added breakfast

.gitignore

+/recipes.tex~

recipes.org

     2. Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
     3. Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
 * Breakfast
+** Bacon Gravy
+   :PROPERTIES:
+   :source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
+   :servings: 5
+   :prep-time: 10 mins
+   :cook-time: 15 mins
+   :END:
+
+*** 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
    :PROPERTIES:
    :source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
     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
+   :PROPERTIES:
+   :source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
+   :servings: 4
+   :prep-time: 25 mins
+   :cook-time: 5 mins
+   :END:
+
+*** Ingredients
+
+    - 4 egg yolks
+    - 3 1/2 tablespoons lemon juice
+    - 1 pinch ground white pepper
+    - ⅛ 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 
+
+*** 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.
+
 ** English Muffins
    :PROPERTIES:
    :source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe

recipes.tex

-% Created 2021-07-23 Fri 19:28
+% Created 2021-07-23 Fri 23:05
 % Intended LaTeX compiler: pdflatex
 \documentclass[11pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
 \newpage
 
 \section{Entrées}
-\label{sec:orgde16ec5}
+\label{sec:org7810eb8}
 \subsection{Ahi Ogo Poke}
-\label{sec:orgd2e23df}
+\label{sec:org6a0559f}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org524a473}
+\label{sec:orgb66d5ef}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6fe9763}
+\label{sec:org7c03058}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:orgcbebaac}
+\label{sec:org40d9286}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
 prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org4eb667f}
+\label{sec:orgc94119a}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfeb4f8b}
+\label{sec:org46ee839}
 \begin{enumerate}
 \item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
 \item 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.
 \end{enumerate}
 
 \subsection{Kau Yuk}
-\label{sec:org9399f04}
+\label{sec:org87659c0}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:orgb7671f8}
+\label{sec:org8ee533f}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:orgf72a260}
+\label{sec:orgfe29cdb}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:orgfef3871}
+\label{sec:orgb7bc371}
 \begin{verbatim}
 source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
 servings: 6
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgeba3e65}
+\label{sec:org95993b2}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org47e5402}
+\label{sec:org4e8fa4f}
 
 \begin{enumerate}
 \item Cut the chicken thighs in to about 1 inch size cubes and set aside.
 \end{enumerate}
 
 \subsection{Peanut Butter Chicken}
-\label{sec:org254c6d4}
+\label{sec:org2b312d5}
 \begin{verbatim}
 source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org8ca0765}
+\label{sec:org4706a06}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0b3ad4e}
+\label{sec:orgea96ca7}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:org8d5df43}
+\label{sec:orga805409}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7aaedfa}
+\label{sec:orgfd8ecda}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc377026}
+\label{sec:orga5ea444}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orgd9f7755}
+\label{sec:orga0ec706}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgc96a183}
+\label{sec:org1e4c4c3}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 
 
 \subsubsection{Directions}
-\label{sec:org81bc79e}
+\label{sec:org48f5bd7}
 
 \begin{enumerate}
 \item 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.)
 \item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 \end{enumerate}
 \section{Sides}
-\label{sec:org0253de1}
+\label{sec:org6f3f8e1}
 \subsection{Blue Cheese Dressing}
-\label{sec:org1b69add}
+\label{sec:org5655afe}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
 servings: 2 cups.
 ready-in: 5 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:orge2f13a3}
+\label{sec:org3660d26}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org4d3d7ba}
+\label{sec:orgcb7058f}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 \item Cover and chill at least 2 hours. Store in the refrigerator.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:org6d76650}
+\label{sec:org9e89849}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgfa796a2}
+\label{sec:org7673e89}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org015262b}
+\label{sec:org99919c0}
 
 \begin{enumerate}
 \item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 \end{enumerate}
 \subsection{Garlic Dipping Sauce}
-\label{sec:org4eb630e}
+\label{sec:org6d7d118}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb12b85e}
+\label{sec:orgfc288d2}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 
 
 \subsubsection{Directions}
-\label{sec:org1951af1}
+\label{sec:org6d6752b}
 
 \begin{enumerate}
 \item 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.
 \item Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 \end{enumerate}
 \subsection{Hawaiian Macaroni Salad}
-\label{sec:org954a59e}
+\label{sec:org49b4f24}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd938ab8}
+\label{sec:orge0a10d8}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
 
 
 \subsubsection{Directions}
-\label{sec:orgfbd1eab}
+\label{sec:orgf454d9e}
 
 \begin{enumerate}
 \item Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
 \item Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
 \end{enumerate}
 \section{Breakfast}
-\label{sec:org48474aa}
+\label{sec:org8c6b1e2}
+\subsection{Bacon Gravy}
+\label{sec:org29215ef}
+\begin{verbatim}
+source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
+servings: 5
+prep-time: 10 mins
+cook-time: 15 mins
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:org7def40c}
+
+\begin{itemize}
+\item 4 thick slices bacon
+\item 1 cup milk, or as needed
+\item 1/4 cup all-purpose flour
+\item salt and pepper to taste
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:org0a95474}
+
+\begin{enumerate}
+\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
+\item Remove bacon to a paper towel lined plate and keep the grease in the pan.
+\item Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
+\item Crumble the bacon into the gravy and season with salt and pepper before serving.
+\end{enumerate}
+
 \subsection{Classic Pancakes}
-\label{sec:org5843940}
+\label{sec:orgf0c86ea}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
 servings: 9
 ready-in: 15 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org153056d}
+\label{sec:org7163bfa}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org5cafa40}
+\label{sec:orgf4d1720}
 
 \begin{enumerate}
 \item 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.
 \item 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.
 \end{enumerate}
 \subsection{Crepes}
-\label{sec:org8b14cb3}
+\label{sec:orgec2bfe4}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgca12054}
+\label{sec:org4a04235}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org1e26d8f}
+\label{sec:orgb06d1e4}
 
 \begin{enumerate}
 \item 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.
 \item 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.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:org005ae0f}
+\label{sec:orgd561665}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
 ready-in: 40 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org56a69e7}
+\label{sec:org06e71c7}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgd7a033b}
+\label{sec:org2165736}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \item 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.
 \item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 \end{enumerate}
+\subsection{Eggs Benedict}
+\label{sec:orga177331}
+\begin{verbatim}
+source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
+servings: 4
+prep-time: 25 mins
+cook-time: 5 mins
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:org77e757a}
+
+\begin{itemize}
+\item 4 egg yolks
+\item 3 1/2 tablespoons lemon juice
+\item 1 pinch ground white pepper
+\item ⅛ teaspoon Worcestershire sauce
+\item 1 tablespoon water
+\item 1 cup butter, melted
+\item 1/4 teaspoon salt
+\item 8 eggs
+\item 1 teaspoon distilled white vinegar
+\item 8 strips Canadian-style bacon
+\item 4 English muffins, split
+\item 2 tablespoons butter, softened
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:org5862422}
+
+\begin{enumerate}
+\item 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.
+\item 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.
+\item 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
+\item 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.
+\item 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.
+\end{enumerate}
+
 \subsection{English Muffins}
-\label{sec:org479733d}
+\label{sec:orge1bbda0}
 \begin{verbatim}
 source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
 servings: 16 large (3" to 3 1/2") English muffins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgbe7e3d0}
+\label{sec:org619b234}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1fe17d2}
+\label{sec:org8bd93a7}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Desserts}
-\label{sec:org37e133f}
+\label{sec:orgbb0febc}
 \subsection{Blueberry Pie}
-\label{sec:orge01600b}
+\label{sec:org585be6d}
 \begin{verbatim}
 source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org59e4b23}
+\label{sec:org8358959}
 
 \begin{itemize}
 \item 1 pie crust (double recipe for all butter pie crust)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org21dc7b6}
+\label{sec:org5a54015}
 
 \begin{enumerate}
 \item Prepare the bottom crust: Remove a dough disc from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.
 \item Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
 \end{enumerate}
 \subsection{Boston Cream Doughnuts}
-\label{sec:org4bb633e}
+\label{sec:org0c64cef}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9f661ad}
+\label{sec:org6e7fed6}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgcc3ee22}
+\label{sec:org44eb40a}
 
 \begin{enumerate}
 \item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
 \end{enumerate}
 
 \subsection{Butter Flaky Pie Crust}
-\label{sec:org6db2893}
+\label{sec:org1a4325b}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org35bcac0}
+\label{sec:orgdfae32b}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org736e8a2}
+\label{sec:orgf4646b7}
 
 \begin{enumerate}
 \item 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.
 \end{enumerate}
 
 \subsection{Chocolate Chip Cookies}
-\label{sec:org67f43cc}
+\label{sec:org6fe03b8}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org1aefac4}
+\label{sec:org80e0a7f}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 
 
 \subsubsection{Directions}
-\label{sec:org0f6ad3c}
+\label{sec:org8af4d66}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:orgc127691}
+\label{sec:org01b12b1}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
 servings: 18
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org03a88b5}
+\label{sec:orga5d3443}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5a2568a}
+\label{sec:org454ef65}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \item To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 \end{enumerate}
 \subsection{Lemon Custard Filling}
-\label{sec:org33a0230}
+\label{sec:orgec0b8f8}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7137f64}
+\label{sec:orgec8607e}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org16abb54}
+\label{sec:org08f3b83}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
 \item Cover with plastic wrap until completely cooled.
 \end{enumerate}
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:orge2ea4dc}
+\label{sec:orgfdc7a19}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
 servings: 1 cup.
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9cb555f}
+\label{sec:org52222f5}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 
 
 \subsubsection{Directions}
-\label{sec:orgb9d3318}
+\label{sec:org09cf0ec}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 \subsection{No Fail Pie Crust}
-\label{sec:org42763dc}
+\label{sec:org141fa51}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
 servings: 4 9-inch pie crusts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6ae994e}
+\label{sec:orgb093b87}
 
 \begin{itemize}
 \item 4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7880c2a}
+\label{sec:orgf664621}
 
 \begin{enumerate}
 \item In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
 \end{enumerate}
 
 \subsection{Summer Fresh Raspberry Pie}
-\label{sec:orged0bd58}
+\label{sec:orgf2fea95}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgaaae121}
+\label{sec:org341d67c}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3e8ce09}
+\label{sec:org4e8d7df}
 
 \begin{enumerate}
 \item Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.