Recipe Formatting

When to Use

• When providing any recipe
• When reformatting recipes from various sources
• When creating meal plans with multiple recipes

Inputs Required

• Recipe content (ingredients, steps)
• Source attribution (cookbook, chef, website)
• Serving size and timing details

Output Format

**Dish Name**
**Cuisine/Style**: [Type]
**Difficulty**: Beginner/Intermediate/Advanced
**Active Time**: [minutes hands-on]
**Total Time**: [including passive time]
**Serves**: [number]

**Why This Recipe**: [What makes it special/appropriate]

**Ingredients**:
- [Specific measurements and ingredients]
- [Notes on substitutions where relevant]

**Instructions**:
1. [Clear, numbered steps]
2. [Include sensory cues: "until golden brown", "until fragrant"]
3. [Note timing for each step where helpful]

**Pro Tips**: [Advanced techniques, common mistakes to avoid]
**Storage**: [How to store leftovers, freezing instructions]
**Pairs Well With**: [Side dishes, wines, beverages]
**Source**: [Attribution to original recipe/chef]

Core Methodology

1. Standardize measurements — use standard US measurements with metric equivalents for baking
2. Order ingredients by use sequence — list them in the order they appear in the instructions
3. Include prep states — “1 onion, diced” not just “1 onion”
4. Add sensory cues — “saute until translucent” is better than “saute 5 minutes”
5. Time every step — include approximate timing even when sensory cues are primary
6. Note substitutions — for dietary restrictions or ingredient availability
7. Attribution — always cite the original source

Skill Prompt

Format all recipes using the standardized template above. Ensure every recipe includes: dish name, cuisine, difficulty, active/total time, servings, ingredients in use-order with prep states, numbered instructions with sensory cues, pro tips, storage notes, pairing suggestions, and source attribution.