diff --git a/recipes/docs/baking/apple-pie.mdx b/recipes/docs/baking/apple-pie.mdx index c28b3b6..5118dc9 100644 --- a/recipes/docs/baking/apple-pie.mdx +++ b/recipes/docs/baking/apple-pie.mdx @@ -38,16 +38,16 @@ import TabItem from '@theme/TabItem'; - 1. Prep pie crust if making from scrath. Keep prepared or store-bought pie crust chilled untill using. - 2. Stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. + 1. Prep **pie crust** if making from scrath. Keep prepared or store-bought pie crust chilled untill 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. - 5. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. - 6. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together. - 7. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Cover the pie in a lattice design or whatever the intended pattern is. Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal. - 8. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. + 5. On a floured work surface, roll out one of the discs of **chilled dough** (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. + 6. Spoon the **filling** into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together. + 7. Remove the **other disc of chilled pie dough** from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Cover the pie in a lattice design or whatever the intended pattern is. Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal. + 8. Lightly brush the top of the pie crust with the **egg wash**. Sprinkle the top with **coarse sugar**, if using. 9. Place the pie onto a large baking sheet and bake for 25 minutes. - 10. Keeping the pie in the oven, reduce the oven temperature down to 375°F. Place a pie crust shield (or cover edges with tinfoil) on the edges to prevent them from over-browning. + 10. Keeping the pie in the oven, reduce the oven temperature down to 375°F. Place a **pie crust shield** (or cover edges with tinfoil) on the edges to prevent them from over-browning. 11. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. The internal temperature of the filling should be around 200°F (93°C) when done. 12. Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. 13. Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days. diff --git a/recipes/docs/chinese/broccoli-beef-in-oyster-sauce.mdx b/recipes/docs/chinese/broccoli-beef-in-oyster-sauce.mdx index 0591713..2b007df 100644 --- a/recipes/docs/chinese/broccoli-beef-in-oyster-sauce.mdx +++ b/recipes/docs/chinese/broccoli-beef-in-oyster-sauce.mdx @@ -42,17 +42,17 @@ import TabItem from '@theme/TabItem'; - 1. Chop the beef into thin, long, bite-sized strips. Place in a bowl that can hold the beef and the rest of the marinade. - 2. Add a pinch of salt, sugar, vegetable oil, sodium bicarbonate, corn starch, rice wine, and ginger to the bowl with the beef. + 1. Chop the **beef** into thin, long, bite-sized strips. Place in a bowl that can hold the beef and the rest of the marinade. + 2. Add a pinch of **salt**, **sugar**, **vegetable oil**, **sodium bicarbonate**, **corn starch**, **rice wine**, and **ginger** to the bowl with the beef. 3. Give the marinade a good mix and leave in the fridge for at least 60 minutes. - 4. Chop the broccoli into manageable pieces and bring a pot of salted water to a boil. + 4. Chop the **broccoli** into manageable pieces and bring a pot of **salted water** to a boil. 5. Blanch the broccoli quickly and drain it from the water. Don't leave it too long or you'll lose the crunch. - 6. Put vegetable oil into a wok over high heat. - 7. Add the garlic and ginger and immediately add in the beef before they burn. + 6. Put **vegetable oil** into a wok over high heat. + 7. Add the **garlic** and **ginger** and immediately add in the **beef** before they burn. 8. Layer the beef in a single layer and sear to develop a crust. Then stir fry until golden brown. - 9. Add broccoli along with the oyster sauce. Stir through to coat. - 10. Turn the heat down to low - 11. Mix the cornflour slurry ingredients and add it to the wok. Gradually turn the heat back to medium as you stir fry. Continue until the sauce thickens and becomes translucent. + 9. Add **broccoli** along with the **oyster sauce**. Stir through to coat. + 10. Turn the heat down to low. + 11. Mix the **cornflour slurry ingredients** and add it to the wok. Gradually turn the heat back to medium as you stir fry. Continue until the sauce thickens and becomes translucent. diff --git a/recipes/docs/chinese/egg-flower-soup.mdx b/recipes/docs/chinese/egg-flower-soup.mdx index 549c3ba..34a511a 100644 --- a/recipes/docs/chinese/egg-flower-soup.mdx +++ b/recipes/docs/chinese/egg-flower-soup.mdx @@ -37,14 +37,14 @@ import TabItem from '@theme/TabItem'; - 1. Bring the chicken stock to a simmer in a pot. - 2. Stir in sesame oil, salt, sugar, white pepper. Adjust to taste at this point. - 3. If using, also stir in the msg. cooking wine, and turmeric. - 4. Mix the cornstarch and water together to make a slurry. - 5. Before the solution settles, stir the soup continuously and drizzle in the slurry until the soup is the desired thickness. - 6. Lightly beat the egg so that the egg and yolk don't completely mix together. + 1. Bring the **chicken stock** to a simmer in a pot. + 2. Stir in **sesame oil**, **salt**, **sugar**, **white pepper**. Adjust to taste at this point. + 3. If using, also stir in the **msg**, **cooking wine**, and **turmeric**. + 4. Mix the **cornstarch** and **water** together to make a slurry. + 5. Before the solution settles, stir the soup continuously and drizzle in the **slurry** until the soup is the desired thickness. + 6. Lightly beat the **egg** so that the egg and yolk don't completely mix together. 7. Stir with a ladle and slowly drizzle in the egg, making ribbons in the soup. - 8. Top with scallions and extra white pepper if desired. + 8. Top with **scallions** and extra **white pepper** if desired.

diff --git a/recipes/docs/indian/brown-lentils.mdx b/recipes/docs/indian/brown-lentils.mdx index 3fa00fc..112ecd7 100644 --- a/recipes/docs/indian/brown-lentils.mdx +++ b/recipes/docs/indian/brown-lentils.mdx @@ -16,7 +16,7 @@ import TabItem from '@theme/TabItem'; The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used. Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal. - ![img alt](@site/docs/static/img/not-found.svg) + ![image](@site/docs/static/img/not-found.svg) @@ -47,22 +47,22 @@ import TabItem from '@theme/TabItem'; **Lentil Preparation** - 1. Add each type of lentil individually to a large bowl and rinse well at least 3x. - 2. Add to a pot with 4 cups water if using both types of lentils, 3 cups if not using split lentils. + 1. Add each type of **lentil** individually to a large bowl and rinse well at least 3x. + 2. Add to a pot with 4 cups **water** if using both types of lentils, 3 cups if not using split lentils. 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. - 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. - 4. Stir in ginger garlic and coriander leaves/stems. Sautee 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. + 1. On a medium flame, head 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. + 4. Stir in **ginger garlic** and **coriander leaves/stems**. Sautee 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. - 8. Add cooked lentils along with the liquid in the pot and mix well. Pour hot water as needed (about 1/2 cup or as needed) and bring to boil. + 8. Add **cooked lentils** along with the liquid in the pot and mix well. Pour **hot water** as needed (about 1/2 cup or as needed) and bring to boil. 9. Simmer for 5 minutes until thick and traces of fats visible on top. Optionally mash lentils a bit for a creamier consistency. - 10. Stir in amchur poweder and fenugreek leaves. + 10. Stir in **amchur powder** and **fenugreek leaves**.

Try with all types of lentils!

diff --git a/recipes/docs/indian/chana-masala.mdx b/recipes/docs/indian/chana-masala.mdx index 9a42f2f..5f17b1c 100644 --- a/recipes/docs/indian/chana-masala.mdx +++ b/recipes/docs/indian/chana-masala.mdx @@ -12,7 +12,7 @@ import TabItem from '@theme/TabItem'; A classic chickpea recipe with a rich, tomato-based gravy. - ![img alt](@site/docs/indian/static/chana-masala.png) + ![image](@site/docs/indian/static/chana-masala.png) @@ -49,20 +49,20 @@ import TabItem from '@theme/TabItem'; **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. + 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. 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. + 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. 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. + 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**. 10. Garnish with coriander leaves, sprinkle lemon juice if desired. **Gravy Instructions (Instant Pot)** diff --git a/recipes/docs/indian/chicken-tikka-masala.mdx b/recipes/docs/indian/chicken-tikka-masala.mdx index 66d4774..2e89d46 100644 --- a/recipes/docs/indian/chicken-tikka-masala.mdx +++ b/recipes/docs/indian/chicken-tikka-masala.mdx @@ -12,7 +12,7 @@ import TabItem from '@theme/TabItem'; A classic chicken recipe with a rich, tomato-based gravy. - ![img alt](@site/docs/indian/static/chicken-tikka-masala.png) + ![image](@site/docs/indian/static/chicken-tikka-masala.png) @@ -54,12 +54,12 @@ import TabItem from '@theme/TabItem'; - 1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). - 2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) - 3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. - 4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. - 5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. - 6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. + 1. In a bowl, combine **chicken** with all of the ingredients for the **chicken marinade**; let marinate for 10 minutes to an hour (or overnight if time allows). + 2. Heat **oil** in a large skillet or pot over medium-high heat. When sizzling, add **marinated chicken pieces** in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) + 3. Melt the **butter** in the same pan. Fry the **onions** until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. + 4. Add **garlic** and **ginger** and sauté for 1 minute until fragrant, then add **garam masala**, **cumin**, **turmeric** and **coriander**. Fry for about 20 seconds until fragrant, while stirring occasionally. + 5. Pour in the **tomato puree**, **chili powders** and **salt**. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. + 6. Stir the **cream** and **sugar** through the sauce. Add the **chicken** and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. 7. Garnish with cilantro (coriander) and serve. diff --git a/recipes/docs/indian/palak-paneer.mdx b/recipes/docs/indian/palak-paneer.mdx index 24b8007..1dda619 100644 --- a/recipes/docs/indian/palak-paneer.mdx +++ b/recipes/docs/indian/palak-paneer.mdx @@ -45,20 +45,20 @@ import TabItem from '@theme/TabItem'; **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. - 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. + 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. + 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. - 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. - 5. Add garam masala and saute until the masala smells good, about 2 mins. - 6. Pour 3/4 cup water and cook covered until onions are completely soft. + 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. + 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. + 5. Add **garam masala** and saute until the masala smells good, about 2 mins. + 6. Pour 3/4 cup **water** and cook covered until onions are completely soft. 7. (optional) For a smooth curry blend the gravy mixture. - 8. Lower the flame. Add kasuri methi and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water. - 9. Add paneer and mix well. Optionally garnish with cream. + 8. Lower the flame. Add **kasuri methi** and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water. + 9. Add **paneer** and mix well. Optionally garnish with cream.

It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.

diff --git a/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx b/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx index ba71e13..3cbd474 100644 --- a/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx +++ b/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx @@ -12,7 +12,7 @@ import TabItem from '@theme/TabItem'; Great on any kind of ramen! - ![img alt](@site/docs/japanese/static/ajitsuke-tamago.png) + ![image](@site/docs/japanese/static/ajitsuke-tamago.png) @@ -31,12 +31,12 @@ import TabItem from '@theme/TabItem'; 1. Bring a pot of enough water to cover the eggs to a boil once added. - 2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil. + 2. Place saucepan over high heat and add **vinegar** to help with peeling. Bring to a boil. 3. Prick a hole in the wide end of each egg (helps with shape and peeling). 4. Gently lower the eggs into the water. 5. Set a timer for 6-7 minutes, depending on the target consistency. - 6. Pick out the eggs and set into cold or ice water. - 7. Peel shells and lower into the marinade. + 6. Pick out the eggs and set into cold or **ice water**. + 7. Peel shells and lower into the **marinade**. 8. Chill 1-4 (or more) hours. 9. When serving, remove from marinade and cut in half. diff --git a/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx b/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx index 713cb97..a67bc1c 100644 --- a/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx +++ b/recipes/docs/meat/garlic-herb-butter-roast-turkey.mdx @@ -12,7 +12,7 @@ import TabItem from '@theme/TabItem'; Happy Thanksgiving! - ![img alt](@site/docs/meat/static/garlic-herb-butter-roast-turkey.png) + ![image](@site/docs/meat/static/garlic-herb-butter-roast-turkey.png) @@ -39,18 +39,18 @@ import TabItem from '@theme/TabItem'; 1. Preheat oven to 425°F. Lower oven shelf to the lowest part of your oven. - 2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later. - 3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon. - 4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil. - 5. Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil. + 2. Combine the **Herb Butter ingredients** in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later. + 3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of **garlic** cut-side down on the bottom of the pan with 4 sprigs each of **thyme** and **rosemary**, half of the **olive oil** and 1 slice of **lemon**. + 4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads **garlic halves**, **lemon slice**, a squeeze of lemon from remaining slice, **herbs** and a drizzle of **olive oil**. + 5. Melt the **butter** and rub all over the turkey, including under the skin. Season generously all over with **salt** and **pepper**. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining **oil**. 6. Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus). 7. Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mitts and baste with pan juices. - 8. Spread half of the reserved herb butter over the top of your turkey with a spoon or brush. Pour any remaining juices over your turkey. + 8. Spread half of the reserved **herb butter** over the top of your turkey with a spoon or brush. Pour any remaining juices over your turkey. 9. Reduce heat to 325°F. Roast, uncovered, for an hour. - 10. Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. Tent loosely with foil if starting to brown too fast. For an extra large turkey, you may need an additional half hour to an hour. + 10. Slather turkey generously with remaining **butter** and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. Tent loosely with foil if starting to brown too fast. For an extra large turkey, you may need an additional half hour to an hour. 11. For extra crispy skin, broil or grill in the last 5-10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over. 12. Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving. - 13. Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy (see below). + 13. Remove 2 1/2 cups of the liquid from the **pan juices** (top up with stock if you need too), strain and reserve for your gravy (see below).

It's hard to get perfect cuts on the garlic. I found success by lightly sawing with a sharpened knife. When squeezing the garlic out try not to burn yourself.

diff --git a/recipes/docs/meat/grilled-lemon-pepper-salmon.mdx b/recipes/docs/meat/grilled-lemon-pepper-salmon.mdx index 03c6a38..c878edd 100644 --- a/recipes/docs/meat/grilled-lemon-pepper-salmon.mdx +++ b/recipes/docs/meat/grilled-lemon-pepper-salmon.mdx @@ -32,8 +32,8 @@ import TabItem from '@theme/TabItem'; 1. Find a metal grill tray, or grill basket. 2. Place salmon skin-side down in the grill tray/basket. - 3. Mix mayonnaise and lemon pepper seasoning in a bowl to taste. - 4. Spread the mayo mixture over the salmon fillets in the grill tray/basket. + 3. Mix **mayonnaise** and **lemon pepper seasoning** in a bowl to taste. + 4. Spread the **mayo mixture** over the salmon fillets in the grill tray/basket. 5. On a grill preheated to 400/500F, grill salmon checking frequently until internal temperature reads 145F on an instant read thermometer. Alternatively, check the thickest portion of the fillet with a fork. If flaky, salmon is done. 6. Serve with rice, and top with pepper and the juice of a lemon for best results. diff --git a/recipes/docs/meat/jamaican-jerk-chicken.mdx b/recipes/docs/meat/jamaican-jerk-chicken.mdx index f548670..3054da4 100644 --- a/recipes/docs/meat/jamaican-jerk-chicken.mdx +++ b/recipes/docs/meat/jamaican-jerk-chicken.mdx @@ -12,7 +12,7 @@ import TabItem from '@theme/TabItem'; Great chicken on a recommendation from a friend! - ![img alt](@site/docs/meat/static/jerk-chicken.png) + ![image](@site/docs/meat/static/jerk-chicken.png) @@ -34,9 +34,9 @@ import TabItem from '@theme/TabItem'; - 1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. - 2. With the machine on, add the soy sauce and oil in a steady stream. - 3. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. + 1. In a food processor, combine the **onion**, **scallions**, **chiles**, **garlic**, **five-spice powder**, **allspice**, **pepper**, **thyme**, **nutmeg**, and **salt**; process to a coarse paste. + 2. With the machine on, add the **soy sauce** and **oil** in a steady stream. + 3. Pour the marinade into a large, shallow dish, add the **chicken**, and turn to coat. 4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. 5. Light a grill and bring to medium. 6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor. diff --git a/recipes/docs/meat/ribs-instant-pot.mdx b/recipes/docs/meat/ribs-instant-pot.mdx index 3216ab5..a766592 100644 --- a/recipes/docs/meat/ribs-instant-pot.mdx +++ b/recipes/docs/meat/ribs-instant-pot.mdx @@ -42,14 +42,14 @@ import TabItem from '@theme/TabItem'; 1. Rinse the ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. - 2. In a small bowl, stir together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne. + 2. In a small bowl, stir together the **brown sugar**, **paprika**, **black pepper**, **salt**, **chili powder**, **garlic powder**, **onion powder**, and **cayenne**. 3. Rub it all over the ribs, generously coating all of the sides. - 4. Place the trivet in the Instant Pot. Pour in the water, apple cider vinegar, and liquid smoke. + 4. Place the trivet in the Instant Pot. Pour in the **water**, **apple cider vinegar**, and **liquid smoke**. 5. Place the ribs inside the pot, standing them on the trivet on their side and wrapping the rack around the inside of the pot like a circle. 6. Cover and seal the Instant Pot. Cook on high pressure for 23 minutes (baby back ribs) or 35 minutes (spare ribs). 7. While starting step 8, place a rack in the upper third of the oven and set it to broil. 8. After the ribs finish, allow the pressure to release naturally for 5 minutes, then vent to release all of the remaining pressure. - 9. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with barbecue sauce. + 9. Line a large baking sheet with aluminum foil. Transfer the cooked ribs to the foil, then brush liberally with **barbecue sauce**. 10. Place under the broiler just until the sauce begins to caramelize, about 2 minutes. diff --git a/recipes/docs/meat/turkey-gravy.mdx b/recipes/docs/meat/turkey-gravy.mdx index 2eff8ce..301fa9f 100644 --- a/recipes/docs/meat/turkey-gravy.mdx +++ b/recipes/docs/meat/turkey-gravy.mdx @@ -30,9 +30,9 @@ import TabItem from '@theme/TabItem'; - 1. Melt the butter in a small pot over low-medium heat. Whisk in the flour and allow to cook for about a minute or two, while whisking. - 2. Pour in 1/2 cup of the pan juices and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. - 3. Allow to simmer over medium heat until thickened. Take off heat, stir in worcestershire sauce and season with salt and pepper (if needed). The gravy will continue to thicken as it cools. + 1. Melt the **butter** in a small pot over low-medium heat. Whisk in the **flour** and allow to cook for about a minute or two, while whisking. + 2. Pour in 1/2 cup of the **pan juices** and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. + 3. Allow to simmer over medium heat until thickened. Take off heat, stir in **worcestershire sauce** and season with **salt** and **pepper** (if needed). The gravy will continue to thicken as it cools. diff --git a/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx b/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx index 44da9c2..021aa7d 100644 --- a/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx +++ b/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx @@ -37,17 +37,17 @@ import TabItem from '@theme/TabItem'; - 1. Heat oil in a large skillet over medium. - 2. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. - 3. Begin cooking pasta in salted water until al dente. This can be done while working on the next few steps for the pasta in parallel. - 4. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. - 5. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. - 6. Add cream and red pepper flakes and stir until well blended. - 7. Season with salt and pepper & remove from heat. - 8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the pasta water. - 9. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. + 1. Heat **oil** in a large skillet over medium. + 2. Add **shallot** and **garlic** and cook, stirring occasionally, until softened, about 5 minutes. + 3. Begin cooking **pasta** in salted water until al dente. This can be done while working on the next few steps for the pasta in parallel. + 4. Add **tomato paste** and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. + 5. Add **vodka** and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. + 6. Add **cream** and **red pepper flakes** and stir until well blended. + 7. Season with **salt** and **pepper** & remove from heat. + 8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the **pasta water**. + 9. Add pasta to skillet with sauce along with **butter** and ½ cup **pasta cooking liquid**. 10. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. - 11. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan. + 11. Season with salt and pepper and add 1 oz. **Parmesan**, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.

Lasts quite a while, but reheat quality is not super presentable because of the heavy cream.

diff --git a/recipes/docs/pizza/pizza-dough.mdx b/recipes/docs/pizza/pizza-dough.mdx index 8bb1344..649165f 100644 --- a/recipes/docs/pizza/pizza-dough.mdx +++ b/recipes/docs/pizza/pizza-dough.mdx @@ -31,9 +31,9 @@ import TabItem from '@theme/TabItem'; - 1. Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit around 5 minutes until it’s active and foamy. This will happen within 5 minutes. Use a thermometer to measure water temp. - 2. Stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. - 3. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky. + 1. Measure **warm water** (between 100°-110°F) in a measuring cup, then add the **yeast** and **sugar**. Stir gently, then let sit around 5 minutes until it’s active and foamy. This will happen within 5 minutes. Use a thermometer to measure water temp. + 2. Stir **salt**, **oil**, and 2 cups **flour** in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. + 3. Add the third cup of **flour** and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky. 4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours. diff --git a/recipes/docs/pizza/pizza-sauce.mdx b/recipes/docs/pizza/pizza-sauce.mdx index 9b0f14d..f53e0c5 100644 --- a/recipes/docs/pizza/pizza-sauce.mdx +++ b/recipes/docs/pizza/pizza-sauce.mdx @@ -34,8 +34,8 @@ import TabItem from '@theme/TabItem'; - 1. Mix tomato paste and sauce together in a medium size bowl until smooth. - 2. Add the rest of the ingredients – oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar – and stir until evenly distributed throughout the sauce. + 1. Mix **tomato paste** and **sauce** together in a medium size bowl until smooth. + 2. Add the rest of the ingredients – **oregano**, **Italian seasoning**, **garlic powder**, **onion powder**, **garlic salt**, **pepper** and **sugar** – and stir until evenly distributed throughout the sauce. 3. Taste and adjust seasonings to your liking. diff --git a/recipes/docs/soup/chicken-noodle-soup-instant-pot.mdx b/recipes/docs/soup/chicken-noodle-soup-instant-pot.mdx index 7355fe9..2a23fd4 100644 --- a/recipes/docs/soup/chicken-noodle-soup-instant-pot.mdx +++ b/recipes/docs/soup/chicken-noodle-soup-instant-pot.mdx @@ -39,13 +39,13 @@ import TabItem from '@theme/TabItem'; 1. Turn your Instant Pot to the saute setting. - 2. Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent. - 3. Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir. - 4. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. + 2. Add the **butter** and cook until the butter has melted. Add the **onion**, **carrots** and **celery** and saute for 3 minutes until the onion softens and becomes translucent. + 3. Season with **salt** and **pepper**, add the **thyme**, **parsley**, **oregano**, **chicken bouillon** and stir. + 4. Pour in the **chicken broth**. Add the **chicken pieces** and add another 4 cups of **water**. 5. Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes on high pressure. 6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete and open the instant pot. 7. Remove the chicken pieces from the soup and shred with two forks. - 8. Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. + 8. Add the **noodles** to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 9. Turn off the Instant Pot. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.