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[recipes] Add some recipe contributions

commit fd06791edec3430e3118c6830385d7da592fc238
Author: Matthias Clasen <mclasen redhat com>
Date:   Tue Jun 27 11:46:41 2017 -0400

    Add some recipe contributions
    
    Hawaiian Fish salad,
    Arroz amarillo,
    Homemade Mayonnaise and
    Pad Priew Wan Goong by Sylvia Sanchez.

 data/recipes.db   |   81 +++++++++++++++++++++++++++++++++++++++++++++++++++++
 data/recipes.db.h |   80 ++++++++++++++++++++++++++++++++++++++++++++++++++++
 2 files changed, 161 insertions(+), 0 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index dfb4dc9..5811293 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,6 +1,87 @@
 [Metadata]
 Version=1
 
+[R_Pad_Priew_Wan_Goong_by_primulas]
+Name=Pad Priew Wan Goong
+Author=primulas
+Description=This is a summer, tone-down version of the original Thai dish.\nIf you change shrimp for cheese 
or soja protein it will be vegetarian or vegan.
+Cuisine=Asian
+Season=summer
+Category=salad
+PrepTime=Less than 15 minutes
+CookTime=Less than 15 minutes
+Ingredients=200        g       Shrimps Salad\n1                Onion   Salad\n½        kg      Tomatoes, 
medium        Salad\n1                Lettuce Salad\n½                Green Bell Pepper       Salad\n1        
        Cucumber        Salad\n1        tbsp    Fish sauce      Seasoning\n1    glass   Water   Seasoning\n½  
          Lime    Seasoning\n1    tbsp    Tomato paste    Seasoning\n1    tbsp    Vinegar Seasoning\n         
    Salt and pepper Seasoning\n             Oil     Seasoning\n             Cilantro        Seasoning\n       
      Garlic  Seasoning
+Instructions=\n\n1. Combine the seasoning ingredients, stir together, then set aside. \n\n2. Pat the shrimp 
dry with paper towels.\n\n3. Heat a wok with a bit of oil and garlic. Stir-fry with the shrimp. \n\n4. 
Prepare the salad. Add the shrimp with its garlic. Mix well. \n\n5. Serve garnished with the seasoning and, 
if you like, some plain rice (cold or slightly warm).\n\n
+Notes=\n** You can ignore the vinegar or use lemon juice instead.\n\n** Fish sauce can be swapped with 
Worcestershire or similar strong flavoured sauce.\n\n** If you want it hotter, you can add Tabasco.\n\n
+Serves=4
+Spiciness=40
+Diets=2
+DefaultImage=0
+Images=img_2526.jpg;
+Created=2017-6-27 11:44:00
+Modified=2017-6-27 11:44:00
+
+[R_Homemade_Mayonnaise_by_primulas]
+Name=Homemade Mayonnaise
+Author=primulas
+Description=Classic recipe. \nYou can prepare it and store it in the fridge for later use.
+Cuisine=European
+Season=summer
+Category=other
+PrepTime=15 to 30 minutes
+CookTime=
+Ingredients=3          Egg yolks       Ingredients\n50 ml      Olive oil, extra-virgin Ingredients\n1        
  Lemon   Ingredients\n           Vinegar Ingredients\n           Mustard Ingredients\n           Salt and 
pepper Ingredients
+Instructions=\n\n1. Combine the egg yolks, salt, and pepper in a bowl. Carefully add the mustard, lemon 
juice and vinegar.  \n\n2. Then, mixing constantly, add the oil to the previous mix and keep whipping 
vigorously until the mixture emulsify and becomes rather creamy (like in the picture).\n\n3. For best 
results, refrigerate for 1 hour before using.\n\n\n\n
+Notes=\n** Vinegar is optional. You can do it with lemon juice only.\n\n** With Honey Mustard tastes even 
better and gives it a personal touch.\n\n** If you want, you can tone down a bit the cholesterol load by 
adding some avocado (palta) purée. This is easy to do. Just empty a ripe avocado with a spoon and smash the 
stuff with a fork.\n\n
+Serves=10
+Spiciness=15
+Diets=25
+DefaultImage=0
+Images=Homemade-Mayonnaise-Tall.jpg;
+Created=2017-6-27 11:44:00
+Modified=2017-6-27 11:44:00
+
+[R_Arroz_amarillo_by_primulas]
+Name=Arroz amarillo
+Author=primulas
+Description=Base for many Spanish dishes like Paella and Arroz con mariscos.
+Cuisine=mediterranean
+Season=summer
+Category=side
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=250        g       Rice    \n2     pinches Saffron \n500   ml      Broth   \n2             Onion 
  \n1             Red bell pepper \n½             Garlic  \n3     tbsp    Tomato paste    \n              
Salt and pepper 
+Instructions=\n1. Prepare the saffron with the rice.  Chop bell pepper, onions and garlic, keeping them 
apart.\n\n2. Warm the oil in a large skillet over medium heat. Add bell pepper and sauté until just softened, 
then stir in the onions and sauté until softened. Stir in the rice and garlic, and sauté until the rice is 
well-coated and starting to turn opaque, stirring constantly to prevent sticking, about 2 minutes.  Don't 
forget the saffron!\n\n3. Stir in broth, tomato paste, salt, and pepper. Bring to a simmer then cover, reduce 
heat to low, and simmer until the liquid has evaporated (listen for when the rice stops bubbling). Try it and 
if it tastes and feels about right, remove it from heat and set aside, covered and undisturbed until is done. 
\n\n\n-------------------------------- \n\n\n** Pour water little by little, if water is not enough, add 
more.  It's always better too little than too much as getting rid of water will throw spices and flavour as 
well. \n\n** If 
 you use the wine/broth combo instead of just broth, add the wine first and let it simmer for a couple 
minutes, stirring often, before adding the broth and proceeding as 
directed.\n\n---------------------------------\n\n
+Notes=Broth substitutes:\n1 cup of white wine, 1 cup of water.\n1 cup of white wine, 1 cup of broth.\n2 cups 
of water.\nRemember that parboiled rice needs more time for cooking than normal one.\nFor the Saffron always 
follow the instructions detailed in the package, whether is powder or strands.
+Serves=6
+Spiciness=40
+Diets=9
+DefaultImage=0
+Images=img_26852.jpg;
+Created=2017-6-27 11:44:00
+Modified=2017-6-27 11:44:00
+
+[R_Hawaiian_Fish_Salad_by_primulas]
+Name=Hawaiian Fish Salad
+Author=primulas
+Description=Personal version of a Hawaiian salad (with raw fish).
+Cuisine=Asian
+Season=summer
+Category=salad
+PrepTime=15 to 30 minutes
+CookTime=Less than 15 minutes
+Ingredients=350        g       Tuna fish       Ingredients\n1          Onion   Ingredients\n2          
Ciboulette      Ingredients\n½          Green Bell Pepper       Ingredients\n1          Cucumber        
Ingredients\n200        g       Radish  Ingredients\n450        g       Potato  Ingredients\n           Olive 
oil, extra-virgin Ingredients\n           Sesame seeds    Ingredients\n           Honey   Ingredients\n       
    Garlic  Ingredients\n           Mustard Ingredients\n           Lemon juice     Ingredients\n           
Salt and pepper Ingredients
+Instructions=\n\n1. Chop tuna in chunks and cook it on a skillet with a touch of olive oil, salt & pepper. 
\n\n2. Cook the potatoes and leave them aside to cool down.\n\n3. Meanwhile, combine the seasoning 
ingredients, and leave it to rest for a while. \n\n4. Meanwhile potatoes and fish get cooled and the 
seasoning rests, chop the vegetables. \n\n5. Cut the potatoes in chunks or slices. \n\n6. Mix all together, 
season and serve.\n\n\n
+Notes=\n** You can use the canned filets but it doesn't taste as good as using fresh fish.\n\n** You can add 
other vegetables at will, like mushrooms or lettuce.\n\n
+Serves=4
+Spiciness=15
+Diets=0
+DefaultImage=0
+Images=img_9083.jpg;
+Created=2017-6-27 11:44:00
+Modified=2017-6-27 11:44:00
+
+
 [R_Bourbon_Pork_Loin_by_primulas]
 Name=Bourbon Pork Loin
 Author=primulas
diff --git a/data/recipes.db.h b/data/recipes.db.h
index edaf6bc..bd8756b 100644
--- a/data/recipes.db.h
+++ b/data/recipes.db.h
@@ -1,5 +1,85 @@
 #if 0
 
+N_("Pad Priew Wan Goong")
+N_("This is a summer, tone-down version of the original Thai dish.")
+N_("If you change shrimp for cheese or soja protein it will be vegetarian or vegan.")
+N_("1. Combine the seasoning ingredients, stir together, then set aside. ")
+N_("2. Pat the shrimp dry with paper towels.")
+N_("3. Heat a wok with a bit of oil and garlic. Stir-fry with the shrimp. ")
+N_("4. Prepare the salad. Add the shrimp with its garlic. Mix well. ")
+N_("5. Serve garnished with the seasoning and, if you like, some plain rice (cold or slightly warm).")
+N_("** You can ignore the vinegar or use lemon juice instead.")
+N_("** Fish sauce can be swapped with Worcestershire or similar strong flavoured sauce.")
+N_("** If you want it hotter, you can add Tabasco.")
+N_("Salad")
+N_("Salad")
+N_("Salad")
+N_("Salad")
+N_("Salad")
+N_("Salad")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Seasoning")
+N_("Homemade Mayonnaise")
+N_("Classic recipe. ")
+N_("You can prepare it and store it in the fridge for later use.")
+N_("1. Combine the egg yolks, salt, and pepper in a bowl. Carefully add the mustard, lemon juice and 
vinegar.  ")
+N_("2. Then, mixing constantly, add the oil to the previous mix and keep whipping vigorously until the 
mixture emulsify and becomes rather creamy (like in the picture).")
+N_("3. For best results, refrigerate for 1 hour before using.")
+N_("** Vinegar is optional. You can do it with lemon juice only.")
+N_("** With Honey Mustard tastes even better and gives it a personal touch.")
+N_("** If you want, you can tone down a bit the cholesterol load by adding some avocado (palta) purée. This 
is easy to do. Just empty a ripe avocado with a spoon and smash the stuff with a fork.")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Arroz amarillo")
+N_("Base for many Spanish dishes like Paella and Arroz con mariscos.")
+N_("1. Prepare the saffron with the rice.  Chop bell pepper, onions and garlic, keeping them apart.")
+N_("2. Warm the oil in a large skillet over medium heat. Add bell pepper and sauté until just softened, then 
stir in the onions and sauté until softened. Stir in the rice and garlic, and sauté until the rice is 
well-coated and starting to turn opaque, stirring constantly to prevent sticking, about 2 minutes.  Don't 
forget the saffron!")
+N_("3. Stir in broth, tomato paste, salt, and pepper. Bring to a simmer then cover, reduce heat to low, and 
simmer until the liquid has evaporated (listen for when the rice stops bubbling). Try it and if it tastes and 
feels about right, remove it from heat and set aside, covered and undisturbed until is done. ")
+N_("-------------------------------- ")
+N_("** Pour water little by little, if water is not enough, add more.  It's always better too little than 
too much as getting rid of water will throw spices and flavour as well. ")
+N_("** If you use the wine/broth combo instead of just broth, add the wine first and let it simmer for a 
couple minutes, stirring often, before adding the broth and proceeding as directed.")
+N_("---------------------------------")
+N_("Broth substitutes:")
+N_("1 cup of white wine, 1 cup of water.")
+N_("1 cup of white wine, 1 cup of broth.")
+N_("2 cups of water.")
+N_("Remember that parboiled rice needs more time for cooking than normal one.")
+N_("For the Saffron always follow the instructions detailed in the package, whether is powder or strands.")
+N_("Hawaiian Fish Salad")
+N_("Personal version of a Hawaiian salad (with raw fish).")
+N_("1. Chop tuna in chunks and cook it on a skillet with a touch of olive oil, salt & pepper. ")
+N_("2. Cook the potatoes and leave them aside to cool down.")
+N_("3. Meanwhile, combine the seasoning ingredients, and leave it to rest for a while. ")
+N_("4. Meanwhile potatoes and fish get cooled and the seasoning rests, chop the vegetables. ")
+N_("5. Cut the potatoes in chunks or slices. ")
+N_("6. Mix all together, season and serve.")
+N_("** You can use the canned filets but it doesn't taste as good as using fresh fish.")
+N_("** You can add other vegetables at will, like mushrooms or lettuce.")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
+N_("Ingredients")
 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.")
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