reformat and reorganize recipes & add schema validation on push

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+# Sherry Yard's Milk Chocolate Custard (Pudding)
+**From Chris Bardeloza, modified slightly by Evan**
+
+A rich and creamy chocolate custard. 
+
+## Ingredients
+- **Custard Base**
+    - 2 cups heavy cream
+    - ½ cup whole milk
+    - 6 oz high-quality chocolate (60% cacao), finely chopped
+    - 5 large egg yolks
+    - ⅓ cup granulated sugar
+    - 1 tsp vanilla extract
+    - pinch salt
+- **Optional Toppings**
+    - whipped cream
+    - chocolate wafer crumbs (for "dirt")
+    - shaved chocolate
+    - caramelized parsnips with Sherry Vinegar for a unique twist
+
+## Instructions
+1. Heat cream and milk in a saucepan until simmering. Pour over the chopped chocolate and let sit for 2 minutes before whisking smooth.
+2. In a separate bowl, whisk yolks, sugar, vanilla, and salt. Slowly stream the hot chocolate-milk mixture into the yolks, whisking constantly to avoid curdling.
+3. Strain through a fine-mesh sieve. Pour into 4-oz mason jars and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 25-30 minutes until the centers are set but slightly jiggly.
+4. Let cool to room temperature, then refrigerate for at least 2 hours before serving.