updated doughnuts

recipes.org

 
 #+BEGIN_EXPORT html
 
-<p> Made with Emacs Org Mode, recipes imported with <a href="https://github.com/Chobbes/org-chef">org-chef</a>. Download these recipes: <a href="./recipes.pdf"> Recipes PDF</a>, <a href="./recipes-book.pdf"> Recipes Booklet</a>, <a href="./recipes.org"> Org Source</a>. You can print the booklet double sided with long edge binding, then fold in half and staple in the middle. Here is what the completed booklet looks like: <img src="/img/food/booklet.jpg" alt="Printed booklet" title="Printed booklet" class="photo"> </p>
+<p> Made with Emacs Org Mode, recipes imported with <a href="https://github.com/Chobbes/org-chef">org-chef</a>. Download these recipes: <a href="./recipes.pdf"> Recipes PDF</a>, <a href="./recipes-book.pdf"> Recipes Booklet</a>, <a href="./recipes.org"> Org Source</a>. You can print the booklet double sided with long edge binding, then fold in half and staple in the middle. Here is what the completed booklet looks like: <br> <img src="/img/food/booklet.jpg" alt="Printed booklet" title="Printed booklet" class="photo"> </p>
 
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 # booklet, and upload to webserver
 
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-(setq org-html-self-link-headlines 1) (org-latex-export-to-pdf) (org-html-export-to-html) (shell-command-to-string "pdfbook2 recipes.pdf -b 10 -t 10 -o 10 -i 10 -n -p letterpaper")  (shell-command-to-string "scp recipes.html recipes.pdf recipes-book.pdf recipes.org webserver:/var/www/html/recipes/")
+(Setq org-html-self-link-headlines 1) (setq html-head-include-scripts nil) (org-latex-export-to-pdf) (org-html-export-to-html) (shell-command-to-string "pdfbook2 recipes.pdf -b 10 -t 10 -o 10 -i 10 -n -p letterpaper")  (shell-command-to-string "scp recipes.html recipes.pdf recipes-book.pdf recipes.org webserver:/var/www/html/recipes/")
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 #+RESULTS:
 
+# link back to top of page like this
+# #+HTML: <a href="#table-of-contents">Back to top</a> 
+
 # add page breaks, find and replace with M-% to remove all page breaks
 # #+LATEX: \newpage
 
    :END:
 source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins
 
+#+BEGIN_EXPORT html
+<img src="/img/food/bacon-gravy.jpg" alt="Biscuits and gravy with bacon." title="Biscuits and gravy with bacon." class="photo">
+#+END_EXPORT
+
 *** Ingredients
 
     - 4 thick slices bacon
     4. Cook bacon in a pan and toast english muffins.
     5. Spread butter on muffins, add bacon, egg, and sauce.
 
-#+LATEX: \newpage
+
 ** Pancakes
    :PROPERTIES:
    :CUSTOM_ID: pancakes
     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.
 
+#+HTML: <a href="#table-of-contents">Back to top</a> 
 * Canning
    :PROPERTIES:
    :CUSTOM_ID: canning
     6. Pour into sterile jars, leaving 1/4" headspace.
     7. Clean rims and steal with lids, boil in canner for 10 minutes.
 
-#+LATEX: \newpage
+
 ** Homemade Sriracha
    :PROPERTIES:
    :CUSTOM_ID: homemade-sriracha
     3. Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
     4. Fill jars with jam and process in hot water bath.
 
-#+LATEX: \newpage
+
+#+HTML: <a href="#table-of-contents">Back to top</a> 
 * Desserts
    :PROPERTIES:
    :CUSTOM_ID: desserts
   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
 
 #+BEGIN_EXPORT html
-<img src="/img/food/pies.jpg" alt="Blueberry, raspberry, and blackberry strawberry pies." title="Blueberry, raspberry, and blackberry strawberry pies." class="photo">
+<img src="/img/food/pies.jpg" alt="Blueberry, raspberry, and blackberry strawberry pies." title="Blueberry, raspberry, and blackberry strawberry pies." class="photo pie">
 #+END_EXPORT
 
 *** Ingredients
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 #+BEGIN_EXPORT html
-<img src="/img/food/donuts.jpg" alt="Homemade doughnuts with different kinds of glaze." title="Homemade doughnuts with different kinds of glaze." class="photo">
+<img src="/img/food/donuts.jpg" alt="Homemade doughnuts with different kinds of glaze." title="Homemade doughnuts with different kinds of glaze." class="photo donut">
 #+END_EXPORT
 
 *** Ingredients
     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.
         #+BEGIN_EXPORT html
-	<img src="/img/food/donuts-rising.jpg" alt="Doughnuts rising in the oven." title="Doughnuts rising in the oven." class="photo">
+	<img src="/img/food/donuts-shaped.jpg" alt="Doughnuts cut to shape, ready to rise." title="Doughnuts cut to shape, ready to rise." class="photo-inline donut">
+        #+END_EXPORT
+        #+BEGIN_EXPORT html
+	<img src="/img/food/raised-donuts.jpg" alt="Doughnuts after rising." title="Doughnuts after rising." class="photo-inline donut">
         #+END_EXPORT
     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.
        1. combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
        2. 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).
        3. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
+
+        #+BEGIN_EXPORT html
+        <img src="/img/food/donuts-glazing.jpg" alt="Donuts on a cooling rack, some are glazed already." title="Donuts on a cooling rack, some are glazed already." class="photo-inline donut">
+        #+END_EXPORT
+
+        #+BEGIN_EXPORT html
+        <img src="/img/food/donuts-togo.jpg" alt="Donuts in a container with a hungry dog in the corner." title="Donuts in a container with a hungry dog in the corner." class="photo-inline donut">
+        #+END_EXPORT
     8. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
     9. For the glaze
        1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
 # , servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/pie-crust.jpg" alt="Pie crust pressed in pan." title="Pie crust pressed in pan." class="photo">
+<img src="/img/food/pie-crust.jpg" alt="Pie crust pressed in pan." title="Pie crust pressed in pan." class="photo pie">
 #+END_EXPORT
 
 *** Ingredients
     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.
 
-#+LATEX: \newpage
+
 ** Chocolate Chip Cookies
    :PROPERTIES:
    :CUSTOM_ID: chocolate-chip-cookies
   source: grandma's cookbook
 
 #+BEGIN_EXPORT html
-<img src="/img/food/cocoa-pie.jpg" alt="Completed cocoa pie with meringue." title="Completed cocoa pie with meringue." class="photo">
+<img src="/img/food/cocoa-pie.jpg" alt="Completed cocoa pie with meringue." title="Completed cocoa pie with meringue." class="photo pie">
 #+END_EXPORT
 
 *** Ingredients
      5. Cover with plastic wrap until completely cooled.
 
 
-#+LATEX: \newpage
+
 ** Maple Doughnut Glaze
    :PROPERTIES:
    :CUSTOM_ID: maple-glaze
   source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/maple-glaze.jpg" alt="Maple glaze on doughnuts." title="Maple glaze on doughnuts." class="photo">
+<img src="/img/food/maple-glaze.jpg" alt="Maple glaze on doughnuts." title="Maple glaze on doughnuts." class="photo donut">
 #+END_EXPORT
 
 *** Ingredients
 
 # 
 
+#+HTML: <a href="#table-of-contents">Back to top</a> 
 * Entrées
    :PROPERTIES:
    :CUSTOM_ID: entrees
   source: https://www.youtube.com/watch?v=2FXckaZQT7o
 
 #+BEGIN_EXPORT html
-<img src="/img/food/just-poke.jpg" alt="Bowl of Ahi Poke with green onions and sesame seeds." title="Bowl of Ahi Poke with green onions and sesame seeds." class="photo">
+<img src="/img/food/just-poke.jpg" alt="Bowl of Ahi Poke with green onions and sesame seeds." title="Bowl of Ahi Poke with green onions and sesame seeds." class="photo photo-small sushi">
 #+END_EXPORT
 
 *** Ingredients
       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
 
+#+BEGIN_EXPORT html
+<img src="/img/food/ahi-poke.jpg" alt="Bowl of Ahi Poke with onions on rice." title="Bowl of Ahi Poke with onions on rice." class="photo-inline sushi">
+#+END_EXPORT
+
+#+BEGIN_EXPORT html
+<img src="/img/food/tuna.jpg" alt="Raw tuna steak on a cutting board with a knife." title="Raw tuna steak on a cutting board with a knife." class="photo-inline sushi">
+#+END_EXPORT
+
 ** Ginger Meat
    :PROPERTIES:
    :CUSTOM_ID: ginger-meat
      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.
 
-#+LATEX: \newpage
+
+** Meatloaf
+   :PROPERTIES:
+   :CUSTOM_ID: meatloaf
+   :END:
+   source: Kaleb
+
+*** Ingredients
+
+    - ¾ to 1 lb ground beef
+    - ¾ to 1 lb sweet Italian pork sausage
+    - 1 pkg Stove Top Savory Herb stuffing mix
+    - 1 packet Lipton Beefy Onion soup mix.
+    - 1 tablespoon Dash seasoning
+    - 1 teaspoon ground black pepper
+    - 1 teaspoon MSG
+    - 1 packet (1 tsp) Herb-Ox sodium free beef boullion mix
+    - ½ teaspoon liquid smoke
+    - 1 tablespoon Worcestershire sauce
+    - 1 ½ teaspoon dried thyme
+    - 1 cup hot (not boiling) water
+    - 2 eggs
+    - 2 handfuls shredded cheese
+    - 1 tablespoon browning sauce
+
+*** COMMENT ALTERNATE: 
+Portion the mixed meatloaf into foil cups distributed between two muffin tins. Keep in mind that meatloaf muffins don't rise when you portion out. If you have any empty spaces in your muffin tins, fill them 2/3 with water before placing in the oven. Bake 20 minutes, brush with browning sauce, bake another 10.
+(Pro Tip : wet your hands with cold water to pat the meat into delightfully smooth loaf shapes!)
+(Pro Tip : make a log of paper towels at one side of the pan and tilt the pan so it soaks up all the rendered fat for easy cleanup)
+
+*** Directions
+
+    1. Preheat oven to 350F.
+    2. Combine hot water, bouillon mix, soup mix, liquid smoke, MSG, dash seasoning, thyme, pepper, and Worcestershire. Stir in stuffing mix until moistened, allow to rest five to ten minutes to soak through.
+    3. Combine meats together until relatively homogenous.
+    4. Add stuffing mixture, eggs, and cheese and combine until thoroughly mixed. Form into two loaves on a baking tray.
+    5. Place in oven for 40 minutes.
+    6. Remove from oven and brush on browning sauce.
+    7. Return to oven for 15 minutes.
+    8. Remove from oven and allow to cool for ten minutes before slicing and serving.
+
+
 ** Mochiko Chicken
    :PROPERTIES:
    :CUSTOM_ID: mochiko-chicken
    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.
 
+
 ** Sesame Chicken
    :PROPERTIES:
    :CUSTOM_ID: sesame-chicken
     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.
 
-#+LATEX: \newpage
+
 ** Spicy Ahi Tuna Poke Bowl
    :PROPERTIES:
    :CUSTOM_ID: spicy-ahi-poke
   source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
 
 #+BEGIN_EXPORT html
-<img src="/img/food/poke.jpg" alt="Plate of Ahi Limu Poke with rice and spicy poke sauce." title="Plate of ahi limu poke with rice and spicy poke sauce." class="photo">
+<img src="/img/food/poke.jpg" alt="Plate of Ahi Limu Poke with rice and spicy poke sauce." title="Plate of ahi limu poke with rice and spicy poke sauce." class="photo sushi">
 #+END_EXPORT
 
 *** Ingredients
     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
    :PROPERTIES:
    :CUSTOM_ID: turkey-jook
 
 # 
 
+#+HTML: <a href="#table-of-contents">Back to top</a> 
 * Sides
    :PROPERTIES:
    :CUSTOM_ID: sides
     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
+
 ** Chicken Enchalada Soup
    :PROPERTIES:
    :CUSTOM_ID: chicken-enchalada-soup
     5. Bake at 350F until brown.
 
 #+LATEX: \end{multicols*}
+#+HTML: <a href="#table-of-contents">Back to top</a>