Fix sauce formatting

Dinner/Sauce.md

@@ -4,31 +4,29 @@ Sauce
 
 notes: 
 
-1)  the measurements for parsley on down is very loose.  I never measure these. 
-2)  I generally make multiple batches (2 or 3) and freeze the extra.
-3)  Plain sauce for chicken parm etc. is the same recipe without the bay leaf.
-
-1)  Large can (15 or so oz.) whole peeled tomatoes.  (if less cooking time required, use crushed and less water)
-2)  Small can tomato paste (prefer with italian seasoning)
-3)  parsley - 1/4 cup or less, chopped
-4)  garlic - 5 cloves (I cheat on the high side sometimes) crushed/diced.  I use a garlic press
-5)  basil - fresh is best, 5 or so leaves cut with scissors.  Dried, tablespoon or so
-6)  bay leaf - one large
-7)  sugar - not really sure, 1/8 cup.  This can be adjusted to taste later
-8)  salt - tablespoon or so
-9)  pepper - fairly small amount
-
-1)  In sauce pot, add tomatoes and one can of water.  I break the tomatoes to help them break down better.  I don't know if this is useful or not.
-2)  Add basil, garlic, bay leaf, sugar, salt, pepper.
-3)  Bring to boil and simmer
-
-4)  In fry pan add olive oil, parsley and garlic.  saute until just before the garlic turns brown (maybe 5 minutes.).
-5)  Add in paste and 1 can of paste water.  Stir while heat in on until all ingredients are mixed and mixture starts to boil.
-6)  Add to sauce pot.  It doesn't matter how far along the sauce is.  I usually get the sauce heating, do this and add them when this if complete.
-
-7)  Prepare meatballs/sausage and add them in.  I sometimes hold off on putting the meatballs in until an hour before completion because they can break down. 
-8)  Depending on how much fat the meat has retained, I will skim off what collects at the top of the pot in the last 30 minutes of cooking.
-9)  Remove bay leaf before serving
+# the measurements for parsley on down is very loose.  I never measure these. 
+# I generally make multiple batches (2 or 3) and freeze the extra.
+# Plain sauce for chicken parm etc. is the same recipe without the bay leaf.
+
+# Large can (15 or so oz.) whole peeled tomatoes.  (if less cooking time required, use crushed and less water)
+# Small can tomato paste (prefer with italian seasoning)
+# parsley - 1/4 cup or less, chopped
+# garlic - 5 cloves (I cheat on the high side sometimes) crushed/diced.  I use a garlic press
+# basil - fresh is best, 5 or so leaves cut with scissors.  Dried, tablespoon or so
+# bay leaf - one large
+# sugar - not really sure, 1/8 cup.  This can be adjusted to taste later
+# salt - tablespoon or so
+# pepper - fairly small amount
+
+# In sauce pot, add tomatoes and one can of water.  I break the tomatoes to help them break down better.  I don't know if this is useful or not.
+# Add basil, garlic, bay leaf, sugar, salt, pepper.
+# Bring to boil and simmer
+# In fry pan add olive oil, parsley and garlic.  saute until just before the garlic turns brown (maybe 5 minutes.).
+# Add in paste and 1 can of paste water.  Stir while heat in on until all ingredients are mixed and mixture starts to boil.
+# Add to sauce pot.  It doesn't matter how far along the sauce is.  I usually get the sauce heating, do this and add them when this if complete.
+# Prepare meatballs/sausage and add them in.  I sometimes hold off on putting the meatballs in until an hour before completion because they can break down. 
+# Depending on how much fat the meat has retained, I will skim off what collects at the top of the pot in the last 30 minutes of cooking.
+# Remove bay leaf before serving
 
 
 Meat
@@ -37,21 +35,21 @@ Meat
 
 Sausage:
 
-1)  Italian sausage. 
-2)  Boil in water 10 - 15 minutes (this is to reduce the time for the next step.  Not required).
-3)  Brown sausage in fry pan until cooked through.
-4)  Cut (if desired) to serving size and put in sauce pot.
+# Italian sausage. 
+# Boil in water 10 - 15 minutes (this is to reduce the time for the next step.  Not required).
+# Brown sausage in fry pan until cooked through.
+# Cut (if desired) to serving size and put in sauce pot.
 
 Meatballs:  I don't think this recipe in anything special but it is what I use.
 
-1)  Ground beef or a mix of Ground beef, pork and veal (available in some stores).
-2)  Parmesan cheese - 1/4 cup or so
-3)  Italian bread crumbs - more later
-4)  Parsley - 1/8 cup
-5)  1 egg is good for about 1.5 lbs.
-
-1)  mix all ingredients.   Start with about 1/4 cup of bread crumbs.
-2)  Add in bread crumbs until the correct consistency
-3)  Saute in fry pan until brown on all sides (some people bake).
-4)  Remove to plate with paper towel to remove some fat
-5)  Put in sauce immediately or wait until later (if worried about extended cooking time).
+# Ground beef or a mix of Ground beef, pork and veal (available in some stores).
+# Parmesan cheese - 1/4 cup or so
+# Italian bread crumbs - more later
+# Parsley - 1/8 cup
+# 1 egg is good for about 1.5 lbs.
+
+# mix all ingredients.   Start with about 1/4 cup of bread crumbs.
+# Add in bread crumbs until the correct consistency
+# Saute in fry pan until brown on all sides (some people bake).
+# Remove to plate with paper towel to remove some fat
+# Put in sauce immediately or wait until later (if worried about extended cooking time).