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diff --git a/src/aelplermagronen.md b/src/aelplermagronen.md deleted file mode 100644 index 8db4b14..0000000 --- a/src/aelplermagronen.md +++ /dev/null @@ -1,37 +0,0 @@ -# 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) - -;tags: swiss pork potato diff --git a/src/aglio-e-olio.md b/src/aglio-e-olio.md deleted file mode 100644 index 5dc6471..0000000 --- a/src/aglio-e-olio.md +++ /dev/null @@ -1,28 +0,0 @@ -# Spaghetti aglio e olio - -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. - -## 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 and put a large pot of water to a boil. -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. Once the water is boiling add a few generous pinches of salt and drop in the pasta until it is al dente (firm to the bite). -5. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil. -6. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water. -7. 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. -8. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary. - -## Contribution - -- Robert [github](https://github.com/robert5800) - -;tags: italian pasta diff --git a/src/aljotta.md b/src/aljotta.md deleted file mode 100644 index 2b0d7c2..0000000 --- a/src/aljotta.md +++ /dev/null @@ -1,35 +0,0 @@ -# Aljotta - -Aljotta ("jo" as in "Yo!") is a 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 seperate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](https://based.cooking/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 occationally 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 seperately. 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. - -## Contribution - -Shou, [website](https://shouganai.xyz) - -;tags: fish soup mediterranian diff --git a/src/almeirim-stone-soup.md b/src/almeirim-stone-soup.md deleted file mode 100644 index ec5aca1..0000000 --- a/src/almeirim-stone-soup.md +++ /dev/null @@ -1,37 +0,0 @@ -# Almeirim Stone Soup - - It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food. - -## Ingredients - -- well-washed stone -- kidney beans or fresh -- pig's ear (blanched and sliced thin) -- chouriço negro or firm type of blood sausage -- mixed meat chouriço or mediterranean smoked sausage -- pork belly, fatback or bacon -- potatoes, cubed -- onions, chopped -- garlic cloves -- bay leaf -- cilantro/coriander, chopped - -## Directions - -1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste. -2. If necessary, add more water while it’s boiling. -3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot. -4. Let the potatoes cook on medium to high heat for about 30-35 minutes. -5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well. -6. Pour into bowls and serve. - -## Story - -> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time. -> - According to the people of Almeirim - -## Contribution - -- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker) - -;tags: portuguese soup pork diff --git a/src/apple-strudel.md b/src/apple-strudel.md deleted file mode 100644 index 955b26d..0000000 --- a/src/apple-strudel.md +++ /dev/null @@ -1,36 +0,0 @@ -# Apple strudel - - - -- ⏲️ 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. - -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. - -## Contribution - -- Lorenzo Iuri - -;tags: dessert breakfast diff --git a/src/arroz-chaufa.md b/src/arroz-chaufa.md deleted file mode 100644 index 3beeeae..0000000 --- a/src/arroz-chaufa.md +++ /dev/null @@ -1,37 +0,0 @@ -# Arroz Chaufa - -Peruvian-chinese dish. Easy to cook just add and mix everything. - - - -- ⏲️ Prep time: 40 min -- 🍳 Cook time: 10 min -- 🍽️ Servings: 4 - -## Ingredients - -- Rice -- Salt -- Bell Pepper -- Chicken -- Eggs -- Soy Sauce -- Welsh Onion - - - -## 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. - -## Contribution - -- Andy Rufasto - [contact](mailto:andy@andyrufasto.cf), [GPG](https://keyoxide.org/0A3D7C5B8C2499A8BEBCE72869D2E5C413569DA2) - -;tags: peruvian chinese rice diff --git a/src/asian-style-chicken-sticky-sauce.md b/src/asian-style-chicken-sticky-sauce.md deleted file mode 100644 index 9f1725e..0000000 --- a/src/asian-style-chicken-sticky-sauce.md +++ /dev/null @@ -1,48 +0,0 @@ -# Asian Style Chicken with Sticky Sauce - -Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled rice. - - - -## 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 vegetable 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 indgredients 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. - -## Contribution - -- pazu -- xmr: 48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi -- btc: 17FWEWrKuock7eeZY3DTne7LgES1uKYZK5 - -;tags: asian chicken diff --git a/src/assam-tea.md b/src/assam-tea.md deleted file mode 100644 index ae0090c..0000000 --- a/src/assam-tea.md +++ /dev/null @@ -1,29 +0,0 @@ -# Assam Tea - - - -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. - -## Contribution - -- Chandra Kiran - [GitHub](https://github.com/ackr-8) - -;tags: drink quick diff --git a/src/babas-feta-pasta.md b/src/babas-feta-pasta.md deleted file mode 100644 index f203843..0000000 --- a/src/babas-feta-pasta.md +++ /dev/null @@ -1,49 +0,0 @@ -# Baba's Feta Pasta - -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 broccli 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. 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. -5. Immediately after, get a large deep pan for the pasta and add boiling water. Turn the pan on high and add generous amounts of salt to it, and a little drop of olive oil if you want too (or keep stirring) to stop pasta sticking. Optional: At this step you can put on plates/bowls to heat. -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, Now test a pasta piece. If the pasta is semi-soft, wait until it is fully done. When it is done all the way through, turn off the pasta pan and add the 1/3 Mug of Whole milk to the mix. -9. Strain the Pasta, when done, wait one minute and turn off the main mix. -10. Serve your pasta and cover with the sauce. Enjoy! - -## Credit - -- peepopoggers - [github](https://github.com/peepopoggers) -- Original recipe. - -;tags: greek feta pasta supper diff --git a/src/baked-mostaccioli.md b/src/baked-mostaccioli.md deleted file mode 100644 index 0bcfff8..0000000 --- a/src/baked-mostaccioli.md +++ /dev/null @@ -1,34 +0,0 @@ -# Baked Mostaccioli - - - -Baked pasta cooked 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 for 6 minutes (very al dante). -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. - - - -## Contributors - -- Recipe created by Dan -- Refined & Uploaded by Zyansheep. - -;tags: pasta italian diff --git a/src/baked-salmon.md b/src/baked-salmon.md deleted file mode 100644 index 50c8598..0000000 --- a/src/baked-salmon.md +++ /dev/null @@ -1,28 +0,0 @@ -# Baked Salmon - -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. - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) - -;tags: basic fish diff --git a/src/banana-bread.md b/src/banana-bread.md deleted file mode 100644 index d477e01..0000000 --- a/src/banana-bread.md +++ /dev/null @@ -1,37 +0,0 @@ -# Banana Bread - -Not too sweet. Great for when you have friends over for tea. - -## Ingredients - -- 2 cups all purpose flour -- 1 1/2 teaspoon baking powder -- 1/2 teaspoon baking soda -- Spices: - - 1 teaspoon cinnamon - - 1/4 teaspoon nutmeg - - 1/4 teaspoon ginger -- 1/4 teaspoon salt -- 1 1/2 cups mashed bananas (this is around 4-5 bananas) -- 2 eggs -- 1 cup sugar (brown or white is fine) -- 1/2 cup butter or vegetable oil -- 1/4 cup crushed walnuts - -## Directions - -1. Preheat oven to 350°F (175°C) -2. Mix the wet ingredients (eggs, bananas, oil, sugar) in one bowl. -3. Mix the dry ingredients (flour, baking soda/powder, spices, salt) in another - bowl. -4. Slowly add the wet to the dry while mixing. -5. Mix until dry bits of flour are gone. -6. Pour into lightly buttered or oiled loaf pan. -7. Bake for around an hour (it's definitely ready when a wooden skewer or - chopstick poked inside comes out clean). - -## Contribution - -- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html) - -;tags: bread dessert sweet fasting diff --git a/src/banana-muffins-with-chocolate.md b/src/banana-muffins-with-chocolate.md deleted file mode 100644 index f1efd6d..0000000 --- a/src/banana-muffins-with-chocolate.md +++ /dev/null @@ -1,27 +0,0 @@ -# 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) -;tags: dessert sweet snack cake fasting diff --git a/src/banana-pancakes.md b/src/banana-pancakes.md deleted file mode 100644 index 544ead9..0000000 --- a/src/banana-pancakes.md +++ /dev/null @@ -1,30 +0,0 @@ -# Banana Pancakes - -- ⏲️ 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. - -## Contribution - -- Ricky Lindén - [website](https://rickylinden.com), [donate](https://rickylinden.com/donate.html) - -;tags: breakfast quick sweet pancake cheesefare diff --git a/src/beef-goulash.md b/src/beef-goulash.md deleted file mode 100644 index d6cf838..0000000 --- a/src/beef-goulash.md +++ /dev/null @@ -1,57 +0,0 @@ -# Beef Goulash - - - -Although it takes some time to make - about 1hr 30 minutes, it is actually quite -easy to make, and it is a really hearty and delicious recipe, if I do say so -myself. - -## Ingredients - -The ingredients here are for about 2-3 portions, depending on your appetite: - -* 500g beef -* 300-400g potatoes -* 1 carrot -* 1 medium onion -* 12 tablespoons tomato paste -* 500ml water -* 3-4 garlic cloves -* 3-4 bay leaves -* Curcuma -* Paprika -* Oregano -* Parsley -* Caraway -* Basil (optional) -* Cilantro (optional) -* 2-3 champignon mushrooms (optional) - -## 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/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: hungarian beef stew diff --git a/src/beef-jerky.md b/src/beef-jerky.md deleted file mode 100644 index 22ce332..0000000 --- a/src/beef-jerky.md +++ /dev/null @@ -1,35 +0,0 @@ -# Beef Jerky - -Beef Jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat. -It is suitable not only as a snack but also as a meal. -This recipe for jerky is not heavily brined and flavored as commercial jerky is. - -## Ingredients - -- ¾ tsp. salt -- ¼ tsp. pepper -- 1 tbl. brown sugar -- ¼ tsp. garlic -- 2 tbl. Worcestershire sauce or Teriyaki sauce -- ¼ tsp. Liquid Smoke -- 1 Lb. (450 g) beef (flank or skirt steak is ideal) -- Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper - -## Directions - -1. Mince or press garlic. -2. Mix all ingredients except beef to make brine. -3. Slice beef into ¼" (½ cm) thick strips. Small chunks, about ¾" (2 cm), of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily. -4. Marinate meat in overnight, or at least for an hour or two. -5. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. May be dried in a 150 °F (65 °C) oven with foil-covered racks. In oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55 °C). -6. Meat should bend but not break when properly dried. - -## Note - -Other meats may be substituted instead of beef, but use caution. - -## Contribution - -- Elias Howell -- [website](https://snarf.top) - -;tags: beef snack diff --git a/src/beef-stew.md b/src/beef-stew.md deleted file mode 100644 index 1673328..0000000 --- a/src/beef-stew.md +++ /dev/null @@ -1,30 +0,0 @@ -# Traditional beef or lamb stew - -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. - -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](https://based.cooking/chicken-stock-bone-broth.html) -- (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. - -There you have it, an idiot-proof stew that should taste reasonably well. 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. - -## Contribution - -- Eoin Coogan - [website](https://eoincoogan.com), [youtube](https://www.youtube.com/channel/UCehh50T6qtDpt_kEUF33GJw) - -;tags: irish stew lamb beef diff --git a/src/beef-tips.md b/src/beef-tips.md deleted file mode 100644 index 58a278b..0000000 --- a/src/beef-tips.md +++ /dev/null @@ -1,51 +0,0 @@ -# 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) - -;tags: american beef potato diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md deleted file mode 100644 index c9829d6..0000000 --- a/src/belgian-pear-syrup.md +++ /dev/null @@ -1,37 +0,0 @@ -# Belgian pear syrup - -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 suggar content) -- 3 apples -- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring 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 you can get it and let it all slowly stew for 3 hours, stiring every now and then. -5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel. -6. When the fruit is done cooking for 3 hours grab your sieve or cleese 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 rins the pot with water so its clean and add the fruit liquid back, put 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 halve hours your syrup should be nearly done -11. At this point its 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 your countertop to see how it is at room temperature. -12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them. - -## Contribution - -- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` - -;tags: syrup fruit belgian diff --git a/src/bloody-mary-mix.md b/src/bloody-mary-mix.md deleted file mode 100644 index 7b7f7e5..0000000 --- a/src/bloody-mary-mix.md +++ /dev/null @@ -1,26 +0,0 @@ -# Bloody Mary Mix - -- ⏲️ 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. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: drink sweet breakfast
\ No newline at end of file diff --git a/src/bolinhos-de-coco.md b/src/bolinhos-de-coco.md deleted file mode 100644 index 0549475..0000000 --- a/src/bolinhos-de-coco.md +++ /dev/null @@ -1,30 +0,0 @@ -# Bolinhos de Coco - -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! - -## Contribution - -- A family recipe (not mine) -- Submitted by Mealwhiles - -;tags: portuguese quick sweet dessert cheesefare diff --git a/src/bolo-do-caco.md b/src/bolo-do-caco.md deleted file mode 100644 index 1e436f4..0000000 --- a/src/bolo-do-caco.md +++ /dev/null @@ -1,48 +0,0 @@ -# Bolo do Caco (Caco Bread) - -_A tradicional 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. - -## Contribution - -- João Freitas - [website](https://joaoofreitas.tech), [github](https://github.com/joaoofreitas) - -;tags: bread portuguese diff --git a/src/bolognese-sauce.md b/src/bolognese-sauce.md deleted file mode 100644 index 7f501a0..0000000 --- a/src/bolognese-sauce.md +++ /dev/null @@ -1,50 +0,0 @@ -# Bolognese Sauce - - - -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 tomatos 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. - -## Contribution - -- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` - -;tags: sauce italian pasta diff --git a/src/bread.md b/src/bread.md deleted file mode 100644 index 85dd924..0000000 --- a/src/bread.md +++ /dev/null @@ -1,39 +0,0 @@ -# Basic Bread Recipe - -This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should). - -## Ingredients - -* 1 1/2 cups warm water -* 2 and 1/4 teaspoons Active Dry Yeast -* 1 Tsp sugar -* 2 Tbsp maple syrup, agave, or honey -* 1/2 Tbsp salt -* 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting) - -## 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. - -## Contribution - -Alex Selimov - [Website](https://alexselimov.xyz) - -;tags: basic bread fasting diff --git a/src/breakfast-wrap.md b/src/breakfast-wrap.md deleted file mode 100644 index 455f66f..0000000 --- a/src/breakfast-wrap.md +++ /dev/null @@ -1,30 +0,0 @@ -# Breakfast Wrap - -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. - -## Contribution - -- Linux Lounge - -;tags: breakfast quick basic eggs diff --git a/src/breton-crepes.md b/src/breton-crepes.md deleted file mode 100644 index 5794f0c..0000000 --- a/src/breton-crepes.md +++ /dev/null @@ -1,26 +0,0 @@ -# Breton Crêpes (Breton Galettes) -Buckwheat crêpes eaten as dishes, traditionaly 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. - -### Contributor - -- Aeredren - [GitHub](https://github.com/Aeredren) - -;tags: french cheesefare diff --git a/src/brigadeiro.md b/src/brigadeiro.md deleted file mode 100644 index 141a904..0000000 --- a/src/brigadeiro.md +++ /dev/null @@ -1,28 +0,0 @@ -# Brigadeiro - -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! - -## Contribution - -- https://github.com/cabinetto -- https://github.com/actuallyexeon -- https://github.com/daniel-zimmer - -;tags: dessert quick brazilian cheesefare diff --git a/src/broiled-trevally.md b/src/broiled-trevally.md deleted file mode 100644 index af93326..0000000 --- a/src/broiled-trevally.md +++ /dev/null @@ -1,34 +0,0 @@ -# Broiled Trevally - -Well, it's actually a *giant* trevally, and if you have seen one, that fish looks ugly. -So here's a recipe to make it look---and taste!---more appealing. - -## Ingredients -- giant trevally -- eggplants -- squash (or zucchini) -- carrots -- onion -- garlic -- ginger -- tomatoes -- bay leaf -- olive oil -- thyme -- basil -- butter - -## Directions -1. Dice carrots, eggplant, squash, tomatoes and onions. Place these on a pan. -2. Put basil, thyme, bay leaf, salt, and pepper on each of the fish's side. Place the fish above the veggies. -3. Crush garlic and ginger (with [mortar and pestle, of course](mortar-and-pestle.html)) and place this in and around the fish. -4. Give it all a good splash of olive oil. -5. Cover the pan and set to medium-low fire, until everything looks cooked. -6. Flip the fish on the other side, just to make sure that it's properly cooked. -7. Check the doneness of the squash: if it's cooked, everything is. -8. Let everything set for 5 mins. before serving. - -## Contribution -- O.Q. Olarte [website](https://oqolarte.github.io), [donate](https://oqolarte.github.io/support) - -;tags: fish cheesefare diff --git a/src/brown-sauce.md b/src/brown-sauce.md deleted file mode 100644 index 321c536..0000000 --- a/src/brown-sauce.md +++ /dev/null @@ -1,31 +0,0 @@ -# Brown Sauce - -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 - -## Contribution - -- Vili Kangas - -;tags: sauce diff --git a/src/butter-chicken-masala.md b/src/butter-chicken-masala.md deleted file mode 100644 index 6a0bd52..0000000 --- a/src/butter-chicken-masala.md +++ /dev/null @@ -1,40 +0,0 @@ -# Butter Chicken Masala Curry - -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/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. - -## Contribution - -- Nihar Samantaray - [website](https://nihars.com), [contact](mailto:i@nihars.com) - -;tags: indian curry chicken diff --git a/src/cacio-e-pepe.md b/src/cacio-e-pepe.md deleted file mode 100644 index 54673d7..0000000 --- a/src/cacio-e-pepe.md +++ /dev/null @@ -1,31 +0,0 @@ -# Cacio e Pepe - - - -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. -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 boiling water; 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. - -## Contributors - -- Some guy called [siedes](https://github.com/siedes) -- Batu Cam -- Added picture -- XMR: `85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg` -- [S0NN1](https://github.com/S0NN1) -- fixed the recipe based on the original italian one -- [website](https://nicolosonnino.it) - -;tags: italian quick pasta cheesefare diff --git a/src/caesar-salad.md b/src/caesar-salad.md deleted file mode 100644 index 4deda9a..0000000 --- a/src/caesar-salad.md +++ /dev/null @@ -1,26 +0,0 @@ -# Caesar Salad - - - -Caesar Salad is an easy and delicious meal for lunch or dinner. - -## Ingredients - -- Romaine Lettuce -- Grated Parmesan Cheese -- Croutons -- Caesar Salad Dressing - -## Directions - -1. Prepare a whole head of Romaine Lettuce by chopping off the root and rising thoroughly with water. Dry completely. -2. Once the lettuce is fully dry, put in a mixing bowl with lettuce and the Caesar Salad dressing. Toss to cover each leaf completely. -3. Add croutons. -4. Grate Parmesan over salad. -5. Eat with hands. - -## Contributors - -- gucko - -;tags: italian salad cheesefare diff --git a/src/cannellini-bean-salad.md b/src/cannellini-bean-salad.md deleted file mode 100644 index f33f1e4..0000000 --- a/src/cannellini-bean-salad.md +++ /dev/null @@ -1,30 +0,0 @@ -# Cannellini Bean Salad - -- ⏲️ 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. - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) - -;tags: beans italian salad diff --git a/src/carbonade.md b/src/carbonade.md deleted file mode 100644 index b4ce940..0000000 --- a/src/carbonade.md +++ /dev/null @@ -1,40 +0,0 @@ -# Carbonade Flamande (Traditional Flemish beef stew) - -This one is a delicious slow cooked beef stewed in beer. Serves about 4. -The smoked bacon is not in the traditional recipe but it's good. Don't add it if you want the real deal. - -## 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 -- vegetable 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 vegetable 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. - -## Contribution - -- anon btc: `1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy` - -;tags: flemish stew beef diff --git a/src/carbonara.md b/src/carbonara.md deleted file mode 100644 index 1525dbb..0000000 --- a/src/carbonara.md +++ /dev/null @@ -1,33 +0,0 @@ -# Carbonara - - - -Carbonara is a simple dish. The quality of your ingredients make or break it. -I recommend using the best ingredients you can source. -Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs. - -This recipe assumes large eggs (63 g | 2 1/4 oz). - -## Ingredients - -- Spaghetti or linguine: 100 g | 3 1/2 oz pp. -- Eggs: 1 -- Guanciale (cleaned and cubed): 60 g | 2 oz pp. -- Sausage: 1 (optional) -- Parmigiano-Reggiano (grated)(optional) -- Pecorino Romano (grated)(optional) - -## Directions - -1. Crack the eggs in a bowl. Add a generous amount of freshly ground black pepper and optionally a dash of whole milk. -2. Fill a pot with water, and when it boils cook the pasta 1 minute less than advised. Use less salt than you would normally too. -3. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Optionally you can open a sausage and put the insides together with guanciale. See the proportions though. -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 grated cheese and freshly ground black pepper. Voila. - -## Contribution - -Peter Piontek, Ladislao Blanchi - -;tags: italian pasta quick cheesefare diff --git a/src/cheesy-meatballs.md b/src/cheesy-meatballs.md deleted file mode 100644 index 5ffa489..0000000 --- a/src/cheesy-meatballs.md +++ /dev/null @@ -1,62 +0,0 @@ -# Cheesy Meatballs with Tomato Sauce - - - -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/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: beef cheese diff --git a/src/cheesy-pasta-bake.md b/src/cheesy-pasta-bake.md deleted file mode 100644 index e7e718a..0000000 --- a/src/cheesy-pasta-bake.md +++ /dev/null @@ -1,36 +0,0 @@ -# Cheesy Pasta Bake - -- ⏲️ 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 boiling some water, when boiling, add the pasta. -4. While the water is boiling, 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. - -## Contribution - -- TechieDamien - [website](https://techiedamien.xyz) - -;tags: bacon cheese italian pasta diff --git a/src/cheesy-potatoe-bake.md b/src/cheesy-potatoe-bake.md deleted file mode 100644 index 4326cf4..0000000 --- a/src/cheesy-potatoe-bake.md +++ /dev/null @@ -1,48 +0,0 @@ -# Cheesy Potato Bake - -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 - -Originally published at [https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975](https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975) - -## Contribution - -- Kyle Johnson and Sabina Mortensen — [website](https://www.kylecjohnson.site/) - -;tags: american cheese baked potato diff --git a/src/chicharrones.md b/src/chicharrones.md deleted file mode 100644 index d9f2a07..0000000 --- a/src/chicharrones.md +++ /dev/null @@ -1,30 +0,0 @@ -# Chicharrones - -## 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. - -## Contribution - -- Abuela's Cooking - -;tags: mexican pork diff --git a/src/chicken-biscuit-potpie.md b/src/chicken-biscuit-potpie.md deleted file mode 100644 index a9d0a56..0000000 --- a/src/chicken-biscuit-potpie.md +++ /dev/null @@ -1,22 +0,0 @@ -# Chicken Biscuit Potpie Recipe - -## Ingredients - -- 1-2/3 cups frozen mixed vegetables, thawed -- 1-1/2 cups cubed cooked chicken -- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -- 1/4 teaspoon dried thyme -- 1 cup biscuit/baking mix -- 1/2 cup whole milk -- 1 large egg - -## Directions - -1. Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. -2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: chicken milk diff --git a/src/chicken-in-red-wine-vinegar-sauce.md b/src/chicken-in-red-wine-vinegar-sauce.md deleted file mode 100644 index a8e195c..0000000 --- a/src/chicken-in-red-wine-vinegar-sauce.md +++ /dev/null @@ -1,29 +0,0 @@ -# Chicken in Red Wine Vinegar Sauce - -- ⏲️ 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. - -## Contribution - -- Anonymous - -;tags: chicken french wine diff --git a/src/chicken-parmesan.md b/src/chicken-parmesan.md deleted file mode 100644 index 3643326..0000000 --- a/src/chicken-parmesan.md +++ /dev/null @@ -1,42 +0,0 @@ -# Chicken Parmesan - -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.html) - -## 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.html) either above or below. This is often served with [pasta](pasta.html). - -## Note - -There is some controversy over when to add the pasta sauce to this dish. -Some place it on the chicken before cooking it with the 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. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: italian chicken diff --git a/src/chicken-pasta-casserole.md b/src/chicken-pasta-casserole.md deleted file mode 100644 index 19bfd78..0000000 --- a/src/chicken-pasta-casserole.md +++ /dev/null @@ -1,34 +0,0 @@ -# Chicken Pasta Casserole - - - -Easy to throw together and transport for the working fellow. High in protein! - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 35 min -- 🍽️ Servings: 4-6 - -## Ingredients - -- 16oz (450g) macaroni (elbow, penne) -- 24oz (700g) raw chicken breast, diced -- 9oz (250g) mozzarella cheese, shredded -- 1.5oz (40g) parmesan cheese, grated -- 1.5oz (40g) bread crumbs -- 16oz (450g) diced tomatoes -- Some oil and butter -- (Optional) More mozzarella and parmesan for fans of cheese. - -## Directions - -1. Preheat oven to 400F/200C. -2. Dice chicken and pan cook with oil until fully cooked. -3. Boil water and add pasta. Cook for a few minutes less than usual (about 7-8 minutes). -4. Add chicken and pasta into a casserole dish. Mix together. Add diced tomato and shredded mozzarella cheese and keep mixing. Top with parmesan cheese and bread crumbs for an even coat. Add about a spoonful of butter evenly on the top. -5. Cook in the oven for 22-25 minutes, until the top looks golden. - -## Contribution - -- Miika Nissi - [website](https://miikanissi.com) - -;tags: chicken italian pasta diff --git a/src/chicken-soup.md b/src/chicken-soup.md deleted file mode 100644 index efffc6a..0000000 --- a/src/chicken-soup.md +++ /dev/null @@ -1,30 +0,0 @@ -# Chicken Soup - -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.html) -- 1 Onion -- 2 carrots -- 2 celery stalks -- 32 oz Chicken Stock or Broth -- Pasta (Optional) - -## Directions - -1. Cook [chicken breasts](pan-seared-chicken.html), 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. - -## Contribution - -- AJ XMR: `45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ` - -;tags: chicken soup diff --git a/src/chicken-stock-bone-broth.md b/src/chicken-stock-bone-broth.md deleted file mode 100644 index 0a4e461..0000000 --- a/src/chicken-stock-bone-broth.md +++ /dev/null @@ -1,35 +0,0 @@ -# Chicken Stock or Bone Broth - -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 along 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. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: chicken stock basic diff --git a/src/chicken-tacos.md b/src/chicken-tacos.md deleted file mode 100644 index 31e6e2d..0000000 --- a/src/chicken-tacos.md +++ /dev/null @@ -1,30 +0,0 @@ -# Slow-cooked Chicken Tacos - -## 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. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: mexican chicken slowcooked diff --git a/src/chicken-tomato-spinach-curry.md b/src/chicken-tomato-spinach-curry.md deleted file mode 100644 index 7307dca..0000000 --- a/src/chicken-tomato-spinach-curry.md +++ /dev/null @@ -1,30 +0,0 @@ -# Chicken, Tomato and Spinach Curry - -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 chillis (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. - -## Contribution - -- Luke Goule - [GitHub](https://github.com/LukeGoule), [XMR Donation QR](https://ergine.cc/xmr.png) - -;tags: curry chicken diff --git a/src/chicken-wings.md b/src/chicken-wings.md deleted file mode 100644 index a0438e5..0000000 --- a/src/chicken-wings.md +++ /dev/null @@ -1,27 +0,0 @@ -# Chicken Wings - -Perfectly cooked fall off the bone buffalo wings. - -## Ingredients - -- Chicken wings and drums -- Enough Frank's RedHot Sauce to marinate and top dress* -- Reynold's Oven Bag - -## Directions - -1. Soak your wings in Franks RedHot overnight -2. Preheat your oven to 350°F (175°C) -3. Transfer wings to the Reynold's bag, seal it, and put it in the oven for an hour -4. Crank up your grill† to high heat -5. Throw the wings on the grill to char the skin and dress with a light top coat of Franks - -\* **Not** the "wing sauce" version - -† A pan might work, but I've only ever used a grill - -## Contributors - -- **Kyle Steger** -- [GitHub](https://github.com/kyleVsteger) -- _just some dude_ - -;tags: chicken american diff --git a/src/chili-con-carne.md b/src/chili-con-carne.md deleted file mode 100644 index 9aaf81e..0000000 --- a/src/chili-con-carne.md +++ /dev/null @@ -1,39 +0,0 @@ -# Chili Con Carne - -## Ingredients - -- Canned Whole Peeled Tomatoes -- Red Peppers -- White Onions -- Chili Pepper -- Garlic -- Ground Beef -- Kidney Beans -- Dark Chocolate -- Chili Powder -- Tomato Paste -- Beef Stock (optional) -- Neutral Oil -- Cilantro -- Sugar -- seasoning - - cumin - - paprika - - chili flakes - -## Directions - -1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside. -2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano. -3. Add tomato paste to vegetables and let brown. -4. Add meat to the vegetables. -5. Add whole peeled tomatoes and some water (or stock). -6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry. -7. Stir in kidney beans and dark chocolate. -8. Serve over rice and garnish with fresh cilantro. - -## Contribution - -- Aaron Taylor -- [website](https://atay.me) - -;tags: mexican beef beans diff --git a/src/chimichanga.md b/src/chimichanga.md deleted file mode 100644 index 00c07f6..0000000 --- a/src/chimichanga.md +++ /dev/null @@ -1,36 +0,0 @@ -# Chimichanga - -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.html) -- 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. - -## Contribution - -- AJ XMR: `45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ` - -;tags: mexican beef basic diff --git a/src/cinque-pi.md b/src/cinque-pi.md deleted file mode 100644 index b04eaa5..0000000 --- a/src/cinque-pi.md +++ /dev/null @@ -1,33 +0,0 @@ -# Cinque Pi - - - -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 purée -- Parmigiano (grated) -- Parsley - -## Directions - -1. Boil the pasta in a big pot. Don't forget to add salt. -2. Mix the cream with the purée and bring to a boil. -3. Turn the heat down to medium and add the grated parmigiano. -4. Let it cook on medium to low heat until the pasta are done. -5. Add chopped up parsley and pepper. -6. You can either add the sauce to the pasta ore serve separately. -7. Serve with some additional parmigiano and a leaf of parsley. - -## Contribution - -- **Elias Pahls** - [contact](mailto:pahlse@pm.me) - -;tags: italian pasta quick diff --git a/src/classic-bechamel-sauce.md b/src/classic-bechamel-sauce.md deleted file mode 100644 index 2bb349d..0000000 --- a/src/classic-bechamel-sauce.md +++ /dev/null @@ -1,31 +0,0 @@ -# Classic béchamel sauce - -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. - -## Contribution - - -yiusa, eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80` - -;tags: basic sauce french italian diff --git a/src/coconut-oil-coffee.md b/src/coconut-oil-coffee.md deleted file mode 100644 index 8ea03b6..0000000 --- a/src/coconut-oil-coffee.md +++ /dev/null @@ -1,17 +0,0 @@ -# Coconut Oil Coffee - -## Ingredients - -- 2 cups hot coffee -- 2 tablespoons coconut oil -- 2 tablespoons unsalted butter - -## Directions - -1. Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: drink sweet breakfast diff --git a/src/cooked-chickpeas.md b/src/cooked-chickpeas.md deleted file mode 100644 index 8daba94..0000000 --- a/src/cooked-chickpeas.md +++ /dev/null @@ -1,27 +0,0 @@ -# Cooked Chickpeas - -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. - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) - -;tags: basic beans fasting diff --git a/src/corn-salsa.md b/src/corn-salsa.md deleted file mode 100644 index 610347b..0000000 --- a/src/corn-salsa.md +++ /dev/null @@ -1,24 +0,0 @@ -# Corn Salsa - -- ⏲️ 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 kernals. Mix well and let sit covered in the fridge for at least an hour, even better overnight. - -## Contributions -- Joe Powerhouse -- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju - -;tags: sauce mexican diff --git a/src/country-crisp-cereals.md b/src/country-crisp-cereals.md deleted file mode 100644 index 91d16b2..0000000 --- a/src/country-crisp-cereals.md +++ /dev/null @@ -1,36 +0,0 @@ -# Country Crisp Cereals - -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 disolves. -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. - -## Contribution - -Recipe translated from french and tested by [Pr.Walter Bulbazor](https://prwalterbulbazor.868center.tech), from [this blog article](https://vegebon.wordpress.com/2010/07/27/country-crisp-au-chocolat-la-recette-maison/) - -;tags: breakfast cereals english diff --git a/src/country-skillet.md b/src/country-skillet.md deleted file mode 100644 index 37c6fe7..0000000 --- a/src/country-skillet.md +++ /dev/null @@ -1,69 +0,0 @@ -# Country Breakfast Skillet - - - -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/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: american breakfast pork diff --git a/src/crab-salad.md b/src/crab-salad.md deleted file mode 100644 index baae328..0000000 --- a/src/crab-salad.md +++ /dev/null @@ -1,32 +0,0 @@ -# Crab salad - - - -- ⏲️ 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 - -## Contribution - -Anonymous - -;tags: salad russian diff --git a/src/creamy-mashed-potatoes.md b/src/creamy-mashed-potatoes.md deleted file mode 100644 index f3166ce..0000000 --- a/src/creamy-mashed-potatoes.md +++ /dev/null @@ -1,56 +0,0 @@ -# Creamy Mashed Potatoes - - - -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/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: potato side cheesefare diff --git a/src/croutons.md b/src/croutons.md deleted file mode 100644 index e236cc0..0000000 --- a/src/croutons.md +++ /dev/null @@ -1,24 +0,0 @@ -# Croutons - - - -Croutons are an essential addition to many salads. They are delicious and easy to make at home. - -## Ingredients - -- Hearty White Bread -- Extra Virgin Olive Oil -- Spices - -## Directions - -1. Preheat oven to 350 degrees Fahrenheit. Gently cut slices of white bread into squares with a chef's knife. One to two slices is usually enough for one person. -2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread. Spices can be anything but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of cayenne. -3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes. Once the bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout. -4. Once fully baked, let rest until cool. These can be eaten immediately or saved in a sandwich bag for later. - -## Contributors - -- gucko - -;tags: basic french salad fasting diff --git a/src/danish-pancake.md b/src/danish-pancake.md deleted file mode 100644 index b145b49..0000000 --- a/src/danish-pancake.md +++ /dev/null @@ -1,33 +0,0 @@ -# Danish Pancake - - - -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) - -## Contribution - -Jesper -XMR: `88cPx6Gzv5RWRRJLstUt6hACF1BRKPp1RMka1ukyu2iuHT7iqzkNfMogYq3YdDAC8AAYRqmqQMkCgBXiwdD5Dvqw3LsPGLU` - -;tags: quick breakfast sweet pancake cheesefare diff --git a/src/dominican-spaghetti.md b/src/dominican-spaghetti.md deleted file mode 100644 index f353aae..0000000 --- a/src/dominican-spaghetti.md +++ /dev/null @@ -1,37 +0,0 @@ -# Dominican Spaghetti - -- ⏲️ 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. -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. - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) - -;tags: pasta supper dominican cheesefare diff --git a/src/dried-tomato-plum-spread.md b/src/dried-tomato-plum-spread.md deleted file mode 100644 index aeb717b..0000000 --- a/src/dried-tomato-plum-spread.md +++ /dev/null @@ -1,23 +0,0 @@ -# Dried tomato & plum bread spread - -Quick and simple bread spread. - -## Ingredients - -- 10 dried plums -- 1 jar of dried tomatoes -- 1 tsp of smoked paprika -- pinch of dried coriander (optional) -- pinch of chilli (optional, if you like it to be spicy) - -## Directions - -1. Put plums in hot water from kettle for couple of minutes, in order to make them softer. -2. After that put plums (without the water) and rest of the ingredients into blender and mix it until you're satisfied. -3. If you want to make it more liquid you can add water from the plums. - -## Contribution - -- Patryk Niedźwiedziński - [website](https://niedzwiedzinski.cyou) - -;tags: bread quick snack spread fasting diff --git a/src/drunken-beans.md b/src/drunken-beans.md deleted file mode 100644 index 08d8fb8..0000000 --- a/src/drunken-beans.md +++ /dev/null @@ -1,30 +0,0 @@ -# Drunken beans (Pintos Borrachos) - -Pinto beans cooking with beer, what beer you use can change the dish. - -## Ingredients - -- 1 small yellow onion -- 3 gloves of garlic -- 2 tomatoes. chopped -- 4 cups of water -- 1 1/2 cups of pinto beans (can be dried or canned) -- 1 tbsp oregano -- 3/4 tsp cumin -- 2 tbsp chilli powder(depends how hot you like it) -- 12oz of Beer/dark ale - -## Directions - -1. Sauté onions. -2. Add garlic, sauté bit longer. -3. Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil. -4. When boiled, reduce to simmer. -5. When beans are al dente (about 1 hour if using dried), bring to quick boil and evaporate remaining liquid until beans are stew-like. -6. Remove from the heat and mashup, or skip this step if you want more of a bean stew. - -## Contribution - -- just a dude who likes cooking - -;tags: beans stew diff --git a/src/eggroll-in-a-bowl.md b/src/eggroll-in-a-bowl.md deleted file mode 100644 index 224303a..0000000 --- a/src/eggroll-in-a-bowl.md +++ /dev/null @@ -1,34 +0,0 @@ -# Egg Roll in a Bowl - -Egg rolls, but, you know, in a bowl. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 15 min -- 🍽️ Servings: 2 - -## Ingredients - -- 1 pound ground turkey -- 1 bag coleslaw mix -- 1 small onion -- 2-3 cloves of garlic -- 1 tbsp fresh ginger -- 1/4 cup Hoisin sauce -- soy sauce -- sesame oil - -## Directions - -1. Grate or mince ginger finely. Process with the garlic cloves by grinding with salt under the edge of a knife. Finely mince the onion. **Optional** Marinade the ground turkey in 2 Tbsp of soy sauce and 1 tsp baking soda for 15 minutes to improve browning. - -2. In a hot wok or skillet add a few tablespoons of cooking oil, preferably peanut, and a tsp of sesame oil. Add the ground turkey and cook until no longer raw seasoning with soy sauce. - -3. Add the onion and cook until translucent and the meat is nicely browned. Add in the garlic and ginger mixture and cook for approximately 1 minute or until fragrant ensuring not to burn the garlic. - -4. Add in the coleslaw mix and season with more soy sauce. Cook until the cabbage is just softened. Add 1/4 cup of hoisin sauce and stir to combine. Check seasoning and add salt to taste. Serve in a bowl with sweet chili sauce and green onions. - -## Contribution - -the-birchmen - BAT [GitHub](https://github.com/the-birchmen/) - -;tags: quick asian cabbage diff --git a/src/eggs.md b/src/eggs.md deleted file mode 100644 index 85a1771..0000000 --- a/src/eggs.md +++ /dev/null @@ -1,61 +0,0 @@ -# Eggs - -Eggs are great. This page will contain all sorts of "basic" ways of having an -egg. Feel free to suggest more, as per the instructions on the -[homepage](index.html). - -## Ingredients - -- eggs -- butter -- cheese(optional) -- milk (optional) - -## Directions - -### Boiled eggs - -1. Bring water to boil (about enough to cover the eggs when submerged). -2. Place eggs in water. -3. Keep heat high enough to keep a rolling boil, boil until desired consistency - (about 5 or less minutes for soft boiled and very runny, 8 minutes for medium - runny, 10+ for hard boiled). - -Tip: if your eggs are cracking when you put them in boiling water, you might -improve your chances of them not doing so by first warming them up in warm water -for a few minutes beforehand. - -### Sunny-side up - -1. Heat up butter or oil on small pan. -2. Crack egg(s) into pan. -3. Cook on low heat for an evenly cooked white and runny yolk. -4. Serve seasoned with salt and pepper. - -### Scrambled - -1. Heat up butter or oil on pan. -2. Crack eggs into pan. -3. Start scrambling with wooden spatula. -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) - -;tags: eggs basic cheesefare diff --git a/src/erwtensoep.md b/src/erwtensoep.md deleted file mode 100644 index 067d0bc..0000000 --- a/src/erwtensoep.md +++ /dev/null @@ -1,47 +0,0 @@ -# Erwtensoep (Dutch pea soup) - -Erwtensoep, also called snert, is the Dutch version of pea soup. -Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine. -It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter. -Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes. - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 90 min -- 🍽️ Servings: 4 - -## Ingredients - -- 7 1/2 cups / 1.75 liters water -- 1 1/2 cups / 300 grams peas (dried green split) -- 3 1/2 ounces / 100 grams pork belly (Dutch speklapjes or thick-cut bacon) -- 1 pork chop -- 1 bouillon cube (vegetable, pork or chicken) -- 2 ribs celery -- 2 to 3 carrots (peeled and sliced) -- 1 large potato (peeled and cubed) -- 1 small onion (chopped) -- 1 small leek (sliced) -- 1 cup celeriac (cubed) -- 1 pound sausage (chopped rookworst, smoked sausage) -- Salt and pepper - -## Directions - -1. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. -2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top. -3. Remove the pork chop, debone, and thinly slice the meat. Set aside. -4. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. -5. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes -6. Add the smoked sausage for the last 15 minutes of cooking time. -7. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside. -8. If you prefer a smooth consistency, purée the soup with a stick blender. -9. Season to taste with salt and pepper. -10. Add the meat back to the soup, setting some slices of sausage aside. -11. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy! - -## Contribution - -- Thomas - [@Thomas05t](https://github.com/Thomas05t) -- Rijk - [@rijkvp](https://github.com/rijkvp) - -;tags: dutch soup vegetables diff --git a/src/fajita-seasoning.md b/src/fajita-seasoning.md deleted file mode 100644 index f2329c9..0000000 --- a/src/fajita-seasoning.md +++ /dev/null @@ -1,27 +0,0 @@ -# Fajita Seasoning - -Simple seasoning mix similar to Old El Paso. Can be used for any Mexican dishes or plain meats. - -## Ingredients - -- 1/2 tsp Garlic Powder -- 1/2 tsp Onion Powder -- 1/2 tsp Paprika -- 1/2 tsp Smoked Paprika -- 1/2 tsp Ground Cumin -- 1/2 tsp Ground Coriander -- 1/2 tsp Oregano -- 1/2 tsp Cayenne Pepper -- 1 tsp Salt -- 1 tsp Brown Sugar -- 1.5 tsp Chili Powder - -## Directions - -1. Mix seasonings in a bowl. Adjust amounts depending on how much is needed. - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) - -;tags: basic mexican fasting diff --git a/src/fish-curry.md b/src/fish-curry.md deleted file mode 100644 index 53c2eab..0000000 --- a/src/fish-curry.md +++ /dev/null @@ -1,32 +0,0 @@ -# Fish Curry - -Best served with white rice - -- 🍳 Cook time: 30 min -- 🍽️ Servings:5 - -## Ingredients -- 3T neutral oil -- 1 onion -- 1 red onion -- 2 cloves of garlic -- 4cm ginger -- 1 red pepper -- 1t curry powder -- 250g green beans -- 4 tomatoes -- 200ml fish broth -- 200ml coconut milk -- 400g fish fillet (white fish) - -## Directions -1. Boil green beans for 10 minutes -2. Cut onions, tomato, garlic and fish. -3. Heat oil on a wok and sauté the onion and garlic -4. Add beans, tomato, broth and spices and boil for 6 minutes -5. Add coconut milk, fish and pepper (whole) and boil for an additional 6 minutes. - -## Contribution -- Thijs Wester - [website](https://twester.tk) - -;tags: thai fish diff --git a/src/flammkuchen.md b/src/flammkuchen.md deleted file mode 100644 index 783b59f..0000000 --- a/src/flammkuchen.md +++ /dev/null @@ -1,30 +0,0 @@ -# Flammkuchen - -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. - -- 🍽️ Servings:2 - -## Ingredients - -- 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) - -;tags: french pork quick diff --git a/src/fondue.md b/src/fondue.md deleted file mode 100644 index 9a54130..0000000 --- a/src/fondue.md +++ /dev/null @@ -1,34 +0,0 @@ -# Fondue - -A swiss classic for cold winter dinners. -Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 4 - -## Ingredients - -- 1 garlic clove -- 4 dl (1.5 cups) white wine -- 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended) -- 1 shot of kirsch (cherry brandy) -- 1 tsp lemon juice -- 1-2 tbsp starch flour -- 1 loaf (~800g/~1.7 lbs) of white bread -- A pinch of nutmeg - -## Directions - -1. Rub the Pot with garlic clove. -2. Cut bread into small squares. -3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly. -4. Season with a bit of pepper and nutmeg. -5. Serve right away. -6. Stick bread squares on fondue fork one by one and stir them in the fondue. - -## Contribution - -- sekthor - [github](https://github.com/sekthor), [contact](mailto:sekthor@protonmail.ch) - -;tags: swiss cheese diff --git a/src/francesinha.md b/src/francesinha.md deleted file mode 100644 index 86eef9d..0000000 --- a/src/francesinha.md +++ /dev/null @@ -1,49 +0,0 @@ -# Francesinha - -Francesinha is a traditional dish from the city of Porto. The francesinha in its special sandwich variation consists of linguiça, ham, cold meat and beef steak, covered with melted cheese. - -## Ingredients - -### Based Ingredients - -- bread -- linguiça (type of Portuguese sausage) -- ham -- Portuguese cheese -- beef meat - -### Sauce Ingredients - -- blonde beer -- fried tomato sauce -- port wine -- beef broth -- salted butter -- onion -- minced garlic -- cornstarch -- olive oil -- piripiri (Portuguese chili) - -## Directions - -### Directions for the sauce - -1. In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden. -2. Pour the beer and simmer until the alcohol evaporates. It's around 5 minutes. -3. Pour the beef broth, the fried tomato sauce, the port wine, the Piripiri and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps. Simmer for a couple of minutes until the sauce looks thick. - -### Directions for the Francesinhas - -1. Preheat the oven to 180 C (350 F) -2. Cook the beef chopped in small strings. Season with salt and black pepper. -3. Cook the linguiças sliced in half lengthwise. -4. Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas. -5. Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes. -6. Cover with the sauce and serve with french fries. - -## Contribution - -- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker) - -;tags: portuguese beef diff --git a/src/french-crepes.md b/src/french-crepes.md deleted file mode 100644 index 2d20c89..0000000 --- a/src/french-crepes.md +++ /dev/null @@ -1,32 +0,0 @@ -# French Crêpes -Like pancakes, but very thin. - -15 crêpes. - -## Ingredients - -- 300g white flour -- 3 eggs -- 60cl milk -- 20cl beer -- 30g butter or 3 tablespoons of oil - -## Directions - -1. Mix flour, salt, eggs and melted butter or oil. (In this order to avoid dry flour) -2. Slowly add milk and beer until the dough becomes fluid enough. (Pouring it from the ladle has to be fluid) -3. Let it rest one hour. (optional) -4. Cook the crêpe in a flat pan, one ladle at a time. - -## Tips - -- Oil the pan frequently with an oiled piece of fabric. -- Wait for the pan to be hot before cooking the first crêpe. -- Wait until the crêpe has dried up to flip it. -- When pouring the dough, follow the pan rotation with the ladle to evenly spread a thin layer of it. - -### Contributor - -- Aeredren - [GitHub](https://github.com/Aeredren) - -;tags: french dessert breakfast cheesefare diff --git a/src/french-mustard-sauce-porkchops.md b/src/french-mustard-sauce-porkchops.md deleted file mode 100644 index f4ea457..0000000 --- a/src/french-mustard-sauce-porkchops.md +++ /dev/null @@ -1,37 +0,0 @@ -# French mustard sauce porkchops (Côtes de porc charcutières) - -French bistrot style porkchops with a mustard, white wine and gherkins sauce. Very quick to cook. -Serves 4 - -## Ingredients - -- porkchops: 4 -- shallots: 2 -- gerkins: a dozen medium sized ones -- white wine: 350ml | 1 1/2 cup -- brown stock: 100ml | 1/2 cup -- mustard: 2tbsp -- butter -- vegetable oil - -## Directions - -1. Cut the shallots into small dices. -2. Cut the gherkins into long strips. -3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat.. -4. Once the porkchops are cooked, set them aside in a warm environment. -5. Sweat the shallots in the same pan. -6. Deglaze with white wine, let it reduce until there's about two teaspoons left. -7. Add the stock. -8. Add the gherkins. -9. Mix in the mustard. -10. Let the sauce reduce until it gets a coating consistency. -11. Mix in a knob a butter. -12. Put the chops back in, flip them to coat them in sauce, warm them up for 30 seconds. -13. Serve with a nice mashed potato or saute potatoes. - -## Contribution - -- anon btc: `1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy` - -;tags: french pork quick diff --git a/src/french-onion-soup.md b/src/french-onion-soup.md deleted file mode 100644 index 3688455..0000000 --- a/src/french-onion-soup.md +++ /dev/null @@ -1,34 +0,0 @@ -# French Onion Soup - -Prep time: 30 Minutes -Cook time: 3 Hours -Servings: 5 - -## Ingredients -- 6-7 Onions, cut into quarter moons -- 1 stick of butter -- 1/2 cup Olive oil -- Salt, to taste -- 1 Baguette Loaf, sliced -- 1 Can of Chicken Broth -- 3 Garlic cloves, finely chopped -- 1/4 cup brown sugar -- Balsamic vinegar, to taste -- Worcestershire Sauce, to taste -- Soy Sauce, to taste -- 64oz Beef Broth -- 2-3 Bay Leaves -- Melty cheese, preferably guereye or swiss - -## Directions -1. Sweat the onions in a covered Dutch oven over med-low heat, salt them, with 1 whole stick of butter and some olive oil for about 2 hours stirring occasionally but increasing in frequency as the heat gets raised over time. -2. When the onions are soft and mostly shrunken down, and mostly covered by the butter, oil, and onion juice, strain and collect the juice in a bowl. Brush the onion juice over each side of slices of baguette bread. -3. Return the strained onions to med-high heat, uncovered, stirring and deglazing with chicken broth frequently but not so frequent that they turn to mush. When the entire can of chicken broth has been added for deglazing, add 3 finely chopped garlic cloves, 1/4 cup brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce. Wait until the pot dries and a fond is formed in between adding each liquid ingredient slowly. Keep slowly deglazing with the wooden spoon and caramelizing those onions. -4. After onions are thoroughly caramelized and there are no more liquid ingredients to add, pour in 64oz beef broth and 2-3 Bay leaves. Cover on medium heat until it simmers. It is now ready to serve! -5. Put sliced (and onion-juice brushed) bread in 400F oven until toasted, then under the broiler covered in cheese until melted. Soup can be served poured over the bread slices or the bread floating on top. - -## Contribution -- Joe Powerhouse -- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju - -;tags: french soup diff --git a/src/french-toast.md b/src/french-toast.md deleted file mode 100644 index c07f655..0000000 --- a/src/french-toast.md +++ /dev/null @@ -1,37 +0,0 @@ -# French Toast - - - -This recipe results in five slices of easy to make french toast. - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 25 min -- 🍽️ Servings: 1 - -## Ingredients - -- 2 Eggs -- 1/2 Cup of milk -- 5 Slices of bread -- Maple Syrup (Optional) -- Butter - -## Directions - -1. Butter up a frying pan and set it on the burner with low-medium heat.(May need to add more butter in-between slices) -2. Take your two eggs and crack them into a bowl together. -3. Pour milk in the bowl with the eggs. -4. Break the yolks and stir the eggs and milk well with a beater until it's a smooth, yellow liquid. -5. Dip one side of bread into the bowl, making sure the liquid gets into all of the surface area of that side. -6. Immediately bring the side back up and scrape off any access liquid on the side with a butter knife. -7. Repeat steps 5-6, but for the other side of the bread. -8. Drop into the hot pan. -9. Cook both sides until golden brown, then plop onto a plate. -10. Repeat steps 5 to 9 until you have cooked all of your bread. -11. Drench french toast stack in Maple syrup (Optional) - -## Contribution - -- Ryan Wilson - [website](https://rdwilson.xyz), [donate](https://rdwilson.xyz/donate.html) - -;tags: breakfast french diff --git a/src/fried-anglerfish-fillet.md b/src/fried-anglerfish-fillet.md deleted file mode 100644 index 8e56261..0000000 --- a/src/fried-anglerfish-fillet.md +++ /dev/null @@ -1,38 +0,0 @@ -# Fried Anglerfish fillet - - - -This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devil' variant) meat is mild, absorbing the butter and subtle flavours of the herbs. Preparing the anglerfish is an involved process that I'll try and explain to the best of my abilities but watching someone do it would be more then helpful. - -## Ingredients - -- 1 Anglerfish -- Butter, enough to fry with -- Chives or green onions -- Marjoram, fresh herbs are preferable - -## Directions - -### Preparing the fish - -1. Turn the creature on its back. With a sharp and preferrably short-bladed knife make an incision from the anus to just between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs. -2. Remove the organs. Gently pull and cut the membrane that connects each to the rest of the body. -3. Make an incision around the mouth (the hard 'lips'), turn the fish around and do the same to that side. -4. Start to slowly but firmly pull back the skin cutting whenever there is resistance as you make your way towards the tail. -5. Once you have removed the skin, flip it back onto its back and cut off the thin flabs of meat of its underside and fins from the body. At this point there should be a clear distinction between the body and the larger head. Behead the animal. -6. With a filleting knife, fillet the meat from the backbone and remove the tail. -7. You should be left with 2 long strips of meat. Cut each in half. - -### Cooking - -8. In a pan on medium heat, melt a good amount of butter and place the fillets inside. The goal here is to sear the meat to get that light crust. Flip until all sides have turned the 'golden brown' color. -9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes. -10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter. - - - -## Contribution - -Shou, [website](https://shouganai.xyz) - -;tags: fish seafood diff --git a/src/fried-potatoes.md b/src/fried-potatoes.md deleted file mode 100644 index 75f6a96..0000000 --- a/src/fried-potatoes.md +++ /dev/null @@ -1,19 +0,0 @@ -# Fried Potatoes - -## Ingredients -- Potatoes -- Oil or Crème Fraîche -- Onions - -## Directions -1. Peel and cut the potatoes to desired size. -2. Cut the onions. -3. Put a bit of Oil or Crème Fraîche in your pan. -4. Put both the potatoes and the onions into the pan. -5. Cook them until they're golden-brown. -6. Enjoy - -## Contribution -themisch - [website](http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion), [donate](http://k63fspwi7eekmjy7i3ofk425lseyftfrbikyjs5ndgrvzasxlh6hoiid.onion/donate.html) - -;tags: potato quick side fasting diff --git a/src/frittata.md b/src/frittata.md deleted file mode 100644 index 77ab2c8..0000000 --- a/src/frittata.md +++ /dev/null @@ -1,38 +0,0 @@ -# Frittata - -Very filling egg dish that's easy, fast, and can be eaten at any meal. Any other types of vegetables can be added, this is just what I use the most - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings:4-6 - -## Ingredients - -- 4-6 Eggs -- 1/2 Onion -- 1 Bell Pepper -- 2 Tbsp Heavy Cream -- Thinly sliced meat (prosciutto, shaved chicken, sandwich steak, etc.) (Optional) -- Shredded cheese of choice (Optional) - -## Directions - -1. Dice peppers and onions and saute in an oven safe pan at medium heat. -2. Add in meat to the pan and set oven to low broil. -3. Beat eggs, cream, salt, and pepper together in a bowl. -4. Add in egg mixture to the pan and mix together until even. -5. Cook egg and vegetable mixture in pan until eggs begin to firm up and edges begin to pull away. Place into oven -6. Keep in Oven until completely firm. At this point you can add shredded cheese on top and put back into the oven until melted (about 2 more minutes) -7. Flip out of pan and cool to room temperature to ensure settling. - -## Notes -- Other good vegetables include spinach, tomatoes, mushrooms, broccoli rabe -- If adding tomatoes, try to keep as much of the juice out to prevent it from being too watery and falling apart -- An easy way to get it out of the pan is flip upside down on to a plate and then flip again onto another plate/cooling rack -- It is possible to use ground meat as well, but it may have to cook a bit longer in the over to ensure firmness. - -## Contribution - -- AJ XMR: `45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ` - -;tags: eggs italian cheesefare diff --git a/src/garlic-toast.md b/src/garlic-toast.md deleted file mode 100644 index 4e419da..0000000 --- a/src/garlic-toast.md +++ /dev/null @@ -1,28 +0,0 @@ -# Garlic Toast - -Garlic toast, perfect as a substitute for crackers in a cheese platter. - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 10-15 min - -## Ingredients - -- Any kind of firm, thin, sliced bread (Sourdough, Baguette) -- Garlic-infused olive oil (Optionally substitute butter or regular olive oil) -- Garlic salt - -## Directions - -1. Preheat oven to 180°C (350°F). -2. Place sliced bread on a baking tray, covered with aluminium foil -3. Generously coat bread slices with garlic-infused olive oil. -4. Season with garlic salt, to taste. -5. Bake for 10-15 minutes or until crunchy throughout. -6. Serve with cheese, charcuterie, pickles, dips, or to accommodate a soup. - -## Contribution - -- Jack Crawford - [website](https://github.com/jjcrawford) -- Edited by Zyansheep - -;tags: basic bread quick side diff --git a/src/ginataang-kalabasa.md b/src/ginataang-kalabasa.md deleted file mode 100644 index b862264..0000000 --- a/src/ginataang-kalabasa.md +++ /dev/null @@ -1,28 +0,0 @@ -# Ginataang Kalabasa - -Or "Squash in Coconut Milk". This is a common Filipino dish. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 8 - -## Ingredients - -- One medium sized squash that is easy to peel (butternut squash is usually best) -- Two cans of coconut milk -- One onion -- A few cloves of garlic - -## Directions - -1. Remove the seeds from your squash, then peel it and chop it up into large cubes, then set aside. (The easiest way to peel the squash while raw is to cut it into strips and cut the skin off of each strip individually) -2. Chop your onion and garlic and cook in an oiled stock pot until translucent. -3. Once your onions are translucent add both cans of coconut milk to the pot along with your cubes of squash. Let simmer until squash is soft. -4. When your squash is soft take a potato masher and mash about half of your squash leaving the rest of it as cubes. -5. Take off heat and serve over rice. - -## Contribution - -- Jacob Smith - [website](https://jacobwsmith.xyz) - -;tags: filipino squash diff --git a/src/ginger-garlic-broccoli.md b/src/ginger-garlic-broccoli.md deleted file mode 100644 index ebc726b..0000000 --- a/src/ginger-garlic-broccoli.md +++ /dev/null @@ -1,32 +0,0 @@ -# Broccoli with Ginger and Garlic Sauce - -Asian inspired broccoli dish with tasty sauce. Sauce can be used for all kinds of asian inspired sauted vegetables. - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 10 min -- 🍽️ Servings: 2 - -## Ingredients - -- 1-2 Broccoli (fresh best, frozen works too) -- Minced garlic (1 tablespoon) -- Minced ginger (1 tablespoon) -- Sherry or regular white wine (you cook with what you drink with!) (1 tablespoon) -- Soy sauce (1-2 tablespoon) - -## Directions - -1. Cut broccoli into little flourettes (hold the broccoli upside down and cut around the stem with a pairing knife) -2. Fill your pan (or wok) around half inch (1.57cm) with water and bring to a rapid boil. -3. Put broccoli in and steam with lid on for approx. 3 minutes. -4. Drain broccoli and wipe pan dry. -5. One teaspoon of oil and saute garlic and ginger (use sesameseed oil for asian touch, but neutral or olive oil works well too). -6. Deglaze with sherry, put half a cup ($\approx$ 120 ml) of warm water or chicken stock. Reduce on medium-high heat. -7. Stir in soy sauce, brown sugar and lemon juice to your taste. -8. Thicken sauce with corn starch. -9. Put dry cooked broccoli back in and saute for very short time (you want it nice and crunchy). - -## Contribution - -- mjt91 - [website](https://github.com/mjt91), [donate](https://www.paypal.com/paypalme/mjt91) -;tags: side quick asian fasting diff --git a/src/gluehwein.md b/src/gluehwein.md deleted file mode 100644 index 2017daa..0000000 --- a/src/gluehwein.md +++ /dev/null @@ -1,33 +0,0 @@ -# Glühwein - mulled wine - -A recipe for Glühwein/mulled wine a beverage you can find at almost every European christmas market. This recipe is my favorite one - optimized for flavor rather than alcohol content (it still kicks in). - -- 🍽️ Servings:1-4 - -## Ingredients - -for 1 liter of Glühwein - -- 300 ml Cassis-Juice (Johannesbeer), if you can't find it you can replace it with another juice, I did it e.g. with cranberry pomegranate juice -- 1 bottle 700ml red wine (I prefer Primitivo/Zinfandel), don't buy a cheap cooking wine, you want to drink it :) -- 50 g Sugar -- 25 g Raisins -- 1 orange -- 1 cinamon bark -- 1 spoon ginger powder (or a bit of fresh ginger) -- 1 spoon cloves -- 5 star anise -- if you don't have the spices you can also just throw in sweet cinamon tea bags instead (or similar), they contain most spices - I took 6 teabags for 1 litre - -## Directions - -1. cut the orange in nice looking pieces (since they are mainly decoration) -2. throw everything in a pot -3. warm up (don't boil) -4. enjoy - -## Contributors - -- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie) - -;tags: drink quick swiss german french diff --git a/src/glutenfree-pfannkuchen.md b/src/glutenfree-pfannkuchen.md deleted file mode 100644 index 897e1b8..0000000 --- a/src/glutenfree-pfannkuchen.md +++ /dev/null @@ -1,35 +0,0 @@ -# Glutenfree Pfannkuchen (pancakes) - - - -A very easy recipe for glutenfree Pfannkuchen (german pancakes). - -- ⏲️ Prep time: 20 min -- 🍳 Cook time: 10 min -- 🍽️ Servings: 1 - -## Ingredients - -- 100g glutenfree flour -- 200ml milk -- 50g sugar -- 2 eggs -- a pinch of salt - -## Directions - -1. Mix all ingredients in a bowl -2. Let the dought rest for ~15 mins -3. Heat a pan with a bit butter -4. For each pancake spread a ladle of dought in the pan and bake them at lower medium temperature until they are brown on both sides - -## Served with - -- Syrup -- Cinnamon and sugar - -## Contribution - -- Lxgr - [github](https://github.com/lxgr-linux) - -;tags: basic sweet breakfast german pancake diff --git a/src/gnocchi.md b/src/gnocchi.md deleted file mode 100644 index f62a22d..0000000 --- a/src/gnocchi.md +++ /dev/null @@ -1,33 +0,0 @@ -# Gnocchi - -Gnocchi is a pasta based on potato, making it a less bloating alternative to other kinds of pasta. -They are substantial and can be roasted in butter and other ingredients. - -## Ingredients - -- potatoes -- flour -- tomato -- parmesan -- butter -- sage or oregano or thyme - -## Directions - -1. Boil potatoes (with their skins) until mashable. -2. Slice potatoes in two and scoop them out of their skin. -3. Mash with a potato-masher while adding kosher salt. -4. Slowly begin to add flour while mashing and kneading until there are no lumps of potato and the potato/flour mixture takes on a dough-like consistency. -5. Begin to boil more water with lots of kosher salt added. -6. Flour a work surface, pinch off some of the dough and roll it on the surface into a long chubby snake. -7. Slice the dough snake into small pieces. Press the pieces with your finger to make an indentation. -8. Add the pieces to the boiling water. They will rise to the top when they are ready. -9. In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional). Smashed tomato juices are also a nice addition. -10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins to dry, add some pasta water. -12. Serve gnocchi on a plate, grate on Parmigiano-Reggiano cheese liberally. Add garnish if desired. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: italian potato side fasting diff --git a/src/greek-easter-cookies.md b/src/greek-easter-cookies.md deleted file mode 100644 index e2a6753..0000000 --- a/src/greek-easter-cookies.md +++ /dev/null @@ -1,41 +0,0 @@ -# Greek Easter Cookies - -A very simple, delicious, and traditional greek recipe for easter cookies. - -- ⏲️ Prep time: 30-45 min -- 🍳 Cook time: 18-22 min -- 🍽️ Servings: Five-dozen individual cookies - -## Ingredients - -- 1 lb of unsalted butter -- 3 cups of sugar -- 10 eggs -- 6 tsps baking powder -- 2 tsps baker’s ammonium -- 1 pinch of baking soda -- 2 tsp powder vanilla -- Zest of 3 oranges -- Zest of 2 lemons -- 1/2 cup orange juice -- 1 cup warmed milk -- 1 egg yolk whisked to brush cookies -- Enough flour to make a soft pliable dough (about 9 cups or a bit more) - -## Directions - -1. Cream butter and sugar together until fluffy. Add eggs one at a time and blend well between each. -2. Add ammonium to the warmed milk and add to the butter, sugar, and egg mixture. -3. Start adding flour to the wet mixture and at this time also add the baking powder, vanilla, lemon/orange zest, salt and orange juice. -4. Mix well and start adding flour slowly until you are able to roll the dough easily between your hands. (This is a big batch, if your mixer can’t handle the volume, then knead by hand). -5. Form dough in a ball and place in a big bowl. Let it rest for about 30 minutes, cover it with saran wrap and keep in oven or draft free area. -6. Line pans with parchment paper. -7. Form dough by hand in ½ inch thick 3 inch long strips and then twist together or any shape you like. If the dough is sticky dip hands in oil. -8. Brush with beaten egg yolks and bake at 350F for about 20 minutes or 325F convection. Watch carefully as they can burn easily! - -## Contribution - -Rufflikerex: MD file preparation, recipe grammar fixes. -Anonymous relative of Rufflikerex: Original recipe. - -;tags: dessert snack greek easter diff --git a/src/guacamole.md b/src/guacamole.md deleted file mode 100644 index db1f413..0000000 --- a/src/guacamole.md +++ /dev/null @@ -1,39 +0,0 @@ -# Fresh Guacamole - - - -A nice recipe that functions as a delicious and fresh appetizer, best eaten with -some totopos corn chips, especially in a hot summer day. - -## Ingredients - -Here are the ingredients for about two adult portions: - -* 2 Hass avocados -* 1/4 medium onion -* 1 small tomato -* Cilantro -* 1 lime - -And of course, some totopos to eat with. - -## Directions - -1. Cut the avocados in half, open them and place the pulp in a bowl. -2. Mash the avocados, add lime juice, mix and mash some more. -3. Mince the cilantro, tomato and onion and add them to the avocado mix. -4. Add salt and black pepper to taste and mix thoroughly. -5. Enjoy fresh with some totopos! - -This recipe is best consumed fresh, since the avocado oxidizes pretty fast and -might lose its appetizing color and texture in just some hours. - -Originally published at [https://www.yaroslavps.com/food/fresh-guacamole/](https://www.yaroslavps.com/food/fresh-guacamole/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: mexican spread snack fasting diff --git a/src/gumbo-shrimp-and-sausage.md b/src/gumbo-shrimp-and-sausage.md deleted file mode 100644 index 77c2615..0000000 --- a/src/gumbo-shrimp-and-sausage.md +++ /dev/null @@ -1,54 +0,0 @@ -# Shrimp and Sausage Gumbo - -This recipe is a simplified version of AB's Seafood Gumbo -- [youtube](https://youtu.be/XuiKYWb7s5o) - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 130 min -- 🍽️ Servings: 4-6 - -## Ingredients - -- 2-3 lbs Shrimp -- 2 lbs Andouille Sausage -- 2 (32 oz) Chicken Broth -- 1 cup Vegetable or Canola Oil -- 1 cup All Purpose Flour -- 1 cup finely chopped Yellow Onion -- 1 cup finely chopped Green Pepper -- 1 cup finely chopped Celery -- 2 tbsp minced Garlic -- 1 tbsp Worcestershire Sauce -- 1 tbsp Cajun or Creole Seasoning (Creole Kick) -- 1 12 oz. bottle of Beer -- 1 tsp dried Thyme -- 1 tsp dried Parsley -- 3 - 5 Bay Leafs -- 1/2 cup Green Onions -- 1-2 cups White Rice -- (Optional) 1 Jalapeño Pepper -- (Optional) Instead of chicken broth, you can use your own shrimp stock - -## Directions - -1. Prep the vegetables -2. Get the roux started: Mix oil and flour over heat until it turns into a dark chocolate color. Low - medium heat for about 30 minutes or medium - high for 15 - 20 minutes if you're feeling brave. -3. Ensure to stir frequently while adding the following ingredients. -4. Add onion. Cook for 5 minutes. -5. Add celery and peppers. Cook for 5 minutes. -6. Add garlic. Cook for 1 minute. -7. Add beer. -8. Add broth. -9. Add seasonings and Worcestershire Sauce. -10. Add sausage and bring to a boil. -11. Lower heat, cover, simmer for 90 minutes. -12. Increase heat to medium. Add shrimp and cook for 5-7 minutes. -13. Turn off the heat and serve over white rice. -14. (Optional) For leftovers, boil gumbo with dry white rice and turn it into a jambalaya. - - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) -- Smokin' & Grillin' wit AB -- [youtube](https://www.youtube.com/c/SmokinGrillinwitAB/) - -;tags: american fish rice diff --git a/src/hamburger-patties-all-beef.md b/src/hamburger-patties-all-beef.md deleted file mode 100644 index ed61bf7..0000000 --- a/src/hamburger-patties-all-beef.md +++ /dev/null @@ -1,22 +0,0 @@ -# Hamburger Patties - -🍽️ Servings: 4 patties - -## Ingredients - -- 1 lb ground beef, 20% or more fat ratio -- Onion, chopped or powder (optional) -- Garlic, chopped or powder (optional) - -## Directions - -1. Form patties with the beef. Use high-fat ground beef, you won't need oil. -2. Place into a pan, pre-heated or otherwise, at medium/med-high temperature. -3. Add salt, pepper, and optional seasonings. -4. Cook until done, flipping occasionally to prevent burning. - -## Contribution - -- James Hendrie - -;tags: american quick beef basic diff --git a/src/hamburger-patties.md b/src/hamburger-patties.md deleted file mode 100644 index 477b522..0000000 --- a/src/hamburger-patties.md +++ /dev/null @@ -1,28 +0,0 @@ -# Hamburger Patties - -🍽️ Servings: 6 patties - -## Ingredients - -- 1 cup soft bread crumb -- 1/2 cup milk -- 1 1/2 pound ground beef -- 1 medium onion, chopped -- 1/2 teaspoon salt -- dash pepper -- 1/2 teaspoon cayenne -- 1 teaspoon Worcestershire sauce -- 2 tablespoons of fat or salad oil - -## Directions - -1. Combine all ingredients except fat: mix well; shape into 6 patties. -2. Heat fat in skillet. -3. Brown patties on all sides; lower heat; cook to desired degree of - doneness. - -## Contribution - -- Anonymous - -;tags: american quick beef sandwich diff --git a/src/hangover-eggs.md b/src/hangover-eggs.md deleted file mode 100644 index 6b2acdb..0000000 --- a/src/hangover-eggs.md +++ /dev/null @@ -1,38 +0,0 @@ -# Hangover Eggs - -Whenever my friends back home would drink to excess, they'd wake up wanting something tasty. I made them what I call "Hangover Eggs". Whether -or not you're hungover, they're very delicious! I've recently been making them to gain weight, though you can alter the recipe to whatever -suits your lifestyle. - -## Ingredients - -- Tony Chachere's -- Green onions -- Olive oil -- Loaf of French Bread -- Eggs -- Tabasco -- Beer - -## Directions - -1. Bring a cast iron pan to medium-high heat and add a second or two of olive oil when things start to warm up. -2. While the pan heats up, use your hands and tear off pieces of bread that are roughly the size of your hand. -3. Make sure you have one piece of bread per egg you want to make. I've dabbled with the egg:bread ratios, and this seems to work. -4. Once the olive oil starts smelling a bit (or smoke comes off of it), crack in however many eggs you care to eat. Turn down the heat to medium. -5. Act fast! As the eggs start cooking, prepare a plate with two handfuls of chopped green onion and Tabasco. -6. After about four minutes (or when the tops of the eggs start to set), take out eggs and place on top of bed of onions & Tabasco. -7. Turn heat back to medium-high and add a touch more olive oil. Place pieces of bread in pan. -8. Every so often, move the pieces of bread around to soak up the oil. -9. When the bread is about to turn a good shade of golden-brown, add a generous sprinkle of Tony Chachere's to the plated eggs (on top of them). -10. Turn off the heat and move the pan off the burner. Take out bread pieces and place on the same plate as the eggs. -11. Serve with glass of ice-cold beer. - -Ideally, you won't even need a fork! Simply use the bread to guide the eggs on top of each piece, break the yolk into the piece, and take a large -bite. - -## Contributors - -- **Dr. Cat** -- [website](https://github.com/castrated) - -;tags: eggs snack quick cheesefare diff --git a/src/hellfire-steak.md b/src/hellfire-steak.md deleted file mode 100644 index 341eee7..0000000 --- a/src/hellfire-steak.md +++ /dev/null @@ -1,23 +0,0 @@ -# Hellfire Steak - -I first learned this recipe from a Bishop I had growing up. It produces quite a good steak despite the unconventional ingredients. - -## Ingredients - -- Steak -- Kosher Salt -- Mustard Powder -- Tabasco Sauce - -## Directions - -1. Rub a generous amount of salt all over the steak -2. Coat the entire steak with mustard powder -3. Pour Tabasco Sauce onto both sides of the steak, don't be afraid to put more on than you think you might otherwise be comfortable with the salt will cancel out a lot of the spice while grilling. -4. Grill over low heat until steak is cooked to your preference. - -## Contribution - -- Jacob Smith - [website](https://jacobwsmith.xyz) - -;tags: beef quick diff --git a/src/honey-sriracha-chicken-thighs.md b/src/honey-sriracha-chicken-thighs.md deleted file mode 100644 index 0e01252..0000000 --- a/src/honey-sriracha-chicken-thighs.md +++ /dev/null @@ -1,41 +0,0 @@ -# Honey Sriracha Chicken Thighs - - - -This recipe yields a batch of relatively spicy chicken thighs. If you don't like spicy foods, you can add more honey and less sriracha. -Conversely, if you like spicy foods, consider a 1:1 ratio of sriracha and honey. - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 40-45 min -- 🍽️ Servings: 4 - -## Ingredients - -* 5-6 bone-in, skin-on chicken thighs -* 1 tablespoon olive oil -* 1/3 cup honey -* 2 tablespoons sriracha hot sauce -* 1/2 teaspoon kosher salt -* 1/2 teaspoon black pepper -* Sesame seeds as a garnish (optional) - -## Directions - -1. Preheat oven to 350°F -2. Season the chicken. Rub the thighs with some olive oil and season liberally with salt and pepper. -3. Place the chicken thighs in a cold skillet, skin-side down. Cook for 15 minutes on medium-low heat without touching them. -4. Prepare Sriracha sauce by stirring honey and sriracha together in a bowl. -5. Flip the chicken thighs. Cook for another 10 minutes. -6. Place chicken thighs on baking tray (or just use skillet if using a cast-iron skillet). Drizzle the sriracha sauce on both sides of the chicken, coating it. You do not have to use all of it. -7. Bake chicken thighs for 15 minutes. -8. Test chicken for doneness. Chicken should reach internal temperature of 165°F. -9. If chicken is near done (or done), you can baste a second time with the remaining sauce (you can make more sauce if you need) and return to oven for 5 more minutes. Do not worry about overcooking; chicken thighs are difficult to overcook. -10. When chicken is done, let cool for a few minutes and garnish with sesame seeds before serving. - -Originally published at [Yummly](https://www.yummly.com/recipe/Honey-Sriracha-Chicken-Thighs-9080882?prm-v1#directions) - -## Contribution - -- Kevin Anderson - -;tags: chicken spicy diff --git a/src/hummus.md b/src/hummus.md deleted file mode 100644 index d2cd4ed..0000000 --- a/src/hummus.md +++ /dev/null @@ -1,33 +0,0 @@ -# Hummus - -## Ingredients - -- One can of garbanzo beans (chickpeas) -- 1/2 teaspoon baking soda -- 1/2 cup of tahini (also known as tehina) -- 1/4 cup (or more, to taste) of lemon juice, fresh preferred - this is about 1 1/2 to 2 lemons' worth -- 1 (or 2) clove(s) of garlic, roughly chopped (fresh or frozen pre-chopped is fine, but not dry) -- 1/4 teaspoon cumin, ground (if you have whole, toast in a dry pan until fragrant before grinding) -- 1/4 teaspoon za'atar (optional, if you can find it) -- 1 Tablespoon of olive oil, plus more for serving -- Fresh parsley (optional for serving) - -## Directions - -1. Drain and rinse the garbanzo beans. -2. Place garbanzo beans in a small saucepan or pot, add 1 teaspoon baking soda (this alters the pH to encourage the beans to break down and shed their skins), and cover with a few inches of water. Bring to a boil and cook for 20 minutes, until the skins begin to fall off and the beans look overcooked/mushy. You may need to reduce the heat after a few minutes to prevent boil-overs. -3. While the garbanzo beans are boiling, combine the garlic and lemon juice with 1/4 teaspoon salt in the workbowl of your food processor. Pulse until a fine, uniform consistency is achieved. You may need to scrape down the top and sides of the bowl to ensure the garlic is chopped finely enough. Leave the mixture for at least 10 minutes for the raw garlic taste to mellow. -4. After 20 minutes of boiling, drain the garbanzo beans and their skins in a mesh strainer, then rinse for at least 30 seconds with cold water to remove any lingering taste from the baking soda. -5. Add the tahini to the food processor. Blend until creamy. Scrape down the sides and bottom of the bowl. -6. While the food processor is running on "high," slowly drizzle in two tablespoons of ice-cold water. Continue to run on high, scraping down the bowl as necessary (1-3 times), until the mixture has enough air worked into it that it lightens in color and thickens in texture substantially. -7. Scrape down the bowl again, then add the garbanzo beans and cumin (and za'atar, if you have it). Pulse a few times, then set the food processor to high again. Drizzle in 1 tablespoon of olive oil, as slowly as you can manage. -8. Continue to process the hummus on high for at least one minute longer, up to three minutes longer if it hasn't become smooth enough yet. You can make the hummus thinner at this point by slowly adding ice water a teaspoon at a time while processing on high. Taste the hummus at this point to determine if it needs more lemon juice or more salt for flavor. -9. Transfer the hummus into a serving bowl and smooth out the surface with the back of a spoon, creating swirls or indentations for olive oil as desired. Top with additional olive oil and optionally finely chopped fresh parsley, more za'atar, or a sprinkling of sumac (a spice mixture) or dukkah (a seed mixture). -10. Serve immediately or transfer to an airtight container and store in the refrigerator for up to one week. - -## Contribution - -- Jacob Smith - [website](https://jacobwsmith.xyz) -- K Chesney (revision) - -;tags: basic snack spread fasting diff --git a/src/instant-tom-yam-kung-noodle-soup.md b/src/instant-tom-yam-kung-noodle-soup.md deleted file mode 100644 index b7c5ef8..0000000 --- a/src/instant-tom-yam-kung-noodle-soup.md +++ /dev/null @@ -1,33 +0,0 @@ -# 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 -- 🍽️ Servings: 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. (If you don't like it too creamy, add extra water.) -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 - -- Ting-Yun Huang, Ricky Lindén - [website](https://rickylinden.com), [donate](https://rickylinden.com/donate.html) - -;tags: thai quick soup cheesefare diff --git a/src/irish-coffee.md b/src/irish-coffee.md deleted file mode 100644 index bb8662c..0000000 --- a/src/irish-coffee.md +++ /dev/null @@ -1,23 +0,0 @@ -# Irish Coffee - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 5 min -- 🍽️ Servings: 1 - -## Ingredients - -- 1 (1.5 fluid ounce) jigger Irish cream liqueur -- 1 (1.5 fluid ounce) jigger Irish whiskey -- 1 cup hot brewed coffee -- 1 tablespoon whipped cream -- 1 dash ground nutmeg - -## Directions - -1. In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: drink sweet breakfast
\ No newline at end of file diff --git a/src/japanese-noodle-soup.md b/src/japanese-noodle-soup.md deleted file mode 100644 index b6794f1..0000000 --- a/src/japanese-noodle-soup.md +++ /dev/null @@ -1,46 +0,0 @@ -# Japanese Noodle Soup - - - -This is a very easy and simple Japanese style ramen noodle soup. This is very cheap to make, and you can really customise this however you wish with the garnish. This is my own spin inspired by other recipes that I found. - -- ⏲️ Prep time: 20 minutes -- 🍳 Cook time: 20 minutes -- 🍽️ Servings: 4 - -## Ingredients - -- 750ml Chicken stock -- 4 Pork chops OR 4 Chicken Breasts -- Set honey -- 3 Garlic cloves -- Soy sauce -- Worcestershire sauce -- Ginger, sliced -- Chinese 5 Spice -- 1 Red Chilli, sliced and deseeded (Optional, but recommended) -- 375g Ramen Noodles (Medium Egg Noodles work well too) -- 100g Spinach (Optional) -- 4 Tbsp Sweetcorn (Optional) -- Sesame seeds (Optional) -- 4 Boiled Eggs (Optional) -- 1 Sheet of Dried Nori (Optional) -- Spring Onion, chopped (Optional) - -## Directions - -1. For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five spice, chili, and 300ml of water. -2. Bring this to the boil, then turn the heat to low and simmer for around 5 mins. -3. Add a pinch of sugar and more soy sauce to taste -4. Fry the pork chops until cooked (My [Sticky Pork Chops](https://based.cooking/sticky-porkchops) recipe works really well with this dish) -5. Hard boil 4 eggs. -6. Cook the ramen noodles as per packet instructions. -7. Strain the stock into another pan, then reheat. -8. Divide ramen between 4 bowls, then top with 1 sliced pork chop, 1/4 of the spinach (if applicable) sweetcorn, and one boiled egg (halved). -9. Divide the stock into the bowls, then sprinkle over sesame seeds, shredded nori and the spring onion. - -## Contribution - -- Jake Keast - [website](https://jakekeast.xyz), xmr: `8BBKCQbL1xSKS8fWE257cVBzerYu1censWYUCncLppo6MPLd3u59ejYE9XMdW4CNL3DGgf1vjG5SHGDEJV95xtxW2wsaANo` - -;tags: japanese chicken soup diff --git a/src/kalderetang-manok.md b/src/kalderetang-manok.md deleted file mode 100644 index 1c8af81..0000000 --- a/src/kalderetang-manok.md +++ /dev/null @@ -1,38 +0,0 @@ -# Kalderetang Manok - -Classic Filipino dish, great paired with freshly cooked rice and a bottle of Coca Cola. - -- ⏲️ Prep time: 30 min. -- 🍳 Cook time: 1 hr. -- 🍽️ Servings: 5 - -## Ingredients - -- 1 lb of chicken -- 2 chopped potatoes -- 2 chopped carrots -- 1 chopped onion -- 2 chopped cloves of garlic -- 1 chopped tomato (optional) -- 3 cups of water -- Tomato sauce -- Chopped bell pepper -- Dried peas -- Liver spread -- Fish sauce -- Grated cheese - -## Directions - -1. Sauté onions, garlic and (optional) tomato, in a pan of olive oil. -2. Put chicken and cook until brown, add 2 tablespoons of salt and pepper. (Note: Make sure the chicken is cook all the way through.) -3. Add fish sauce before adding water and let the chicken boil for a few minutes and then add tomato sauce. -4. Add potatoes, carrots, and liver spread. Mix the liver spread and let it boil until broth thickens, let it boil until carrots and potatoes are soft. Add more salt and pepper if needed. -5. Add dried peas, bell pepper and grated cheese and let it cook for a minute. -6. Cook until cheese melts before serving. - -## Contribution - -- Jess Calape - [twitter](https://twitter.com/justjess1128) - -;tags: filipino chicken
\ No newline at end of file diff --git a/src/ketchup.md b/src/ketchup.md deleted file mode 100644 index b6490cb..0000000 --- a/src/ketchup.md +++ /dev/null @@ -1,33 +0,0 @@ -# Ketchup - -- Ketchup/Catsup - -## Ingredients - -* 2 1/2 quart (15 to 17 medium-sized) sliced tomatoes -* 1 large garlic clove, chopped -* 1 cup vinegar -* 1/4 cup chopped onion -* 1/2 cup sugar -* 3 - inch piece stick cinnamon -* 1 1/4 teaspoon salt -* 1 teaspoon paprika -* 1 teaspoon whole cloves -* a dash cayenne pepper - -## Directions - -1. Simmer together tomatoes and onion for 20 to 30 minutes; press through a sieve. -2. Put the cinnamon, cloves, and garlic loosely in a clean, thin, white cloth; tie top tightly; add to vinegar and simmer 30 minutes. -3. Remove spice bag. -4. Boil tomato mixture rapidly until you have but one-half the original amount. -5. Stir frequently to prevent sticking. -6. Add spiced vinegar, sugar, salt, paprika, and cayenne pepper to tomato mixture. -7. Boil rapidly, stirring constantly, about 10 minutes or until slightly thickened. -8. Pour into hot, sterile jars, fill jars to top, and seal. - -## Contribution - -- Anonymous - -;tags: basic sauce fasting diff --git a/src/kvass.md b/src/kvass.md deleted file mode 100644 index f7b66b2..0000000 --- a/src/kvass.md +++ /dev/null @@ -1,38 +0,0 @@ -# Kvass - -[Kvass](https://en.wikipedia.org/wiki/Kvass) is a Slavic fermented beverage which is both simple to make and rich in flavour. - -- ⏲️ Prep time: ~30 min -- ⌛ Fermentation time: ~1 week - -## Ingredients - -- 100 g of raisins -- 100 g of sugar -- 3 slices of black bread (e.g. pumpernickel bread, rye bread) -- 1-2 lemons -- 1 pkg (7 g) of active dry yeast -- *Optional:* - - *A handful of coffee beans* - - *Non-citrus fruits (e.g. plums, apples, kiwi)* - -## Directions - -1. Bring 1 L of water in a pot to a boil. -2. Burn black bread in a toaster or in an oven until it is thoroughly scorched to blackness on the outside. -3. Once the water has come to boil, remove off heat. Add burned black bread, a handful of raisins, a few slices of lemon, and coffee beans to the pot. -4. Leave contents of the pot to cool down to room temperature. -5. Filter out everything from the pot through a strainer, and pour contents into a separate, sterilized container. Add sugar and yeast into -the container, and stir until sugar is dissolved. This starts the fermentation process. The amount of sugar in this recipe should yield 1.0%-2.5% alcohol -by total volume at the end of the fermentation process. -6. Add rest of raisins, and non-citrus fruits of your choice. The fruits will positively impact flavour of the final product. -7. If mixture is not already in a mason jar, pour the mixture into a sterile mason jar, and seal the lid. Place the jar in a warm place (26-30°C; 79-86°F), -and let it ferment for a week, or until it stops bubbling. -8. Remove all raisins and fruits from the jar. -9. Squeeze lemon juice from lemons into the mixture. You may drink the now-complete kvass right away, or refrigerate it before drinking. - -## Contribution - -- Holsterbau - [website](https://github.com/Holsterbau) - -;tags: drink bread diff --git a/src/lamb-biriyani.md b/src/lamb-biriyani.md deleted file mode 100644 index 842de96..0000000 --- a/src/lamb-biriyani.md +++ /dev/null @@ -1,58 +0,0 @@ -# Lamb Biriyani - -This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy) -and can be made with either Lamb or Mutton. Best served with a sauce such as an Onion Raitha [website](https://based.cooking/onion-raitha). - - - -A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3. -PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking. - -- ⏲️ Prep time: 30 min -- 🍳 Cook time: 1 hr 15 min -- 🍽️ Servings: 4 - -## Ingredients - -- 4-5 pods of Cardamom -- 2-3 Bay leaves -- 3-4 Cinnamon Sticks -- 8 Cloves -- 400gm Basmati Rice -- 600gm Mutton / Lamb (Boneless) -- 2 Onions (Preferably Red) -- 2 Tomatoes -- 1 Green chilli (Optional) -- 10 Garlic pearls -- 5cm piece of Ginger -- 1/2 Tbsp of Garam Masala -- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika -- Juice of 1/2 Lemon or 1 tsp of Vinegar -- Dash of Tumeric Powder -- Dash of Curry Powder -- 1 Sprig of Mint / Coriander (Garnish) - -## Directions - -1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins. -2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste. -3. For the green chilli slice it midway to maintain it in one piece. -4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat. -5. Add the onions and saute for around 3 min. -6. Add the tomatoes, ginger and garlic paste and saute for another 3 min. -7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt. -8. Turn the heat up to high and add the green chilli, tumeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min. -9. Ensure that the pot does not run out of water and top up with more if required. -10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water). -11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot. -12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required. -13. Now with a lid on, let the pot simmer for another 10 mins. -14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy ! - -## Contribution - -Ram Pari - [website](https://github.com/ramkpari) - -Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` - -;tags: lamb mutton indian
\ No newline at end of file diff --git a/src/lasagna.md b/src/lasagna.md deleted file mode 100644 index 58425dd..0000000 --- a/src/lasagna.md +++ /dev/null @@ -1,34 +0,0 @@ -# Lasagna - -A classic italian dish, lasagna is a great meal for a cold day when you're in the mood for pasta. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 50-60 min -- 🍽️ Servings: 4-5 - -## Ingredients -- Ricotta cheese. -- One or two eggs. -- Nine or ten oven ready lasagna noodles. -- Medium sized jar of tomato/pasta sauce. -- Medium sized bag of mozzarella cheese. -- Small bag of parmesan cheese. -- Fresh basil, dried oregano, for taste. - -## Directions - -1. Preheat oven to 350F/176C. -2. Mix the ricotta with an egg and some parmesan, oregano and salt and pepper. -3. Pour one third of the sauce into an empty glass baking dish, spread evenly. -4. Lay three noodles onto the sauce, so that there's an even base of noodle. -5. Spread about half of the ricotta onto the base of noodles. -6. Put about one third of the mozzarella and parmesan onto the ricotta. -7. Make a second layer of sauce, ricotta, mozzarella and parmesan. -8. Pour remaining sauce and cheese on top. Sprinkle with basil, oregano. -9. Cover dish with tinfoil, bake for 45 minutes, remove tinfoil and continue baking for 10-15 minutes. - -## Contribution - -- Josiah -- [website](https://himiko.cloud), [donate](https://himiko.cloud/donate/) - -;tags: basic italian diff --git a/src/lemon-and-oregano-chicken-traybake.md b/src/lemon-and-oregano-chicken-traybake.md deleted file mode 100644 index fb9198c..0000000 --- a/src/lemon-and-oregano-chicken-traybake.md +++ /dev/null @@ -1,31 +0,0 @@ -# Lemon and oregano chicken traybake - - - -- ⏲️ Prep time: 30 min (in 10 minute intervals) -- 🍳 Cook time: 60 min -- 🍽️ Servings: 4 - -## Ingredients - -- 8 chicken thighs (skin on) -- 500g new potato -- 100g bacon lardon -- 8 shallots -- 5 oregano sprigs / heavy sprinkle of oregano leaves -- 2 tbsp olive oil -- 2 lemons -- 200ml chicken stock -- 100ml white wine - -## Directions - -1. Heat oven to 220C/200C with fan/gas 7. While oven is heating up cut the new potatoes into 0.5cm - 1cm slices and tip them into a roasting tray. Drizzle 1tbsp of olive oil on the sliced potatoes, season well and toss to ensure a good coating. Then put the roasting tray into the oven for 20 minutes, or however long until the potatoes start to crisp. -2. In a seperate, temporary, tray place the chicken thighs and season them. Cut up the shallots into 1/8 parts, then the lemons into 1/4 wedges. Once this is done, take out the roasting tray and transfer the chicken, challots, lemon wedges and bacon lardons into it, with a final drizzle of 1tbsp of olive oil over the tray's items. Cook for another 20 minutes. -3. Prepare the chicken stock and wine to take out the roasting tray for the last time before serving. Pour 200ml of chicken stock and 100ml of white wine over the tray's contents and return it to the oven for a final 20 minutes of cooking. - -## Contribution - -- Isaac Hill (recipe/photo credit) - [website](https://isaachill.co.uk) - -;tags: mediterranean chicken traybake diff --git a/src/lemon-juice-salad-dressing.md b/src/lemon-juice-salad-dressing.md deleted file mode 100644 index 73e75e0..0000000 --- a/src/lemon-juice-salad-dressing.md +++ /dev/null @@ -1,22 +0,0 @@ -# Lemon juice salad dressing - -A dressing that goes well on lettuce or any other mixed greens. - -## Ingredients - -- Lemon juice from half a lemon -- Tablespoon of olive oil -- Clove of garlic - -## Directions - -1. Combine lemon juice and oil in small bowl. -2. Add salt and pepper to taste. -3. Add the garlic, pressed or finely minced. -4. Mix well before adding to salad. - -## Contribution - -- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html) - -;tags: salad basic fasting diff --git a/src/lentejas.md b/src/lentejas.md deleted file mode 100644 index fa287ed..0000000 --- a/src/lentejas.md +++ /dev/null @@ -1,37 +0,0 @@ -# Sopa de Lentejas - - - -Traditional-spanish dish. Typical spanish! - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 35 min -- 🍽️ Servings: 4-6 - -## Ingredients - -- 1 carrot, chopped -- 1 green bell pepper, chopped -- 4 garlic cloves, minced -- 1 large onion, chopped -- 1 cup dry brown lentils, soaked overnight and drained -- 2 plum tomatoes, chopped -- 2 cups water, or as needed -- 1 bay leaf -- 1 tbsp extra-virgin olive oil -- 1/2 tsp of paprika -- 1/4 spicy chorizo (optional) - -## Directions - -1. Heat olive oil in a large pot over medium heat. -2. Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes. -3. Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes. -4. Add lentils and water (water should be about an inch deeper than the level of the lentils). -5. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes. - -## Contribution - -- [Ignacio Ferrer - Nacchofer31](https://github.com/Nacchofer31) - -;tags: spanish traditional diff --git a/src/lenten-chili.md b/src/lenten-chili.md deleted file mode 100644 index e03cd86..0000000 --- a/src/lenten-chili.md +++ /dev/null @@ -1,44 +0,0 @@ -# Lenten Chili - - - - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 4 - -## Ingredients - -- 1 large onion, chopped -- 3 cloves garlic, minced -- 4 15oz cans of kidney beans (or 6 cups cooked beans) -- 1 29oz large can tomato sauce (or 4 cups fresh tomato sauce) -- 1 15oz can diced tomatoes (or 1 large diced tomato with skin removed) -- 1/2 can of sweet corn -- 1 cup cooked white or brown rice -- 1 tsp cumin -- 1 tsp smoked paprika -- 1 tsp garlic powder -- 1 tsp onion powder -- 1 tbsp chili powder -- 1 tbsp crushed red pepper -- 2-3 tbsp olive oil - -## Directions - -1. Chop the large onion and mince the garlic cloves. -2. On medium-low heat in a large tall pot add 2-3 tbsp olive oil. -3. Add the chopped onions into the pot with oil and constantly stir for 5-10 minutes until they begin to brown. -4. Just before onions are done add the minced garlic to the pot and let cook for 1-2 minutes. -5. Add the tomato sauce, diced tomatoes, sweet corn, beans, and rice. -6. Turn up the heat to medium. -6. Add each of the spices, taste the chili, and adjust flavoring accordingly. -7. Let cook for 20-30 minutes, stirring occasionally. - -Let cool for a few minutes and then serve in bowls. - -## Contribution - -- Yorge Z -- [github](https://github.com/yorgez) - -;tags: fasting diff --git a/src/liverpate.md b/src/liverpate.md deleted file mode 100644 index 89cd64b..0000000 --- a/src/liverpate.md +++ /dev/null @@ -1,30 +0,0 @@ -# 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` - -;tags: pate liver diff --git a/src/loaded-mexican-rice.md b/src/loaded-mexican-rice.md deleted file mode 100644 index a82c246..0000000 --- a/src/loaded-mexican-rice.md +++ /dev/null @@ -1,34 +0,0 @@ -# Loaded Mexican Rice - -A tex-mex style mexican rice with beans and meat. Adding the beans and meat take it from a side -dish to good good burrito filling. :x - -## Ingredients - -5 serving - -* 1 Cup uncooked long grain white rice -* 1/2 Cup frozen peas -* 1/2 Cup frozen corn -* 2 Caned adobo chilies chopped -* 5 Tbsp tomato paste -* 1 Can of black or pinto beans -* 1/2 Cup ground meat (optional) -* 1/4 Onion diced (optional) - -## Directions - -1. Cook rice per manufactures instructions. -2. Pore enough neutral oil in a large pan to cover the bottom entirely, and turn on to medium heat. -3. Once pan is hot add rice, brake up the rice to ensue there are no clumps. -4. Add tomato paste and chilies to the pan, mix until rice is coated add water if needed. -5. Strain and add the beans, corn, and peas; if you are adding meat and or onion do so now. -6. Mix well, ensue peas and corn thaw. -7. Serve hot as either a burrito or bowl with your choice of fillings/toppings. - -## Contribution - -[Github](https://github.com/MrMip), -[Website](https://mrmip.dev) - -;tags: rice texmex diff --git a/src/lobster-bisque.md b/src/lobster-bisque.md deleted file mode 100644 index ebd45e3..0000000 --- a/src/lobster-bisque.md +++ /dev/null @@ -1,51 +0,0 @@ -# Lobster bisque - -Creamy french lobster soup perfect for the hollidays, you can optionally replace the lobster with any other shellfish. - -- ⏲️ Prep time: 20 -- 🍳Cook time: 30 min -- 🍽️ Servings: 2 litres - -## Ingredients - -- 1 live lobster that weighs ~750 grams -- 2 onions -- 2 carrots -- 1 shallot -- 2 garlic cloves -- cognac -- 3 tbsp concentrated tomato puree -- 4 tomatoes -- 3 tbsp flour -- 1 glass dry white wine -- 2 litres fish stock -- 1 bayleaf -- 2 twigs of thyme -- fresh parsley -- heavy cream -- canola oil -- 2 tbsp butter - -## Directions - -1. Finely dice the onions, carrots, shallots and garlic and set aside for later. -2. Blanche the lobster in boiling water for 2 minutes, remove from the water and let it leak. -3. Cut it down the middle and remove the meat from the shell, set the meat aside for later. -4. Place a stockpot on medium high heat and heat up enough oil to cover the bottom of the pan, add the lobster shells and cook them until they are bright red. -5. Remove the oil from the pan and discard it, add your butter to the shells. -6. Add all diced vegetables and let it sauté for 2 minutes, add a dash of cognac and flambé, lower the heat to medium low. -7. Rougly dice the tomatoes and add them together with the tomato puree, once again let it sauté for 2 minutes. -8. Add the flour and give it all a stir, let it dry up in the pan. -9. Deglaze the pan with the white wine and once the wine has dried up a bit add the fish stock. -10. Tie up your herbs using kitchen twine and add them to your pot. -11. Let it simmer on low heat for 30 minutes, while the soup is boiling take the lobster meat and dice it into bite-sized pieces. -12. After the soup is done boiling run it through a fine sieve. -13. Bring the strained soup back to a light boil and add the diced lobster pieces. -14. Let the soup boil for 4 more minutes to heat up the lobster and serve, add pepper and salt to taste. -15. Finish off in the plate with a bit of heavy cream. - -## Contribution - -- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` - -;tags: french seafood soup diff --git a/src/maque-choux.md b/src/maque-choux.md deleted file mode 100644 index bd07170..0000000 --- a/src/maque-choux.md +++ /dev/null @@ -1,28 +0,0 @@ -# Maque Choux - -An old cajun recipe for stewed corn & tomatoes. Enjoyable at any time of year, but I love to make it on hot summer afternoons as a side to -a sausage dish. Pairs well with brown ales. - -## Ingredients - -- A little sugar -- A good bit of grease (about a handful) -- Handful of chopped onion -- Handful of chopped bell pepper -- Eight ears of corn -- Handful of chopped tomatoes -- Salt & Pepper (to taste) - -## Directions - -1. Clean the corn and cut lengthwise about a thumbnail (1/4 in) from the top and scrape down using the soft end of a knife (to keep the juices). -2. Mix all ingredients in a bowl excluding the grease. Salt & pepper to taste. -3. Pour mixture into a pot with hot grease in it at low heat. -4. Cover pot and cook for 45 minutes, and stir as you get up for more beers. -5. Serve. (Serves 4-6) - -## Contributors - -- **Dr. Cat** -- [website](https://github.com/castrated/) - -;tags: american corn fasting diff --git a/src/marinated-pork-steaks.md b/src/marinated-pork-steaks.md deleted file mode 100644 index e6f6d9b..0000000 --- a/src/marinated-pork-steaks.md +++ /dev/null @@ -1,31 +0,0 @@ -# Marinated pork steaks - -A tasty simple marinade that fits well with pork. - -- ⏲️ Prep time: 35 minutes -- 🍳 Cook time: 10 minutes -- 🍽️ Servings: 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](https://rickylinden.com/donate.html) - -;tags: pork steak diff --git a/src/matcha-cookies.md b/src/matcha-cookies.md deleted file mode 100644 index bab1571..0000000 --- a/src/matcha-cookies.md +++ /dev/null @@ -1,37 +0,0 @@ -# Matcha Cookies - -Matcha is a type of tea leaf powder that has a beautiful vivid green color. However, it’s different from the “green tea” that you drink with Japanese meals. That’s green tea too, but matcha green tea leaves are grown and harvested differently. The leaves are grown under shade. - -## Ingredients -(for 13 cookies, 8 ~ 9cm in diameter) - -- 115g Unsalted butter -- 60g Caster sugar -- 115g Brown sugar -- 55g Egg -- 153g Plain flour -- 12g Matcha powder -- 2g Baking soda -- 1g Salt -- 3g Vanilla extract -- 70g White coverture chocolate -- 45g Macadamia nut - -## Directions - -1. Melt butter in a bath or microwave. -2. Add white sugar, brown sugar and salt and mix with a whisk -3. Add egg and vanilla extract and mix with a whisk until well mixed. -4. Add flour, matcha powder and baking soda and mix with a whisk until you can hardly see the powder. -5. Add white coverture chocolate and macadamia and mix evenly with spatula. -6. Allow 30 minutes to 1 hour in the refrigerator until the dough hardens. -7. Pan with a 5cm diameter cookie and bake at 170°C (338°F) for 9 minutes. (Unox convection oven) - -* Preheat the oven beforehand. My oven is very hot, so raise the oven temperature a little bit higher if you have common oven. -* If you bake too little, it will not be cooked. If you bake too long, it will become hard. -* The white coverture chocolate melts smoothly in your mouth, and the white chocolate chip has a more chewy texture. So you can choose anything to your taste. - -## Contribution -- Hamza Masood - -;tags: snack sweet dessert cheesefare diff --git a/src/meatloaf.md b/src/meatloaf.md deleted file mode 100644 index 19599a8..0000000 --- a/src/meatloaf.md +++ /dev/null @@ -1,50 +0,0 @@ -# Meatloaf - - - -This recipe will result in two or three glass dishes of tasty, moist meatloaf. Great for family suppers. - -- ⏲️ Prep time: 30 min -- 🍳 Cook time: 1 hour 10 minutes -- 🍽️ Servings: 6+ - -## Ingredients - -- 2kg Ground beef -- 1 Onion -- 2 Slices of bread -- 4 Eggs -- 1/4 Cup of milk -- Garlic salt -- Onion powder -- Mustard -- Sugar free ketchup -- 3 Cubes of brown sugar -- 1 Can of Campbell's tomato soup -- Franks RedHot sauce (Optional) - -## Directions - -1. Once thawed, put all of your beef into a bowl. The next 4 steps will all go into this same bowl. -2. Dice the onion and bread slices into small pieces. Add them. -3. Crack and put in all of your eggs. -4. Pour in your milk, and a moderate amount of mustard and ketchup. -5. Add garlic salt and onion powder. -6. Now you must use your (sanitized) hands and mix everything in the big bowl well. Make sure you get the bottom. -7. Evenly distribute your mixed meat into 2 or 3 oven safe greased up dishes. Try to flatten the surface as much as you can. -8. In each dish, create a small channel in the middle of each meatloaf. This is to maintain the shape as it's cooking. -9. Put all of your meatloaf filled dishes into the oven on 180 Celsius for *1 hour*. -10. Once you have about 15 minutes left on your timer, get started on your sauce. -11. Toss your 3 sugar cubes into a bowl with a little bit of hot water to melt them. -12. Add your tomato soup, 1/4 Cup of ketchup and mustard (each). -13. Stir sauce until it's a thick, light red color. -14. Once 1 hour is up, take out all of your meatloaf. *Make sure to cut open the thickest meatloaf and confirm the beef is cooked*. -15. Coat the top of each of your meatloaves with the sauce, evenly. -16. Once coated, put back into the oven for 10 minutes. -17. Take out all of your meatloaf. Once cool, slice it up and serve! - -## Contribution - -- Ryan Wilson - [website](https://rdwilson.xyz), [donate](https://rdwilson.xyz/donate.html) - -;tags: beef american supper diff --git a/src/merchants-buckwheat.md b/src/merchants-buckwheat.md deleted file mode 100644 index 80fdec6..0000000 --- a/src/merchants-buckwheat.md +++ /dev/null @@ -1,52 +0,0 @@ -# Merchant's Buckwheat - - - -Buckwheat is not very popular outside Russia, the former USSR, and some Asian -countries; but it is a nice grain full of nutrients which can be used to prepare -delicious and nutritious dishes. - -## Ingredients - -The ingredients below are for 2 hearty portions. - -* 400g pork meat -* 1/2 metric cup (~125ml) buckwheat -* 1 1/5 metric cup (~300ml) water -* 1 medium-sized carrot -* 1 small onion -* 6-8 tablespoons tomato paste -* Wheat flour -* Curcuma -* Chili powder (optional) -* 3-4 garlic cloves -* Parsley -* 3-4 bay leaves - -## Directions - -1. Chop the onion and cut the pork into small pieces. -2. Dust the pork with some flour. I sometimes like to do this once I've added - the pork to the pan, just because I am lazy and I haven't noticed much - difference between either approach. -3. Heat the frying pan add a bit of oil, add the pork and onion, and fry for - about 10-15 minutes over medium-high heat. -4. While the pork and onion are being fried, cut the carrot into small pieces - and chop the parsley. -5. Once the pork and onion are fried, add the water, tomato paste, buckwheat and - carrots. -6. Add curcuma, chili powder, salt and black pepper to taste; mix thoroughly. -7. Add in the garlic cloves, bay leaves and chopped parsley. -8. Once the water is boiling, close the pan with a lid and stew for about 25 - minutes over low heat. -9. Serve hot and enjoy! - -Originally published at [https://www.yaroslavps.com/food/merchants-buckwheat/](https://www.yaroslavps.com/food/merchants-buckwheat/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: russian pork diff --git a/src/miso-ginger-pork.md b/src/miso-ginger-pork.md deleted file mode 100644 index da3c988..0000000 --- a/src/miso-ginger-pork.md +++ /dev/null @@ -1,37 +0,0 @@ -# Miso Ginger Pork - -## Ingredients - -- ground pork -- sushi rice -- green onion -- fresh ginger -- miso paste -- pickled daikon -- zucchini or bok choy -- sesame oil (or olive oil) -- broth (optional) - -## Directions - -1. cook sushi rice -2. slice daikon, and pickle in a quick brine (rice vinegar, sugar, water) -3. dice white parts of green onion, mince green ends for garnish -4. mince fresh ginger -5. chop zucchini or bok choy into half inch (1-1.5 cm) chunks -6. heat up 2 tablespoons sesame oil -7. break up and brown ground pork till almost cooked through -8. salt and pepper the pork -9. add 1/2 cup to 1 cup (250-500 mL) water or broth -10. add white parts of green onion and ginger -11. add miso paste to taste -12. simmer stirring occasionally -13. add zucchini or bok choy, cook al dente -14. serve pork & veggies over bed of rice, garnish with green onion -15. (optional) add some spice! Sriracha or crushed red pepper are great. - -## Contribution - -- Jon Paul Uritis - [website](https://jonpauluritis.com), [donate](http://paypal.me/jppope) - -;tags: japanese pork diff --git a/src/miso-soup.md b/src/miso-soup.md deleted file mode 100644 index 717ee18..0000000 --- a/src/miso-soup.md +++ /dev/null @@ -1,26 +0,0 @@ -# Miso-soup - -Miso-soup is Japanese traditional home cooking. - -## Ingredients - -- dashi stock -- miso paste -- tofu(optional) -- seaweed(optional) -- green onion(optional) - -## Directions - -1. put about half of the water in the pot and bring the water to a boil. -2. put the dashi stock in the pot. -3. if you use tofu or seaweed, cut the ingredients into bite-sized pieces, place the ingredients in the pot and bring to a boil. -4. Melt the miso in the water and bring the water to a boil. -6. serve into small bowls. -7. if you use green onion, slice them and put in a small bowls. - -## Contribution - -- yakataN - [Github](https://github.com/yakataN) - -;tags: japanese soup
\ No newline at end of file diff --git a/src/mushroom-risotto.md b/src/mushroom-risotto.md deleted file mode 100644 index 9aa6f5a..0000000 --- a/src/mushroom-risotto.md +++ /dev/null @@ -1,32 +0,0 @@ -# Mushroom risotto - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 20-30 min -- 🍽️ Servings: 4 - -## Ingredients - -- Olive oil -- 1 shallot -- 4 cloves of garlic -- 300g button or crimini mushrooms -- 400g risotto rice (Arborio, Carnaroli or Vialone Nano) -- 1/2 cup white wine (optional) -- Mushroom or chicken stock -- Butter -- Grated Pecorino or Parmesan cheese - -## Directions - -1. Finely mince the shallot and garlic and slice the mushrooms into large pieces. -2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job. -3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so. -4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish. -5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it. -6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve. - -## Contribution - -- Robert [github](https://github.com/robert5800) - -;tags: italian mushrooms wine rice diff --git a/src/naan-bread.md b/src/naan-bread.md deleted file mode 100644 index 77d9515..0000000 --- a/src/naan-bread.md +++ /dev/null @@ -1,32 +0,0 @@ -# Naan Bread - -A curry serves best with naan that is unleavened bread. Traditionally made in ‘Tandoor or clay oven' but at home, we will be making it in the oven and/or on the stovetop. Naan is not eaten solely but acts as assortments with meat, veggies, or egg items. - -- ⏲️ Prep time: 90 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 4 - -## Ingredients - -- All-purpose flour 3 cups -- Active dry yeast 1 tbsp -- Sugar 2 tbsp -- Warm Milk 1 cup -- Butter melted 2 tbsp -- Oil - little to grease - -## Directions - -1. Put the yeast and sugar to warm milk in a large mixing bowl and stir well. Leave it for 3-5 minutes. -2. Put the flour and salt into a large mixing bowl and whisk to combine. Sprinkle additional flour as needed to keep the dough from sticking to the sides. -3. Once the dough is soft and ready, apply oil on it and cover it with a soft cloth. Rest it for 2–3 hours. -4. Knead the dough again, sprinkle all-purpose flour, and knead until smooth. -5. Divide dough into 4 equal pieces. Form pieces into balls. Roll out dough balls to desired thickness (about the size of a small tortilla). -6. Now transfer the naan to the foiled baking tray and bake in preheated at 180 C for 30-35 minutes. -7. After baking, brush the top with butter and cut it into four pieces and serve. Enjoy! - -## Contribution - -- Nihar Samantaray - [website](https://nihars.com), [contact](mailto:i@nihars.com) - -;tags: indian bread fasting diff --git a/src/nashville-chicken.md b/src/nashville-chicken.md deleted file mode 100644 index 9e9ea61..0000000 --- a/src/nashville-chicken.md +++ /dev/null @@ -1,59 +0,0 @@ -# Nashville Chicken Sandwich - -If you love spicy foods and chicken then this Nashville Hot Chicken sandwich recipe is just for you. It takes some time with prepping and process but when you take that first bite all the effort will be worth it. It’s unlike any other fried chicken recipe that includes double frying your chicken and using the same cooking oil from your fry as a sauce for the Nashville Hot Chicken spice. - -Nashville Hot Chicken was invented by a man named Thorton Prince. It is said that he came home late one night and whipped this dish up randomly. Could you imagine creating this staple of a dish late night after coming home from an evening of festivities, blows my mind. Let’s get into the recipe now. - -- ⏲️ Prep time: 20 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 4 - -## Ingredients - -Batter -- 2 Cups Buttermilk -- 1/3 Cup Hot sauce - -Flour -- 2 1/2 Cups All-purpose flour -- 3 tbsp Cornstarch -- 3 tbsp Seasoned salt -- 1 tbsp Paprika -- 2 tsp Cayenne pepper -- 2 tsp Black pepper -- 1 tbsp Garlic powder -- 1 tbsp Onion powder -- 2 tsp Dry mustard powder - -Nashville Hot Chicken -- 2 tbsp Nashville Hot Chicken seasoning -- 2 tbsp Adobo honey seasoning -- 2 tbsp Dark brown sugar -- 1 tsp Chili powder -- 1 tsp Garlic powder -- 1 tsp Smoked paprika -- 1 1/2 Cups Cooking oil Used to fry the chicken - -Sauce For the Buns -- 3 tbsp Mayo -- 1 tbsp Ketchup -- 2 tbsp Sweet relish -- 1 tbsp Hot sauce - -## Directions - -1. Prep your chicken by trimming it into less than a 1/2" patties for frying. -2. Prepare your batter and flour in two separate bowls. -3. Dunk your chicken into the flour, then batter and then flour again. While your chicken is sitting with the battered flour pour 2 1/2 cups of cooking oil into your pan over medium heat or 350 degrees. Let it come to temp, about 20 mins. -4. Once your oil has reached the temp of 350, go ahead and fry 3-4 pieces of chicken at one time. You are going to fry for 7 mins (flipping at the midway point) and then pull the chicken and let sit for 5 mins then refry for the second time 3 mins, this depends on the thickness of the chicken. -5. Now that your chicken is fried make sure you have a wire rack with a sheet pan under it so the crispy chicken can sit and rest on. During this resting time, you are going to add your Nashville Hot Chicken seasoning together with 1 1/2 cups of the cooking oil you just used. It will simmer but quickly whisk until it comes still. Now you want to brush that amazing sauce all over the crispy chicken or dunk it. -6. Have some toasted buns ready and create your sandwich. First, you want to sauce your top and bottom buns, add shredded romaine lettuce, chicken patty, tomato and then complete with the top bun for an amazingly delicious creation. -7. Feed the family and enjoy! This one gets spicy, >E N J O Y< :) - -## Contribution - -[https://grillnationbbq.com/wprm_print/1538](https://grillnationbbq.com/wprm_print/1538) - -- BBQ-Nation _Credit_ [website](https://grillnationbbq.com/wprm_print/1538) - -;tags: chicken spicy diff --git a/src/no-knead-bread.md b/src/no-knead-bread.md deleted file mode 100644 index eac5dc8..0000000 --- a/src/no-knead-bread.md +++ /dev/null @@ -1,29 +0,0 @@ -# No-knead Bread - - - -- ⏲️ Prep time: 13 h -- 🍳 Cook time: 50 m -- 🍽️ Servings: 8-12 slices - -## Ingredients - -- 3 c flour -- 1 + 1/4 tbsp salt -- 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast -- 1 + 1/2 + 1/8 cups hot water -- Oven-safe pan - -## Directions - - 1. Mix the dry ingredients then add the hot water. It should come out as a firm dough. - 2. Leave the dough at room temperature for 12 hours. -  - 3. Preheat oven and pan to 450 F. - 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. - -## Contribution - - - [By enthdegree.](ebn0.net) - -;tags: bread baking diff --git a/src/no-knead-pizza-dough.md b/src/no-knead-pizza-dough.md deleted file mode 100644 index 91046fb..0000000 --- a/src/no-knead-pizza-dough.md +++ /dev/null @@ -1,28 +0,0 @@ -# No-knead pizza dough - -Perfect for pan pizza in an 11 inch iron skillet. - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 7-24 hours -- 🍽️ Servings: 1 pizza - -## Ingredients - -- 200g flour -- 2g instant yeast (dry) -- 5g salt -- 5g olive oil -- 140g luke warm water - -## Directions - -1. Mix dry ingredients in a bowl. -2. Mix in olive oil and water. No need for hands or kneading! -3. Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size. -4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingedients for more pizzas for the same amount of work and time. - -## Contribution - -- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` - -;tags: basic pizza dough diff --git a/src/oats.md b/src/oats.md deleted file mode 100644 index 3b8166f..0000000 --- a/src/oats.md +++ /dev/null @@ -1,45 +0,0 @@ -# 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) - -;tags: sweet breakfast quick fasting diff --git a/src/oaty-pancakes.md b/src/oaty-pancakes.md deleted file mode 100644 index 56aae68..0000000 --- a/src/oaty-pancakes.md +++ /dev/null @@ -1,43 +0,0 @@ -# Oaty Pancakes - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 10 min -- 🍽️ Servings: 4 - -## Ingredients - -- 3⁄4 cup milk -- 3⁄4 rolled oats -- 1 egg -- 1⁄2 teaspoon salt -- 2-3 tablespoon sugar -- 1⁄2 cup flour -- 2 teaspoon baking powder -- 2 teaspoon baking soda -- 25g butter (melted) - -## Directions - -1. Pour milk over rolled oats. Add remaining ingredients. -2. Mix with fork (or in a food processor) just enough to -combine ingredients. -3. Put spoonfuls of mixture onto preheated, greased or -sprayed griddle or fry pan. Turn spoon for round -pancakes. -4. Turn pancakes as soon as bubbles form and -burst in the middle. Slide thin metal blade under -pancake and flip over. Second side is cooked when -centre springs back. -5. Put a dab of butter on cooked surface of several -pancakes. -6. Pile up so butter is between pancakes. Pour -syrup over before serving. -7. Serve Oaty pancakes for breakfast or brunch, with juice -or coffee. Pour syrup over the pile of buttered pancakes -and serve bacon or sausages alongside if you like. - -## Contribution - -Puremana - -;tags: breakfast quick sweet pancake cheesefare diff --git a/src/omelet.md b/src/omelet.md deleted file mode 100644 index 3417c74..0000000 --- a/src/omelet.md +++ /dev/null @@ -1,40 +0,0 @@ -# Omelet - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: ≈ 30 min -- 🍽️ Servings: 4 Omelets - -## Ingredients - -* 2 tablespoon quick-cooking tapioca -* 1/2 teaspoon salt -* 1/8 teaspoon pepper -* 3/4 cup milk, scalded -* 1 tablespoon butter, or margarine -* 4 egg yolks, beaten until thick -* 4 egg whites, beaten stiff -* Cheddar Cheese (optional for Cheese Omelet) - -## Directions -1. Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture thickened, stirring frequently. -2. Add butter. -3. Allow it to cool; combine with egg yolks, stirring occasionally. -4. Fold in egg whites. -5. Set oven for moderate 350°F. -6. Pour egg mixture into hot buttered frying pan. -7. Cook over low heat 3 minutes. -8. Transfer to oven; bake 15 minutes. -9. Omelet is done when an inserted knife comes out clean. -10. Cut across at right angles to handle of pan, being careful not to cut all the way through. -11. Fold carefully from handle to opposite side and serve on hot platter. - -### For Cheese Omelet - -* Add 1/2 cup grated sharp Cheddar Cheese just before folding in egg whites. -* Before putting omelet in oven, sprinkle top with an additional 1/2 cup of grated cheese. - -## Contribution - -- Anonymous - -;tags: eggs quick cheesefare diff --git a/src/onion-raitha.md b/src/onion-raitha.md deleted file mode 100644 index f4d6475..0000000 --- a/src/onion-raitha.md +++ /dev/null @@ -1,34 +0,0 @@ -# Onion Raitha (Indian Tzatziki) - -Raitha is an yogurt-based Indian style sauce that goes great with rice dishes such as Pilau and Biriyani. It's quite similar to -a greek Tzatziki and is quick and quite easy to make. It's great especially with super spicy indian dishes as it -provides as a sweet and cooling effect. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 2 min -- 🍽️ Servings: 4 - -## Ingredients - -- 500 gm of Greek Yogurt -- One Red onion -- 50 gm of Cucumber -- Sprigs of Mint -- Dash of Honey -- Hint of Chilli Powder (Spicy option)/ Hint of sugar (Sweet option) - -## Directions - -1. Chop the onion into tiny cubes (0.5-1cm or 3/8 inches sized cubes) -2. Slice the cucumber into tiny strips (Julienne). Hand crush the mint. -3. Prep the serving bowl with yogurt and add the onions and cucumber. -4. Add the mint, honey, 1 tsp of salt and the sugar/chilli powder (Depending on the sweet/spicy choice) -5. Mix well and serve. Garnish with additional mint as required. - -## Contribution - -Ram Pari - [website](https://github.com/ramkpari) - -Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` - -;tags: quick sauce indian
\ No newline at end of file diff --git a/src/orange-glorious.md b/src/orange-glorious.md deleted file mode 100644 index c5ef4cd..0000000 --- a/src/orange-glorious.md +++ /dev/null @@ -1,24 +0,0 @@ -# Orange Glorious - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 5 min -- 🍽️ Servings: 4 - -## Ingredients - -- 1 (6 ounce) can frozen orange juice concentrate -- 1 cup milk -- 1 cup water -- 1/2 cup white sugar -- 1 teaspoon vanilla extract -- 12 cubes ice - -## Directions - -1. In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Add ice cubes and blend until smooth. Pour into glasses and serve. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: drink sweet breakfast
\ No newline at end of file diff --git a/src/pan-pizza.md b/src/pan-pizza.md deleted file mode 100644 index 051d8e6..0000000 --- a/src/pan-pizza.md +++ /dev/null @@ -1,36 +0,0 @@ -# Pan pizza - - - -Pan pizza gives a thicc and crispy crust 🍕. For this recipe, start early with the dough, preferably the night before. It takes a lot of time, but little effort and gives a fantastic result. - -- ⏲️ Prep time: 30 min -- 🍳 Cook time: 8 hours - -## Ingredients - -- [no-knead pizza dough](no-knead-pizza-dough.html) -- [pizza sauce](pizza-sauce.html) -- cheese -- olive oil -- pepperoni (optional) -- mushrooms (optional) -- pineapple (optional) -- ...really whatever you like (optional) - -## Directions - -1. Preheat oven to max temp. -2. Add olive oil to the bottom of an iron skillet. The whole bottom and sides should be coated. -3. Add some oil to hands and shape dough into a ball. -4. Place ball to the center of the pan and press it down gently. It will not cover the whole bottom yet. -5. Cover the skillet and let the dough rest for minimum 30 min. -6. Press the dough to cover the whole bottom of the skillet. -7. Add pizza sauce, cheeze, and whatever you like on your pizza -8. Put in the middle of the oven, and cook for 15-20 minutes. - -## Contribution - -- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` - -;tags: basic pizza sauce diff --git a/src/pan-seared-chicken.md b/src/pan-seared-chicken.md deleted file mode 100644 index a72bd1b..0000000 --- a/src/pan-seared-chicken.md +++ /dev/null @@ -1,42 +0,0 @@ -# Pan-seared Chicken Fillet - - - -This is a quick and easy recipe to prepare delicious chicken fillets that are -juicy on the inside, and crisp on the outside. - -## Ingredients - -For this recipe I don't use any exact proportions, it's just a matter of cooking -it one time to get a sense of what the ideal proportions for you are. - -* Chicken fillet(s); I normally use chicken breasts -* Wheat flour -* Paprika -* Garlic powder -* Herbes de Provence - -## Directions - -1. Rinse the chicken fillets. -2. Remove excess moisture from the fillets by patting them with a paper towel. -3. If the fillets are too thick, cut them in half. -3. In a small container, pout enough flour and mix in paprika, garlic powder, - Provence herbs, salt, and black pepper to your liking. -4. Add a little cooking oil to the pan and heat it up to medium-high heat. -5. Coat the fillets by rolling them in the wheat mix. -6. Once the pan is hot, put the fillets on the pan and sear each side for about - 5 minutes over medium-high heat. -7. As a final tip, if your fillet is too thick after all, you can just lower the - heat at the end and cook it for about 2-3 more minutes. -8. And that's it. Winner winner chicken dinner! - -Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: chicken fry diff --git a/src/pancake.md b/src/pancake.md deleted file mode 100644 index 3b1bbf7..0000000 --- a/src/pancake.md +++ /dev/null @@ -1,25 +0,0 @@ -# Pancake - - - -Here is a simple Pancake recipe - -## Ingredients -- 200g wheat flour -- 200 ml milk -- 2 Eggs -- 2 teaspoon sugar -- 1 teaspoon baking soda -- a little bit of salt - -## Directions -1. combine all ingredients all in a bowl and stir -2. preheat a pan and add some oil -3. Pour or scoop the batter onto the pan -4. Brown on both sides - -## Contribution - -BeFe - -;tags: quick breakfast sweet pancake cheesefare diff --git a/src/paneer-tikka-masala.md b/src/paneer-tikka-masala.md deleted file mode 100644 index 18d99c5..0000000 --- a/src/paneer-tikka-masala.md +++ /dev/null @@ -1,42 +0,0 @@ -# Paneer Tikka Masala - - - -## Ingredients - -- 250g cubes paneer -- 1 onion -- 1 capsicum -- 200ml tomato puree -- 1 tsp red chilli powder -- 1 tsp turmeric powder -- 1 tsp coriander powder -- 1/2 tsp garam masala powder -- 100ml thick yogurt -- 1 tsp fenugreek powder -- dry fenugreek leaves -- cardamom -- cumin seeds -- shaved ginger -- 20ml garlic paste -- 1 bowl corn - -## Directions - -1. Take a glass container, and mix the cubed paneers with half a tea spoon of red chilli powder, turmeric powder, coriander powder, garam masala powder, fenugreek powder, and 50g yogurt. -2. Let the mix marinade for at least an hour. - -3. Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough. -4. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for about a minute or two. -5. Now add chopped onions and tomatoes to the sautee. Add some shaved ginger and garlic paste and let it sauté until some raw flavour disappears. -6. Add the tomato purée, dry fenugreek leaves, and let it cook for about 15 minutes. -7. As the spice and tomato purée looks cooked, add some water to the mixture and let it cook more. - -8. Now add the grilled paneer, some chopped vegetables of choice, corn and stir the mixture well. -9. One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish with lemon juice, fresh coriander. (It can be served with bread of any preference.) - -## Contribution - -Arth Patel - [Website](https://arthnpatel.com) - -;tags: indian lunch spicy diff --git a/src/parmesan-potatoes.md b/src/parmesan-potatoes.md deleted file mode 100644 index 725e552..0000000 --- a/src/parmesan-potatoes.md +++ /dev/null @@ -1,40 +0,0 @@ -# Parmesan potatoes - - - -You can have this as a side dish, or for breakfast. Well, you can have it -whenever and wherever you want if you are cooking it! We are grown ups here -after all. - -## Ingredients - -As you can already probably imagine, this dish doesn't require a lot of -ingredients. The quantities are for one average hungry student. If you want to -have it as a side dish this should be enough for two persons. - -* 2-3 medium-sized potatoes -* Butter -* Parmesan cheese -* Rosemary; dried should be fine, but fresh is obviously better - -## Directions - -1. Cut the potatoes into small cubes. -2. Add some butter to a frying pan and heat up. -3. Add potatoes to frying pan, salt them and fry over medium heat for about - 20 minutes moving the potatoes from time to time. -4. About 3-5 minutes before removing the potatoes from the heat, add some - rosemary leaves a stir the potatoes. -5. Remove potatoes from pan, serve and add shredded Parmesan and some freshly - ground pepper on top. -6. Enjoy! - -Originally published at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: potato side diff --git a/src/party-mimosa.md b/src/party-mimosa.md deleted file mode 100644 index 009467c..0000000 --- a/src/party-mimosa.md +++ /dev/null @@ -1,19 +0,0 @@ -# Party Mimosa - -## Ingredients - -- 1 (12 ounce) can apricot-mango nectar -- 1 (12 ounce) can pineapple juice -- 1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted -- 1 (750 milliliter) bottle cold champagne -- 3/4 cup cold water - -## Directions - -1. Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: drink sweet breakfast
\ No newline at end of file diff --git a/src/pasta-alla-norma.md b/src/pasta-alla-norma.md deleted file mode 100644 index fba2674..0000000 --- a/src/pasta-alla-norma.md +++ /dev/null @@ -1,35 +0,0 @@ -# Pasta Alla Norma - -A delicious Sicilian pasta dish, with Aubergines in a tomato sauce topped with fresh basil. - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 40 min -- 🍽️ Servings: 4 - -## Ingredients - -- 3 aubergines (900g) -- 300g spaghetti -- 100ml olive oil -- 5 garlic cloves, minced -- 1 chilli (or 1 tsp of dried chilli flakes) -- 2 x 400g tinned chopped tomatoes -- 1 teaspoon dried oregano -- 1 teaspoon caster sugar -- Fresh basil - -## Directions - -1. Preheat oven to 220c (fan), or gas mark 7. -2. Use a peeler to shave off alternating strips on your aubergines, so they looked striped, like zebras. -3. Then cut the aubergine widthways into 1cm thick slices. Place into a bowl with 75ml of olive oil, a good pinch of salt and black pepper. Coat the aubergines, then spread them onto two or three baking paper-lined trays. Roast for 30-35 minutes until dark brown. -4. Whilst the aubergines are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat. Add garlic and chillis and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened. -5. Cook the pasta according to packet instructions, once al dente, drain and retain some of the pasta water. -6. Once cooked, add the aubergine to the pasta sauce and mix well. Then add the spaghetti to the aubergine and sauce mixture, making sure everything is evenly coated. Add some of the pasta water if required to loosen the sauce, then top with fresh basil. -7. Check for seasoning, then serve immediately. - -## Contribution - -- James - [website](https://jameskent.xyz) - -;tags: italian pasta fasting diff --git a/src/pasta-navy-style.md b/src/pasta-navy-style.md deleted file mode 100644 index 19dc6e2..0000000 --- a/src/pasta-navy-style.md +++ /dev/null @@ -1,52 +0,0 @@ -# Pasta Navy Style - - - -This is one of the three pasta dishes that I usually cook. It's a Russian pasta -recipe that is fast and easy to make and is quite tasty. - -## Ingredients - -Here are the ingredients for about two hearty adult portions: - -* 250g pasta. Usually I prefer to use fusilli or penne, but any short-cut pasta - should do. -* 300-400g ground beef -* 3-4 tomatoes -* 1 carrot -* 1/2 onion -* 2-3 garlic cloves -* Cumin -* Paprika - -## Directions - -1. Add olive oil to your frying pan, heat it to medium-high heat. -2. Chop some onions and add them to the preheated pan. -3. After a couple of minutes add the ground beef to the pan, salt it and mix it - a bit with the onions in the pan. -4. When the meat is almost done, mince the garlic and add it together with the - cumin and paprika to the pan. -5. Cook the pasta in a pot until its done al dente while the beef is being - cooked. -6. Grate the tomatoes over the pan using a grater with small-sized slots, in - such a way that the tomato paste and juice falls right away from the grater - to the pan. -7. Grate the carrot using a grater with medium-sized slots and add it to the - pan. -8. Salt some more to taste, and add some black pepper to taste, mix. -9. Cook it over medium/medium-low heat for about 10-15 minutes or until the - water and juices from the tomatoes have almost completely evaporated. -10. Once (or if) the pasta and beef is already cooked, add the pasta to the pan - and cook for another couple of minutes. -11. Serve hot and enjoy! - -Originally published at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: russian pasta beef diff --git a/src/pasta-sauce.md b/src/pasta-sauce.md deleted file mode 100644 index 9bf3a86..0000000 --- a/src/pasta-sauce.md +++ /dev/null @@ -1,25 +0,0 @@ -# Pasta sauce - -This is very simple pasta sauce. -Unlike modern store-bought sauces, there is no added sugar, only the subtle taste of San Marzano tomatoes. - -## Ingredients - -- a can of San Marzano tomatoes (or home-grown with some extra pulp) -- onion or garlic -- olive oil -- oregano or basil (Dried or diced) - -## Directions - -1. Heat up olive oil on saucepan. -2. Add and roast either diced or grated onion or crush and sliced garlic until translucent. -3. Add San Marzano tomatoes, include the liquids from the can if possible. -4. Simmer contents of the pan and crush the tomatoes on the pan with your instrument of choice. -5. Additionally add desired herbs. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: italian basic sauce fasting diff --git a/src/pasta.md b/src/pasta.md deleted file mode 100644 index 00f06ad..0000000 --- a/src/pasta.md +++ /dev/null @@ -1,33 +0,0 @@ -# Pasta (store bought) - -This is a simple outline of how to cook pasta. -TL;DR: you boil it. -Pasta is usually eaten with some kind of [pasta sauce](pasta-sauce.html) or used in another dish. - -## Ingredients - -- pasta -- basil (optional) -- butter (optional) - -## Directions - -1. Fill a large pot about half or 3/4th full with water. -2. Salt the water profusely. The rule of thumb is that water for boiling pasta should taste as salty as the sea. -3. Bring water to a rolling boil. -4. Now add pasta. -5. Keep it boiling, but decrease heat as it tries to overflow. -6. Wait until pasta is at the preferred softness (see below), then strain it. -7. While the pasta is sitting in your strainer, you may add basil leaves or other herbs and aromatics. I also recommend taking a knob or so of room temperature butter and add it in and stirring it, melting it into the pasta. - -### How long should pasta be cooked? - -The often recommended way to cook most pasta is *al dente*, which often means "slightly undercooked," or with a subtle firmness that makes it still substantial. -Cooking pasta more than that is no great crime, -but if you keep it in there for *too* long, it'll become mush. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: italian pasta quick basic fasting diff --git a/src/pate-chinois.md b/src/pate-chinois.md deleted file mode 100644 index 4629dc7..0000000 --- a/src/pate-chinois.md +++ /dev/null @@ -1,58 +0,0 @@ -# Pâté Chinois (Quebec Style Shepherd’s Pie) - - - -This is the most traditional dish that every household eats in Quebec. As a kid, you would eat Pâté Chinois at least once a week, either at home or at the school's cafeteria,. It is very similar to a Shepherd’s Pie, as it is divided in 3 layers of ingredients: meat, legumes and mashed potatoes. The literal translation of the name is something like _chinese pie_. You can search for the origin of the name on the internet, I'm not an history teacher. - -- ⏲️ Prep time: 20 min -- 🍳 Cook time: 40-60 min -- 🍽️ Servings: 6-8 - -## Ingredients - -### Mashed potatoes layer -* 1½ lb of potatoes or around 6 big one, peeled and diced -* 2 tbsp of butter -* ½ cup milk -* 1 tsp of herbs de Provence or dried parsley -* (optional) ½ cup of strong cheddar cheese, grated -* Pinch of nutmeg -* Paprika - -### Beef layer -* 1 tbsp of butter -* 1 lb of ground beef -* 1 onion, diced -* 1 tbsp of soya sauce -* 1 tbsp of herbs de Provence -* 1 tsp of Worcestershire sauce - -### Corn layer -* 1 small can (around 14oz) of whole kernel corn -* 1 small can (around 14oz) of cream style corn - -## Directions - -1. Preheat the oven to 375°F (190°C). -2. In a large pot of salted water, cook the potatoes for 20-30min or until tender. Drain. -3. Add the butter, the milk, the herbs, the nutmeg and mash the potatoes with a masher or an electric mixer. Gradually -add the cheese. Season with salt and pepper and set aside. -4. In a pan at medium-high heat, brown the onion in the butter and cook the beef until golden brown. Add the herbs, the Worcestershire and the soya sauce and cook it for another 2min. Set aside. -5. In a 6-8 inch baking dish, press the meat into the bottom. Evenly cover with the whole kernel corn, the cream corn and finish with the layer of mashed potatoes. -6. Sprinkle some paprika to taste. -7. Bake it in the oven for 20-30min. -9. (Optional) Finish the cooking under the broiler for no more than 2min. -10. Serve with ketchup on top and with marinated beets on the side. - -## Note - -- For a vegetarian alternative, you can replace the beef with 500g of fake meat and a can of 19oz of lentils (drain and washed). -- This recipe can be easily double and you can also freeze it for lunches. -- If you like mushrooms, you can brown 1/2 cup of sliced mushrooms with the onions of the beef layer. -- If you want to be wild, you can swap the corn layer with a mix of diced veges like black radishes, parsnips, carrots, turnips and/or cauliflower. - -## Contribution - -- Julien [contact](mailto:levesquej@protonmail.com) - -;tags: quebec beef pie potatoes
\ No newline at end of file diff --git a/src/peanut-butter.md b/src/peanut-butter.md deleted file mode 100644 index 73c6efa..0000000 --- a/src/peanut-butter.md +++ /dev/null @@ -1,17 +0,0 @@ -# Peanut Butter - -## Ingredients - -- 1 lb. of raw pre-shelled peanuts - -## Directions - -1. Spread peanuts on a large baking sheet and roast in the oven at 350°F (175°C) for ten to twelve minutes -2. While the peanuts are still hot remove any skins from them. This is best done by wrapping a few handfuls at a time in a dish towel and rolling them against each other for several seconds. -3. Put all your roasted and skinned peanuts in a food processor, add salt if desired, and chop until you have reached your desired thickness of peanut butter. (This may take a few minutes) - -## Contribution - -- Jacob Smith - [website](https://jacobwsmith.xyz) - -;tags: spread snack basic fasting diff --git a/src/pepper-sauce.md b/src/pepper-sauce.md deleted file mode 100644 index 0e62b29..0000000 --- a/src/pepper-sauce.md +++ /dev/null @@ -1,28 +0,0 @@ -# Pepper Sauce - -A very basic pepper sauce that is great for steaks and other dishes - -- ⏲️ Prep time: 2 min -- 🍳 Cook time: 20 min -- 🍽️ Servings: 4 - -## Ingredients - -- 1 tablespoon freshy ground rose pepper, green pepper and black pepper -- 1 teaspoon dijon mustard -- 1dl bouillon -- 2dl cream -- Salt if needed - -## Directions - -1. Ground the peppers and put them on the pan and roast them for about one minute while moving the peppers with your spatula -2. Mix in the mustard and bouillon and bring to a boil -3. Add in the cream and let the sauce thicken on medium heat for about 10-20 minutes -4. Taste the sauce and add salt if needed - -## Contribution - -- Vili Kangas - -;tags: sauce steak diff --git a/src/pho-soup.md b/src/pho-soup.md deleted file mode 100644 index 4ab2d3e..0000000 --- a/src/pho-soup.md +++ /dev/null @@ -1,43 +0,0 @@ -# Pho Soup - - - -Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western pallete. This recipe is designed to be as easy to make as possible, while simultaneously being as based as possible. - -- ⏲️ Prep time: 20 min -- 🍳 Cook time: 2 hours -- 🍽️ Servings:4 - -## Ingredients - -- Garlic (4-8 large cloves) -- Spring Onions -- Cardamom Seeds (10 or so) -- Star Anise (4-5) -- Ginger -- Cinnamon Sticks (3-5 sticks) -- Diced Beef (300g) -- Beef Bones with marrow (3x) -- Beef bouillon cubes (1-3) -- Coriander (to taste) -- 1 Lime (to taste) -- Fish/Oyster Sauce -- Honey or Brown Sugar -- Rice noodles - -## Directions - -1. Heat your oven and place the spices (garlic, cardamom seeds, cinammon sticks, star anise and ginger) on a tray and bake them until browned or decently toasted. -2. Boil bones until you remove most of the scum, and transfer the spices from the oven into the pot. Life will be easier if you can place the spices in a tea strainer of sorts, otherwise, it's not the worst thing in the world fishing them out later on. -3. Add beef bouillon cubes, diced beef, fish/oyster sauce, and honey/sugar, then simmer for a couple hours with the lid on. -4. Cook the rice noodles (should only take a few minutes, just until the texture is al dente enough). -5. Once the broth is done cooking, fish out the spices that you added at step 2. It's worth doing this rather than accidently chewing on a bit of star anise, trust me. -6. Cut up coriander and spring onions as garnnish. -7. Add rice noodles to bowl, followed by the broth and its contents, followed by the garnish. This can be made and eaten within 1 hour if you want it quickly, but typically with broths the longer you simmer the tastier it'll be. - -## Contribution - -- Jon Burga - [website](https://jonburga.com), -[donate-btc]( `bc1qqsj592ls8xdhxpf5h4e8wj2w3v9uvv6mc6gz7f`) - -;tags: vietnamese beef diff --git a/src/pickled-onions.md b/src/pickled-onions.md deleted file mode 100644 index 39de447..0000000 --- a/src/pickled-onions.md +++ /dev/null @@ -1,29 +0,0 @@ -# Pickled Red Onions - -A good way to use up older red onions and goes great with just about anything. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 10 min -- 🍽️ Servings Varies - -## Ingredients - -- Red Onions -- Vinegar -- Water - -## Directions - -1. Cut onion in half and slice root to stem and place in a jar -2. Mix equal parts of water and vinegar in a pot and bring to a boil. Add salt to taste -3. As soon as it begins to boil, turn off and pour the mix into the jar and allow to cool. -4. Seal and place in fridge for a few hours until vibrant pink. - -## Notes -- You can add other herbs or spices before sealing it to give different flavors as well. Use any of your standard pickling spices if desired. - -## Contribution - -- AJ XMR: `45kYSzfMbY79HeuFoJC2sSGwoXCkty7X6F8nD7rNMkmuZvsDwoAnxDk3B1bT4rK2Je6z9cvKoxxGqS7aUbzvQajzEcK8nfQ` - -;tags: quick side basic diff --git a/src/pilaf.md b/src/pilaf.md deleted file mode 100644 index 47670d2..0000000 --- a/src/pilaf.md +++ /dev/null @@ -1,32 +0,0 @@ -# Pilaf - -Popular central asian and middle eastern dish. -High in nutrition, designed to be prepared and eaten communally. - -## Ingredients - -- long grain [rice](rice.html): 1 kg -- meat (lamb or any other kind of meat): 1.5 kg -- carrots -- onions -- raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional) - -## Directions - -1. Put 250 ml of cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out. -2. Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt. -3. Add 500 g of chopped onions, then wait 2 minutes and add 500 g of sliced carrots, boil for another 2 minutes. -4. Add 500 ml of water diluted with tomato paste, boil for 5 minutes. -5. Rinse the rice and put it into the cauldron but do not mix. -6. Add another 500 ml of water diluted with tomato paste and wait until it is boiling. -7. Reduce the heat to minimum, then add two table spoons of salt. -8. Close the cauldron and leave it on low heat for 1.5-2 hours. -9. 1 hour before it is ready(or when you can't see water above the rice), add 5 cloves of garlic. -10. You can now turn over the rice if it is undercooked and add some raisins. -11. Keep boiling until all water is evaporated. - -## Contribution - -- Roman Mirzayev - -;tags: uzbek rice lamb diff --git a/src/pizza-dough.md b/src/pizza-dough.md deleted file mode 100644 index 0f9ed5a..0000000 --- a/src/pizza-dough.md +++ /dev/null @@ -1,25 +0,0 @@ -# Pizza Dough - -Here is a simple pizza dough recipe. Basically you use a 2/1 ratio of -flour/liquid. If you use other flour like rye, you may need more liquid. - -## Ingredients - -- 400g flour (basic wheat flour) -- 200ml lukewarm water -- 1 pkg (7g) dry yeast -- 1 spoon olive oil -- 1 teaspoon salt -- a teensy bit of sugar (to feed the yeast) - -## Directions - -1. Combine all the ingredients in a bowl and knead into a dough. -2. Let it rest for about 30 minutes somewhere lukewarm -3. Add some flour to a table and roll the dough out there. - -## Contribution - -BeFe - -;tags: basic pizza diff --git a/src/pizza-sauce.md b/src/pizza-sauce.md deleted file mode 100644 index e98eb27..0000000 --- a/src/pizza-sauce.md +++ /dev/null @@ -1,28 +0,0 @@ -# Pizza sauce - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 0.5-2 hours - -## Ingredients - -- 400g canned tomatoes, preferebly skinned and whole -- 150g tomato puré -- 1 medium sized onion -- olive oil -- garlic -- oregano -- chili pepper (optional) - -## Directions - -1. Dice onion and fry in olive oil on medium heat. -2. Add chopped garlic and chili pepper (optional) for some minutes. -3. Mix in tomato puré, salt, pepper, and oregano. Cook until puré gets oily. -4. Add canned tomatoes, and crush with spatula. -5. Let it sit on low heat. The longer the better. - -## Contribution - -- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` - -;tags: basic pizza sauce diff --git a/src/pork-based-chili-con-carne.md b/src/pork-based-chili-con-carne.md deleted file mode 100644 index 1d0422f..0000000 --- a/src/pork-based-chili-con-carne.md +++ /dev/null @@ -1,41 +0,0 @@ -# Chilli con Carne - -Thinly minced and non-lean mince is preferred. -Spices shall be left to the choice of the cook, if at all desired. -Mince should be broken up well before cooking. - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 1-2 hours - -## Ingredients - -- Chorizo pork sausage -- Pork mince -- Bacon strips -- Tomato sauce -- Chilis -- Kidney beans -- Olive oil -- Wine -- Butter -- (spices) - -## Directions - -1. As pan heats: Slice chilis and chorizo as desired -2. Olive oil in pan heat on high -3. Pork mince in. -3. Butter add -4. Bacon add -5. Add 3/4 of tomato sauce -6. Add chilis and chorizo -7. Add spices and beans. Then wait until audible spitting of sauce has lasted for around 40 min -8. Add remainder of sauce -9. Add wine -10. Lower flame, cover pan, then maintain a gentle simmer for 20-40 min - -## Contribution - -[Jacob Siggins](https://www.jacobsiggins.co.uk) - -;tags: mexican beans pork diff --git a/src/pork-carnitas.md b/src/pork-carnitas.md deleted file mode 100644 index a2fc786..0000000 --- a/src/pork-carnitas.md +++ /dev/null @@ -1,38 +0,0 @@ -# Slow-cooked Pork Carnitas - -This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals (depending on how many people will be eating it). Leftovers can be refrigerated for 4-5 days. - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 8 hr 30 min -- 🍽️ Servings: 10-11 - -## Ingredients - -- 2 ½ lbs. boneless pork shoulder -- 6 cloves of garlic, cut into slivers -- 1 ½ teaspoons cumin -- ½ teaspoon sazon -- ¼ teaspoon dry oregano -- ¾ cup low sodium chicken broth -- 2-3 chipotle peppers in adobo sauce -- 2 bay leaves -- ¼ teaspoon dry adobo seasoning - -## Directions - -1. Season pork with kosher salt and pepper. -2. In a medium sauté pan on medium-high heat, brown pork on all sides. -3. Remove from heat and allow to cool, about 10 minutes. -4. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers as far in as you can. -5. Pour chicken broth in slow cooker. -6. Add pork and season with cumin, adobo, sazon, and oregano. -7. Add bay leaves and chipotle peppers. -8. Cover and cook low for 8 hours. -9. After 8 hours, shred pork using 2 forks and combine with juices. -10. Let cook for another 15-30 mins. - -## Contribution - -- sam - -;tags: pork slowcooked mexican diff --git a/src/portuguese-steak-with-beer-sauce.md b/src/portuguese-steak-with-beer-sauce.md deleted file mode 100644 index 86c54a0..0000000 --- a/src/portuguese-steak-with-beer-sauce.md +++ /dev/null @@ -1,30 +0,0 @@ -# Bitoque - Portuguese Steak with Beer Sauce - -Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, its name comes from being cooked in wood burning ovens in the oil mills. Good in combination with red wine, beer sauce that I am going to also provide the ingredients and directions on how to do, [rice](https://based.cooking/rice.html), french fries and a salad. - -## Ingredients - -- sirloin steaks -- garlic -- olive oil q.b. (quanto basta – ‘enough’) -- medium fat milk -- beer -- mustard -- flour -- eggs - -## Directions - -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 - -- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker) - -;tags: portuguese beef diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md deleted file mode 100644 index b88662e..0000000 --- a/src/potato-and-eggplant-curry.md +++ /dev/null @@ -1,42 +0,0 @@ -# Potato and Eggplant (Aubergine) Curry - -A simple and tasty curry that is easy to customise. - -## Ingredients - -- 1 large eggplant (aubergine) -- 2 medium potatoes -- 3 tbsp olive oil -- 2 onions (finely sliced) -- 2 garlic cloves (crushed) -- 2 tsp garam masala -- 2 tsp turmeric -- 2 tsp ground coriander -- 400 ml can chopped tomatoes -- 400 ml can coconut milk -- rice - -### Optional extras -- carrots -- red peppers (capsicums) -- paneer - -## Directions - -1. Heat the oven to approximately 200 °C (392 °F). -2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes. -3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes). -4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two. -5. Tip in the canned tomatos and coconut milk. Add the eggplant, and chunks of potato. - - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums). -7. Cover and simmer for ~15-20 minutes. -8. Boil 2 serves of rice -9. Remove the lid and cook for a further 5 minutes, or until reduced. - - A nice optional addition at this point is paneer. -10. Serve with the rice - -## Contribution - -- Luke Chadwick - [website](https://lukechadwick.com) - -;tags: indian curry potato fasting diff --git a/src/potato-leek-soup.md b/src/potato-leek-soup.md deleted file mode 100644 index fd15638..0000000 --- a/src/potato-leek-soup.md +++ /dev/null @@ -1,31 +0,0 @@ -# Potato Leek Soup - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 1 hour 20 min -- 🍽️ Servings: 2 - -## Ingredients - -- 3 tablespoons unsalted butter -- 2 large leeks -- 1 quart chicken or veggie stock -- 11 ounces peeled and sliced waxy potatoes -- 1 bay leaf -- ¾ cup heavy cream -- white pepper -- (optional) ½ teaspoon ground nutmeg -- (optional) ½ tablespoon dill weed - -## Directions - -1. Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends. -2. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat. -3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender. -4. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency. -5. Stir in heavy cream and salt to taste. - -## Contribution - -- Cactar - [website](https://infinitevoid.dev/) - -;tags: potato soup vegetables cheesefare diff --git a/src/pozharskiye-cutlets.md b/src/pozharskiye-cutlets.md deleted file mode 100644 index d95fa67..0000000 --- a/src/pozharskiye-cutlets.md +++ /dev/null @@ -1,33 +0,0 @@ -# Pozharskiye Cutlets - -Famous Russian cutlet recipe, favoured by Nicholas I. -Despite what seems to be a massive amount of butter required, they're rather light, yet creamy. - -## Ingredients - -- Chicken mince -- Butter (originally, 1 part butter per 2 parts chicken; 1/4 works perfectly fine) -- Eggs (~1 egg per 500g chicken, plus 3-5 for the breading) -- A couple white bread loaves (store-bought breadcrumbs also suffice, but require more eggs) -- Spices/salt (optional, recommended) -- Non-lard based, non-chunky sauce (optional) -- Onions (optional) - -## Directions - -1. Prepare 2 medium-sized and 1 extra large bowl, a few plates and a regular frying pan. -2. Get the chicken out of the cold and into the XL bowl. Butter, too, but onto a plate. -4. While they warm up, crumb up the bread. By hand. The smaller, the better. If you're using store-bought crumbs, just put those into a bowl. -5. Mince the chicken, if necessary. Mince the onions, if you desire them. Divide butter, once softened, into medium bits. -6. Add eggs to the meat and put a few into a medium bowl; mix both bowls' contents thoroughly. -7. Add the spices, salt and/or sauce of your choosing. Some may consider this barbaric, but I found that Heinz's mustard ketchup works exceptionally well with the recipe. They'll come out a tad red, though. -8. Add the softened-up butter to the XL bowl and mix thoroughly. -9. MAKE A TEST CUTLET by rolling up a small ball of the mince, then dipping it into the bread, then into the eggs, then into the bread again, compounding the breading slightly between dips. More dips means less leaked butter/juice, but don't overdo it lest you want more bread than meat in your cutlet. -10. Fry, let cool and then taste the cutlet. (Pozharskiye are very juicy, so liquid in the pan is to be expected.) -11. If unsatisfied, add more flavoring or throw everything away. If satisfied, repeat step 9. (Most cutlet sizes work well. Haven't tried making giant or tiny ones, though.) - -## Contribution - -Dick, with love from the Motherland. - -;tags: russian chicken diff --git a/src/quesadilla.md b/src/quesadilla.md deleted file mode 100644 index a08eddc..0000000 --- a/src/quesadilla.md +++ /dev/null @@ -1,35 +0,0 @@ -# Quesadilla - - - -A quick and easy low-prep meal, able to be taken anywhere. - -- ⏲️ Prep time: ~5 minutes + ingredients prep time -- 🍽️ Serves: 1 - -## Ingredients - -- 1-2 tortillas. Any brand works, but you can decide if you want the tortilla folded in half, or 2 tortillas together. -- ~4 small pinches of (Mozzarella, Oaxaca, or Montery Jack cheese). - - Most cheeses are fine, but the taste of oaxaca cheese is more authentic. - - If you don't have pre-grated cheese, you can cut thin slices off of the block of cheese. -- A thin coating of oil on the pan. It will be more traditional, but also more unhealthy. (Optional) -- Any ingredients you want. ie, veggies, chicken, mushrooms (cooked), or beans - -## Directions - -1. Heat a pan to medium with an (optional) thin coating of oil. -2. Lay a single tortilla down on the pan and arrange cheese on the edges. - - Arrange on 1 edge if you are making a folded quesadilla. Do both edges if using 2 tortillas. The cheese will help make sure the ingredients don't fall out when flipping. -3. Add the ingredients onto one half of the tortilla if using 1, or the entire surface if using 2. -4. Fold empty half of the tortilla in the pan onto itself if you are only using one tortilla. - - If you are using 2 simply place the second on top of the first. -5. Periodically flip the torilla until both sides are golden brown. - - This may be hard if using 2 tortillas, so try your best or transfer it to a plate, flip it with your hands, and transfer it back to the pan. - -## Contributors - -- peebowo -- Zyansheep - -;tags: mexican quick cheesefare diff --git a/src/quickbreakfastspaghetti.md b/src/quickbreakfastspaghetti.md deleted file mode 100644 index 6660f54..0000000 --- a/src/quickbreakfastspaghetti.md +++ /dev/null @@ -1,31 +0,0 @@ -# Quick Breakfast Spaghetti - -A quick breakfast spaghetti recipe that covers a healthy amount of carbs, fat, and spices. Eggs -and/or bacon can be added to cover some protein, you should cook those while the boiler is cooking -the spaghetti for time efficiency. - -## Ingredients - -- Spaghetti (any kind you prefer) -- Ground spices (I like to use cumin, tumeric, paprika, and garlic) -- Tomato Paste/Sauce (preferably one with basil and without preservative) -- Extra Virgin Olive Oil - -## Directions - -1. Boil some water fully and prepare a pot. -2. While the water is boiling, add all your spices in the pot with the spaghetti on top. -3. Pour the boiled water on the spaghetti to make it soft so you can immerse it fully in the water. -4. Mix thoroughly the water with the spices and salt and pepper if needed. -5. Place the pot on the stove, keep it boiling, and stir every minute or two for 8 minutes. -6. It should take no more than 8 minutes, but you can check if it is fully cooked by tasting one piece at a time. -7. Once it is fully cooked, strain the water from the pot and keep the spaghetti in. -8. Before placing it back on the stove, add and mix a generous amount of olive oil. Now's the time to add bacon or turkey if you are also using that. -9. While stirring the spaghetti, add your tomato sauce or paste and keep mixing for a minute and avoid letting it stick to the boiler. -10. Pour the spaghetti out in your favorite bowl and enjoy! - -## Contribution - -- Sadoon AlBader - [website](https://soulserv.xyz) - -;tags: breakfast pasta diff --git a/src/ragu.md b/src/ragu.md deleted file mode 100644 index 6121fd7..0000000 --- a/src/ragu.md +++ /dev/null @@ -1,42 +0,0 @@ -# Ragù - -## Ingredients - -- 1 pound tubular dried pasta -- 1 pound sweet Italian sausage -- 1 onion, minced -- 1 carrot, minced -- 1 celery stalk, minced -- 28oz (825 ml) can of whole tomatoes -- 3 tablespoon of tomato paste -- 1/4 cup fresh parsley -- 1 sprig of fresh thyme -- 1 sprig of fresh rosemary -- grated Parmesan cheese (optional) -- extra-virgin olive oil - -## Directions - -1. Sauté sausage crumbles in a large pan or dutch oven over medium-low heat. -Add enough olive oil to gently fry the crumbles. -Cook about five minutes until opaque, not browned. -2. Add minced onion, carrot, and celery, and parsley to the pan. -Stir often and add more olive oil if pan is dry. -Cook 30 minutes on very low heat until vegetables are caramelized and sausage is browned. -3. Add canned tomatoes and their juice. -Break up tomatoes in the pan. -4. Bring to a simmer then add thyme and rosemary -5. Continue simmer uncovered for 20 minutes, until thickened. -6. Mix tomato paste with 1 cup of hot water. -Reduce heat to very low and add mix to the pan. -7. Cook about 10 minutes until the sauce is dark red and glistens with oil. -8. Remove herb sprigs and add pepper to taste. -9. Meanwhile, boil large pot of salted water then cook and drain the pasta. -10. Serve ragù over plate of pasta and top with grated parmesan cheese; - -## Contribution - -Support the [site](https://based.cooking/pix/bitcoin-based-cooking.webp). -Luke's Vultr referral credits won't last forever... - -;tags: italian pasta cheesefare fasting diff --git a/src/red-sauce.md b/src/red-sauce.md deleted file mode 100644 index f02ddd7..0000000 --- a/src/red-sauce.md +++ /dev/null @@ -1,39 +0,0 @@ -# Red Sauce (Ragu all'Italiana) - -My great-grandma's red sauce. All purpose: good for pastas, lasagnas, subs, etc. - -- ⏲️ Prep time: 12 mins -- 🍳 Cook time: Simmer all day -- 🍽️ Servings: 7 - -## Ingredients - -- 1/3 lb salt pork -- 2 lb chuck roast -- 3 Cloves of garlic -- Crushed hot red pepper -- Sweet onion -- Large carrot -- 2 Bay leaves -- 2 tbsp. Olive oil (she used mazola oil) -- 12 oz. Can tomato paste -- 29 oz. Diced tomatos -- 29 oz. Tomato puree - -## Directions - -1. Mince the garlic, peel the carrot, peel and cut the onion in half. -2. Pour the oil in a large pot at medium low heat. -3. Chop the salt pork and chuck roast simmer in oil with garlic. -4. Simmer until the meat has browned. -5. Add the tomato, full carrot, and onion. -6. Add bay leaf and red pepper then give it a good stir. -7. Lower heat let simmer for a few hours. -8. Occasionally stir, and add water if sauce gets too thick. -9. Add salt and pepper to taste. - -## Contribution - -- Laurent Micheli - [website](https://digitalstatic.xyz) - -;tags: italian sauce diff --git a/src/refried-beans.md b/src/refried-beans.md deleted file mode 100644 index 6eae044..0000000 --- a/src/refried-beans.md +++ /dev/null @@ -1,45 +0,0 @@ -# Refried Beans - - - -One of my favorite dishes that works either as an appetizer or side dish is -refried beans. A classic from Mexican cuisine, that is best eaten with some -totopos, or tortilla chips. - -## Ingredients - -As usual, the ingredients here are for about two adult portions: - -* 400-500g can of pre-cooked beans -* 1/4 onion -* 3-4 garlic cloves -* Cumin -* Paprika -* 2-4 spoonfuls butter -* Cooking oil (can be olive oil) - -## Directions - -1. Add the oil and the butter to the frying pan and heat to medium heat. -2. Chop the onion and mince the garlic. -3. Once the frying pan is heated, add the onion and garlic to the pan, and fry - them for about 3 minutes. -4. Add salt, cumin, and paprika to taste. Usually I add paprika until the mix is - a brownish red. Mix with your spatula, and let fry for about 5 minutes. -5. Open the can of beans and pour the beans into the pan. Depending on how - liquid you want the refried beans to be, you can use all or just some part of - the liquid inside the can. I usually get rid of some of the liquid from the - can before pouring the beans. -6. Mash the beans and mix. Let them fry at medium-low to medium heat for about 5 - to 10 minutes, mixing from time to time. -7. Serve, and enjoy with some totopos. - -Originally published at [https://www.yaroslavps.com/food/refried-beans/](https://www.yaroslavps.com/food/refried-beans/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: mexican beans fasting diff --git a/src/rice.md b/src/rice.md deleted file mode 100644 index 102765c..0000000 --- a/src/rice.md +++ /dev/null @@ -1,33 +0,0 @@ -# Rice - -Rice is easy to make in any pot. -The simple use of different spices can change its use or what it accents. - -## Ingredients - -- rice -- [chicken stock](chicken-stock-bone-broth.html) (optional) -- onion or garlic (optional) -- lime and cilantro (optional, for a Mexican taste) - -## Directions - -1. Add some amount of rice to a pot that has a cover. -2. Add twice as much liquid to the same pot. Water is typical, but for extra flavor, use stock or broth. -3. If desired, dice onion or garlic and mix into rice. -4. Cover the pot, put it on the stove and turn the heat on the highest level. -5. As soon as you hear the water beginning to bubble and boil over, turn the heat down to low and allow it to simmer. -6. Wait for twenty minutes or so until the liquid has evaporated and the rice will be ready. - -### For Mexican rice - -For Mexican rice, you might want to avoid cooking in stock to avoid taste clashes. - -6. Dice up some cilantro. -7. Mix in cilantro to finished rice, along with some squeezes of lime juice. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: basic rice side fasting diff --git a/src/roasted-chicken-breast.md b/src/roasted-chicken-breast.md deleted file mode 100644 index 18ad4f7..0000000 --- a/src/roasted-chicken-breast.md +++ /dev/null @@ -1,27 +0,0 @@ -# Roasted chicken breast - -How to roast chicken breast with a "leave-in" probe thermometer. The thermometer ensures the chicken comes out juicy and delicious. - -## Ingredients - -- Boneless skinless chicken breast(s) -- 1/4 stick of butter per chicken breast -- Seasoning (optional) - -## Directions - -1. Fill a large bowl with enough water to submerge the chicken. Add salt to the water until it's fully saturated. Put the chicken under the water and let it sit for 20-40 minutes at room temperature. -2. Preheat the oven to 230°C / 450°F. -3. Remove the chicken from the water. Rinse it. Dry it. Put it in a roasting pan (you can use a casserole dish, oven-safe skillet, or baking pan too). -4. Brush the chicken with melted butter. For best results, brush all sides of the chicken breast. -5. Season with pepper and any optional seasoning. Season with salt last. -6. Insert the thermometer probe into the thickest part of the smallest breast. -7. Bake until the internal temperature reaches 68°C / 155°F. -8. Remove from the oven and immediately cover with foil leaving the probe inserted. Let the chicken sit for 10 minutes at room temperature. The chicken will continue to cook. It should reach at least 74°C / 165°F but if it doesn't, see [this reddit post](https://www.reddit.com/r/Cooking/comments/49opyx/cooking_chicken_to_temps_below_165_is_it_safe/) about food safety when cooking chicken to less than 165°F. -9. Serve - -## Contribution - -- Michael - [website](https://murphym.dev/) - -;tags: chicken baked diff --git a/src/roesti.md b/src/roesti.md deleted file mode 100644 index 350b0d3..0000000 --- a/src/roesti.md +++ /dev/null @@ -1,39 +0,0 @@ -# Rösti - -This swiss classic works great together with fried eggs and steamed peas or spinach. -Can be useful to get rid of leftover potatoes from the day before. - -- ⏲️ Prep time: 20 min -- 🍳 Cook time: 20 min -- 🍽️ Servings: 4 - -## Ingredients - -- ~800g (~1.5lb) potatoes (firm/waxy) -- 2 carrots -- 500g (~1lb) peas or spinach -- 4 eggs -- 2 onion (medium size) -- butter - -## Directions - -1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though. -2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder. -3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here. -4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring. -5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti. -6. Add some more butter flakes around the inside of the pan to get it under the Rösti. -7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning. -8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up. -9. Alternatively you can use fresh or creamed spinach. -10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan. -11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes. -12. Top Rösti with eggs and serve with the peas or spinach. - -## Contributors - -- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org) -- **Elias Pahls** -- [contact](mailto:pahlse@pm.me) - -;tags: swiss potato side cheesefare diff --git a/src/russian-1000-islands-sauce.md b/src/russian-1000-islands-sauce.md deleted file mode 100644 index f8ba516..0000000 --- a/src/russian-1000-islands-sauce.md +++ /dev/null @@ -1,27 +0,0 @@ -# Russian 1000 Islands Sauce - -A tasty sauce that goes well with salads or rice. Recipe taken from a Russian monastery. - -## Ingredients - -- Ketchup (Sir Kensington's recommended) -- Mayonnaise -- Horseradish -- Worchestershire sauce -- Paprika -- Dijon mustard -- Onion powder -- Pickle relish (optional) - -## Directions - -1. Take ingredients, -2. Put into bowl or cup, -3. Mix together thoroughly, -4. Done. - -## Contribution - -- Anon - -;tags: basic spread quick russian diff --git a/src/salsa-verde.md b/src/salsa-verde.md deleted file mode 100644 index d1bc7d4..0000000 --- a/src/salsa-verde.md +++ /dev/null @@ -1,24 +0,0 @@ -# Salsa Verde - -## Ingredients - -* 1 pound (450g) tomatillos, husks removed -* 1 clove garlic -* 2 jalapeño or serrano chiles -* 1/2 cup (26g) chopped onion -* 3 Tbsp (40ml) oil -* cilantro - -## Directions - -1. Place tomatillos, garlic, and chiles in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes. -2. Transfer tomatillos, garlic, and chiles into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice. -3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somwhat, about 6-8 minutes. - -Makes about 2 cups (475mL). Refrigerate leftovers - -## Contribution - --Nathan - -;tags: mexican sauce diff --git a/src/sauerkraut.md b/src/sauerkraut.md deleted file mode 100644 index 8b3ae75..0000000 --- a/src/sauerkraut.md +++ /dev/null @@ -1,24 +0,0 @@ -# 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` - -;tags: german cabbage side fasting diff --git a/src/sausage-rolls.md b/src/sausage-rolls.md deleted file mode 100644 index ffef2c7..0000000 --- a/src/sausage-rolls.md +++ /dev/null @@ -1,25 +0,0 @@ -# Sausage Rolls - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30-60 min - -## Ingredients - -- Eggs -- Puff pastry -- Pork meat / sausage meat - -## Directions - -1. Place baking paper onto a tray -2. Whisk eggs -3. Lay out pastry, brush or pour egg whisk so it lightly covers the pastry -4. Prepare sausage meat onto pastry -5. Fold pastry around the meat, apply extra egg whisk to the 'seal' where the pastry is folded together -6. Bake until golden brown. - -## Contribution - -[Jacob Siggins](https://www.jacobsiggins.co.uk) - -;tags: pork pastry diff --git a/src/savory-squash.md b/src/savory-squash.md deleted file mode 100644 index ccc15f8..0000000 --- a/src/savory-squash.md +++ /dev/null @@ -1,25 +0,0 @@ -# Savory Squash - -- Prep Time: 5 mins -- Cook Time: 1 Hour - -## Ingredients - -- 1 Butternut Squash -- 1/2 Stick of butter -- Salt, to taste -- St. Augur Blue Cheese -- Chives - -## Directions - -1. Peel Butternut squash and discard both ends. Cut in half lengthwise, scoop and discard seeds. Cut in half lengthwise again. -2. Place face down on greased baking sheet. Rotate to roast the other face after 20 minutes, Check at 45 mins with a toothpick for softness. -3. Cut up into 2 inch chunks and toss into stand mixer. Mix on high and add a half stick of butter and salt to taste. Stir in half of the St. Augur blue cheese. -4. Pour into casserole dish. Stir in any extra blue cheese to taste or crumble on top. Lower oven to 300 and bake the mashed squash for 15 minutes. -5. Garnish with chopped chives on top. - -## Contribution -- Joe Powerhouse, BTC: 1KPxw9js2VukakhMv2wUUFUQZnHQL842ju - -;tags: american side fruit diff --git a/src/scandinavian-coffee-cake.md b/src/scandinavian-coffee-cake.md deleted file mode 100644 index e2e87a5..0000000 --- a/src/scandinavian-coffee-cake.md +++ /dev/null @@ -1,47 +0,0 @@ -# Scandinavian Coffee Cake - -* ⏲️ Prep time: 15 min -* 🍳 Cook time: ≈ 3 hours -* 🍽️ Servings: 1 cake - -## Ingredients - -* 1/2 cup milk -* 1/2 cup shortening -* 1/2 cup sugar -* 1/2 teaspoon salt -* 1 package active dry yeast -* 1/4 cup warm (not hot) water -* 3 cup sifted enriched Flour -* 2 eggs, beaten -* melted butter, or margarine -* 2/3 cup firmly packed brown sugar -* 2 teaspoon cinnamon -* chopped walnuts - -## Directions - -1. Scald milk. -2. Add shortening, sugar, and salt. -3. Stir until sugar dissolves; cool to lukewarm. -4. Dissolve yeast in water; combine with milk mixture. -5. Stir in half the flour; add eggs; beat well. -6. Add enough of remaining flour to make a soft dough. -7. Turn out on lightly floured board; knead till smooth and elastic. -8. (See a recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours). -9. Turn out on floured board; roll into a rectangle 8 by 12 inches. -10. Brush with butter. -11. Sprinkle with brown sugar and cinnamon. -12. Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends. -13. From the outside, cut through the ring toward center almost all the way through in 1- inch slices. -14. Fan out slices slightly to side. -15. Brush with shortening; cover; let it rise for about 45 minutes or till double in bulk. -16. Meanwhile set oven for moderate 375°F (190°C). -17. Bake 25 to 30 minutes. -18. While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts. - -## Contribution - -- Anonymous - -;tags: sweet dessert cake cheesefare diff --git a/src/schinkenfleckerl-gratinated.md b/src/schinkenfleckerl-gratinated.md deleted file mode 100644 index c2943cd..0000000 --- a/src/schinkenfleckerl-gratinated.md +++ /dev/null @@ -1,41 +0,0 @@ -# Schinkenfleckerl überbacken, Viennese Mac'n'Cheese - -* ⏲️ Prep time: 25 min -* 🍳 Cook time: 120 min -* 🍽️ Servings: 8-12 - -This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days. - -Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette) - -## Ingredients - -- 1kg ham or smoked rolled roast -- 1kg cooked fusilli noodles or small square flat noodles (=Fleckerl) -- 500 ml cream -- 500 ml sour cream -- 1-2 eggs -- Majoran, Muskat, Pepper -- Optional: - - parmesan - - chili flakes - -## Directions - -1. Start cooking noodles. -2. First slice, then cube ham into smaller than 1cm³ pieces. -3. Whip cream in a big bowl. -4. Add spices, eggs and sourcream to bowl and stir. -5. Put ham cubes in and stir. -6. Put noodles without water into bowl and mix. -7. Put the mixture into one or two baking pans (with baking paper). -8. Bake at ~160°C for ~2 hours. -9. Optionally gratin Mozarella or any other cheese on top for 5-10 minutes. - -There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 3 or 4 days. Just reheat in oven or pan (add little water). - -## Contribution - -- Martin Stohanzl - [website](https://loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg) - -;tags: austrian ham noodles diff --git a/src/schnitzel.md b/src/schnitzel.md deleted file mode 100644 index 825ff1a..0000000 --- a/src/schnitzel.md +++ /dev/null @@ -1,34 +0,0 @@ -# Schnitzel - - - -Original Austrian breaded meat, pan-fried in butter. - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 6 min -- 🍽️ Servings: 4 - -## Ingredients - -- 4 veal cutlets (1 ~ 150g) -- 2 eggs -- 1 lemon -- 100g flour -- 150g bread crumbs -- 100g butter (or even better clarified butter) - -## Directions - -1. Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika) -2. Wash the veal and gently dry it with kitchen roll. -3. Put the veal on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the veal makes it tender) -4. Season the veal with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs) -5. Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown) -6. Fry the veal on each side until it is gold brown. (e.g. 3 min on each side) -7. Serve with a piece of lemon. - -## Contribution - -- Tobias & Alexandra Grimm - -;tags: austrian beef diff --git a/src/shrimp-and-grits.md b/src/shrimp-and-grits.md deleted file mode 100644 index 481377c..0000000 --- a/src/shrimp-and-grits.md +++ /dev/null @@ -1,39 +0,0 @@ -# Shrimp and Grits - -This recipe is derived from Smokin' & Grillin' wit AB -- [youtube](https://youtu.be/cjlDBPlTqS0) - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 20 min -- 🍽️ Servings: 2-3 - -## Ingredients - -- 2 lbs Large/Jumbo Shrimp -- 6 Slices of Bacon -- 1 cup Un-Cooked Grits -- 3 cups Chicken Broth -- 2 cups Shredded Cheddar Cheese -- 3 tbsp Butter -- 3 tbsp Chopped Fresh Parsley -- 1 tbsp Creole / Cajun seasoning -- 2 Cloves of Garlic, minced -- 2 tsp Worcestershire Sauce -- 1 tbsp Lemon Juice - -## Directions - -1. Add bacon to hot pan. Meanwhile, in separate pot , bring chicken broth to a boil. -2. Add grits to chicken broth and stir. Cover and simmer per instructions on box. -3. Once grits are done, add butter plus salt and pepper to taste. Stir until combined. -4. Add cheese. Stir until combined. -5. Once bacon is done, keep bacon fat in the pan. Add shrimp and fry on medium-high heat -6. Add Creole seasoning, lemon juice, Worcestershire Sauce, garlic and toss. -7. Fry until shrimp turns white on each side which is about 5-7 minutes total. -8. In a bowl, serve shrimp and bacon over grits. Top with parsley. - -## Contribution - -- Carl Zimmerman -- [website](https://codingwithcarl.com) -- Smokin' & Smokin' & Grillin' wit AB -- [youtube channel](https://www.youtube.com/channel/UC6tJ9C5SBvK6b-0cejoc4vg) - -;tags: american fish breakfast diff --git a/src/simple-chicken-curry.md b/src/simple-chicken-curry.md deleted file mode 100644 index 2b3a832..0000000 --- a/src/simple-chicken-curry.md +++ /dev/null @@ -1,43 +0,0 @@ -# Simple Chicken Curry - -An easy chicken curry recipe which scales very well (double it, triple it, etc.). Best served with rice. - -Servings: 3-4 - -## Ingredients - -Spices -- 1 ½ tsp Coriander -- 1 tsp Cumin -- ½ tsp Turmeric -- ½ tsp Ground Fennel Seeds -- ½ tsp Cinnamon -- ½ tsp Black Pepper -- ½ tsp Ginger -- ¼ tsp Mustard -- ¼ tsp Ground Cloves -- Sriracha Sauce (optional) - -Main Ingredients -- ¼ cup (½ stick) Butter -- 1 large Onion -- 4 cloves Garlic -- 2-3 cups Chicken Broth -- 2-3 cups Crushed or Pureed Tomatoes -- 1 ½ lbs Boneless Skinless Chicken Breasts - -## Directions - -1. Mince the garlic and dice the onion. -2. Saute onion and garlic with the butter in a pot. -3. Once the onion is just beginning to brown, pour in the chicken broth and tomato and raise heat to high. -4. Cut the chicken breasts into bite-sized cubes. -5. Add the chicken and the spices. -6. Once the pot reaches a boil, reduce heat and let simmer for 30 minutes. - -## Contribution - -- lsma -- adapted from https://www.cookingclassy.com/chicken-curry/ - -;tags: chicken curry stew diff --git a/src/simple-pasta-cream-sauce.md b/src/simple-pasta-cream-sauce.md deleted file mode 100644 index 4dabc1f..0000000 --- a/src/simple-pasta-cream-sauce.md +++ /dev/null @@ -1,25 +0,0 @@ -# Simple Creamy Pasta Sauce - -- ⏲️ Prep time: 2 min -- 🍳 Cook time: 3 mins -- 🍽️ Servings: 1 - -## Ingredients - -- Dairy liquid cream (10%+ fat recommended) -- Flour (Wheat flour recommended) - -## Directions - - 1. Add 1 teaspoon of flour into a saucepan. - 2. Pour ~60ml(2fl oz|1/4 cup) of cream into a saucepan. - 3. Stir and turn on maximum heat. - 4. Keep stirring until it becomes thick. - If the sauce is too liquid, add more flour, if the sauce is too solid (like a uncooked pancake), add more cream. - 5. Mix the sauce with the pasta. - -## Contribution - -- herzeleid02 - -;tags: basic quick sauce pasta diff --git a/src/simple-sauce.md b/src/simple-sauce.md deleted file mode 100644 index 7e94ab4..0000000 --- a/src/simple-sauce.md +++ /dev/null @@ -1,19 +0,0 @@ -# Simple sauce - -This is a simple and well known recipe. It goes by many names and this recipe is a starting point for many sauces, eg '1000 island sauce'. - -## Ingredients - -+ Tomato sauce. -+ Mayonaise - -## Directions - -1. Mix one part tomato sauce with two parts mayonaise. What 'part' means is up to you, because that will determine how much sauce you will have. You can also adjust this to your liking. More tomato sauce, more acidity. More mayonaise, more sweetness. -2. Enjoy! - -## Contribution - -By el3ctr0lyte [github](https://github.com/el3ctr0lyte) - -;tags: basic quick sauce cheesefare diff --git a/src/sourdough-bread-with-seeds-and-grains.md b/src/sourdough-bread-with-seeds-and-grains.md deleted file mode 100644 index 1d9de1c..0000000 --- a/src/sourdough-bread-with-seeds-and-grains.md +++ /dev/null @@ -1,51 +0,0 @@ -# Sourdough bread with seeds and grains - - - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 120 min - -## Ingredients - -### For the preparation - -- 100g grain of choice (e.g. rye, spelt and wheat) -- 40g linseed -- 30g sesame -- 30g sunflower seeds -- 600g water - -### For the bread - -- 400g sourdough -- 200g water (25-35°C) -- 200g rye flour -- 300g wheat flour -- 20g sea salt -- 2tsp bread spice -- soaked seeds and grains - -## Directions - -### Preparations (the day before) - -1. Feed your sourdough starter for the next day. -2. Boil the grain in 500g water for 45 minutes. -3. Put the seeds and 100g water into a bowl. -4. Store everything in a locked bowl overnight (13-16h). - -### Bread - -1. Remove leftover water from the seeds and grains -2. Stir all ingredients for the bread and knead them well. -3. Let the dough rest for 5 hours in warm (25-30°C) conditions. -4. Preheat the oven to 250°C. -5. Bake for up to 20 minute with steam. -6. Release the steam and turn the heat down to 150°C. -7. Bake for another 50-60 minutes - -## Contribution - -- SirStark - -;tags: sourdough bread diff --git a/src/sourdough-loaf.md b/src/sourdough-loaf.md deleted file mode 100644 index f824cc4..0000000 --- a/src/sourdough-loaf.md +++ /dev/null @@ -1,42 +0,0 @@ -# Sourdough Table Loaf - - - -If you've never made your own sourdough bread, it can be intimidating! But I believe it is absolutely worth the time and effort. You can look up videos to explain some of the methods listed, such as the stretch and fold, or different ways to shape your loaf. Fermenting grains has been a tradition of home cooking for millennia, and an art only lost in recent years. Fermenting grains has numerous health benefits, is much easier to digest, and even contains natural preservatives. You can get a sourdough starter from any bakery in your area, or make your own from scratch! Also, if you don't have a scale, get one! - -## Ingredients - -* 100g fed [sourdough starter](sourdough-starter.html) (levain) -* 330g warm water -* 137g bread flour -* 250g all-purpose flour (avoid bleached and enriched) -* 87g rye or whole wheat flour -* 7g sea salt - -## Directions - -1. Combine sourdough starter with warm water, break apart and dissolve. -2. Add flour and mix together gently to hydrate. Mixture will be very wet and sticky. -3. Once there is no dry flour, let stand for 30 minutes (autolyze). -4. Add sea salt. -5. Wet hands and begin to stretch and fold dough to combine salt and to begin gluten formation. -6. Add drops of water until dough becomes cohesive and supple with no toughness or resistance. -7. Dough will prove on the counter top for 4 - 5 hours. About every 30 minutes, perform a stretch and fold. This involves grabbing the dough with a wet hand, folding over the top of itself, and repeating this step by turning the bowl and making your way around the dough. It will take some practice to work with a dough of this level of hydration, but will get easier! -8. You will know fermentation is complete when small bubbles are seen on the surface around the edge of your dough. You can also perform a window pane test by grasping a pinch of dough and pulling it between your fingers. The dough should stretch enough to become see-through. This means enough gluten has formed that the dough is strong enough to hold large air bubbles as it bakes. -9. Turn onto generously floured surface using a bowl scraper or spatula to protect the dough. Handling the dough gently will prevent deflation. -10. Shape the dough: Take the two sides and fold them into the center of the wet dough. Then, take the top and bottom and fold them also over the center of the wet dough. Optional: grasp the edge of the dough closest to you and roll dough away from you into a tight loaf shape. Generously flour. -11. Place into a dish about the size of the dough, a proving basket is ideal. Use a lot of flour in the bowl and on the loaf. The sides of the container should not be shallow, the goal here is to let the bread rest in the shape you want it to bake in. -12. Refrigerate 12 - 24 hours, the longer the dough rests, the more sour your final product. I don't recommend going over 24 hours but sour dough is fun to experiment with! -13. Bring dough to room temperature, it should feel like a water balloon, giving resistance to touch with some spring. -14. Put one oven rack in the center and another below it, place a pan of water on the lower rack. Preheat oven to 475 - 500 degrees F, depending on oven capability. The pan of water should create steam to help the bread expand. -15. When oven is hot, turn bread into a baking vessel. I use a 8 inch springform pan, but a dutch oven is ideal. You can use any vessel that is rated for high temperatures. If using a dutch oven, keep it covered for the first 15 minutes, and you don't need to use the pan of water. -16. Flour the top of the loaf and score the bread with a razor blade (this is optional but creates an artisan look) -17. Bake covered/steamed for 15 minutes, then reduce oven temperature to 425 F. If using steam, remove the water pan now. -18. Bake for another 25 - 30 minutes until crust is a rusty color and sounds hollow when tapped. -19. Let bread cool completely before slicing. (if you can wait!) - -## Contribution - -- Quinn & Alison - -;tags: bread sourdough diff --git a/src/sourdough-potato-bread.md b/src/sourdough-potato-bread.md deleted file mode 100644 index dcbd231..0000000 --- a/src/sourdough-potato-bread.md +++ /dev/null @@ -1,32 +0,0 @@ -# Potato sourdough bread - - - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 45 min - -## Ingredients - -- 150g boiled potatoes in there skin -- 350g wheat flour -- 50g whole rye flour -- 11g salt -- 150g water -- 250g sourdough - -## Directions - -1. Boil the potatoes -2. Peel of the skin of the potatoes (let them cool down a bit) -3. Stir all ingredients and knead them well. -4. Let the dough rest for 5 hours in warm (25-30°C) conditions. -5. Preheat the oven to 250°C. -6. Bake for up to 10 minute with steam. -7. Release the steam and turn the heat down to 220°C. -8. Bake for another 35 minutes - -## Contribution - -SirStart - -;tags: sourdough bread potato
\ No newline at end of file diff --git a/src/sourdough-starter.md b/src/sourdough-starter.md deleted file mode 100644 index 75afb73..0000000 --- a/src/sourdough-starter.md +++ /dev/null @@ -1,26 +0,0 @@ -# Sourdough starter - -This recipe cointains instructions for sourdough starter needed for all sourdough breads. The starter can be done with either wheat flour or rye flour for rye breads. Prefer organic flours as they contain most wild yeasts. - -- ⏲️ Prep time: 5 min/day -- ⏲️ Wait time: 4 days - -## Ingredients - -- Wheat or rye flour -- Water - -## Directions - -1. Day 1: mix 80g of water to 50g of flour and put a conver on the container loosely. Store somewhere warm. -2. Day 2: the starter should be a bit bubbly. Feed the starter with 80g of water and 50g of flour and store again with loosely covered. If the starter doesn't have bubbles yet, wait another day. -3. Day 3-4: repeat the feeding process -4. You can now use the starter for baking sourdough bread. Remember to not use all the starter at once and feed the remaining starter to always have it available. -5. Storing the starter: store the starter in a closed container or jar in the fridge. The starter will survive almost indefinitely. After some time a vinegarish liquid forms on top of the starter. Don't be afraid of this, it is there to protect the starter from microbes. It can be poured away when you use the starter next time. -6. When using the starter after long storage you need to activate it again. Feed it 1-2 times and see if bubbles form. You can also test the activity by placing small part into a glass of water. An active starter will float. - -## Contribution - -- Vili Kangas - -;tags: bread sourdough basic diff --git a/src/southern-biscuits.md b/src/southern-biscuits.md deleted file mode 100644 index 1a24e29..0000000 --- a/src/southern-biscuits.md +++ /dev/null @@ -1,32 +0,0 @@ -# Southern Biscuits - -This is Southern (American) Style Biscuits. - -## Ingredients - -- 2 cups AP flour -- 1 tsp white sugar -- 1 tbsp baking powder -- 1 tsp kosher salt -- 8 tbsp sweet butter -- 3/4 cup whole milk - -## Directions - -1. Preheat oven to 425°F -2. In a bowl combine dry ingredients -3. Cube butter and add to dry ingredients -4. Mix butter with hands or fork until a cornmeal consistency is achieved -5. Add milk and mix until homogeneous -6. Roll biscuits out to approx. 3/4 of an inch thick -7. Use a mug, cup, or cookie cutter to cut out rounds of dough -8. Arrange rounds in a cast iron pan -9. Bake for 12 to 15 minutes -10. Remove from oven and eat hot -11. Will keep on counter or in a brisker - -## Contribution - -- Ian S. Pringle -- [website](https://0x44.pw) - -;tags: american southern diff --git a/src/spaghetti-all-amatriciana.md b/src/spaghetti-all-amatriciana.md deleted file mode 100644 index bb8b5f9..0000000 --- a/src/spaghetti-all-amatriciana.md +++ /dev/null @@ -1,36 +0,0 @@ -# Spaghetti all'amatriciana - -Ignore the fact that those in the photo are pennette and not spaghetti, that's all I had that day. - - - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 25 min -- 🍽️ Servings: 4 - -## Ingredients - -- Pecorino romano cheese preferably or Parmesan 1.5oz (40g) -- Fresh chili pepper (as many as you'd like) -- Extra virgin olive oil 1/4 cup (40g) -- Guanciale preferably or Bacon 3.5oz (100g) -- White wine 1/4 cup (60g) -- Tomato passata 10oz (300g) -- Spaghetti or similar long pasta 12oz (350g) -- (optional) Extra pecorino romano or parmesan - -## Directions - -1. Grate the pecorino and keep it aside. -2. Mince the chili pepper(s) and keep it/them aside. -3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat. -4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated. -5. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes. Meanwhile, start to boil plenty of water for the pasta. -6. Once the water starts boiling add salt and the pasta. Cook until it's al dente. -7. Once finished add the sauce and the pecorino/parmesan to the pasta, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top. - -## Contribution - -- Jebusthebus - -;tags: italian pasta diff --git a/src/spaghetti-alla-puttanesca.md b/src/spaghetti-alla-puttanesca.md deleted file mode 100644 index 04dc8d4..0000000 --- a/src/spaghetti-alla-puttanesca.md +++ /dev/null @@ -1,41 +0,0 @@ -# Spaghetti alla puttanesca -Easy and delicious italian dish. Spaghetti alla puttanesca entice you for the savory sauce that surrounds them: peeled tomatoes, capers, "Gaeta" olives, and anchovy fillets give these spaghetti a unique taste. - -- ⏲️Prep time: ~18 min -- 🍳 Cook time: 6-7 min -- 🍽️Servings: 4 - -## Ingredients - -- Pot of water -- 320g italian spaghetti -- 2 garlic cloves -- 10g salted capers -- 25g anchovies in oil -- 800g peeled tomatoes "sugo" -- 1 bunch of parsley -- 100g Gaeta olives -- 2 chopped chillies -- A pinch of salt - -## Directions - -1. Wash capers from salt, then cut them -2. Pit and crush Gaeta olives -3. Wash and chop the bunch of parsley -4. Put a pot of water on the fire, it'll be used for cooking the pasta. Let it boil and then add salt -5. Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan -6. Add the anchovy fillets and capers -7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt -8. Now add peeled tomatoes "sugo"; mix it with a spoon and cook for another 10 minutes over medium heat -9. Let's now cook spaghetti after the water is boiled for 6/7 minutes (al dente cooking) -10. When the sauce is ready, remove the garlic cloves -11. Add crushed olives and chopped parsley -12. Drain spaghetti directly in the pan and sauté it for half a minute -13. The dish is ready - -## Contribution - -- Postbellum [GitHub](https://github.com/postbellum) - -;tags: italian pasta diff --git a/src/spaghetti-and-meatballs.md b/src/spaghetti-and-meatballs.md deleted file mode 100644 index 8480b29..0000000 --- a/src/spaghetti-and-meatballs.md +++ /dev/null @@ -1,87 +0,0 @@ -# Spaghetti and Meatballs - -- ⏲️Prep time: 20 min -- 🍳 Cook time: 40 min -- 🍽️Servings: 6 - -## Ingredients - -### For the sauce - -- ½ chopped sweet yellow onion -- 3 cloves chopped garlic -- 1 cup finely chopped carrots -- 1 cup chopped cremini brown mushrooms -- 2 cans (28 oz.) Italian plum tomatoes -- ¼ cup chopped fresh Italian parsley -- ¼ cup chopped fresh basil -- 3 tbsp. tomato paste -- ¼ cup grated Parmesan-Romano cheese blend -- ¼ cup red wine (optional) - -### For the meatballs - -- 1 lb. ground beef -- ½ lb. fresh bulk Italian style pork sausage -- 2 tbsp. finely chopped basil -- 2 tbsp. finely chopped Italian parsley -- ½ cup finely chopped cremini brown mushrooms -- 2 large eggs -- ¾ cup unseasoned breadcrumbs -- ¼ cup grated Parmesan-Romano cheese blend -- Red wine (optional) - -### For the pasta - -- 1 ½ lb. dry spaghetti - -## Directions - -### Prepare the sauce - -1. Heat olive oil in a 4 to 5 quart pot on medium-high heat. -2. Add onions and cook for 2 minutes. -3. Add garlic and cook for 30 seconds longer or until fragrant. -4. Add the carrots and mushrooms, and cook for 2 minutes. -5. Add the tomato paste, stir to blend, and cook for a minute longer. -6. Add the canned tomatoes, basil, and parsley. -7. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat. -8. Reduce heat to low and simmer gently while prepating meatballs, stirring occasionally. - -### Form the meatballs - -9. In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, and 2 tablespoons of salt and pepper. - - Do not overmix or the meatballs will be tough. -10. Use small melon baller (or teaspoon) to form 1-inch round meatballs. -11. Roll and compress into tight balls. - -### Cook the meatballs - -12. In a separate wide, shallow pan, heat olive oil on medium-high heat. -13. Brown meatballs on all sides for about 2-3 minutes. - - Depending on the pan size, you may need to brown two batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them. - - Do not overcook the meatballs; they will continue to cook in the sauce. -14. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan. - -### Finish and simmer the sauce - -15. Add the cheese and red wine to the sauce and stir it in. Add 1 teaspoon of salt to taste. -16. Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti, stirring occasionally. - -### Cook the spaghetti - -17. Fill a large pot with 4 quarts of water. Add 2 tablespoons of salt and bring it to a boil. -18. When the water is boiling, add the dry spaghetti to the pot. -19. Boil the spaghetti for 8-10 minutes, or to al dente. -20. Drain the spaghetti in a collander. -21. (Optional) Add ~1/3 cup of pasta water to sauce to help sauce stick to noodles - -### Serve - -21. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs. - -## Contribution - -- ClosedGL - [GitHub](https://github.com/ClosedGL2) - -;tags: italian pasta beef pork cheesefare diff --git a/src/spanish-tortilla.md b/src/spanish-tortilla.md deleted file mode 100644 index b2c5816..0000000 --- a/src/spanish-tortilla.md +++ /dev/null @@ -1,38 +0,0 @@ -# Spanish Tortilla - - - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 35 min -- 🍽️ Servings: 6 - -## Ingredients - -* 8 free-range eggs -* 1 kg of potatoes -* 1 white onion -* Extra virgin olive oil - -## Directions - -1. Peel, rinse and dry the potatoes. -2. Cut the potatoes into thin slices. Put in a bowl, add salt to taste and stir. -3. Put a nonstick frying pan on the fire and add enough olive oil to fry all the potato slices. -4. Add the potato slices already salted and let them cook for approximately 20 minutes over low heat. -5. While the potatoes are frying, beat the eggs in a bowl. Peel and cut the onion as finely as possible. -6. Add olive oil in another frying pan and slowly fry the onion until it gets a slightly golden color. -7. Drain the onion and add it to the bowl with the beaten egg. -8. Remove the potatoes from the pan with a slotted spoon, draining the oil away as much as possible, and add them to the bowl with the onion and egg. -9. Let the mixture rest for at least 5 minutes so all the flavors come together. Give it a very gentle stir from time to time. -10. Remove the oil from the pan you used to fry the potatoes. Use the pan to cook the mixture over medium-high fire for about 5 minutes. -11. Flip it over with the help of a big plate and cook the other side for another 5 minutes. - -## Notes - -* Things like the slicing of the potato, the amount of salt and how curdled is the inner part of the tortilla depend on your own taste. Don't be afraid to experiment! - -## Contribution - -OctopusOnFire - [Minds](https://www.minds.com/OctopusOnFire/) - -;tags: spanish potato eggs tortilla diff --git a/src/spatchcock-chicken.md b/src/spatchcock-chicken.md deleted file mode 100644 index 2bdb27b..0000000 --- a/src/spatchcock-chicken.md +++ /dev/null @@ -1,24 +0,0 @@ -# Spatchcock Chicken - -## Ingredients - -- 2 (3 1/2) pound whole chickens, wingtips removed -- 2 teaspoons salt -- 1 teaspoon dried tarragon -- 1 teaspoon paprika -- 1/4 teaspoon black pepper -- 4 teaspoons olive oil -- 2 lemons, thinly sliced and seeded - -## Directions - -1. Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil. -2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken. -3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer. -4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces. - -## Contribution - -Front3ndNinja - [Website](https://github.com/Front3ndNinja) - -;tags: basic bread chicken
\ No newline at end of file diff --git a/src/sticky-porkchops.md b/src/sticky-porkchops.md deleted file mode 100644 index ad2800c..0000000 --- a/src/sticky-porkchops.md +++ /dev/null @@ -1,32 +0,0 @@ -# Sticky Porkchops - -Simple chinese inspired sticky porkchops. - -- ⏲️ Prep time: 3 hours -- 🍳 Cook time: 10 min -- 🍽️ Servings: 4 - -## Ingredients - -- 4 Pork chops -- 2 heaped tbsp Set honey -- 3 Garlic cloves, crushed -- Soy sauce -- Ginger (thumb sized piece), sliced -- 1 tbsp Chinese Five Spice - -## Directions - -1. Fill a shallow dish with soy sauce to about half the thickness of your porkchops. The level shouldn't be able to fully submerge them. -2. Mix in the honey until fully combined with the soy sauce, then mix in the garlic, ginger and chinese five spice. -3. Place your porkchops in the dish, then flip them. -4. Cover the dish with clingfilm, then chill in the fridge for 1h 30mins. -5. Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins. -6. Heat some olive oil (vegetable oil should be fine too) in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through. -7. Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving. - -## Contribution - -- Jake Keast - [website](https://jakekeast.xyz), xmr: `8BBKCQbL1xSKS8fWE257cVBzerYu1censWYUCncLppo6MPLd3u59ejYE9XMdW4CNL3DGgf1vjG5SHGDEJV95xtxW2wsaANo` - -;tags: japanese pork soup diff --git a/src/stir-fried-chicken-with-an-orange-sauce.md b/src/stir-fried-chicken-with-an-orange-sauce.md deleted file mode 100644 index 99eefd8..0000000 --- a/src/stir-fried-chicken-with-an-orange-sauce.md +++ /dev/null @@ -1,30 +0,0 @@ -# Stir Fried Chicken with an Orange Sauce - -I could have called this Orange Chicken but I feel like some people wouldn't classify my recipe that way. - -## Ingredients - -- Chicken (a pound or two) -- Oranges -- An Onion -- Two Red Bell Peppers -- Soy Sauce -- Honey -- Butter -- Flour - -## Directions - -1. Chop your onion and red bell peppers into small bits and throw them in a large frying pan to cook with a pat of butter, stirring occasionally. -2. Chop your chicken into small bite sized pieces, add them to your pan once your onions begin to become translucent. Stir occasionally. -3. If you have something to zest your oranges with add some zest to the ingredients in your pan (if you don't have a zesting thing don't worry about it). -4. While your chicken is cooking hand squeeze the juice out of your oranges into a bowl, I will usually use the juice of five oranges but three or four might be enough. -5. Once your chicken is cooked pour your freshly squeezed orange juice into your pan, then pour in some soy sauce (you want your orange juice to soy sauce ratio to be about 3:1, use your best judgment on how much to pour in). Add honey (use as much as you want, I wouldn't use less than two tablespoons though) and stir. Turn the stove to medium-high. -6. Let that sit for a few minutes to let the flavors get to know each other a bit, then stir in a few spoonfuls of flour to thicken the sauce. -7. Once the sauce has reached your preferred level of thickness take it off the heat. Serve over rice. - -## Contribution - -- Jacob Smith - [website](https://jacobwsmith.xyz) - -;tags: asian chicken diff --git a/src/stoemp.md b/src/stoemp.md deleted file mode 100644 index aea15d2..0000000 --- a/src/stoemp.md +++ /dev/null @@ -1,31 +0,0 @@ -# Stoemp - -Mashed potatoes in Belgian style - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 4 - -## Ingredients - -- 500g potatoes -- 300g carrots -- 100g bacon -- 50g butter -- 100ml heavy cream -- 1/2 teaspoon ground nutmeg - -## Directions - -1. Cut bacon into bits. -2. Sauté bacon until well colored. -3. Peel and dice into small chunks potatoes, peel and slice carrots. -4. Boil for 20-25 minutes potatoes and carrots in salted water. -5. Drain vegetables and mash with a fork, so that the texture remains slightly chunky. -6. Mix with bacon bits, butter, cream, nutmeg, salt, pepper. - -## Contribution - -https://github.com/alpo - -;tags: belgian potato potatoes diff --git a/src/stoofvlees.md b/src/stoofvlees.md deleted file mode 100644 index e390aee..0000000 --- a/src/stoofvlees.md +++ /dev/null @@ -1,43 +0,0 @@ -# Stoofvlees - -This is a traditional belgian stew made with cheap, though beef cuts, beer and onions. -Traditionally eaten with fries and chicory salad. - -- ⏲️ Prep time: 30 min -- 🍳 Cook time: 2 to 4 hours -- 🍽️ Servings: 4 - -## Ingredients - -- 2 Large onions -- 1 tablespoon butter -- 1kg chuck roast, cut in bite-sized pieces -- 2 33cl bottles of brown beer -- 2 bayleaves -- 2 twigs of thyme -- 1 clove (spice) -- 2 tablespoons of belgian apple/pear syrup (optional, ill write up a recipe for this soon) -- 2 teaspoons of vinegar -- 1 slice of bread -- mustard - -## Directions - -1. Peel the onions and cut them into medium sized pieces, don't cut the onion too small. -2. Place a large saucepan or dutch oven on low heat and add 1 tbsp butter. Once melted add your onions, cook until translucent. -3. While your onions are cooking place a large frying pan on medium high heat and melt your second spoon of butter. -4. Fry up your beef until it has a nice brown crust, to prevent overcrowding the pan you should sear the meat in seperate batches, be careful to not burn the fond on the bottom of the pan.season the meat with salt and pepper while its cooking. -5. When a piece of beef is done searing add it to the pot with the onions, once you're done searing all of your meat add your beer to the frying pan and use it to deglaze, scrape off all the pieces stuck to the frying pan. -6. Add the beer you used to deglaze to the pot with the onions and beef. -7. Add the bayleaf and thyme, optionally you can bind them together with some kitchen twine so they are easier to pick out later. -8. Add your clove and if you have it the syrup. -9. Take your piece of preferably brown bread and generously spread it with mustard on both sides, place it in the sauce. -10. let it simmer on low heat, stirring once every 10-15 minutes. when the sauce has reached your desired thicknes place a lid on the pot. -11. The cooking time will depend on the quality of your meat, start checking the if your meat is done once its been simmering for about 2 hours. -12. The meat is done when the pieces hold together when gently stirring the sauce, but are easily cut with a fork or spoon. -13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve. -## Contribution - -- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` - -;tags: beef stew belgian diff --git a/src/stroganoff.md b/src/stroganoff.md deleted file mode 100644 index 5d0fadc..0000000 --- a/src/stroganoff.md +++ /dev/null @@ -1,34 +0,0 @@ -# Beef Stroganoff - -This is American-style stroganoff. - -## Ingredients - -- beef -- [chicken stock](chicken-stock-bone-broth.html) -- onions -- flour -- butter -- Worchestershire sauce or something similar -- dijon or honey dijon mustard -- egg noodles - -## Directions - -1. Dice an onion. -2. Cut beef into bite-size strips. Ground beef can also be used (although not traditional), if beef is compacted into strips of similar size. -3. Season the beef with kosher salt, freshly-ground pepper, or any other desired seasoning. -4. Heat a skillet on high with butter or olive oil. Cook the onions until about translucent. -5. Begin adding the beef strips and let them cook, stirring to prevent sticking or unequal cooking. -6. Meanwhile, heat up a pot of highly salted water until it boils. Then add the egg noodles. Do not cook for too long as egg noodles might begin disintegrating when overcooked. -7. Once beef is cooked, pour off the liquid produced from the meat. -8. Add the chicken stock to the pan and continue cooking. -9. Make roux (by mixing a small amount of flour with either water or melted butter). Mix this into the beef and stock as it cooks to thicken it to the desired consistency. -10. Add Worchestershire sauce and the dijon mustard to taste. -11. Serve on a plate with a scoop of egg noodles covered with the beef sauce. - -## Contribution - -- Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) - -;tags: american beef diff --git a/src/stuffed-round-squash.md b/src/stuffed-round-squash.md deleted file mode 100644 index 77ee75c..0000000 --- a/src/stuffed-round-squash.md +++ /dev/null @@ -1,30 +0,0 @@ -# Stuffed Round Squash - - - -Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings per person) or as accompaniment. The amount of squash should be adjusted according to their size. This recipe uses ones the size of a fist. - -- ⏲️ Prep time: 50 min -- 🍽️ Servings: 4 - -## Ingredients - -- 2 Onions -- 1 Carrot -- 4 Round squash -- 1 Cup of rice -- 100gr of Cheese (optional) - -## Directions - -1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later.  -2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning.  -3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes. -4. Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat. -5. Serve. - -## Contribution - -- Marco Fleres - -;tags: supper rice vegetables cheesefare fasting diff --git a/src/sunday-milkshake.md b/src/sunday-milkshake.md deleted file mode 100644 index 7795154..0000000 --- a/src/sunday-milkshake.md +++ /dev/null @@ -1,41 +0,0 @@ -# Sunday Morning Milkshake - - - -A sweet and refreshing milkshake that barely requires any effort to make. You're -not required to make it and drink it on Sunday, it was just almost a tradition -in my family to make it on the weekends, and it somehow does taste better on a -Saturday or Sunday morning. - -## Ingredients - -These are for about 4 glasses or 1 liter: - -* 1 banana (or 2 if they are small) -* ~120 grams of berries. Can be any berries you like. -* <1 liter of milk -* Vanilla -* Sugar - -## Directions - -1. Chop the banana so that it fits better in the blender. -2. Add the banana pieces, berries, vanilla and sugar to taste to the blender. - Usually I use about 6 tea spoons of sugar. -3. Pour enough milk so that the mix fills a liter of the blender volume. -4. Blend it until the mix looks somewhat homogeneous. -5. Pour it and enjoy! - -Basically anything is better consumed fresh, but it is especially the case for -this milkshake recipe. If you leave it sitting for more than 10-15 minutes it -won't be so delicious anymore. - -Originally published at [https://www.yaroslavps.com/food/sunday-morning-milkshake/](https://www.yaroslavps.com/food/sunday-morning-milkshake/) - -## Contribution - -- Yaroslav de la Peña Smirnov — [website](https://www.yaroslavps.com/), -[other website](https://saucesource.cc/), -[donate](https://www.yaroslavps.com/donate) - -;tags: sweet breakfast drink cheesefare diff --git a/src/swedish-pancakes.md b/src/swedish-pancakes.md deleted file mode 100644 index 03e328c..0000000 --- a/src/swedish-pancakes.md +++ /dev/null @@ -1,32 +0,0 @@ -# Swedish Pancakes - - - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 4 - -## Ingredients - -- 3 Eggs, beaten -- 1 tsp Salt -- 1 tbsp Sugar -- 1 cup Flour -- 1 - 2/3 cups Milk -- 6-8 tbsp Butter - -## Directions - -1. At medium/low heat begin melting the butter, and continue with beating eggs in large bowl, add salt, sugar, milk, flour and mix. -2. Add melted butter while stirring batter. -3. Use about 1/2 cup batter on griddle and tilt until spread evenly over griddle surface. -4. When edges of pancake start to firm-up use spatula and free up the outside inch or two to achieve a clean removal for flipping later. -5. First side will take about a minute or more the second side will take half that time. Pick up at middle of pancake with spatula then place on plate and fold over. The pancake will then be four layers thick 10" x 2" long. Serve with syrup on top or anything you choose, my wife likes peanut butter and I prefer to spread a little butter on it before adding syrup. Maybe you prefer adding fruits of your choice. - - - -## Contribution - -- Matt Bogenhagen - -;tags: breakfast swedish diff --git a/src/sweet-potato-fries.md b/src/sweet-potato-fries.md deleted file mode 100644 index b6128e4..0000000 --- a/src/sweet-potato-fries.md +++ /dev/null @@ -1,35 +0,0 @@ -# Basic Sweet Potato Fries Recipe - - - -A simple, tasty, and healthy carb based snack. - -## Ingredients - -* 1-2 Sweet Pototoes (try different types) -* Olive Oil -* Cinnamon -* Rosemary (optional) - -## Directions - -1. Set oven heat to 425°F (220°C). -2. Grab a pan and put a layer of parchment paper (or aluminum foil) on it. -3. Chop the potato(es) on your cutting board with a sharp knife throwing them onto the pan. -4. Drizzle the fries with olive oil. Toss the fries with clean hands to coat the fries in olive oil. Now wash your hands with soap to remove excess olive oil. -5. Top generously with cinnamon and salt. Pepper and/or rosemary may be added for additional flavor if desired. -6. Put in preheated oven. Setting timer for 20 minutes. -7. At 20 minutes, flip the fries. Rubber tongs make it easy to grab and turn a lot. -8. Return to oven setting timer for another 10-20 minutes depending on quality of the oven and desired crispiness. -9. Enjoy. Maybe them put in a glass bowl. - -## Notes - -* A fast method to cut the the sweet pototoes is first into fourths, slice the fourths, chops the sliced layers while stacked into fries. -* If you want to experiment with a variety of fats, consider combining the olive oil with grass-fed butter and coconut oil. I believe the issue with coconut oil is it likes being cooked at lower temperatures or else the health quality of the oil will degrade. - -## Contribution - -Shane Kunz - [Website](https://shanekunz.com) - -;tags: potato snack side fasting diff --git a/src/taco-meat.md b/src/taco-meat.md deleted file mode 100644 index b6657b3..0000000 --- a/src/taco-meat.md +++ /dev/null @@ -1,26 +0,0 @@ -# Taco Meat - -## Ingredients - -- 1 pound (about 500 g) ground beef or turkey -- 1 medium onion, finely chopped (or 1 1/2 teaspoon onion powder) -- 1 medium tomato, chopped (or 1 small can of tomato sauce) -- 1 teaspoon chili powder (or 1/3 teaspoon each oregano, cumin, garlic powder) -- 1 teaspoon oregano (ground or leaf) -- 1/4 teaspoon cumin -- dash of pepper (1/8 teaspoon or less) - -## Directions - -1. Brown beef and onion together. Drain grease. -2. Add the rest of the ingredients to the browned meat. -3. Stir well. -4. Heat this mixture thoroughly. -5. Add more tomato sauce if the mixture is dry. -6. Cover and simmer for 20 minutes, or less if the mixture begins to dry out. - -## Contribution - -- Elias Howell -- [website](https://snarf.top) - -;tags: mexican beef diff --git a/src/tiroler-grostl.md b/src/tiroler-grostl.md deleted file mode 100644 index 974b4c6..0000000 --- a/src/tiroler-grostl.md +++ /dev/null @@ -1,33 +0,0 @@ -# Tiroler Gröstl - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 5 - -## Ingredients - -- 1 kg / 2 lbs potatoes -- 2 red onions -- 500 g / 1 lbs porkchops -- 400 g / 14 ounce bacon (smoked) -- 5 eggs -- 3 cloves of garlic -- Ample amount of chopped parsley -- Marjoram and cumin to taste - -## Directions - -1. Clean potatoes and boil with skin. -2. Chop onion, squeeze and mince the garlic. -3. Dice pork and bacon. -4. Slice cooked potatoes in thick wedges. -5. Fry potato wedges in butter, add more butter while stirring. -6. Add pork and bacon and bake until crispy. -7. Add and stir the rest of the ingredients, except eggs. -8. Fry the eggs separately and serve on top. - -## Contribution - - - Peter Wilbrink -- [printplaatreparatie.nl](https://printplaatreparatie.nl) - -;tags: austrian bacon diff --git a/src/tofu-stir-fry.md b/src/tofu-stir-fry.md deleted file mode 100644 index 0f94b26..0000000 --- a/src/tofu-stir-fry.md +++ /dev/null @@ -1,40 +0,0 @@ -# Tofu Stir Fry - -A vegetarian dish that is easy to make and very flavorful. Goes well with rice or noodles - -Serves 3 to 5. - -Cooking time: ~10 to 20 minutes - -## Ingredients - -- One block of extra firm tofu -- Three eggs -- Vegetables per your choice, recommendations include: - - Sugar snap peas - - Chopped cabbage - - Sliced carrots - - Broccoli - - Cauliflower -- Soy or teriyaki sauce -- 2 tbsp minced garlic -- Coconut oil - -## Directions - -1. (Optional) Deep freeze tofu at least 24 hours prior and then thaw. The freezing will crystalize the water inside and make the tofu spongey, giving it a more chewy texture, and aids in flavor absorption. -2. Chop tofu into cubes or slabs per preference and carefully drain water. -3. Allow tofu to soak in sauce for a few minutes. -4. Pour cooking oil into a copper wok evenly to coat around the basin. Let it fill up about half an inch at the bottom. -5. Heat oil at medium and place tofu, sauce, and minced garlic into pan. Adding sauce and herbs early helps tofu absorb the flavors. -6. Shift and flip the tofu around, gradually turning up the heat as you go, until surface starts to turn brown. -7. Add in hard vegetables. If using cabbage, save that for last. Cook until veggies soften. -8. If non-vegan, scramble fry eggs in separate smaller pan until no longer runny, then add to stir fry. -9. Once eggs are firm/brown to liking, add cabbage. Cabbage softens fast, so saving it for last lets it retain some crunch. -10. Once cabbage softens, remove wok from heat. Serve on a plate with favorite sides. - -## Contributors - -- [Kelvin Shadewing](https://odysee.com/@KelvinShadewing:d) - -;tags: tofu fasting diff --git a/src/tomato-and-grilled-paprika-soup.md b/src/tomato-and-grilled-paprika-soup.md deleted file mode 100644 index 92bd4bf..0000000 --- a/src/tomato-and-grilled-paprika-soup.md +++ /dev/null @@ -1,32 +0,0 @@ -# Tomato and Grilled Bell Pepper soup - -- 🍳 Cook time: 30 min -- 🍽️Servings:12 - -Can be prepared the night before and kept frozen for a week or two. - -## Ingredients -- 10 tomatoes -- 2 red bell peppers -- 2 onions -- 1 clove of garlic -- 1L stock or broth -- ¾t Cayenne pepper -- 1t paprika powder -- 3t bruschetta herbs -- 1t oregano -- 1t giner syrup -- 2T olive oil -- 2T heavy cream - -## Directions -1. Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling. -2. Skin and quarter tomatoes. -3. Sauté onion and crushed garlic in a large soup pan with olive oil. -4. Add broth/stock, tomatoes, bell paper and purée with a stick blender. -5. Add spices, syrup and cream. - -## Contribution -- Thijs Wester - [website](https://twester.tk) - -;tags: soup cheesefare diff --git a/src/tomato-flavored-hamburger-macaroni.md b/src/tomato-flavored-hamburger-macaroni.md deleted file mode 100644 index 8c80c6a..0000000 --- a/src/tomato-flavored-hamburger-macaroni.md +++ /dev/null @@ -1,49 +0,0 @@ -# Tomato Flavored Hamburger and Macaroni - -This is a based, easy and relatively quick to make meal. Great for making in large batches with a big pot and eating throughout the week. - -- ⏲️ Prep time: 10 min -- 🍳 Cook time: 30 min -- 🍽️ Servings: 6+ - -## Ingredients - -- 1kg Med ground beef -- 900g Elbow macaroni -- 4 Cans of Campbell's Tomato soup (Or your preferred brand) -- Diced half or full onion -- Diced half or full bell pepper -- Oregano leaves -- Paprika -- Basil -- Sage -- Savory -- Thyme -- Marjoram -- Rosemary leaves -- Garlic salt -- Pink salt -- Onion power -- Frank's RedHot sauce (optional) -- Mozzarella Cheese (optional) - -## Directions - -1. Drop ground beef into large pot on low-medium heat. -2. While hamburger cooks, dice onion and pepper while periodically chopping up the beef into smaller pieces with a wooden handle. -3. Drop onion and the pepper into the pot with the hamburger. -4. Add all of the seasoning. -5. Keep cooking until all of the hamburger is brown. -6. Once done, find a place to put the pot and keep it warm while you cook the macaroni. -7. Cook the macaroni according to [this pasta recipe](pasta.html). -8. Dump either the macaroni into the hamburger pot or vice versa, the order doesn't really matter. -9. Throw in some cheese which should melt nicely. (optional) -10. Pour in the cans of tomato soup. -11. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to stir right to the bottom so the sauce can reach there too. -12. Ready to eat. If you don't come back for seconds, you didn't do it right. 😉 - -## Contribution - -- Ryan Wilson - [website](https://rdwilson.xyz), [donate](https://rdwilson.xyz/donate.html) - -;tags: beef macaroni supper diff --git a/src/tortellini.md b/src/tortellini.md deleted file mode 100644 index 0a813c9..0000000 --- a/src/tortellini.md +++ /dev/null @@ -1,27 +0,0 @@ -# Tortellini - -## Ingredients - -- Tortellini -- 1-2 eggs -- Cooking cream -- Cheese (optional) - -## Directions - -1. Buy tortellini (prefer meat or spinach). -2. Bring water to a boil. -3. Add salt to water only after boiling. -4. Add tortellini in. -5. Cook for 3 minutes. -6. Drain water from the pot while keeping tortellini in. -7. Add cooking cream and mix at medium heat until reduced a bit so it's more creamy. -8. Turn off the heat and add 1 or 2 eggs. -9. Mix in and let eggs cook using heat from the pot and tortellini. -10. Serve on a plate. Add pepper, more salt if needed, and optionally, shredded cheese on top for extra creaminess. - -## Contribution - -- Teo Dragovic - [website](https://teodragovic.com) - -;tags: italian pasta quick cheesefare diff --git a/src/tuhu.md b/src/tuhu.md deleted file mode 100644 index c9f78be..0000000 --- a/src/tuhu.md +++ /dev/null @@ -1,43 +0,0 @@ -# Tuh'u - -Tuh'u (Akkadian for possibly "beetroot") is an ancient Mesopotamian spring festival dish, a lamb stew of sorts, extracted by historians at -Yale Babylonian Collection from tablets from Babylonia, ca. 1740 BC. - -- ⏲️ Prep time: 30 min -- 🍳 Cook time: 60-90 min -- 🍽️ Servings: 3 - -## Ingredients - -- 450 g of lamb leg meat, diced -- 4 tbsp of sesame oil, olive oil, or rendered fat -- 350 mL of prepared water -- 350 mL of sour-tasting beer (e.g. Weißbier) -- 1 large onion, chopped -- 2 cups of arugula, chopped -- ¾ cup of cilantro, chopped -- 2 tsp of cumin seeds, crushed or powdered -- 2 large beetroots, chopped -- 1 leek, minced or diced -- 3-9 cloves of garlic, minced or diced -- 1 Persian shallot (Akkadian: *samidu*; uncertain translation) -- 1 Egyptian leek (Akkadian: *suhutinnu*; uncertain translation) -- Coriander seeds for garnish - -## Directions - -1. Add oil/fat to a large pot (preferably iron) and set over high heat. Sear lamb for several minutes in the oil/fat until lightly browned. -2. Add onions and cook for 5 minutes -3. Add beetroots and let cook for 5 minutes. -4. Add salt, water, beer, arugula, cilantro, shallot, and cumin. Bring to a boil. -5. Mix garlic with leek and Egyptian leek, and add the mixture to the pot. -6. Lower heat to medium and let simmer for 60 minutes, or until the beetroot and meat are cooked to your liking. -7. Once the tuh'u has finished cooking, serve in a bowl. Sprinkle with coriander seeds. Garnish with chopped cilantro and chopped Egyptian leek. - -## Contribution - -- Tasting History with Max Miller - [website](https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ), -[video about recipe](https://www.youtube.com/watch?v=7IYYhoO-hiY) -- Holsterbau - [website](https://github.com/Holsterbau) - -;tags: lamb stew diff --git a/src/tuna-salad.md b/src/tuna-salad.md deleted file mode 100644 index 8a411a3..0000000 --- a/src/tuna-salad.md +++ /dev/null @@ -1,28 +0,0 @@ -# Simple Tuna Salad - - - -- ⏲️ Prep time: 5 min -- 🍽️ Servings: 3 - -## Ingredients - -- 1 (7 oz) can white tuna, drained -- 6 tablespoons mayonnaise -- 1 tablespoons sweet pickle relish -- A pinch of garlic powder (optional) -- 2 tablespoons white vinegar or lemon juice (optional) -- 1 cup shredded cheese (optional) -- 1 chopped hard-boiled egg (optional) - -## Directions - -1. In a medium bowl, stir together tuna, mayonnaise, and relish. -2. Add optional ingredients like vinegar, cheese or hard-boiled eggs if wanted. -3. Season with garlic powder, salt, and pepper if wanted. - -## Contribution - -scary90, TTWNO - -;tags: quick basic tuna fish diff --git a/src/tuna-sub.md b/src/tuna-sub.md deleted file mode 100644 index 403cbd9..0000000 --- a/src/tuna-sub.md +++ /dev/null @@ -1,30 +0,0 @@ -# Tuna Sub - -Use the best tuna you can find. I like oil-packed but water is OK. Someone you know has a tuna salad recipe. - -## Ingredients - -- 1 recipe of your favorite tuna salad -- Sandwich bun or bread (a good one) -- Thinly sliced cheese (your favorite) -- Sliced tomatoes -- Baby spinach leaves -- Pickles -- Mayo and mustard -- Other sandwich toppings (very little out of bounds here). - -## Directions - -1. Lightly toast one side of the bun -2. Add cheese to bottom of bun -3. Spread a layer of tuna salad -4. Place several spinach leaves on top bun -5. Add sliced tomatoes -6. Add pickle slices -7. Season with salt and pepper to taste -8. Combine halves and enjoy. - -## Contribution -- I don't think you could call it that. - -;tags: fish sandwich quick cheesefare diff --git a/src/turkish-yogurt-soup.md b/src/turkish-yogurt-soup.md deleted file mode 100644 index 7e9a7b1..0000000 --- a/src/turkish-yogurt-soup.md +++ /dev/null @@ -1,33 +0,0 @@ -# Turkish Yogurt Soup - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 35 min -- 🍽️ Servings: 4 - -## Ingredients - -- yogurt -- 1/3 cup rice -- 2 tablespoon flour -- 1 egg yolk -- butter - -## Directions - -1. wash the rice -2. put water in the pot and wait for water to boil -3. add some salt and rice -4. wait for 15 minutes -5. mix yogurt, egg and flour and salt in a different bowl -6. add water from the soup and mix by warming -7. when the rice is soft, add the yogurt mixture to the soup and mix quickly -8. cut down the heat, wait for 15 minutes -9. for the sauce, simply melt the butter in a seperate small pan and stir in the dried mint -10. add sauteed dried mint to the soup and stir well -11. serve warm - -## Contribution - -- digi - [sourcehut](https://git.sr.ht/~digi/) - -;tags: turkish rice soup diff --git a/src/tuscan-style-pork-roast.md b/src/tuscan-style-pork-roast.md deleted file mode 100644 index b7788ad..0000000 --- a/src/tuscan-style-pork-roast.md +++ /dev/null @@ -1,45 +0,0 @@ -# Tuscan Style Pork Roast - -An herbaceous pancetta stuffed pork roast with a crispy exterior. Finished with a lemon vinaigrette. -Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA) whose instructions are notoriously bad. - -- ⏲️ Prep time: 30 minutes -- 🍳 Cook time: 2 hours -- 🍽️ Servings: 6-8 people - -## Equipment -- Food processor -- Fine mesh strainer -- Cast iron skillet -- Butchers twine - -## Ingredients -- 1 pork Roast -- 2-3 Tbsp fresh rosemary -- 8 cloves garlic, minced -- ⅓ cup high quality olive oil -- 1 lemon -- 4 oz pancetta or bacon -- 1 tsp fresh parsley - -## Directions -1. Preheat oven to 275°F (135°C) -2. Butterfly the roast by cutting into three parts by cutting into the side starting a third of the way up the roast. When you get to the end of the roast open it up and repeat for the remaining roast. You're opening it up like a pamphlet. Refer to the video linked above if you're confused. -2. Cover with plastic wrap and beat with meat mallet to pound the pork to an even levelness. -3. Mince garlic cloves(8) with the rosemary(2 Tbsp). Place into a cold pan with olive oil(⅓ cup) and zest of lemon(1). Keep lemon for later. -4. Bring to slow simmer on medium low heat for 2-3 minutes. Strain the herbs making sure to squeeze all excess oil. Reserve oil for later. -5. Add pancetta/bacon(4 oz) to food processor. Pulse a few times before adding the garlic/rosemary mixture. Process until a smooth paste forms. -6. Salt and pepper both sides of the roast before placing the roast fat side down and spreading the paste over the roast leaving about a 2 inch gap on one side. -7. Roll tightly towards the 2 inch gap and use butchers twine to secure the roll. Place a knot every inch or so. -8. Bake at 275°F (135°C) for 2 hours or until internal temperature reads 135°F (57°C) in the thickest part. -9. Add vegetable oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs. -10. Juice the lemon into the remaining oil from the garlic/rosemary herb spread. Add freshly chopped parsley. Whisk with fork until emulsified. Season with salt and pepper. -11. Slice roast into ½ inch thick slices and top with lemon herb vinaigrette. - -##### A note on ingredient snootiness -I point out that ingredients need to be fresh, the olive oil high quality, the salt needs to be kosher, and the pepper freshly ground not because I'm some rich snob but because it actually matters. The olive oil is one of the main flavors in this dish and it will taste significantly worse if you cheap out. Herbs, especially rosemary, don't even taste the same when comparing dried to fresh. - -## Contribution -- Tanner Wilcox – [gitlab](https://git.najer.info/twiclo), [donate](https://twil.cx/donate.txt) - -;tags: italian pork diff --git a/src/yogurt.md b/src/yogurt.md deleted file mode 100644 index 07b119b..0000000 --- a/src/yogurt.md +++ /dev/null @@ -1,25 +0,0 @@ -# Yogurt - -## Ingredients - -- 2 thermos, ½l capacity each -- thermometer -- 1l milk -- 100ml yogurt - -## Directions - -- bring the milk to 45°C (113°F) -- pour the yogurt into the milk -- wisk well -- bring the milk to 45°C (113°F) again (don't go higher than that, please) -- boil some water (about 100ml) and use it to wash the thermos from inside -- let the water out and pour the milk into the thermos -- leave the thermos in the oven(or in any other place whithout air flow) for 12h -- store in the fridge - -## Contribution - -- italian boy - -;tags: basic breakfast cheesefare diff --git a/src/zarangollo.md b/src/zarangollo.md deleted file mode 100644 index ecb1b24..0000000 --- a/src/zarangollo.md +++ /dev/null @@ -1,31 +0,0 @@ -# Zarangollo - -Simple veggie starter/side dish from Murcia (Southeastern Spain) - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 10-15 min -- 🍽️ Servings: 2 - -## Ingredients - -- 1 White onion -- 1 Eggplant -- Olive oil -- Egg (optional) - -## Directions - -1. Cut onion in julienne (a third or half of an onion ring) -2. Cut the eggplant in slices or chunks that can fit in a teaspoon -3. Add oil to a pan (not a shallow one, wide and a bit deep is ideal if you have one) until it barely covers the vegetables -4. Cook and stir in medium heat until they are tender, caramelized and translucent -5. Kick up the heat to give them a crispy touch, but not for long -6. (Optional) Turn off the heat and crack open an egg on top -7. (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn't call for anything fancy -8. You can serve the dish with that oil (provided it is not burnt) or keep it for cooking other stuff - -## Contribution - -Enrique: [github](https://github.com/enrique95) - -;tags: spanish mediterranian side quick diff --git a/src/zopf.md b/src/zopf.md deleted file mode 100644 index 921fd9f..0000000 --- a/src/zopf.md +++ /dev/null @@ -1,28 +0,0 @@ -# Zopf - -- ⏲️ Prep time: 30 min (plus one hour rising) -- 🍳 Cook time: 30 min - -## Ingredients -- 1kg white wheat flour -- ½L milk -- 125g butter -- 14g dry yeast -- 1½T salt -- 1 egg - -## Directions -1. Cut or tear up butter and put in skillet with milk on low heat (This is so the ingredients are not too clod, temperature should not exceed 31 C). -2. Put the flour in a large bow with the yeast, salt, milk and butter. -3. Mix and kneed for at least 15 minutes making sure to stretch the dough a lot. -4. Let the dough rest in a warm spot for at least one hour (temperature should not be higher than 31 C). -5. Start heating an oven at 200 C (no need to preheat, it will be a good temperature once you are done braiding) -6. Cut the dough in two or three sections (different according to region), then stretch and roll into long pieces. -7. Braid the strips, place on a parchment lined baking sheet and brush down with a beaten egg. -8. Bake for 30 minutes testing with a wooden skewer in the widest part when done. IF the skewer comes out clean, you are done, if not add 5 minutes and repeat. -9. Wait for the bread to cool before cutting. - -## Contribution -- Thijs Wester - [website](https://twester.tk) - -;tags: swiss bread cheesefare |