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% Intended LaTeX compiler: pdflatex
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\documentclass[11pt]{article}
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\usepackage[utf8]{inputenc}
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\begin{document}
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\maketitle
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-
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\begin{multicols*}{2}
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\setcounter{tocdepth}{2}
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\tableofcontents
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\setcounter{secnumdepth}{0}
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\section{Breakfast}
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\subsection{Angel Biscuits}
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source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 5 cups all purpose flour
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Preheat oven to 375F.
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\end{enumerate}
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\subsection{Bacon Gravy}
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source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}, servings: 5, prep-time: 10 mins, cook-time: 15 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 4 thick slices bacon
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
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\end{enumerate}
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\subsection{Classic Pancakes}
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source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413}, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 egg
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\item 2 tablespoons vegetable oil or melted butter
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
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\end{enumerate}
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\subsection{Crepes}
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source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3}, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 1/2 cups all-purpose flour
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\item Powdered sugar, if desired
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\subsubsection{Directions}
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\begin{enumerate}
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\item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
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\item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
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\subsection{Dutch Baby}
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source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 3 eggs
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\item Syrup, preserves, confectioners' sugar or cinnamon sugar
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\subsubsection{Directions}
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\item Preheat oven to 425 degrees.
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\end{enumerate}
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\subsection{Eggs Benedict}
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source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 4 egg yolks
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\begin{enumerate}
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\item Fill double boiler part way with water and bring to a gentle simmer. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
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\end{enumerate}
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\subsection{English Muffins}
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source: \url{https://www.kingarthurbaking.com/recipes/english-muffins-recipe}, servings: 16 large (3" to 3 1/2") English muffins, prep-time: 25 minutes, cook-time: 30 minutes, ready-in: 2 hours, 20 minutes
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\item 1 3/4 cups (397g) lukewarm milk
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\subsubsection{Directions}
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\item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
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\section{Canning}
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\subsection{Apple Pectin}
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source: \url{https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/}, servings: 1 1/2 cups, time: 24 hours (60 minutes active cooking)
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\item 7 large, tart apples
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\subsubsection{Instructions:}
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\item Wash the apples, but do not peel them.
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\subsection{Coffee Jelly}
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source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
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\item 4 cups VERY strongly brewed coffee preferably a darker roast
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\item 5 to 6 jelly jars with new two-piece lids. 8 ounce
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\item Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
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\subsection{Dill Pickles}
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source: \url{https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/}, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes
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\item 11 cups water
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\item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
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\subsection{Homemade Ketchup}
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source: \url{https://www.simplycanning.com/homemade-ketchup/}
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\item 4 quarts tomato puree or chopped tomatoes
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\subsubsection{Directions}
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\item Prepare jars and start heating boiling water bath.
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\newpage
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\subsection{Jalapeño Jelly}
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source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
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\begin{itemize}
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\item 1 large green bell pepper
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\subsubsection{Directions}
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\begin{enumerate}
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\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.
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\end{enumerate}
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\subsection{Pickled Jalapeño Peppers}
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+\label{sec:orgbd684bf}
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398
|
397
|
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
|
399
|
398
|
|
400
|
399
|
\subsubsection{Ingredients}
|
401
|
|
-\label{sec:org6ef4ec9}
|
|
400
|
+\label{sec:org943550d}
|
402
|
401
|
|
403
|
402
|
\begin{itemize}
|
404
|
403
|
\item 1 1/2 lbs (675g) Jalapeño Peppers
|
|
@@ -410,7 +409,7 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
410
|
409
|
\end{itemize}
|
411
|
410
|
|
412
|
411
|
\subsubsection{Directions}
|
413
|
|
-\label{sec:orge611073}
|
|
412
|
+\label{sec:orgcedd76b}
|
414
|
413
|
|
415
|
414
|
\begin{enumerate}
|
416
|
415
|
\item Sterilize three 16oz jars and lids in a boiling water bath.
|
|
@@ -428,11 +427,11 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
428
|
427
|
\end{enumerate}
|
429
|
428
|
|
430
|
429
|
\subsection{Strawberry Jalapeno Jam}
|
431
|
|
-\label{sec:orgdc53bb5}
|
|
430
|
+\label{sec:org214cb27}
|
432
|
431
|
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
|
433
|
432
|
|
434
|
433
|
\subsubsection{Ingredients}
|
435
|
|
-\label{sec:org06b9ab3}
|
|
434
|
+\label{sec:orgfb5f8a6}
|
436
|
435
|
|
437
|
436
|
\begin{itemize}
|
438
|
437
|
\item 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
|
|
@@ -443,7 +442,7 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
443
|
442
|
\end{itemize}
|
444
|
443
|
|
445
|
444
|
\subsubsection{Directions}
|
446
|
|
-\label{sec:org5348693}
|
|
445
|
+\label{sec:org34a7619}
|
447
|
446
|
|
448
|
447
|
\begin{enumerate}
|
449
|
448
|
\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
|
|
@@ -453,13 +452,13 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
453
|
452
|
\end{enumerate}
|
454
|
453
|
|
455
|
454
|
\section{Desserts}
|
456
|
|
-\label{sec:org44fde70}
|
|
455
|
+\label{sec:orgc68cc46}
|
457
|
456
|
\subsection{Berry Pie}
|
458
|
|
-\label{sec:org0f35098}
|
|
457
|
+\label{sec:orgab22dc3}
|
459
|
458
|
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
|
460
|
459
|
|
461
|
460
|
\subsubsection{Ingredients}
|
462
|
|
-\label{sec:org977a6cb}
|
|
461
|
+\label{sec:orgc6f1d09}
|
463
|
462
|
|
464
|
463
|
\begin{itemize}
|
465
|
464
|
\item 1/2 cup water
|
|
@@ -474,7 +473,7 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
474
|
473
|
\end{itemize}
|
475
|
474
|
|
476
|
475
|
\subsubsection{Directions}
|
477
|
|
-\label{sec:org66d6f2a}
|
|
476
|
+\label{sec:org560eb1a}
|
478
|
477
|
|
479
|
478
|
\begin{enumerate}
|
480
|
479
|
\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.
|
|
@@ -485,11 +484,11 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
485
|
484
|
|
486
|
485
|
\newpage
|
487
|
486
|
\subsection{Boston Cream Doughnuts}
|
488
|
|
-\label{sec:orgbe7a509}
|
|
487
|
+\label{sec:org46622ec}
|
489
|
488
|
source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
|
490
|
489
|
|
491
|
490
|
\subsubsection{Ingredients}
|
492
|
|
-\label{sec:orgb9c70b4}
|
|
491
|
+\label{sec:orgd30c335}
|
493
|
492
|
|
494
|
493
|
\begin{itemize}
|
495
|
494
|
\item 1 1/2 cups milk
|
|
@@ -503,7 +502,7 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
503
|
502
|
\end{itemize}
|
504
|
503
|
|
505
|
504
|
\subsubsection{Directions}
|
506
|
|
-\label{sec:orga2c304a}
|
|
505
|
+\label{sec:org07ba342}
|
507
|
506
|
|
508
|
507
|
\begin{enumerate}
|
509
|
508
|
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
|
|
@@ -518,11 +517,11 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
518
|
517
|
\end{enumerate}
|
519
|
518
|
|
520
|
519
|
\subsection{Butter Flaky Pie Crust}
|
521
|
|
-\label{sec:org022dfb4}
|
|
520
|
+\label{sec:org816d99e}
|
522
|
521
|
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
|
523
|
522
|
|
524
|
523
|
\subsubsection{Ingredients}
|
525
|
|
-\label{sec:org0a96449}
|
|
524
|
+\label{sec:orgcd43a2f}
|
526
|
525
|
|
527
|
526
|
\begin{itemize}
|
528
|
527
|
\item 1-1/4 cups all-purpose flour
|
|
@@ -532,7 +531,7 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
532
|
531
|
\end{itemize}
|
533
|
532
|
|
534
|
533
|
\subsubsection{Directions}
|
535
|
|
-\label{sec:org27a44e1}
|
|
534
|
+\label{sec:org4b162b9}
|
536
|
535
|
|
537
|
536
|
\begin{enumerate}
|
538
|
537
|
\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.
|
|
@@ -540,11 +539,11 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
540
|
539
|
\end{enumerate}
|
541
|
540
|
|
542
|
541
|
\subsection{Chocolate Chip Cookies}
|
543
|
|
-\label{sec:orge719512}
|
|
542
|
+\label{sec:org8398d70}
|
544
|
543
|
source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
|
545
|
544
|
|
546
|
545
|
\subsubsection{Ingredients}
|
547
|
|
-\label{sec:orgb6c7784}
|
|
546
|
+\label{sec:orgc224915}
|
548
|
547
|
|
549
|
548
|
\begin{itemize}
|
550
|
549
|
\item 2 1/4 cups all-purpose flour
|
|
@@ -560,7 +559,7 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
560
|
559
|
\end{itemize}
|
561
|
560
|
|
562
|
561
|
\subsubsection{Directions}
|
563
|
|
-\label{sec:org36a8bd4}
|
|
562
|
+\label{sec:org0f69f19}
|
564
|
563
|
|
565
|
564
|
\begin{enumerate}
|
566
|
565
|
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
|
|
@@ -571,11 +570,11 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
571
|
570
|
\end{enumerate}
|
572
|
571
|
|
573
|
572
|
\subsection{Cocoa Pie}
|
574
|
|
-\label{sec:org06eae24}
|
|
573
|
+\label{sec:orgf2c2e89}
|
575
|
574
|
source: grandma's cookbook, servings: 1 pie
|
576
|
575
|
|
577
|
576
|
\subsubsection{Ingredients}
|
578
|
|
-\label{sec:org03e2b7d}
|
|
577
|
+\label{sec:org1e7edad}
|
579
|
578
|
|
580
|
579
|
\begin{itemize}
|
581
|
580
|
\item 1/3 cup cocoa
|
|
@@ -590,7 +589,7 @@ source: grandma's cookbook, servings: 1 pie
|
590
|
589
|
\end{itemize}
|
591
|
590
|
|
592
|
591
|
\subsubsection{Directions}
|
593
|
|
-\label{sec:orgb1da5c2}
|
|
592
|
+\label{sec:orga3cdafd}
|
594
|
593
|
|
595
|
594
|
\begin{enumerate}
|
596
|
595
|
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
|
|
@@ -608,11 +607,11 @@ source: grandma's cookbook, servings: 1 pie
|
608
|
607
|
|
609
|
608
|
\newpage
|
610
|
609
|
\subsection{Italian Anisette Cookies}
|
611
|
|
-\label{sec:org33a49fd}
|
|
610
|
+\label{sec:org19e47a7}
|
612
|
611
|
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
|
613
|
612
|
|
614
|
613
|
\subsubsection{Ingredients}
|
615
|
|
-\label{sec:org1eee750}
|
|
614
|
+\label{sec:orgba5c536}
|
616
|
615
|
|
617
|
616
|
\begin{itemize}
|
618
|
617
|
\item 4 cups all-purpose flour Step 1
|
|
@@ -628,7 +627,7 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
628
|
627
|
\end{itemize}
|
629
|
628
|
|
630
|
629
|
\subsubsection{Directions}
|
631
|
|
-\label{sec:org0388a4a}
|
|
630
|
+\label{sec:org88d31cd}
|
632
|
631
|
|
633
|
632
|
\begin{enumerate}
|
634
|
633
|
\item Preheat oven to 375 degrees F (190 degrees C).
|
|
@@ -638,11 +637,11 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
638
|
637
|
\end{enumerate}
|
639
|
638
|
|
640
|
639
|
\subsection{Lemon Custard Filling}
|
641
|
|
-\label{sec:org0714e3e}
|
|
640
|
+\label{sec:orge753c73}
|
642
|
641
|
source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
|
643
|
642
|
|
644
|
643
|
\subsubsection{Ingredients}
|
645
|
|
-\label{sec:orgc56183d}
|
|
644
|
+\label{sec:org51392b2}
|
646
|
645
|
|
647
|
646
|
\begin{itemize}
|
648
|
647
|
\item 1/2 cup white sugar
|
|
@@ -655,7 +654,7 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
655
|
654
|
\end{itemize}
|
656
|
655
|
|
657
|
656
|
\subsubsection{Directions}
|
658
|
|
-\label{sec:org4092873}
|
|
657
|
+\label{sec:org0fb2e66}
|
659
|
658
|
|
660
|
659
|
\begin{enumerate}
|
661
|
660
|
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
|
|
@@ -666,11 +665,11 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
666
|
665
|
\end{enumerate}
|
667
|
666
|
|
668
|
667
|
\subsection{Maple Glaze for Doughnuts}
|
669
|
|
-\label{sec:orga0881ca}
|
|
668
|
+\label{sec:org65a87ca}
|
670
|
669
|
source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
|
671
|
670
|
|
672
|
671
|
\subsubsection{Ingredients}
|
673
|
|
-\label{sec:org6680035}
|
|
672
|
+\label{sec:org35f4651}
|
674
|
673
|
|
675
|
674
|
\begin{itemize}
|
676
|
675
|
\item 2 cups confectioners' sugar
|
|
@@ -680,20 +679,20 @@ source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, se
|
680
|
679
|
\end{itemize}
|
681
|
680
|
|
682
|
681
|
\subsubsection{Directions}
|
683
|
|
-\label{sec:org8db9fae}
|
|
682
|
+\label{sec:orgbdae61b}
|
684
|
683
|
|
685
|
684
|
\begin{enumerate}
|
686
|
685
|
\item In a small bowl, whisk all ingredients until smooth.
|
687
|
686
|
\end{enumerate}
|
688
|
687
|
|
689
|
688
|
\section{Entrées}
|
690
|
|
-\label{sec:org8420ddb}
|
|
689
|
+\label{sec:orgc1686a4}
|
691
|
690
|
\subsection{Ahi Ogo Poke}
|
692
|
|
-\label{sec:org7695378}
|
|
691
|
+\label{sec:orgc2b0a6f}
|
693
|
692
|
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
694
|
693
|
|
695
|
694
|
\subsubsection{Ingredients}
|
696
|
|
-\label{sec:orga3e716a}
|
|
695
|
+\label{sec:org41b62b5}
|
697
|
696
|
|
698
|
697
|
\begin{itemize}
|
699
|
698
|
\item 1lb. quality Ahi tuna
|
|
@@ -704,7 +703,7 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
704
|
703
|
\end{itemize}
|
705
|
704
|
|
706
|
705
|
\subsubsection{Directions}
|
707
|
|
-\label{sec:orgbb59947}
|
|
706
|
+\label{sec:orgca093dc}
|
708
|
707
|
|
709
|
708
|
\begin{enumerate}
|
710
|
709
|
\item Roughly chop ogo and place in a bowl. Sweet onions also work.
|
|
@@ -712,11 +711,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
712
|
711
|
\end{enumerate}
|
713
|
712
|
|
714
|
713
|
\subsection{Ginger Meat}
|
715
|
|
-\label{sec:org976ef73}
|
|
714
|
+\label{sec:org22559de}
|
716
|
715
|
source: bema
|
717
|
716
|
|
718
|
717
|
\subsubsection{Ingredients}
|
719
|
|
-\label{sec:orgd8c8c98}
|
|
718
|
+\label{sec:org28c43e5}
|
720
|
719
|
|
721
|
720
|
\begin{itemize}
|
722
|
721
|
\item Fresh ginger the size of palm
|
|
@@ -726,7 +725,7 @@ source: bema
|
726
|
725
|
\end{itemize}
|
727
|
726
|
|
728
|
727
|
\subsubsection{Directions}
|
729
|
|
-\label{sec:org5cdb121}
|
|
728
|
+\label{sec:org2ba03a8}
|
730
|
729
|
|
731
|
730
|
\begin{enumerate}
|
732
|
731
|
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
|
|
@@ -736,11 +735,11 @@ source: bema
|
736
|
735
|
|
737
|
736
|
|
738
|
737
|
\subsection{Kalua Pork}
|
739
|
|
-\label{sec:org9f54b18}
|
|
738
|
+\label{sec:orgcbc97be}
|
740
|
739
|
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
|
741
|
740
|
|
742
|
741
|
\subsubsection{Ingredients}
|
743
|
|
-\label{sec:org5fdebec}
|
|
742
|
+\label{sec:orgc3b2b5f}
|
744
|
743
|
\begin{itemize}
|
745
|
744
|
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
|
746
|
745
|
\item 7lb Pork Butt
|
|
@@ -748,7 +747,7 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
748
|
747
|
\end{itemize}
|
749
|
748
|
|
750
|
749
|
\subsubsection{Directions}
|
751
|
|
-\label{sec:org1214869}
|
|
750
|
+\label{sec:org0315202}
|
752
|
751
|
\begin{enumerate}
|
753
|
752
|
\item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
|
754
|
753
|
\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.
|
|
@@ -759,11 +758,11 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
759
|
758
|
\end{enumerate}
|
760
|
759
|
|
761
|
760
|
\subsection{Kau Yuk}
|
762
|
|
-\label{sec:orga760c24}
|
|
761
|
+\label{sec:org0acb772}
|
763
|
762
|
source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
764
|
763
|
|
765
|
764
|
\subsubsection{Ingredients:}
|
766
|
|
-\label{sec:org9d4049f}
|
|
765
|
+\label{sec:org0287f25}
|
767
|
766
|
|
768
|
767
|
\begin{itemize}
|
769
|
768
|
\item 3 lbs Pork Belly
|
|
@@ -780,7 +779,7 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
780
|
779
|
\end{itemize}
|
781
|
780
|
|
782
|
781
|
\subsubsection{Directions:}
|
783
|
|
-\label{sec:org0a14804}
|
|
782
|
+\label{sec:orgaf98c2d}
|
784
|
783
|
|
785
|
784
|
\begin{enumerate}
|
786
|
785
|
\item Mix everything except pork in a large bowl.
|
|
@@ -795,11 +794,11 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
795
|
794
|
|
796
|
795
|
\newpage
|
797
|
796
|
\subsection{Mochiko Chicken}
|
798
|
|
-\label{sec:org9a98b4e}
|
|
797
|
+\label{sec:org91416db}
|
799
|
798
|
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
|
800
|
799
|
|
801
|
800
|
\subsubsection{Ingredients}
|
802
|
|
-\label{sec:org94f9c97}
|
|
801
|
+\label{sec:org1160bff}
|
803
|
802
|
|
804
|
803
|
\begin{itemize}
|
805
|
804
|
\item 2 pounds boneless skinless chicken thighs
|
|
@@ -817,7 +816,7 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
817
|
816
|
\end{itemize}
|
818
|
817
|
|
819
|
818
|
\subsubsection{Directions}
|
820
|
|
-\label{sec:org3ed04cd}
|
|
819
|
+\label{sec:org077360b}
|
821
|
820
|
|
822
|
821
|
\begin{enumerate}
|
823
|
822
|
\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
|
|
@@ -829,11 +828,11 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
829
|
828
|
\end{enumerate}
|
830
|
829
|
|
831
|
830
|
\subsection{Peanut Butter Chicken}
|
832
|
|
-\label{sec:org91b3e09}
|
|
831
|
+\label{sec:orgb1b5b92}
|
833
|
832
|
source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
|
834
|
833
|
|
835
|
834
|
\subsubsection{Ingredients}
|
836
|
|
-\label{sec:org6022be0}
|
|
835
|
+\label{sec:orgbc5c57f}
|
837
|
836
|
|
838
|
837
|
\begin{itemize}
|
839
|
838
|
\item 800g (1 3/4 pounds) chicken breast
|
|
@@ -852,7 +851,7 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
852
|
851
|
\end{itemize}
|
853
|
852
|
|
854
|
853
|
\subsubsection{Directions}
|
855
|
|
-\label{sec:orgbc8292b}
|
|
854
|
+\label{sec:org9190199}
|
856
|
855
|
|
857
|
856
|
\begin{enumerate}
|
858
|
857
|
\item Cut the chicken breast into small cubes.
|
|
@@ -863,11 +862,11 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
863
|
862
|
|
864
|
863
|
|
865
|
864
|
\subsection{Sesame Chicken}
|
866
|
|
-\label{sec:org4fbed66}
|
|
865
|
+\label{sec:org157cac3}
|
867
|
866
|
source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
868
|
867
|
|
869
|
868
|
\subsubsection{Ingredients}
|
870
|
|
-\label{sec:orgc80c239}
|
|
869
|
+\label{sec:org72fde6e}
|
871
|
870
|
|
872
|
871
|
\begin{itemize}
|
873
|
872
|
\item 1 lb chicken thigh cut into 1.5 inches cubes
|
|
@@ -892,7 +891,7 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
892
|
891
|
\end{itemize}
|
893
|
892
|
|
894
|
893
|
\subsubsection{Directions}
|
895
|
|
-\label{sec:org484baac}
|
|
894
|
+\label{sec:orgb79c221}
|
896
|
895
|
|
897
|
896
|
\begin{enumerate}
|
898
|
897
|
\item Cut chicken into 1 inch cubes
|
|
@@ -906,11 +905,11 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
906
|
905
|
|
907
|
906
|
|
908
|
907
|
\subsection{Spicy Ahi Tuna Poke Bowl}
|
909
|
|
-\label{sec:org0ac2645}
|
|
908
|
+\label{sec:orgf315411}
|
910
|
909
|
source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
|
911
|
910
|
|
912
|
911
|
\subsubsection{Ingredients}
|
913
|
|
-\label{sec:org6920118}
|
|
912
|
+\label{sec:orge5d9284}
|
914
|
913
|
|
915
|
914
|
\begin{itemize}
|
916
|
915
|
\item 280 g ahi tuna (a little more than 1/2 lbs)
|
|
@@ -930,7 +929,7 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
930
|
929
|
\end{itemize}
|
931
|
930
|
|
932
|
931
|
\subsubsection{Directions}
|
933
|
|
-\label{sec:orgabfafe8}
|
|
932
|
+\label{sec:org93e4f50}
|
934
|
933
|
|
935
|
934
|
\begin{enumerate}
|
936
|
935
|
\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.)
|
|
@@ -946,11 +945,11 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
946
|
945
|
|
947
|
946
|
\newpage
|
948
|
947
|
\subsection{Steamed Dumplings}
|
949
|
|
-\label{sec:orgb42823a}
|
|
948
|
+\label{sec:org55fb5f9}
|
950
|
949
|
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
|
951
|
950
|
|
952
|
951
|
\subsubsection{Starter}
|
953
|
|
-\label{sec:org302aac1}
|
|
952
|
+\label{sec:org58ca435}
|
954
|
953
|
\begin{itemize}
|
955
|
954
|
\item 2 tablespoons active dry yeast
|
956
|
955
|
\item 1 tablespoon sugar
|
|
@@ -958,7 +957,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
958
|
957
|
\item 1/2 cup water
|
959
|
958
|
\end{itemize}
|
960
|
959
|
\subsubsection{Dough}
|
961
|
|
-\label{sec:orgfde60b6}
|
|
960
|
+\label{sec:org027ce43}
|
962
|
961
|
\begin{itemize}
|
963
|
962
|
\item 3 cups all-purpose flour
|
964
|
963
|
\item 1 cup water
|
|
@@ -967,7 +966,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
967
|
966
|
\item 2 tablespoons vegetable oil
|
968
|
967
|
\end{itemize}
|
969
|
968
|
\subsubsection{Filling}
|
970
|
|
-\label{sec:org3d53b47}
|
|
969
|
+\label{sec:org396e607}
|
971
|
970
|
\begin{itemize}
|
972
|
971
|
\item 1 pound ground pork
|
973
|
972
|
\item 4 scallions, chopped
|
|
@@ -978,7 +977,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
978
|
977
|
\item 1 teaspoon sesame oil
|
979
|
978
|
\end{itemize}
|
980
|
979
|
\subsubsection{Sauce}
|
981
|
|
-\label{sec:org2a7efbd}
|
|
980
|
+\label{sec:org4db83b4}
|
982
|
981
|
\begin{itemize}
|
983
|
982
|
\item 1/2 cup soy sauce
|
984
|
983
|
\item 2 teaspoons sesame oil
|
|
@@ -987,7 +986,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
987
|
986
|
\end{itemize}
|
988
|
987
|
|
989
|
988
|
\subsubsection{Directions}
|
990
|
|
-\label{sec:orgbaf4c91}
|
|
989
|
+\label{sec:org80357d9}
|
991
|
990
|
|
992
|
991
|
\begin{enumerate}
|
993
|
992
|
\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
|
|
@@ -1004,10 +1003,10 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1004
|
1003
|
\end{enumerate}
|
1005
|
1004
|
|
1006
|
1005
|
\subsection{Spam Fried Rice}
|
1007
|
|
-\label{sec:org3022020}
|
|
1006
|
+\label{sec:org260bbb6}
|
1008
|
1007
|
source: yungmysterymane's quick and easy fried rice
|
1009
|
1008
|
\subsubsection{Ingredients:}
|
1010
|
|
-\label{sec:orga7de0a6}
|
|
1009
|
+\label{sec:org01bbde7}
|
1011
|
1010
|
|
1012
|
1011
|
\begin{itemize}
|
1013
|
1012
|
\item 1 cup of cooked rice, cooled
|
|
@@ -1020,7 +1019,7 @@ source: yungmysterymane's quick and easy fried rice
|
1020
|
1019
|
\end{itemize}
|
1021
|
1020
|
|
1022
|
1021
|
\subsubsection{Seasonings:}
|
1023
|
|
-\label{sec:orgddc51db}
|
|
1022
|
+\label{sec:org6e00ce9}
|
1024
|
1023
|
\begin{itemize}
|
1025
|
1024
|
\item Ichimi togarashi (red pepper)
|
1026
|
1025
|
\item salt
|
|
@@ -1029,7 +1028,7 @@ source: yungmysterymane's quick and easy fried rice
|
1029
|
1028
|
\end{itemize}
|
1030
|
1029
|
|
1031
|
1030
|
\subsubsection{Directions:}
|
1032
|
|
-\label{sec:org9b746f4}
|
|
1031
|
+\label{sec:orgf08c0d9}
|
1033
|
1032
|
|
1034
|
1033
|
\begin{enumerate}
|
1035
|
1034
|
\item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
|
|
@@ -1041,11 +1040,11 @@ source: yungmysterymane's quick and easy fried rice
|
1041
|
1040
|
\end{enumerate}
|
1042
|
1041
|
|
1043
|
1042
|
\subsection{Turkey Jook}
|
1044
|
|
-\label{sec:org3643a57}
|
|
1043
|
+\label{sec:org751fcc5}
|
1045
|
1044
|
source: bema
|
1046
|
1045
|
|
1047
|
1046
|
\subsubsection{Ingredients}
|
1048
|
|
-\label{sec:org267f911}
|
|
1047
|
+\label{sec:org18238de}
|
1049
|
1048
|
|
1050
|
1049
|
\begin{itemize}
|
1051
|
1050
|
\item 1/4 cup soy sauce
|
|
@@ -1057,7 +1056,7 @@ source: bema
|
1057
|
1056
|
\end{itemize}
|
1058
|
1057
|
|
1059
|
1058
|
\subsubsection{Directions}
|
1060
|
|
-\label{sec:org6e6b3a6}
|
|
1059
|
+\label{sec:orgf2d57ac}
|
1061
|
1060
|
|
1062
|
1061
|
\begin{enumerate}
|
1063
|
1062
|
\item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
|
|
@@ -1066,12 +1065,12 @@ source: bema
|
1066
|
1065
|
\end{enumerate}
|
1067
|
1066
|
|
1068
|
1067
|
\section{Sides}
|
1069
|
|
-\label{sec:org194932f}
|
|
1068
|
+\label{sec:orgacb7305}
|
1070
|
1069
|
\subsection{Blue Cheese Dressing}
|
1071
|
|
-\label{sec:org7a67af6}
|
|
1070
|
+\label{sec:org9845deb}
|
1072
|
1071
|
source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
|
1073
|
1072
|
\subsubsection{Ingredients}
|
1074
|
|
-\label{sec:org8a146fe}
|
|
1073
|
+\label{sec:org0a72abf}
|
1075
|
1074
|
|
1076
|
1075
|
\begin{itemize}
|
1077
|
1076
|
\item 1-1/2 cups mayonnaise
|
|
@@ -1084,7 +1083,7 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1084
|
1083
|
\item 1 cup (4 ounces) crumbled blue cheese
|
1085
|
1084
|
\end{itemize}
|
1086
|
1085
|
\subsubsection{Directions}
|
1087
|
|
-\label{sec:org7cf919c}
|
|
1086
|
+\label{sec:org391e30f}
|
1088
|
1087
|
|
1089
|
1088
|
\begin{enumerate}
|
1090
|
1089
|
\item In a bowl, combine the first seven ingredients.
|
|
@@ -1093,11 +1092,11 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1093
|
1092
|
\end{enumerate}
|
1094
|
1093
|
|
1095
|
1094
|
\subsection{Burger Buns}
|
1096
|
|
-\label{sec:orge338d2d}
|
|
1095
|
+\label{sec:orgabee61b}
|
1097
|
1096
|
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
|
1098
|
1097
|
|
1099
|
1098
|
\subsubsection{Ingredients}
|
1100
|
|
-\label{sec:orge054d20}
|
|
1099
|
+\label{sec:org1eeca00}
|
1101
|
1100
|
|
1102
|
1101
|
\begin{itemize}
|
1103
|
1102
|
\item 3/4 to 1 cup lukewarm water
|
|
@@ -1111,7 +1110,7 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1111
|
1110
|
\end{itemize}
|
1112
|
1111
|
|
1113
|
1112
|
\subsubsection{Directions}
|
1114
|
|
-\label{sec:org8d32414}
|
|
1113
|
+\label{sec:org0a8843b}
|
1115
|
1114
|
\begin{enumerate}
|
1116
|
1115
|
\item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
|
1117
|
1116
|
\item Let rise for 1-2 hours or until doubled.
|
|
@@ -1123,11 +1122,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1123
|
1122
|
\end{enumerate}
|
1124
|
1123
|
\newpage
|
1125
|
1124
|
\subsection{Cream Tuna}
|
1126
|
|
-\label{sec:orgef0f527}
|
|
1125
|
+\label{sec:orgd91465c}
|
1127
|
1126
|
source: bema
|
1128
|
1127
|
|
1129
|
1128
|
\subsubsection{Ingredients}
|
1130
|
|
-\label{sec:orgdf7944f}
|
|
1129
|
+\label{sec:org93f6334}
|
1131
|
1130
|
|
1132
|
1131
|
\begin{itemize}
|
1133
|
1132
|
\item 1 onion
|
|
@@ -1137,7 +1136,7 @@ source: bema
|
1137
|
1136
|
\end{itemize}
|
1138
|
1137
|
|
1139
|
1138
|
\subsubsection{Directions}
|
1140
|
|
-\label{sec:org3121ce6}
|
|
1139
|
+\label{sec:orgf625245}
|
1141
|
1140
|
|
1142
|
1141
|
\begin{enumerate}
|
1143
|
1142
|
\item Chop up onion and brown.
|
|
@@ -1145,11 +1144,11 @@ source: bema
|
1145
|
1144
|
\item Cook on stove for 5 minutes.
|
1146
|
1145
|
\end{enumerate}
|
1147
|
1146
|
\subsection{Garlic Aioli}
|
1148
|
|
-\label{sec:org0fe7140}
|
|
1147
|
+\label{sec:orgbaf0cc7}
|
1149
|
1148
|
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
|
1150
|
1149
|
|
1151
|
1150
|
\subsubsection{Ingredients}
|
1152
|
|
-\label{sec:org8f256a7}
|
|
1151
|
+\label{sec:org0511dce}
|
1153
|
1152
|
|
1154
|
1153
|
\begin{itemize}
|
1155
|
1154
|
\item 3/4 cup mayonnaise
|
|
@@ -1160,17 +1159,17 @@ source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8
|
1160
|
1159
|
\end{itemize}
|
1161
|
1160
|
|
1162
|
1161
|
\subsubsection{Directions}
|
1163
|
|
-\label{sec:org480f88c}
|
|
1162
|
+\label{sec:org23f2b86}
|
1164
|
1163
|
|
1165
|
1164
|
\begin{enumerate}
|
1166
|
1165
|
\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
|
1167
|
1166
|
\end{enumerate}
|
1168
|
1167
|
\subsection{Macaroni Salad}
|
1169
|
|
-\label{sec:org1bf531c}
|
|
1168
|
+\label{sec:org44830e6}
|
1170
|
1169
|
source: bema
|
1171
|
1170
|
|
1172
|
1171
|
\subsubsection{Ingredients}
|
1173
|
|
-\label{sec:org972acf2}
|
|
1172
|
+\label{sec:orgae90376}
|
1174
|
1173
|
|
1175
|
1174
|
\begin{itemize}
|
1176
|
1175
|
\item 1/2 box macaroni
|
|
@@ -1183,7 +1182,7 @@ source: bema
|
1183
|
1182
|
\end{itemize}
|
1184
|
1183
|
|
1185
|
1184
|
\subsubsection{Directions}
|
1186
|
|
-\label{sec:org4150ed0}
|
|
1185
|
+\label{sec:org069c32d}
|
1187
|
1186
|
|
1188
|
1187
|
\begin{enumerate}
|
1189
|
1188
|
\item Cook macaroni
|
|
@@ -1191,11 +1190,11 @@ source: bema
|
1191
|
1190
|
\end{enumerate}
|
1192
|
1191
|
|
1193
|
1192
|
\subsection{Yeast Rolls}
|
1194
|
|
-\label{sec:org0a9c7a1}
|
|
1193
|
+\label{sec:orgff6c1b9}
|
1195
|
1194
|
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1196
|
1195
|
|
1197
|
1196
|
\subsubsection{Ingredients}
|
1198
|
|
-\label{sec:orgd55d3c2}
|
|
1197
|
+\label{sec:org81e3d55}
|
1199
|
1198
|
|
1200
|
1199
|
\begin{itemize}
|
1201
|
1200
|
\item 1 package dry yeast
|
|
@@ -1207,7 +1206,7 @@ source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1207
|
1206
|
\end{itemize}
|
1208
|
1207
|
|
1209
|
1208
|
\subsubsection{Directions}
|
1210
|
|
-\label{sec:org5054282}
|
|
1209
|
+\label{sec:org1158212}
|
1211
|
1210
|
|
1212
|
1211
|
\begin{enumerate}
|
1213
|
1212
|
\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
|