[recipes] And update to a contributed recipe

[Matthias Clasen <matthiasc src gnome org>]

commit 52a29e9121fb39de546e396cfe42f12f175f3eeb
Author: Matthias Clasen <mclasen redhat com>
Date:   Sat Mar 11 16:20:33 2017 -0500

    And update to a contributed recipe
    
    Carbonara updates from Emmanuele.

 data/recipes.db |    9 ++++-----
 1 files changed, 4 insertions(+), 5 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index 588af48..d6e0edb 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -56,7 +56,6 @@ Created=2017-2-17 4:31:48
 Modified=2017-2-25 3:44:4
 
 [R_Carbonara_by_ebassi]
-Notes=If you cannot find guanciale (cured pork cheek) you can substitute it with pancetta.
 Name=Carbonara
 Author=ebassi
 Description="Carbonara" is a sauce that can be used with long pasta, like spaghetti or fettuccine.
@@ -66,14 +65,14 @@ Category=pasta
 PrepTime=Less than 15 minutes
 CookTime=15 to 30 minutes
 Ingredients=200                grams of long pasta, e.g. spaghetti     \n1             whole egg       \n2   
          egg yolks       \n75            grams of parmesan cheese        \n50            grams of guanciale 
cubes        
-Instructions=[image:1]Start by boiling about 1 litre of water for each 100g of pasta.\n\n[image:1]Once the 
water is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti 
in.\n\n[image:1]While the pasta is cooking, take a large bowl and put the parmesan cheese in 
it.\n\n[image:2]Add the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy 
sauce.\n\n[image:3]Put the guanciale in a small pan with a teaspoon of oil, and shallow fry it until the fat 
is transparent and the meat is crispy; then remove from the fire.\n\n[image:5]Once the pasta is ready, drain 
it and add it to the eggs and cheese. Then, add the guanciale.\n\n[image:6]Season with salt and pepper to 
your liking.
+Instructions=Start by boiling about 1 litre of water for each 100g of pasta.\n\n\n[image:1]\nOnce the water 
is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti 
in.\n\n\nWhile the pasta is cooking, take a large bowl and put the parmesan cheese in it.\n\n\n[image:2]\nAdd 
the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy 
sauce.\n\n\n[image:3]\nPut the guanciale in a small pan with a teaspoon of oil, and shallow fry it until the 
fat is transparent and the meat is crispy; then remove from the fire.\n\n\n[image:5]\nOnce the pasta is 
ready, drain it and add it to the eggs and cheese. Then, add the guanciale.\n\n\n[image:6]\nSeason with salt 
and pepper to your liking.
+Notes=If you cannot find guanciale (cured pork cheek) you can substitute it with pancetta.
 Serves=2
-Spiciness=0
 Diets=0
-DefaultImage=0
 
Images=images/ebassi-carbonara-cover.JPG;images/ebassi-carbonara-01.JPG;images/ebassi-carbonara-02.JPG;images/ebassi-carbonara-03.JPG;images/ebassi-carbonara-04.JPG;images/ebassi-carbonara-05.JPG;images/ebassi-carbonara-06.JPG;
+DefaultImage=0
 Created=2016-12-5 23:57:31
-Modified=2017-2-25 3:44:4
+Modified=2017-2-14 16:55:42
 
 [R_Classic_Chicken_Noodle_Soup_by_link]
 Name=Classic Chicken Noodle Soup