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recipes-booklet.tex

-\documentclass[12pt]{article}
-\usepackage[a4paper]{geometry}
-\usepackage{pdfpages}
-    \includepdfset{pages=-}
-
-\author{N.~N}
-\title{The booklet}
-
-\begin{document}
-
-    \includepdf[pages=-,nup=1x2,landscape,signature=20]{recipes.pdf}
-
-
-\end{document}

recipes.org

 
 :LATEXCONFIG:
 #+Latex_Class: article
-#+latex_class_options: [9pt,notitlepage,a5paper]
+#+latex_class_options: [8pt,notitlepage,a5paper]
 
 # set TOC depth
 #+OPTIONS: toc:nil
 
 # booklet
 # #+LATEX_HEADER: \usepackage[print,largetypeblock]{booklet}
+
+# numbering
+#+LaTeX: \setcounter{secnumdepth}{0}
+
 :END:
 
 :BOOKLET:
-#+BEGIN_SRC sh
-#!/bin/bash
-pdfbook2 recipes.pdf -b 10 -t 10 -o 20 -i 0
-#+END_SRC
+# #+BEGIN_SRC sh
+# #!/bin/bash
+# pdfbook2 recipes.pdf -b 10 -t 10 -o 20 -i 0
+# #+END_SRC
 :END:
 
 # #+LATEX: \newpage

recipes.tex

-% Created 2021-08-17 Tue 12:42
+% Created 2021-08-17 Tue 15:12
 % Intended LaTeX compiler: pdflatex
-\documentclass[9pt,notitlepage,a5paper]{article}
+\documentclass[8pt,notitlepage,a5paper]{article}
 \usepackage[utf8]{inputenc}
 \usepackage[T1]{fontenc}
 \usepackage{graphicx}
 \newgeometry{margin=.5in,left=.4in,right=.4in}
 
 \begin{multicols*}{2}
+
+\setcounter{secnumdepth}{0}
 \section{Breakfast}
-\label{sec:org058a0a1}
+\label{sec:org8cbf2da}
 \subsection{Angel Biscuits}
-\label{sec:org2ba1368}
+\label{sec:orgc4158c7}
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 
 \subsubsection{Ingredients}
-\label{sec:org85d9bc2}
+\label{sec:orgfef06fd}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4b7cf1d}
+\label{sec:orgf3cf82c}
 
 \begin{enumerate}
 \item Preheat oven to 375F.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:org07486da}
+\label{sec:orgfbc6f3b}
 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:org674fdf9}
+\label{sec:orgd98ab71}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org46d23bb}
+\label{sec:org809b916}
 
 \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:org303f7a1}
+\label{sec:orgfba2c5e}
 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:org267e745}
+\label{sec:org8402b62}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgf1850be}
+\label{sec:org5ff7b95}
 
 \begin{enumerate}
 \item In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
 \item For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
 \end{enumerate}
 \subsection{Crepes}
-\label{sec:org0724084}
+\label{sec:org22750a7}
 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:org5820297}
+\label{sec:org6bc8597}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgc80bf6a}
+\label{sec:org54e3b61}
 
 \begin{enumerate}
 \item In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
 \item Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:org78b9a04}
+\label{sec:org3271dcf}
 source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orgb37e36b}
+\label{sec:orgdabe934}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgd997016}
+\label{sec:org1df9d12}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \end{enumerate}
 
 \subsection{Eggs Benedict}
-\label{sec:org2999ad2}
+\label{sec:orgb08ca6d}
 source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 \subsubsection{Ingredients}
-\label{sec:org2f9487d}
+\label{sec:org29404fc}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org066f5dc}
+\label{sec:org193820c}
 
 \begin{enumerate}
 \item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:orgda511e0}
+\label{sec:orgb92ae1b}
 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:org13fb602}
+\label{sec:org1bb47ce}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1737fdf}
+\label{sec:orgc780a01}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Canning}
-\label{sec:org686527b}
+\label{sec:orgf2f1d95}
 \subsection{Apple Pectin}
-\label{sec:org3f5fc33}
+\label{sec:org097d53f}
 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:org0698c15}
+\label{sec:org0459459}
 
 \begin{itemize}
 \item 7 large, tart apples
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:org1dd87b4}
+\label{sec:org86dff6f}
 
 \begin{enumerate}
 \item Wash the apples, but do not peel them.
 \end{enumerate}
 
 \subsection{Coffee Jelly}
-\label{sec:org15487fa}
+\label{sec:org1138752}
 source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
 \subsubsection{Ingredients}
-\label{sec:orgcaf5965}
+\label{sec:org3f58236}
 
 \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:orgafb9234}
+\label{sec:org0a4af92}
 
 \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.
 \item Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.
 \end{enumerate}
 \subsection{Dill Pickles}
-\label{sec:org4e7ee7c}
+\label{sec:org603b758}
 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:orgff2178e}
+\label{sec:org2e42645}
 
 \begin{itemize}
 \item 11 cups water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga732e1f}
+\label{sec:org21aaf9f}
 
 \begin{enumerate}
 \item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
 
 
 \subsection{Homemade Ketchup}
-\label{sec:org33ab644}
+\label{sec:org6eb2777}
 source: \url{https://www.simplycanning.com/homemade-ketchup/}
 
 \subsubsection{Ingredients}
-\label{sec:org9fb964f}
+\label{sec:orgb570ea5}
 
 \begin{itemize}
 \item 4 quarts tomato puree or chopped tomatoes 
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3be633b}
+\label{sec:org23e4529}
 
 \begin{enumerate}
 \item Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.  See full  water bath canning instructions  here.  
 
 
 \subsection{Jalapeño Jelly}
-\label{sec:orgda5bf1e}
+\label{sec:org1899cef}
 source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 \subsubsection{Ingredients}
-\label{sec:org9393355}
+\label{sec:org5680e0d}
 
 \begin{itemize}
 \item 1 large green bell pepper
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8b2eafe}
+\label{sec:orgf80ebf0}
 
 \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.
 \item Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
 \end{enumerate}
 \subsection{Pickled Jalapeño Peppers}
-\label{sec:orgc2e8fd5}
+\label{sec:orge6f607e}
 source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org24edfda}
+\label{sec:orgccd78c1}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgde74e4f}
+\label{sec:orgbe919f0}
 
 \begin{enumerate}
 \item Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: \url{https://nchfp.uga.edu/how/can\_01/sterile\_jars.html}.
 \end{enumerate}
 
 \subsection{Strawberry Jalapeno Jam}
-\label{sec:orgca22c14}
+\label{sec:org3a4b445}
 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:org64a7daa}
+\label{sec:orgb4dabf7}
 
 \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:org687d81b}
+\label{sec:org4886c2d}
 
 \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:org48e89ce}
+\label{sec:orgc9a6809}
 \subsection{Berry Pie}
-\label{sec:org1673fc0}
+\label{sec:org99a3b28}
 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:org3a572b9}
+\label{sec:org1d0c55b}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org77d7705}
+\label{sec:orgdc1fc9f}
 
 \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.
 
 
 \subsection{Boston Cream Doughnuts}
-\label{sec:org6cb4fb1}
+\label{sec:orgf9c6e15}
 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:org70c5184}
+\label{sec:orgd62193f}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org09ee925}
+\label{sec:org4e90f88}
 
 \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:orged324ff}
+\label{sec:org7d644ef}
 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:org2a26a76}
+\label{sec:orgd8c6bd0}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5b3621a}
+\label{sec:org72ba4a8}
 
 \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.
 
 
 \subsection{Chocolate Chip Cookies}
-\label{sec:org9041403}
+\label{sec:orgebd206c}
 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:orgb0201df}
+\label{sec:orgfcbba5b}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7730004}
+\label{sec:orgd5e0e5e}
 
 \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:org5fce961}
+\label{sec:org5e80b60}
 source: grandma's cookbook, servings: 1 pie
 
 \subsubsection{Ingredients}
-\label{sec:org14ecfad}
+\label{sec:org69cc910}
 
 \begin{itemize}
 \item 1/3 cup cocoa
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2dc3baf}
+\label{sec:org378a45a}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:org45be657}
+\label{sec:org8d936aa}
 source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgd378507}
+\label{sec:orge68cdea}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf03b2a9}
+\label{sec:org6e0e984}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:orgd39f304}
+\label{sec:org8e25b1c}
 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:orga36df4b}
+\label{sec:org7098517}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgcfc0d4c}
+\label{sec:org496aaca}
 
 \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:org56697a7}
+\label{sec:org7248394}
 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:org2a6897e}
+\label{sec:orge06a808}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org9b79700}
+\label{sec:org75a84f0}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 
 \section{Entrées}
-\label{sec:org5dcff96}
+\label{sec:org22c7007}
 \subsection{Ahi Ogo Poke}
-\label{sec:org322f6e1}
+\label{sec:orgc34b603}
 source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 
 \subsubsection{Ingredients}
-\label{sec:org5743c0f}
+\label{sec:org8ec14bd}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf5b2b3c}
+\label{sec:orga13fb31}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Ginger Meat}
-\label{sec:orgb1032c3}
+\label{sec:orga4d4b5e}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org9abcc11}
+\label{sec:orgab20ba6}
 
 \begin{itemize}
 \item Fresh ginger the size of palm
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2afd22e}
+\label{sec:orgc4e557b}
 
 \begin{enumerate}
 \item Mince garlic, slice ginger, and mix with soy sauce and sugar.
 
 
 \subsection{Kalua Pork}
-\label{sec:org0306851}
+\label{sec:org511233b}
 source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
 
 \subsubsection{Ingredients}
-\label{sec:org1f3d1c4}
+\label{sec:org1135229}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf59a524}
+\label{sec:org47e4a33}
 \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:org5710b7a}
+\label{sec:orgac2c8b1}
 source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 
 \subsubsection{Ingredients:}
-\label{sec:org6e9c33a}
+\label{sec:orgc8eaa3f}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:orga345297}
+\label{sec:orge744f81}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:org00bdf71}
+\label{sec:org98987e4}
 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:org6eb0294}
+\label{sec:org77a66e1}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgac00641}
+\label{sec:org768a33b}
 
 \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:org5ffb378}
+\label{sec:org64ac62f}
 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:orgefc2305}
+\label{sec:org9fdd9e3}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc0e3dc0}
+\label{sec:orgb4e3175}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 
 
 \subsection{Sesame Chicken}
-\label{sec:org3543547}
+\label{sec:orgadeb8d2}
 source: \url{https://soupeduprecipes.com/sesame-chicken/}
 
 \subsubsection{Ingredients}
-\label{sec:org0e49383}
+\label{sec:org0e6ec90}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc72ebae}
+\label{sec:org1bd8936}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orgf031e85}
+\label{sec:org571312b}
 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:org6dcb4c2}
+\label{sec:orgd06076d}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5169a89}
+\label{sec:org98c69e3}
 
 \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.)
 \end{enumerate}
 
 \subsection{Steamed Dumplings}
-\label{sec:org06f5b54}
+\label{sec:org309aaae}
 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:orgfd89eff}
+\label{sec:orgf93084e}
 
 \begin{itemize}
 \item 2  tablespoons active dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org162c267}
+\label{sec:orga508a71}
 
 \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 Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
 \end{enumerate}
 \subsection{Spam Fried Rice}
-\label{sec:org3e1649b}
+\label{sec:orgfb19e9a}
 source: yungmysterymane's quick and easy fried rice
 \subsubsection{Ingredients:}
-\label{sec:org124e049}
+\label{sec:orgece6fd4}
 
 \begin{itemize}
 \item 1 cup of cooked rice, cooled
 \end{itemize}
 
 \subsubsection{Seasonings:}
-\label{sec:org1983c72}
+\label{sec:org96686e6}
 \begin{itemize}
 \item Ichimi togarashi (red pepper)
 \item salt
 
 
 \subsubsection{Directions:}
-\label{sec:orgb2d49d1}
+\label{sec:orgad3e37d}
 
 \begin{enumerate}
 \item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
 
 
 \subsection{Turkey Jook}
-\label{sec:org819ff7a}
+\label{sec:org8131a45}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org7c6bb1d}
+\label{sec:org001ad91}
 
 \begin{itemize}
 \item 1/4 cup soy sauce
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd1c6144}
+\label{sec:org2fbda68}
 
 \begin{enumerate}
 \item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
 \end{enumerate}
 
 \section{Sides}
-\label{sec:org05cc2d4}
+\label{sec:orgbe4dd7f}
 \subsection{Blue Cheese Dressing}
-\label{sec:orgc133c69}
+\label{sec:orge83974b}
 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:orgddb78bb}
+\label{sec:orgf43afd2}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org7ee909f}
+\label{sec:org70dee54}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 
 
 \subsection{Burger Buns}
-\label{sec:org476c59d}
+\label{sec:orgcef8aa3}
 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:orga096d0f}
+\label{sec:orgc8bea7b}
 
 \begin{itemize}
 \item ▢  3/4 to 1   cup   lukewarm water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org761ae96}
+\label{sec:orgde21f5d}
 
 \begin{enumerate}
 \item Mix and knead all of the dough ingredients except for the melted butter by hand,  mixer , or bread machine until a soft, smooth dough forms.
 \item As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired.
 \end{enumerate}
 \subsection{Cream Tuna}
-\label{sec:orgdac5d99}
+\label{sec:orgc6cadd0}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgfdca267}
+\label{sec:orgec520b0}
 
 \begin{itemize}
 \item 1 onion
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgcfc611b}
+\label{sec:org0417c5b}
 
 \begin{enumerate}
 \item Chop up onion and brown.
 \item Cook on stove for 5 minutes.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:org1166d26}
+\label{sec:org00ab33d}
 source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgd7d2157}
+\label{sec:org5b14436}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org99d2f59}
+\label{sec:orga86c457}
 
 \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{Garlic Dipping Sauce}
-\label{sec:org9cf6b2b}
+\label{sec:orgf9904aa}
 source: \url{https://copykat.com/papa-johns-garlic-dipping-sauce/}
 
 \subsubsection{Ingredients}
-\label{sec:orgeaf1498}
+\label{sec:org9abc19e}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge34ea17}
+\label{sec:org45f5935}
 
 \begin{enumerate}
 \item 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.
 \item Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 \end{enumerate}
 \subsection{Macaroni Salad}
-\label{sec:org0fb2784}
+\label{sec:orgf66537f}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org2efffc1}
+\label{sec:org819e249}
 
 \begin{itemize}
 \item 1/2 box macaroni
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfc64652}
+\label{sec:orgad901ec}
 
 \begin{enumerate}
 \item Cook macaroni
 \item Mix in bowl and chil
 \end{enumerate}
 \subsection{Yeast Rolls}
-\label{sec:org761cc46}
+\label{sec:orgf837617}
 source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 \subsubsection{Ingredients}
-\label{sec:orgd23d371}
+\label{sec:org373d13f}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgde31c0a}
+\label{sec:orge097eb8}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.