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Co-authored-by: Steven Hall <[email protected]>

Co-authored-by: Tait Hoyem <[email protected]>
Co-authored-by: Luke Smith <[email protected]>
Co-authored-by: Steven Hall <[email protected]>

src/aljotta.md

@@ -20,11 +20,11 @@ Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabais
 ## 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.
+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 separate 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.
+4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occasionally 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.
+6. Take the fish out to be served separately. 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.
 

src/asian-style-chicken-sticky-sauce.md

@@ -28,7 +28,7 @@ Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled
 
 ## Directions
 
-1. Prepare the sauce by mixing the indgredients together in a bowl.
+1. Prepare the sauce by mixing the ingredients 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.
@@ -41,8 +41,6 @@ Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled
 
 ## Contribution
 
-- pazu 
-- xmr: 48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi
-- btc: 17FWEWrKuock7eeZY3DTne7LgES1uKYZK5
+- pazu - xmr: 48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi - btc: 17FWEWrKuock7eeZY3DTne7LgES1uKYZK5
 
 ;tags: asian chicken

src/babas-feta-pasta.md

@@ -32,7 +32,7 @@ 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).
+3. Wait a couple minutes and then add the broccoli 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. Start [cooking the pasta](pasta.html).
 5. 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.
 6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.

src/basic-meatballs.md

@@ -30,13 +30,13 @@ Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub
 1. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
 1. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
 1. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
-    * It is OK and expected for the metaballs to lose some of their spherical shape at this point
+    * It is OK and expected for the meatballs to lose some of their spherical shape at this point
     * You can skip this step and go straight the oven if you want to cut corners
 1. Transfer to the oven, and cook until the inside registers 140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
-1. Serve with pasta or on a metaball sub
+1. Serve with pasta or on a meatball sub
 
 ## Contribution
 
-- John Hubberts [github](https://github.com/jhubberts)
+- John Hubberts - [github](https://github.com/jhubberts)
 
 ;tags: basic italian beef pork

src/belgian-pear-syrup.md

@@ -9,7 +9,7 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 - 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.)
 - 3 apples
-- a small handfull of dates, raisins, dried apricots or prunes (optional — you can experiment with these; they can bring out some nice flavors.)
+- a small handful of dates, raisins, dried apricots or prunes (optional — you can experiment with these; they can bring out some nice flavors.)
 - 150 grams sugar
 - 1 glass of water
 - find sieve or cheese cloth

src/bolo-do-caco.md

@@ -1,6 +1,6 @@
 # Bolo do Caco (Caco Bread)
 
-_A tradicional Madeiran-Portuguese Bread_
+_A traditional Madeiran-Portuguese Bread_
 
 - ⏲️ Prep time: 1 hour
 - 🍳 Cook time: 45 min

src/bolognese-sauce.md

@@ -37,7 +37,7 @@ Basic bolognese sauce for lasagne or pasta dishes
 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.
+8. add the diced tomatoes, fill the jar your tomatoes 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
@@ -46,5 +46,6 @@ stir it through until it has completely evaporated. (If you are using it you can
 ## Contribution
 
 - Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
+- Tait, [website](https://tait.tech)
 
 ;tags: sauce italian pasta

src/breton-crepes.md

@@ -1,5 +1,5 @@
 # Breton Crêpes (Breton Galettes)
-Buckwheat crêpes eaten as dishes, traditionaly garnished with ham, eggs and cheese (galette complète).
+Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète).
 
 ~15/20 galettes.
 
@@ -22,5 +22,6 @@ It will then be easier to spread the dough.
 ### Contributor
 
 - Aeredren - [GitHub](https://github.com/Aeredren)
+- Tait Hoyen - [website](https://tait.tech)
 
 ;tags: french cheesefare

src/chicken-tomato-spinach-curry.md

@@ -11,7 +11,7 @@ Note: You may also need a blender / food processor.
 - Two medium sized onions
 - 250g or 1/2lbs of *fresh* spinach
 - Curry powder of your favourite variety
-- Red chillis (or red chilli paste)
+- Red chilies (or red chilli paste)
 - Any extra herbs or spices to your taste
 
 ## Directions

src/corn-salsa.md

@@ -15,10 +15,9 @@
 
 ## 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.
+1. Chop everything to pieces smaller than the corn kernels. Mix well and let sit covered in the fridge for at least an hour, even better overnight.
 
 ## Contributions
-- Joe Powerhouse
-- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju
+- Joe Powerhouse - BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju
 
 ;tags: sauce mexican

src/country-crisp-cereals.md

@@ -21,7 +21,7 @@ This is a recipe for making Jordan's Country Crisp-like cereals.
 
 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.
+3. Mix the sugar and the water, until the sugar dissolves.
 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.

src/flammkuchen.md

@@ -14,7 +14,7 @@ I like the recipe because it takes 10 minutes to prepare and another 10 minutes
 
 ## 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).
+1. we start by flattening the dough. Even if you buy thin crust that is already sold as 'super thin' 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 in between 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
@@ -25,6 +25,6 @@ I usually take it down from the baking tray and let it cool down for 2-5 minutes
 
 ## Contributors
 
-- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
+- Bernhard Egger - [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
 
 ;tags: french pork quick

src/fried-anglerfish-fillet.md

@@ -15,7 +15,7 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically
 
 ### 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.
+1. Turn the creature on its back. With a sharp and preferably 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.

src/ginger-garlic-broccoli.md

@@ -1,6 +1,6 @@
 # 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.
+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
@@ -20,7 +20,7 @@ Asian inspired broccoli dish with tasty sauce. Sauce can be used for all kinds o
 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).
+5. One teaspoon of oil and saute garlic and ginger (use sesame seed 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.
@@ -29,4 +29,5 @@ Asian inspired broccoli dish with tasty sauce. Sauce can be used for all kinds o
 ## Contribution
 
 - mjt91 - [website](https://github.com/mjt91), [donate](https://www.paypal.com/paypalme/mjt91)
+
 ;tags: side quick asian fasting

src/glutenfree-pfannkuchen.md

@@ -19,9 +19,9 @@ A very easy recipe for glutenfree Pfannkuchen (german pancakes).
 ## Directions
 
 1. Mix all ingredients in a bowl
-2. Let the dought rest for ~15 mins
+2. Let the dough 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
+4. For each pancake spread a ladle of dough in the pan and bake them at lower medium temperature until they are brown on both sides
 
 ## Served with
 

src/lamb-biriyani.md

@@ -41,18 +41,16 @@ PS: the biriyani tastes better the longer it's allowed to soak in it's flavour a
 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.
+8. Turn the heat up to high and add the green chilli, turmeric 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 !
+14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!
 
 ## Contribution
 
-Ram Pari - [website](https://github.com/ramkpari)
+- Ram Pari - [website](https://github.com/ramkpari) - Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w`
 
-Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w`
-
-;tags: lamb mutton indian
+;tags: lamb mutton indian

src/lasagna.md

@@ -12,7 +12,7 @@ A nice recipe for amazing fully home-made lasagna.
 
 - Parmesan cheese
 - Emental cheese (optional)
-- Dry mozarella cheese
+- Dry mozzarella cheese
 - [Fresh Bolognese sauce](bolognese-sauce.html) or about 1 litre worth of store-bought sauce
 - [Béchamel sauce](classic-bechamel-sauce.html) or [ricotta lasagna filling](ricotta-lasagna-filling.html)
 - Lasagna pasta sheets
@@ -21,12 +21,12 @@ A nice recipe for amazing fully home-made lasagna.
 
 1. Prepare the bolognese or jared pasta sauce.
 2. When the sauce is almost done cooking prepare your béchamel or ricotta filling.
-3. If you want you can add 3-4 handfulls of grated emental cheese to the béchamel.
+3. If you want you can add 3-4 handfuls of grated emental cheese to the béchamel.
 4. If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to 175°C/350°F.
 5. Spread a thin layer of pasta sauce on the bottom of a large, deep baking tray.
 6. Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a layer of pasta sauce if you want you can finely grate a little bit of parmesan on each layer of bolognese.
 7. Rinse and repeat the previous step until the tray is nearly full or you are running low on béchamel sauce/ricotta filling, take care that the last layer should be bechamel or ricotta.
-8. Grate some parmesan on top of your final layer and cover with Dry mozarella cheese, wrap the top in aluminum foil.
+8. Grate some parmesan on top of your final layer and cover with Dry mozzarella cheese, wrap the top in aluminum foil.
 9. Place the tray in the centre of your pre-heated oven and let it cook for 30-35 minutes, after that remove the foil to let the top brown.
 10. Once it is done cooking take it out of the oven and cover again with aluminum foil, let it rest for 10 minutes before serving.
 

src/lemon-and-oregano-chicken-traybake.md

@@ -21,7 +21,7 @@
 ## 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.
+2. In a separate, 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