feat: created recipe files

recipes/Stock.md

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+---
+title: "Stock"
+draft: true
+---
+# Makes X ???
+### notes
+- ???
+## Ingredients
+- [ ] carrot cuttings and peels
+- [ ] celery cuttings
+- [ ] onion cuttings and peels
+- [ ] spring onion cuttings
+- [ ] parmesan rinds [^1]
+- [ ] chicken bones, cartilage and skin [^1]
+## Tools
+- stock pot
+## Steps
+- fill a 6 to 5 quart bag with ingredients as they are used in other recipes
+- store bag in the fridge
+- when the bag is full place ingredients in stock pot
+- fill pot with water and bring to a boil
+- boil ingredients for 8 to 12 hours, refilling the pot with water as needed
+- at time when the pot has boiled down to half the volume strain off remaining solids
+- store in quart size jars
+### Canning
+- place stock into canning jars
+- leave around 3 to 4cm of space at the top
+- place lid on can and secure gently with ring
+- place can into pressure cooker with 5cm of hot water
+- fasten lid on pressure cooker with the valve open
+- heat on high until steam is released from the valve
+- let pressure cooker steam for 10 minutes
+- close valve and allow the pressure cooker to build pressure
+- when the gauge reads 11 PSI reduce heat to maintain pressure
+- maintain pressure for 25 minutes
+- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
+- open valve to allow remaining steam to vent for 2 minutes
+- remove lid
+- remove jars and allow to cool
+
+#recipe/ingredient  #diet/vegan/optional 
+
+[^1]: Optional