import recipes

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diff --git a/content/recipes/blondies.md b/content/recipes/blondies.md
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+---
+title: blondies
+---
+
+*(12 bars)*
+
+* 1/4 cup (1/2 stick) unsalted butter
+* 1 cup brown sugar
+* 1/2 cup flour
+* 1 tsp baking powder
+* 1/2 tsp salt
+* 1 large egg
+* 1 tsp vanilla
+
+Preheat oven to 350 degrees, and lightly grease a 9x9 baking pan. Melt the
+butter and sugar together in a small saucepan. Set aside to cool, and sift
+together the flour, baking powder, and salt. Beat egg and vanilla into butter
+mixture, and then stir in flour mixture. Pour into pan. Bake for 20-25 minutes.
+
+(source: Joy of Cooking, 1975 edition)
diff --git a/content/recipes/blueberry-lemon-pie.md b/content/recipes/blueberry-lemon-pie.md
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+---
+title: blueberry lemon pie
+---
+
+*(makes one 9 inch pie)*
+
+## Crust:
+
+* 2.5 cups flour
+* 1 tsp salt
+* 2 tbsp sugar
+* 1 cup unsalted butter, cut into 1 inch pieces
+* .25-.5 cups ice water
+
+## Filling:
+
+* 4 cups (570g) blueberries
+* .5 cups sugar
+* 4 tbsp corn starch
+* 2 tbsp lemon juice (these two are just one medium lemon)
+* 1 tbsp lemon zest
+
+## Egg wash:
+
+* 1 large egg yolk
+* 1 tbsp cream
+
+Combine flour, salt, and sugar in a food processor and mix, then add the butter
+and mix until it resembles a coarse meal (about 15 seconds in the processor).
+Slowly add 1/4 cup of ice water, until the dough just holds together when
+pinched (add up to another 1/4 cup of ice water if necessary). Split the dough
+into two balls, flatten them into discs, cover with plastic wrap, and
+refrigerate for an hour.
+
+Remove one portion of the dough from the fridge, and place it on a lightly
+floured surface. Roll it into a 12 inch circle, and transfer to a 9 inch pie
+pan. Brush off any excess flour, and tuck the overhanging pastry under itself,
+crimping as desired. Cover with plastic wrap, and refrigerate for 30 minutes.
+
+Meanwhile, remove the other portion of the dough, and roll it also into a 12
+inch circle. Cut into 1 inch strips, place on a cookie sheet, cover with
+plastic wrap, and refrigerate for 30 minutes.
+
+Mix the sugar, corn starch, lemon juice, and lemon zest. Place the blueberries
+in a large bowl, removing any soft or crushed ones. Add the sugar mixture to
+the blueberries, and toss to combine. Pour the mixture into the pie shell.
+
+In a small bowl, whisk together the egg yolk and cream. Lightly brush the outer
+rim of the crust. Weave the remaining strips of dough onto the top of the pie,
+and brush them with the egg wash as well, making sure it doesn't pool.
+Refrigerate for another 30 minutes.
+
+Preheat the oven to 400 degrees, and place the oven rack in the lower third of
+the oven. Place the pie on a larger baking pan to catch spills, and bake for
+about 20 minutes, then lower the temperature to 350 and bake for another 35-45
+minutes, or until the crust turns deep golden brown and the juices are
+bubbling. If the crust edges are browning too quickly, cover them with foil.
+
+After removing the pie from the oven, let it sit for several hours to allow the
+juices to thicken, and serve at room temperature with whipped cream or ice
+cream.
+
+(source: http://www.joyofbaking.com/BlueberryPie.html)
diff --git a/content/recipes/brazilian-cheese-bread.md b/content/recipes/brazilian-cheese-bread.md
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+++ b/content/recipes/brazilian-cheese-bread.md
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+---
+title: pão de queijo
+---
+
+*(makes 16-24 mini-rolls)*
+
+* 1 egg
+* 1/3 cup olive oil
+* 2/3 cup milk
+* 1 1/2 cup tapioca flour (loosely packed, 170 grams)
+* 1/2 cup grated cheese (packed, 66 grams), preferably queso fresco
+* 1 tsp salt
+* other spices to taste (thyme, rosemary, etc.)
+
+Preheat oven to 400 degrees. Grease a mini-muffin tin. Add all ingredients to
+blender and pulse until smooth, using a spatula to scrape down the sides as
+necessary. Bake for 15-20 minutes, until puffy and just lightly browned. Batter
+can be saved in the refrigerator for up to a week.
+
+(source http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/)
diff --git a/content/recipes/breakfast-burrito.md b/content/recipes/breakfast-burrito.md
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+++ b/content/recipes/breakfast-burrito.md
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+---
+title: breakfast burrito
+---
+
+*(makes 2)*
+
+* 4 oz chorizo
+* 3 eggs
+* 1/4 cup chopped onion
+* 1/4 cup chopped bell pepper
+* 1 green chili pepper (sriracha also works)
+* 2 flour tortillas
+* 1/2 cup shredded cheese
+* chopped cilantro
+* salt, pepper to taste
+
+Cook chorizo on medium high until browned and crumbled. Add onion and peppers,
+cook until onions are tender. Beat eggs, lower the stove to medium low, and add
+eggs to the pan. Stir until eggs are cooked and scrambled. Warm tortillas in
+the microwave for 30 seconds, then put the contents of the pan into the
+tortillas. Top with cilantro and cheese, and roll into a burrito.
+
+(source: http://allrecipes.com/Recipe/chorizo-breakfast-burritos/)
diff --git a/content/recipes/carbonara.md b/content/recipes/carbonara.md
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+---
+title: carbonara
+---
+
+* 1/4 cup parmesan cheese
+* 1/2 cup cream
+* 2 strips of bacon
+* 1 egg
+* italian seasoning, pepper, chili flakes to taste
+
+Combine cheese, cream, and egg in saucepan. Fry bacon, then crumble it into
+sauce. Heat sauce on low while preparing pasta, stirring *constantly*. Take the
+sauce off the stove when it thickens, and pour it over the pasta.
+
+(onions? garlic?)
diff --git a/content/recipes/carbonnade-beef-and-beer-stew.md b/content/recipes/carbonnade-beef-and-beer-stew.md
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+---
+title: carbonnade beef and beer stew
+---
+
+* 3.5 lb chuck roast, cut into 1 inch pieces
+* salt and black pepper
+* 4 tbsp butter
+* 8 cups sliced yellow onions (about three medium onions)
+* 3 tbsp flour
+* 1.5 cup chicken or beef broth
+* 1 12 oz bottle of belgian beer
+* 4 sprigs fresh thyme
+* 2 bay leaves
+* 1 tbsp whole grain mustard
+* 1 tbsp brown sugar
+
+Pat beef dry with paper towels, then season well with salt and pepper. On the
+stove top, heat 2 tbsp butter in a large heavy bottomed dutch oven over medium
+high heat until hot, almost smoking. Brown the meat in batches, without
+stirring, for about three minutes on each side, then transfer the beef to a
+separate bowl.
+
+Add two tbsp of butter to the dutch oven and reduce heat to medium. Add the
+onions and 0.5 tsp salt, and cook until the onions are browned. Add the flour
+and stir until the onions are evenly coated and the flour is lightly browned.
+Stir in the broth, scraping the pan bottom, and then stir in the beer, thyme,
+bay leaves, salt, pepper, and beef (with juices). Increase heat to medium-high
+and bring to a full simmer. Reduce heat to low, partially cover, and let cook
+for 2-3 hours. Add mustard and brown sugar after around two hours.
+
+Once cooked, remove the thyme and bay leaves. Adjust seasonings to taste.
+
+(source: http://www.simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/)
diff --git a/content/recipes/cheddar-fondue.md b/content/recipes/cheddar-fondue.md
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+---
+title: cheddar fondue
+---
+
+* 2.5 cups shredded sharp cheddar
+* 1 cup shredded gruyere
+* 1 rounded tbsp all purpose flour
+* 1 cup beer (preferably lager)
+* 1 tbsp spicy brown mustard
+* 1 tsp garlic paste
+* few drops hot sauce
+* few drops worcestershire sauce
+* nutmeg and pepper to taste
+
+Combine cheese and flour in a bowl. Add beer to the fondue pot and bring to a
+bubble over medium heat. Reduce to a simmer and slowly add in the cheese,
+stirring constantly. Once all the cheese has been melted, stir in everything
+else.
+
+(source: http://www.foodnetwork.com/recipes/rachael-ray/german-cheddar-and-beer-fondue-recipe/index.html)
diff --git a/content/recipes/chicken-nuggets.md b/content/recipes/chicken-nuggets.md
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+++ b/content/recipes/chicken-nuggets.md
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+---
+title: chicken nuggets
+---
+
+* .5 lb chicken
+* .5 cup flour
+* seasoning salt
+* ginger
+* thyme
+* (other spices as desired)
+* worcestershire sauce
+
+Mix the flour and spices in a bowl (add enough spices so that you can start to
+taste them if you dip your finger in the flour). Cut the chicken into bite
+sized pieces, and roll the pieces in the flour. Repeat this 3-4 times, until
+the flour no longer sticks to the chicken (as you finish coating the pieces
+with flour, the moisture from inside the chicken will make the earlier pieces
+sticky again).
+
+Fry the chicken pieces in a pan with oil. As they are nearly cooked, add some
+Worcestershire sauce to the pan, and stir to make sure it gets on all of them.
diff --git a/content/recipes/choco-caramel-bars.md b/content/recipes/choco-caramel-bars.md
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+++ b/content/recipes/choco-caramel-bars.md
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+---
+title: luehrs bars
+---
+
+* 50 caramels
+* 2/3 cup evaporated milk
+* 1 17.5 oz german chocolate mix
+* 1/2 cup melted butter
+* 1 cup chopped nuts
+* 1 cup chocolate chips
+
+Combine 1/3 cup milk and caramels over double boiler. Combine rest in mixing
+bowl, stir until it holds together. Press 1/2 dough in greased and floured 13x9
+pan, cook at 350 for 8 minutes.
+
+Sprinkle chocolate pieces over crust. Spread caramel mixture over chocolate
+chips. Crumble reserve dough. Bake 15-18 minutes.
diff --git a/content/recipes/chocolate-brownie-cookies.md b/content/recipes/chocolate-brownie-cookies.md
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+---
+title: chocolate brownie cookies
+---
+
+*(makes 26 cookies without chips, 30 cookies with chips)*
+
+* 8 oz bittersweet chocolate
+* 3 tbsp butter
+* 1 cup sugar
+* 3 large eggs
+* 1 tsp espresso powder
+* 1 tsp vanilla
+* 1 cup flour
+* 1/4 tsp baking powder
+* 1/4 tsp salt
+* 1 cup chocolate chips (optional)
+
+In a double boiler, or in the microwave, gently melt together the chocolate and
+butter. To avoid heating the chocolate too much and possibly burning it, the
+best method is to heat till the butter is melted and the chocolate has
+partially melted, then remove from the heat. Stir till all the chocolate melts.
+
+In a separate bowl, beat together the sugar and eggs till they're thoroughly
+combined. You don't need a mixer, just do it in a medium sized bowl with a
+wooden spoon. Add the hot melted chocolate, then stir in the remaining
+ingredients, including the chocolate chips, if you're using them. Refrigerate
+the batter like dough for 1 hour, to make it easier to handle.
+
+Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) two
+baking sheets, three if you have them.
+
+Drop the cookie dough by the tablespoonfuls (about the size of a small ping
+pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes
+this task extremely simple. Leave about 2" between the dough balls, as they'll
+spread as they bake.
+
+Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked.
+They won't crack until the very end, so keep a close eye on them; when they're
+cracked all the way across the top surface, they're done. The point is, you
+want these baked all the way through, but just barely; additional baking makes
+them more crisp rather than chewy. Remove the cookies from the oven, and top
+each with a kiss-shaped chocolate, a bittersweet chocolate wafer, or a
+chocolate covered sunflower seed. Wait 5 minutes then transfer the cookies to a
+wire rack to cool.
+
+(source: http://www.joythebaker.com/blog/2008/06/chocolate-brownie-cookies/)
diff --git a/content/recipes/chocolate-chip-cookies.md b/content/recipes/chocolate-chip-cookies.md
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+++ b/content/recipes/chocolate-chip-cookies.md
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+---
+title: chocolate chip cookies
+---
+
+*(makes 15-18 cookies)*
+
+* 2 cups flour
+* .5 tsp baking soda
+* .5 tsp salt
+* .75 cups unsalted butter, melted
+* 1 cup packed brown sugar
+* .5 cups white sugar
+* 1 tbsp vanilla extract
+* 1 egg
+* 1 egg yolk
+* 2 cups semisweet chocolate chips
+
+Preheat the oven to 325 degrees F. Grease cookie sheets. In a medium-sized
+bowl, sift together flour, baking soda, and salt. In another (larger) bowl,
+cream together the butter, brown sugar, and white sugar until blended. Beat in
+the vanilla, egg, and egg yolk until light and creamy. Mix in the dry
+ingredients until just blended. Stir in the chocolate chips. Drop balls of
+cookie dough onto the cookie sheets, using about .25 cups of dough for each
+cookie. Bake for 15-17 minutes, until the edges start to turn brown.
+
+(source: http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx)
diff --git a/content/recipes/cilantro-lime-rice.md b/content/recipes/cilantro-lime-rice.md
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+---
+title: cilantro lime rice
+---
+
+* 1 cup rice
+* 2 cups chicken broth
+* 1 lime
+* 1 small onion, finely chopped
+* 2 cloves garlic, minced
+* 1/3 cup cilantro, chopped
+* salt to taste
+
+Cook the onions with oil and salt for 3-4 minutes. Add the garlic and cook for
+another minute, stirring so it doesn't burn.
+
+Add onions, rice, and broth to the rice cooker. Add the juice and zest from the
+lime, and cook the rice.
+
+Once the rice is done, fluff in the cilantro.
+
+(source: http://sharedappetite.com/cilantro-lime-brown-rice/)
diff --git a/content/recipes/easy-mac-and-cheese.md b/content/recipes/easy-mac-and-cheese.md
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+---
+title: mac and cheese
+---
+
+*(serves 4)*
+
+* 2 tbsp butter
+* 2 tbsp flour
+* 1 onion, diced
+* 1 clove garlic, diced
+* 2 cups (1/2 lb) cheddar cheese, grated
+* 1 cup heavy cream
+* 1/2 tsp nutmeg
+* 1/2 tsp salt
+* 1/4 tsp pepper
+* 1 box medium shell pasta
+
+Start boiling the pasta (no, really). While it's cooking, saute the onions and
+garlic. Add the flour, stir for 2 minutes, until well combined. Add cream,
+nutmeg, salt, and pepper, bring to a boil. Add the cheese, combine. Drain the
+pasta, add it to the cheese, stir until coated.
+
+(source: http://goonswithspoons.com/Easy_Mac_and_Cheese)
diff --git a/content/recipes/enchiladas.md b/content/recipes/enchiladas.md
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+---
+title: enchiladas
+---
+
+*(makes 4-5)*
+
+* 4 tortillas
+* 1 can refried beans
+* 1 jar salsa
+* 2 cups shredded cheese
+* 1/2 onion (optional)
+
+Heat the beans in the microwave, stir in the (diced) onion and 1.5 cups of the
+cheese until mixed. Put this on the tortillas, and add salsa. Wrap up the
+tortillas, and cover them with the rest of the salsa and the rest of the
+cheese. Microwave for another 2 minutes.
diff --git a/content/recipes/fried-goat-cheese.md b/content/recipes/fried-goat-cheese.md
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+++ b/content/recipes/fried-goat-cheese.md
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+---
+title: fried goat cheese
+---
+
+* 1 lb goat cheese
+* 1 cup panko bread crumbs
+* 2 tsp dried parsley
+* 1 tsp dried thyme
+* .5 tsp powdered garlic
+* .5 tsp ground white pepper
+* pinch of salt
+* 2 eggs, beaten
+* .5 cup flour
+* oil for deep frying
+* honey
+
+Combine bread crumbs, parsley, thyme, garlic, pepper, and salt in a bowl, and
+mix well. Beat the eggs in a separate bowl, and put the flour in a third bowl.
+
+Fill a deep fryer of some sort with oil, and heat it up. Roll the cheese into
+balls, and then with each ball, coat it with flour, dip it in the eggs, and
+cover it with bread crumbs. Make sure it's entirely covered with eggs, because
+if the hot oil gets through the coating into the cheese, the oil will start
+bubbling quite heavily. Drop the cheese ball into the oil, and let it fry for
+2-3 minutes. Drizzle with honey and serve on bread.
+
+(source: http://www.thehungrymouse.com/2010/12/23/crispy-fried-goat-cheese/)
diff --git a/content/recipes/fried-rice.md b/content/recipes/fried-rice.md
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+++ b/content/recipes/fried-rice.md
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+---
+title: fried rice
+---
+
+*(1 serving)*
+
+* cooked white rice (preferably cold)
+* 1 egg
+* salt and pepper
+* oil
+* soy sauce (or oyster sauce)
+* anything else to put in it
+
+Beat the egg, add salt and pepper to it. Add oil to the pan, cook the scrambled
+eggs. Remove the eggs from the pan, add more oil, and add the rice. Stir-fry
+for a few minutes, then stir in the soy sauce. Once the rice is hot, add the
+eggs back in, along with whatever else is going in. Mix together and serve when
+hot.
diff --git a/content/recipes/ground-chicken.md b/content/recipes/ground-chicken.md
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+++ b/content/recipes/ground-chicken.md
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+---
+title: ground chicken cutlets
+---
+
+* 2 tbsp ginger garlic paste
+* 2 tbsp coriander
+* 1 tsp garam masala
+* 1 tbsp cumin
+* .5 tsp turmeric
+* 1 large boiled potato
+* 1 lb ground chicken
+* 8(?) chilis, chopped
+* 2 tbsp lemon juice
+* mint and cilantro leaves and stems, finely chopped
+* salt to taste
+
+Cook the ground chicken in some oil. Add chilis, ginger garlic, salt,
+coriander, turmeric, garam masala, and cumin, and cook until all the water
+boils off of the chicken. Take it off the stove.
+
+While it's cooling, mash the potato. Once it's mashed, mix it into the chicken.
+Add the mint, cilantro, and lemon juice.
+
+(source: http://www.vahrehvah.com/ground+chicken+cutlets:5915)
diff --git a/content/recipes/italian-sausage-and-mushroom-risotto.md b/content/recipes/italian-sausage-and-mushroom-risotto.md
new file mode 100644
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+++ b/content/recipes/italian-sausage-and-mushroom-risotto.md
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+---
+title: italian sausage and mushroom risotto
+---
+
+* 2 tbsp olive oil
+* 1 lb italian sweet sausage, removed from casings, crumbled
+* 0.5 lb portobello mushrooms, stemmed, dark gills scraped out, caps diced
+* 10 oz fresh shiitake mushrooms, stemmed, diced
+* 1 tsp chopped fresh oregano
+* 1 tsp chopped fresh thyme
+* 1.5 cups Madeira
+* 6 cups chicken stock
+* 0.5 cups butter
+* 1 large onion, chopped
+* 4 garlic cloves, minced
+* 2 cups arborio rice
+* 0.5 cups asiago or parmesan cheese
+
+Heat olive oil in a large skillet over medium-high heat. Sprinkle a little salt
+on the pan to prevent sticking. Add the sausage. Allow to brown on one side
+before stirring it to cook the other side. Add the mushrooms, thyme, and
+oregano, and cook until the mushrooms are tender (about 10 minutes). Add 0.5
+cups of the Madeira, and scrape to deglaze the pan (about 1 minute). Set this
+aside.
+
+Heat the chicken stock in a large saucepan until it is steamy or simmering, and
+keep warm over low heat. Melt butter in another large saucepan over medium-high
+heat. Add onion and garlic and cook until the onion is translucent (about 5
+minutes). Add the rice and stir for two minutes. Add the rest of the Madeira.
+Cook, stirring constantly(!) until the Madeira has been absorbed (about 2
+minutes). Ladle enough of the chicken stock to just cover the rice, simmer
+until almost absorbed (about three minutes), and repeat until the rice is
+tender but firm (about 20-25 minutes).
+
+Stir in the sausage mixture, and season to taste with salt and pepper. Transfer
+to serving bowl and sprinkle with cheese.
+
+(source: http://www.simplyrecipes.com/recipes/italian_sausage_and_mushroom_risotto/)
diff --git a/content/recipes/key-lime-pie.md b/content/recipes/key-lime-pie.md
new file mode 100644
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+++ b/content/recipes/key-lime-pie.md
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+---
+title: key lime pie
+---
+
+* 1 10" graham cracker crust
+* 2 14 oz cans condensed milk
+* 4 egg yolks
+* 1 cup key lime juice (or juice from a pound of key limes)
+
+Preheat oven to 350 degrees. Beat egg yolks, and add to the condensed milk in a
+large bowl. Stir in the key lime juice, and add the zest from a couple key
+limes if available. Bake for 20-25 minutes, and then chill until solid.
diff --git a/content/recipes/meat-sauce.md b/content/recipes/meat-sauce.md
new file mode 100644
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+++ b/content/recipes/meat-sauce.md
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+---
+title: meat sauce
+---
+
+* 1 lb ground beef
+* 1 large onion, chopped
+* 2 cloves garlic, chopped
+* 2.5 cups chunky tomato sauce
+* 1 tsp sugar
+* 1 tsp italian seasoning
+* .5 tsp thyme
+* .5 tsp basil (3 chopped leaves)
+* 1 tbsp parsley
+* salt, black pepper, and red pepper flakes to taste
+
+Cook the onion in oil in a very large skillet, with the italian seasoning and
+red pepper flakes, until the onions are softened. Add the garlic, thyme, salt,
+and pepper. Cook for another minute, and remove from heat.
+
+Generously salt the bottom of a large cast-iron pan, turn the stove to high,
+and add the ground beef in chunks, without stirring. Make sure the meat is
+browning well - turn down the heat if it starts to burn, but don't stir it.
+Once it is browned on one side, flip it over to brown on the other side. Remove
+the pan from the heat, but leave the meat in to finish cooking.
+
+Move the cooked meat to the pan with the onions, and add the tomato sauce.
+Break up the meat into small pieces, and add the basil and sugar. Simmer
+uncovered on low heat for 15 minutes.
+
+Once it is done cooking, adjust seasonings - add salt, pepper, sugar, or tomato
+sauce as needed. Sprinkle with chopped parsley.
+
+(source: http://www.simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/)
diff --git a/content/recipes/mushroom-onion-roast.md b/content/recipes/mushroom-onion-roast.md
new file mode 100644
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+++ b/content/recipes/mushroom-onion-roast.md
@@ -0,0 +1,22 @@
+---
+title: mushroom onion roast
+---
+
+* 1 roast (2 lbs)
+* 1 can cream of mushroom soup (including the water if it's condensed soup)
+* 1 packet onion soup mix
+* .5 lbs boiler onions, peeled
+* 1.5 lbs baby potatoes
+* .5 lbs mushrooms
+* 4 carrots
+* 2 celery stalks
+* 4 cloves garlic, chopped
+* salt, pepper, rosemary, thyme to taste (a pretty decent amount)
+
+Chop up the carrots and celery. Dump everything except the roast into the crock
+pot, and mix well, making sure everything is coated. Turn up the heat, and add
+the roast, making sure to cover it with the rest of the stuff in there. Cook
+for 4 hours on high (or 8 hours on low). Turn the roast over halfway through
+cooking to ensure that the part sticking out of the liquid doesn't dry out.
+
+(source: http://goonswithspoons.com/Slow-cooked_Roast_Thing)
diff --git a/content/recipes/pancakes.md b/content/recipes/pancakes.md
new file mode 100644
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+++ b/content/recipes/pancakes.md
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+---
+title: pancakes
+---
+
+*(makes ~8 pancakes)*
+
+* 1 large egg
+* 1 1/4 cup milk
+* 1 tsp white vinegar
+* 2 tbsp vegetable oil
+* 1 1/4 cup all-purpose flour
+* 1 tsp sugar
+* 1 tsp baking powder
+* 1/2 tsp baking soda
+* 1/2 tsp salt
+* 1/4 tsp vanilla
+
+Mix all ingredients together, and mix until smooth. Pour batter onto a
+non-stick pan on medium. They're ready to flip once the edges start to harden.
+
+(source: http://goonswithspoons.com/Pancakes_from_Scratch)
diff --git a/content/recipes/paneer-bhurji.md b/content/recipes/paneer-bhurji.md
new file mode 100644
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+++ b/content/recipes/paneer-bhurji.md
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+---
+title: paneer bhurji
+---
+
+* 1.5 cups paneer, crumbled
+* 1 small onion, chopped fine
+* 2 green chilis, chopped fine
+* 1/2 pepper, chopped fine
+* .5 tsp cumin
+* .5 tsp garam masala
+* pinch of turmeric
+* salt to taste
+* cilantro to garnish
+
+Fry onions and green chilis in oil until the onions turn soft. Add the cumin,
+salt, and turmeric, fry for another minute.
+
+Add the paneer, garam masala, and pepper. Stir well, and cook on low for 7-8
+minutes, stirring.
+
+Garnish with cilantro and serve warm.
+
+(source: http://www.cookingandme.com/2010/04/paneer-burji-bhurji-recipe.html)
diff --git a/content/recipes/paneer-masala.md b/content/recipes/paneer-masala.md
new file mode 100644
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+++ b/content/recipes/paneer-masala.md
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+---
+title: paneer masala
+---
+
+* 2-3 large onions
+* 1 inch piece of ginger
+* 8 cloves garlic
+* 1-3 green chilis
+* 3 tbsp vegetable oil
+* 1/4 tsp turmeric powder
+* 1 1/2 tsp coriander powder (optional)
+* 1 tsp cumin powder (1 1/2 tsp if not using coriander powder)
+* 1 can tomato sauce
+* salt
+* coriander leaves
+* garam masala
+* 1 block (~1/2 lb) paneer (can also use channa, cauliflower, potatoes, etc)
+
+Chop onions, garlic, ginger, and chilis. Fry onions in oil, adding garlic,
+ginger, and chilis when browning (about 10 minutes). Add turmeric, coriander,
+and cumin. Fry another 30 seconds or so, then add tomato sauce. Fry a bit
+longer, then add salt to taste. Add coriander leaves, continue frying. Blend if
+desired once it cools. (Can be stored after this step.)
+
+Before serving, add water as desired. Bring to a boil, and add paneer. Cook for
+a few minutes, then sprinkle garam masala and coriander leaves on top, and
+serve.
diff --git a/content/recipes/panna-cotta.md b/content/recipes/panna-cotta.md
new file mode 100644
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+++ b/content/recipes/panna-cotta.md
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+---
+title: panna cotta
+---
+
+* 1 cup cream
+* 1 cup milk
+* 1/3 cup sugar, heaped
+* 1 tsp vanilla extract (or 1 vanilla bean pod)
+* 1 tsp gelatine (or 2 tsp agar)
+* 2 tbsp boiling water
+
+Pour cream, milk, and vanilla into a pan. Bring to a boil and add the sugar.
+Mix well and simmer until the sugar dissolves. Strain and set aside.
+
+Add the gelatine to the boiling water, and stir until completely dissolved. Add
+the gelatine mixture to the cream mixture and stir.
+
+Lightly oil some ramekins, and pour the mixture in. Refrigerate for at least 8
+hours.
+
+(source: http://www.cookingandme.com/2012/07/vanilla-panna-cotta-with-blueberry.html)
diff --git a/content/recipes/pumpkin-bread.md b/content/recipes/pumpkin-bread.md
new file mode 100644
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--- /dev/null
+++ b/content/recipes/pumpkin-bread.md
@@ -0,0 +1,24 @@
+---
+title: pumpkin bread
+---
+
+*(makes 3 8-in loafs)*
+
+* 3.5 cups flour
+* 3 cups sugar
+* 4 eggs
+* 2 tsp baking soda
+* 3 tsp nutmeg
+* 3 tsp cinnamon
+* .5 tsp ginger
+* 1.5 tsp salt
+* .25 cup oil
+* .67 cup water
+* 1 (15oz) can pumpkin
+
+Mix flour, sugar, baking soda, nutmeg, cinnamon, ginger, and salt in a big
+mixing bowl, until reasonably even. Mix eggs, oil, and water in a small bowl,
+and then add to the mixing bowl. Add the pumpkin, and stir until all the lumps
+are gone. Pour into three bread tins (or 5, if you use the small ones), and
+bake at 350 for about an hour (until poking a toothpick in doesn't leave behind
+any liquid).
diff --git a/content/recipes/quiche-lorraine.md b/content/recipes/quiche-lorraine.md
new file mode 100644
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+++ b/content/recipes/quiche-lorraine.md
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+---
+title: quiche lorraine
+---
+
+* 1 pie crust (either pre-frozen or made fresh and frozen for 30 minutes)
+* .5 lb bacon (or to taste)
+* 1 cup milk
+* .5 cup heavy cream
+* 3 eggs
+* .5 tsp salt
+* black pepper to taste
+* .125 tsp ground nutmeg
+* 1 cup grated gruyere or cheddar cheese
+* 1 heaping tbsp chopped chives
+
+Preheat oven to 350F. Line the frozen crust with heavy duty aluminum foil or
+parchment paper, allowing for a couple inches to extend beyond the sides of the
+pie pan. Fill 2/3 full with dry beans or other pie weights. Bake for 20
+minutes, then remove the pie weights and the foil. Poke holes in the base of
+the crust with a fork. Return to the oven and bake for another 10 minutes,
+until lightly browned all over. Remove from oven and set aside.
+
+Cook the bacon, and chop into .25-.5 inch pieces.
+
+Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper, and chives
+and whisk a little more. Add the milk and cream, and whisk vigorously to
+incorporate air into the mix. Arrange the bacon and cheese in the bottom of the
+pie crust, whisk the egg mixture again, and then pour it gently on top of the
+bacon and cheese.
+
+Put the quiche into the preheated oven, and bake for 30-40 minutes. Check on it
+after 30 minutes by jiggling the quiche - it should still move slightly when
+you take it out.
+
+(source: http://www.simplyrecipes.com/recipes/quiche_lorraine/)
diff --git a/content/recipes/spanish-rice.md b/content/recipes/spanish-rice.md
new file mode 100644
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+++ b/content/recipes/spanish-rice.md
@@ -0,0 +1,22 @@
+---
+title: spanish rice
+---
+
+* 1 cup rice
+* .5 cup broth
+* 4 oz tomato sauce
+* 7 oz stewed tomatoes
+* 1 oz salsa
+* .5 tsp cumin
+* 1 tsp chili powder
+* .5 tsp garlic salt
+* .5 tsp salt
+* 1 diced green chili
+* 1/4 onion, diced
+* 1/2 small green pepper, diced
+* meat, optionally
+
+Add ingredients to rice cooker, stir, and cook. Add cooked meat afterwards if
+desired.
+
+(source: http://www.food.com/recipe/rice-cooker-spanish-rice-281424?scaleto=3)
diff --git a/content/recipes/special-k-bars.md b/content/recipes/special-k-bars.md
new file mode 100644
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--- /dev/null
+++ b/content/recipes/special-k-bars.md
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+---
+title: special k bars
+---
+
+* 5 cups Special-K cereal
+* 1 cup corn syrup
+* 1 cup peanut butter
+* 1 cup sugar
+* 1 cup semi-sweet chocolate chips
+* 1 cup butterscotch chips
+
+Melt the chocolate and butterscotch chips on a double boiler, stirring
+regularly. While it's melting, heat the corn syrup, sugar, and peanut butter in
+another pot until it just starts to caramelize.
+
+Put the Special-K in a very large mixing bowl, and add the corn syrup and
+peanut butter mix. Stir until the cereal is completely coated. Press this
+mixture into a 9x13 pan (pressing it into the pan is easiest using your fingers
+covered by a plastic bag).
+
+Once the chocolate chips are melted, cover the bars with the melted chocolate,
+making sure to cover the whole thing evenly. Let sit for a few hours until it
+hardens, and serve.
diff --git a/content/recipes/spicy-corn-fritters.md b/content/recipes/spicy-corn-fritters.md
new file mode 100644
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--- /dev/null
+++ b/content/recipes/spicy-corn-fritters.md
@@ -0,0 +1,30 @@
+---
+title: corn fritters
+---
+
+*(makes about 16 fritters)*
+
+* 1 cup flour
+* .25 tsp baking powder
+* .5 tsp salt
+* 1 tsp ground coriander
+* .5 tsp ground cumin
+* 1 egg, lightly beaten
+* 1 tsp lemon juice
+* .5 cup water
+* 2 cups corn kernels
+* .5 cup scallions or green onions, finely sliced (about 4)
+* .25 cup chopped cilantro
+* canola oil
+
+Sift together the flour, baking powder, salt, ground coriander, and ground
+cumin in a medium bowl. Add the egg, lemon juice, and water. Stir vigorously
+until smooth. Add the corn, onions, and cilantro. Stir until just combined.
+
+Heat large frying pan on medium high heat. Add enough oil to generously coat
+the bottom of the pan. Once oil is hot, spoon about two heaping tablespoons of
+fritter batter into the pan per fritter, patting them down with the back of the
+spoon and leaving about .5 inches between them. Cook about 2-3 minutes on each
+side, or until browned.
+
+(source: http://www.simplyrecipes.com/recipes/spicy_corn_fritters/)
diff --git a/content/recipes/sweet-chili-sauce.md b/content/recipes/sweet-chili-sauce.md
new file mode 100644
index 0000000..fd0c162
--- /dev/null
+++ b/content/recipes/sweet-chili-sauce.md
@@ -0,0 +1,17 @@
+---
+title: sweet chili sauce
+---
+
+* .75 cup rice vinegar
+* .5 cup sugar
+* 1.5 tsp red chili pepper flakes
+* 1.5 tsp salt
+* 1 clove garlic, minced
+
+Combine all ingredients into a small saucepan. Cook on medium heat, stirring
+until sugar dissolves. Increase heat to medium high, and let it boil for 5-10
+minutes until the mixture becomes syrupy. Remove from the heat and let it cool
+and continue to thicken. If it becomes too thick, you can add a small amount of
+water to thin it back out.
+
+(source: http://www.simplyrecipes.com/recipes/spicy_corn_fritters/)
diff --git a/content/recipes/white-chocolate-fondue.md b/content/recipes/white-chocolate-fondue.md
new file mode 100644
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--- /dev/null
+++ b/content/recipes/white-chocolate-fondue.md
@@ -0,0 +1,11 @@
+---
+title: white chocolate fondue
+---
+
+* .5 cup white chocolate
+* .25 cup heavy cream
+* dash of vanilla
+* 1 tbsp Chambord
+
+Heat the cream in a double boiler. Slowly add the chocolate, while constantly
+stirring. Add vanilla and Chambord, mix well, and serve.
diff --git a/themes/tozt/layouts/recipes/list.html b/themes/tozt/layouts/recipes/list.html
new file mode 100644
index 0000000..1c0c82e
--- /dev/null
+++ b/themes/tozt/layouts/recipes/list.html
@@ -0,0 +1,13 @@
+{{ partial "header.html" . }}
+
+{{ .Content }}
+
+<ul>
+  {{ range (where .Data.Pages "Section" "!=" "") }}
+  <li>
+    <a href="{{ .URL }}">{{ .Title | markdownify }}</a>
+  </li>
+  {{ end }}
+</ul>
+
+{{ partial "footer.html" . }}
diff --git a/themes/tozt/layouts/recipes/single.html b/themes/tozt/layouts/recipes/single.html
new file mode 100644
index 0000000..42e94c7
--- /dev/null
+++ b/themes/tozt/layouts/recipes/single.html
@@ -0,0 +1,11 @@
+{{ partial "header.html" . }}
+
+<header class="body">
+<h2>{{ .Title }}</h2>
+</header>
+
+<article>
+{{ .Content }}
+</article>
+
+{{ partial "footer.html" . }}