[recipes] Add a new recipe contribution

[Matthias Clasen <matthiasc src gnome org>]

commit 2eafcc3ae090c6c08795b258d500927ec6ae66af
Author: Matthias Clasen <mclasen redhat com>
Date:   Tue Jun 20 08:38:19 2017 -0400

    Add a new recipe contribution
    
    Bourbon Pork Loin, by Sylvia Sanchez

 data/recipes.db   |   20 ++++++++++++++++++++
 data/recipes.db.h |   34 ++++++++++++++++++++++++++++++++++
 2 files changed, 54 insertions(+), 0 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index 96480ac..dfb4dc9 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,6 +1,26 @@
 [Metadata]
 Version=1
 
+[R_Bourbon_Pork_Loin_by_primulas]
+Name=Bourbon Pork Loin
+Author=primulas
+Description=This is a modified version of a recipe found on a website.
+Cuisine=american
+Season=christmas
+Category=entree
+PrepTime=30 to 45 minutes
+CookTime=45 minutes to an hour
+Ingredients=½  cup     Honey   The Glaze\n50   ml      Bourbon whiskey The Glaze\n1    tbsp    Apple Vinegar 
  The Glaze\n4            Onion   The Glaze\n             Oil     The Glaze\n             Salt and pepper The 
Spice Cover\n               Paprika The Spice Cover\n               Mustard The Spice Cover\n               
Thyme   The Spice Cover\n2      kg      Pork loin       The Meat\n1.5   kg      Potato  The Meat\n1           
  Onion   Others\n1               Green Apple     Others\n                Lard or oil     Others
+Instructions=\n\n1. Combine the spice rub ingredients, and rub all over the pork. Let sit at room 
temperature as you preheat your oven to 110ºC.\n\n2. Place the pork on a skillet, then place in the oven and 
roast the pork for about 35 minutes. As the pork roasts, combine the glaze ingredients in a small saucepan; 
bring to a simmer over medium-low heat and simmer until dark and thickened, about 15 minutes. Set the glaze 
aside.\n\n3. Remove the cooked pork and set on a cutting board to rest; loosely tent with tin foil. Increase 
the oven temperature to 260ºC. As the oven heats, place the skillet on the stove top, and add the oil, onion, 
and a few sprinkles of salt; cook until the onions are softened. Be careful because once onions start to 
caramelize they will quickly burn. Cover the pork liberally with glaze.\n\n4. Roast a little bit more, less 
than 5 minutes. Let it rest and serve with smashed potatoes and vegs.\n\n\n\n** If you decide to add apples, 
they go at the end of t
 he 3rd step, before dripping glaze on the meat.\n\n\n
+Notes=Some use maple syrup but I prefer the taste of pure honey mixed with the flavour of pork meat.\nSame 
for apples; as some people add one or two. I don't like them but you if you fancy, feel free to add 
them.\nAlso, using lard makes this dish very heavy but using olive oil is pointless as its flavour will be 
missed. But if you have nothing else, use them. It won't hurt.
+Serves=8
+Spiciness=15
+Diets=0
+DefaultImage=0
+Images=Bourbon Pork.jpg;
+Created=2017-6-20 08:00:00
+Modified=2017-6-20 08:00:00
+
 [R_Henry_s_original_stew_by_primulas]
 Name=Henry's original stew
 Author=primulas
diff --git a/data/recipes.db.h b/data/recipes.db.h
index 62b4332..edaf6bc 100644
--- a/data/recipes.db.h
+++ b/data/recipes.db.h
@@ -1,5 +1,39 @@
 #if 0
 
+N_("Bourbon Pork Loin")
+N_("This is a modified version of a recipe found on a website.")
+N_("1. Combine the spice rub ingredients, and rub all over the pork. Let sit at room temperature as you 
preheat your oven to 110ºC.")
+N_("2. Place the pork on a skillet, then place in the oven and roast the pork for about 35 minutes. As the 
pork roasts, combine the glaze ingredients in a small saucepan; bring to a simmer over medium-low heat and 
simmer until dark and thickened, about 15 minutes. Set the glaze aside.")
+N_("3. Remove the cooked pork and set on a cutting board to rest; loosely tent with tin foil. Increase the 
oven temperature to 260ºC. As the oven heats, place the skillet on the stove top, and add the oil, onion, and 
a few sprinkles of salt; cook until the onions are softened. Be careful because once onions start to 
caramelize they will quickly burn. Cover the pork liberally with glaze.")
+N_("4. Roast a little bit more, less than 5 minutes. Let it rest and serve with smashed potatoes and vegs.")
+N_("** If you decide to add apples, they go at the end of the 3rd step, before dripping glaze on the meat.")
+N_("Some use maple syrup but I prefer the taste of pure honey mixed with the flavour of pork meat.")
+N_("Same for apples; as some people add one or two. I don't like them but you if you fancy, feel free to add 
them.")
+N_("Also, using lard makes this dish very heavy but using olive oil is pointless as its flavour will be 
missed. But if you have nothing else, use them. It won't hurt.")
+N_("The Glaze")
+N_("The Glaze")
+N_("The Glaze")
+N_("The Glaze")
+N_("The Glaze")
+N_("The Spice Cover")
+N_("The Spice Cover")
+N_("The Spice Cover")
+N_("The Spice Cover")
+N_("The Meat")
+N_("The Meat")
+N_("Others")
+N_("Others")
+N_("Others")
+N_("Henry's original stew")
+N_("My friend Heinrich made up this stew a winter Saturday.")
+N_("It can be eaten with rice or alone.")
+N_("Cook the meat with the species, not completely, just enough to get it toasted and mix the flavours. ")
+N_("Add the vegetables and beans.  Cook a bit more.  ")
+N_("Add abundant broth, cover the pot and let it cook on slow fire until is done. ")
+N_("Can be served with rice  (like in the picture)  or alone.")
+N_("Beans can be of any kind, and can be bought canned, in which case would be a can of each kind.")
+N_("Juniper berries and Bay leaves are optional.")
+N_(" ")
 N_("Pesce alla sale")
 N_("It's an easy but tasty way to prepare fish.")
 N_("Despite all the salt, the result isn't salty but soft and nice.")