Update grammar errors

public/recipes/baking/apple-pie/apple-pie.mdx

@@ -36,7 +36,7 @@ displayPhoto: ""
 - Coarse sugar for sprinkling on crust (optional)
 
 ## Instructions
-1. Prep **pie crust** if making from scrath. Keep prepared or store-bought pie crust chilled untill using.
+1. Prep **pie crust** if making from scratch. Keep prepared or store-bought pie crust chilled until using.
 2. Stir the **apple slices**, **sugar**, **flour**, **lemon juice**, **cinnamon**, **allspice**, and **nutmeg** together until thoroughly combined.
 3. (Optional) Pre-cook the apples by pouring into a very large skillet/dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside.
 4. Preheat oven to 400°F.

public/recipes/chinese/broccoli-beef-in-oyster-sauce/broccoli-beef-in-oyster-sauce.mdx

@@ -15,7 +15,6 @@ display: true
 displayPhoto: ""
 ---
 
-lasdfkjlkejflwkejflwkejflk
 
 <RecipeCard>
 

public/recipes/chinese/egg-flower-soup/egg-flower-soup.mdx

@@ -26,7 +26,7 @@ displayPhoto: "./assets/egg-flower-soup.jpg"
 - 1/2 teaspoon sesame oil
 - 3/4 teaspoon salt
 - 1/8 teaspoon sugar
-- 1/8 teaspoon while pepper
+- 1/8 teaspoon white pepper
 - 3 tablespoons cornstarch
 - 1/3 cup water (to mix with cornstarch)
 - 3 eggs lightly beaten

public/recipes/desserts/ice-cream/assets/not-found.svg

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public/recipes/desserts/ice-cream/ice-cream.mdx

@@ -32,13 +32,13 @@ displayPhoto: "./assets/not-found.svg"
 
 ## Instructions
 1. In a saucepan, slowly combine the **whole milk** and **heavy cream**. Heat over medium heat until the mixture is hot, but not boiling, for about 5-7 minutes.
-2. In a seperate bowl, whisk the egg yolks and granulated sugar together. Mix until it becomes pale and thick, to create a rich custard base. 
+2. In a separate bowl, whisk the egg yolks and granulated sugar together. Mix until it becomes pale and thick, to create a rich custard base. 
 3. Temper the egg yolks by slowly pouring about half the **hot milk mixture** into the **egg yolks** while constantly whisking.
 4. Combine everything back into the saucepan with the remainder of the **hot milk mixture**. 
 5. Cook over medium-low heat, stirring constantly with a spoon. It is finished after about 5-8 minutes when it thickens and coats the back of a spoon. Do not let it boil.
 6. Remove from the heat, and stir in the **vanilla extract** along with a pinch of **salt**.
 7. Optionally, strain into a clean bowl. 
-8. Cool the custard to room temperature, then cover it with plastic wrap over the surface of the custard. Refridgerate for at least 30 minutes or until cool.
+8. Cool the custard to room temperature, then cover it with plastic wrap over the surface of the custard. Refrigerate for at least 30 minutes or until cool.
 9. If you don't have an ice cream maker, fill a bowl halfway with ice, and a generous amount of salt. Mix the ice together. Find a smaller metal bowl to set inside. 
 10. Whisk the custard mixture vigorously, and then cover and let sit in the freezer for 30 minutes. Repeat this process around 4 times or until the desired consistency is achieved.
 11. When done the consistency should be a very loose soft serve. Let it sit in the freezer for 4 hours or overnight, then enjoy.

public/recipes/drinks/banana-chocolate-smoothie/banana-chocolate-smoothie.mdx

@@ -33,6 +33,6 @@ displayPhoto: "./assets/banana-chocolate-smoothie.jpg"
 
 ## Notes
 ### Yogurt Choice
-- Greek yogurt is healthier and becomes less waterier over time.
+- Greek yogurt is healthier and becomes less watery over time.
 
 </RecipeCard>

public/recipes/drinks/berry-smoothie/berry-smoothie.mdx

@@ -33,6 +33,6 @@ displayPhoto: "./assets/berry-smoothie.jpg"
 
 ## Notes
 ### Yogurt Choice
-- Greek yogurt is healthier and becomes less waterier over time.
+- Greek yogurt is healthier and becomes less watery over time.
 
 </RecipeCard>

public/recipes/drinks/strawberry-smoothie/strawberry-smoothie.mdx

@@ -33,6 +33,6 @@ displayPhoto: "./assets/strawberry-smoothie.jpg"
 
 ## Notes
 ### Yogurt Choice
-- Greek yogurt is healthier and becomes less waterier over time.
+- Greek yogurt is healthier and becomes less watery over time.
 
 </RecipeCard>

public/recipes/indian/brown-lentils/brown-lentils.mdx

@@ -55,10 +55,10 @@ The whole dal retain their consistency, and the hulled and split dal thicken the
 3. Bring to a rolling boil, skimming froth if it appears.
 4. Reduce to medium and cook until tender, for 20-25 mins. Red lentils should break down completely and brown lentils to retain their shape.
 **Gravy Instructions**
-1. On a medium flame, head 2/3 tbsp **ghee/oil** in large pot.
+1. On a medium flame, heat 2/3 tbsp **ghee/oil** in large pot.
 2. When medium hot, add **cumin** and **fennel seeds** followed by **dried red chilis**. If using chili flakes save for a later step.
-3. Once sizzling and the chilis turn crisp but not burnt, add **onions**. Sautee until light golden for 5-6 mins.
+3. Once sizzling and the chilis turn crisp but not burnt, add **onions**. Saute until light golden for 5-6 mins.
-4. Stir in **ginger garlic** and **coriander leaves/stems**. Sautee until aromatic for 1-2 mins.
+4. Stir in **ginger garlic** and **coriander leaves/stems**. Saute until aromatic for 1-2 mins.
 5. Stir in **turmeric**, **salt**, **red chili powder**, **coriander powder**, **cumin powder**, and **garam masala**.
 6. Add **tomatoes** and deglaze by pouring 1/4 cup water.
 7. Cook until tomatoes break down completely.

public/recipes/indian/chana-masala/chana-masala.mdx

@@ -30,7 +30,7 @@ displayPhoto: "./assets/chana-masala.jpg"
 - 1 small bay leaf (optional)
 - 1 inch cinnamon (optional)
 - 2 cloves (optional)
-- 2 green cardimoms (optional)
+- 2 green cardamoms (optional)
 - 1 1/2 cups (2 large) finely chopped onion
 - 1 green chili (optional)
 - 1 tablespoon ginger garlic paste
@@ -38,7 +38,7 @@ displayPhoto: "./assets/chana-masala.jpg"
 - 3/4 teaspoon salt
 - 1/4 teaspoon turmeric
 - 1 1/2 teaspoons kashmiri red chili powder
-- 1 teaspon garam masala
+- 1 teaspoon garam masala
 - 2 teaspoon coriander powder
 - 1/2 teaspoon cumin powder (optional)
 - 1 teaspoon kasuri methi (dry fenugreek leaves, optional)
@@ -48,18 +48,18 @@ displayPhoto: "./assets/chana-masala.jpg"
 ## Instructions
 **Chana Preparation**
 1. Rinse dried **chickpeas** at least 3 times to remove loose skin. Soak in 3 1/2 to 4 cups water overnight for at least 8 hours. Additionally you can add a small amount of baking soda to loosen the chana skins.
-2. Drain water and rinse well. Optionally seperate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot.
+2. Drain water and rinse well. Optionally separate skins from chana (but keep them later to thicken sauce). Pour the recipe water in and pressure cook for 5 to 6 minutes on a stovetop or 18 minutes on high pressure in an instant pot.
 3. Check for tenderness. Fully cooked chickpeas should mash fully when squeezed.
 **Gravy Instructions (Stovetop)**
 1. Heat **oil** in a large pot. Add the whole spices - **cinnamon**, **cloves**, **cardamom**, and **bay leaf**.
 2. After they start to sizzle, add **onions** and **green chili**. Saute until they start to turn light golden.
 3. Add **ginger garlic paste** and saute for 1 minute, avoiding burning it.
 4. Add **tomatoes** and **salt**. Cook until mushy, pulpy, and thick.
-5. Stir in **red chili powder**, **turmeric**, **garam masala**, **coriander powder**, and **cumin powder**. Saute until fragrant, 3 to 4 minuts.
+5. Stir in **red chili powder**, **turmeric**, **garam masala**, **coriander powder**, and **cumin powder**. Saute until fragrant, 3 to 4 minutes.
 6. Optional - If looking for a smooth curry, discard the bay leaf, green chili and cinnamon. Blend in a blender. You can add 2 tablespoons of cooked chana for a thicker curry.
 7. Add the **chana** with the **chana stock** (or replace with 1 1/4 cups of water if you added baking soda to chana while soaking). Pour an additional 3/4 to 1 cup **water**. If optional Step 7 was not taken, you do not need as much water.
 8. Mix well, taste and add more **salt**. Cover and simmer for 15 minutes.
-9. When consistency is thick, add **amchur powder** and **kasuiri methi**.
+9. When consistency is thick, add **amchur powder** and **kasuri methi**.
 10. Garnish with coriander leaves, sprinkle lemon juice if desired.
 **Gravy Instructions (Instant Pot)**
 - If cooking in the Instant pot, make the onion tomato masala on saute mode.

public/recipes/indian/palak-paneer/palak-paneer.mdx

@@ -36,8 +36,8 @@ displayPhoto: "./assets/palak-paneer.jpg"
 - 1/4 cup water (for blending with spinach)
 - 3/4 cup water (to cook with gravy)
 - 3 tbsp cream (optional)
-- 1/8 tps cumin seeds (optional)
+- 1/8 tsp cumin seeds (optional)
-- 2 green cadamoms (optional)
+- 2 green cardamoms (optional)
 - 1 inch cinnamon (optional)
 - 2 cloves (optional)
 
@@ -45,10 +45,10 @@ displayPhoto: "./assets/palak-paneer.jpg"
 **Palak/Spinach Preparation**
 1. For best results separate stems as they may leave a bitter taste, or use baby spinach.
 2. Rinse and drain **spinach**. Leave as little water as possible as spinach will be cooked in oil.
-3. Heat 1/2 tsp **oil** in a pan. Saute **green chilies**, **cashews**, and **spinach** for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely.
+3. Heat 1/2 tsp **oil** in a pan. Saute **green chilies**, **cashews**, and **spinach** for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of hot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely.
 4. Cool this and blend along with 1/4 cup **water** to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed.
 **Gravy Instructions**
-1. (optinal) Heat 1 tablespoon **butter** and half tablespoon **oil** to the same pan. Once melted, add **cumin seeds**, **cardamom**, **cinnamon**, and **cloves** until they begin to sizzle.
+1. (optional) Heat 1 tablespoon **butter** and half tablespoon **oil** to the same pan. Once melted, add **cumin seeds**, **cardamom**, **cinnamon**, and **cloves** until they begin to sizzle.
 2. Add the **onions** and fry until they turn transparent to golden.
 3. Saute **ginger garlic paste** for 1-2 minutes or until aromatic.
 4. Add **tomatoes** and **salt**. Saute uncovered until the tomatoes break down completely.

public/recipes/italian/fusilli-with-vodka-basil-parmesan/fusilli-with-vodka-basil-parmesan.mdx

@@ -33,7 +33,7 @@ displayPhoto: ""
 - 1 pound fusilli
 - 2 tablespoons unsalted butter
 - 1 ounce finely grated Parmesan, plus more for serving
-- ¼ cup chopped fresh basil"
+- ¼ cup chopped fresh basil
 
 ## Instructions
 1. Heat **oil** in a large skillet over medium.

public/recipes/japanese/ajitsuke-tamago-ramen-egg/ajitsuke-tamago-ramen-egg.mdx

@@ -44,7 +44,7 @@ displayPhoto: ""
 - Make sure to find a bowl that can just barely fit all the eggs together, the sauce has to cover all of them.
 
 ### To Age or Not to Age
-- Depending on how long you age these, they'll get really salty. A few days is a good middle ground, after that you can take the eggs out and store seperately.
+- Depending on how long you age these, they'll get really salty. A few days is a good middle ground, after that you can take the eggs out and store separately.
 
 ## References
 - Reference Recipe **[HERE](https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/)**

public/recipes/mexican/creamy-jalapeno-sauce/creamy-jalapeno-sauce.mdx

@@ -9,7 +9,7 @@ cookTime: 5
 prepTime: 5
 servings: 15
 author: "jake"
-description: "A creamy and spciy sauce inspired by the Taco Bell side offering."
+description: "A creamy and spicy sauce inspired by the Taco Bell side offering."
 featured: false
 display: true
 displayPhoto: "./assets/creamy-jalapeno-sauce.jpg"
@@ -41,7 +41,7 @@ displayPhoto: "./assets/creamy-jalapeno-sauce.jpg"
 
 ## Notes
 ### Ingredient Sourcing
-- Mt Olive sells both normal and sweet jalapeno slics, you can make your choice. I used the normal ones.
+- Mt Olive sells both normal and sweet jalapeno slices, you can make your choice. I used the normal ones.
 
 ## References
 - Reference Recipe **[HERE](https://www.youtube.com/watch?v=-q95xwVy94Y)**

public/recipes/vietnamese/pho/pho.mdx

@@ -51,9 +51,9 @@ displayPhoto: ""
 ## Instructions
 1. In a large pot, add **beef bones** and **brisket**. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for **5 minutes**. Skim any scum off the top.
 2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin.
-3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardimom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
+3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardamom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
 4. Add charred and toasted items to the pot. Add **scallions**, **fish sauce**, and **sugar**. Boil for **40 minutes** over **low heat**. Continue to skim the scum.
-5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refridgerate it.
+5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refrigerate it.
 6. Cover the pot and continue simmering on low heat for **4 hours**. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary.
 7. Boil the **noodles** according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked **sirloin** or other toppings. Squeeze fresh **lime** on top, and add **bean sprouts** and **basil** as desired. Serve with hoisin sauce and Sriracha on the side.
 Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.