more format standardization

GoodStuff/Nanas_Ravioli.md

@@ -1,4 +1,7 @@
-### Pasta
+## Nana's Ravioli
+
+### INGREDIENTS
+#### Pasta
 
 - 1.5 c Allpurpose flour
 - 0.5 c Semolina flour
@@ -8,7 +11,7 @@
 - 1 T olive oil
 - 1 T hot water
 
-### Filling
+#### Filling
 
 - 1/4 t Nutmeg
 - 1 c Ricotta
@@ -19,6 +22,8 @@
 - 1 T Parsley
 - Salt & Pepper
 
+### PREPARATION
+
 Pasta:
 
 Put dry ingredients in a large mixing bowl

GoodStuff/arugula_pecorino_linguine.md

@@ -15,8 +15,8 @@
 -  1 1/2 teaspoons freshly ground black pepper
 -  1 cup coarsely chopped arugula
 
-### Directions
+### PREPARATION
 
 Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
 
-Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula at last minute before serving and combine. Season the pasta, to taste, with salt. Divide the pasta among 4 plates and serve.
+Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula at last minute before serving and combine. Season the pasta, to taste, with salt. Divide the pasta among 4 plates and serve.

GoodStuff/cauliflower_gratin.md

@@ -2,7 +2,7 @@
 From Bouchon, by Thomas Keller
 
 
-### INGREDIENTS:
+### INGREDIENTS
 
 - 1 head (about 1-3/4 pounds) cauliflower
 - Kosher salt
@@ -20,7 +20,7 @@ From Bouchon, by Thomas Keller
 - 1/3 cup grated Comté or Emmentaler cheese
 - 1 tablespoon panko (Japanese bread crumbs) or fine dried bread crumbs
 
-### Process
+### PREPARATION
 
 1. Remove and discard the green leaves from the cauliflower. Cut away the florets, reserving the core. Cut off and reserve the stems. Cut the florets in pieces that measure about 1 inch. (You should have 4 to 5 cups florets.)
 

GoodStuff/fennel_dry_rub.md

@@ -1,6 +1,6 @@
 ## Fennel Dry Rub
 
-## INGREDIENTS
+### INGREDIENTS
 
 - 1 cup fennel seeds
 - 3 tablespoons coriander seeds

GoodStuff/korean_spicy_pork.md

@@ -1,7 +1,7 @@
 ## Korean Spicy Pork
 
 
-### Marniade
+### INGREDIENTS
 - 6 tablespoons gochujang
 - 1 tablespoon Togarashi
 - 3 tablespoons soy sauce
@@ -14,14 +14,13 @@
 - 1/2 small apple grated
 - t tablespoon oyster sauce
 
-### INGREDIENTS
 
 - 2 lb sliced pork
 - 2 scallions
 - sesame seeds
 - 1.5 sweet onions
 
-### NOTES
+### PREPARATION
 
 Slice onions and cook over low head with a little salt, pepper and sesame oil until soft about 15-20 minutes
 
@@ -31,4 +30,4 @@ Mix marinade ingredients together in a large bowl.
 
 When onions cool add in.
 
-Cook over a very hot cast iron griddle on the grill in batches using a little oil in between batches.
+Cook over a very hot cast iron griddle on the grill in batches using a little oil in between batches.

GoodStuff/orange_fennel_braised_pork.md

@@ -1,4 +1,4 @@
-Orange Fennel Braised Pork
+## Orange Fennel Braised Pork
 
 Note:  Make this a day in advance!
 

GoodStuff/roast_cauliflower.md

@@ -10,7 +10,7 @@
 Salt/Pepper
 
 
-### PREPERATION
+### PREPARATION
 
 Preheat oven to 425 degrees F.