whitespace

recipes.org

      6. Boil the pectin and cook until reduced by half – about 20 minutes.
      7. Refrigerate to use within four days, or store in the freezer for up to six months.
 
-
 ** Coffee Jelly
   source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars
 *** Ingredients
    3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
    4. 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.
 
-
 ** Pickled Jalapeño Peppers
   source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
        4. Dry off jars and set aside to cool.
     6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
 
-
 ** Strawberry Jalapeño Jam
   source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
 
      3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
-
 ** Boston Cream Doughnuts
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
     1. 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.
     2. 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.
 
-
 ** Chocolate Chip Cookies
   source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
 
        2. Gradually add 1/2 cup sugar and beat until shiny.
        3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
 
-
 ** Italian Anisette Cookies
   source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
 
      3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
      4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 
-
 ** Lemon Custard Filling
   source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins
 
     2. Marinate any meat for 3 to 4 days.
     3. Cook meat on grill.
 
-
 ** Kalua Pork
   source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours
 
      7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
      8. Steam in bowl for 3-3.5 hours until meat is tender.
 
-
 ** Mochiko Chicken
   source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes
 
    3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens. 
    4. Serve with rice and chopped herbs.
 
-
-
-
-
 ** Sesame Chicken
   source: https://soupeduprecipes.com/sesame-chicken/
 
     5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
     6. To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.
 
-
-
 ** Spam Fried Rice
 source: yungmysterymane
 *** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
     5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
     6. Cook rice until golden while stirring, then add spam and egg and continue to stir.
 
-
 ** Spicy Ahi Tuna Poke Bowl
   source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
 
     8. Right before serving, slice the avocado.
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
-
 ** Steamed Dumplings
   source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours
 
     2. Stir in the blue cheese.
     3. Cover and chill at least 2 hours. Store in the refrigerator.
 
-
 ** Burger Buns
   source: 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
 

recipes.tex

-% Created 2021-08-24 Tue 10:11
+% Created 2021-08-24 Tue 16:16
 % Intended LaTeX compiler: pdflatex
 \documentclass[11pt]{article}
 \usepackage[utf8]{inputenc}
 \setcounter{secnumdepth}{0}
 
 \section{Breakfast}
-\label{sec:org91ce198}
+\label{sec:orgb716d41}
 \subsection{Angel Biscuits}
-\label{sec:orged5521f}
+\label{sec:org9769fa9}
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 \subsubsection{Ingredients}
-\label{sec:orgd936fea}
+\label{sec:org6766b0d}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org25b92ab}
+\label{sec:orgee1af30}
 
 \begin{enumerate}
 \item Preheat oven to 375F.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:org1854978}
+\label{sec:org82972e6}
 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:org820c4eb}
+\label{sec:org18fd80e}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org39fa67c}
+\label{sec:org96b349e}
 
 \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:org1d65d34}
+\label{sec:org839eaaf}
 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:orga666e7e}
+\label{sec:org1068a68}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgb8bbeb4}
+\label{sec:orge7d320f}
 
 \begin{enumerate}
 \item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
 \end{enumerate}
 
 \subsection{Crepes}
-\label{sec:orgaf12576}
+\label{sec:org4e2ba8c}
 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:org7468a36}
+\label{sec:org3be1af2}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgbc41ee7}
+\label{sec:orgf4a1214}
 \begin{enumerate}
 \item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
 \item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:orgd839612}
+\label{sec:org37817f4}
 source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org1c08d31}
+\label{sec:org6d544d5}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgd4dba94}
+\label{sec:org886f94a}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \end{enumerate}
 
 \subsection{Eggs Benedict}
-\label{sec:org9f21cad}
+\label{sec:orga1727ae}
 source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 \subsubsection{Ingredients}
-\label{sec:org4cc0c47}
+\label{sec:org3161f7c}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org22bf302}
+\label{sec:orgfccf1de}
 
 \begin{enumerate}
 \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.
 
 \newpage
 \subsection{English Muffins}
-\label{sec:org9c23a1d}
+\label{sec:orgb7f5b58}
 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:org7f4bbea}
+\label{sec:orgbe1d697}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0cc8632}
+\label{sec:orgfad5229}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Canning}
-\label{sec:orgb055d8c}
+\label{sec:org703fc96}
 \subsection{Apple Pectin}
-\label{sec:org2a41215}
+\label{sec:org176fe0e}
 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:orga4cd826}
+\label{sec:org43a54e2}
 
 \begin{itemize}
 \item 7 large, tart apples
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:orgf8decc6}
+\label{sec:orgfa2df2f}
 
 \begin{enumerate}
 \item Wash the apples, but do not peel them.
 \item Refrigerate to use within four days, or store in the freezer for up to six months.
 \end{enumerate}
 
-
 \subsection{Coffee Jelly}
-\label{sec:org0c5d7f3}
+\label{sec:orgf3d483d}
 source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
 \subsubsection{Ingredients}
-\label{sec:orga295e5c}
+\label{sec:org1b20f14}
 
 \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:org060925d}
+\label{sec:org7563e05}
 
 \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.
 \end{enumerate}
 
 \subsection{Dill Pickles}
-\label{sec:org01bdc99}
+\label{sec:org0bf83b5}
 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:org0d1503a}
+\label{sec:orgbcc772e}
 
 \begin{itemize}
 \item 11 cups water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge81f995}
+\label{sec:org241a30d}
 
 \begin{enumerate}
 \item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
 \end{enumerate}
 
 \subsection{Homemade Ketchup}
-\label{sec:org21ebd86}
+\label{sec:org0c4a6ca}
 source: \url{https://www.simplycanning.com/homemade-ketchup/}
 
 \subsubsection{Ingredients}
-\label{sec:org663f901}
+\label{sec:org17eea8a}
 
 \begin{itemize}
 \item 4 quarts tomato puree or chopped tomatoes 
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org17221d9}
+\label{sec:orge4c3d74}
 
 \begin{enumerate}
 \item Prepare jars and start heating boiling water bath.
 
 \newpage
 \subsection{Homemade Sriracha}
-\label{sec:org4654bca}
+\label{sec:org16d8b9e}
 source: \url{https://freshbitesdaily.com/sriracha/}
 
 \subsubsection{Ingredients}
-\label{sec:org9647e33}
+\label{sec:orgabea9c0}
 
 \begin{itemize}
 \item 1 pound peppers (Choose carefully for color and heat.)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org22f91b8}
+\label{sec:orgfe23204}
 
 \begin{enumerate}
 \item Wash the peppers and spread them out to dry.
 \item Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
 \end{enumerate}
 \subsection{Jalapeño Jelly}
-\label{sec:org0cbf44c}
+\label{sec:org3374a63}
 source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 \subsubsection{Ingredients}
-\label{sec:org6065876}
+\label{sec:org0115b88}
 
 \begin{itemize}
 \item 1 large green bell pepper
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8fdb6c4}
+\label{sec:org57b7e8f}
 
 \begin{enumerate}
 \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.
 \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.
 \end{enumerate}
 
-
 \subsection{Pickled Jalapeño Peppers}
-\label{sec:org57ffcc9}
+\label{sec:orgeb4af93}
 source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org04b0ee0}
+\label{sec:org4ebc4f3}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1e98907}
+\label{sec:org8f195f5}
 
 \begin{enumerate}
 \item Sterilize three 16oz jars and lids in a boiling water bath.
 \item If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
 \end{enumerate}
 
-
 \subsection{Strawberry Jalapeño Jam}
-\label{sec:org149b5eb}
+\label{sec:org20cd77f}
 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:org14abc68}
+\label{sec:org897fc27}
 
 \begin{itemize}
 \item 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org61af3d6}
+\label{sec:orgefd84f8}
 
 \begin{enumerate}
 \item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
 
 \newpage
 \section{Desserts}
-\label{sec:orgfc587c9}
+\label{sec:org510b73b}
 \subsection{Berry Pie}
-\label{sec:orgf544571}
+\label{sec:org9e74940}
 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:org9c0b9b8}
+\label{sec:org66cb774}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga441343}
+\label{sec:orgae684b8}
 
 \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.
 \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.
 \end{enumerate}
 
-
 \subsection{Boston Cream Doughnuts}
-\label{sec:orgc03c418}
+\label{sec:orgd524289}
 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:org468083d}
+\label{sec:orgef86ba2}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org142296b}
+\label{sec:org4148353}
 
 \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:orgca605e5}
+\label{sec:org1253993}
 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:orgbe6f2d4}
+\label{sec:org824991b}
 
 \begin{itemize}
 \item 1-1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org64e1344}
+\label{sec:org35b4cef}
 
 \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.
 \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.
 \end{enumerate}
 
-
 \subsection{Chocolate Chip Cookies}
-\label{sec:org4a4fc01}
+\label{sec:orgc48f626}
 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:org6756d00}
+\label{sec:org8902033}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgebd96c0}
+\label{sec:org923a2c4}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 
 \newpage
 \subsection{Cocoa Pie}
-\label{sec:org8f2d922}
+\label{sec:org08d17e1}
 source: grandma's cookbook, servings: 1 pie
 
 \subsubsection{Ingredients}
-\label{sec:org8b11288}
+\label{sec:orgc9ce7e3}
 
 \begin{itemize}
 \item 1/3 cup cocoa
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf8ea522}
+\label{sec:org8c206ba}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
 \end{enumerate}
 \end{enumerate}
 
-
 \subsection{Italian Anisette Cookies}
-\label{sec:orgd0057cc}
+\label{sec:org4834f80}
 source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
 
 \subsubsection{Ingredients}
-\label{sec:org94f6f5b}
+\label{sec:org9fbbdbf}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgdf62c51}
+\label{sec:org88351e1}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \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.
 \end{enumerate}
 
-
 \subsection{Lemon Custard Filling}
-\label{sec:org9f58a53}
+\label{sec:org64ff34f}
 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:org46126a9}
+\label{sec:orgef01d6e}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1653d6a}
+\label{sec:org73efea3}
 
 \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:org313d084}
+\label{sec:orge872355}
 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:org92dbdf0}
+\label{sec:org6c8da45}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org78329f2}
+\label{sec:org75d0309}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 
 \section{Entrées}
-\label{sec:org9585009}
+\label{sec:orgaf34525}
 \subsection{Ahi Ogo Poke}
-\label{sec:org11fc2e5}
+\label{sec:orge4c1087}
 source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 
 \subsubsection{Ingredients}
-\label{sec:org86a68c8}
+\label{sec:org7c7a5de}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org40ca64c}
+\label{sec:orga55dbda}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Ginger Meat}
-\label{sec:orgd12646c}
+\label{sec:org24e7a09}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgb96411b}
+\label{sec:orgf2b3c03}
 
 \begin{itemize}
 \item Fresh ginger the size of palm
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org42b5603}
+\label{sec:org15f50bc}
 
 \begin{enumerate}
 \item Mince garlic, slice ginger, and mix with soy sauce and sugar.
 \item Cook meat on grill.
 \end{enumerate}
 
-
 \subsection{Kalua Pork}
-\label{sec:orge7ab096}
+\label{sec:orgc6ed19b}
 source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
 
 \subsubsection{Ingredients}
-\label{sec:org43fd9b6}
+\label{sec:org40135d3}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org169aab5}
+\label{sec:orga390263}
 \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.
 
 \newpage
 \subsection{Kau Yuk}
-\label{sec:orgce31a59}
+\label{sec:org9bd59cb}
 source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 
 \subsubsection{Ingredients:}
-\label{sec:orgafe1da8}
+\label{sec:org3fa3213}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org8d87c79}
+\label{sec:org70bea0f}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \item Steam in bowl for 3-3.5 hours until meat is tender.
 \end{enumerate}
 
-
 \subsection{Mochiko Chicken}
-\label{sec:org396c9ab}
+\label{sec:org02e354b}
 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:org0dd464e}
+\label{sec:orgdb3e485}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgccd6eff}
+\label{sec:org540f2ed}
 
 \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:org1fc0436}
+\label{sec:org3e9f081}
 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:orgc5aca79}
+\label{sec:org8204bcd}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org85b4781}
+\label{sec:orgc031a7c}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \item Serve with rice and chopped herbs.
 \end{enumerate}
 
-
-
-
-
 \subsection{Sesame Chicken}
-\label{sec:org2d747bc}
+\label{sec:org4ee6f2e}
 source: \url{https://soupeduprecipes.com/sesame-chicken/}
 
 \subsubsection{Ingredients}
-\label{sec:org440a7a8}
+\label{sec:org8471a7b}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org38ae8fe}
+\label{sec:org3f932e2}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 \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.
 \end{enumerate}
 
-
-
 \subsection{Spam Fried Rice}
-\label{sec:org2fd431d}
+\label{sec:org36f48c3}
 source: yungmysterymane
 \subsubsection{Ingredients:}
-\label{sec:org5f126c2}
+\label{sec:org29c2bbb}
 
 \begin{itemize}
 \item 1 cup of cooked rice, cooled
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org0b77d8f}
+\label{sec:org547dc50}
 
 \begin{enumerate}
 \item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
 \item Cook rice until golden while stirring, then add spam and egg and continue to stir.
 \end{enumerate}
 
-
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:org6ecaad6}
+\label{sec:org2e8b9a0}
 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:org3811a83}
+\label{sec:orgd4a3712}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfa72708}
+\label{sec:orgea62881}
 
 \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.)
 \item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 \end{enumerate}
 
-
 \subsection{Steamed Dumplings}
-\label{sec:org38adfd0}
+\label{sec:org142bdc1}
 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{Starter}
-\label{sec:orgb7a2a21}
+\label{sec:orgb9a414a}
 \begin{itemize}
 \item 2  tablespoons active dry yeast
 \item 1  tablespoon sugar
 \item 1/2  cup water
 \end{itemize}
 \subsubsection{Dough}
-\label{sec:org63eadc9}
+\label{sec:org55ef804}
 \begin{itemize}
 \item 3  cups all-purpose flour
 \item 1  cup water
 \item 2  tablespoons vegetable oil
 \end{itemize}
 \subsubsection{Filling}
-\label{sec:org22c8cde}
+\label{sec:orgf57f2bf}
 \begin{itemize}
 \item 1  pound ground pork
 \item 4  scallions, chopped
 \item 1  teaspoon sesame oil
 \end{itemize}
 \subsubsection{Sauce}
-\label{sec:org07643d5}
+\label{sec:org90b1426}
 \begin{itemize}
 \item 1/2  cup soy sauce
 \item 2  teaspoons sesame oil
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org567a34e}
+\label{sec:org9d1ee45}
 
 \begin{enumerate}
 \item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
 \end{enumerate}
 
 \subsection{Turkey Jook}
-\label{sec:org61e2681}
+\label{sec:org39e5079}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org35f8779}
+\label{sec:org54f70a6}
 
 \begin{itemize}
 \item 1/4 cup soy sauce
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga43ecdf}
+\label{sec:orga1933cc}
 
 \begin{enumerate}
 \item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
 \end{enumerate}
 
 \section{Sides}
-\label{sec:org3f0aede}
+\label{sec:org1b06992}
 \subsection{Blue Cheese Dressing}
-\label{sec:org4a1f894}
+\label{sec:orgc15ae3f}
 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:org71cd241}
+\label{sec:org13193d0}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org4585598}
+\label{sec:orgfd1036e}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 \item Cover and chill at least 2 hours. Store in the refrigerator.
 \end{enumerate}
 
-
 \subsection{Burger Buns}
-\label{sec:orga839167}
+\label{sec:org1b5cdc7}
 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:org41b7452}
+\label{sec:org16ef7c5}
 
 \begin{itemize}
 \item 3/4 to 1   cup   lukewarm water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga669d82}
+\label{sec:orgd2107b0}
 \begin{enumerate}
 \item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
 \item Let rise for 1-2 hours or until doubled.
 
 \newpage
 \subsection{Cream Tuna}
-\label{sec:org8b6e386}
+\label{sec:orgb50411b}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org29b151e}
+\label{sec:org209480b}
 
 \begin{itemize}
 \item 1 onion
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org88e1717}
+\label{sec:orgb541233}
 
 \begin{enumerate}
 \item Chop up onion and brown.
 \item Cook on stove for 5 minutes.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:orgfd4594c}
+\label{sec:org43bd40e}
 source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:org21cd015}
+\label{sec:orgb9e1158}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0b9f814}
+\label{sec:org159101f}
 
 \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{Macaroni Salad}
-\label{sec:orgd84c60e}
+\label{sec:org4e5ef65}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgdf7e2ca}
+\label{sec:org0dc7156}
 
 \begin{itemize}
 \item 1/2 box macaroni
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3fb2f94}
+\label{sec:orga886e18}
 
 \begin{enumerate}
 \item Cook macaroni
 \end{enumerate}
 
 \subsection{Yeast Rolls}
-\label{sec:org53be499}
+\label{sec:org42f7387}
 source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 \subsubsection{Ingredients}
-\label{sec:orgf825e3b}
+\label{sec:org23dd9ef}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org07bad2a}
+\label{sec:org1e33381}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.