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-% Created 2021-08-24 Tue 10:11
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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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\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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\end{itemize}
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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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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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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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\end{itemize}
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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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\newpage
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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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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 3/4 cups (397g) lukewarm milk
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\subsubsection{Directions}
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\begin{enumerate}
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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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\begin{itemize}
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\item 7 large, tart apples
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\subsubsection{Instructions:}
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\begin{enumerate}
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\item Wash the apples, but do not peel them.
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\item Refrigerate to use within four days, or store in the freezer for up to six months.
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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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\subsubsection{Ingredients}
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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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\subsubsection{Directions}
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\begin{enumerate}
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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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\subsubsection{Ingredients}
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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{Homemade Sriracha}
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source: \url{https://freshbitesdaily.com/sriracha/}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 pound peppers (Choose carefully for color and heat.)
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\begin{enumerate}
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\item Wash the peppers and spread them out to dry.
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\item Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
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\end{enumerate}
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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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\subsubsection{Ingredients}
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|
401
|
400
|
\begin{itemize}
|
402
|
401
|
\item 1 large green bell pepper
|
|
@@ -409,7 +408,7 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
|
409
|
408
|
\end{itemize}
|
410
|
409
|
|
411
|
410
|
\subsubsection{Directions}
|
412
|
|
-\label{sec:org8fdb6c4}
|
|
411
|
+\label{sec:org57b7e8f}
|
413
|
412
|
|
414
|
413
|
\begin{enumerate}
|
415
|
414
|
\item Combine the green bell pepper and 12 jalapeño 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.
|
|
@@ -418,13 +417,12 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
|
418
|
417
|
\item Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
|
419
|
418
|
\end{enumerate}
|
420
|
419
|
|
421
|
|
-
|
422
|
420
|
\subsection{Pickled Jalapeño Peppers}
|
423
|
|
-\label{sec:org57ffcc9}
|
|
421
|
+\label{sec:orgeb4af93}
|
424
|
422
|
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
|
425
|
423
|
|
426
|
424
|
\subsubsection{Ingredients}
|
427
|
|
-\label{sec:org04b0ee0}
|
|
425
|
+\label{sec:org4ebc4f3}
|
428
|
426
|
|
429
|
427
|
\begin{itemize}
|
430
|
428
|
\item 1 1/2 lbs (675g) Jalapeño Peppers
|
|
@@ -436,7 +434,7 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
436
|
434
|
\end{itemize}
|
437
|
435
|
|
438
|
436
|
\subsubsection{Directions}
|
439
|
|
-\label{sec:org1e98907}
|
|
437
|
+\label{sec:org8f195f5}
|
440
|
438
|
|
441
|
439
|
\begin{enumerate}
|
442
|
440
|
\item Sterilize three 16oz jars and lids in a boiling water bath.
|
|
@@ -453,13 +451,12 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
453
|
451
|
\item If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
|
454
|
452
|
\end{enumerate}
|
455
|
453
|
|
456
|
|
-
|
457
|
454
|
\subsection{Strawberry Jalapeño Jam}
|
458
|
|
-\label{sec:org149b5eb}
|
|
455
|
+\label{sec:org20cd77f}
|
459
|
456
|
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
|
460
|
457
|
|
461
|
458
|
\subsubsection{Ingredients}
|
462
|
|
-\label{sec:org14abc68}
|
|
459
|
+\label{sec:org897fc27}
|
463
|
460
|
|
464
|
461
|
\begin{itemize}
|
465
|
462
|
\item 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
|
|
@@ -470,7 +467,7 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
470
|
467
|
\end{itemize}
|
471
|
468
|
|
472
|
469
|
\subsubsection{Directions}
|
473
|
|
-\label{sec:org61af3d6}
|
|
470
|
+\label{sec:orgefd84f8}
|
474
|
471
|
|
475
|
472
|
\begin{enumerate}
|
476
|
473
|
\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
|
|
@@ -481,13 +478,13 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
481
|
478
|
|
482
|
479
|
\newpage
|
483
|
480
|
\section{Desserts}
|
484
|
|
-\label{sec:orgfc587c9}
|
|
481
|
+\label{sec:org510b73b}
|
485
|
482
|
\subsection{Berry Pie}
|
486
|
|
-\label{sec:orgf544571}
|
|
483
|
+\label{sec:org9e74940}
|
487
|
484
|
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
|
488
|
485
|
|
489
|
486
|
\subsubsection{Ingredients}
|
490
|
|
-\label{sec:org9c0b9b8}
|
|
487
|
+\label{sec:org66cb774}
|
491
|
488
|
|
492
|
489
|
\begin{itemize}
|
493
|
490
|
\item 1/2 cup water
|
|
@@ -502,7 +499,7 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
502
|
499
|
\end{itemize}
|
503
|
500
|
|
504
|
501
|
\subsubsection{Directions}
|
505
|
|
-\label{sec:orga441343}
|
|
502
|
+\label{sec:orgae684b8}
|
506
|
503
|
|
507
|
504
|
\begin{enumerate}
|
508
|
505
|
\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.
|
|
@@ -511,13 +508,12 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
511
|
508
|
\item Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
|
512
|
509
|
\end{enumerate}
|
513
|
510
|
|
514
|
|
-
|
515
|
511
|
\subsection{Boston Cream Doughnuts}
|
516
|
|
-\label{sec:orgc03c418}
|
|
512
|
+\label{sec:orgd524289}
|
517
|
513
|
source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
|
518
|
514
|
|
519
|
515
|
\subsubsection{Ingredients}
|
520
|
|
-\label{sec:org468083d}
|
|
516
|
+\label{sec:orgef86ba2}
|
521
|
517
|
|
522
|
518
|
\begin{itemize}
|
523
|
519
|
\item 1 1/2 cups milk
|
|
@@ -531,7 +527,7 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
531
|
527
|
\end{itemize}
|
532
|
528
|
|
533
|
529
|
\subsubsection{Directions}
|
534
|
|
-\label{sec:org142296b}
|
|
530
|
+\label{sec:org4148353}
|
535
|
531
|
|
536
|
532
|
\begin{enumerate}
|
537
|
533
|
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
|
|
@@ -546,11 +542,11 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
546
|
542
|
\end{enumerate}
|
547
|
543
|
|
548
|
544
|
\subsection{Butter Flaky Pie Crust}
|
549
|
|
-\label{sec:orgca605e5}
|
|
545
|
+\label{sec:org1253993}
|
550
|
546
|
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
|
551
|
547
|
|
552
|
548
|
\subsubsection{Ingredients}
|
553
|
|
-\label{sec:orgbe6f2d4}
|
|
549
|
+\label{sec:org824991b}
|
554
|
550
|
|
555
|
551
|
\begin{itemize}
|
556
|
552
|
\item 1-1/4 cups all-purpose flour
|
|
@@ -560,20 +556,19 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
560
|
556
|
\end{itemize}
|
561
|
557
|
|
562
|
558
|
\subsubsection{Directions}
|
563
|
|
-\label{sec:org64e1344}
|
|
559
|
+\label{sec:org35b4cef}
|
564
|
560
|
|
565
|
561
|
\begin{enumerate}
|
566
|
562
|
\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.
|
567
|
563
|
\item Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
|
568
|
564
|
\end{enumerate}
|
569
|
565
|
|
570
|
|
-
|
571
|
566
|
\subsection{Chocolate Chip Cookies}
|
572
|
|
-\label{sec:org4a4fc01}
|
|
567
|
+\label{sec:orgc48f626}
|
573
|
568
|
source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
|
574
|
569
|
|
575
|
570
|
\subsubsection{Ingredients}
|
576
|
|
-\label{sec:org6756d00}
|
|
571
|
+\label{sec:org8902033}
|
577
|
572
|
|
578
|
573
|
\begin{itemize}
|
579
|
574
|
\item 2 1/4 cups all-purpose flour
|
|
@@ -589,7 +584,7 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
589
|
584
|
\end{itemize}
|
590
|
585
|
|
591
|
586
|
\subsubsection{Directions}
|
592
|
|
-\label{sec:orgebd96c0}
|
|
587
|
+\label{sec:org923a2c4}
|
593
|
588
|
|
594
|
589
|
\begin{enumerate}
|
595
|
590
|
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
|
|
@@ -602,11 +597,11 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
602
|
597
|
|
603
|
598
|
\newpage
|
604
|
599
|
\subsection{Cocoa Pie}
|
605
|
|
-\label{sec:org8f2d922}
|
|
600
|
+\label{sec:org08d17e1}
|
606
|
601
|
source: grandma's cookbook, servings: 1 pie
|
607
|
602
|
|
608
|
603
|
\subsubsection{Ingredients}
|
609
|
|
-\label{sec:org8b11288}
|
|
604
|
+\label{sec:orgc9ce7e3}
|
610
|
605
|
|
611
|
606
|
\begin{itemize}
|
612
|
607
|
\item 1/3 cup cocoa
|
|
@@ -621,7 +616,7 @@ source: grandma's cookbook, servings: 1 pie
|
621
|
616
|
\end{itemize}
|
622
|
617
|
|
623
|
618
|
\subsubsection{Directions}
|
624
|
|
-\label{sec:orgf8ea522}
|
|
619
|
+\label{sec:org8c206ba}
|
625
|
620
|
|
626
|
621
|
\begin{enumerate}
|
627
|
622
|
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
|
|
@@ -637,13 +632,12 @@ source: grandma's cookbook, servings: 1 pie
|
637
|
632
|
\end{enumerate}
|
638
|
633
|
\end{enumerate}
|
639
|
634
|
|
640
|
|
-
|
641
|
635
|
\subsection{Italian Anisette Cookies}
|
642
|
|
-\label{sec:orgd0057cc}
|
|
636
|
+\label{sec:org4834f80}
|
643
|
637
|
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
|
644
|
638
|
|
645
|
639
|
\subsubsection{Ingredients}
|
646
|
|
-\label{sec:org94f6f5b}
|
|
640
|
+\label{sec:org9fbbdbf}
|
647
|
641
|
|
648
|
642
|
\begin{itemize}
|
649
|
643
|
\item 4 cups all-purpose flour Step 1
|
|
@@ -659,7 +653,7 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
659
|
653
|
\end{itemize}
|
660
|
654
|
|
661
|
655
|
\subsubsection{Directions}
|
662
|
|
-\label{sec:orgdf62c51}
|
|
656
|
+\label{sec:org88351e1}
|
663
|
657
|
|
664
|
658
|
\begin{enumerate}
|
665
|
659
|
\item Preheat oven to 375 degrees F (190 degrees C).
|
|
@@ -668,13 +662,12 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
668
|
662
|
\item To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
|
669
|
663
|
\end{enumerate}
|
670
|
664
|
|
671
|
|
-
|
672
|
665
|
\subsection{Lemon Custard Filling}
|
673
|
|
-\label{sec:org9f58a53}
|
|
666
|
+\label{sec:org64ff34f}
|
674
|
667
|
source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
|
675
|
668
|
|
676
|
669
|
\subsubsection{Ingredients}
|
677
|
|
-\label{sec:org46126a9}
|
|
670
|
+\label{sec:orgef01d6e}
|
678
|
671
|
|
679
|
672
|
\begin{itemize}
|
680
|
673
|
\item 1/2 cup white sugar
|
|
@@ -687,7 +680,7 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
687
|
680
|
\end{itemize}
|
688
|
681
|
|
689
|
682
|
\subsubsection{Directions}
|
690
|
|
-\label{sec:org1653d6a}
|
|
683
|
+\label{sec:org73efea3}
|
691
|
684
|
|
692
|
685
|
\begin{enumerate}
|
693
|
686
|
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
|
|
@@ -698,11 +691,11 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
698
|
691
|
\end{enumerate}
|
699
|
692
|
|
700
|
693
|
\subsection{Maple Glaze for Doughnuts}
|
701
|
|
-\label{sec:org313d084}
|
|
694
|
+\label{sec:orge872355}
|
702
|
695
|
source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
|
703
|
696
|
|
704
|
697
|
\subsubsection{Ingredients}
|
705
|
|
-\label{sec:org92dbdf0}
|
|
698
|
+\label{sec:org6c8da45}
|
706
|
699
|
|
707
|
700
|
\begin{itemize}
|
708
|
701
|
\item 2 cups confectioners' sugar
|
|
@@ -712,20 +705,20 @@ source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, se
|
712
|
705
|
\end{itemize}
|
713
|
706
|
|
714
|
707
|
\subsubsection{Directions}
|
715
|
|
-\label{sec:org78329f2}
|
|
708
|
+\label{sec:org75d0309}
|
716
|
709
|
|
717
|
710
|
\begin{enumerate}
|
718
|
711
|
\item In a small bowl, whisk all ingredients until smooth.
|
719
|
712
|
\end{enumerate}
|
720
|
713
|
|
721
|
714
|
\section{Entrées}
|
722
|
|
-\label{sec:org9585009}
|
|
715
|
+\label{sec:orgaf34525}
|
723
|
716
|
\subsection{Ahi Ogo Poke}
|
724
|
|
-\label{sec:org11fc2e5}
|
|
717
|
+\label{sec:orge4c1087}
|
725
|
718
|
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
726
|
719
|
|
727
|
720
|
\subsubsection{Ingredients}
|
728
|
|
-\label{sec:org86a68c8}
|
|
721
|
+\label{sec:org7c7a5de}
|
729
|
722
|
|
730
|
723
|
\begin{itemize}
|
731
|
724
|
\item 1lb. quality Ahi tuna
|
|
@@ -736,7 +729,7 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
736
|
729
|
\end{itemize}
|
737
|
730
|
|
738
|
731
|
\subsubsection{Directions}
|
739
|
|
-\label{sec:org40ca64c}
|
|
732
|
+\label{sec:orga55dbda}
|
740
|
733
|
|
741
|
734
|
\begin{enumerate}
|
742
|
735
|
\item Roughly chop ogo and place in a bowl. Sweet onions also work.
|
|
@@ -744,11 +737,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
744
|
737
|
\end{enumerate}
|
745
|
738
|
|
746
|
739
|
\subsection{Ginger Meat}
|
747
|
|
-\label{sec:orgd12646c}
|
|
740
|
+\label{sec:org24e7a09}
|
748
|
741
|
source: bema
|
749
|
742
|
|
750
|
743
|
\subsubsection{Ingredients}
|
751
|
|
-\label{sec:orgb96411b}
|
|
744
|
+\label{sec:orgf2b3c03}
|
752
|
745
|
|
753
|
746
|
\begin{itemize}
|
754
|
747
|
\item Fresh ginger the size of palm
|
|
@@ -758,7 +751,7 @@ source: bema
|
758
|
751
|
\end{itemize}
|
759
|
752
|
|
760
|
753
|
\subsubsection{Directions}
|
761
|
|
-\label{sec:org42b5603}
|
|
754
|
+\label{sec:org15f50bc}
|
762
|
755
|
|
763
|
756
|
\begin{enumerate}
|
764
|
757
|
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
|
|
@@ -766,13 +759,12 @@ source: bema
|
766
|
759
|
\item Cook meat on grill.
|
767
|
760
|
\end{enumerate}
|
768
|
761
|
|
769
|
|
-
|
770
|
762
|
\subsection{Kalua Pork}
|
771
|
|
-\label{sec:orge7ab096}
|
|
763
|
+\label{sec:orgc6ed19b}
|
772
|
764
|
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
|
773
|
765
|
|
774
|
766
|
\subsubsection{Ingredients}
|
775
|
|
-\label{sec:org43fd9b6}
|
|
767
|
+\label{sec:org40135d3}
|
776
|
768
|
\begin{itemize}
|
777
|
769
|
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
|
778
|
770
|
\item 7lb Pork Butt
|
|
@@ -780,7 +772,7 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
780
|
772
|
\end{itemize}
|
781
|
773
|
|
782
|
774
|
\subsubsection{Directions}
|
783
|
|
-\label{sec:org169aab5}
|
|
775
|
+\label{sec:orga390263}
|
784
|
776
|
\begin{enumerate}
|
785
|
777
|
\item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
|
786
|
778
|
\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.
|
|
@@ -793,11 +785,11 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
793
|
785
|
|
794
|
786
|
\newpage
|
795
|
787
|
\subsection{Kau Yuk}
|
796
|
|
-\label{sec:orgce31a59}
|
|
788
|
+\label{sec:org9bd59cb}
|
797
|
789
|
source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
798
|
790
|
|
799
|
791
|
\subsubsection{Ingredients:}
|
800
|
|
-\label{sec:orgafe1da8}
|
|
792
|
+\label{sec:org3fa3213}
|
801
|
793
|
|
802
|
794
|
\begin{itemize}
|
803
|
795
|
\item 3 lbs Pork Belly
|
|
@@ -814,7 +806,7 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
814
|
806
|
\end{itemize}
|
815
|
807
|
|
816
|
808
|
\subsubsection{Directions:}
|
817
|
|
-\label{sec:org8d87c79}
|
|
809
|
+\label{sec:org70bea0f}
|
818
|
810
|
|
819
|
811
|
\begin{enumerate}
|
820
|
812
|
\item Mix everything except pork in a large bowl.
|
|
@@ -827,13 +819,12 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
827
|
819
|
\item Steam in bowl for 3-3.5 hours until meat is tender.
|
828
|
820
|
\end{enumerate}
|
829
|
821
|
|
830
|
|
-
|
831
|
822
|
\subsection{Mochiko Chicken}
|
832
|
|
-\label{sec:org396c9ab}
|
|
823
|
+\label{sec:org02e354b}
|
833
|
824
|
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
|
834
|
825
|
|
835
|
826
|
\subsubsection{Ingredients}
|
836
|
|
-\label{sec:org0dd464e}
|
|
827
|
+\label{sec:orgdb3e485}
|
837
|
828
|
|
838
|
829
|
\begin{itemize}
|
839
|
830
|
\item 2 pounds boneless skinless chicken thighs
|
|
@@ -851,7 +842,7 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
851
|
842
|
\end{itemize}
|
852
|
843
|
|
853
|
844
|
\subsubsection{Directions}
|
854
|
|
-\label{sec:orgccd6eff}
|
|
845
|
+\label{sec:org540f2ed}
|
855
|
846
|
|
856
|
847
|
\begin{enumerate}
|
857
|
848
|
\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
|
|
@@ -863,11 +854,11 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
863
|
854
|
\end{enumerate}
|
864
|
855
|
|
865
|
856
|
\subsection{Peanut Butter Chicken}
|
866
|
|
-\label{sec:org1fc0436}
|
|
857
|
+\label{sec:org3e9f081}
|
867
|
858
|
source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
|
868
|
859
|
|
869
|
860
|
\subsubsection{Ingredients}
|
870
|
|
-\label{sec:orgc5aca79}
|
|
861
|
+\label{sec:org8204bcd}
|
871
|
862
|
|
872
|
863
|
\begin{itemize}
|
873
|
864
|
\item 800g (1 3/4 pounds) chicken breast
|
|
@@ -886,7 +877,7 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
886
|
877
|
\end{itemize}
|
887
|
878
|
|
888
|
879
|
\subsubsection{Directions}
|
889
|
|
-\label{sec:org85b4781}
|
|
880
|
+\label{sec:orgc031a7c}
|
890
|
881
|
|
891
|
882
|
\begin{enumerate}
|
892
|
883
|
\item Cut the chicken breast into small cubes.
|
|
@@ -895,16 +886,12 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
895
|
886
|
\item Serve with rice and chopped herbs.
|
896
|
887
|
\end{enumerate}
|
897
|
888
|
|
898
|
|
-
|
899
|
|
-
|
900
|
|
-
|
901
|
|
-
|
902
|
889
|
\subsection{Sesame Chicken}
|
903
|
|
-\label{sec:org2d747bc}
|
|
890
|
+\label{sec:org4ee6f2e}
|
904
|
891
|
source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
905
|
892
|
|
906
|
893
|
\subsubsection{Ingredients}
|
907
|
|
-\label{sec:org440a7a8}
|
|
894
|
+\label{sec:org8471a7b}
|
908
|
895
|
|
909
|
896
|
\begin{itemize}
|
910
|
897
|
\item 1 lb chicken thigh cut into 1.5 inches cubes
|
|
@@ -929,7 +916,7 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
929
|
916
|
\end{itemize}
|
930
|
917
|
|
931
|
918
|
\subsubsection{Directions}
|
932
|
|
-\label{sec:org38ae8fe}
|
|
919
|
+\label{sec:org3f932e2}
|
933
|
920
|
|
934
|
921
|
\begin{enumerate}
|
935
|
922
|
\item Cut chicken into 1 inch cubes
|
|
@@ -940,13 +927,11 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
940
|
927
|
\item 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.
|
941
|
928
|
\end{enumerate}
|
942
|
929
|
|
943
|
|
-
|
944
|
|
-
|
945
|
930
|
\subsection{Spam Fried Rice}
|
946
|
|
-\label{sec:org2fd431d}
|
|
931
|
+\label{sec:org36f48c3}
|
947
|
932
|
source: yungmysterymane
|
948
|
933
|
\subsubsection{Ingredients:}
|
949
|
|
-\label{sec:org5f126c2}
|
|
934
|
+\label{sec:org29c2bbb}
|
950
|
935
|
|
951
|
936
|
\begin{itemize}
|
952
|
937
|
\item 1 cup of cooked rice, cooled
|
|
@@ -963,7 +948,7 @@ source: yungmysterymane
|
963
|
948
|
\end{itemize}
|
964
|
949
|
|
965
|
950
|
\subsubsection{Directions:}
|
966
|
|
-\label{sec:org0b77d8f}
|
|
951
|
+\label{sec:org547dc50}
|
967
|
952
|
|
968
|
953
|
\begin{enumerate}
|
969
|
954
|
\item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
|
|
@@ -974,13 +959,12 @@ source: yungmysterymane
|
974
|
959
|
\item Cook rice until golden while stirring, then add spam and egg and continue to stir.
|
975
|
960
|
\end{enumerate}
|
976
|
961
|
|
977
|
|
-
|
978
|
962
|
\subsection{Spicy Ahi Tuna Poke Bowl}
|
979
|
|
-\label{sec:org6ecaad6}
|
|
963
|
+\label{sec:org2e8b9a0}
|
980
|
964
|
source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
|
981
|
965
|
|
982
|
966
|
\subsubsection{Ingredients}
|
983
|
|
-\label{sec:org3811a83}
|
|
967
|
+\label{sec:orgd4a3712}
|
984
|
968
|
|
985
|
969
|
\begin{itemize}
|
986
|
970
|
\item 280 g ahi tuna (a little more than 1/2 lbs)
|
|
@@ -1000,7 +984,7 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
1000
|
984
|
\end{itemize}
|
1001
|
985
|
|
1002
|
986
|
\subsubsection{Directions}
|
1003
|
|
-\label{sec:orgfa72708}
|
|
987
|
+\label{sec:orgea62881}
|
1004
|
988
|
|
1005
|
989
|
\begin{enumerate}
|
1006
|
990
|
\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.)
|
|
@@ -1014,13 +998,12 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
1014
|
998
|
\item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
|
1015
|
999
|
\end{enumerate}
|
1016
|
1000
|
|
1017
|
|
-
|
1018
|
1001
|
\subsection{Steamed Dumplings}
|
1019
|
|
-\label{sec:org38adfd0}
|
|
1002
|
+\label{sec:org142bdc1}
|
1020
|
1003
|
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
|
1021
|
1004
|
|
1022
|
1005
|
\subsubsection{Starter}
|
1023
|
|
-\label{sec:orgb7a2a21}
|
|
1006
|
+\label{sec:orgb9a414a}
|
1024
|
1007
|
\begin{itemize}
|
1025
|
1008
|
\item 2 tablespoons active dry yeast
|
1026
|
1009
|
\item 1 tablespoon sugar
|
|
@@ -1028,7 +1011,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1028
|
1011
|
\item 1/2 cup water
|
1029
|
1012
|
\end{itemize}
|
1030
|
1013
|
\subsubsection{Dough}
|
1031
|
|
-\label{sec:org63eadc9}
|
|
1014
|
+\label{sec:org55ef804}
|
1032
|
1015
|
\begin{itemize}
|
1033
|
1016
|
\item 3 cups all-purpose flour
|
1034
|
1017
|
\item 1 cup water
|
|
@@ -1037,7 +1020,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1037
|
1020
|
\item 2 tablespoons vegetable oil
|
1038
|
1021
|
\end{itemize}
|
1039
|
1022
|
\subsubsection{Filling}
|
1040
|
|
-\label{sec:org22c8cde}
|
|
1023
|
+\label{sec:orgf57f2bf}
|
1041
|
1024
|
\begin{itemize}
|
1042
|
1025
|
\item 1 pound ground pork
|
1043
|
1026
|
\item 4 scallions, chopped
|
|
@@ -1048,7 +1031,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1048
|
1031
|
\item 1 teaspoon sesame oil
|
1049
|
1032
|
\end{itemize}
|
1050
|
1033
|
\subsubsection{Sauce}
|
1051
|
|
-\label{sec:org07643d5}
|
|
1034
|
+\label{sec:org90b1426}
|
1052
|
1035
|
\begin{itemize}
|
1053
|
1036
|
\item 1/2 cup soy sauce
|
1054
|
1037
|
\item 2 teaspoons sesame oil
|
|
@@ -1057,7 +1040,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1057
|
1040
|
\end{itemize}
|
1058
|
1041
|
|
1059
|
1042
|
\subsubsection{Directions}
|
1060
|
|
-\label{sec:org567a34e}
|
|
1043
|
+\label{sec:org9d1ee45}
|
1061
|
1044
|
|
1062
|
1045
|
\begin{enumerate}
|
1063
|
1046
|
\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
|
|
@@ -1074,11 +1057,11 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1074
|
1057
|
\end{enumerate}
|
1075
|
1058
|
|
1076
|
1059
|
\subsection{Turkey Jook}
|
1077
|
|
-\label{sec:org61e2681}
|
|
1060
|
+\label{sec:org39e5079}
|
1078
|
1061
|
source: bema
|
1079
|
1062
|
|
1080
|
1063
|
\subsubsection{Ingredients}
|
1081
|
|
-\label{sec:org35f8779}
|
|
1064
|
+\label{sec:org54f70a6}
|
1082
|
1065
|
|
1083
|
1066
|
\begin{itemize}
|
1084
|
1067
|
\item 1/4 cup soy sauce
|
|
@@ -1090,7 +1073,7 @@ source: bema
|
1090
|
1073
|
\end{itemize}
|
1091
|
1074
|
|
1092
|
1075
|
\subsubsection{Directions}
|
1093
|
|
-\label{sec:orga43ecdf}
|
|
1076
|
+\label{sec:orga1933cc}
|
1094
|
1077
|
|
1095
|
1078
|
\begin{enumerate}
|
1096
|
1079
|
\item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
|
|
@@ -1099,12 +1082,12 @@ source: bema
|
1099
|
1082
|
\end{enumerate}
|
1100
|
1083
|
|
1101
|
1084
|
\section{Sides}
|
1102
|
|
-\label{sec:org3f0aede}
|
|
1085
|
+\label{sec:org1b06992}
|
1103
|
1086
|
\subsection{Blue Cheese Dressing}
|
1104
|
|
-\label{sec:org4a1f894}
|
|
1087
|
+\label{sec:orgc15ae3f}
|
1105
|
1088
|
source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
|
1106
|
1089
|
\subsubsection{Ingredients}
|
1107
|
|
-\label{sec:org71cd241}
|
|
1090
|
+\label{sec:org13193d0}
|
1108
|
1091
|
|
1109
|
1092
|
\begin{itemize}
|
1110
|
1093
|
\item 1-1/2 cups mayonnaise
|
|
@@ -1117,7 +1100,7 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1117
|
1100
|
\item 1 cup (4 ounces) crumbled blue cheese
|
1118
|
1101
|
\end{itemize}
|
1119
|
1102
|
\subsubsection{Directions}
|
1120
|
|
-\label{sec:org4585598}
|
|
1103
|
+\label{sec:orgfd1036e}
|
1121
|
1104
|
|
1122
|
1105
|
\begin{enumerate}
|
1123
|
1106
|
\item In a bowl, combine the first seven ingredients.
|
|
@@ -1125,13 +1108,12 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1125
|
1108
|
\item Cover and chill at least 2 hours. Store in the refrigerator.
|
1126
|
1109
|
\end{enumerate}
|
1127
|
1110
|
|
1128
|
|
-
|
1129
|
1111
|
\subsection{Burger Buns}
|
1130
|
|
-\label{sec:orga839167}
|
|
1112
|
+\label{sec:org1b5cdc7}
|
1131
|
1113
|
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
|
1132
|
1114
|
|
1133
|
1115
|
\subsubsection{Ingredients}
|
1134
|
|
-\label{sec:org41b7452}
|
|
1116
|
+\label{sec:org16ef7c5}
|
1135
|
1117
|
|
1136
|
1118
|
\begin{itemize}
|
1137
|
1119
|
\item 3/4 to 1 cup lukewarm water
|
|
@@ -1145,7 +1127,7 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1145
|
1127
|
\end{itemize}
|
1146
|
1128
|
|
1147
|
1129
|
\subsubsection{Directions}
|
1148
|
|
-\label{sec:orga669d82}
|
|
1130
|
+\label{sec:orgd2107b0}
|
1149
|
1131
|
\begin{enumerate}
|
1150
|
1132
|
\item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
|
1151
|
1133
|
\item Let rise for 1-2 hours or until doubled.
|
|
@@ -1158,11 +1140,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1158
|
1140
|
|
1159
|
1141
|
\newpage
|
1160
|
1142
|
\subsection{Cream Tuna}
|
1161
|
|
-\label{sec:org8b6e386}
|
|
1143
|
+\label{sec:orgb50411b}
|
1162
|
1144
|
source: bema
|
1163
|
1145
|
|
1164
|
1146
|
\subsubsection{Ingredients}
|
1165
|
|
-\label{sec:org29b151e}
|
|
1147
|
+\label{sec:org209480b}
|
1166
|
1148
|
|
1167
|
1149
|
\begin{itemize}
|
1168
|
1150
|
\item 1 onion
|
|
@@ -1172,7 +1154,7 @@ source: bema
|
1172
|
1154
|
\end{itemize}
|
1173
|
1155
|
|
1174
|
1156
|
\subsubsection{Directions}
|
1175
|
|
-\label{sec:org88e1717}
|
|
1157
|
+\label{sec:orgb541233}
|
1176
|
1158
|
|
1177
|
1159
|
\begin{enumerate}
|
1178
|
1160
|
\item Chop up onion and brown.
|
|
@@ -1180,11 +1162,11 @@ source: bema
|
1180
|
1162
|
\item Cook on stove for 5 minutes.
|
1181
|
1163
|
\end{enumerate}
|
1182
|
1164
|
\subsection{Garlic Aioli}
|
1183
|
|
-\label{sec:orgfd4594c}
|
|
1165
|
+\label{sec:org43bd40e}
|
1184
|
1166
|
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
|
1185
|
1167
|
|
1186
|
1168
|
\subsubsection{Ingredients}
|
1187
|
|
-\label{sec:org21cd015}
|
|
1169
|
+\label{sec:orgb9e1158}
|
1188
|
1170
|
|
1189
|
1171
|
\begin{itemize}
|
1190
|
1172
|
\item 3/4 cup mayonnaise
|
|
@@ -1195,17 +1177,17 @@ source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8
|
1195
|
1177
|
\end{itemize}
|
1196
|
1178
|
|
1197
|
1179
|
\subsubsection{Directions}
|
1198
|
|
-\label{sec:org0b9f814}
|
|
1180
|
+\label{sec:org159101f}
|
1199
|
1181
|
|
1200
|
1182
|
\begin{enumerate}
|
1201
|
1183
|
\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
|
1202
|
1184
|
\end{enumerate}
|
1203
|
1185
|
\subsection{Macaroni Salad}
|
1204
|
|
-\label{sec:orgd84c60e}
|
|
1186
|
+\label{sec:org4e5ef65}
|
1205
|
1187
|
source: bema
|
1206
|
1188
|
|
1207
|
1189
|
\subsubsection{Ingredients}
|
1208
|
|
-\label{sec:orgdf7e2ca}
|
|
1190
|
+\label{sec:org0dc7156}
|
1209
|
1191
|
|
1210
|
1192
|
\begin{itemize}
|
1211
|
1193
|
\item 1/2 box macaroni
|
|
@@ -1218,7 +1200,7 @@ source: bema
|
1218
|
1200
|
\end{itemize}
|
1219
|
1201
|
|
1220
|
1202
|
\subsubsection{Directions}
|
1221
|
|
-\label{sec:org3fb2f94}
|
|
1203
|
+\label{sec:orga886e18}
|
1222
|
1204
|
|
1223
|
1205
|
\begin{enumerate}
|
1224
|
1206
|
\item Cook macaroni
|
|
@@ -1226,11 +1208,11 @@ source: bema
|
1226
|
1208
|
\end{enumerate}
|
1227
|
1209
|
|
1228
|
1210
|
\subsection{Yeast Rolls}
|
1229
|
|
-\label{sec:org53be499}
|
|
1211
|
+\label{sec:org42f7387}
|
1230
|
1212
|
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1231
|
1213
|
|
1232
|
1214
|
\subsubsection{Ingredients}
|
1233
|
|
-\label{sec:orgf825e3b}
|
|
1215
|
+\label{sec:org23dd9ef}
|
1234
|
1216
|
|
1235
|
1217
|
\begin{itemize}
|
1236
|
1218
|
\item 1 package dry yeast
|
|
@@ -1242,7 +1224,7 @@ source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1242
|
1224
|
\end{itemize}
|
1243
|
1225
|
|
1244
|
1226
|
\subsubsection{Directions}
|
1245
|
|
-\label{sec:org07bad2a}
|
|
1227
|
+\label{sec:org1e33381}
|
1246
|
1228
|
|
1247
|
1229
|
\begin{enumerate}
|
1248
|
1230
|
\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
|