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-% Created 2021-08-18 Wed 12:43
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% Intended LaTeX compiler: pdflatex
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\documentclass[11pt]{article}
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\usepackage[utf8]{inputenc}
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\begin{document}
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\maketitle
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\begin{multicols*}{2}
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\tableofcontents
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\setcounter{secnumdepth}{0}
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\section{Breakfast}
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\subsection{Angel Biscuits}
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source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 5 cups all purpose flour
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Preheat oven to 375F.
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\end{enumerate}
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\subsection{Bacon Gravy}
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source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}, servings: 5, prep-time: 10 mins, cook-time: 15 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 4 thick slices bacon
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
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\end{enumerate}
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\subsection{Classic Pancakes}
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source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413}, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 egg
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\item 2 tablespoons vegetable oil or melted butter
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\subsubsection{Directions}
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\begin{enumerate}
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\item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
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\end{enumerate}
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\subsection{Crepes}
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source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3}, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 1/2 cups all-purpose flour
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\item Powdered sugar, if desired
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\subsubsection{Directions}
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\begin{enumerate}
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\item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
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\item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
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\subsection{Dutch Baby}
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source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
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\begin{itemize}
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\item 3 eggs
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\item Syrup, preserves, confectioners' sugar or cinnamon sugar
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\item Preheat oven to 425 degrees.
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\subsection{Eggs Benedict}
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source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 4 egg yolks
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\subsubsection{Directions}
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\begin{enumerate}
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\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.
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\subsection{English Muffins}
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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
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\item 1 3/4 cups (397g) lukewarm milk
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\subsubsection{Directions}
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\item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
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\section{Canning}
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\subsection{Apple Pectin}
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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)
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\begin{itemize}
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\item 7 large, tart apples
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\subsubsection{Instructions:}
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\item Wash the apples, but do not peel them.
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\subsection{Coffee Jelly}
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source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
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\item 4 cups VERY strongly brewed coffee preferably a darker roast
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\item 5 to 6 jelly jars with new two-piece lids. 8 ounce
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\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.
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\subsection{Dill Pickles}
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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
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\item 11 cups water
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\item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
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\subsection{Homemade Ketchup}
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source: \url{https://www.simplycanning.com/homemade-ketchup/}
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\item 4 quarts tomato puree or chopped tomatoes
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\subsubsection{Directions}
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\item Prepare jars and start heating boiling water bath.
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\newpage
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\subsection{Jalapeño Jelly}
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source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
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\begin{itemize}
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\item 1 large green bell pepper
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\subsubsection{Directions}
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\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.
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\end{enumerate}
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\subsection{Pickled Jalapeño Peppers}
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|
398
|
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
|
398
|
399
|
|
399
|
400
|
\subsubsection{Ingredients}
|
400
|
|
-\label{sec:org2027a27}
|
|
401
|
+\label{sec:org6ef4ec9}
|
401
|
402
|
|
402
|
403
|
\begin{itemize}
|
403
|
404
|
\item 1 1/2 lbs (675g) Jalapeño Peppers
|
|
@@ -409,7 +410,7 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
409
|
410
|
\end{itemize}
|
410
|
411
|
|
411
|
412
|
\subsubsection{Directions}
|
412
|
|
-\label{sec:org4be395d}
|
|
413
|
+\label{sec:orge611073}
|
413
|
414
|
|
414
|
415
|
\begin{enumerate}
|
415
|
416
|
\item Sterilize three 16oz jars and lids in a boiling water bath.
|
|
@@ -427,11 +428,11 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
427
|
428
|
\end{enumerate}
|
428
|
429
|
|
429
|
430
|
\subsection{Strawberry Jalapeno Jam}
|
430
|
|
-\label{sec:org6760a5f}
|
|
431
|
+\label{sec:orgdc53bb5}
|
431
|
432
|
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
|
432
|
433
|
|
433
|
434
|
\subsubsection{Ingredients}
|
434
|
|
-\label{sec:orgc11a581}
|
|
435
|
+\label{sec:org06b9ab3}
|
435
|
436
|
|
436
|
437
|
\begin{itemize}
|
437
|
438
|
\item 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
|
|
@@ -442,7 +443,7 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
442
|
443
|
\end{itemize}
|
443
|
444
|
|
444
|
445
|
\subsubsection{Directions}
|
445
|
|
-\label{sec:org313b42b}
|
|
446
|
+\label{sec:org5348693}
|
446
|
447
|
|
447
|
448
|
\begin{enumerate}
|
448
|
449
|
\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
|
|
@@ -452,13 +453,13 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
452
|
453
|
\end{enumerate}
|
453
|
454
|
|
454
|
455
|
\section{Desserts}
|
455
|
|
-\label{sec:orgdefc0af}
|
|
456
|
+\label{sec:org44fde70}
|
456
|
457
|
\subsection{Berry Pie}
|
457
|
|
-\label{sec:org794c3b5}
|
|
458
|
+\label{sec:org0f35098}
|
458
|
459
|
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
|
459
|
460
|
|
460
|
461
|
\subsubsection{Ingredients}
|
461
|
|
-\label{sec:org5794171}
|
|
462
|
+\label{sec:org977a6cb}
|
462
|
463
|
|
463
|
464
|
\begin{itemize}
|
464
|
465
|
\item 1/2 cup water
|
|
@@ -473,7 +474,7 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
473
|
474
|
\end{itemize}
|
474
|
475
|
|
475
|
476
|
\subsubsection{Directions}
|
476
|
|
-\label{sec:orgc831dce}
|
|
477
|
+\label{sec:org66d6f2a}
|
477
|
478
|
|
478
|
479
|
\begin{enumerate}
|
479
|
480
|
\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.
|
|
@@ -484,11 +485,11 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
484
|
485
|
|
485
|
486
|
\newpage
|
486
|
487
|
\subsection{Boston Cream Doughnuts}
|
487
|
|
-\label{sec:orge35a8ad}
|
|
488
|
+\label{sec:orgbe7a509}
|
488
|
489
|
source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
|
489
|
490
|
|
490
|
491
|
\subsubsection{Ingredients}
|
491
|
|
-\label{sec:org2c255e0}
|
|
492
|
+\label{sec:orgb9c70b4}
|
492
|
493
|
|
493
|
494
|
\begin{itemize}
|
494
|
495
|
\item 1 1/2 cups milk
|
|
@@ -502,7 +503,7 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
502
|
503
|
\end{itemize}
|
503
|
504
|
|
504
|
505
|
\subsubsection{Directions}
|
505
|
|
-\label{sec:org1522787}
|
|
506
|
+\label{sec:orga2c304a}
|
506
|
507
|
|
507
|
508
|
\begin{enumerate}
|
508
|
509
|
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
|
|
@@ -517,11 +518,11 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
517
|
518
|
\end{enumerate}
|
518
|
519
|
|
519
|
520
|
\subsection{Butter Flaky Pie Crust}
|
520
|
|
-\label{sec:org80ecaf2}
|
|
521
|
+\label{sec:org022dfb4}
|
521
|
522
|
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
|
522
|
523
|
|
523
|
524
|
\subsubsection{Ingredients}
|
524
|
|
-\label{sec:org90f5353}
|
|
525
|
+\label{sec:org0a96449}
|
525
|
526
|
|
526
|
527
|
\begin{itemize}
|
527
|
528
|
\item 1-1/4 cups all-purpose flour
|
|
@@ -531,7 +532,7 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
531
|
532
|
\end{itemize}
|
532
|
533
|
|
533
|
534
|
\subsubsection{Directions}
|
534
|
|
-\label{sec:orgfcba4b2}
|
|
535
|
+\label{sec:org27a44e1}
|
535
|
536
|
|
536
|
537
|
\begin{enumerate}
|
537
|
538
|
\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.
|
|
@@ -539,11 +540,11 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
539
|
540
|
\end{enumerate}
|
540
|
541
|
|
541
|
542
|
\subsection{Chocolate Chip Cookies}
|
542
|
|
-\label{sec:org07b54f3}
|
|
543
|
+\label{sec:orge719512}
|
543
|
544
|
source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
|
544
|
545
|
|
545
|
546
|
\subsubsection{Ingredients}
|
546
|
|
-\label{sec:org94f086a}
|
|
547
|
+\label{sec:orgb6c7784}
|
547
|
548
|
|
548
|
549
|
\begin{itemize}
|
549
|
550
|
\item 2 1/4 cups all-purpose flour
|
|
@@ -559,7 +560,7 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
559
|
560
|
\end{itemize}
|
560
|
561
|
|
561
|
562
|
\subsubsection{Directions}
|
562
|
|
-\label{sec:org17a1b35}
|
|
563
|
+\label{sec:org36a8bd4}
|
563
|
564
|
|
564
|
565
|
\begin{enumerate}
|
565
|
566
|
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
|
|
@@ -570,11 +571,11 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
570
|
571
|
\end{enumerate}
|
571
|
572
|
|
572
|
573
|
\subsection{Cocoa Pie}
|
573
|
|
-\label{sec:org1996b37}
|
|
574
|
+\label{sec:org06eae24}
|
574
|
575
|
source: grandma's cookbook, servings: 1 pie
|
575
|
576
|
|
576
|
577
|
\subsubsection{Ingredients}
|
577
|
|
-\label{sec:org11996a2}
|
|
578
|
+\label{sec:org03e2b7d}
|
578
|
579
|
|
579
|
580
|
\begin{itemize}
|
580
|
581
|
\item 1/3 cup cocoa
|
|
@@ -589,7 +590,7 @@ source: grandma's cookbook, servings: 1 pie
|
589
|
590
|
\end{itemize}
|
590
|
591
|
|
591
|
592
|
\subsubsection{Directions}
|
592
|
|
-\label{sec:org9caaee1}
|
|
593
|
+\label{sec:orgb1da5c2}
|
593
|
594
|
|
594
|
595
|
\begin{enumerate}
|
595
|
596
|
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
|
|
@@ -607,11 +608,11 @@ source: grandma's cookbook, servings: 1 pie
|
607
|
608
|
|
608
|
609
|
\newpage
|
609
|
610
|
\subsection{Italian Anisette Cookies}
|
610
|
|
-\label{sec:org577d3c3}
|
|
611
|
+\label{sec:org33a49fd}
|
611
|
612
|
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
|
612
|
613
|
|
613
|
614
|
\subsubsection{Ingredients}
|
614
|
|
-\label{sec:org286c170}
|
|
615
|
+\label{sec:org1eee750}
|
615
|
616
|
|
616
|
617
|
\begin{itemize}
|
617
|
618
|
\item 4 cups all-purpose flour Step 1
|
|
@@ -627,7 +628,7 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
627
|
628
|
\end{itemize}
|
628
|
629
|
|
629
|
630
|
\subsubsection{Directions}
|
630
|
|
-\label{sec:org79bee67}
|
|
631
|
+\label{sec:org0388a4a}
|
631
|
632
|
|
632
|
633
|
\begin{enumerate}
|
633
|
634
|
\item Preheat oven to 375 degrees F (190 degrees C).
|
|
@@ -637,11 +638,11 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
637
|
638
|
\end{enumerate}
|
638
|
639
|
|
639
|
640
|
\subsection{Lemon Custard Filling}
|
640
|
|
-\label{sec:orgfcba124}
|
|
641
|
+\label{sec:org0714e3e}
|
641
|
642
|
source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
|
642
|
643
|
|
643
|
644
|
\subsubsection{Ingredients}
|
644
|
|
-\label{sec:org72b5b97}
|
|
645
|
+\label{sec:orgc56183d}
|
645
|
646
|
|
646
|
647
|
\begin{itemize}
|
647
|
648
|
\item 1/2 cup white sugar
|
|
@@ -654,7 +655,7 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
654
|
655
|
\end{itemize}
|
655
|
656
|
|
656
|
657
|
\subsubsection{Directions}
|
657
|
|
-\label{sec:org75bd70e}
|
|
658
|
+\label{sec:org4092873}
|
658
|
659
|
|
659
|
660
|
\begin{enumerate}
|
660
|
661
|
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
|
|
@@ -665,11 +666,11 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
665
|
666
|
\end{enumerate}
|
666
|
667
|
|
667
|
668
|
\subsection{Maple Glaze for Doughnuts}
|
668
|
|
-\label{sec:orga5b8beb}
|
|
669
|
+\label{sec:orga0881ca}
|
669
|
670
|
source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
|
670
|
671
|
|
671
|
672
|
\subsubsection{Ingredients}
|
672
|
|
-\label{sec:orgea343e9}
|
|
673
|
+\label{sec:org6680035}
|
673
|
674
|
|
674
|
675
|
\begin{itemize}
|
675
|
676
|
\item 2 cups confectioners' sugar
|
|
@@ -679,31 +680,31 @@ source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, se
|
679
|
680
|
\end{itemize}
|
680
|
681
|
|
681
|
682
|
\subsubsection{Directions}
|
682
|
|
-\label{sec:org97a5a34}
|
|
683
|
+\label{sec:org8db9fae}
|
683
|
684
|
|
684
|
685
|
\begin{enumerate}
|
685
|
686
|
\item In a small bowl, whisk all ingredients until smooth.
|
686
|
687
|
\end{enumerate}
|
687
|
688
|
|
688
|
689
|
\section{Entrées}
|
689
|
|
-\label{sec:org1848033}
|
|
690
|
+\label{sec:org8420ddb}
|
690
|
691
|
\subsection{Ahi Ogo Poke}
|
691
|
|
-\label{sec:org6eb1342}
|
|
692
|
+\label{sec:org7695378}
|
692
|
693
|
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
693
|
694
|
|
694
|
695
|
\subsubsection{Ingredients}
|
695
|
|
-\label{sec:orgd91fcdd}
|
|
696
|
+\label{sec:orga3e716a}
|
696
|
697
|
|
697
|
698
|
\begin{itemize}
|
698
|
699
|
\item 1lb. quality Ahi tuna
|
699
|
700
|
\item 1/8lb. ogo (seaweed)
|
700
|
|
-\item 1tbls. Hawaiian Alaea Salt
|
|
701
|
+\item 1tsp. Hawaiian Alaea Salt
|
701
|
702
|
\item 1tsp. Sesame seed oil
|
702
|
703
|
\item 1tbls. Kukui Nut ground
|
703
|
704
|
\end{itemize}
|
704
|
705
|
|
705
|
706
|
\subsubsection{Directions}
|
706
|
|
-\label{sec:org6ad2268}
|
|
707
|
+\label{sec:orgbb59947}
|
707
|
708
|
|
708
|
709
|
\begin{enumerate}
|
709
|
710
|
\item Roughly chop ogo and place in a bowl. Sweet onions also work.
|
|
@@ -711,11 +712,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
711
|
712
|
\end{enumerate}
|
712
|
713
|
|
713
|
714
|
\subsection{Ginger Meat}
|
714
|
|
-\label{sec:org77af531}
|
|
715
|
+\label{sec:org976ef73}
|
715
|
716
|
source: bema
|
716
|
717
|
|
717
|
718
|
\subsubsection{Ingredients}
|
718
|
|
-\label{sec:orgb34f8ab}
|
|
719
|
+\label{sec:orgd8c8c98}
|
719
|
720
|
|
720
|
721
|
\begin{itemize}
|
721
|
722
|
\item Fresh ginger the size of palm
|
|
@@ -725,7 +726,7 @@ source: bema
|
725
|
726
|
\end{itemize}
|
726
|
727
|
|
727
|
728
|
\subsubsection{Directions}
|
728
|
|
-\label{sec:org5fc04c2}
|
|
729
|
+\label{sec:org5cdb121}
|
729
|
730
|
|
730
|
731
|
\begin{enumerate}
|
731
|
732
|
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
|
|
@@ -735,11 +736,11 @@ source: bema
|
735
|
736
|
|
736
|
737
|
|
737
|
738
|
\subsection{Kalua Pork}
|
738
|
|
-\label{sec:org053f9b6}
|
|
739
|
+\label{sec:org9f54b18}
|
739
|
740
|
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
|
740
|
741
|
|
741
|
742
|
\subsubsection{Ingredients}
|
742
|
|
-\label{sec:orgd658958}
|
|
743
|
+\label{sec:org5fdebec}
|
743
|
744
|
\begin{itemize}
|
744
|
745
|
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
|
745
|
746
|
\item 7lb Pork Butt
|
|
@@ -747,7 +748,7 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
747
|
748
|
\end{itemize}
|
748
|
749
|
|
749
|
750
|
\subsubsection{Directions}
|
750
|
|
-\label{sec:orgcd28fbc}
|
|
751
|
+\label{sec:org1214869}
|
751
|
752
|
\begin{enumerate}
|
752
|
753
|
\item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
|
753
|
754
|
\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.
|
|
@@ -758,11 +759,11 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
758
|
759
|
\end{enumerate}
|
759
|
760
|
|
760
|
761
|
\subsection{Kau Yuk}
|
761
|
|
-\label{sec:org011e674}
|
|
762
|
+\label{sec:orga760c24}
|
762
|
763
|
source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
763
|
764
|
|
764
|
765
|
\subsubsection{Ingredients:}
|
765
|
|
-\label{sec:org3b932e5}
|
|
766
|
+\label{sec:org9d4049f}
|
766
|
767
|
|
767
|
768
|
\begin{itemize}
|
768
|
769
|
\item 3 lbs Pork Belly
|
|
@@ -779,7 +780,7 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
779
|
780
|
\end{itemize}
|
780
|
781
|
|
781
|
782
|
\subsubsection{Directions:}
|
782
|
|
-\label{sec:org5491903}
|
|
783
|
+\label{sec:org0a14804}
|
783
|
784
|
|
784
|
785
|
\begin{enumerate}
|
785
|
786
|
\item Mix everything except pork in a large bowl.
|
|
@@ -794,11 +795,11 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
794
|
795
|
|
795
|
796
|
\newpage
|
796
|
797
|
\subsection{Mochiko Chicken}
|
797
|
|
-\label{sec:orga359d96}
|
|
798
|
+\label{sec:org9a98b4e}
|
798
|
799
|
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
|
799
|
800
|
|
800
|
801
|
\subsubsection{Ingredients}
|
801
|
|
-\label{sec:org87da21d}
|
|
802
|
+\label{sec:org94f9c97}
|
802
|
803
|
|
803
|
804
|
\begin{itemize}
|
804
|
805
|
\item 2 pounds boneless skinless chicken thighs
|
|
@@ -816,7 +817,7 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
816
|
817
|
\end{itemize}
|
817
|
818
|
|
818
|
819
|
\subsubsection{Directions}
|
819
|
|
-\label{sec:org7df1f04}
|
|
820
|
+\label{sec:org3ed04cd}
|
820
|
821
|
|
821
|
822
|
\begin{enumerate}
|
822
|
823
|
\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
|
|
@@ -828,11 +829,11 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
828
|
829
|
\end{enumerate}
|
829
|
830
|
|
830
|
831
|
\subsection{Peanut Butter Chicken}
|
831
|
|
-\label{sec:org77f00d7}
|
|
832
|
+\label{sec:org91b3e09}
|
832
|
833
|
source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
|
833
|
834
|
|
834
|
835
|
\subsubsection{Ingredients}
|
835
|
|
-\label{sec:orgf65bc46}
|
|
836
|
+\label{sec:org6022be0}
|
836
|
837
|
|
837
|
838
|
\begin{itemize}
|
838
|
839
|
\item 800g (1 3/4 pounds) chicken breast
|
|
@@ -851,7 +852,7 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
851
|
852
|
\end{itemize}
|
852
|
853
|
|
853
|
854
|
\subsubsection{Directions}
|
854
|
|
-\label{sec:orga71e4c7}
|
|
855
|
+\label{sec:orgbc8292b}
|
855
|
856
|
|
856
|
857
|
\begin{enumerate}
|
857
|
858
|
\item Cut the chicken breast into small cubes.
|
|
@@ -862,11 +863,11 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
862
|
863
|
|
863
|
864
|
|
864
|
865
|
\subsection{Sesame Chicken}
|
865
|
|
-\label{sec:org5c88b97}
|
|
866
|
+\label{sec:org4fbed66}
|
866
|
867
|
source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
867
|
868
|
|
868
|
869
|
\subsubsection{Ingredients}
|
869
|
|
-\label{sec:org30b6e95}
|
|
870
|
+\label{sec:orgc80c239}
|
870
|
871
|
|
871
|
872
|
\begin{itemize}
|
872
|
873
|
\item 1 lb chicken thigh cut into 1.5 inches cubes
|
|
@@ -891,7 +892,7 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
891
|
892
|
\end{itemize}
|
892
|
893
|
|
893
|
894
|
\subsubsection{Directions}
|
894
|
|
-\label{sec:orgd34e526}
|
|
895
|
+\label{sec:org484baac}
|
895
|
896
|
|
896
|
897
|
\begin{enumerate}
|
897
|
898
|
\item Cut chicken into 1 inch cubes
|
|
@@ -905,11 +906,11 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
905
|
906
|
|
906
|
907
|
|
907
|
908
|
\subsection{Spicy Ahi Tuna Poke Bowl}
|
908
|
|
-\label{sec:org53829c7}
|
|
909
|
+\label{sec:org0ac2645}
|
909
|
910
|
source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
|
910
|
911
|
|
911
|
912
|
\subsubsection{Ingredients}
|
912
|
|
-\label{sec:orgb1d2da1}
|
|
913
|
+\label{sec:org6920118}
|
913
|
914
|
|
914
|
915
|
\begin{itemize}
|
915
|
916
|
\item 280 g ahi tuna (a little more than 1/2 lbs)
|
|
@@ -929,7 +930,7 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
929
|
930
|
\end{itemize}
|
930
|
931
|
|
931
|
932
|
\subsubsection{Directions}
|
932
|
|
-\label{sec:org4af1c6d}
|
|
933
|
+\label{sec:orgabfafe8}
|
933
|
934
|
|
934
|
935
|
\begin{enumerate}
|
935
|
936
|
\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.)
|
|
@@ -945,11 +946,11 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
945
|
946
|
|
946
|
947
|
\newpage
|
947
|
948
|
\subsection{Steamed Dumplings}
|
948
|
|
-\label{sec:orge60e912}
|
|
949
|
+\label{sec:orgb42823a}
|
949
|
950
|
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
|
950
|
951
|
|
951
|
952
|
\subsubsection{Starter}
|
952
|
|
-\label{sec:orgff5d47c}
|
|
953
|
+\label{sec:org302aac1}
|
953
|
954
|
\begin{itemize}
|
954
|
955
|
\item 2 tablespoons active dry yeast
|
955
|
956
|
\item 1 tablespoon sugar
|
|
@@ -957,7 +958,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
957
|
958
|
\item 1/2 cup water
|
958
|
959
|
\end{itemize}
|
959
|
960
|
\subsubsection{Dough}
|
960
|
|
-\label{sec:org8a4ac0e}
|
|
961
|
+\label{sec:orgfde60b6}
|
961
|
962
|
\begin{itemize}
|
962
|
963
|
\item 3 cups all-purpose flour
|
963
|
964
|
\item 1 cup water
|
|
@@ -966,7 +967,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
966
|
967
|
\item 2 tablespoons vegetable oil
|
967
|
968
|
\end{itemize}
|
968
|
969
|
\subsubsection{Filling}
|
969
|
|
-\label{sec:org9e7f660}
|
|
970
|
+\label{sec:org3d53b47}
|
970
|
971
|
\begin{itemize}
|
971
|
972
|
\item 1 pound ground pork
|
972
|
973
|
\item 4 scallions, chopped
|
|
@@ -977,7 +978,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
977
|
978
|
\item 1 teaspoon sesame oil
|
978
|
979
|
\end{itemize}
|
979
|
980
|
\subsubsection{Sauce}
|
980
|
|
-\label{sec:orgbb9a718}
|
|
981
|
+\label{sec:org2a7efbd}
|
981
|
982
|
\begin{itemize}
|
982
|
983
|
\item 1/2 cup soy sauce
|
983
|
984
|
\item 2 teaspoons sesame oil
|
|
@@ -986,7 +987,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
986
|
987
|
\end{itemize}
|
987
|
988
|
|
988
|
989
|
\subsubsection{Directions}
|
989
|
|
-\label{sec:org2fd9613}
|
|
990
|
+\label{sec:orgbaf4c91}
|
990
|
991
|
|
991
|
992
|
\begin{enumerate}
|
992
|
993
|
\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
|
|
@@ -1003,10 +1004,10 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1003
|
1004
|
\end{enumerate}
|
1004
|
1005
|
|
1005
|
1006
|
\subsection{Spam Fried Rice}
|
1006
|
|
-\label{sec:org66e15e2}
|
|
1007
|
+\label{sec:org3022020}
|
1007
|
1008
|
source: yungmysterymane's quick and easy fried rice
|
1008
|
1009
|
\subsubsection{Ingredients:}
|
1009
|
|
-\label{sec:org570579a}
|
|
1010
|
+\label{sec:orga7de0a6}
|
1010
|
1011
|
|
1011
|
1012
|
\begin{itemize}
|
1012
|
1013
|
\item 1 cup of cooked rice, cooled
|
|
@@ -1019,7 +1020,7 @@ source: yungmysterymane's quick and easy fried rice
|
1019
|
1020
|
\end{itemize}
|
1020
|
1021
|
|
1021
|
1022
|
\subsubsection{Seasonings:}
|
1022
|
|
-\label{sec:orgdd0de7c}
|
|
1023
|
+\label{sec:orgddc51db}
|
1023
|
1024
|
\begin{itemize}
|
1024
|
1025
|
\item Ichimi togarashi (red pepper)
|
1025
|
1026
|
\item salt
|
|
@@ -1028,7 +1029,7 @@ source: yungmysterymane's quick and easy fried rice
|
1028
|
1029
|
\end{itemize}
|
1029
|
1030
|
|
1030
|
1031
|
\subsubsection{Directions:}
|
1031
|
|
-\label{sec:org6dfc0ca}
|
|
1032
|
+\label{sec:org9b746f4}
|
1032
|
1033
|
|
1033
|
1034
|
\begin{enumerate}
|
1034
|
1035
|
\item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
|
|
@@ -1040,11 +1041,11 @@ source: yungmysterymane's quick and easy fried rice
|
1040
|
1041
|
\end{enumerate}
|
1041
|
1042
|
|
1042
|
1043
|
\subsection{Turkey Jook}
|
1043
|
|
-\label{sec:orgb772632}
|
|
1044
|
+\label{sec:org3643a57}
|
1044
|
1045
|
source: bema
|
1045
|
1046
|
|
1046
|
1047
|
\subsubsection{Ingredients}
|
1047
|
|
-\label{sec:orgc1a1885}
|
|
1048
|
+\label{sec:org267f911}
|
1048
|
1049
|
|
1049
|
1050
|
\begin{itemize}
|
1050
|
1051
|
\item 1/4 cup soy sauce
|
|
@@ -1056,7 +1057,7 @@ source: bema
|
1056
|
1057
|
\end{itemize}
|
1057
|
1058
|
|
1058
|
1059
|
\subsubsection{Directions}
|
1059
|
|
-\label{sec:orgb08b6a5}
|
|
1060
|
+\label{sec:org6e6b3a6}
|
1060
|
1061
|
|
1061
|
1062
|
\begin{enumerate}
|
1062
|
1063
|
\item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
|
|
@@ -1065,12 +1066,12 @@ source: bema
|
1065
|
1066
|
\end{enumerate}
|
1066
|
1067
|
|
1067
|
1068
|
\section{Sides}
|
1068
|
|
-\label{sec:orgd4bc7fb}
|
|
1069
|
+\label{sec:org194932f}
|
1069
|
1070
|
\subsection{Blue Cheese Dressing}
|
1070
|
|
-\label{sec:orgd2e4114}
|
|
1071
|
+\label{sec:org7a67af6}
|
1071
|
1072
|
source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
|
1072
|
1073
|
\subsubsection{Ingredients}
|
1073
|
|
-\label{sec:org485e13a}
|
|
1074
|
+\label{sec:org8a146fe}
|
1074
|
1075
|
|
1075
|
1076
|
\begin{itemize}
|
1076
|
1077
|
\item 1-1/2 cups mayonnaise
|
|
@@ -1083,7 +1084,7 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1083
|
1084
|
\item 1 cup (4 ounces) crumbled blue cheese
|
1084
|
1085
|
\end{itemize}
|
1085
|
1086
|
\subsubsection{Directions}
|
1086
|
|
-\label{sec:org031da27}
|
|
1087
|
+\label{sec:org7cf919c}
|
1087
|
1088
|
|
1088
|
1089
|
\begin{enumerate}
|
1089
|
1090
|
\item In a bowl, combine the first seven ingredients.
|
|
@@ -1091,13 +1092,12 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1091
|
1092
|
\item Cover and chill at least 2 hours. Store in the refrigerator.
|
1092
|
1093
|
\end{enumerate}
|
1093
|
1094
|
|
1094
|
|
-
|
1095
|
1095
|
\subsection{Burger Buns}
|
1096
|
|
-\label{sec:org41cbbce}
|
|
1096
|
+\label{sec:orge338d2d}
|
1097
|
1097
|
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
|
1098
|
1098
|
|
1099
|
1099
|
\subsubsection{Ingredients}
|
1100
|
|
-\label{sec:orgf6741c4}
|
|
1100
|
+\label{sec:orge054d20}
|
1101
|
1101
|
|
1102
|
1102
|
\begin{itemize}
|
1103
|
1103
|
\item 3/4 to 1 cup lukewarm water
|
|
@@ -1111,7 +1111,7 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1111
|
1111
|
\end{itemize}
|
1112
|
1112
|
|
1113
|
1113
|
\subsubsection{Directions}
|
1114
|
|
-\label{sec:org169542c}
|
|
1114
|
+\label{sec:org8d32414}
|
1115
|
1115
|
\begin{enumerate}
|
1116
|
1116
|
\item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
|
1117
|
1117
|
\item Let rise for 1-2 hours or until doubled.
|
|
@@ -1123,11 +1123,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1123
|
1123
|
\end{enumerate}
|
1124
|
1124
|
\newpage
|
1125
|
1125
|
\subsection{Cream Tuna}
|
1126
|
|
-\label{sec:orgca5209c}
|
|
1126
|
+\label{sec:orgef0f527}
|
1127
|
1127
|
source: bema
|
1128
|
1128
|
|
1129
|
1129
|
\subsubsection{Ingredients}
|
1130
|
|
-\label{sec:org9192558}
|
|
1130
|
+\label{sec:orgdf7944f}
|
1131
|
1131
|
|
1132
|
1132
|
\begin{itemize}
|
1133
|
1133
|
\item 1 onion
|
|
@@ -1137,7 +1137,7 @@ source: bema
|
1137
|
1137
|
\end{itemize}
|
1138
|
1138
|
|
1139
|
1139
|
\subsubsection{Directions}
|
1140
|
|
-\label{sec:org6937cbc}
|
|
1140
|
+\label{sec:org3121ce6}
|
1141
|
1141
|
|
1142
|
1142
|
\begin{enumerate}
|
1143
|
1143
|
\item Chop up onion and brown.
|
|
@@ -1145,11 +1145,11 @@ source: bema
|
1145
|
1145
|
\item Cook on stove for 5 minutes.
|
1146
|
1146
|
\end{enumerate}
|
1147
|
1147
|
\subsection{Garlic Aioli}
|
1148
|
|
-\label{sec:orga2ed78a}
|
|
1148
|
+\label{sec:org0fe7140}
|
1149
|
1149
|
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
|
1150
|
1150
|
|
1151
|
1151
|
\subsubsection{Ingredients}
|
1152
|
|
-\label{sec:orgc88b06e}
|
|
1152
|
+\label{sec:org8f256a7}
|
1153
|
1153
|
|
1154
|
1154
|
\begin{itemize}
|
1155
|
1155
|
\item 3/4 cup mayonnaise
|
|
@@ -1160,17 +1160,17 @@ source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8
|
1160
|
1160
|
\end{itemize}
|
1161
|
1161
|
|
1162
|
1162
|
\subsubsection{Directions}
|
1163
|
|
-\label{sec:org83db866}
|
|
1163
|
+\label{sec:org480f88c}
|
1164
|
1164
|
|
1165
|
1165
|
\begin{enumerate}
|
1166
|
1166
|
\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
|
1167
|
1167
|
\end{enumerate}
|
1168
|
1168
|
\subsection{Macaroni Salad}
|
1169
|
|
-\label{sec:org5326d5e}
|
|
1169
|
+\label{sec:org1bf531c}
|
1170
|
1170
|
source: bema
|
1171
|
1171
|
|
1172
|
1172
|
\subsubsection{Ingredients}
|
1173
|
|
-\label{sec:orgf187489}
|
|
1173
|
+\label{sec:org972acf2}
|
1174
|
1174
|
|
1175
|
1175
|
\begin{itemize}
|
1176
|
1176
|
\item 1/2 box macaroni
|
|
@@ -1183,7 +1183,7 @@ source: bema
|
1183
|
1183
|
\end{itemize}
|
1184
|
1184
|
|
1185
|
1185
|
\subsubsection{Directions}
|
1186
|
|
-\label{sec:org5d06132}
|
|
1186
|
+\label{sec:org4150ed0}
|
1187
|
1187
|
|
1188
|
1188
|
\begin{enumerate}
|
1189
|
1189
|
\item Cook macaroni
|
|
@@ -1191,11 +1191,11 @@ source: bema
|
1191
|
1191
|
\end{enumerate}
|
1192
|
1192
|
|
1193
|
1193
|
\subsection{Yeast Rolls}
|
1194
|
|
-\label{sec:orgf7f5f63}
|
|
1194
|
+\label{sec:org0a9c7a1}
|
1195
|
1195
|
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1196
|
1196
|
|
1197
|
1197
|
\subsubsection{Ingredients}
|
1198
|
|
-\label{sec:org35ba518}
|
|
1198
|
+\label{sec:orgd55d3c2}
|
1199
|
1199
|
|
1200
|
1200
|
\begin{itemize}
|
1201
|
1201
|
\item 1 package dry yeast
|
|
@@ -1207,7 +1207,7 @@ source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1207
|
1207
|
\end{itemize}
|
1208
|
1208
|
|
1209
|
1209
|
\subsubsection{Directions}
|
1210
|
|
-\label{sec:org6c3482d}
|
|
1210
|
+\label{sec:org5054282}
|
1211
|
1211
|
|
1212
|
1212
|
\begin{enumerate}
|
1213
|
1213
|
\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
|