add recipes, woohoo

main.tex

@@ -32,10 +32,14 @@
 {
 	{ml} {240}	% this unit already exists
 	{cup} {1}   % 1 (US Legal) cup is 240ml. We're not doing ounces cause that would require implementing fluid ounces and all sorts of stupid stuff, which is outside the scope of this project. Maybe I'll do good on making a PR for the package.
+   {TL} {48}
+   {EL} {16}
 }
 \cuaddtounitgroup{volume}{cup}
+\cuaddtounitgroup{volume}{TL}
+\cuaddtounitgroup{volume}{EL}
 \cusetup{use-phrases=true}
-\cusetoptionfor{g,ml}{round-precision=0}	%	rounds grams to whole numbers, I don't care *that* much
+\cusetoptionfor{g,ml}{round-precision=0}	%	rounds to whole numbers, I don't care *that* much
 
 %	Removing the numbers from the sections & sub-sections
 \setcounter{secnumdepth}{0}

orderedrecipes.tex

@@ -2,6 +2,7 @@
    \input{recipes/Granola.tex}
    \input{recipes/Lahsa.tex}
    \input{recipes/Pancakes.tex}
+   \input{recipes/SausageGravy.tex}
 
 \newpage
 \part{Entrées}
@@ -11,9 +12,12 @@
    %\input{recipes/TurkeyBurgers.tex}
    \input{recipes/SalmonGnocchi.tex}
 
-%\newpage
+\newpage
-%\part{Desserts}
+\part{Desserts}
-
+   \input{recipes/CoffeeCakeCookies.tex}
+   %\input{recipes/DatePinwheels.tex}
+   \input{recipes/FudgyBrownies42.tex}
+   \input{recipes/TollHouseCCC.tex}
 
 \newpage
 \part{Meal Prep}
@@ -22,15 +26,13 @@
    \section{Entrées}
       \input{recipes/FirecrackerMeatballs.tex}
 
-\newpage
-\part{Baking}
-%\input{recipes/DatePinwheels.tex}
-\input{recipes/FudgyBrownies42.tex}
-\input{recipes/TollHouseCCC.tex}
-
 %\newpage
-%\part{Pasta}
+%\part{Baking}
 
+
+\newpage
+\part{Pasta}
+   \input{recipes/BasicPasta.tex}
 %\newpage
 %\part{Cakes}
 

recipes/BasicPasta.tex

@@ -0,0 +1,65 @@
+\recipe[Got this one from our Honeymoon]{Basic Pasta}
+\serves{1}
+\preptime{\cutext{10}{min}}
+\cooktime{\cutext{3}{min}}
+\dishtype{\vegetarian}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cunum{90}{g} 00 flour
+   1 egg
+   \cutext{1}{pn} salt
+\method
+	Mix all the ingredients together in a bowl or on theboard using a fork.
+
+   Knead your pasta, pressing and folding it. If you need you can add some flour if it is moist or water if it is dry. Keep kneading until it is smooth, not sticking to the board, and without a layer of flour on the outside.
+
+   Roll your pasta with a machine or a rolling pin. The pasta should be as thin as possible: you should be able to see your hand through it.
+
+   Once your pasta is thin enough you can spread some flour on top and fold your pasta in two fingers width all the way. Choose your noodle width below, cut your pasta, and unfold it!
+   
+   Add some salt to water and boil it. While that heats up prepare ingredients for Sauce. Cook your pasta until it is al dente. The fresh pasta will cook faster, only taking about \cutext{3--4}{min}.
+\end{step}
+
+\medskip
+\noindent\\
+Tagolini (thinnest): 3mm\\
+Fettuchini (medium-thin): 6mm\\
+Tagliatelle (medium-thick): 1cm\\
+Pappardelle (thickest): 2cm
+\pagebreak
+
+\textbf{Carbonara Sauce:}\setcounter{stepnum}{0}
+
+\begin{step}
+   1 egg
+   \cutext{2}{EL} parmesan cheese
+   \cutext{2}{EL} pecorino cheese
+   \cunum{30}{g} guanciale (pork cheek)
+   Black pepper
+\method
+Mix all together in small pan to make a thick, creamy sauce. Add to warm pasta.
+\end{step}
+\smallskip
+
+\textbf{Amatriciana Sauce:}\setcounter{stepnum}{0}
+
+\begin{step}
+   \cutext{1}{cup} tomato sauce
+   \cutext{2}{EL} parmesan cheese
+   \cutext{2}{EL} pecorino cheese
+   \cunum{30}{g} guanciale (pork cheek)
+   Black pepper
+\method
+Heat tomato sauce in pan, adding guanciale and black pepper until the sauce is thick. Put sauce in bowl and add cooked warm pasta into it and mix.
+\end{step}
+
+\textbf{Cacio E Pepe Sauce:}\setcounter{stepnum}{0}
+
+\begin{step}
+   \cutext{3--4}{EL} pasta water
+   \cutext{2}{EL} parmesan cheese
+   \cutext{2}{EL} pecorino cheese
+   Black pepper
+\method
+Add all ingredients to bowl and mix them with some hot pasta water in order to get a thick creamy sauce. Add the warm pasta into it and mix.
+\end{step}

recipes/CoffeeCakeCookies.tex

@@ -0,0 +1,55 @@
+\recipe{Coffee Cake Cookies}[Preheat the oven to \cutext{350}{F}.]
+\serves{12}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{25}{min}}
+
+\begin{step}
+   \cutext{1/2}{cup} (\cunum{113}{g}) butter softened
+   \cutext{1/2}{cup} (\cunum{100}{g}) vegetable oil
+   \cutext{1}{cup} (\cunum{215}{g}) brown sugar
+\method
+   Combine and mix for a couple minutes until dough is smooth. The mixture should be lighter in color and fluffy.
+\end{step}
+
+\begin{step}
+   1 large egg
+   \cutext{1}{TL} vanilla
+\method
+   Add and mix again.
+\end{step}
+
+\begin{step}
+   \cutext{2}{TL} cinnamon
+   \cutext{2_1/2}{cup} (\cunum{325}{g}) all-purpose flour
+   \cutext{1/2}{TL} baking soda
+   \cutext{1/2}{TL} baking powder
+   \cutext{1/2}{TL} salt
+\method
+   Add remaining ingredients and mix until just combined.
+\end{step}
+
+\begin{step}
+   \cutext{1/4}{cup} butter softened (\cunum{56}{g})
+   \cutext{1/4}{cup} brown sugar (\cunum{54}{g})
+   \cutext{1/3 -- 1/2}{cup} flour (\cunum{43--65}{g})
+   \cutext{1/2}{TL} cinnamon
+   \cutext{1}{pn} of salt
+\method
+   In a separate bowl, combine all the ingredients and mix with a spoon or your hand to make the streusel. Start with \cutext{1/3}{cup} (\cunum{43}{g}) of flour. The mixture should stick together, but should also crumble when you run it through your fingers. If it isn't crumbling, add \cunum{1}{EL} additions of flour until it crumbles.
+
+   Using a large (\cutext{1/4}{cup}) cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
+
+   Bake the cookies at \cunum{350}{F} for \cutext{10--12}{min}. While they are baking, make the icing.
+\end{step}
+
+\begin{step}
+   \cutext{1/2}{cup} powdered sugar (\cunum{56}{g})
+   \cutext{1}{EL} milk (\cunum[EL=ml]{1}{EL})
+   splash of vanilla extract
+\method
+Combine in a small bowl and whisk until smooth and runny.
+
+Once the cookies have cooled slightly, drizzle on lots of icing! Enjoy!
+\end{step}
+
+{\tiny Source: \href{https://www.thepalatablelife.com/gilmore-girls-coffee-cake-cookie/#recipe}{thepalatablelife.com/gilmore-girls-coffee-cake-cookie}}

recipes/SausageGravy.tex

@@ -0,0 +1,26 @@
+\recipe{Sausage Gravy}[This gravy will thicken as it sits, so it's best served immediately. If it starts to get thick, stirring in some additional milk will help. ]
+\serves{6}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{20}{min}}
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{1}{lb} ground pork breakfast sausage
+   \vspace{0.75em}
+\method
+   In a large skillet over medium-high heat, crumble and brown the sausage. Don't just cook it, but actually allow it to brown some. It adds flavor. Do not drain the grease away.
+\end{step}
+
+\begin{step}
+	\cutext{1/4}{cup} AP flour
+\method
+   Sprinkle the flour over the sausage and stir. Cook for 2 to 3 minutes, stirring constantly. 
+\end{step}
+
+\begin{step}
+   \cutext{2--2_1/2}{cup} milk
+   \SnP
+\method
+   Gradually add the milk, stirring well after each addition. Reduce to a simmer and allow the gravy to thicken, stirring frequently. For thicker gravy, add about 2 cups total. For thinner gravy, add more milk. Add salt and lots of black pepper to taste. Serve immediately.
+\end{step}
+
+{\tiny Source: \href{https://southernbite.com/sausage-gravy/}{southernbite.com/sausage-gravy/}}