Refactor to use Python for building and YAML for data

src/appetizers/buffalo-wings/data.yml

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+title: "Buffalo Wings"
+timings:
+  prep: "15 min"
+  cook: "2 hours"
+icons: []
+servings: 4
+description: >
+  These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but
+  baked instead of deep-fried.
+steps:
+  - ingredients:
+      - { amount: 20, item: "chicken wings" }
+      - { amount: 3/4, unit: "cup", item: "flour" }
+      - { amount: 1/2, unit: "tsp", item: "cayenne pepper" }
+      - { amount: 1/2, unit: "tsp", item: "garlic powder" }
+      - { amount: 1/2, unit: "tsp", item: "salt" }
+    directions: >
+      Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease
+      lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken.  Lay
+      out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set.
+  - ingredients:
+      - { amount: 1/2, unit: "cup", item: "Frank's RedHot Buffalo Sauce" }
+      - { amount: 1/2, unit: "cup", item: "butter" }
+    directions: >
+      Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one
+      at a time, and return to the baking sheet. Reserve the remaining sauce.
+  - ingredients: []
+    directions: >
+      Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be
+      placed in a small bowl to serve with the wings along with some ranch dressing.
+credit:
+    name: "Leesah"
+    url: "https://www.allrecipes.com/recipe/166638/baked-buffalo-wings"

src/appetizers/chicken-pastries/data.yml

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+title: "Chicken Pastries"
+timings:
+    prep: "15 min"
+    cook: "30 min"
+icons: []
+servings: 4
+description: ""
+steps:
+  - ingredients:
+      - { amount: 4, item: "chicken breasts" }
+      - { amount: 4, unit: "tbsp", item: "butter" }
+      - { item: "salt & pepper" }
+    directions: >
+      Preheat the oven to 375°F. Place the chicken in an oven-safe pan and cover with small slices of butter. Season
+      with salt and pepper to taste. Cover with aluminum foil and place in the oven. Cook until the chicken breasts have
+      reached 160°F in the centers (about 20 min)."
+  - ingredients: []
+    directions: >
+      Remove the chicken from the oven and allow to cool slightly. Then pull the chicken apart into shreds.
+  - ingredients:
+      - { amount: 5, unit: "oz", item: "Boursin Garlic & Herb cheese" }
+      - { amount: 16, unit: "", item: "crescent roll dough wedges" }
+    directions: >
+      Cover a cookie sheet with aluminum foil. Working on at a time, take the crescent roll dough and stretch it
+      slightly until it is roughly an equilateral triangle. Place a teaspoon of cheese in the center, and then about ¾oz
+      of chicken. This should form a small lump in the center of the dough. Then fold up the corners over the center,
+      and pinch any remaining openings closed. Place each pastry on the cookie sheet.
+  - ingredients: []
+    directions: >
+      Place the cookie sheet in the oven and cook until the tops of the pastries have turned golden brown (anywhere from
+      8–12 minutes, depending upon your oven).
+credit:
+    name: "Lynne Miner"

src/appetizers/deviled-eggs/data.yml

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+title: Deviled Eggs
+timings:
+  prep: 30 minutes
+icons: [gluten-free, low-carb]
+servings: 6
+description: >
+  Deviled eggs are one of my favorite appetizers, and very easy to make. If you like to hurry the process along, buy
+  hard-boiled eggs from the grocery store so you can skip straight to the last step.
+steps:
+  - ingredients:
+      - { amount: 12, item: "eggs" }
+    directions: >
+      Place the eggs in a medium-sized pot, cover with 1" of water, and bring to a boil over high heat. As soon as it
+      gets to a rolling boil, turn off the heat and allow the pot to rest. While it is resting, fill a
+      large bowl with ice and water (1 ice cube per egg). After the eggs have rested for 10 minutes, transfer them to
+      the ice water.
+  - ingredients:
+      - { amount: 0.75, unit: tsp, item: "mustard, yellow" }
+      - { amount: 3, unit: tbsp, item: "mayonnaise" }
+      - { amount: 1.5, unit: tsp, item: "vinegar, white" }
+      - { amount: 0.25, unit: tsp, item: "Worcestershire sauce" }
+      - { amount: 0.25, unit: tsp, item: "salt" }
+      - { amount: 0.25, unit: tsp, item: "white pepper" }
+      - { amount: 1, unit: tsp, item: "paprika" }
+    directions: >
+      Peel the eggs, and very carefully slice in half with a sharp knife. Gently pop out the yolks into mixing bowl, and
+      set the whites aside on a platter.  Add the the remaining ingredients and whisk until creamy and smooth. Transfer
+      the mixture into a pastry bag (or a ziploc bag with a corner cut off).  Gently squeeze the bag and pipe the
+      mixture into the remaining egg halves. Dust the finished eggs with paprika.