formatting

recipes.org

     6. Pour into sterile jars, leaving 1/4" headspace.
     7. Clean rims and steal with lids, boil in canner for 10 minutes.
 
-
+#+LATEX: \newpage
 ** Jalapeño Jelly
   source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
      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.
 
-
+#+LATEX: \newpage
 ** Boston Cream Doughnuts
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
        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
 
      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
 ** 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
 
     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.
 
-
+#+LATEX: \newpage
 ** 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
 
-*** Ingredients
-
+*** 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
     - 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
 
-*** Directions
+*** 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.
     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.
+
 ** 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.
     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.
-
+#+LATEX: \newpage
 ** Cream Tuna
 source: bema
 

recipes.tex

-% Created 2021-08-17 Tue 22:56
+% Created 2021-08-18 Wed 00:08
 % Intended LaTeX compiler: pdflatex
 \documentclass[11pt]{article}
 \usepackage[utf8]{inputenc}
 \setcounter{secnumdepth}{0}
 
 \section{Breakfast}
-\label{sec:orge817c12}
+\label{sec:org25b214f}
 \subsection{Angel Biscuits}
-\label{sec:org518a94a}
+\label{sec:orgc9bde10}
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 \subsubsection{Ingredients}
-\label{sec:orgfb7eaae}
+\label{sec:org359bd8a}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org91006fe}
+\label{sec:orgf2fb64d}
 
 \begin{enumerate}
 \item Preheat oven to 375F.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:org3dd9972}
+\label{sec:org6beceb1}
 source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}, servings: 5, prep-time: 10 mins, cook-time: 15 mins
 
 \subsubsection{Ingredients}
-\label{sec:org8e46a8d}
+\label{sec:orgd97b0ad}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org70bfbe9}
+\label{sec:org6281a05}
 
 \begin{enumerate}
 \item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
 \end{enumerate}
 
 \subsection{Classic Pancakes}
-\label{sec:org3ccb468}
+\label{sec:org64522c4}
 source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413}, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
 \subsubsection{Ingredients}
-\label{sec:orge7f5e9b}
+\label{sec:orgeaadc87}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orga059bf8}
+\label{sec:org7f46fa1}
 
 \begin{enumerate}
 \item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
 \end{enumerate}
 
 \subsection{Crepes}
-\label{sec:org4cb8413}
+\label{sec:org1bafcb6}
 source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3}, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orge71998b}
+\label{sec:org6f9cee0}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgfafb3a7}
+\label{sec:orge9f53a5}
 \begin{enumerate}
 \item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
 \item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:org99f3690}
+\label{sec:org80f67f9}
 source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orgebc3219}
+\label{sec:orgf5e4c7b}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org15bae19}
+\label{sec:org5a194e3}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \end{enumerate}
 
 \subsection{Eggs Benedict}
-\label{sec:org6ddf2d6}
+\label{sec:org06fb544}
 source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 \subsubsection{Ingredients}
-\label{sec:org9ae3f20}
+\label{sec:org0fe624f}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfe1746f}
+\label{sec:orgde0dcbb}
 
 \begin{enumerate}
 \item 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.
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:orgda3c881}
+\label{sec:orgf8bc3ff}
 source: \url{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
 
 \subsubsection{Ingredients}
-\label{sec:org69e3e40}
+\label{sec:org0c813a9}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1797fe3}
+\label{sec:orgdf296fe}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Canning}
-\label{sec:org6d0f926}
+\label{sec:orgcfcd76b}
 \subsection{Apple Pectin}
-\label{sec:orgcf7446c}
+\label{sec:org7b77e46}
 source: \url{https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/}, servings: 1 1/2 cups, time:     24 hours (60 minutes active cooking)
 
 \subsubsection{Ingredients:}
-\label{sec:org7a0af61}
+\label{sec:org967e334}
 
 \begin{itemize}
 \item 7 large, tart apples
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:org9b62b40}
+\label{sec:org67ec24c}
 
 \begin{enumerate}
 \item Wash the apples, but do not peel them.
 \end{enumerate}
 
 \subsection{Coffee Jelly}
-\label{sec:orgfe804ae}
+\label{sec:org3d4239e}
 source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
 \subsubsection{Ingredients}
-\label{sec:orgd33ac94}
+\label{sec:org9a8429d}
 
 \begin{itemize}
 \item 4   cups   VERY strongly brewed coffee   preferably a darker roast
 \item 5   to 6 jelly jars with new two-piece lids.   8 ounce
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org50a2d31}
+\label{sec:org289dbe5}
 
 \begin{enumerate}
 \item 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.
 \end{enumerate}
 
 \subsection{Dill Pickles}
-\label{sec:org9a249cf}
+\label{sec:org2a639eb}
 source: \url{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
 
 \subsubsection{Ingredients}
-\label{sec:org3129f44}
+\label{sec:orgf3c6f50}
 
 \begin{itemize}
 \item 11 cups water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfad8c02}
+\label{sec:org82ec106}
 
 \begin{enumerate}
 \item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
 \end{enumerate}
 
 \subsection{Homemade Ketchup}
-\label{sec:org3140921}
+\label{sec:orgc679b28}
 source: \url{https://www.simplycanning.com/homemade-ketchup/}
 
 \subsubsection{Ingredients}
-\label{sec:org79bbd42}
+\label{sec:org23b5f18}
 
 \begin{itemize}
 \item 4 quarts tomato puree or chopped tomatoes 
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org09ac465}
+\label{sec:org45f1375}
 
 \begin{enumerate}
 \item Prepare jars and start heating boiling water bath.
 \item Clean rims and steal with lids, boil in canner for 10 minutes.
 \end{enumerate}
 
-
+\newpage
 \subsection{Jalapeño Jelly}
-\label{sec:org38a2a58}
+\label{sec:org13ca095}
 source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 \subsubsection{Ingredients}
-\label{sec:org87959a9}
+\label{sec:org9600f0c}
 
 \begin{itemize}
 \item 1 large green bell pepper
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfb46006}
+\label{sec:orgabd1a2f}
 
 \begin{enumerate}
 \item Combine the green bell pepper and 12 jalapeno 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.
 \end{enumerate}
 
 \subsection{Pickled Jalapeño Peppers}
-\label{sec:org89e4140}
+\label{sec:org0ae5d12}
 source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org064aa67}
+\label{sec:org0b2c4d3}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8ab333e}
+\label{sec:org1fbac70}
 
 \begin{enumerate}
 \item Sterilize three 16oz jars and lids in a boiling water bath.
 \end{enumerate}
 
 \subsection{Strawberry Jalapeno Jam}
-\label{sec:org3641cd6}
+\label{sec:org719bffa}
 source: \url{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
 
 \subsubsection{Ingredients}
-\label{sec:orgb79537b}
+\label{sec:orgab40f48}
 
 \begin{itemize}
 \item 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4f53eb0}
+\label{sec:orgc2de868}
 
 \begin{enumerate}
 \item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
 \end{enumerate}
 
 \section{Desserts}
-\label{sec:org0ad9705}
+\label{sec:org383102f}
 \subsection{Berry Pie}
-\label{sec:orgbe59a0a}
+\label{sec:orgf9f37b4}
 source: \url{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
 
 \subsubsection{Ingredients}
-\label{sec:org17e8105}
+\label{sec:org97d8ac5}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7801ade}
+\label{sec:org149c401}
 
 \begin{enumerate}
 \item Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
 \item 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.
 \end{enumerate}
 
-
+\newpage
 \subsection{Boston Cream Doughnuts}
-\label{sec:org94e1b00}
+\label{sec:org7d77c99}
 source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 \subsubsection{Ingredients}
-\label{sec:orgc40a748}
+\label{sec:orgb4859f9}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org9fec283}
+\label{sec:orgf073d3f}
 
 \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:orge765f22}
+\label{sec:orgac8188b}
 source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgbc36a24}
+\label{sec:org9be4662}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgead1ef7}
+\label{sec:orgb49e5a2}
 
 \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:orgdd762d0}
+\label{sec:org954cfbb}
 source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org51b6cdd}
+\label{sec:org10e6ff0}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbc61b37}
+\label{sec:org85029c8}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 \end{enumerate}
 
 \subsection{Cocoa Pie}
-\label{sec:org829e676}
+\label{sec:org0420e63}
 source: grandma's cookbook, servings: 1 pie
 
 \subsubsection{Ingredients}
-\label{sec:org914a879}
+\label{sec:org9e3320a}
 
 \begin{itemize}
 \item 1/3 cup cocoa
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org54bee48}
+\label{sec:org601ecad}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
 \end{enumerate}
 \end{enumerate}
 
-
+\newpage
 \subsection{Italian Anisette Cookies}
-\label{sec:org6d0679d}
+\label{sec:org5c3423d}
 source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
 
 \subsubsection{Ingredients}
-\label{sec:org453ca89}
+\label{sec:orgfe62c05}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org837a000}
+\label{sec:orgfc903c9}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:org9448e27}
+\label{sec:orgcff2ae6}
 source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgce4c17a}
+\label{sec:orgf41ff7a}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge3778ae}
+\label{sec:org4acf623}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
 \end{enumerate}
 
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:orga41683c}
+\label{sec:org23d0754}
 source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orgc76058e}
+\label{sec:org6658a03}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3ef1eb2}
+\label{sec:org2dd6770}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 
 \section{Entrées}
-\label{sec:org0b2d8fa}
+\label{sec:org56f1c33}
 \subsection{Ahi Ogo Poke}
-\label{sec:org06b8aaf}
+\label{sec:orga8926e1}
 source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 
 \subsubsection{Ingredients}
-\label{sec:orgbaf9662}
+\label{sec:org706404c}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8b2b1bb}
+\label{sec:orgdec65df}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Ginger Meat}
-\label{sec:orgdaca45b}
+\label{sec:org7698024}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org243b97e}
+\label{sec:org2d6933b}
 
 \begin{itemize}
 \item Fresh ginger the size of palm
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf47d442}
+\label{sec:org40fb9ec}
 
 \begin{enumerate}
 \item Mince garlic, slice ginger, and mix with soy sauce and sugar.
 
 
 \subsection{Kalua Pork}
-\label{sec:orgc3db251}
+\label{sec:org853950f}
 source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
 
 \subsubsection{Ingredients}
-\label{sec:org3146f36}
+\label{sec:org982ed38}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge6a5ba7}
+\label{sec:org729a4a0}
 \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:org0ba0806}
+\label{sec:orgcdd1c54}
 source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 
 \subsubsection{Ingredients:}
-\label{sec:org3b597d2}
+\label{sec:org65bf1c6}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org28a0c0d}
+\label{sec:org6ab13c0}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \item Steam in bowl for 3-3.5 hours until meat is tender.
 \end{enumerate}
 
-
+\newpage
 \subsection{Mochiko Chicken}
-\label{sec:org85fda08}
+\label{sec:orgdea63b2}
 source: \url{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
 
 \subsubsection{Ingredients}
-\label{sec:orgaaea355}
+\label{sec:org99bf8dc}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8cb0139}
+\label{sec:org2e940e7}
 
 \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:orge46601c}
+\label{sec:orged17fd6}
 source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org0fdc2ca}
+\label{sec:org5ac8564}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4585bcc}
+\label{sec:org902c9aa}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 
 
 \subsection{Sesame Chicken}
-\label{sec:orge360917}
+\label{sec:org569c685}
 source: \url{https://soupeduprecipes.com/sesame-chicken/}
 
 \subsubsection{Ingredients}
-\label{sec:org60c56f1}
+\label{sec:org79ebb5c}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0f73fa7}
+\label{sec:orga2c301f}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orgea1a8e7}
+\label{sec:org6aa6988}
 source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:org06e64fd}
+\label{sec:orga6b7496}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1990310}
+\label{sec:org39ef201}
 
 \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}
 
-
+\newpage
 \subsection{Steamed Dumplings}
-\label{sec:orge551466}
+\label{sec:orgbd93a15}
 source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64}, servings: 48, prep-time: 1 hour, ready-in: 4 hours
 
-\subsubsection{Ingredients}
-\label{sec:org0b571c9}
-
+\subsubsection{Starter}
+\label{sec:org3af2948}
 \begin{itemize}
 \item 2  tablespoons active dry yeast
 \item 1  tablespoon sugar
 \item 1/2  cup all-purpose flour
 \item 1/2  cup water
+\end{itemize}
+\subsubsection{Dough}
+\label{sec:orgbc52ef7}
+\begin{itemize}
 \item 3  cups all-purpose flour
 \item 1  cup water
 \item 1  teaspoon kosher salt
 \item 1/4  cup sugar
 \item 2  tablespoons vegetable oil
+\end{itemize}
+\subsubsection{Filling}
+\label{sec:orga5bb4ff}
+\begin{itemize}
 \item 1  pound ground pork
 \item 4  scallions, chopped
 \item 3  tablespoons cilantro, minced
 \item 1  tablespoon rice wine vinegar
 \item 1  tablespoon soy sauce
 \item 1  teaspoon sesame oil
+\end{itemize}
+\subsubsection{Sauce}
+\label{sec:org49041cf}
+\begin{itemize}
 \item 1/2  cup soy sauce
 \item 2  teaspoons sesame oil
 \item 2  teaspoons chili garlic sauce
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1152c4f}
+\label{sec:org7279f3b}
 
 \begin{enumerate}
-\item To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
-\item 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.
-\item 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.
-\item Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
-\item Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
-\item For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
-\item 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.
-\item 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.
-\item Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
-\item 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.
-\item Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
-\item Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
+\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
+\item Mix in other dough ingredients except flour. Slowly add flour and bring dough together into a ball.
+\item Knead dough on a floured surface until very soft. Add more flour if dough is too sticky.
+\item Place dough in lightly oiled bowl, let rise 2.5-3 hours until trippled.
+\item While dough rises, make sauce and filling. To make sauce, mix ingredients together and chil.
+\item For filling, mince scallions, ginger, and cilantro very fine. Then mix with other ingredients and set aside.
+\item Punch dough and cut into quarters, then stretch it out and flour lightly. Cut dough into 12 pieces.
+\item Add a tablespoon of filling to each pice and fold ends up over filling and twist.
+\item Let rest for 20-30 minutes before steaming.
+\item Add dumplings to steamer and let cook for around 18 minutes. Lightly oil steamer or use lettuce leaves.
+\item Cool out of steamer and serve.
 \end{enumerate}
+
 \subsection{Spam Fried Rice}
-\label{sec:org6489587}
+\label{sec:orgd49c1c5}
 source: yungmysterymane's quick and easy fried rice
 \subsubsection{Ingredients:}
-\label{sec:org8b30fff}
+\label{sec:org04d716e}
 
 \begin{itemize}
 \item 1 cup of cooked rice, cooled
 \end{itemize}
 
 \subsubsection{Seasonings:}
-\label{sec:org130125e}
+\label{sec:orgbfb828a}
 \begin{itemize}
 \item Ichimi togarashi (red pepper)
 \item salt
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:orgb493a5c}
+\label{sec:org86dc085}
 
 \begin{enumerate}
 \item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
 \end{enumerate}
 
 \subsection{Turkey Jook}
-\label{sec:org287ab81}
+\label{sec:org95fa09c}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgadf3034}
+\label{sec:org0b4de20}
 
 \begin{itemize}
 \item 1/4 cup soy sauce
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1ef7676}
+\label{sec:org95ccb81}
 
 \begin{enumerate}
 \item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
 \end{enumerate}
 
 \section{Sides}
-\label{sec:orge3766b5}
+\label{sec:org5fc2592}
 \subsection{Blue Cheese Dressing}
-\label{sec:orgcdf4ac9}
+\label{sec:org6db811a}
 source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
 \subsubsection{Ingredients}
-\label{sec:org51954d6}
+\label{sec:orgbc9030c}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org495822e}
+\label{sec:orge358f8f}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 
 
 \subsection{Burger Buns}
-\label{sec:org851e0da}
+\label{sec:orgff6f185}
 source: \url{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
 
 \subsubsection{Ingredients}
-\label{sec:org0035694}
+\label{sec:orga07c1b4}
 
 \begin{itemize}
 \item ▢  3/4 to 1   cup   lukewarm water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org260f617}
+\label{sec:org14849b5}
 \begin{enumerate}
 \item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
 \item Let rise for 1-2 hours or until doubled.
 \item Preheat oven to 375F. Brush buns with half of butter and bake until golden. If adding sesame seeds, brush with egg wash instead.
 \item Brush with remaining butter after removing from oven. Cool on a wire rack.
 \end{enumerate}
-
+\newpage
 \subsection{Cream Tuna}
-\label{sec:orgd096b40}
+\label{sec:orgdc0c332}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org6a77911}
+\label{sec:org117063f}
 
 \begin{itemize}
 \item 1 onion
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org170a7bd}
+\label{sec:org8e2d2ff}
 
 \begin{enumerate}
 \item Chop up onion and brown.
 \item Cook on stove for 5 minutes.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:orgf553485}
+\label{sec:org49299c7}
 source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:org9444faf}
+\label{sec:org99f2c07}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbba5c32}
+\label{sec:orgbc657bf}
 
 \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{Macaroni Salad}
-\label{sec:org4677ed5}
+\label{sec:org34015d3}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org1f5002b}
+\label{sec:orga17a7ae}
 
 \begin{itemize}
 \item 1/2 box macaroni
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbea744a}
+\label{sec:orgcf3a057}
 
 \begin{enumerate}
 \item Cook macaroni
 \end{enumerate}
 
 \subsection{Yeast Rolls}
-\label{sec:orgaaaa9d9}
+\label{sec:org05b3a83}
 source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 \subsubsection{Ingredients}
-\label{sec:org6a2d878}
+\label{sec:orga7a146b}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbd36405}
+\label{sec:org347917a}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.