diff --git a/Desserts/Banana Bread.md b/Desserts/Banana Bread.md
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+++ b/Desserts/Banana Bread.md	
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+## Ingredients:
+- 3 eggs
+- 2 cups sugar
+- 1 cup crushed drained pineapple
+- 4 bananas mashed
+- 2 cups flour
+- 1 tbsp. Baking soda
+- 1 tsp. Baking powder
+- 1 tsp. Cinnamon
+- 1/2 cup raisins
+- 1/2 cup walnuts
+- 1/2 cup oil - olive oil, weed oil, etc.
+
+## Baking:
+- Put in greased & floured bundt pan or
+- 50-55 min @ 350
+
+
diff --git a/Desserts/John Cring's Apple Pie.md b/Desserts/John Cring's Apple Pie.md
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+++ b/Desserts/John Cring's Apple Pie.md	
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+## Ingredients:
+- Crust
+- Any thin pie crust will do, mom uses Pilsbury pie crust for a shortcut
+- No pre-baking required for crust, it can be raw
+- Filling
+- 7-8 large Fuji apples
+- ½ cup white sugar
+- ½ cup brown sugar
+- 5 tbsp flour
+- 1 tsp cinnamon
+- ½ tsp salt
+- Topping
+- ¾ cup flour
+- ½ cup white sugar
+- ½ cup brown sugar
+- ½ cup melted unsalted butter
+
+## Cooking:
+- 375℉ 60 mins
+- Put foil or cookie sheet on lower rack to catch pie drippings
+
diff --git a/Mains/Birria - Chef John.md b/Mains/Birria - Chef John.md
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+++ b/Mains/Birria - Chef John.md	
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+## Ingredients
+- ~3-5lbs of beef or lamb or goat
+- (Mexican) oregano
+- ~1tsp ground cumin
+- ¼ tsp ground cinnamon
+- ¼ tsp ground cloves
+- ~7 dried guajillo chiles
+- Passilla, chipotle, jalapeno, are also fine, mix and match
+- 1 large onion, roughly chopped
+- ~6 cloves of garlic, peeled
+- 1” of ginger, thinly sliced
+- 3 large tomatoes, cored and chopped
+- 3 bay leaves
+- 1 tbsp honey
+- ¼ cup white vinegar
+- 1 quart chicken broth
+
+## Process
+- Cut the meat into 2-3” chunks and add it to the pot you will eventually make the stew in
+- Season with salt, pepper, cumin, (mexican) oregano, a bit of cinnamon, and some ground clove and toss thoroughly
+- Cover the pot and leave the meat in the fridge for ~6 hours or overnight
+- Prep the chiles by cutting of the stems and cutting them open with scissors, remove the seeds
+- Heat up olive oil in a saucepan, add the chiles and toss in the hot oil for about 30 seconds to breathe life back into them. Then stir in the chopped onion, garlic, and ginger. Add tomatoes with ~2 cups of water and bring to a simmer. Simmer for ~30 mins.
+- Remove the saucepan from the heat, and use an immersion blender or normal blender to blend the sauce smooth. Strain the sauce through a mesh strainer.
+- P.S. don’t use too fine a strainer, it’ll take friggin forever.
+- Remove the pot with the meat from the fridge. Add bay leaves, honey, vinegar, chicken broth, and strained chile sauce.
+- Bring the stew to a boil, then lower the heat and simmer for 3-4 hours (until the meat is falling-apart tender. Stir occasionally.
+- The original recipe says to “skim fat” as you go and reserve it for making tacos, but you do.
+- Eat it as a stew, on rice, or make tacos. Garnish with lime, crema, cilantro, diced onion, whatever you like.
diff --git a/Mains/Carnitas - Chef John.md b/Mains/Carnitas - Chef John.md
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+++ b/Mains/Carnitas - Chef John.md	
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+## Ingredients:
+- 3 pounds boneless pork butt (shoulder), cut into 2-inch cubes
+- 1 tbsp kosher salt (this needs to be salted generously!)
+- 1 tsp fresh ground black pepper
+- 3/4 tsp cinnamon
+- 1 tsp ground cumin
+- 1/2 tsp Chinese 5-spice
+- 1 orange, peel and juice
+- 8 cloves peeled whole garlic
+- 2 bay leaves, torn in half
+- 1/4 cup olive oil
+
+## Cooking:
+- Combine everything in a bowl and mix 
+- Transfer to baking dish, cover tightly with foil, place on a baking sheet to catch any leaks
+- Roast at 275 F. for about 3 1/2 hours or until fork tender
+- Remove the foil and broil to crisp the tops as you wish
diff --git a/Mains/Chicken Cutlets.md b/Mains/Chicken Cutlets.md
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--- /dev/null
+++ b/Mains/Chicken Cutlets.md	
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+## Ingredients:
+- Chicken Breast
+- Parmesan cheese
+- Panko bread crumbs
+- Parsley
+- Flour
+- Eggs
+- Olive oil
+
+## Cooking:
+- Butterfly chicken breast and pound out thinly
+- Breading: mix ⅔ panko breadcrumbs, ⅓ parmesan cheese, and mix in some chopped parsley (pro tip, use a food processor to make it more homogenous)
+- Dredge chicken (flour, egg wash, breading)
+- Fry in olive oil until brown (medium/medium high heat), rest under foil
+
diff --git a/Mains/Chile Verde - Kenji.md b/Mains/Chile Verde - Kenji.md
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+++ b/Mains/Chile Verde - Kenji.md	
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+## Ingredients
+- ~3-5lbs of pork shoulder
+- 8-12 tomatillos, cut in large chunks / halves
+- 1 large onion, quartered and peeled
+- 2-6 green chiles, cut in half (modulate for how hot you want it, also remove most seeds)
+- Can do a mix of jalapenos, poblanos, hatch, etc.
+- 1 quart of chicken stock
+- 1 bunch of cilantro
+- 1 ½ tbsp ground cumin
+- Limes
+
+## Process
+- Put the cut tomatillos, onion, and chiles onto a sheet tray, lightly oil, and broil / roast until browned, ~10mins (if you use the broiler, maybe less)
+- Transfer the roasted peppers, onions, and tomatillos into a blender, add a large handful of cilantro, and blend smooth.
+- Cut the pork into 1-2” chunks and brown well on high heat in a large pot with some neutral oil.
+- When the pork is almost finished browning, add cumin and stir in with pork. Cook an additional minute or two.
+- Lower the heat slightly, and add the chicken stock and ~1 quart of the chile sauce to the pot, reserving any extra you may have to turn into salsa. Bring to a simmer.
+- Season the leftover chile sauce with salt and lime to make a dank salsa.
+- Place a lid on the pot with the lid slightly ajar, and place the pot into a 275F oven for ~3 hours or until the pork is tender and shreddable.
+- Remove from the oven and you’re done.
+- You may want the sauce to be thicker, in which case you can simmer the sauce and pork for a bit longer with the lid off to thicken it. Just don’t overcook the friggin thing.
+- You can also skim off some fat if you don’t like being happy.
\ No newline at end of file
diff --git a/Mains/Eggplant Parm - Alison Roman.md b/Mains/Eggplant Parm - Alison Roman.md
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+++ b/Mains/Eggplant Parm - Alison Roman.md	
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+## Intro
+Breading / frying is whack, this is unreasonably good for how easy it is.
+
+## Ingredients
+- 1-2 Yellow Onions sliced or diced
+- Garlic
+- 2-3 medium to large Eggplants sliced in ¾” rounds
+- Anchovies
+- 28 oz can of tomatoes
+- 12-16 oz of mozzarella
+- Capers
+- Parmesan
+- Panko
+- Parsley, oregano, basil, whatever
+
+## Directions
+- Saute sliced onions, add garlic + chili flake, add tomatoes and cook for 15-20
+- Slice eggplant, season salt + pepper, generously olive oil, roast 45 minutes at 425 or until super browned and desiccated
+- Toast panko in olive oil until golden brown
+- Layer 2x
+- Sauce
+- Eggplant
+- Parm
+- Capers, herbs, anchovies
+- Bread crumbs
+- Mozz
+- Bake 30 mins, 400-425 until the top is nice and browned
diff --git a/Mains/Filet Roast.md b/Mains/Filet Roast.md
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+++ b/Mains/Filet Roast.md	
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+## Ingredients:
+- 1 whole filet of beef (4 to 5 pounds), trimmed and tied
+- 2 tablespoons unsalted butter at room temperature
+- 1 tablespoon kosher salt
+- 1 tablespoon coarsely ground black pepper
+
+## Cooking:
+- Preheat oven to 500 degrees
+- Dry off roast, spread butter all over, and season with salt and pepper
+- Cook exactly 22 mins for rare, 25 for medium rare
+- Remove from over and cover tightly with foil, rest for 20 mins
+- Cut strings and slice thickly
diff --git a/Mains/Oven Chicken Thighs.md b/Mains/Oven Chicken Thighs.md
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+++ b/Mains/Oven Chicken Thighs.md	
@@ -0,0 +1,11 @@
+## Seasoning:
+- Salt
+- pepper
+- paprika
+- garlic powder
+
+## Cooking:
+- Season the dudes well with the above seasonings
+- Oven at 400 deg.
+- 15mins skin up, 10mins skin down, 15 mins up
+
diff --git a/Mains/Oven Ribs.md b/Mains/Oven Ribs.md
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--- /dev/null
+++ b/Mains/Oven Ribs.md	
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+## Ingredients:
+- salt, pepper
+- Garlic powder/salt
+- Bbq sauce
+- Paprika
+- Ribs
+
+## Cooking:
+- Generously season with the spices/salt/pepper
+- Oven to 425F
+- Cook 25 mins concave down, 15 up, 20+ up
+- Total 1hr - 1:15
+- Remove, dowse in bbq
+- Cover/seal in foil, oven to 250F
+- 2 hours in the oven covered
diff --git a/Misc/Bchang's Pork Buns.md b/Misc/Bchang's Pork Buns.md
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+++ b/Misc/Bchang's Pork Buns.md	
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+## Ingredients (yields about 20 buns):
+- 1/2 tsp Salt
+- 3 cups flour
+- 1/4 tsp white sugar
+- 1 1/8 tsp active dry yeast (or half a packet of Fleischmann's)
+- 1 bunch chopped scallions
+- 1 lb ground pork (70/30, or 80/20 mix with addition of ~1 tbsp lard)
+- 3 tbsp soy sauce
+- 1/2 tsp sesame seeds (optional)
+
+## Dough:
+- Bloom yeast with sugar and ~1/4 cup of warm water, approx. 10 mins
+- Once bubbles appear, incorporate 1 cup of flour into yeast mixture and 1/2-3/4 cup water to make a paste (should be the consistency of cake batter)
+- Cover paste with an additional cup of flour (dust over top), wrap with seran, and leave out or in oven with the light on to prove until cracks appear in the flour covering the paste, approx 15 - 30 mins
+- Once cracks appear, incorporate the flour that is covering the paste along with 1 tsp of salt, creating the beginnings of the dough
+- Continue working the dough, adding the remaining flour little by little, until the dough pulls away from the sides of the bowl cleanly (the dough will still be very wet/tacky at this point)
+- Turn the dough out onto a lightly floured work surface, and being to knead
+- Knead the dough and periodically stretch it out, adding small amounts of the remaining flour as needed, until the dough is soft and pulls away cleanly from the work surface and your hands (the dough will be soft with a "rough" exterior that resembles the moon, and when poked it will rebound slightly but have a clear impression)
+- Place the dough in a lightly oiled bowl and prove for 3-4 hours in a warm place (i.e. the oven with the light on) or overnight in the fridge, until approximately doubled in size
+- When ready to make buns, remove dough from fridge and allow it to return to room temperature
+
+## Filling:
+- Combine ground pork and extra pork fat (if using) in a large, preferably clear, mixing bowl, and mix to combine
+- With chopsticks or a fork, further mix the pork mixture, periodically incorporating small amounts of water, essentially emulsifying the mixture
+- Stop mixing/adding water when water begins to pool at the bottom of the bowl (or side when tilted)
+- The pork mix should be homogenized and slightly lightened in color, about as thick as toothpaste
+- Mix in ~3 tbsp of soy sauce, ~1/2 tsp salt, scallions, and other seasonings if desired (garlic, ginger, etc), and adjust the seasoning to taste
+- The mixture should be well -- if not heavily -- seasoned, as the filling brings most of the seasoning for the final bun
+- Microwave small portions of the mixture in order to taste if you don’t like raw pork, Chinese grandmothers will make fun of you
+- Cover and place in fridge until ready to use
+
+## Making the buns (just pull this up on youtube or have a Chinese friend show you):
+- Portion dough into slightly-smaller-than-golf-ball balls
+- Roll the ball of dough into a circle, approx. ¼ inch thick, leaving the center slightly thicker than the edges
+- Pick up the rolled dough, cradling between your thumb and index finger of your non-dominant hand
+- Spoon a heaping tablespoon of the pork filling into the center of the rolled dough and begin wrapping
+- To wrap, grab the edge of the dough, stretch slightly, and pull onto the pork mixture
+- Moving around the edge of the dough, grab another point along the dough edge, stretch and pull onto the previous fold, pinching them together
+- Repeat, working around the circumference of the dough and moving up around the filling gradually enclosing it, pressing the pork filling down slightly with a wet finger as needed
+- It is fine to go around more than once, repeating the same process until the filling is entirely enclosed
+- When the dough is almost sealed around the filling, either continue pleating or pinch together to seal
+- Place seam side down on a lightly oiled tray
+- Repeat until out of filling or dough, get creative with whatever leftovers you have (this dough makes good scallion pancakes, filling is just good)
+- Allow buns to prove once more for ~15 mins
+- Either freeze or cook the buns
+
+## Cooking:
+- Heat a pan with a lid over medium to medium-high heat
+- Lightly oil the pan, then arrange buns seam side down in the pan, frying lightly for 3 minutes
+- Pour water into the pan until water comes up ~ ¼ of the way up the buns’ sides
+- Cover the pan and cook the buns until the water has boiled off or ~5 mins have elapsed
+- Remove the lid and allow any remaining water to boil off
+- Continue to fry the buns until the bottoms are well browned, then remove from the pan and serve
+
+## Sauce:
+- Freestyle: spicy, salty, fresh
+
+# Pan-Fried Buns (updated recipe)
diff --git a/Misc/Joe's Flour Tortillas.md b/Misc/Joe's Flour Tortillas.md
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+++ b/Misc/Joe's Flour Tortillas.md	
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+## Ingredients
+- 330g flour
+- 115g fat
+- 8g salt
+- 1/2 - 1 cup warm water
+
+## Process
+1. Throw all the dry ingredients into a food processor / stand mixer, mix well
+2. Slowly add the water until it comes together into a shaggy dough
+3. Knead a little bit to get it all together
+4. Let dough rest covered for at least 45 minutes, no more than 2 hours
+5. Separate the dough into balls, let the balls sit for 10 / 15 minutes
+6. Press them flat, roll to thinness on a floured surface, cook immediately
diff --git a/Misc/Pan Fried Buns - Bchang Updated.md b/Misc/Pan Fried Buns - Bchang Updated.md
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+++ b/Misc/Pan Fried Buns - Bchang Updated.md	
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+# Dough
+
+Pan-fried buns are made with a twice-proofed dough, however the dough is not allowed to fully double on the first rise (hence "half-proofed"). I prefer to use a Chinese "sourdough", however this approach requires 2 days to prepare. I've also listed instructions for the faster, non-sourdough approach. In either case, my guess is that the ideal dough is about 55-60% hydration but I haven't measured it. The dough should feel soft and should be easy to knead and work with, otherwise the dough will likely be too tough and chewy.
+
+## Sourdough Approach
+
+### Ingredients:
+- Two measurements of 1 1/2 cups AP flour (total of 3 cups)
+- 1/2 tsp salt
+- 1/4 tsp white sugar
+- 1/4 tsp active dry yeast
+- Three measurements of water in 3/4 cup, 1/2 cup, and 1/4 cup (total of 1 1/2 cups)
+
+### Instructions:
+1. Combine the yeast, sugar, and 1/4 cup of water and wait until bubbly (about 5-10 minutes).
+2. Combine one measurement of flour with the yeast mixture and 1/2 cup of water and knead until the dough is homogenous. There is no need to achieve a certain level of gluten development.
+3. See this video for reference: https://www.youtube.com/watch?v=Y2WhnOy6rgI
+4. Proof the dough for 1-2 hours, then refrigerate the dough for 1 1/2 to 2 days.
+5. After the dough is refrigerated, take it out and let sit at room temperature while making the second dough.
+6. Boil 3/4 cup of water and combine with the second measurement of flour and the salt. Mix the dough with a utensil until all the water is absorbed. Once the dough is cool enough to handle, knead until the dough is homogenous. Again, there is no need to achieve a certain level of gluten development at this point.
+7. Tear the yeasted dough into small pieces and add to the second dough. Now knead the doughs together until homogenous and the dough springs back immediately. The dough should feel soft and may be tacky at first but it should not stick to your hands or the work surface once the gluten is developed. Adjust with small amounts of water and flour as needed. The surface may appear slightly bumpy but it should not have large tears when kneading. After pressing with a finger, the dough should immediately spring back about 75-80% at the indentation site.
+8. Place in a lightly oiled bowl and proof the dough for 1-2 hours or until about 1.5x in size.
+
+### Notes:
+A small portion of the dough may be reserved and frozen for use next time. The dough should be good for about 3 weeks in the freezer, although I haven't tested this method. If using pre-made dough, simply skip making the yeasted dough and only make the hot water dough. Then, follow steps 6 and 7 with the defrosted yeasted dough. However, depending on the ratio of premade/frozen yeasted dough to hot water dough, it may be desirable to fortify the hot water dough with additional yeast. In this case, reserve a portion of water to prove the yeast and boil the remaining water. Then add the hot water to the dough and mix until absorbed but do not knead. Once cool enough to handle (or cool enough to not kill the yeast), add the yeast mixture and then knead, and finally proceed with steps 6 and 7. Also, proofing time for the final dough may take longer if only using premade/frozen yeasted dough (potentially up to a full day).
+
+## Regular Approach
+
+### Ingredients:
+- 3 cups AP flour
+- 1/2 tsp salt
+- 1/4 tsp white sugar
+- 1 tsp active dry yeast
+- Two measurements of water in 1 cup and 1/2 cup
+
+### Instructions:
+1. Combine the yeast, sugar, and 1/2 cup of water and wait until bubbly (about 5-10 minutes).
+2. Boil 1 cup of water and combine with the flour and the salt. Mix with a utensil until the water is absorbed but do not knead.
+3. Once the dough is cool enough to handle (or cool enough to not kill the yeast), add the yeast mixture and knead until homogenous and the dough springs back immediately. The dough should feel soft and may be tacky at first but it should not stick to your hands or the work surface once the gluten is developed. Adjust with small amounts of water and flour as needed. The surface may appear slightly bumpy but it should not have large tears when kneading. After pressing with a finger, the dough should immediately spring back about 75-80% at the indentation site.
+4. Place in a lightly oiled bowl and proof the dough for 1-2 hours or until about 1.5x in size.
+
+### Notes:
+This dough can also be used for regular steam buns. In this case, simply use all room temperature/tap water instead of boiled water. Additionally, this same dough can also be used for dumplings by omitting the yeast. For pan-fried dumplings/potstickers, use boiled water. For boiled/steamed dumplings, use room temperature/tap water.
+
+# Filling
+The buns can be made with any filling. The traditional filling is pork, although often fortified with some type of vegetable. Shanghai is also known for their vegetarian fillings. There are also seafood fillings as well as "modern"/non-traditional fillings of mapo tofu and even dessert buns made with custards or chocolate.
+
+## Pork Filling
+
+### Ingredients (see notes):
+- 1/2 lb ground pork
+- 1/4 head of a small green cabbage
+- 1/2 bunch of scallions
+- 1 tsp ginger
+- 1 tsp salt
+- 1 tbsp rice wine (both clear and shaoxing work, or leave it out if you can't find it)
+- 2 tbsp soy sauce
+- 2 tbsp neutral oil
+- 1 tsp sesame oil
+- 1/4 cup water
+- 1 pint of gelatinized broth (optional but recommended)
+
+###  Instructions:
+1. Mince the ginger and the white part of the scallions and combine with 1/4 cup of water. Leave to sit for 5-10 minutes until infused. Alternatively, squeeze the minced ginger in the water to release the ginger juices. Or, blend/pulse the ginger and water in a food processor or blender until minced.
+2. Mince or small dice the cabbage. This may also be done in a food processor. Then, mix the cabbage with the sesame oil.
+3. Combine the pork, salt, and ginger mixture and stir until the pork begins to emulsify. Be sure to only stir in a single direction. The pork will begin to appear "stringy" and the fat will appear more streaky. The mixture will look more homogenous and should leave a film on the side of the bowl. This should take about 20-30 revolutions.
+4. Add the soy sauce and rice wine to the pork mixture and mix to combine, continuing to stir in a single direction.
+5. Add the cabbage and sesame oil mixture into the pork and mix to combine.
+6. Slice the scallion greens into rounds and set on top of the pork mixture but do not mix in yet.
+7. Heat up the neutral oil until smoking and then pour over the scallions. The oil may splatter and bubble. Then, mix in the scallions and scallion oil until combined.
+8. Cook/microwave a small amount of filling and adjust the seasoning as needed. The mixture should be well- but not over-seasoned.
+9. Dice the gelatinized broth or break up with a fork into 1/4 to 1/2 inch chunks and gently combine with the pork mixture.
+10. Refrigerate the filling for 20-30 minutes.
+
+### Notes:
+
+The pork filling is very adjustable. Aside from aromatics, the pork filling may consist of only pork and no vegetables if desired. If using vegetables, ideally use an equal amount by volume of vegetables. The best vegetables to use are crunchy, leafy greens, such as green cabbage, napa cabbage, or bok choy. Other vegetables like carrots or (daikon) radish may also be used, but these should be minced to ensure the filling is smooth. The treatment of the vegetables listed in the recipe is very simple but the primary objective is to avoid any excess liquid from leaking out and making the wrapper soggy. Another approach is to fry the minced vegetables with the aromatics for more pronounced flavor (see the vegetable filling recipe for more details).
+
+For ground pork, the best option is to buy a whole cut and grind it yourself. The best cuts to use are pork shoulder and pork belly. If the cut comes with pork skin, the skin portion can be removed and boiled for approximately 3 hours until very soft. Then, the skin can be diced and added to the pork mixture. Or, the skin could even be blended with a small amount of water until completely smooth and that mixture can be refrigerated until set into a stiff jelly which can be diced and added to the pork mixture. The addition of the gelatinized broth and/or pork skin jelly makes this filling also suitable for soup dumplings, but note that these use a non-yeasted wrapper (same dough as for steamed/boiled dumplings).
+
+## Vegetarian Filling
+
+### Ingredients:
+- 1 lb shanghai choy or baby bok choy
+- 1 cup dried vermicelli noodles
+- 5-6 dried shiitakes (or about 1/4 cup dried)
+- 1 tsp salt
+- 1 tbsp ginger
+- 2 garlic cloves
+- 2 tbsp neutral oil
+- 1 tsp sesame oil
+
+### Instructions:
+1. Wash the dried mushrooms and then hydrate them in boiling water.
+2. Hydrate the vermicelli noodles in boiling water.
+3. Blanch the bok choy in boiling salted water until soft (the roots should be toothsome/al dente but not crunchy).
+4. Mince the bok choy, then mince the ginger and the garlic, then slice off the stems of the hydrated mushrooms and mince the caps, and then mince the hydrated noodles. All the mincing can be done in a food processor (except for the noodles) but the ingredients should be kept separate. The easiest way to mince the noodles is to cut them with scissors while they are still in water and then strain the cut noodles. Alternatively, the noodles can also be chopped with a knife (just do one pass).
+5. Fry the minced ginger and garlic in the neutral oil until fragrant. Then add the mushrooms and stir fry for about 30 seconds. Then add in the bok choy and the salt and stir fry until the excess liquid has evaporated. Turn off the heat and then mix in the noodles.
+
+### Notes:
+I'm not sure if this filling yields the same amount as the pork filling. All of this filling can be adjusted to taste and the measurements are purely a guess, but the ingredients are what I've previously used. Tofu can also be added to this mixture, just be sure to stir fry until the excess liquid has evaporated.
+
+# Making the Buns
+
+## Ingredients:
+- Neutral oil for pan-frying 
+- Scallion greens and sesame seeds for garnish (optional)
+
+## Instructions:
+1. Using your hands, shape the bun dough into a log about 1 1/2 inches thick in diameter. If needed, portion the dough into smaller pieces to keep things manageable, just keep the other pieces covered so that they don't dry out.
+2. Cut the log into slightly-larger-than-golf-ball sized pieces (about 1 inch wide). Press each piece down with your palm to flatten. Lightly flour as needed to keep the dough from sticking to the work surface. If the dough is properly hydrated, it should not need any excess flour but it's better for the dough to be tacky/slightly too wet than to be too dry.
+3. Working in order of the dough piece that was least recently worked (i.e. starting with the first dough ball to be flattened), roll out the dough ball into a disk slightly larger than the size of your palm (approximately 3 1/2 to 4 inches in diameter). The center circle (about 1 to 1 1/2 inches in diameter) should be thicker (maybe 1/8 inch) while the edges should be relatively thin (maybe 1/16 inch).
+4. The best way to do this is to roll out the flattened disk a few times with the rolling pin to get it to about 1/8 thick (should take about 2-3 passes). Then, holding the dough from the center with your non-dominant hand (thumb on one side and four fingers on the other), roll the edges of the disk with the rolling pin with your dominant hand while rotating the disk after each pass. See this video for reference: https://www.youtube.com/watch?v=GKBHd1GGhx4
+5. The dough may retract a bit when rolling but it should largely keep shape if it is properly hydrated. If it is too dry, it will likely pull back significantly. In this case, there isn't much to salvage the texture of the dough, but it should still be able to be rolled out either with more pressure from the rolling pin or with an additional rest (about 15 min).
+6. Place the disk of dough into the palm of your non-dominant hand. Place a slightly-heaping tablespoon of filling onto the center of the disk, trying to keep the filling on the thicker portion of the dough. Then, pleat the edges of the bun by using the thumb and index finger of your dominant hand: the thumb should be on the "inside" of the dough and the index finger will be on the "outside" of the dough. The index finger should push the next segment of dough onto the segment supported by the thumb to create the pleat. The thumb of the non-dominant hand should be used to tamp the filling to keep it from reaching the edges of the dough.
+7. Try not to overfill: although excess filling can be removed, sometimes the liquid from the filling may come in contact with the edges of the dough and will prevent them from sealing.
+8. If the dough is pulling back a lot, it may be necessary to stretch the edges of the dough when pleating. If the dough is not pulling back, try to avoid stretching the edges so as to keep a consistent thickness all around the bun and to avoid making weak spots on the dough where it might tear.
+9. If any of the buns tear when pleating, sometimes it's too difficult to fix so I just flip them and place them pleated-side down. It works just the same.
+10. See these videos for reference (I prefer the second one but the first one is easier to follow): https://www.youtube.com/watch?v=dMVOQ2CW2n4, https://www.youtube.com/watch?v=CIsmcxkZdVw
+11. Place the pleated bun on a lightly floured surface and leave to proof until puffy (they will be either visibly puffy or they will leave an indentation when lightly pressed). Repeat step 4 with the rest of the dough/filling.
+12. At this point, buns can also be stored in the freezer if not cooking immediately.
+13. Once all the buns are puffy (probably anywhere from 30 min to 1 hr), they are ready to fry. Heat up some oil in a skillet (non-stick or cast-iron work nicely here) and fry the bottoms of the buns until golden. Then, add water (about 1/3 of the way up the sides of the buns) and cover, cooking in the same method as potstickers. After the buns have steamed (approximately 5-7 minutes), remove the cover and allow the remaining water to evaporate and the buns to crisp again on the bottoms.
+14. Turn off the heat and scatter sesame seeds and scallion greens for garnish. Plate and serve with dipping sauce if desired.
+
+# Dipping Sauce
+Generally the buns don't need any dipping sauce, however there's no reason not to include one! There are various sauces that could be used, but sour flavors are definitely recommended to cut through the richness of the buns. The traditional sauce used with soup dumplings would work nicely here: julienned ginger, one part soy sauce, and two to three parts vinegar (ideally black vinegar but rice vinegar would also work, or honestly any other vinegar would probably also be fine, worcestershire sauce might also work).
\ No newline at end of file
diff --git a/Pasta/Broccoli with Bowties.md b/Pasta/Broccoli with Bowties.md
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+++ b/Pasta/Broccoli with Bowties.md	
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+## Ingredients:
+- Kosher salt
+- 8 cups of broccoli florets (4 heads)
+- ½ lb of farfalle
+- 2 tbsp unsalted butter
+- 2 tbsp olive oil
+- 1 tsp minced garlic
+- Zest of 1 lemon
+- ½ tsp freshly ground black pepper
+- 1 tbsp freshly squeezed lemon juice
+- ¼ cup toasted pine nuts
+- Freshly grated parm
+
+## Cooking:
+- Cook broccoli for 3 minutes in large pot of boiling salted water, remove with slotted spoon -- saving the water -- and set aside in large bowl
+- In the same water, cook the fafalle, drain and add back the broccoli
+- Meanwhile in a saute pan, heat the butter/oil and cook the garlic and lemon zest over medium-low for 1 minute. Now off the heat, add the salt, pepper, and lemon juice and pour over the pasta. Toss and season to taste, adding cheese and pine nuts as desired.
+- To toast the pine nuts, add them to a dry saute pan over medium-low, tossing periodically for ~5 mins. or until light brown
diff --git a/Pasta/Colleen's Sausage Pasta.md b/Pasta/Colleen's Sausage Pasta.md
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+++ b/Pasta/Colleen's Sausage Pasta.md	
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+This makes a lot of food, so a half recipe is totally allowed.
+
+## Ingredients:
+- ~4.5 lbs Italian sausage (remove from casing)
+- 1-2 large chopped onion
+- 6+ cloves of garlic chopped
+- 4 cups heavy cream
+- 4 cups chicken broth
+- 1.5 - 2 cups of grated parmesan
+- 2lbs of rigatoni
+- 1 bunch of scallions chopped
+- 6-8 roma tomatoes chopped
+- Basil
+- Fresh oregano
+- 3 tbsp Paprika
+- Crushed chili flakes
+
+## Cooking:
+- Saute sausage and drain oil
+- Saute onion until soft, add garlic towards the end, season with salt, pepper, 2 tbsp of paprika, and red chili flakes
+- Add chicken broth, reduce
+- Add cream, reduce
+- Add back the sausage and simmer (the longer the better).
+- Cook the pasta
+- Right before serving, stir in the parmesan and then add the freshly chopped tomatoes, scallions, basil, and oregano
\ No newline at end of file
diff --git a/Pasta/Lo Mein - Alan.md b/Pasta/Lo Mein - Alan.md
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+++ b/Pasta/Lo Mein - Alan.md	
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+Recipe adapted from [here](https://www.seriouseats.com/recipes/2014/04/stir-fried-lo-mein-beef-broccoli-recipe.html)
+
+# Ingredients:
+## Meat
+- ½ lb of steak, pork, chicken thighs sliced into thin strips ~¼” strips. (Double or triple this for good times)
+- ¼ t salt
+- ¼ t sugar
+- ⅛ t black pepper
+- ½ t shaoxing wine (sub with dry sherry, sake, mirin, dry white wine)
+- ½ t soy sauce
+- 1 t oil
+- ½ t cornstarch
+
+## Sauce (1.5-2x for extra sauciness)
+- 1 T sesame oil
+- 2 t soy sauce
+- 2 t dark soy sauce (mostly for that authentic color so optional - replace with 1-2t regular soy sauce)
+- 1 T oyster sauce
+- ¼ t salt
+- ¼ t sugar
+- 1 t shaoxing wine (sub with dry sherry, sake, mirin, dry white wine)
+- 1 T water
+- Noodles
+- 1 lb fresh lo mein noodles
+- 4 T vegetable oil
+- ½ lb broccoli, bite sized florets
+- 3 cloves garlic, minced
+
+# Process:
+- Combine all meat ingredients and toss to coat. Fridge to marinate
+- Combine all sauce ingredients and set aside. 
+- Boil noodles in salted water according to package instructions (usually ~3m). Drain and rinse with cool water.
+- Heat 2 T oil over high heat until smoking. Add meat and stir fry for ~2 min for beef. Adjust time accordingly with chicken/pork to ensure doneness. Transfer into large bowl and set aside.
+- Heat 1 T oil over high heat until smoking. Add broccoli with some salt. Cook for ~30s then add ¼ c water and cook until evaporated. (Sub extra sauce for water if desired) Transfer to bowl with beef.
+- Heat 1 T oil over high heat until smoking. Stir fry noodles for about 1 m. Add sauce and mix another minute. Add garlic, broccoli, and beef and cook for another minute.
\ No newline at end of file
diff --git a/Pasta/Mac & Cheese.md b/Pasta/Mac & Cheese.md
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+++ b/Pasta/Mac & Cheese.md	
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+## Ingredients:
+- 1.5 lbs. pasta (cavatappi)
+- 1 lb. of extra sharp cheddar
+- Butter
+- Flour
+- Milk
+- Nutmeg
+
+## Cooking:
+- Béchamel
+- Make roux: (butter + flour, make paste, don’t brown)
+- Add milk, parmesan/cheddar and nutmeg
+- Mac
+- Put pasta in baking dish with butter, cheese, and salt/pepper. Pour béchamel on top and work in
+- ~30mins at 400
+
diff --git a/Pasta/Vongole - Anna.md b/Pasta/Vongole - Anna.md
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+++ b/Pasta/Vongole - Anna.md	
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+## Ingredients:
+- 1 lb linguine
+- 1 large-ish shallot
+- Garlic
+- Parsley
+- Basil
+- Olive oil
+- Red chilli flakes
+- 2-3 lbs littleneck clams
+- ½ - ¾ cup of Sauvignon Blanc/Chardonnay
+
+## Cooking:
+- Get water boiling for linguine
+- Saute shallots for a couple minutes olive oil, add garlic for a minute or two and drop pasta, add herbs, a good amount of salt/pepper, and chilli flakes for a minute or two
+- Add wine, bring to a boil
+- Add clams and cover, 3-5 minutes
+- Don’t bother draining the pasta, just transfer into the dish with the clams and toss
diff --git a/README.md b/README.md
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+++ b/README.md
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+# Family / Friend Recipes
+
+Enjoy. Make a PR to add.
diff --git a/Sides/Garlic Bread.md b/Sides/Garlic Bread.md
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+++ b/Sides/Garlic Bread.md	
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+## Ingredients:
+- Cube of butter
+- Minced head of garlic
+- 1-2 Tbsp Mayo
+- Dry parsley
+- Italian seasoning
+- Pinch of salt & pepper
+- Dank bread (or white bread if you a po)
+
+## Cooking:
+- Spread on bread
+- Bake for ~12 minutes at 350℉ or until golden brown
\ No newline at end of file
diff --git a/Sides/Green Beans.md b/Sides/Green Beans.md
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+++ b/Sides/Green Beans.md	
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+## Ingredients:
+- Pack of french beans from costco (idk size)
+- 15oz can of crushed/diced tomatoes
+- Can of tomato sauce (substitute marinara if despereate)
+- ⅓ can of water (use empty tomato, if you had to ask you a dumb ass)
+- Garlic (how ever much daddy can take)
+
+## Cooking:
+- Blanche (boil in SALTED water, dumb fuck) beans for 1-2 mins, drain and rinse with cold water
+- Add all the other shit to a pot, and add beans, cook until tender
+- Season with salt and pepper
\ No newline at end of file
diff --git a/Sides/Kale Brussel.md b/Sides/Kale Brussel.md
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+++ b/Sides/Kale Brussel.md	
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+## Ingredients
+- Big bunch of kale (dino / tuscan kale is the best)
+- Roughly equal volume of brussels to kale
+- Pine nuts
+- Easily swapped with almonds or walnuts
+- Dijon Mustard
+- 1-2 Lemons
+- A bunch of parmesan cheese
+- Olive oil
+- 2 cloves of garlic
+
+## Process
+- Start the dressing by micro-planing / finely chopping the garlic and adding it to a bowl with the juice of 1 lemon (to take the edge off the garlic).
+- The dressing is gonna end up being ~30-70 lemon juice to other liquids, so just figure out how much you need based on how much dressing you're making.
+- Chop for literal days… putting the resulting ribbons of kale / brussels into a big bowl.
+- Remove the ribs from the kale, and cut into thin ribbons. You don’t need to go microscopic here, but ~⅛ th inch ribbons are good.
+- Cut off the root ends of the brussel sprouts and cut them in half lengthwise (top-to-bottom). Discard any of the outer leaves that fall off, they tend to be a lil dirty. Take each half and cut horizontally into thin slices. The slices will fall apart into ribbons when you toss the salad.
+- Have a break / beer.
+- Toast the nuts by putting them in a saute pan on medium heat, stirring occasionally for ~5-10mins or lightly roasting in the oven. Remove, allow to cool, then chop semi-coarsely.
+- Add ~1-2 tbsp of dijon and olive oil to the garlic and lemon juice. You know, make it a dressing. Season to taste with salt and pepper, add more mustard, do you’re thing.
+- Grate a metric fuck ton of parmesan into the salad bowl, add the toasted / chopped nuts, add dressing, and toss.
+- You can eat immediately, or leave the salad in the fridge for a up to a few hours before eating. The hearty greens don’t wilt, honestly it just gets better the longer it all sits together.
diff --git a/Sides/Mushroom Risotto.md b/Sides/Mushroom Risotto.md
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+++ b/Sides/Mushroom Risotto.md	
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+## Ingredients (½ recipe):
+- 1 cup of Arborio rice (“Important, don’t fuck with other rice” - Anna)
+- 2 shallots chopped
+- 2 garlic cloves chopped
+- 1.5 pounds of mushrooms sliced (pretty much any kind, I like baby bellas)
+- ~4 tablespoons of extra virgin olive oil (+/- 1)
+- 2 cups of double cream (regular heavy cream fine)
+- 1 cup of Sauvignon Blanc
+- 1 cup grated parm (approximate amount, more is ok, plus save some for topping)
+- 2 cups vegetable/chicken stock
+- Optional: chopped fresh herbs
+
+## Cooking:
+- Add olive oil to hot pan (medium-high), then add mushrooms. Let them lose most of their moisture, and brown for a few more minutes.
+- Add the then garlic and shallots, sauté for a few more minutes
+- Add the rice and toast for another minute or two. At this point the rice should be slightly translucent, the garlic and shallots nicely softened and sautéd, and mushrooms browned with a nice fond in the pan.
+- Deglaze with the wine, reduce
+- Add stock little by little, keeping risotto wet and cook for ~20 minutes stirring fairly often (usually takes more like 25-30, it’ll get thick, just believe)
+- Add the cream after the first 15 mins and reduce until thickened, Add parm (and herbs), then season to taste with salt and pepper
\ No newline at end of file
diff --git a/Sides/Nonna's Hash Browns.md b/Sides/Nonna's Hash Browns.md
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+++ b/Sides/Nonna's Hash Browns.md	
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+## Ingredients:
+- 32oz bag of hash browns, thawed for 30 mins (or just grate potatoes)
+- ¼ cup melted, unsalted butter
+- 1 cup chopped white onion
+- 1 cup grated cheddar
+- 1 pint sour cream
+- 1 can cream celery soup
+
+## Cooking:
+- Fold into wet mixture
+- Bake in 13”x9” pan for 45 - 60 mins at 375℉
+- Uncover if needed to brown, add more cheese on top last 5 mins
\ No newline at end of file
diff --git a/Sides/Pommes Anna.md b/Sides/Pommes Anna.md
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+++ b/Sides/Pommes Anna.md	
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+## Ingredients:
+- kosher salt, black pepper
+- 2 ½ tbsp unsalted butter
+- 3 lbs peeled baking potatoes, but into ⅛ inch slices
+- ~1 tbsp of melted unsalted butter (separate from above butter)
+- ~1 tbsp of chopped fresh parsley (optional)
+
+## Cooking:
+- Oven 450℉, mix salt/pepper in small bowl
+- In a cast iron/oven proof pan, melt 2 ½ tbsp of butter
+- Arrange a single layer of the potato slices in a circular pattern in the pan, sprinkle with a little salt/pepper, and drizzle ~½ tsp of the other melted butter over the layer
+- Repeat for ~5 layers, end with butter
+- Pack down, bake for 20 mins covered
+- Uncover and bake 25 more mins
+- Serve topped with parsley
\ No newline at end of file
diff --git a/Soups+Stews/Anna's Chicken Chili.md b/Soups+Stews/Anna's Chicken Chili.md
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+++ b/Soups+Stews/Anna's Chicken Chili.md	
@@ -0,0 +1,17 @@
+## Ingredients:
+- 2 Rotisserie Chickens - remove skin, dice white meat, legs, and thighs
+- 2 large yellow onions, chopped
+- 3 tbsp. Olive oil
+- Kosher salt
+- Freshly cracked black pepper
+- 50 oz chicken broth
+- 3 cans cannellini beans, drained and rinsed
+- 2 cans diced tomatoes
+- 2 cups grated parmesan (plus extra for topping)
+- 2 large bunches of fresh basil, chiffonade (plus extra for topping)
+
+## Cooking:
+- Large stockpot, saute onions in olive oil over medium high heat for 8-10 minutes, season with kosher salt and pepper during the last 2 mins
+- Add chicken, broth, tomatoes, and beans. Simmer for 20-25 mins over medium heat
+- Remove from stove and stir in parmesan + basil
+- Top with additional stuff right before serving
\ No newline at end of file
diff --git a/Soups+Stews/Chicken Tortilla Soup.md b/Soups+Stews/Chicken Tortilla Soup.md
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+++ b/Soups+Stews/Chicken Tortilla Soup.md	
@@ -0,0 +1,12 @@
+## Ingredients:
+- Jar of salsa (something kinda sizable)
+- 2 15oz cans of white beans (drained and washed)
+- 15oz can of corn (drained)
+- 4 frozen chicken breasts
+- 1.5 quarts of stock
+
+## Cooking:
+- The world is your oyster:
+- 1 hr on the stove
+- 3-4 hr in the crockpot
+- 22 mins on high in the pressure cooker
\ No newline at end of file
diff --git a/Soups+Stews/Jambalaya - Issac Toups.md b/Soups+Stews/Jambalaya - Issac Toups.md
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+++ b/Soups+Stews/Jambalaya - Issac Toups.md	
@@ -0,0 +1,26 @@
+## Ingredients:
+- ~2 chicken leg quarters or 4+ thighs (bone-in)
+- ~4 sausages (cajun vibes, or just whatever)
+- ½ cup of high smoke point oil
+- ½ cup flour
+- 2 cup of rice of your choosing
+- 6 cups of chicken stock
+- 1-2 red bell pepper
+- ~2-3 stalks of celery
+- 1 cayenne or other hot pepper
+- Lots of garlic
+- Some green onions
+- Butter
+
+## Cooking:
+- Season chicken leg quarters with salt and pepper, brown well in dutch oven or large pan
+- Brown sausage as well
+- While meat is browning, dice all vegetables, crush garlic
+- Make the roux (don’t walk away from the roux!)
+- Get the oil smoking in the pan, add the flour
+- Stir continuously until it’s “hershey’s chocolate” color
+- Add all the vegetables into the hot roux, and caramelize for a few minutes (this will happen pretty fast, roux is napalm)
+- Add chicken stock, a little salt + pepper, and bring to a simmer. Let it cook out for an hour uncovered
+- Slice the cooked sausage into coins, and add sliced sausage, chicken quarters, and rice to the pot
+- Place in a 375 degree oven for 30 minutes (or until the rice is cooked)
+- Remove from the oven, add a few tablespoons of butter to make it “fucked up” delicious, garnish with green onions or some fresh herbs
\ No newline at end of file
diff --git a/Soups+Stews/Lentil Soup.md b/Soups+Stews/Lentil Soup.md
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+++ b/Soups+Stews/Lentil Soup.md	
@@ -0,0 +1,22 @@
+## Ingredients
+- 1 onion, chopped
+- 4 ribs celery, chopped
+- 4 carrots, chopped
+- 2 garlic cloves, minced
+- 1/4 pound pancetta or ham / mild bacon
+- 1/4 cup olive oil (divided)
+- 2 cups lentils, picked over and rinsed
+- 4 cups beef or chicken broth
+- 11/2 cups drained and chopped canned tomatoes
+- 1/2 cup minced fresh parsley leaves
+- 11/2 teaspoons salt
+- 1/2 teaspoon freshly ground pepper
+- 2 tablespoons fresh lemon juice
+- 1/2 cup freshly grated Parmesan
+- Leftover parm rinds (add during simmering)
+
+## Preparation
+- In a large vessel, sauté onion, celery, carrots, pancetta and garlic.
+- Add the lentils, the broth, the tomatoes, the remaining oil, the salt, the pepper, and 6 cups water. Bring the mixture to a
+- boil and simmer it, covered, skimming the froth, for 1 hour
+- Just before serving, stir in the lemon  juice and parsley. Ladle the soup into bowls and sprinkle it with the Parmesan.
\ No newline at end of file
diff --git a/Soups+Stews/Rosemary Gray's Chili.md b/Soups+Stews/Rosemary Gray's Chili.md
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--- /dev/null
+++ b/Soups+Stews/Rosemary Gray's Chili.md	
@@ -0,0 +1,22 @@
+## Ingredients:
+- 4.5 - 5lbs ground beef
+- 2 large onions, diced
+- 2 bell peppers, diced
+- Garlic - however much you like (~5 cloves)
+- 56oz of canned tomatoes (any kind, chunky tho)
+- 30oz tomato sauce (substitute marinara if you’re bad at shopping)
+- 14oz can red enchilada sauce
+- Pro move: substitute medium/hot chunky salsa
+- 1.5 cups water
+- 2 15oz cans of pinto beans or kidney beans (added during the last 10 mins of cooking)
+- 3 tbsp whole cumin seeds
+- 2 tsp pepper
+- 2 tsp cayene (or way fuckin more if momma didn’t raise one)
+- 3 tbsp chili powder
+- Optional: <= 1tsp of ghost pepper hot sauce (again, did momma raise one?)
+
+## Cooking:
+- Brown meat in batches
+- Saute peppers, onions, and garlic
+- Add everything else (minus beans), and cook on low for ~1.5 - 2.5 hours (more is better)
+- Add beans for the last 10 mins. Season to taste.