added recipes

recipes.org

@@ -11,7 +11,8 @@
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@@ -24,6 +25,7 @@
 
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 * Breakfast
 ** Angel Biscuits
@@ -45,16 +47,17 @@
     - 1/2 cup warm water
     - 3/4 cup butter
     - 2 cups buttermilk
-v
+
 *** Directions
 
-    1. Mix dry ingredients together.
-    2. Cut in shortening with pastry blender.
-    3. Add buttermilk
-    4. Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
-    5. Blend together and knead on floured surface.
-    6. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
-    7. Bake 16-18 minutes until golden on top with cooked centers.
+    1. Preheat oven to 375F.
+    2. Mix dry ingredients together.
+    3. Cut in shortening with pastry blender.
+    4. Add buttermilk
+    5. Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
+    6. Blend together and knead on floured surface.
+    7. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
+    8. Bake 16-18 minutes until golden on top with cooked centers.
 
 ** Bacon Gravy
    :PROPERTIES:
@@ -220,34 +223,79 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     7. Cook over low heat 7-15 minutes per side, until crust is golden brown and interior is cooked. They should be ~200F
     8. Remove from oven and cool, split them with a fork.
 
-
 # #+LATEX: \newpage
 
 * Canning
-** Orange Pectin
+** Apple Pectin
    :PROPERTIES:
-   :source-url: https://www.livestrong.com/article/238484-how-to-make-pectin-orange-peel/
+   :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)
    :END:
+
 *** Ingredients:
 
-    - 6-8 oranges
-    - 2 cups of water
-    - 2 tablespoons of lemon juice
-    - Nonreactive stainless steel or enamel pot
-    - Jelly bag or strainer with cheesecloth
-    - 70% rubbing alcohol
-    - Small jar with lid 
+    - 7 large, tart apples
+    - 4 cups water
+    - 2 tablespoons lemon juice
 
-*** Instructions:
+***  Instructions:
 
-    1. Peel the oranges. Keep as much of the white membranous part of the peel as possible, since this is particularly high in pectin.
-    2. Cut the orange peel into narrow strips and use a knife to remove the white part of the peel, also known as the pith.
-    3. Dice the pith into small pieces.
-    4. Add 2 tablespoons of lemon juice to the chopped pith. You can allow this mixture to sit for one hour or move onto the next step, depending on how much time you have.
-    5. Add the water to the pith and lemon juice mixture and let sit for one hour.
-    6. Bring the mixture of water, pith and lemon juice to a boil and then let it simmer. If you allowed the pith and lemon juice mixture to sit for one hour prior to adding water, you can simmer for only 10 minutes. If not, simmer for 20 minutes.
-    7. Pour the mixture into a jelly bag or a strainer lined with cheesecloth and allow it to drain overnight. Pressing on the solids will allow you to extract more juice but may also make your pectin cloudy.
-    8. Test the drained liquid for pectin content. To do this, mix 1 tablespoon of rubbing alcohol and 1 tablespoon of the drained liquid in a small jar with a lid and shake. Let it stand one minute and examine the contents of the jar. If the mixture has formed one jelly-like mass, the juice has a high pectin content. Several smaller lumps indicate medium pectin. If there are a lot of little lumps, you may not have enough pectin to make jelly. If you desire a higher pectin concentration, simmer the drained liquid until half the liquid has evaporated and retest the resulting liquid for pectin content.
+     1. Wash the apples, but do not peel them.
+     2. Cut apples into quarters, core included.
+     3. Put apples in a large pot, add water and lemon juice. Bring mixture to boil.
+     4. Let boil for 40 minutes, stirring at the halfway mark.
+     5. Strain the mixture through cheesecloth. Let the mixture strain overnight to get the most pectin.
+     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.
+
+*** COMMENT Choosing your apples
+ The type of apple used is very important for this recipe, and will make or break your pectin’s effectiveness. As an apple ripens, its pectin is broken down. This means that the riper your apples, the less pectin you’ll have in your final product. To figure out how ripe an apple is, observe its appearance. The best apples will be green, harder than ripe apples, and will taste sour. These apples have the most pectin and will be best for this recipe.
+
+ As you begin working with your homemade pectin, you’ll become familiar with how much you’ll need for different recipes. Start off using the amounts suggested, and adjust as needed for the strength of your pectin.
+** Coffee Jelly
+   :PROPERTIES:
+   :source-url: https://www.foodiewithfamily.com/coffee-jelly/
+   :servings: 5-6 8oz jars
+   :END:
+*** Ingredients
+
+    - 4   cups   VERY strongly brewed coffee   preferably a darker roast
+    - 1/4   cup   lemon juice
+    - 5 1/2   cups   granulated sugar
+    - 1 1/3   cups   Dutch gel pectin
+    - 5   to 6 jelly jars with new two-piece lids.   8 ounce
+*** Directions
+
+    1. 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.
+    2. 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.
+** Dill Pickles
+   :PROPERTIES:
+   :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
+   :END:
+
+*** Ingredients
+
+    - 11 cups water
+    - 5 cups white vinegar
+    - 1 cup canning salt
+    - 12 pounds pickling cucumbers, quartered or halved lengthwise
+    - 9 dill sprigs or heads
+    - 18 garlic cloves
+    - 18 dried hot chilies
+
+*** Directions
+
+    1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
+    2. Pack cucumbers into nine hot quart jars within 1/2 in. of top.
+    3. Place one dill head, two garlic cloves and two peppers in each jar.
+    4. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
+    5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
+    6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
 
 ** Homemade Ketchup
    :PROPERTIES:
@@ -258,7 +306,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
     - 4 quarts tomato puree or chopped tomatoes 
     - 1 cup chopped onion 
-    - 1/2 cup chopped sweet pepper, or jalapenos
+    - 1/2 cup chopped sweet pepper, or jalapenos for spicy ketchup
     - 1 1/2 cups vinegar 
     - 1 Tbsp. canning salt 
     - 1/4 tsp. ground allspice 
@@ -288,49 +336,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
 # #Process according to chart below.   
 
-** Apple Pectin
-   :PROPERTIES:
-   :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)
-   :END:
-
-*** Ingredients:
-
-    - 7 large, tart apples
-    - 4 cups water
-    - 2 tablespoons lemon juice
-
-***  Instructions:
-
-     1. Wash the apples, but do not peel them.
-     2. Cut apples into quarters, core included.
-     3. Put apples in a large pot, add water and lemon juice. Bring mixture to boil.
-     4. Let boil for 40 minutes, stirring at the halfway mark.
-     5. Strain the mixture through cheesecloth. Let the mixture strain overnight to get the most pectin.
-     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.
-
-*** COMMENT Choosing your apples
- The type of apple used is very important for this recipe, and will make or break your pectin’s effectiveness. As an apple ripens, its pectin is broken down. This means that the riper your apples, the less pectin you’ll have in your final product. To figure out how ripe an apple is, observe its appearance. The best apples will be green, harder than ripe apples, and will taste sour. These apples have the most pectin and will be best for this recipe.
-
- As you begin working with your homemade pectin, you’ll become familiar with how much you’ll need for different recipes. Start off using the amounts suggested, and adjust as needed for the strength of your pectin.
-** Coffee Jelly
-   :PROPERTIES:
-   :source-url: https://www.foodiewithfamily.com/coffee-jelly/
-   :servings: 5-6 8oz jars
-   :END:
-*** Ingredients
-
-    - 4   cups   VERY strongly brewed coffee   preferably a darker roast
-    - 1/4   cup   lemon juice
-    - 5 1/2   cups   granulated sugar
-    - 1 1/3   cups   Dutch gel pectin
-    - 5   to 6 jelly jars with new two-piece lids.   8 ounce
-*** Directions
-
-    1. 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.
-    2. 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.
 ** Jalapeño Jelly
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/
@@ -355,6 +360,31 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
    2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
    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 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.
+** COMMENT Orange Pectin
+   :PROPERTIES:
+   :source-url: https://www.livestrong.com/article/238484-how-to-make-pectin-orange-peel/
+   :END:
+*** Ingredients:
+
+    - 6-8 oranges
+    - 2 cups of water
+    - 2 tablespoons of lemon juice
+    - Nonreactive stainless steel or enamel pot
+    - Jelly bag or strainer with cheesecloth
+    - 70% rubbing alcohol
+    - Small jar with lid 
+
+*** Instructions:
+
+    1. Peel the oranges. Keep as much of the white membranous part of the peel as possible, since this is particularly high in pectin.
+    2. Cut the orange peel into narrow strips and use a knife to remove the white part of the peel, also known as the pith.
+    3. Dice the pith into small pieces.
+    4. Add 2 tablespoons of lemon juice to the chopped pith. You can allow this mixture to sit for one hour or move onto the next step, depending on how much time you have.
+    5. Add the water to the pith and lemon juice mixture and let sit for one hour.
+    6. Bring the mixture of water, pith and lemon juice to a boil and then let it simmer. If you allowed the pith and lemon juice mixture to sit for one hour prior to adding water, you can simmer for only 10 minutes. If not, simmer for 20 minutes.
+    7. Pour the mixture into a jelly bag or a strainer lined with cheesecloth and allow it to drain overnight. Pressing on the solids will allow you to extract more juice but may also make your pectin cloudy.
+    8. Test the drained liquid for pectin content. To do this, mix 1 tablespoon of rubbing alcohol and 1 tablespoon of the drained liquid in a small jar with a lid and shake. Let it stand one minute and examine the contents of the jar. If the mixture has formed one jelly-like mass, the juice has a high pectin content. Several smaller lumps indicate medium pectin. If there are a lot of little lumps, you may not have enough pectin to make jelly. If you desire a higher pectin concentration, simmer the drained liquid until half the liquid has evaporated and retest the resulting liquid for pectin content.
+
 ** Pickled Jalapeño Peppers
    :PROPERTIES:
    :source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
@@ -372,7 +402,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 2   Tbs   Cane Sugar
     - 2   Fat Cloves of Garlic   minced
 
-
 *** Directions
 
     1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
@@ -400,10 +429,10 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
 *** Ingredients
 
-    - 4   cups   crushed strawberries (discard stems and leaves)
+    - 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
     - 1   cup    jalapeno pepper (processed in food processer)
     - 1/4  cup    lemon juice
-    - 1 (1 3/4  ounce) package   powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
+    - 1 (1 3/4  ounce) package   powdered fruit pectin 
     - 7   cups    granulated sugar (yes this is the right amount...it's jelly!)
 
 *** Directions
@@ -437,7 +466,36 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     6. Stir in remaining 2 cups of sugar and return to a full boil.
     7. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
 * Desserts
-** Blueberry Pie
+** Berry Pie
+   :PROPERTIES:
+   :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
+   :END:
+
+*** Ingredients
+
+    - 1/2 cup water
+    - 4 cups fresh berries, divided
+    - 2 tablespoons cornstarch
+    - 1/4 cup cold water
+    - 1/2cup white sugar
+    - 1 tablespoon lemon juice
+    - 1 (9 inch) baked pie crust
+    - 1 cup whipped cream for garnish
+    - 1 teaspoon lemon zest for garnish 
+
+*** Directions
+
+     1. Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
+	#  Strain berries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
+     2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
+     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.
+
+** COMMENT Blueberry Pie
    :PROPERTIES:
    :source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
    :servings: 1 pie
@@ -550,7 +608,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 2  cups semisweet chocolate chips
     - 1  cup coarsely chopped nuts, if desired
 
-
 *** Directions
 
     1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
@@ -579,7 +636,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 2 teaspoons sugar-free strawberry-flavored gelatin
     - 1/2 cup frozen whipped topping, thawed
 
-
 *** Directions
 
     1. Preheat oven to 450F
@@ -714,7 +770,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 2 tablespoons maple syrup
     - 1/2 teaspoon maple flavoring
 
-
 *** Directions
 
     1. In a small bowl, whisk all ingredients until smooth.
@@ -741,34 +796,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
     3. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
 
-** Summer Fresh Raspberry Pie
-   :PROPERTIES:
-   :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
-   :END:
-
-*** Ingredients
-
-    - 1/2 cup water
-    - 4 cups fresh raspberries, divided
-    - 2 tablespoons cornstarch
-    - 1/4 cup cold water
-    - 1/2cup white sugar
-    - 1 tablespoon lemon juice
-    - 1 (9 inch) baked pie crust
-    - 1 cup whipped cream for garnish
-    - 1 teaspoon lemon zest for garnish 
-
-*** Directions
-
-     1. Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
-     2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
-     3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
-     4. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
-
 ** COMMENT Super Soft Glazed Doughnuts
    :PROPERTIES:
    :source-url: https://www.kitchenathoskins.com/2018/05/06/super-soft-glazed-doughnuts/
@@ -794,7 +821,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 1 and 1/2   teaspoons   vanilla extract
     - 2   pinches   salt
 
-
 *** Directions
 
     1. Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your  stand mixer . Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
@@ -825,6 +851,36 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
       1. Roughly chop ogo and place in a bowl. Sweet onions also  work.
       2. Cube ahi and add to bowl. Mix in rest of ingredients
 
+** Cream Tuna
+
+*** Ingredients
+
+    - 1 onion
+    - Family pouch tuna
+    - Small can peas
+    - 1 can Milk
+
+*** Directions
+
+    1. Chop up onion and brown.
+    2. Mix in tuna, peas, and milk.
+    3. Cook on stove for 5 minutes.
+
+** Ginger Meat
+
+*** Ingredients
+
+    - Fresh ginger the size of palm
+    - 1 bulb garlic fresh
+    - Equal soy sauce and water
+    - Brown sugar to taste
+
+*** Directions
+
+    1. Mince garlic, slice ginger, and mix with soy sauce and sugar.
+    2. Marinate any meat for 3 to 4 days.
+    3. Cook meat on grill.
+
 ** COMMENT Kalua Pig in a Slow Cooker
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/24035/kalua-pig-in-a-slow-cooker/
@@ -895,7 +951,24 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      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.
 
-** COMMENT Mochiko Chicken
+** Macaroni Salad
+
+*** Ingredients
+
+    - 1/2 box macaroni
+    - Small pouch tuna
+    - 3 boiled eggs
+    - Small can peas
+    - 2 or 3 stalks of celery
+    - Mayonnaise
+    - Black pepper
+
+*** Directions
+
+    1. Cook macaroni
+    2. Mix in bowl and chil
+
+** Mochiko Chicken
    :PROPERTIES:
    :source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
    :servings: 6
@@ -959,53 +1032,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
    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.
 
-** Chinese Steamed Dumplings
-   :PROPERTIES:
-   :source-url: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64
-   :servings: 48
-   :prep-time: 1 hour
-   :cook-time: Unknown
-   :ready-in: 4 hours
-   :END:
-
-*** Ingredients
-
-    - 2  tablespoons active dry yeast
-    - 1  tablespoon sugar
-    - 1/2  cup all-purpose flour
-    - 1/2  cup water
-    - 3  cups all-purpose flour
-    - 1  cup water
-    - 1  teaspoon kosher salt
-    - 1/4  cup sugar
-    - 2  tablespoons vegetable oil
-    - 1  pound ground pork
-    - 4  scallions, chopped
-    - 3  tablespoons cilantro, minced
-    - 3  inches fresh ginger, peeled and minced
-    - 1  tablespoon rice wine vinegar
-    - 1  tablespoon soy sauce
-    - 1  teaspoon sesame oil
-    - 1/2  cup soy sauce
-    - 2  teaspoons sesame oil
-    - 2  teaspoons chili garlic sauce
-    - 1  tablespoon rice wine vinegar
-
-
-*** Directions
-
-    1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
-    2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
-    3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
-    4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
-    5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
-    6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
-    7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It's okay if they're not perfectly even.
-    8. Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
-    9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
-    10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
-    11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
-    12. Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
 ** Sesame Chicken
    :PROPERTIES:
    :source-url: https://soupeduprecipes.com/sesame-chicken/
@@ -1080,7 +1106,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - chopped green onion
     - 2  bowls cooked rice
 
-
 *** Directions
 
     1. 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.)
@@ -1094,6 +1119,69 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
 # #+LATEX: \newpage
+
+** Steamed Dumplings
+   :PROPERTIES:
+   :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
+   :END:
+
+*** Ingredients
+
+    - 2  tablespoons active dry yeast
+    - 1  tablespoon sugar
+    - 1/2  cup all-purpose flour
+    - 1/2  cup water
+    - 3  cups all-purpose flour
+    - 1  cup water
+    - 1  teaspoon kosher salt
+    - 1/4  cup sugar
+    - 2  tablespoons vegetable oil
+    - 1  pound ground pork
+    - 4  scallions, chopped
+    - 3  tablespoons cilantro, minced
+    - 3  inches fresh ginger, peeled and minced
+    - 1  tablespoon rice wine vinegar
+    - 1  tablespoon soy sauce
+    - 1  teaspoon sesame oil
+    - 1/2  cup soy sauce
+    - 2  teaspoons sesame oil
+    - 2  teaspoons chili garlic sauce
+    - 1  tablespoon rice wine vinegar
+
+*** Directions
+
+    1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
+    2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
+    3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
+    4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
+    5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
+    6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
+    7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It's okay if they're not perfectly even.
+    8. Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
+    9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
+    10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
+    11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
+    12. Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
+** Turkey Jook
+
+*** Ingredients
+
+    - 1/4 cup soy sauce
+    - Turkey carcas
+    - Celery
+    - Onions
+    - 1 cup rice
+    - 8 cups water
+
+*** Directions
+
+    1. Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
+    2. Cook 4-5 hours on low.
+    3. Remove bones and stir.
+
 * Sides
 ** Blue Cheese Dressing
    :PROPERTIES:
@@ -1118,6 +1206,36 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Stir in the blue cheese.
     3. Cover and chill at least 2 hours. Store in the refrigerator.
 
+** Burger Buns
+   :PROPERTIES:
+   :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
+   :END:
+
+*** Ingredients
+
+    - ▢  3/4 to 1   cup   lukewarm water
+    - ▢  2   tablespoons   unsalted butter   cold, cut into pieces
+    - ▢  1   large   egg
+    - ▢  3 1/2   cups flour
+    - ▢  1/4   cup   granulated sugar
+    - ▢  1 1/4   teaspoons   salt
+    - ▢  1   tablespoon   instant  yeast
+    - ▢  3   tablespoons   butter, melted   plus more for the baking sheet
+
+*** Directions
+
+    1. 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.
+    2. Cover the dough and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
+    3. Gently deflate the dough and divide it into 12 pieces.
+    4. Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches (8 cm) across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch (20-cm) log. Using a  serrated knife , slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.)
+    5. Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
+    6. Preheat the oven to 375°F (190°C).
+    7. Brush  the buns with about half the melted butter and bake until golden, 12 to 18 minutes. If you’d like sesame or poppy seeds sprinkled atop your buns, brush the buns with the egg wash rather than the melted butter prior to baking as it’ll make the seeds adhere. Sprinkle the buns with the seeds and bake as instructed. (When you separate the egg, feel free to add the extra egg yolk to the dough for slightly richer results.)
+    8. 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.
 ** Garlic Aioli
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
@@ -1147,14 +1265,13 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 2   teaspoons    garlic powder
     - 1/8   teaspoon    salt
 
-
 *** Directions
 
      1. Place butter into a small sauce pan over low heat.  Allow the butter to gently melt.  Do not stir the butter while it is melting.
      2. The butter will separate into three different layers.   The butter will become foamy on top.   There will be clear layer in the middle.   Towards the bottom of the pan will be a layer of the milk solids.
      3. When the foamy layer forms.   Spoon off the foamy layer and discard.   Gently decant the middle layer of the butter into a small dish.   You should end up with about a tablespoon of milk solids in the bottom of the pan.   Discard the milk solids. 
      4. Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
-** Hawaiian Macaroni Salad
+** COMMENT Hawaiian Macaroni Salad
    :PROPERTIES:
    :source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
    :servings: 4
@@ -1173,7 +1290,6 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     - 1/4 teaspoon salt
     - 1/4 teaspoon pepper
 
-
 *** Directions
 
     1. Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.