new recipes

recipes/chimichuri

@@ -0,0 +1,8 @@
+1/4 cup vinegar
+2 bunches parsley
+1 bunch cilantro
+3/4 cup oil.
+5 cloves garlic
+
+blend together, marinade 2-6 hours
+grill

recipes/cranberry_chutney

@@ -0,0 +1,7 @@
+equal parts 
+cranberry,
+orange
+cinnamon
+sugar
+
+mix

recipes/gochujang_marinade

@@ -0,0 +1,7 @@
+1/2 cup vinegar
+2tbs soysauce
+2tbs fishsauce
+2tb garlic ginger paste
+6tb gochujang
+1tsp chili flake
+

recipes/liquid_soap

@@ -7,7 +7,7 @@ insulate and leave 24h.
 
 
 
-Dilute to 1:4 with water once complete.
+Dilute to 1:4 or 1:3 with water once complete.
 thicken with a small amount of salt as necessary, but not before adding 
 fragrance oil as some may cause the soap to thicken naturally upon addition
 

recipes/meat_cooking_temps

@@ -0,0 +1,16 @@
+Safe temperatures for cooked meats
+Ground meat and meat mixtures 	Beef, pork, veal, lamb 	160
+Turkey, chicken 	165
+Fresh beef, veal, lamb 	Steaks, roasts, chops
+Rest time: 3 minutes 	145
+Poultry 	All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 	165
+Pork and ham 	Fresh pork, including fresh ham
+Rest time: 3 minutes 	145
+Precooked ham (to reheat)
+Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F 	165
+Eggs and egg dishes 	Eggs 	Cook until yolk and white are firm
+Egg dishes (such as frittata, quiche) 	160
+Leftovers and casseroles 	Leftovers and casseroles 	165
+Seafood 	Fish with fins 	145 or cook until flesh is opaque and separates easily with a fork
+Shrimp, lobster, crab, and scallops 	Cook until flesh is pearly or white, and opaque
+Clams, oysters, mussels 	Cook until shells open during cooking

recipes/nut_seed_bread

@@ -0,0 +1,7 @@
+700g nuts and seeds
+2tsp salt
+1/2 cup coconut oil or olive oil
+6 eggs
+
+bake 350 for 1 hour
+

recipes/tuna_salad

@@ -6,3 +6,9 @@
 1 tablespoon fresh lemon juice
 1 clove garlic minced
 salt and freshly ground black pepper
+salt
+soy sauce
+dijon mustard
+pepper
+dill
+