 tbsp olive oil
 - 2 onions (finely sliced)
@@ -12,27 +12,27 @@ A simple and tasty curry that is easy to customise.
 - 2 tsp garam masala
 - 2 tsp turmeric
 - 2 tsp ground coriander
-- 400ml can chopped tomatoes
-- 400ml can coconut milk
+- 400 ml can chopped tomatoes
+- 400 ml can coconut milk
 - rice
 
 ### Optional extras
-- Carrots
-- Red Peppers (Capsicums)
-- Paneer
+- carrots
+- red peppers (capsicums)
+- paneer
 
 ## Directions
 
-1. Heat the oven to approximately 200°C (392°F). 
-2. Cut the Eggplant into 1 cm (1/3 in) slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
+1. Heat the oven to approximately 200 °C (392 °F). 
+2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
 3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
 4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
-5. Tip in the canned tomatos and coconut milk. Add the Eggplant, and chunks of potato.
+5. Tip in the canned tomatos and coconut milk. Add the eggplant, and chunks of potato.
   - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
 7. Cover and simmer for ~15-20 minutes. 
 8. Boil 2 serves of rice
 9. Remove the lid and cook for a further 5 minutes, or until reduced.
-  - A nice optional addition at this point is Paneer.
+  - A nice optional addition at this point is paneer.
 10. Serve with the rice
 
 ## Contribution
diff --git a/src/sauerkraut.md b/src/sauerkraut.md
new file mode 100644
index 0000000..2e707b1
--- /dev/null
+++ b/src/sauerkraut.md
@@ -0,0 +1,22 @@
+# Sauerkraut
+
+Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
+
+## Ingredients
+
+- 1 head of cabbage
+- 2-4% sea salt by cabbage weight
+
+## Directions
+
+1. Prepare and clean as many glass jars as you think you'll need.
+2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
+3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
+4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
+5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
+6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure.
+7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
+
+## Contribution
+
+- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS
diff --git a/src/sweet-potato-fries.md b/src/sweet-potato-fries.md
new file mode 100644
index 0000000..c995482
--- /dev/null
+++ b/src/sweet-potato-fries.md
@@ -0,0 +1,33 @@
+# Basic Sweet Potato Fries Recipe
+
+![cooked sweet pototo fries in pan](pix/sweet-potato-fries.webp)
+
+A simple, tasty, and healthy carb based snack.
+
+## Ingredients
+
+* 1-2 Sweet Pototoes (try different types)
+* Olive Oil
+* Cinnamon
+* Rosemary (optional)
+
+## Instructions
+
+1. Set oven heat to 425°F.
+2. Grab a pan and put a layer of parchment paper (or aluminum foil) on it.
+3. Chop the potato(es) on your cutting board with a sharp knife throwing them onto the pan.
+4. Drizzle the fries with olive oil. Toss the fries with clean hands to coat the fries in olive oil. Now wash your hands with soap to remove excess olive oil.
+5. Top generously with cinnamon and salt. Pepper and/or rosemary may be added for additional flavor if desired.
+6. Put in preheated oven. Setting timer for 20 minutes.
+7. At 20 minutes, flip the fries. Rubber tongs make it easy to grab and turn a lot.
+8. Return to oven setting timer for another 10-20 minutes depending on quality of the oven and desired crispiness.
+9. Enjoy. Maybe them put in a glass bowl.
+
+## Notes
+
+* A fast method to cut the the sweet pototoes is first into fourths, slice the fourths, chops the sliced layers while stacked into fries.
+* If you want to experiment with a variety of fats, consider combining the olive oil with grass-fed butter and coconut oil. I believe the issue with coconut oil is it likes being cooked at lower temperatures or else the health quality of the oil will degrade.
+
+## Contribution
+
+Shane Kunz - [Website](https://shanekunz.com)
diff --git a/src/yogurt.md b/src/yogurt.md
new file mode 100644
index 0000000..df226ad
--- /dev/null
+++ b/src/yogurt.md
@@ -0,0 +1,23 @@
+# Yogurt
+
+## Ingredients
+
+- 2 thermos, ½l capacity each
+- thermometer
+- 1l milk
+- 100ml yogurt
+
+## Directions
+
+- bring the milk to 45C°
+- pour the yogurt into the milk
+- wisk well
+- bring the milk to 45C° again (don't go higher than that, please)
+- boil some water (about 100ml) and use it to wash the thermos from inside
+- let the water out and pour the milk into the thermos
+- leave the thermos in the oven(or in any other place whithout air flow) for 12h
+- store in the fridge
+
+## Contribution
+
+- italian boy