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    pdfbook2 v1.4 (https://github.com/jenom/pdfbook2)
    (c) 2015 - 2020 Johannes Neumann (http://www.neumannjo.de)
    licensed under GPLv3 (http://www.gnu.org/licenses/gpl-3.0)
    based on pdfbook by David Firth with help from Marco Pessotto


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* Breakfast
** Angel Biscuits
source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
*** Ingredients

    - 5 cups all purpose flour
    - 3T sugar
    - 1t salt
    - 1t baking soda
    - 3t baking powder
    - 2 packs active yeast
    - 1/2 cup warm water
    - 3/4 cup butter
    - 2 cups buttermilk

*** Directions

    1. Preheat oven to 375F.
    2. Mix dry ingredients together.
    3. Cut in shortening with pastry blender.
    4. Add buttermilk
    5. Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
    6. Blend together and knead on floured surface.
    7. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
    8. Bake 16-18 minutes until golden on top with cooked centers.

** Bacon Gravy
source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins

*** Ingredients

    - 4 thick slices bacon
    - 1 cup milk, or as needed
    - 1/4 cup all-purpose flour
    - salt and pepper to taste 

*** Directions

    1. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
    2. Remove bacon to a paper towel lined plate and keep the grease in the pan.
    3. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
    4. Crumble the bacon into the gravy and season with salt and pepper before serving.

** Classic Pancakes
  source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
*** Ingredients

    - 1  egg
    - 1  cup all-purpose flour or whole wheat flour
    - 1  tablespoon sugar
    - 3  teaspoons baking powder
    - 1/4  teaspoon salt
    - 3/4  cup milk
    - 2  tablespoons vegetable oil or melted butter
*** COMMENT Directions

    1. In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
    2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
    3. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

*** Directions

    1. Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
    2. Heat pan over medium-high heat, melt butter once warm.
    3. Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.

** Crepes
  source: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes

*** Ingredients

    - 1 1/2  cups all-purpose flour
    - 1  tablespoon granulated sugar
    - 1/2  teaspoon baking powder
    - 1/2  teaspoon salt
    - 2  cups milk
    - 2  tablespoons butter, melted
    - 1/2  teaspoon vanilla
    - 2  eggs
    - Butter, margarine or shortening
    - Applesauce, sweetened berries, jelly or jam, if desired
    - Powdered sugar, if desired
*** COMMENT Directions

    1. In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
    2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
    3. Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
*** Directions
    1. Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
    2. Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
** Dutch Baby
  source: https://cooking.nytimes.com/recipes/6648-dutch-baby, ready-in: 40 minutes

*** Ingredients

    - 3 eggs
    -  1/2 cup flour
    -  1/2 cup milk
    - 1 tablespoon sugar
    - Pinch of nutmeg
    - 4 tablespoons unsalted butter
    - Syrup, preserves, confectioners' sugar or cinnamon sugar
*** Directions

    1. Preheat oven to 425 degrees.
    2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
    3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
    4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

** Eggs Benedict
  source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins

*** Ingredients

    - 4 egg yolks
    - 3 1/2 tablespoons lemon juice
    - 1 pinch ground white pepper
    - 1/2 teaspoon Worcestershire sauce
    - 1 tablespoon water
    - 1 cup butter, melted
    - 1/4 teaspoon salt
    - 8 eggs
    - 1 teaspoon distilled white vinegar
    - 8 strips Canadian-style bacon
    - 4 English muffins, split
    - 2 tablespoons butter, softened 

*** COMMENT Directions

    1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
    2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
    3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
    4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
    5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

*** Directions

    1. Fill double boiler part way with water and bring to a gentle simmer. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
    2. Slowly add melted butter to sauce while whisking constantly. Add more water if it starts to get too thick. Once butter is incorporated, whisk in salt and remove from heat. Cover to keep warm.
    3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Swirl the water to form a vortex, and crack eggs into the water carefully. Cook eggs until the whites are solid with a soft yolk, then remove and set on a plate.
    4. Cook bacon in a pan and toast english muffins.
    5. Spread butter on muffins, add bacon, egg, and sauce.


** English Muffins
  source: https://www.kingarthurbaking.com/recipes/english-muffins-recipe, servings: 16 large (3" to 3 1/2") English muffins, prep-time: 25 minutes, cook-time: 30 minutes, ready-in: 2 hours, 20 minutes

*** Ingredients

    - 1 3/4 cups (397g) lukewarm milk
    - 3 tablespoons (43g) softened butter
    - 1 1/4 to 1 1/2 teaspoons salt to taste
    - 2 tablespoons (25g) sugar
    - 1 large egg lightly beaten
    - 4 1/2 cups (539g) Unbleached Bread Flour
    - 2 teaspoons Instant Yeast
    - Semolina Flour or farina for sprinkling the griddle or pan

*** COMMENT Directions

    1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine., This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs.
    3. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.,
    4. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so.,
    5. Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don't have two griddles, you'll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina.,
    6. Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter., The easiest way to handle and cook these muffins is to lay them right onto the cold surface you'll be frying them on. That way, you don't have to move them once they're risen; and they won't mind cooking very slowly as you fire the griddle up to its desired heat. If you don't have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.,
    7. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit.,
    8. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked.,
    9. Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.

*** Directions

    1. Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
    2. Beat dough until it seperates from the sides of the bowl, it should take around 5 minutes.
    3. Form a ball with the dough and cover, let rise for 1-2 hours.
    4. Prepare griddle by sprinkling with semolina/farnia, add oil if needed.
    5. Gently deflate dough and divide into 16 pieces. Form into smooth balls and flatten to 3-3.5 in diameter. Place directly onto griddle, or onto a baking sheet covered with semolina/farnia.
    6. Cover and let rise for 20 minutes.
    7. Cook over low heat 7-15 minutes per side, until crust is golden brown and interior is cooked. They should be ~200F
    8. Remove from oven and cool, split them with a fork.

# 

* Canning
** Apple Pectin
  source: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/, servings: 1 1/2 cups, time:     24 hours (60 minutes active cooking)

*** Ingredients:

    - 7 large, tart apples
    - 4 cups water
    - 2 tablespoons lemon juice

*** COMMENT Choosing your apples
 The type of apple used is very important for this recipe, and will make or break your pectin’s effectiveness. As an apple ripens, its pectin is broken down. This means that the riper your apples, the less pectin you’ll have in your final product. To figure out how ripe an apple is, observe its appearance. The best apples will be green, harder than ripe apples, and will taste sour. These apples have the most pectin and will be best for this recipe.

 As you begin working with your homemade pectin, you’ll become familiar with how much you’ll need for different recipes. Start off using the amounts suggested, and adjust as needed for the strength of your pectin.

***  Instructions:

     1. Wash the apples, but do not peel them.
     2. Cut apples into quarters, core included.
     3. Put apples in a large pot, add water and lemon juice. Bring mixture to boil.
     4. Let boil for 40 minutes, stirring at the halfway mark.
     5. Strain the mixture through cheesecloth. Let the mixture strain overnight to get the most pectin.
     6. Boil the pectin and cook until reduced by half – about 20 minutes.
     7. Refrigerate to use within four days, or store in the freezer for up to six months.

#+LATEX: \newpage
** Coffee Jelly
  source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars
*** Ingredients

    - 4   cups   VERY strongly brewed coffee   preferably a darker roast
    - 1/4   cup   lemon juice
    - 5 1/2   cups   granulated sugar
    - 1 1/3   cups   Dutch gel pectin
    - 5   to 6 jelly jars with new two-piece lids.   8 ounce
*** Directions

    1. Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
    2. Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.

** Dill Pickles
  source: https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes

*** Ingredients

    - 11 cups water
    - 5 cups white vinegar
    - 1 cup canning salt
    - 12 pounds pickling cucumbers, quartered or halved lengthwise
    - 9 dill sprigs or heads
    - 18 garlic cloves
    - 18 dried hot chilies

*** Directions

    1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
    2. Pack cucumbers into nine hot quart jars within 1/2 in. of top.
    3. Place one dill head, two garlic cloves and two peppers in each jar.
    4. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
    5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

** Homemade Ketchup
  source: https://www.simplycanning.com/homemade-ketchup/

*** Ingredients

    - 4 quarts tomato puree or chopped tomatoes 
    - 1 cup chopped onion 
    - 1/2 cup chopped sweet pepper, or jalapeños for spicy ketchup
    - 1 1/2 cups vinegar 
    - 1 Tbsp. canning salt 
    - 1/4 tsp. ground allspice 
    - 1 stick cinnamon 
    - 3/4 cup sugar 
    - Water bath canner  
    - Canning jars, seals, and rings 
    - Large pot  
    - Canning funnel, lid lifter, and jar lifter 
    - Ladle and bubble tool 
    - Food mill
    - Crockpot   optional

*** COMMENT Directions

    1. Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.  See full  water bath canning instructions  here.  
    2. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot. 
    3. Simmer until veggies are soft.  
    4. Add the rest of the tomatoes to the cooked tomato mixture.   
    5. Run all of the tomato mix through a food mill, removing skins/seeds. 
    6. Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often.  
    7. Add vinegar, salt, sugar, and other seasonings. 
    8. Cook again to thicken.
    9. Remove cinnamon stick. 
    10. Pour hot ketchup into hot jar, leaving 1/4” headspace.  
    11. Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. 

# #Process according to chart below.   

*** Directions

    1. Prepare jars and start heating boiling water bath.
    2. Blend tomatoes, onions, and peppers and add to large pot.
    3. Heat to a boil until thickened.
    4. Add vinegar, salt, sugar, and other seasonings.
    5. Cook again and thicken.
    6. Pour into sterile jars, leaving 1/4" headspace.
    7. Clean rims and steal with lids, boil in canner for 10 minutes.


** Homemade Sriracha
  source: https://freshbitesdaily.com/sriracha/

*** Ingredients

   - 1 pound peppers (Choose carefully for color and heat.)
   - 2 heads of garlic
   - 2 1/2 cups distilled white vinegar
   - 2 tablespoons sugar or honey
   - 1 tablespoon sea salt

*** Directions

   1. Wash the peppers and spread them out to dry.
   2. Cut off the pepper tops and discard.
   3. Slice the peppers in half. Remove and discard the seeds and membranes.
   4. Peel and mince the garlic cloves.
   5. Pour the vinegar, sugar and salt into a non-reactive container. I used a glass gallon jar for this. Mix until the sugar and salt have dissolved into the vinegar.
   6. Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.
   7. This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.
   8. Cook the vinegar until it is reduced by half.
   9. Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
   10. Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
   11. Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
** Jalapeño Jelly
  source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins

*** Ingredients

   - 1 large green bell pepper
   - 12 jalapeño peppers
   - 1- 1/2 cups apple cider vinegar
   - 1 pinch salt
   - 4- 1/4 cups granulated sugar
   - 4 ounces liquid pectin
   - 4 jalapeño peppers, seeded and finely chopped

*** Directions

   1. Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
   2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
   3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
   4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

** Pickled Jalapeño Peppers
  source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes

*** Ingredients

    - 1 1/2   lbs (675g)   Jalapeño Peppers
    - 2   C (530g)   Water
    - 2   C (515g)   Distilled White Vinegar
    - 2   Tbs   Fine Sea Salt
    - 2   Tbs   Cane Sugar
    - 2   Fat Cloves of Garlic   minced

*** COMMENT Directions

    1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
    2. Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
    3. In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
    4. Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.  
    5. At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
       1. If Canning:
	  1. Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
	  2. Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
	  3. Lid the peppers and gently twist the lid rings on the jars.
	  4. Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars.
	  5. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
       2. For Quick/Refrigerator Pickled Jalapeños:  Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
    6. If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.  If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
    7. Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.

*** Directions

    1. Sterilize three 16oz jars and lids in a boiling water bath.
    2. Wash peppers and cut into rings.
    3. Bring vinegar, water, salt, and sugar to a boil. Add peppers and garlic to vinegar water, then stir and remove from heat. Allow peppers to sit in the brine for 15 mintues. They will turn a duller shade of green.
    4. Pack peppers into jars fairly tight and pour brine over them. Leave 1/2" headroom over peppers.
    5. To seal jars:
       1. Bring large pot to a boil, there should be enough water to cover top of jars with an inch of water.
       2. Lid peppers and gently tighten rings on jars.
       3. Boil jars for 10 minutes.
       4. Dry off jars and set aside to cool.
    6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.

#+LATEX: \newpage
** Strawberry Jalapeño Jam
  source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour

*** Ingredients

    - 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
    - 1   cup    jalapeño pepper (processed in food processer)
    - 1/4  cup    lemon juice
    - 1 (1 3/4  ounce) package   powdered fruit pectin 
    - 7   cups    granulated sugar (yes this is the right amount...it's jelly!)

*** Directions

    1. Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
    2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeño pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve.  Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute.  One half teaspoon butter may be added to keep down the foam, if desired.  Letting this mixture sit for about 5 minutes discourages the fruit from separating.
    3. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
    4. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface.  (While cooling, I shake frequently to redistribute content.)  Allow to cool overnight. Store in a cool, dark area.

# 

* Desserts
** Berry Pie
  source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins

*** Ingredients

    - 1/2 cup water
    - 4 cups fresh berries, divided
    - 2 tablespoons cornstarch
    - 1/4 cup cold water
    - 1/2cup white sugar
    - 1 tablespoon lemon juice
    - 1 (9 inch) baked pie crust
    - 1 cup whipped cream for garnish
    - 1 teaspoon lemon zest for garnish 

*** Directions

     1. Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
	#  Strain berries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
     2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
     3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
     4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.


** Boston Cream Doughnuts
  source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended

*** Ingredients

    - 1  1/2 cups milk
    - 2  1/2 teaspoons (one package) active dry yeast
    - 2 eggs
    - 8 tablespoons (1 stick) butter, melted and cooled
    -  1/2 cup granulated sugar
    - 1 teaspoon salt
    - 4  1/2 cups all-purpose flour, plus more for rolling out the dough
    - 2 quarts neutral oil, for frying, plus more for the bowl

*** COMMENT Directions

    1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
    2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
    3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
    4. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
    5. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
    6. Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
    7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
    8. Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
    9. To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)

*** Directions

    1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
    2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
    3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
    4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
    5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
    6. Add doughnuts to oil in batches, pick them up with a metal spatula if needed.  Cook until golden and remove to rack.
    7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
    8. For cream filling, combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
    9. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.

** Butter Flaky Pie Crust
  source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins

*** Ingredients

     - 1-1/4 cups all-purpose flour
     - 1/4 teaspoon salt
     - 1/2 cup butter, chilled and diced
     - 1/4 cup ice water 

*** Directions

    1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
    2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

** Chocolate Chip Cookies
  source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes

*** Ingredients

    - 2 1/4  cups all-purpose flour
    - 1  teaspoon baking soda
    - 1/2  teaspoon salt
    - 1  cup butter, softened
    - 3/4  cup granulated sugar
    - 3/4  cup packed brown sugar
    - 1  egg
    - 1  teaspoon vanilla
    - 2  cups semisweet chocolate chips
    - 1  cup coarsely chopped nuts, if desired

*** Directions

    1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
    2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
    3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
    4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
    5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.


** Cocoa Pie
  source: grandma's cookbook, servings: 1 pie

*** Ingredients

    - 1/3 cup cocoa
    - 1 cup sugar
    - 1/3 cup flour
    - dash of salt
    - 2 cups milk
    - 1 tsp vanilla
    - 2 egg yolks
    - lump of butter
    - baked pie shell

*** Directions

    1. Combine cocoa, flour, sugar, and salt in top of double boiler.
    2. Stir in half of milk and cook until mixture is thick.
    3. Add egg yolks mixed with rest of milk and cook until thick.
    4. Remove from heat, add butter and vanilla.
    5. Pour into baked pie shell.
    6. Meringue:
       1. Beat egg whites with a dash of salt until stiff.
       2. Gradually add 1/2 cup sugar and beat until shiny.
       3. Spread on pie and bake 10-15 minutes at 325F until golden brown.

#+LATEX: \newpage
** Italian Anisette Cookies
  source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins

*** Ingredients

     - 4 cups all-purpose flour Step 1
     - 1 cup white sugar
     -  1/2 cup milk
     - 2 eggs
     - 1 tablespoon baking powder
     -  3/4 cup vegetable oil
     - 1 tablespoon anise extract
     - 1 teaspoon anise extract
     - 1 cup confectioners' sugar
     - 2 tablespoons hot water

*** Directions

     1. Preheat oven to 375 degrees F (190 degrees C).
     2. In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
     3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
     4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.


** Lemon Custard Filling
  source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins

*** Ingredients

     -  1/2 cup white sugar
     - 1/4 cup cornstarch
     - 1/4 teaspoon salt
     - 2 egg yolks
     -  3/4 cup water
     -  1/3 cup lemon juice
     - 2 tablespoons butter 

*** Directions

     1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
     2. Beat the egg yolks and water together, then whisk into sugar mixture.
     3. Cook over medium heat, stirring constantly, until mixture is thickened.
     4. Remove from heat and stir in lemon juice and butter.
     5. Cover with plastic wrap until completely cooled.

** Maple Glaze for Doughnuts
  source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes

*** Ingredients

    - 2 cups confectioners' sugar
    - 3 tablespoons 2% milk
    - 2 tablespoons maple syrup
    - 1/2 teaspoon maple flavoring

*** Directions

    1. In a small bowl, whisk all ingredients until smooth.

# 

* Entrées
** Ahi Ogo Poke
  source: https://www.youtube.com/watch?v=2FXckaZQT7o

*** Ingredients

     - 1lb. quality Ahi tuna
     - 1/8lb. ogo (seaweed)
     - 1tsp. Hawaiian Alaea Salt
     - 1tsp. Sesame seed oil
     - 1tbls. Kukui Nut ground

***  Directions
    
      1. Roughly chop ogo and place in a bowl. Sweet onions also  work.
      2. Cube ahi and add to bowl. Mix in rest of ingredients

** Ginger Meat
source: bema

*** Ingredients

    - Fresh ginger the size of palm
    - 1 bulb garlic fresh
    - Equal soy sauce and water
    - Brown sugar to taste

*** Directions

    1. Mince garlic, slice ginger, and mix with soy sauce and sugar.
    2. Marinate any meat for 3 to 4 days.
    3. Cook meat on grill.


** Kalua Pork
  source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours

*** Ingredients
     - 1.5 tablespoons liquid smoke, Mesquite/Kiawe
     - 7lb Pork Butt
     - 1.5 Tbsp Hawaiian Alaea Salt

*** Directions
     1. Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
     2. Place the pork in a 6 inch deep metal pan, fill half an inch deep with water. Put 1.5 tablespoons liquid smoke on top.
     3. Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.
     4. Cook in oven for 16-17.5 hours. If you feel the pan getting lighter, it is losing moisture. Make  sure it is fully sealed.
     5. Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the  meat.
     6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.


** Kau Yuk
  source: https://www.youtube.com/watch?v=-7apby-qWqM

*** Ingredients:

     - 3 lbs Pork Belly
     - 4 cubes red fermented tofu (nam yue)
     - 2 cubes yellow tofu (tofu mui)
     - 1 tsp salt
     - 1 tsp. Star anise
     - 2 tbsp Hoi Sin sauce
     - 2 tbsp Oyster sauce
     -  1/2 tsp Chinese five spice
     - 2 cloves garlic, minced
     -  1/2 cup Sake
     - Oil for frying

*** Directions:

     1. Mix everything except pork in a large bowl.
     2. Cut pork belly into 3x1 inch strips, making sure to cut with the grain.
     3. Boil 1.5 gallons of water with half a cup of sake. Boil the pork for ~8 minutes
     4. Run strips under cool water and dry.
     5. Prick small holes deep into the skin with a toothpick.
     6. Fry in 325F oil until it is golden brown, the skin should be crispy. Put in ice bath.
     7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
     8. Steam in bowl for 3-3.5 hours until meat is tender.


** Mochiko Chicken
  source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes

*** Ingredients

    - 2 pounds boneless skinless chicken thighs
    - 1/4 cup potato starch
    - 1/4 cup mochiko flour
    - 1/4 cup shoyu
    - 1/4 cup granulated sugar
    - 1/4 cup green onions, thinly sliced
    - 1 tablespoon sesame seeds
    - 1 teaspoon garlic, minced
    - 1 teaspoon ginger, minced
    - 1/2 teaspoon salt
    - 2 eggs, beaten
    - oil for frying

*** Directions

    1. Cut the chicken thighs in to about 1 inch size cubes and set aside.
    2. In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.
    3. Add cubed chicken to the sauce mixture. Stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or overnight.
    4. In a large pan heat oil of choice to 325F. Place mochiko chicken in the oil and fry until golden brown on both sides and cooked through (internal temperature of 165F).
    5. Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.
    6. ENJOY!

** Peanut Butter Chicken
  source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes

*** Ingredients

    - 800g (1 3/4 pounds) chicken breast
    - 1/2 cup (125g) peanut butter
    - 2 tablespoons soy sauce
    - 2 tablespoons lemon juice
    - 2 tablespoons honey
    - 1 cup (240ml) coconut milk/cream
    - 1 tablespoon grated ginger
    - 3 garlic cloves
    - 1/2 teaspoon salt
    - 1/2 teaspoon black pepper
    - 1/4 teaspoon cumin
    - 2-3 tablespoons vegetable oil
    - 1/4 cup (37g) sesame seeds

*** Directions

   1. Cut the chicken breast into small cubes. 
   2. In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic. 
   3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens. 
   4. Serve with rice and chopped herbs.



#+LATEX: \newpage
** Sesame Chicken
  source: https://soupeduprecipes.com/sesame-chicken/

*** Ingredients

    - 1   lb   chicken thigh   cut into 1.5 inches cubes
    - 2   cloves   of garlic
    - black pepper to taste
    - 1.5   tsp   of soy sauce
    - 1/2   tsp   of salt
    - 3/8   tsp   of baking soda
    - 1   egg white
    - 0.5   tbsp   of starch   add it to the marinade
    - 1   cup   of Potato starch   use it to coat the chicken
    - 2   tbsp   of Honey
    - 3   tbsp   of brown sugar
    - 2.5   tbsp   of Soy sauce
    - 3   tbsp   of water
    - 2.5   tbsp   of ketchup
    - 1   tbsp   of vinegar
    - Potato starch water to thicken the sauce   2 tsp of potato starch mixed with 2 tsp of water
    - 1   tbsp   of sesame oil
    - 1.5   tbsp   of Toasted sesame seeds
    - Diced scallion as garnish

*** COMMENT Directions

    1. Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
    2. Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
    3. While waiting, let’s prepare the coating. I have been testing different ingredients for that. I found out that using sweet potato starch makes the crispiest sesame chicken. This is what I am using. Most oriental markets will carry it. You can also use potato starch or cornstarch. They will give you a similar result.
    4. Besides the ingredient, I will show you a unique method to make your sesame chicken extra crunchy. Fluff the starch a little. Get a spread bottle. Gently spread a tiny bit of water into the starch few times. Some of the starch will clump up and create some mini little balls. You just wait for 10 seconds to let it set and use the whisk to stir it. Then spread more water, wait for 10 seconds and stir it again. Do this 4 times in total.
    5. After that, if you touch the starch, you can feel those little lumps which will give some extra crunch to the chicken. Maybe some of you never heard this method before. Give it a try, you will be surprised.
    6. Dump half of the starch into a big container. Spread it out. Add in the chicken. Do not throw in the chicken all in once or else they will stick together. Try to separate them piece by piece.cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. Al the chicken pieces should be coated with flour evenly. Pick out the meat and shake off all the excess flour.
    7. I already heat up the oil to 380 Add in the chicken piece by piece so they don’t stick together. Don’t crow the pan because it overflows easily. Do it in batches if you need to. Safety is the most important. The temperature is hight. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
    8. Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
    9. Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
    10. Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.




*** Directions

    1. Cut chicken into 1 inch cubes
    2. Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
    3. Heat oil to 380F. Prepare starch on plate for dipping chicken
    4. Take each piece and cover in starch before placing it in the fryer.
    5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
    6. To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.



** Spam Fried Rice
source: yungmysterymane's quick and easy fried rice
*** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.

*** Ingredients:

    - 1 cup of cooked rice, cooled
    - 1 egg
    - 2 slices of Spam (or 1 Spam Single)
    - 3 tablespoons of rice grain oil
    - 1 tablespoon of shoyu soy sauce
    - 1 tablespoon of minced garlic
    - 1 teaspoon of butter

*** Seasonings:
     - Ichimi togarashi (red pepper)
     - salt
     - cracked black pepper
     - dried parsley

*** COMMENT Utensils:
 1 frying pan
 1 small bowl
 1 cutting board
 1 spatula
 1 large spoon (this makes turning the rice in smaller pans really easy)
 1 fork

***  COMMENT Directions:

 1. So first, you wanna fry your Spam. Depending on your pan, you probably don't have to grease it for the Spam, thought a pinch of butter can't hurt Make sure both sides are crisp on the outside, but not burned. Once it's done, remove it from the pan, and set it on the cutting board.

 2. Now we chop up the spam. It doesn't have to be perfect, but you want to make it small cubes if possible. Leave that set aside once you're done.

 3. Egg time. Put the teaspoon of butter in your pan. You're gonna want that pan at medium-ish heat, because we're cracking and scrambling an egg in it quickly. Once the pan has that buttery coating going for it, crack your egg into it,    get a dash of black pepper, pinch of salt, and some ichimi togarashi (maybe some of the dried parsley too) and start scrambling it. You want to make sure it's soft, but cooked all the way, place the egg aside in that small bowl we have in the handy dandy utensils list. I like to also keep the Spam in the same bowl at this point. Cover it with a paper towel to keep it warm.

 4. Alright, we back at the pan now. Rice grain oil is a bit of a strange one for some people. It's an absolutely flavorless oil. That means it's a blank canvas for us to make taste like whatever we want. In this case, we wanna make it taste rad as hell. So we're gonna add the 3 tablespoons of oil to the pan with our single tablespoon of minced garlic, some salt, black pepper, dried parsley and ichimi togarashi. The amount of those seasonings that you use completely depends on how strong you want those flavors to be. I will say that I use less salt then the other seasonings listed. You're going to let all these flavors get to know each other, swirl the oil in the pan a bit to make sure the garlic is cooking.

 5. So once you have the garlic golden brown in the pan, it's almost time to fry your rice. You want to have all the necessary ingredients ready for this. Get your cup of cooked rice, ready to dump in the pan, and keep your bowl of fried Spam and scrambled eggs within arms reach as well. Now you wanna get your tablespoon of shoyu ready to add to the oil. Important, it's gonna sizzle, it might even be a little scary since you have this stove on medium heat (I have a gas stove). That's fine, put it in, give it a quick stir as it sizzles, and then dump your rice in immediately.

 6. Start turning and stirring that rice in the pan. You want to get it coated with the oil and soy sauce, and you want it to all get some flavor. As the rice starts to fry, you'll see it start to turn golden. That means it's time to add the egg and Spam to the pan now, and keep stirring and turning. Remember, it should look like the picture provided by the time you finish cooking. That's it! Serve it in a bowl, if you have a big cup of chopsticks like me, grab a pair, turn on Great Teacher Onizuka, and eat the culinary masterpiece you just made.

*** Directions:

    1. Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
    2. Cut spam into small cubes and set aside.
    3. Put teaspoon of butter in pan and set to medium heat. Scramble egg and add black pepper, salt, red pepper, and parsley. Add to bowl with spam and cover with a paper towel.
    4. Add 3 tablespoons of rice grain oil to pan with minced garlic, salt, black pepper, parsley, and red pepper. Swirl in pan and cook garlic.
    5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
    6. Cook rice until golden while stirring, then add spam and egg and continue to stir.

** Spicy Ahi Tuna Poke Bowl
  source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins

*** Ingredients

    - 280 g ahi tuna (a little more than 1/2 lbs)
    - 20 g chopped onion (0.7oz)
    - 1  green onion
    - 1 clove garlic
    - 1 tbsp mayonnaise
    - 2 tsp Sriracha sauce
    - 1.5 tbsp soy sauce
    - 1 tsp salt
    - 2 tsp sesame oil
    - 1/2 tsp chili flakes
    - 1/2  avocado (optional)
    - sesame seeds
    - chopped green onion
    - 2  bowls cooked rice

*** Directions

    1. Cook the rice according to instructions or in a rice cooker. (You can do this step later. It depends on how long you're going to marinate poke.)
    2. Slice onion thinly then cut into 1/2 inch length. Cut green onions into thin slices.
    3. Make spicy sauce by mixing mayonnaise and sriracha sauce and set aside.
    4. Cut the ahi tuna into bite size pieces.
    5. In a large bowl, put the ahi tuna, soy sauce, sesame oil, salt, chili flakes, onions and green onions. Stir gently and combine.
    6. Let it sit in the fridge for about 2 hours. (If you want to eat it right away, skip this step. )
    7. Add the spicy sauce to the bowl and mix well. (You can add spicy sauce when you add all other seasonings too. )
    8. Right before serving, slice the avocado.
    9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.


** Steamed Dumplings
  source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours

*** Starter
    - 2  tablespoons active dry yeast
    - 1  tablespoon sugar
    - 1/2  cup all-purpose flour
    - 1/2  cup water
*** Dough
    - 3  cups all-purpose flour
    - 1  cup water
    - 1  teaspoon kosher salt
    - 1/4  cup sugar
    - 2  tablespoons vegetable oil
*** Filling     
    - 1  pound ground pork
    - 4  scallions, chopped
    - 3  tablespoons cilantro, minced
    - 3  inches fresh ginger, peeled and minced
    - 1  tablespoon rice wine vinegar
    - 1  tablespoon soy sauce
    - 1  teaspoon sesame oil
*** Sauce
    - 1/2  cup soy sauce
    - 2  teaspoons sesame oil
    - 2  teaspoons chili garlic sauce
    - 1  tablespoon rice wine vinegar

*** COMMENT Directions

    1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
    2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
    3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
    4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
    5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
    6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
    7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It's okay if they're not perfectly even.
    8. Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
    9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
    10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
    11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
    12. Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.

*** Directions

    1. Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
    2. Mix in other dough ingredients except flour. Slowly add flour and bring dough together into a ball.
    3. Knead dough on a floured surface until very soft. Add more flour if dough is too sticky.
    4. Place dough in lightly oiled bowl, let rise 2.5-3 hours until trippled.
    5. While dough rises, make sauce and filling. To make sauce, mix ingredients together and chil.
    6. For filling, mince scallions, ginger, and cilantro very fine. Then mix with other ingredients and set aside.
    7. Punch dough and cut into quarters, then stretch it out and flour lightly. Cut dough into 12 pieces.
    8. Add a tablespoon of filling to each pice and fold ends up over filling and twist.
    9. Let rest for 20-30 minutes before steaming.
    10. Add dumplings to steamer and let cook for around 18 minutes. Lightly oil steamer or use lettuce leaves.
    11. Cool out of steamer and serve.

** Turkey Jook
source: bema

*** Ingredients

    - 1/4 cup soy sauce
    - Turkey carcas
    - Celery
    - Onions
    - 1 cup rice
    - 8 cups water

*** Directions

    1. Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
    2. Cook 4-5 hours on low.
    3. Remove bones and stir.

# 

* Sides
** Blue Cheese Dressing
  source: https://www.tasteofhome.com/recipes/blue-cheese-dressing/, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
*** Ingredients

    - 1-1/2 cups mayonnaise
    - 1/2 cup sour cream
    - 1/4 cup cider vinegar
    - 4 teaspoons sugar
    - 1/2 teaspoon ground mustard
    - 1/2 teaspoon garlic powder
    - 1/2 teaspoon onion powder
    - 1 cup (4 ounces) crumbled blue cheese
*** Directions

    1. In a bowl, combine the first seven ingredients.
    2. Stir in the blue cheese.
    3. Cover and chill at least 2 hours. Store in the refrigerator.

#+LATEX: \newpage
** Burger Buns
  source: http://leitesculinaria.com/81501/recipes-hamburger-buns.html, servings: 12 buns, prep-time: 25 minutes, cook-time: 15 minutes, ready-in: 1 hour 45 minutes

*** Ingredients

    - 3/4 to 1   cup   lukewarm water
    - 2   tablespoons   unsalted butter   cold, cut into pieces
    - 1   large   egg
    - 3 1/2   cups flour
    - 1/4   cup   granulated sugar
    - 1 1/4   teaspoons   salt
    - 1   tablespoon   instant  yeast
    - 3   tablespoons   butter, melted   plus more for the baking sheet

*** COMMENT Directions

    1. Mix and knead all of the dough ingredients except for the melted butter by hand,  mixer , or bread machine until a soft, smooth dough forms.
    2. Cover the dough and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
    3. Gently deflate the dough and divide it into 12 pieces.
    4. Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches (8 cm) across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch (20-cm) log. Using a  serrated knife , slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.)
    5. Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
    6. Preheat the oven to 375°F (190°C).
    7. Brush  the buns with about half the melted butter and bake until golden, 12 to 18 minutes. If you’d like sesame or poppy seeds sprinkled atop your buns, brush the buns with the egg wash rather than the melted butter prior to baking as it’ll make the seeds adhere. Sprinkle the buns with the seeds and bake as instructed. (When you separate the egg, feel free to add the extra egg yolk to the dough for slightly richer results.)
    8. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired.
*** Directions
    1. Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
    2. Let rise for 1-2 hours or until doubled.
    3. Gently deflate and divide into 12 pieces.
    4. Shape into balls and flatten to blobs around 2 1/2 in. across.
    5. Place buns on buttered baking sheet and let rise for an hour until puffy.
    6. Preheat oven to 375F. Brush buns with half of butter and bake until golden. If adding sesame seeds, brush with egg wash instead.
    7. Brush with remaining butter after removing from oven. Cool on a wire rack.

** Cream Tuna
source: bema

*** Ingredients

    - 1 onion
    - Family pouch tuna
    - Small can peas
    - 1 can Milk

*** Directions

    1. Chop up onion and brown.
    2. Mix in tuna, peas, and milk.
    3. Cook on stove for 5 minutes.
** Garlic Aioli
  source: https://www.allrecipes.com/recipe/213608/garlic-aioli, servings: 8, prep-time: 10 mins

*** Ingredients

     -  3/4 cup mayonnaise
     - 3 cloves garlic, minced
     - 2  1/2 tablespoons lemon juice
     -  3/4 teaspoon salt
     -  1/2 teaspoon ground black pepper

*** Directions

    1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
** COMMENT Garlic Dipping Sauce
  source: https://copykat.com/papa-johns-garlic-dipping-sauce/

*** Ingredients

    - 1/4   pound    salted butter
    - 2   teaspoons    garlic powder
    - 1/8   teaspoon    salt

*** Directions

     1. Place butter into a small sauce pan over low heat.  Allow the butter to gently melt.  Do not stir the butter while it is melting.
     2. The butter will separate into three different layers.   The butter will become foamy on top.   There will be clear layer in the middle.   Towards the bottom of the pan will be a layer of the milk solids.
     3. When the foamy layer forms.   Spoon off the foamy layer and discard.   Gently decant the middle layer of the butter into a small dish.   You should end up with about a tablespoon of milk solids in the bottom of the pan.   Discard the milk solids. 
     4. Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
** Macaroni Salad
source: bema

*** Ingredients

    - 1/2 box macaroni
    - Small pouch tuna
    - 3 boiled eggs
    - Small can peas
    - 2 or 3 stalks of celery
    - Mayonnaise
    - Black pepper

*** Directions

    1. Cook macaroni
    2. Mix in bowl and chil

** Yeast Rolls
  source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour

*** Ingredients

    - 1 package dry yeast
    - 2 cups warm water
    - 1/4 cup sugar
    - 3/4 cup oil
    - 1 egg
    - 6 cups self rising flour

*** Directions

    1. In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
    2. Add sugar, eggs, and oil then mix. Add flour and stir well.
    3. Cover and place in refrigerator for at least half a day. Dough will keep for around a week.
    4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
    5. Bake at 350F until brown.

#+LATEX: \end{multicols*}

