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recipes.org

 
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 *** Directions
     1. Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
     2. Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
+
 ** Dutch Baby
   source: https://cooking.nytimes.com/recipes/6648-dutch-baby, ready-in: 40 minutes
 
     5. Spread butter on muffins, add bacon, egg, and sauce.
 
 
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 ** English Muffins
   source: https://www.kingarthurbaking.com/recipes/english-muffins-recipe, servings: 16 large (3" to 3 1/2") English muffins, prep-time: 25 minutes, cook-time: 30 minutes, ready-in: 2 hours, 20 minutes
 
 
 # 
 
+
 * Canning
 ** Apple Pectin
   source: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/, servings: 1 1/2 cups, time:     24 hours (60 minutes active cooking)
     7. Clean rims and steal with lids, boil in canner for 10 minutes.
 
 
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 ** Homemade Sriracha
   source: https://freshbitesdaily.com/sriracha/
 
        4. Dry off jars and set aside to cool.
     6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
 
+
 ** Strawberry Jalapeño Jam
   source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
 
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 * Desserts
 ** Berry Pie
   source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins
      3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
+
 ** Boston Cream Doughnuts
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 
 
 
+
 ** Cocoa Pie
   source: grandma's cookbook
 # , servings: 1 pie
      4. Remove from heat and stir in lemon juice and butter.
      5. Cover with plastic wrap until completely cooled.
 
-** Maple Glaze for Doughnuts
+** Maple Doughnut Glaze
   source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 *** Ingredients
     2. Marinate any meat for 3 to 4 days.
     3. Cook meat on grill.
 
+
 ** Green Curry
      source: https://rasamalaysia.com/green-curry/, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes
 
 
 
 
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 ** Kau Yuk
   source: https://www.youtube.com/watch?v=-7apby-qWqM
 
      7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
      8. Steam in bowl for 3-3.5 hours until meat is tender.
 
+
 ** Mochiko Chicken
   source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes
 
     5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
     6. To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.
 
+
 ** Spam Fried Rice
 source: yungmysterymane
 *** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
     7. Brush with remaining butter after removing from oven. Cool on a wire rack.
 
 
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 ** Cream Tuna
 source: bema
 
 *** Directions
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
-** COMMENT Garlic Dipping Sauce
-  source: https://copykat.com/papa-johns-garlic-dipping-sauce/
-
-*** Ingredients
-
-    - 1/4   pound    salted butter
-    - 2   teaspoons    garlic powder
-    - 1/8   teaspoon    salt
-
-*** Directions
-
-     1. Place butter into a small sauce pan over low heat.  Allow the butter to gently melt.  Do not stir the butter while it is melting.
-     2. The butter will separate into three different layers.   The butter will become foamy on top.   There will be clear layer in the middle.   Towards the bottom of the pan will be a layer of the milk solids.
-     3. When the foamy layer forms.   Spoon off the foamy layer and discard.   Gently decant the middle layer of the butter into a small dish.   You should end up with about a tablespoon of milk solids in the bottom of the pan.   Discard the milk solids. 
-     4. Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 ** Macaroni Salad
 source: bema
 
     1. Cook macaroni
     2. Mix in bowl and chil
 
+
 ** Onion Rings
 source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/