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Recipe Formatting Rules

When formatting or creating recipes, ALWAYS follow these rules:

1. Ingredients First

• List ALL ingredients at the top before any steps
• Format: - {amount}g {ingredient} or - {count} {ingredient} ({weight}g), {prep}
• Always include gram weights (even for items like "4 cloves garlic" add "(20g)")

2. Dual Units

• Weight: Always grams (g)
• Temperature: Always Fahrenheit (°F)
• Volume for liquids: ml or cups (with ml in parentheses)

3. Coupled Ingredients in Steps

• REPEAT the ingredient amount inline when used in a step
• Format: Add **200g spaghetti** to boiling water
• Bold the ingredient + amount for scannability

4. Efficiency Optimized

• Order steps to minimize idle time
• Call out parallel tasks: "(while X cooks)" or "(start this first)"
• Front-load passive tasks (boiling water, preheating oven)
• Group prep work that can happen during wait times

5. Step Structure

Each step should have:

• Bold action title - 2-3 word summary
• Clear instruction with coupled ingredients
• Time estimate where relevant
• Temperature where relevant

Template

### {Recipe Name}

**Ingredients**
- {amount}g {ingredient}
- {count} {ingredient} ({weight}g), {prep method}
- ...

**Steps**

1. **{Action}** - {Instruction with **Xg ingredient**}. {Time/temp if relevant}.

2. **{Action}** ({parallel note}) - {Instruction with **Xg ingredient**}.

...

Example: Garlic Butter Pasta

Ingredients

• 200g spaghetti
• 60g butter
• 4 cloves garlic (20g), minced
• 30g parmesan, grated
• 10g fresh parsley, chopped
• Salt to taste

Steps

1. Boil water - Bring large pot of salted water to boil (start this first while prepping).

2. Prep while water heats - Mince 4 cloves garlic (20g), grate 30g parmesan, chop 10g parsley.

3. Cook pasta - Add 200g spaghetti to boiling water, cook 8-10 min until al dente. Reserve 120ml pasta water before draining.

4. Make garlic butter (while pasta cooks) - Melt 60g butter in large pan over medium heat (350°F). Add 20g minced garlic, sauté 1-2 min until fragrant (don't brown).

5. Combine - Toss drained pasta in garlic butter. Add 30g parmesan and splash of pasta water. Toss until creamy.

6. Finish - Top with 10g parsley, salt to taste. Serve immediately.

Example: Roasted Chicken Thighs

Ingredients

• 4 bone-in chicken thighs (800g total)
• 30g olive oil
• 5g salt
• 3g black pepper
• 4 cloves garlic (20g), smashed
• 2 sprigs rosemary (5g)
• 1 lemon (60g), halved

Steps

1. Preheat oven - Set to 425°F (start first).

2. Season chicken - Pat 800g chicken thighs dry. Rub with 30g olive oil, season with 5g salt and 3g pepper.

3. Prep aromatics (while oven heats) - Smash 4 cloves garlic (20g), halve 1 lemon (60g).

4. Arrange pan - Place chicken skin-side up in baking dish. Scatter 20g smashed garlic, 5g rosemary, and 60g lemon halves around thighs.

5. Roast - Bake at 425°F for 35-40 min until skin is golden and internal temp reaches 165°F.

6. Rest - Let rest 5 min before serving. Squeeze roasted lemon over top.

Common Conversions Reference