Update servings

.claude/settings.local.json

@@ -7,7 +7,9 @@
       "Bash(npm ls *)",
       "Bash(node *)",
       "Bash(ls *)",
-      "WebFetch(*)"
+      "WebFetch(*)",
+      "Bash(mkdir -p \"c:/Users/runya/Documents/repositories/cooking/public/recipes/mexican/fajita-vegetables/assets\")",
+      "Bash(cp \"c:/Users/runya/Documents/repositories/cooking/public/recipes/mexican/birria/assets/not-found.svg\" \"c:/Users/runya/Documents/repositories/cooking/public/recipes/mexican/fajita-vegetables/assets/not-found.svg\")"
     ]
   }
 }

public/recipes/example/example-recipe-1/example-recipe-1.mdx

@@ -20,17 +20,13 @@ A beloved Italian-American comfort food that combines crispy breaded chicken cut
 <RecipeCard>
 
 ## Photos
-![Finished chicken parmesan on a white plate](./assets/not-found.svg)
-*Golden-brown chicken topped with bubbling cheese*
+![Image Coming Soon](./assets/not-found.svg)
+*Image Coming Soon*
 
-![Close-up of the crispy breading](./assets/not-found.svg)
-*Perfectly crispy coating with melted mozzarella*
-
-![Plated with pasta and garnish](./assets/not-found.svg)
-*Served alongside spaghetti with fresh basil*
+![Chicken Parmesan](./assets/chocolate-chip-cookies.png)
+*Chicken Parmesan*
 
 ## Ingredients
-### For the Chicken
 - 4 boneless, skinless chicken breasts (about 6-8 oz each)
 - 1 cup all-purpose flour
 - 2 large eggs, beaten
@@ -40,55 +36,35 @@ A beloved Italian-American comfort food that combines crispy breaded chicken cut
 - 1 teaspoon dried oregano
 - Salt and freshly ground black pepper to taste
 - 1/2 cup olive oil (for frying)
-
-### For the Sauce & Topping
 - 2 cups marinara sauce (homemade or quality store-bought)
 - 1 1/2 cups shredded mozzarella cheese
 - 1/4 cup fresh basil leaves, torn
 - Extra Parmesan for serving
 
 ## Instructions
-### Prep the Chicken
 1. Place **chicken breasts** between two sheets of **plastic wrap** and pound to an even 1/2-inch thickness using a meat mallet.
 2. Season both sides generously with **salt** and **pepper**.
-
-### Set Up Breading Station
 3. Prepare three shallow dishes:
    - Dish 1: **All-purpose flour**
    - Dish 2: Beaten **eggs** with 1 tablespoon **water**
    - Dish 3: **Breadcrumbs** mixed with 1/2 cup **Parmesan**, **garlic powder**, and **oregano**
-
-### Bread and Fry
 4. Dredge each breast in **flour** (shake off excess), dip in **egg** mixture, then press firmly into **breadcrumb** mixture, coating both sides thoroughly.
 5. In a large skillet, heat **olive oil** over medium-high heat until shimmering.
 6. Cook **chicken** for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a paper towel-lined plate.
-
-### Assemble and Bake
 7. Preheat oven to 400°F (200°C) or turn on broiler.
 8. Place fried **chicken** in a baking dish. Spoon **marinara sauce** over each piece, then top with **mozzarella** and remaining **Parmesan**.
 9. Bake for 10-12 minutes (or broil for 3-4 minutes) until cheese is melted and bubbly.
 10. Top with fresh torn **basil** and serve immediately with **pasta** or a side salad.
 
 ## Notes
-### Tips for Success
-- **Even thickness**: Pounding the chicken ensures even cooking
+### Tips
 - **Don't overcrowd**: Fry in batches to maintain oil temperature
-- **Quality ingredients**: Use good marinara sauce for best flavor
-- **Make ahead**: Bread chicken up to 4 hours ahead and refrigerate
 - **Gluten-free option**: Substitute with gluten-free flour and breadcrumbs
 
-### Storage
-- **Refrigerate**: Store leftovers in an airtight container for up to 3 days
-- **Reheat**: Warm in a 350°F oven for 15-20 minutes to maintain crispiness
-- **Freeze**: Freeze breaded (uncooked) chicken for up to 2 months
-
 ### Variations
 - **Baked version**: Skip frying and bake breaded chicken at 425°F for 20-25 minutes
 - **Spicy**: Add red pepper flakes to the breadcrumb mixture
-- **Extra crispy**: Use panko breadcrumbs instead of Italian breadcrumbs
 
 ## References
-- Adapted from traditional Italian-American recipes
-- Inspired by *The Silver Spoon* Italian cookbook
 - Reference Recipe **[HERE](https://www.example.com)**
 </RecipeCard>

public/recipes/example/example-recipe-2/example-recipe-2.mdx

@@ -20,88 +20,48 @@ The ultimate chocolate chip cookie recipe that delivers crispy edges, chewy cent
 <RecipeCard>
 
 ## Photos
-![Stack of chocolate chip cookies](./assets/not-found.svg)
-*A stack of golden-brown cookies showing the perfect texture*
+![Image Coming Soon](./assets/not-found.svg)
+*Image Coming Soon*
 
-![Cookie broken in half showing chocolate](./assets/not-found.svg)
-*Gooey chocolate chips and perfect chewy texture*
-
-![Cookies cooling on a wire rack](./assets/not-found.svg)
-*Fresh from the oven with melted chocolate*
-
-![Single cookie on plate with milk](./assets/not-found.svg)
-*The perfect cookie and milk pairing*
+![Chocolate Chip Cookies](./assets/chocolate-chip-cookies.png)
+*Chocolate Chip Cookies*
 
 ## Ingredients
-### Dry Ingredients
 - 2 1/4 cups (280g) all-purpose flour
 - 1 teaspoon baking soda
 - 1 teaspoon fine sea salt
-
-### Wet Ingredients
 - 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
 - 3/4 cup (150g) granulated sugar
 - 3/4 cup (165g) packed light brown sugar
 - 2 large eggs, room temperature
 - 2 teaspoons pure vanilla extract
-
-### Mix-ins
 - 2 cups (340g) semi-sweet chocolate chips
 - 1 cup (170g) milk chocolate chips (optional, for extra chocolate)
 - Flaky sea salt for topping (optional)
 
 ## Instructions
-### Prepare
 1. Preheat oven to 375°F (190°C). Line two baking sheets with **parchment paper**.
 2. In a medium bowl, whisk together **flour**, **baking soda**, and **salt**. Set aside.
-
-### Make the Dough
 3. In a large bowl or stand mixer, beat softened **butter** with both **sugars** on medium speed for 2-3 minutes until light and fluffy.
 4. Beat in **eggs** one at a time, then add **vanilla extract**. Mix until well combined, scraping down the sides of the bowl.
 5. With mixer on low speed, gradually add the **flour** mixture. Mix just until no flour streaks remain (don't overmix).
 6. Use a spatula or wooden spoon to fold in **chocolate chips** until evenly distributed.
-
-### Chill (Important!)
 7. Cover bowl with **plastic wrap** and refrigerate for at least 30 minutes (or up to 72 hours for even better flavor). Cold dough = thicker cookies!
-
-### Bake
 8. Use a cookie scoop or tablespoon to form balls (about 2 tablespoons each). Place 2 inches apart on prepared baking sheets.
 9. If using, sprinkle a tiny pinch of **flaky sea salt** on top of each dough ball.
 10. Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
 11. Let cookies cool on the baking sheet for 5 minutes (they'll continue to set), then transfer to a wire rack.
-
-### Serve
 12. Serve warm or at room temperature. Best enjoyed with cold **milk**!
 
 ## Notes
 ### Tips for Success
 - **Room temperature ingredients**: Softened butter and eggs create the best texture
 - **Don't skip chilling**: Cold dough prevents spreading and creates thicker cookies
-- **Underbake slightly**: Cookies will look underdone but will set as they cool
-- **Use parchment paper**: Prevents sticking and promotes even browning
-- **Measure flour correctly**: Spoon and level flour, don't pack it
-
-### Storage & Freezing
-- **Room temperature**: Store in an airtight container for up to 5 days
-- **Refresh**: Warm in a 300°F oven for 3-4 minutes to restore chewiness
-- **Freeze dough**: Scoop dough balls and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes
-- **Freeze baked cookies**: Freeze baked cookies for up to 2 months
 
 ### Variations
 - **Brown butter cookies**: Brown the butter for a nutty, caramel flavor
 - **Thick and bakery-style**: Increase flour to 2 1/2 cups and chill overnight
-- **Double chocolate**: Add 1/4 cup cocoa powder to dry ingredients
-- **Mix-ins**: Try nuts, toffee bits, or different chocolate varieties
-- **Giant cookies**: Use 1/4 cup dough per cookie, bake 14-16 minutes
-
-### Science Behind the Recipe
-- **Brown sugar**: Creates chewiness and moisture
-- **Granulated sugar**: Creates crispy edges
-- **Baking soda**: Promotes spreading and browning
-- **Chilling**: Allows flour to hydrate and flavors to develop
-- **Underbaking**: Keeps centers soft and gooey
 
 ## References
-- Based on the classic Nestlé Toll House recipe
 - Reference Recipe **[HERE](https://www.example.com)**
 </RecipeCard>

public/recipes/indian/lamb-vindaloo/lamb-vindaloo.mdx

@@ -0,0 +1,66 @@
+---
+title: "Lamb Vindaloo"
+slug: "lamb-vindaloo"
+date: "2026-04-20"
+lastUpdated: "2026-04-20"
+category: "indian"
+tags: ["indian", "goan", "lamb", "spicy"]
+cookTime: 90
+prepTime: 45
+servings: 10
+author: "jake"
+description: "A fiery Goan braise of lamb marinated in a vinegar-and-Kashmiri-chili paste, slow-cooked until fork-tender."
+featured: false
+display: true
+displayPhoto: "./assets/lamb-vindaloo.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Lamb Vindaloo](./assets/lamb-vindaloo.jpg)
+*Lamb Vindaloo*
+
+## Ingredients
+- 1.25 lbs (500-600g) boneless lamb shoulder or leg
+- 20 dried and deseeded Kashmiri red chilies or 1 tablespoon Kashmiri chili powder
+- 1/4 cup vinegar
+- 1/4 cup water
+- 2 tablespoons coriander seeds or ground coriander
+- 1 teaspoon cumin seeds or powder
+- 10 black peppercorns or 1 teaspoon ground pepper
+- 6 whole cloves
+- 2-3 inch cinnamon stick or 1 teaspoon ground cinnamon
+- 1/4 teaspoon turmeric
+- 1/2 teaspoon salt
+- 2 tablespoons ginger garlic paste
+- 1 tablespoon ghee
+- 1 large onion, finely chopped
+- 1 1/2 to 2 cups hot water, as needed
+- 2 teaspoons jaggery or brown sugar
+- Salt, to taste
+- 1/2 teaspoon mustard seeds (optional)
+- 1 sprig fresh curry leaves (optional)
+
+## Instructions
+1. Deseed the **Kashmiri chilies** and soak them in the **vinegar** and 1/4 cup **water** for 15-20 minutes until softened. Skip this step if using chili powder.
+2. Combine the **coriander**, **cumin**, **peppercorns**, **cloves**, **cinnamon**, and **mustard seeds** and grind to a fine powder if using whole spices. Keep the **turmeric** separate to avoid staining the grinder.
+3. Transfer the ground spices to a blender along with the soaked **chilies and their liquid**, **turmeric**, **salt**, **jaggery**, **garlic**, and **ginger**. Blend into a smooth paste, adding a splash more water if needed. Use an immersion blender to get a smoother final result.
+4. Rub the paste thoroughly into the **lamb**, coating every piece. Cover and refrigerate for at least 4-6 hours, ideally overnight.
+5. Heat the **oil** in a Dutch oven or heavy-bottomed pan over medium heat. Add the **onion** and sauté 4-5 minutes until golden.
+6. Add the marinated **lamb** with all of its paste. Sauté over medium-high heat for 5-6 minutes, then cover and cook on medium-low for 3-4 minutes.
+7. Stir in the **curry leaves** (if using) and sauté 2 minutes.
+8. Pour in 1 cup of hot **water** and stir well. Cover and simmer on medium-low heat, stirring every 10-15 minutes to prevent sticking. Add more hot water in 1/2 cup batches as needed.
+9. Cook until the lamb is fork-tender, about 1 hour 15-30 minutes depending on the cut. Boneless leg may take closer to 90 minutes.
+10. Once tender, uncover and reduce the sauce to a thick, clingy consistency. Taste and adjust with additional **salt** and **jaggery** — the dish should balance hot, sour, and slightly sweet.
+11. Rest 10 minutes before serving — the sauce thickens as it cools.
+
+## Notes
+### Tips
+- **Make ahead**: Vindaloo always tastes better the next day. Make it a day in advance and reheat gently with a splash of water.
+- **Vinegar matters**: Traditional Goan vindaloo uses palm vinegar (toddy vinegar). Cane, apple cider, or rice vinegar are acceptable substitutes; avoid white distilled.
+- **It's Not Vindaloo if it's Not Spicy**: My friends say it's so - you better be coughing!
+
+## References
+- Reference Recipe **[HERE](https://www.indianhealthyrecipes.com/lamb-vindaloo/)**
+</RecipeCard>

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public/recipes/irish/corned-beef-and-cabbage/corned-beef-and-cabbage.mdx

@@ -12,14 +12,14 @@ author: "jake"
 description: "Slow-cooked corned beef brisket with potatoes, carrots, and cabbage in a Guinness broth."
 featured: false
 display: true
-displayPhoto: "./assets/not-found.svg"
+displayPhoto: "./assets/corned-beef-and-cabbage.jpg"
 ---
 
 <RecipeCard>
 
 ## Photos
-![Coming Soon](./assets/not-found.svg)
-*Coming Soon*
+![Corned Beef and Cabbage](./assets/corned-beef-and-cabbage.jpg)
+*Corned Beef and Cabbage*
 
 ## Ingredients
 - 2 lbs red potatoes, quartered

public/recipes/mexican/fajita-vegetables/fajita-vegetables.mdx

@@ -0,0 +1,52 @@
+---
+title: "Fajita Vegetables"
+slug: "fajita-vegetables"
+date: "2026-04-20"
+lastUpdated: "2026-04-20"
+category: "mexican"
+tags: ["mexican", "sides"]
+cookTime: 10
+prepTime: 10
+servings: 8
+author: "jake"
+description: "Sizzling bell peppers and onions seasoned with chili, smoked paprika, and lime."
+featured: false
+display: true
+displayPhoto: "./assets/fajita-vegetables.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Fajita Vegetables](./assets/fajita-vegetables.jpg)
+Fajita Vegetables
+
+## Ingredients
+- 1 medium onion, sliced into slivers
+- 3 bell peppers (mix of red, yellow, green, or orange), sliced into strips
+- 3 tablespoon olive oil
+- Juice of 1/2 lime, plus extra for serving
+- 1 teaspoon chili powder
+- 1/2 teaspoon smoked paprika
+- 1/2 teaspoon onion powder
+- 1/2 teaspoon black pepper
+- 1/2 teaspoon cumin
+- 3/4 teaspoon salt
+
+## Instructions
+1. Slice the **onion** into slivers and the **bell peppers** into thin strips.
+2. In a small bowl, whisk together 1 tablespoon **olive oil**, **lime juice**, **chili powder**, **smoked paprika**, **onion powder**, **black pepper**, **cumin**, and 1/2 teaspoon **salt**.
+3. Toss the sliced **peppers** and **onions** with the seasoning mixture until evenly coated.
+4. Heat 2 tablespoons **olive oil** in a large skillet over medium-high heat until shimmering.
+5. Add the **onions** first and cook 2 minutes until they begin to soften.
+6. Add the **peppers** along with the remaining 1/4 teaspoon **salt**. Cook 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp with some char on the edges.
+7. Squeeze additional **lime juice** over the top and serve hot.
+
+## Notes
+### Tips
+- **Tender-crisp is the goal**: don't overcook — the peppers should still have a bite.
+- **Hot pan, hot oil**: a ripping-hot skillet gives the char marks that make fajitas taste like fajitas.
+
+## References
+- Adapted from **[Spend With Pennies - Easy Chicken Fajitas](https://www.spendwithpennies.com/easy-chicken-fajitas/)**
+</RecipeCard>

public/recipes/mexican/taco-bell-meat/taco-bell-meat.mdx

@@ -0,0 +1,48 @@
+---
+title: "Taco Bell-Style Meat"
+slug: "taco-bell-meat"
+date: "2026-04-20"
+lastUpdated: "2026-04-20"
+category: "mexican"
+tags: ["mexican", "meat"]
+cookTime: 25
+prepTime: 10
+servings: 16
+author: "jake"
+description: "Copycat Taco Bell seasoned beef with the signature saucy, clingy texture from a cornstarch slurry."
+featured: false
+display: true
+displayPhoto: "./assets/taco-bell-meat.jpg"
+---
+
+<RecipeCard>
+
+## Photos
+![Taco Bell Meat](./assets/taco-bell-meat.jpg)
+*Taco Bell Meat*
+
+![Homemade Crunchwraps](./assets/crunchwrap.jpg)
+*Homemade Crunchwraps*
+
+## Ingredients
+- 2 lbs ground beef
+- 2 2/3 cups water or beef broth, divided
+- 5 tablespoons taco seasoning
+- 2 tablespoons cornstarch
+- 1 teaspoon unsweetened dark cocoa powder (optional, for color)
+- Salt, to taste
+
+## Instructions
+1. In a large bowl, combine the **ground beef**, 1 2/3 cups **water**, **taco seasoning**, **cornstarch**, and **cocoa powder**. Mix by hand or with a hand mixer until it forms a thick, sticky batter-like consistency.
+2. Grease a large nonstick skillet or Dutch oven and add the meat mixture along with the remaining 2/3 cup **water**.
+3. Cover and cook over medium-high heat for 5 minutes.
+4. Uncover and break the meat apart fully with a spatula. Reduce heat to low and simmer 20-30 minutes, stirring occasionally, until the liquid has mostly evaporated and the mixture is thick and saucy.
+5. Taste and adjust with **salt** as needed.
+
+## Notes
+### Meat Quality 
+Slightly fatty meat helps the cornstarch slurry thicken the meat.
+
+## References
+- Reference Recipe **[HERE](https://www.favfamilyrecipes.com/taco-bell-meat/)**
+</RecipeCard>