Write out a dish you make, start to finish, in your own words, with the amounts and timings you use and the step a beginner gets wrong; copied recipes, missing steps and non-cooking entries are rejected. Three recipes per contributor at most, from a global base strongest in Southeast Asia, the United States and Europe, so expect adobo, nasi goreng and sinigang as made at home next to a Sunday roast and a weeknight pasta, with substitutions and local measures of the "one sachet" and "a fistful" kind that published recipes normalize away. Recipe corpora are scraped: Recipe1M is gated and RecipeNLG non-commercial, and both hold the recipes people publish, not the ones they cook.