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recipes.org

 
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+#+latex_class_options: [11pt,notitlepage]
 
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+# #+LATEX: \newpage
 * Breakfast
 ** Angel Biscuits
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
     2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
     3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
     4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
+
 ** Eggs Benedict
   source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
     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
 ** Apple Pectin
     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
   source: https://www.simplycanning.com/homemade-ketchup/
 
 
 # #Process according to chart below.   
 
+#+LATEX: \newpage
 ** Jalapeño Jelly
   source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
        2. For Quick/Refrigerator Pickled Jalapeños:  Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
     6. If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.  If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
     7. Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.
+
 ** Strawberry Jalapeno 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. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
     4. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface.  (While cooling, I shake frequently to redistribute content.)  Allow to cool overnight. Store in a cool, dark area.
 
-# #+LATEX: \newpage
+# 
 
 * Desserts
 ** Berry Pie
      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.
 
+#+LATEX: \newpage
 ** 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
 
      3. Cook over medium heat, stirring constantly, until mixture is thickened.
      4. Remove from heat and stir in lemon juice and butter.
      5. Cover with plastic wrap until completely cooled.
+#+LATEX: \newpage
 ** Maple Glaze for Doughnuts
   source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 
     1. In a small bowl, whisk all ingredients until smooth.
 
-# #+LATEX: \newpage
+# 
 
 * Entrées
 ** Ahi Ogo Poke
     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
 
    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.
 
+#+LATEX: \newpage
 ** Sesame Chicken
   source: https://soupeduprecipes.com/sesame-chicken/
 
     - 1.5   tbsp   of Toasted sesame seeds
     - Diced scallion as garnish
 
-*** Directions
-
-    1. Cut chicken into 1 inch cubes
-    2. Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
-    3. Heat oil to 380F. Prepare starch on plate for dipping chicken
-    4. Take each piece and cover in starch before placing it in the fryer.
-    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.
-
 *** COMMENT Directions
 
     1. Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
     9. Next, we gonna make the sauce. In a large bowl, add in 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. Mix them until well combined.
     10. Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
 
+
+
+
+*** Directions
+
+    1. Cut chicken into 1 inch cubes
+    2. Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
+    3. Heat oil to 380F. Prepare starch on plate for dipping chicken
+    4. Take each piece and cover in starch before placing it in the fryer.
+    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.
+
+
 ** 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
 
     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.
 ** Spam Fried Rice
-source: YungMysteryMane's quick and easy fried rice
+source: yungmysterymane's quick and easy fried rice
 *** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
 
 *** Ingredients:
 
-    - 1 cup of cooked rice (ALREADY COOKED in a rice cooker, completely cooled, preferably)
+    - 1 cup of cooked rice, cooled
     - 1 egg
     - 2 slices of Spam (or 1 Spam Single)
     - 3 tablespoons of rice grain oil
     - 1 teaspoon of butter
 
 *** Seasonings:
-     - Ichimi togarashi (Japanese red pepper seasoning)
+     - Ichimi togarashi (red pepper)
      - salt
      - cracked black pepper
-     - dried Japanese parsley (regular parsley is also fine)
+     - dried parsley
 
  
 *** COMMENT Utensils:
     2. Cook 4-5 hours on low.
     3. Remove bones and stir.
 
-# #+LATEX: \newpage
+# 
 
 * Sides
 ** Blue Cheese Dressing
     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 2021-08-16 Mon 22:36
+% Created 2021-08-17 Tue 11:10
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+\documentclass[11pt,notitlepage]{article}
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 \usepackage{graphicx}
 \newgeometry{margin=.5in,bottom=.7in}
 
 \begin{multicols*}{2}
-
 \section{Breakfast}
-\label{sec:org08d1558}
+\label{sec:org3234c5b}
 \subsection{Angel Biscuits}
-\label{sec:orgebb340a}
+\label{sec:orgfa809a0}
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 
 \subsubsection{Ingredients}
-\label{sec:org308e699}
+\label{sec:orgb88bd39}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgaa9aee0}
+\label{sec:orgcc84293}
 
 \begin{enumerate}
 \item Preheat oven to 375F.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:org30b8a4d}
+\label{sec:orgc3d5a1c}
 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:org1bf4b72}
+\label{sec:org6d076a6}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1bd773e}
+\label{sec:orgbf4801a}
 
 \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:orge80f130}
+\label{sec:org15e0270}
 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:org730f928}
+\label{sec:org883d3ac}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgd868d26}
+\label{sec:org3198de6}
 
 \begin{enumerate}
 \item In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
 \item For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
 \end{enumerate}
 \subsection{Crepes}
-\label{sec:orgfe35631}
+\label{sec:orgd49baeb}
 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:org1396db5}
+\label{sec:orgf6536e2}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org25699c1}
+\label{sec:orga9adf0e}
 
 \begin{enumerate}
 \item In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
 \item Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:org747bece}
+\label{sec:orgd8a51d3}
 source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orgf9d73d5}
+\label{sec:org4cfba10}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org238cdd0}
+\label{sec:orgfe0ae2c}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \item Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
 \item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 \end{enumerate}
+
 \subsection{Eggs Benedict}
-\label{sec:org895a2dd}
+\label{sec:orge02d881}
 source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 \subsubsection{Ingredients}
-\label{sec:orge9cf0e0}
+\label{sec:orgd4537b5}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0a6d06e}
+\label{sec:orgf6e89c2}
 
 \begin{enumerate}
 \item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:orgda990c6}
+\label{sec:org27d2627}
 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:org4238897}
+\label{sec:org456e4e6}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf3f55b9}
+\label{sec:org6fc053a}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Canning}
-\label{sec:org1c3a142}
+\label{sec:org656e3af}
 \subsection{Apple Pectin}
-\label{sec:orge4ec409}
+\label{sec:orgcc6e060}
 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:orgc8ca8ae}
+\label{sec:orgbed4351}
 
 \begin{itemize}
 \item 7 large, tart apples
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:org56150d7}
+\label{sec:org588ee8c}
 
 \begin{enumerate}
 \item Wash the apples, but do not peel them.
 \end{enumerate}
 
 \subsection{Coffee Jelly}
-\label{sec:org0447bd7}
+\label{sec:org34b7c66}
 source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
 \subsubsection{Ingredients}
-\label{sec:org6c2e8c2}
+\label{sec:org6e4c86c}
 
 \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:org6b4b1e2}
+\label{sec:org29ecb3e}
 
 \begin{enumerate}
 \item Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
 \item Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.
 \end{enumerate}
 \subsection{Dill Pickles}
-\label{sec:orgd662e94}
+\label{sec:org09c7132}
 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:orgf0c402b}
+\label{sec:orgd52c513}
 
 \begin{itemize}
 \item 11 cups water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1517f2d}
+\label{sec:orgbc41354}
 
 \begin{enumerate}
 \item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
 \item 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.
 \end{enumerate}
 
+
 \subsection{Homemade Ketchup}
-\label{sec:org2929a57}
+\label{sec:org3595a51}
 source: \url{https://www.simplycanning.com/homemade-ketchup/}
 
 \subsubsection{Ingredients}
-\label{sec:org4af2614}
+\label{sec:orgbca479a}
 
 \begin{itemize}
 \item 4 quarts tomato puree or chopped tomatoes 
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org092af0f}
+\label{sec:org3363260}
 
 \begin{enumerate}
 \item Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.  See full  water bath canning instructions  here.  
 \item Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars.
 \end{enumerate}
 
+\newpage
 \subsection{Jalapeño Jelly}
-\label{sec:orgd6a9b13}
+\label{sec:org2a472f1}
 source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgd3be21c}
+\label{sec:org89f79fc}
 
 \begin{itemize}
 \item 1 large green bell pepper
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org963451f}
+\label{sec:org44e4a05}
 
 \begin{enumerate}
 \item Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
 \item Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
 \end{enumerate}
 \subsection{Pickled Jalapeño Peppers}
-\label{sec:orgf9057ca}
+\label{sec:orgc20b720}
 source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org688e4a0}
+\label{sec:orgea6dbfe}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org69232c7}
+\label{sec:org8b4e9f4}
 
 \begin{enumerate}
 \item Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: \url{https://nchfp.uga.edu/how/can\_01/sterile\_jars.html}.
 \item If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.  If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
 \item Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.
 \end{enumerate}
+
 \subsection{Strawberry Jalapeno Jam}
-\label{sec:org84ddf2b}
+\label{sec:orgdf38c62}
 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:org322b6d6}
+\label{sec:org44ab8b3}
 
 \begin{itemize}
 \item 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4da7f12}
+\label{sec:orgfde2320}
 
 \begin{enumerate}
 \item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
 \end{enumerate}
 
 \section{Desserts}
-\label{sec:org31d4749}
+\label{sec:org69b999a}
 \subsection{Berry Pie}
-\label{sec:orgdae262b}
+\label{sec:orgc805595}
 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:org66f78dd}
+\label{sec:org72817b1}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7bf276d}
+\label{sec:orga2a4f34}
 
 \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}
 
+\newpage
 \subsection{Boston Cream Doughnuts}
-\label{sec:org8af5da2}
+\label{sec:orgd96f43e}
 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:org3382429}
+\label{sec:orgff64972}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc74cf45}
+\label{sec:orgfe89883}
 
 \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:org921ed70}
+\label{sec:org31c0cd6}
 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:orgec29b0d}
+\label{sec:orgd30166b}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org144f48a}
+\label{sec:orgbd72850}
 
 \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:orgc9f4b5f}
+\label{sec:org88ff302}
 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:orgb80b897}
+\label{sec:orgcffe828}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge6d8cf3}
+\label{sec:orgef24e81}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 \end{enumerate}
 
 \subsection{Cocoa Pie}
-\label{sec:org5620f61}
+\label{sec:orgb66e567}
 source: grandma's cookbook, servings: 1 pie
 
 \subsubsection{Ingredients}
-\label{sec:orgaa0f8a4}
+\label{sec:org65055b4}
 
 \begin{itemize}
 \item 1/3 cup cocoa
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge9d394e}
+\label{sec:orgfbe93b2}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:org535d04f}
+\label{sec:org7663b35}
 source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
 
 \subsubsection{Ingredients}
-\label{sec:org6c1a6b8}
+\label{sec:orgccf0923}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org633209a}
+\label{sec:org7446c60}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:orga928225}
+\label{sec:org52d6b63}
 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:org937ce41}
+\label{sec:org8c35f26}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org01bc2ab}
+\label{sec:orgd72ffff}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
 \item Remove from heat and stir in lemon juice and butter.
 \item Cover with plastic wrap until completely cooled.
 \end{enumerate}
+\newpage
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:orga4d4379}
+\label{sec:org6fbba40}
 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:org71db2fa}
+\label{sec:orgc8691bc}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org87068ce}
+\label{sec:orgebb5822}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 
 \section{Entrées}
-\label{sec:org105622e}
+\label{sec:org9673e15}
 \subsection{Ahi Ogo Poke}
-\label{sec:org9b743b8}
+\label{sec:orgc7fba1a}
 source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 
 \subsubsection{Ingredients}
-\label{sec:org446f0e2}
+\label{sec:orgc509a63}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org344635c}
+\label{sec:org7d398b1}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Ginger Meat}
-\label{sec:org1e6d783}
+\label{sec:org79ade8e}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org37f6ba1}
+\label{sec:org1e8389f}
 
 \begin{itemize}
 \item Fresh ginger the size of palm
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5c66d02}
+\label{sec:org02289bb}
 
 \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:org02ef49c}
+\label{sec:org9ae5a4f}
 source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
 
 \subsubsection{Ingredients}
-\label{sec:org082cc0d}
+\label{sec:orge34f1e0}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbb6c7a8}
+\label{sec:orge82533c}
 \begin{enumerate}
 \item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
 \item Place the pork in a 6 inch deep metal pan, fill half an inch deep with water. Put 1.5 tablespoons liquid smoke on top.
 \end{enumerate}
 
 \subsection{Kau Yuk}
-\label{sec:org9d93445}
+\label{sec:orgbb2aeab}
 source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 
 \subsubsection{Ingredients:}
-\label{sec:orgfdcc888}
+\label{sec:org28be714}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org82984da}
+\label{sec:orgba4792c}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:org3bafb35}
+\label{sec:orgb9007d9}
 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:org096b938}
+\label{sec:org0613916}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3798c5c}
+\label{sec:orge068194}
 
 \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:org7a27e2f}
+\label{sec:org9d62470}
 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:orgfb9ed38}
+\label{sec:org9a5beb3}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb2e8dc9}
+\label{sec:org2617c26}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \item Serve with rice and chopped herbs.
 \end{enumerate}
 
+\newpage
 \subsection{Sesame Chicken}
-\label{sec:org6beb4c2}
+\label{sec:org17c32a1}
 source: \url{https://soupeduprecipes.com/sesame-chicken/}
 
 \subsubsection{Ingredients}
-\label{sec:orgee3eeb7}
+\label{sec:org5b63165}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6c31d2e}
+\label{sec:org5209eb9}
 
 \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{Spicy Ahi Tuna Poke Bowl}
-\label{sec:org98e9d28}
+\label{sec:org26d8353}
 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:org3b54a23}
+\label{sec:orgf0c0bb7}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2ddb9cc}
+\label{sec:orgf3175a4}
 
 \begin{enumerate}
 \item Cook the rice according to instructions or in a rice cooker. (You can do this step later. It depends on how long you're going to marinate poke.)
 \end{enumerate}
 
 \subsection{Steamed Dumplings}
-\label{sec:org6f5982a}
+\label{sec:org7c6e619}
 source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64}, servings: 48, prep-time: 1 hour, ready-in: 4 hours
 
 \subsubsection{Ingredients}
-\label{sec:org3948310}
+\label{sec:orgb7d3dc3}
 
 \begin{itemize}
 \item 2  tablespoons active dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org21fc5c6}
+\label{sec:org94e2a83}
 
 \begin{enumerate}
 \item To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
 \item Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
 \end{enumerate}
 \subsection{Spam Fried Rice}
-\label{sec:orgc37bf50}
-source: YungMysteryMane's quick and easy fried rice
+\label{sec:org20b7495}
+source: yungmysterymane's quick and easy fried rice
 \subsubsection{Ingredients:}
-\label{sec:orgdaf4e32}
+\label{sec:org082de17}
 
 \begin{itemize}
-\item 1 cup of cooked rice (ALREADY COOKED in a rice cooker, completely cooled, preferably)
+\item 1 cup of cooked rice, cooled
 \item 1 egg
 \item 2 slices of Spam (or 1 Spam Single)
 \item 3 tablespoons of rice grain oil
 \end{itemize}
 
 \subsubsection{Seasonings:}
-\label{sec:orgf73cf1d}
+\label{sec:org7ab84fe}
 \begin{itemize}
-\item Ichimi togarashi (Japanese red pepper seasoning)
+\item Ichimi togarashi (red pepper)
 \item salt
 \item cracked black pepper
-\item dried Japanese parsley (regular parsley is also fine)
+\item dried parsley
 \end{itemize}
 
 
 \subsubsection{Directions:}
-\label{sec:org1c49b37}
+\label{sec:orgdf40afc}
 
 \begin{enumerate}
 \item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
 
 
 \subsection{Turkey Jook}
-\label{sec:org5930f1f}
+\label{sec:org5f6bec2}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgb60e1c6}
+\label{sec:org8b73a96}
 
 \begin{itemize}
 \item 1/4 cup soy sauce
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0b672f4}
+\label{sec:orgd66d92f}
 
 \begin{enumerate}
 \item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
 \end{enumerate}
 
 \section{Sides}
-\label{sec:orgc9d8bb4}
+\label{sec:orgda4defe}
 \subsection{Blue Cheese Dressing}
-\label{sec:orgfe1f4be}
+\label{sec:org986d3f4}
 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:org729dc81}
+\label{sec:org2e7e039}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org92639cc}
+\label{sec:org99d1afd}
 
 \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:org372b2d1}
+\label{sec:orgbd52b75}
 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:org1a3916e}
+\label{sec:org5dd1c0f}
 
 \begin{itemize}
 \item ▢  3/4 to 1   cup   lukewarm water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfb52ed1}
+\label{sec:org4cdaab0}
 
 \begin{enumerate}
 \item Mix and knead all of the dough ingredients except for the melted butter by hand,  mixer , or bread machine until a soft, smooth dough forms.
 \item As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired.
 \end{enumerate}
 \subsection{Cream Tuna}
-\label{sec:orgc99c6c7}
+\label{sec:org3a5622b}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org9e32d4c}
+\label{sec:orgcdea9fc}
 
 \begin{itemize}
 \item 1 onion
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8539108}
+\label{sec:org8573110}
 
 \begin{enumerate}
 \item Chop up onion and brown.
 \item Cook on stove for 5 minutes.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:orgea85cec}
+\label{sec:org5e80810}
 source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgb2f172e}
+\label{sec:orgc74ee46}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7897413}
+\label{sec:org95aee74}
 
 \begin{enumerate}
 \item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 \end{enumerate}
 \subsection{Garlic Dipping Sauce}
-\label{sec:org0ef8638}
+\label{sec:orgf31bf55}
 source: \url{https://copykat.com/papa-johns-garlic-dipping-sauce/}
 
 \subsubsection{Ingredients}
-\label{sec:org46c6484}
+\label{sec:org2037bfb}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6eda17f}
+\label{sec:org08a6338}
 
 \begin{enumerate}
 \item Place butter into a small sauce pan over low heat.  Allow the butter to gently melt.  Do not stir the butter while it is melting.
 \item Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 \end{enumerate}
 \subsection{Macaroni Salad}
-\label{sec:org704ed1b}
+\label{sec:org78de3e9}
 source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgcdd3eb4}
+\label{sec:org15dde16}
 
 \begin{itemize}
 \item 1/2 box macaroni
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2fb4fde}
+\label{sec:org25cbf87}
 
 \begin{enumerate}
 \item Cook macaroni
 \item Mix in bowl and chil
 \end{enumerate}
 \subsection{Yeast Rolls}
-\label{sec:org1f08cd6}
+\label{sec:orgf4b959d}
 source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 \subsubsection{Ingredients}
-\label{sec:org04c07d0}
+\label{sec:orgd2e9cf8}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgce63e72}
+\label{sec:orgd5e436a}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.