fix "recipie" typo, add some recipes (#27)

* fix "recipie" typo, add some recipes

* fix capitalization

Author: teauxfu

README.md

@@ -5,7 +5,7 @@
 
 ## Customizing the website
 
-You can edit the site using the online GitHub editor, but this is more suited to minor changes like adding posts/recipies, typos / text adjustments, adding links, etc. Cloning the repo to develop locally is recommended for any substantial changes.
+You can edit the site using the online GitHub editor, but this is more suited to minor changes like adding posts/recipes, typos / text adjustments, adding links, etc. Cloning the repo to develop locally is recommended for any substantial changes.
 
 ### Adding pages
 
@@ -31,9 +31,9 @@ hidden: false
 ---
 ```
 
-#### Adding recipies
+#### Adding recipes
 
-Similar to markdown posts, we serve markdown recipies at `src/lib/posts/recipies` as a FITE cookbook at `/fite/recipies`. In addition to the ones on a post, extra frontmatter properties are available for recipies. 
+Similar to markdown posts, we serve markdown recipes at `src/lib/posts/recipes` as a FITE cookbook at `/fite/recipes`. In addition to the ones on a post, extra frontmatter properties are available for recipes. 
 
 ```yaml
 ---

src/lib/posts/recipes/_todo.txt

@@ -0,0 +1,5 @@
+Other scanned recipies that need to be transcribed
+- 15 bean soup
+- butter beans / lima beans and rice (add bell pepper)
+- coleslaw 
+- chicken gravy 

src/lib/posts/recipes/alexs-red-beans-and-rice.md

@@ -0,0 +1,54 @@
+---
+title: Alex's Red Beans And Rice
+source: 
+difficulty: easy
+cookTime: 3.5-4 hrs
+description: Alex's spin on Jay's red beans and rice. 
+feeds: 50
+---
+
+# Alex's Red Beans and Rice
+
+Here's my version of Jay's red beans and rice recipe. It helps to do most of the prep the night before, then spend the cooktime cleaning or doing laundry.
+
+## Cookware 
+
+- large metal pot with a lid (aim for somthing about 12"x10" or ~5 gallons)
+- large rice cooker or big pot to do it on the stove. I can do at least 6 cups of rice per batch in my 6 quart instant pot.
+- A large container to carry all the warm rice 
+- sharp knife, some scissors for the celery if desired
+- cutting board
+
+## Ingredients
+
+- 5 lbs dry red beans
+- 5 lb rice
+- 4 yellow or sweet
+- ~ 1 gal water, can sub broth
+- 1 bundle of celery stalks
+- 1-2 heads of garlic
+- 1 tbsp oil
+- 1 26oz can of cream of mushroom soup
+- a few bay leaves
+- 8 tbsp parsley
+- seasonings to taste
+
+## Steps
+
+Give the onions and celery a rough chop. Feel free to use scissors for the celery. I don't bother chopping the garlic, I just crush it, nobody can tell.Put them in a container and keep them in the fridge overnight.
+
+Soak the beans overnight in the large pot, covered. Be sure to add enough water (at least a few inches over the beans).
+
+In the morning, drain the beans and keep them in another container to the side.
+
+In the large pot, on low heat, sauté the onions, celery, and garlic in the olive oil until the onions are translucent.
+
+Add the beans, water or broth, and spices. Mix, cover, bring to boil. Add the can of cream of mushroom soup. Rinse it into the pot if you need extra liquid, then crush the can.
+
+Simmer covered for 3-4 hours, stirring and scraping the bottom every 20 minutes or so.
+
+Around two hours before you need to leave, start making the rice. I do two big batches of rice in my 6qt instant pot. I have successfully done 6cups to a batch, and I think you could probably get away with a little more. 
+
+## Serving tips:
+
+The typical serving size for the rice is ½  cup.  The typical serving size for the beans is a ladle full, which is maybe ¾ cup or a bit more. We almost always run out of rice first. When you transport the pot(s) in your car, secure the lid with masking tape so it doesn’t fall off.

…c/lib/posts/recipies/baked-ziti-pasta.md src/lib/posts/recipes/baked-ziti-pasta.mdsrc/lib/posts/recipies/baked-ziti-pasta.md renamed to src/lib/posts/recipes/baked-ziti-pasta.md src/lib/posts/recipies/baked-ziti-pasta.md renamed to src/lib/posts/recipes/baked-ziti-pasta.md

@@ -3,17 +3,16 @@ title: Jambalaya (big and small)
 source: https://docs.google.com/document/d/166HsLlPp05iQ_Lou_3KJtllEbTd9NIL9l3ZhsseOX9w/edit?usp=drive_link
 difficulty: hard
 cookTime: 5 hrs
-feeds: 50
+feeds: 40-50
 ---
 
 # Jumbalaya
 
 ## Big Jambalaya
 
-Serves 39-54 (??)
-
 ### Ingredients
 Note: meat can be substituted, does not have to be this exact proportion
+
 - 6.75 lbs of beef sausage, sliced                     	             	                              	
 - 6.75 lbs of boneless/skinless chicken, cooked and cut into bite-size pieces
 - 6.75 lbs of boneless pork, cooked and cut into bite-size pieces

src/lib/posts/recipies/big-jumbalaya.md src/lib/posts/recipes/big-jumbalaya.mdsrc/lib/posts/recipies/big-jumbalaya.md renamed to src/lib/posts/recipes/big-jumbalaya.md

@@ -9,6 +9,8 @@ price:
 
 # Black Eyed Peas and Collards
 
+_Editor's note: this recipe is a combination of the linked recipe and a handwritten recipe submitted by a volunteer._
+
 [Original recipe](https://www.africanbites.com/black-eyed-peas-recipe/)
 
 ## Ingredients 
@@ -18,17 +20,17 @@ Ingredients (total)
 ## Ingredients 
 
 ### Total 
-- 7 lbs black eyed peas
-- 7 large onions, diced
+
+- 10 lbs black eyed peas
+- 8 large onions (yellow or sweet), diced
 - 7 large stalks celery, diced
 - 21 tsp minced garlic
 - 3 1/2 tsp cayenne pepper
 - 14 tsp minced thyme
 - 7 bay leaves
 - 7 tsp creole seasoning
-- 42 c water
-- Original recipe calls for chicken broth; some or all can be replaced
-- 32 oz (20 c) shredded and washed collard greens
+- 4 x 48 oz chicken broth (can substitute water)
+- 32-48 oz (~ 20 c) shredded and washed collard greens (fresh or frozen)
 - 14 tsp salt
 - 7 tsp pepper
 - Some olive oil (or other oil)
@@ -68,9 +70,11 @@ Ingredients (total)
 ## Steps
 
 In two large soup pots, sauté the onions, celery, and garlic in some olive oil until the onions are clear.
+
 Add the other seasonings.
+
 Add the water and the black eyed peas.  Mix, cover, and bring to a boil.
-Reduce heat to a simmer and cook covered, stirring often, until the black eyed peas reach the desired softness, or for about 1½-2 hours.
-If the beans become too dry, add more water.
-Add the collard greens and cook for the last 10 minutes.
-Once the liquid is reduced, you can put the contents of both pots into the bigger pot for easier transportation.
+
+Reduce heat to a simmer and cook covered, stirring often, until the black eyed peas reach the desired softness, or for about 1½-2 hours. If the beans become too dry, add more water.
+
+Add the collard greens and cook for the last 10 minutes. Once the liquid is reduced, you can put the contents of both pots into the bigger pot for easier transportation.

…recipies/black-eyed-peas-and-collards.md …/recipes/black-eyed-peas-and-collards.mdsrc/lib/posts/recipies/black-eyed-peas-and-collards.md renamed to src/lib/posts/recipes/black-eyed-peas-and-collards.md src/lib/posts/recipies/black-eyed-peas-and-collards.md renamed to src/lib/posts/recipes/black-eyed-peas-and-collards.md

@@ -0,0 +1,28 @@
+---
+title: Cabbage and sausage
+source: scanned
+difficulty: easy
+cookTime: 1 hr
+description: A simple recipe for seasoned cabbage and sausage. 
+feeds:
+---
+
+# Cabbage and sausage
+
+## Ingredients 
+
+- 2.5 lbs cabbage (about a dozen heads)
+- 8 yellow onions 
+- 5 lbs sausage
+- 6 sticks of butter
+- 2 heads of garlic (chopped or crushed)
+
+## Steps
+
+1. Wash and chop the cabbages. 
+2. Brown the sausage, remove from pot and set aside.
+3. Chop and brown the onions in the same pot some for about 10 minutes. Add butter as needed. 
+4. Add the chopped cabbage, some salt, and some butter. Optionally add some chicken broth to help it steam. Stir and cover for 10-15 minutes to sweat. 
+5. Add the garlic. 
+6. Uncover and reduce liquid.
+7. Add sausage back in, stir, garnish with parsley.

src/lib/posts/recipes/cabbage-and-sausage.md

@@ -9,8 +9,7 @@ cookTime: 3.5-4 hrs
 
 Scaled up from the Cajun Ninja "Dirty Rice" Video
 
-Feeds about 50 people, ~1 cup servings
-$50 total for ingredients in June 2025
+Feeds about 50 people, ~1 cup servings. $50 total for ingredients in June 2025
 I use a 17.75"L x 11"W x 9"H Magnalite pot with lid and everything fits.
 
 3.5 hours cooking, 0.5 hour prep to chop everything

…posts/recipies/cajun-ninja-dirty-rice.md …/posts/recipes/cajun-ninja-dirty-rice.mdsrc/lib/posts/recipies/cajun-ninja-dirty-rice.md renamed to src/lib/posts/recipes/cajun-ninja-dirty-rice.md src/lib/posts/recipies/cajun-ninja-dirty-rice.md renamed to src/lib/posts/recipes/cajun-ninja-dirty-rice.md

@@ -0,0 +1,25 @@
+---
+title: Cornbread
+source: scanned
+difficulty: easy
+cookTime: 2 hrs
+description: 
+feeds: 72
+---
+
+# Cornbread
+
+## Ingredients 
+
+- 5 cups flour
+- 5 cups cornmeal
+- 5 cups milk
+- 5 eggs
+- 1.25 cups sugar
+- 1.25 cups veg oil
+- 10 tsp. baking powder
+- 2.5 tsp. salt
+
+## Steps
+
+_Editor's note: no cook time given, suggests 4 double batches for 72 pieces_