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-% Created 2021-08-18 Wed 00:08
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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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\usepackage{capt-of}
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\usepackage{hyperref}
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\usepackage[fontsize=9pt]{scrextend} \usepackage{lmodern} \usepackage[T1]{fontenc}
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+\usepackage[english]{babel}
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+\addto\captionsenglish{\renewcommand\contentsname{\vspace*{-.54in}}}
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\renewcommand\labelitemi{--}
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\usepackage{multicol}
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\hypersetup{hidelinks,breaklinks=true} \usepackage{enumitem}
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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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\end{itemize}
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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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\end{enumerate}
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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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\subsubsection{Ingredients}
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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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\subsubsection{Directions}
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\item Preheat oven to 425 degrees.
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\end{enumerate}
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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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\item 3 1/2 tablespoons lemon juice
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\item 1 pinch ground white pepper
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-\item ⅛ teaspoon Worcestershire sauce
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+\item 1/2 teaspoon Worcestershire sauce
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\item 1 tablespoon water
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\item 1 cup butter, melted
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\item 1/4 teaspoon salt
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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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\end{enumerate}
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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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\subsubsection{Ingredients:}
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\item 7 large, tart apples
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\subsubsection{Instructions:}
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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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\begin{itemize}
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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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\item 12 jalapeno peppers
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-\item 1 1/2 cups apple cider vinegar
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+\item 1- 1/2 cups apple cider vinegar
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\item 1 pinch salt
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-\item 4 1/4 cups granulated sugar
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+\item 4- 1/4 cups granulated sugar
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\item 4 ounces liquid pectin
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380
|
382
|
\item 4 jalapeno peppers, seeded and finely chopped
|
381
|
383
|
\end{itemize}
|
382
|
384
|
|
383
|
385
|
\subsubsection{Directions}
|
384
|
|
-\label{sec:orgabd1a2f}
|
|
386
|
+\label{sec:org87cddd5}
|
385
|
387
|
|
386
|
388
|
\begin{enumerate}
|
387
|
389
|
\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.
|
|
@@ -391,11 +393,11 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
|
391
|
393
|
\end{enumerate}
|
392
|
394
|
|
393
|
395
|
\subsection{Pickled Jalapeño Peppers}
|
394
|
|
-\label{sec:org0ae5d12}
|
|
396
|
+\label{sec:org5a76b05}
|
395
|
397
|
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
|
396
|
398
|
|
397
|
399
|
\subsubsection{Ingredients}
|
398
|
|
-\label{sec:org0b2c4d3}
|
|
400
|
+\label{sec:org2027a27}
|
399
|
401
|
|
400
|
402
|
\begin{itemize}
|
401
|
403
|
\item 1 1/2 lbs (675g) Jalapeño Peppers
|
|
@@ -407,7 +409,7 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
407
|
409
|
\end{itemize}
|
408
|
410
|
|
409
|
411
|
\subsubsection{Directions}
|
410
|
|
-\label{sec:org1fbac70}
|
|
412
|
+\label{sec:org4be395d}
|
411
|
413
|
|
412
|
414
|
\begin{enumerate}
|
413
|
415
|
\item Sterilize three 16oz jars and lids in a boiling water bath.
|
|
@@ -425,11 +427,11 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
425
|
427
|
\end{enumerate}
|
426
|
428
|
|
427
|
429
|
\subsection{Strawberry Jalapeno Jam}
|
428
|
|
-\label{sec:org719bffa}
|
|
430
|
+\label{sec:org6760a5f}
|
429
|
431
|
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
|
430
|
432
|
|
431
|
433
|
\subsubsection{Ingredients}
|
432
|
|
-\label{sec:orgab40f48}
|
|
434
|
+\label{sec:orgc11a581}
|
433
|
435
|
|
434
|
436
|
\begin{itemize}
|
435
|
437
|
\item 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
|
|
@@ -440,7 +442,7 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
440
|
442
|
\end{itemize}
|
441
|
443
|
|
442
|
444
|
\subsubsection{Directions}
|
443
|
|
-\label{sec:orgc2de868}
|
|
445
|
+\label{sec:org313b42b}
|
444
|
446
|
|
445
|
447
|
\begin{enumerate}
|
446
|
448
|
\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
|
|
@@ -450,13 +452,13 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
450
|
452
|
\end{enumerate}
|
451
|
453
|
|
452
|
454
|
\section{Desserts}
|
453
|
|
-\label{sec:org383102f}
|
|
455
|
+\label{sec:orgdefc0af}
|
454
|
456
|
\subsection{Berry Pie}
|
455
|
|
-\label{sec:orgf9f37b4}
|
|
457
|
+\label{sec:org794c3b5}
|
456
|
458
|
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
|
457
|
459
|
|
458
|
460
|
\subsubsection{Ingredients}
|
459
|
|
-\label{sec:org97d8ac5}
|
|
461
|
+\label{sec:org5794171}
|
460
|
462
|
|
461
|
463
|
\begin{itemize}
|
462
|
464
|
\item 1/2 cup water
|
|
@@ -471,7 +473,7 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
471
|
473
|
\end{itemize}
|
472
|
474
|
|
473
|
475
|
\subsubsection{Directions}
|
474
|
|
-\label{sec:org149c401}
|
|
476
|
+\label{sec:orgc831dce}
|
475
|
477
|
|
476
|
478
|
\begin{enumerate}
|
477
|
479
|
\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.
|
|
@@ -482,11 +484,11 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
482
|
484
|
|
483
|
485
|
\newpage
|
484
|
486
|
\subsection{Boston Cream Doughnuts}
|
485
|
|
-\label{sec:org7d77c99}
|
|
487
|
+\label{sec:orge35a8ad}
|
486
|
488
|
source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
|
487
|
489
|
|
488
|
490
|
\subsubsection{Ingredients}
|
489
|
|
-\label{sec:orgb4859f9}
|
|
491
|
+\label{sec:org2c255e0}
|
490
|
492
|
|
491
|
493
|
\begin{itemize}
|
492
|
494
|
\item 1 1/2 cups milk
|
|
@@ -500,7 +502,7 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
500
|
502
|
\end{itemize}
|
501
|
503
|
|
502
|
504
|
\subsubsection{Directions}
|
503
|
|
-\label{sec:orgf073d3f}
|
|
505
|
+\label{sec:org1522787}
|
504
|
506
|
|
505
|
507
|
\begin{enumerate}
|
506
|
508
|
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
|
|
@@ -515,21 +517,21 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
515
|
517
|
\end{enumerate}
|
516
|
518
|
|
517
|
519
|
\subsection{Butter Flaky Pie Crust}
|
518
|
|
-\label{sec:orgac8188b}
|
|
520
|
+\label{sec:org80ecaf2}
|
519
|
521
|
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
|
520
|
522
|
|
521
|
523
|
\subsubsection{Ingredients}
|
522
|
|
-\label{sec:org9be4662}
|
|
524
|
+\label{sec:org90f5353}
|
523
|
525
|
|
524
|
526
|
\begin{itemize}
|
525
|
|
-\item 1 1/4 cups all-purpose flour
|
|
527
|
+\item 1-1/4 cups all-purpose flour
|
526
|
528
|
\item 1/4 teaspoon salt
|
527
|
529
|
\item 1/2 cup butter, chilled and diced
|
528
|
530
|
\item 1/4 cup ice water
|
529
|
531
|
\end{itemize}
|
530
|
532
|
|
531
|
533
|
\subsubsection{Directions}
|
532
|
|
-\label{sec:orgb49e5a2}
|
|
534
|
+\label{sec:orgfcba4b2}
|
533
|
535
|
|
534
|
536
|
\begin{enumerate}
|
535
|
537
|
\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.
|
|
@@ -537,11 +539,11 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
537
|
539
|
\end{enumerate}
|
538
|
540
|
|
539
|
541
|
\subsection{Chocolate Chip Cookies}
|
540
|
|
-\label{sec:org954cfbb}
|
|
542
|
+\label{sec:org07b54f3}
|
541
|
543
|
source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
|
542
|
544
|
|
543
|
545
|
\subsubsection{Ingredients}
|
544
|
|
-\label{sec:org10e6ff0}
|
|
546
|
+\label{sec:org94f086a}
|
545
|
547
|
|
546
|
548
|
\begin{itemize}
|
547
|
549
|
\item 2 1/4 cups all-purpose flour
|
|
@@ -557,7 +559,7 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
557
|
559
|
\end{itemize}
|
558
|
560
|
|
559
|
561
|
\subsubsection{Directions}
|
560
|
|
-\label{sec:org85029c8}
|
|
562
|
+\label{sec:org17a1b35}
|
561
|
563
|
|
562
|
564
|
\begin{enumerate}
|
563
|
565
|
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
|
|
@@ -568,11 +570,11 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
568
|
570
|
\end{enumerate}
|
569
|
571
|
|
570
|
572
|
\subsection{Cocoa Pie}
|
571
|
|
-\label{sec:org0420e63}
|
|
573
|
+\label{sec:org1996b37}
|
572
|
574
|
source: grandma's cookbook, servings: 1 pie
|
573
|
575
|
|
574
|
576
|
\subsubsection{Ingredients}
|
575
|
|
-\label{sec:org9e3320a}
|
|
577
|
+\label{sec:org11996a2}
|
576
|
578
|
|
577
|
579
|
\begin{itemize}
|
578
|
580
|
\item 1/3 cup cocoa
|
|
@@ -587,7 +589,7 @@ source: grandma's cookbook, servings: 1 pie
|
587
|
589
|
\end{itemize}
|
588
|
590
|
|
589
|
591
|
\subsubsection{Directions}
|
590
|
|
-\label{sec:org601ecad}
|
|
592
|
+\label{sec:org9caaee1}
|
591
|
593
|
|
592
|
594
|
\begin{enumerate}
|
593
|
595
|
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
|
|
@@ -605,11 +607,11 @@ source: grandma's cookbook, servings: 1 pie
|
605
|
607
|
|
606
|
608
|
\newpage
|
607
|
609
|
\subsection{Italian Anisette Cookies}
|
608
|
|
-\label{sec:org5c3423d}
|
|
610
|
+\label{sec:org577d3c3}
|
609
|
611
|
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
|
610
|
612
|
|
611
|
613
|
\subsubsection{Ingredients}
|
612
|
|
-\label{sec:orgfe62c05}
|
|
614
|
+\label{sec:org286c170}
|
613
|
615
|
|
614
|
616
|
\begin{itemize}
|
615
|
617
|
\item 4 cups all-purpose flour Step 1
|
|
@@ -625,7 +627,7 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
625
|
627
|
\end{itemize}
|
626
|
628
|
|
627
|
629
|
\subsubsection{Directions}
|
628
|
|
-\label{sec:orgfc903c9}
|
|
630
|
+\label{sec:org79bee67}
|
629
|
631
|
|
630
|
632
|
\begin{enumerate}
|
631
|
633
|
\item Preheat oven to 375 degrees F (190 degrees C).
|
|
@@ -635,11 +637,11 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
635
|
637
|
\end{enumerate}
|
636
|
638
|
|
637
|
639
|
\subsection{Lemon Custard Filling}
|
638
|
|
-\label{sec:orgcff2ae6}
|
|
640
|
+\label{sec:orgfcba124}
|
639
|
641
|
source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
|
640
|
642
|
|
641
|
643
|
\subsubsection{Ingredients}
|
642
|
|
-\label{sec:orgf41ff7a}
|
|
644
|
+\label{sec:org72b5b97}
|
643
|
645
|
|
644
|
646
|
\begin{itemize}
|
645
|
647
|
\item 1/2 cup white sugar
|
|
@@ -652,7 +654,7 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
652
|
654
|
\end{itemize}
|
653
|
655
|
|
654
|
656
|
\subsubsection{Directions}
|
655
|
|
-\label{sec:org4acf623}
|
|
657
|
+\label{sec:org75bd70e}
|
656
|
658
|
|
657
|
659
|
\begin{enumerate}
|
658
|
660
|
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
|
|
@@ -663,11 +665,11 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
663
|
665
|
\end{enumerate}
|
664
|
666
|
|
665
|
667
|
\subsection{Maple Glaze for Doughnuts}
|
666
|
|
-\label{sec:org23d0754}
|
|
668
|
+\label{sec:orga5b8beb}
|
667
|
669
|
source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
|
668
|
670
|
|
669
|
671
|
\subsubsection{Ingredients}
|
670
|
|
-\label{sec:org6658a03}
|
|
672
|
+\label{sec:orgea343e9}
|
671
|
673
|
|
672
|
674
|
\begin{itemize}
|
673
|
675
|
\item 2 cups confectioners' sugar
|
|
@@ -677,20 +679,20 @@ source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, se
|
677
|
679
|
\end{itemize}
|
678
|
680
|
|
679
|
681
|
\subsubsection{Directions}
|
680
|
|
-\label{sec:org2dd6770}
|
|
682
|
+\label{sec:org97a5a34}
|
681
|
683
|
|
682
|
684
|
\begin{enumerate}
|
683
|
685
|
\item In a small bowl, whisk all ingredients until smooth.
|
684
|
686
|
\end{enumerate}
|
685
|
687
|
|
686
|
688
|
\section{Entrées}
|
687
|
|
-\label{sec:org56f1c33}
|
|
689
|
+\label{sec:org1848033}
|
688
|
690
|
\subsection{Ahi Ogo Poke}
|
689
|
|
-\label{sec:orga8926e1}
|
|
691
|
+\label{sec:org6eb1342}
|
690
|
692
|
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
691
|
693
|
|
692
|
694
|
\subsubsection{Ingredients}
|
693
|
|
-\label{sec:org706404c}
|
|
695
|
+\label{sec:orgd91fcdd}
|
694
|
696
|
|
695
|
697
|
\begin{itemize}
|
696
|
698
|
\item 1lb. quality Ahi tuna
|
|
@@ -701,7 +703,7 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
701
|
703
|
\end{itemize}
|
702
|
704
|
|
703
|
705
|
\subsubsection{Directions}
|
704
|
|
-\label{sec:orgdec65df}
|
|
706
|
+\label{sec:org6ad2268}
|
705
|
707
|
|
706
|
708
|
\begin{enumerate}
|
707
|
709
|
\item Roughly chop ogo and place in a bowl. Sweet onions also work.
|
|
@@ -709,11 +711,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
709
|
711
|
\end{enumerate}
|
710
|
712
|
|
711
|
713
|
\subsection{Ginger Meat}
|
712
|
|
-\label{sec:org7698024}
|
|
714
|
+\label{sec:org77af531}
|
713
|
715
|
source: bema
|
714
|
716
|
|
715
|
717
|
\subsubsection{Ingredients}
|
716
|
|
-\label{sec:org2d6933b}
|
|
718
|
+\label{sec:orgb34f8ab}
|
717
|
719
|
|
718
|
720
|
\begin{itemize}
|
719
|
721
|
\item Fresh ginger the size of palm
|
|
@@ -723,7 +725,7 @@ source: bema
|
723
|
725
|
\end{itemize}
|
724
|
726
|
|
725
|
727
|
\subsubsection{Directions}
|
726
|
|
-\label{sec:org40fb9ec}
|
|
728
|
+\label{sec:org5fc04c2}
|
727
|
729
|
|
728
|
730
|
\begin{enumerate}
|
729
|
731
|
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
|
|
@@ -733,11 +735,11 @@ source: bema
|
733
|
735
|
|
734
|
736
|
|
735
|
737
|
\subsection{Kalua Pork}
|
736
|
|
-\label{sec:org853950f}
|
|
738
|
+\label{sec:org053f9b6}
|
737
|
739
|
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
|
738
|
740
|
|
739
|
741
|
\subsubsection{Ingredients}
|
740
|
|
-\label{sec:org982ed38}
|
|
742
|
+\label{sec:orgd658958}
|
741
|
743
|
\begin{itemize}
|
742
|
744
|
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
|
743
|
745
|
\item 7lb Pork Butt
|
|
@@ -745,7 +747,7 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
745
|
747
|
\end{itemize}
|
746
|
748
|
|
747
|
749
|
\subsubsection{Directions}
|
748
|
|
-\label{sec:org729a4a0}
|
|
750
|
+\label{sec:orgcd28fbc}
|
749
|
751
|
\begin{enumerate}
|
750
|
752
|
\item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
|
751
|
753
|
\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.
|
|
@@ -756,11 +758,11 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
756
|
758
|
\end{enumerate}
|
757
|
759
|
|
758
|
760
|
\subsection{Kau Yuk}
|
759
|
|
-\label{sec:orgcdd1c54}
|
|
761
|
+\label{sec:org011e674}
|
760
|
762
|
source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
761
|
763
|
|
762
|
764
|
\subsubsection{Ingredients:}
|
763
|
|
-\label{sec:org65bf1c6}
|
|
765
|
+\label{sec:org3b932e5}
|
764
|
766
|
|
765
|
767
|
\begin{itemize}
|
766
|
768
|
\item 3 lbs Pork Belly
|
|
@@ -777,7 +779,7 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
777
|
779
|
\end{itemize}
|
778
|
780
|
|
779
|
781
|
\subsubsection{Directions:}
|
780
|
|
-\label{sec:org6ab13c0}
|
|
782
|
+\label{sec:org5491903}
|
781
|
783
|
|
782
|
784
|
\begin{enumerate}
|
783
|
785
|
\item Mix everything except pork in a large bowl.
|
|
@@ -792,11 +794,11 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
792
|
794
|
|
793
|
795
|
\newpage
|
794
|
796
|
\subsection{Mochiko Chicken}
|
795
|
|
-\label{sec:orgdea63b2}
|
|
797
|
+\label{sec:orga359d96}
|
796
|
798
|
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
|
797
|
799
|
|
798
|
800
|
\subsubsection{Ingredients}
|
799
|
|
-\label{sec:org99bf8dc}
|
|
801
|
+\label{sec:org87da21d}
|
800
|
802
|
|
801
|
803
|
\begin{itemize}
|
802
|
804
|
\item 2 pounds boneless skinless chicken thighs
|
|
@@ -814,7 +816,7 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
814
|
816
|
\end{itemize}
|
815
|
817
|
|
816
|
818
|
\subsubsection{Directions}
|
817
|
|
-\label{sec:org2e940e7}
|
|
819
|
+\label{sec:org7df1f04}
|
818
|
820
|
|
819
|
821
|
\begin{enumerate}
|
820
|
822
|
\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
|
|
@@ -826,11 +828,11 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
826
|
828
|
\end{enumerate}
|
827
|
829
|
|
828
|
830
|
\subsection{Peanut Butter Chicken}
|
829
|
|
-\label{sec:orged17fd6}
|
|
831
|
+\label{sec:org77f00d7}
|
830
|
832
|
source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
|
831
|
833
|
|
832
|
834
|
\subsubsection{Ingredients}
|
833
|
|
-\label{sec:org5ac8564}
|
|
835
|
+\label{sec:orgf65bc46}
|
834
|
836
|
|
835
|
837
|
\begin{itemize}
|
836
|
838
|
\item 800g (1 3/4 pounds) chicken breast
|
|
@@ -849,7 +851,7 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
849
|
851
|
\end{itemize}
|
850
|
852
|
|
851
|
853
|
\subsubsection{Directions}
|
852
|
|
-\label{sec:org902c9aa}
|
|
854
|
+\label{sec:orga71e4c7}
|
853
|
855
|
|
854
|
856
|
\begin{enumerate}
|
855
|
857
|
\item Cut the chicken breast into small cubes.
|
|
@@ -860,11 +862,11 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
860
|
862
|
|
861
|
863
|
|
862
|
864
|
\subsection{Sesame Chicken}
|
863
|
|
-\label{sec:org569c685}
|
|
865
|
+\label{sec:org5c88b97}
|
864
|
866
|
source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
865
|
867
|
|
866
|
868
|
\subsubsection{Ingredients}
|
867
|
|
-\label{sec:org79ebb5c}
|
|
869
|
+\label{sec:org30b6e95}
|
868
|
870
|
|
869
|
871
|
\begin{itemize}
|
870
|
872
|
\item 1 lb chicken thigh cut into 1.5 inches cubes
|
|
@@ -889,7 +891,7 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
889
|
891
|
\end{itemize}
|
890
|
892
|
|
891
|
893
|
\subsubsection{Directions}
|
892
|
|
-\label{sec:orga2c301f}
|
|
894
|
+\label{sec:orgd34e526}
|
893
|
895
|
|
894
|
896
|
\begin{enumerate}
|
895
|
897
|
\item Cut chicken into 1 inch cubes
|
|
@@ -903,11 +905,11 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
903
|
905
|
|
904
|
906
|
|
905
|
907
|
\subsection{Spicy Ahi Tuna Poke Bowl}
|
906
|
|
-\label{sec:org6aa6988}
|
|
908
|
+\label{sec:org53829c7}
|
907
|
909
|
source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
|
908
|
910
|
|
909
|
911
|
\subsubsection{Ingredients}
|
910
|
|
-\label{sec:orga6b7496}
|
|
912
|
+\label{sec:orgb1d2da1}
|
911
|
913
|
|
912
|
914
|
\begin{itemize}
|
913
|
915
|
\item 280 g ahi tuna (a little more than 1/2 lbs)
|
|
@@ -927,7 +929,7 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
927
|
929
|
\end{itemize}
|
928
|
930
|
|
929
|
931
|
\subsubsection{Directions}
|
930
|
|
-\label{sec:org39ef201}
|
|
932
|
+\label{sec:org4af1c6d}
|
931
|
933
|
|
932
|
934
|
\begin{enumerate}
|
933
|
935
|
\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.)
|
|
@@ -943,11 +945,11 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
943
|
945
|
|
944
|
946
|
\newpage
|
945
|
947
|
\subsection{Steamed Dumplings}
|
946
|
|
-\label{sec:orgbd93a15}
|
|
948
|
+\label{sec:orge60e912}
|
947
|
949
|
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
|
948
|
950
|
|
949
|
951
|
\subsubsection{Starter}
|
950
|
|
-\label{sec:org3af2948}
|
|
952
|
+\label{sec:orgff5d47c}
|
951
|
953
|
\begin{itemize}
|
952
|
954
|
\item 2 tablespoons active dry yeast
|
953
|
955
|
\item 1 tablespoon sugar
|
|
@@ -955,7 +957,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
955
|
957
|
\item 1/2 cup water
|
956
|
958
|
\end{itemize}
|
957
|
959
|
\subsubsection{Dough}
|
958
|
|
-\label{sec:orgbc52ef7}
|
|
960
|
+\label{sec:org8a4ac0e}
|
959
|
961
|
\begin{itemize}
|
960
|
962
|
\item 3 cups all-purpose flour
|
961
|
963
|
\item 1 cup water
|
|
@@ -964,7 +966,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
964
|
966
|
\item 2 tablespoons vegetable oil
|
965
|
967
|
\end{itemize}
|
966
|
968
|
\subsubsection{Filling}
|
967
|
|
-\label{sec:orga5bb4ff}
|
|
969
|
+\label{sec:org9e7f660}
|
968
|
970
|
\begin{itemize}
|
969
|
971
|
\item 1 pound ground pork
|
970
|
972
|
\item 4 scallions, chopped
|
|
@@ -975,7 +977,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
975
|
977
|
\item 1 teaspoon sesame oil
|
976
|
978
|
\end{itemize}
|
977
|
979
|
\subsubsection{Sauce}
|
978
|
|
-\label{sec:org49041cf}
|
|
980
|
+\label{sec:orgbb9a718}
|
979
|
981
|
\begin{itemize}
|
980
|
982
|
\item 1/2 cup soy sauce
|
981
|
983
|
\item 2 teaspoons sesame oil
|
|
@@ -984,7 +986,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
984
|
986
|
\end{itemize}
|
985
|
987
|
|
986
|
988
|
\subsubsection{Directions}
|
987
|
|
-\label{sec:org7279f3b}
|
|
989
|
+\label{sec:org2fd9613}
|
988
|
990
|
|
989
|
991
|
\begin{enumerate}
|
990
|
992
|
\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
|
|
@@ -1001,10 +1003,10 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1001
|
1003
|
\end{enumerate}
|
1002
|
1004
|
|
1003
|
1005
|
\subsection{Spam Fried Rice}
|
1004
|
|
-\label{sec:orgd49c1c5}
|
|
1006
|
+\label{sec:org66e15e2}
|
1005
|
1007
|
source: yungmysterymane's quick and easy fried rice
|
1006
|
1008
|
\subsubsection{Ingredients:}
|
1007
|
|
-\label{sec:org04d716e}
|
|
1009
|
+\label{sec:org570579a}
|
1008
|
1010
|
|
1009
|
1011
|
\begin{itemize}
|
1010
|
1012
|
\item 1 cup of cooked rice, cooled
|
|
@@ -1017,7 +1019,7 @@ source: yungmysterymane's quick and easy fried rice
|
1017
|
1019
|
\end{itemize}
|
1018
|
1020
|
|
1019
|
1021
|
\subsubsection{Seasonings:}
|
1020
|
|
-\label{sec:orgbfb828a}
|
|
1022
|
+\label{sec:orgdd0de7c}
|
1021
|
1023
|
\begin{itemize}
|
1022
|
1024
|
\item Ichimi togarashi (red pepper)
|
1023
|
1025
|
\item salt
|
|
@@ -1026,7 +1028,7 @@ source: yungmysterymane's quick and easy fried rice
|
1026
|
1028
|
\end{itemize}
|
1027
|
1029
|
|
1028
|
1030
|
\subsubsection{Directions:}
|
1029
|
|
-\label{sec:org86dc085}
|
|
1031
|
+\label{sec:org6dfc0ca}
|
1030
|
1032
|
|
1031
|
1033
|
\begin{enumerate}
|
1032
|
1034
|
\item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
|
|
@@ -1038,11 +1040,11 @@ source: yungmysterymane's quick and easy fried rice
|
1038
|
1040
|
\end{enumerate}
|
1039
|
1041
|
|
1040
|
1042
|
\subsection{Turkey Jook}
|
1041
|
|
-\label{sec:org95fa09c}
|
|
1043
|
+\label{sec:orgb772632}
|
1042
|
1044
|
source: bema
|
1043
|
1045
|
|
1044
|
1046
|
\subsubsection{Ingredients}
|
1045
|
|
-\label{sec:org0b4de20}
|
|
1047
|
+\label{sec:orgc1a1885}
|
1046
|
1048
|
|
1047
|
1049
|
\begin{itemize}
|
1048
|
1050
|
\item 1/4 cup soy sauce
|
|
@@ -1054,7 +1056,7 @@ source: bema
|
1054
|
1056
|
\end{itemize}
|
1055
|
1057
|
|
1056
|
1058
|
\subsubsection{Directions}
|
1057
|
|
-\label{sec:org95ccb81}
|
|
1059
|
+\label{sec:orgb08b6a5}
|
1058
|
1060
|
|
1059
|
1061
|
\begin{enumerate}
|
1060
|
1062
|
\item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
|
|
@@ -1063,12 +1065,12 @@ source: bema
|
1063
|
1065
|
\end{enumerate}
|
1064
|
1066
|
|
1065
|
1067
|
\section{Sides}
|
1066
|
|
-\label{sec:org5fc2592}
|
|
1068
|
+\label{sec:orgd4bc7fb}
|
1067
|
1069
|
\subsection{Blue Cheese Dressing}
|
1068
|
|
-\label{sec:org6db811a}
|
|
1070
|
+\label{sec:orgd2e4114}
|
1069
|
1071
|
source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
|
1070
|
1072
|
\subsubsection{Ingredients}
|
1071
|
|
-\label{sec:orgbc9030c}
|
|
1073
|
+\label{sec:org485e13a}
|
1072
|
1074
|
|
1073
|
1075
|
\begin{itemize}
|
1074
|
1076
|
\item 1-1/2 cups mayonnaise
|
|
@@ -1081,7 +1083,7 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1081
|
1083
|
\item 1 cup (4 ounces) crumbled blue cheese
|
1082
|
1084
|
\end{itemize}
|
1083
|
1085
|
\subsubsection{Directions}
|
1084
|
|
-\label{sec:orge358f8f}
|
|
1086
|
+\label{sec:org031da27}
|
1085
|
1087
|
|
1086
|
1088
|
\begin{enumerate}
|
1087
|
1089
|
\item In a bowl, combine the first seven ingredients.
|
|
@@ -1091,25 +1093,25 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1091
|
1093
|
|
1092
|
1094
|
|
1093
|
1095
|
\subsection{Burger Buns}
|
1094
|
|
-\label{sec:orgff6f185}
|
|
1096
|
+\label{sec:org41cbbce}
|
1095
|
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
|
1096
|
1098
|
|
1097
|
1099
|
\subsubsection{Ingredients}
|
1098
|
|
-\label{sec:orga07c1b4}
|
|
1100
|
+\label{sec:orgf6741c4}
|
1099
|
1101
|
|
1100
|
1102
|
\begin{itemize}
|
1101
|
|
-\item ▢ 3/4 to 1 cup lukewarm water
|
1102
|
|
-\item ▢ 2 tablespoons unsalted butter cold, cut into pieces
|
1103
|
|
-\item ▢ 1 large egg
|
1104
|
|
-\item ▢ 3 1/2 cups flour
|
1105
|
|
-\item ▢ 1/4 cup granulated sugar
|
1106
|
|
-\item ▢ 1 1/4 teaspoons salt
|
1107
|
|
-\item ▢ 1 tablespoon instant yeast
|
1108
|
|
-\item ▢ 3 tablespoons butter, melted plus more for the baking sheet
|
|
1103
|
+\item 3/4 to 1 cup lukewarm water
|
|
1104
|
+\item 2 tablespoons unsalted butter cold, cut into pieces
|
|
1105
|
+\item 1 large egg
|
|
1106
|
+\item 3 1/2 cups flour
|
|
1107
|
+\item 1/4 cup granulated sugar
|
|
1108
|
+\item 1 1/4 teaspoons salt
|
|
1109
|
+\item 1 tablespoon instant yeast
|
|
1110
|
+\item 3 tablespoons butter, melted plus more for the baking sheet
|
1109
|
1111
|
\end{itemize}
|
1110
|
1112
|
|
1111
|
1113
|
\subsubsection{Directions}
|
1112
|
|
-\label{sec:org14849b5}
|
|
1114
|
+\label{sec:org169542c}
|
1113
|
1115
|
\begin{enumerate}
|
1114
|
1116
|
\item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
|
1115
|
1117
|
\item Let rise for 1-2 hours or until doubled.
|
|
@@ -1121,11 +1123,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1121
|
1123
|
\end{enumerate}
|
1122
|
1124
|
\newpage
|
1123
|
1125
|
\subsection{Cream Tuna}
|
1124
|
|
-\label{sec:orgdc0c332}
|
|
1126
|
+\label{sec:orgca5209c}
|
1125
|
1127
|
source: bema
|
1126
|
1128
|
|
1127
|
1129
|
\subsubsection{Ingredients}
|
1128
|
|
-\label{sec:org117063f}
|
|
1130
|
+\label{sec:org9192558}
|
1129
|
1131
|
|
1130
|
1132
|
\begin{itemize}
|
1131
|
1133
|
\item 1 onion
|
|
@@ -1135,7 +1137,7 @@ source: bema
|
1135
|
1137
|
\end{itemize}
|
1136
|
1138
|
|
1137
|
1139
|
\subsubsection{Directions}
|
1138
|
|
-\label{sec:org8e2d2ff}
|
|
1140
|
+\label{sec:org6937cbc}
|
1139
|
1141
|
|
1140
|
1142
|
\begin{enumerate}
|
1141
|
1143
|
\item Chop up onion and brown.
|
|
@@ -1143,11 +1145,11 @@ source: bema
|
1143
|
1145
|
\item Cook on stove for 5 minutes.
|
1144
|
1146
|
\end{enumerate}
|
1145
|
1147
|
\subsection{Garlic Aioli}
|
1146
|
|
-\label{sec:org49299c7}
|
|
1148
|
+\label{sec:orga2ed78a}
|
1147
|
1149
|
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
|
1148
|
1150
|
|
1149
|
1151
|
\subsubsection{Ingredients}
|
1150
|
|
-\label{sec:org99f2c07}
|
|
1152
|
+\label{sec:orgc88b06e}
|
1151
|
1153
|
|
1152
|
1154
|
\begin{itemize}
|
1153
|
1155
|
\item 3/4 cup mayonnaise
|
|
@@ -1158,17 +1160,17 @@ source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8
|
1158
|
1160
|
\end{itemize}
|
1159
|
1161
|
|
1160
|
1162
|
\subsubsection{Directions}
|
1161
|
|
-\label{sec:orgbc657bf}
|
|
1163
|
+\label{sec:org83db866}
|
1162
|
1164
|
|
1163
|
1165
|
\begin{enumerate}
|
1164
|
1166
|
\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
|
1165
|
1167
|
\end{enumerate}
|
1166
|
1168
|
\subsection{Macaroni Salad}
|
1167
|
|
-\label{sec:org34015d3}
|
|
1169
|
+\label{sec:org5326d5e}
|
1168
|
1170
|
source: bema
|
1169
|
1171
|
|
1170
|
1172
|
\subsubsection{Ingredients}
|
1171
|
|
-\label{sec:orga17a7ae}
|
|
1173
|
+\label{sec:orgf187489}
|
1172
|
1174
|
|
1173
|
1175
|
\begin{itemize}
|
1174
|
1176
|
\item 1/2 box macaroni
|
|
@@ -1181,7 +1183,7 @@ source: bema
|
1181
|
1183
|
\end{itemize}
|
1182
|
1184
|
|
1183
|
1185
|
\subsubsection{Directions}
|
1184
|
|
-\label{sec:orgcf3a057}
|
|
1186
|
+\label{sec:org5d06132}
|
1185
|
1187
|
|
1186
|
1188
|
\begin{enumerate}
|
1187
|
1189
|
\item Cook macaroni
|
|
@@ -1189,11 +1191,11 @@ source: bema
|
1189
|
1191
|
\end{enumerate}
|
1190
|
1192
|
|
1191
|
1193
|
\subsection{Yeast Rolls}
|
1192
|
|
-\label{sec:org05b3a83}
|
|
1194
|
+\label{sec:orgf7f5f63}
|
1193
|
1195
|
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1194
|
1196
|
|
1195
|
1197
|
\subsubsection{Ingredients}
|
1196
|
|
-\label{sec:orga7a146b}
|
|
1198
|
+\label{sec:org35ba518}
|
1197
|
1199
|
|
1198
|
1200
|
\begin{itemize}
|
1199
|
1201
|
\item 1 package dry yeast
|
|
@@ -1205,7 +1207,7 @@ source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1205
|
1207
|
\end{itemize}
|
1206
|
1208
|
|
1207
|
1209
|
\subsubsection{Directions}
|
1208
|
|
-\label{sec:org347917a}
|
|
1210
|
+\label{sec:org6c3482d}
|
1209
|
1211
|
|
1210
|
1212
|
\begin{enumerate}
|
1211
|
1213
|
\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
|