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-% Created 2021-08-20 Fri 10:25
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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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\renewcommand\labelitemi{--}
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\usepackage{multicol}
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\hypersetup{hidelinks,breaklinks=true} \usepackage{enumitem}
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-\usepackage[paperheight=8.5in,paperwidth=5.5in,bottom=.7in,top=-.20in,left=.3in,right=.3in]{geometry}
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+\usepackage[paperheight=8.5in,paperwidth=5.5in,bottom=.6in,top=-.20in,left=.3in,right=.3in]{geometry}
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\makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
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\usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:} \usepackage{xurl}
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\usepackage[compact]{titlesec} \titlespacing{\section}{0pt}{2pt}{2pt} \titlespacing{\subsection}{0pt}{2pt}{2pt} \titlespacing{\subsubsection}{0pt}{2pt}{2pt} \setlength{\parindent}{0pt}
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\newpage
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-\newgeometry{bottom=.7in,left=.4in,right=.4in,top=.2in}
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+\newgeometry{bottom=.6in,left=.3in,right=.3in,top=.2in}
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\begin{multicols*}{2}
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\setcounter{secnumdepth}{0}
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\section{Breakfast}
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-\label{sec:org047ec77}
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+\label{sec:org559fea4}
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\subsection{Angel Biscuits}
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source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 5 cups all purpose flour
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Preheat oven to 375F.
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\end{enumerate}
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\subsection{Bacon Gravy}
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source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}, servings: 5, prep-time: 10 mins, cook-time: 15 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 4 thick slices bacon
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
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\end{enumerate}
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\subsection{Classic Pancakes}
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source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413}, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 egg
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\item 2 tablespoons vegetable oil or melted butter
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
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\end{enumerate}
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\subsection{Crepes}
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source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3}, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 1/2 cups all-purpose flour
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\item Powdered sugar, if desired
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
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\item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
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\end{enumerate}
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\subsection{Dutch Baby}
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source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 3 eggs
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\item Syrup, preserves, confectioners' sugar or cinnamon sugar
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\subsubsection{Directions}
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\begin{enumerate}
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\item Preheat oven to 425 degrees.
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\end{enumerate}
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\subsection{Eggs Benedict}
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source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 4 egg yolks
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\subsubsection{Directions}
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\begin{enumerate}
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\item Fill double boiler part way with water and bring to a gentle simmer. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
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\subsection{English Muffins}
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source: \url{https://www.kingarthurbaking.com/recipes/english-muffins-recipe}, servings: 16 large (3" to 3 1/2") English muffins, prep-time: 25 minutes, cook-time: 30 minutes, ready-in: 2 hours, 20 minutes
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 3/4 cups (397g) lukewarm milk
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\subsubsection{Directions}
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\begin{enumerate}
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\item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
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\section{Canning}
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\subsection{Apple Pectin}
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source: \url{https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/}, servings: 1 1/2 cups, time: 24 hours (60 minutes active cooking)
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\subsubsection{Ingredients:}
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\begin{itemize}
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\item 7 large, tart apples
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\subsubsection{Instructions:}
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\item Wash the apples, but do not peel them.
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\newpage
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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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\begin{itemize}
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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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\begin{itemize}
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\item 4 quarts tomato puree or chopped tomatoes
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\subsubsection{Directions}
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\begin{enumerate}
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\item Prepare jars and start heating boiling water bath.
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\subsection{Homemade Sriracha}
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source: \url{https://freshbitesdaily.com/sriracha/}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 pound peppers (Choose carefully for color and heat.)
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@@ -382,7 +382,7 @@ source: \url{https://freshbitesdaily.com/sriracha/}
|
382
|
382
|
\end{itemize}
|
383
|
383
|
|
384
|
384
|
\subsubsection{Directions}
|
385
|
|
-\label{sec:orgc68e488}
|
|
385
|
+\label{sec:orgecf67b7}
|
386
|
386
|
|
387
|
387
|
\begin{enumerate}
|
388
|
388
|
\item Wash the peppers and spread them out to dry.
|
|
@@ -398,11 +398,11 @@ source: \url{https://freshbitesdaily.com/sriracha/}
|
398
|
398
|
\item Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
|
399
|
399
|
\end{enumerate}
|
400
|
400
|
\subsection{Jalapeño Jelly}
|
401
|
|
-\label{sec:org62d156b}
|
|
401
|
+\label{sec:org2419b73}
|
402
|
402
|
source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
|
403
|
403
|
|
404
|
404
|
\subsubsection{Ingredients}
|
405
|
|
-\label{sec:orgc7c8185}
|
|
405
|
+\label{sec:org222f2d4}
|
406
|
406
|
|
407
|
407
|
\begin{itemize}
|
408
|
408
|
\item 1 large green bell pepper
|
|
@@ -415,7 +415,7 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
|
415
|
415
|
\end{itemize}
|
416
|
416
|
|
417
|
417
|
\subsubsection{Directions}
|
418
|
|
-\label{sec:orgdec82c0}
|
|
418
|
+\label{sec:orgcca381e}
|
419
|
419
|
|
420
|
420
|
\begin{enumerate}
|
421
|
421
|
\item Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
|
|
@@ -425,11 +425,11 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
|
425
|
425
|
\end{enumerate}
|
426
|
426
|
|
427
|
427
|
\subsection{Pickled Jalapeño Peppers}
|
428
|
|
-\label{sec:org459e0a8}
|
|
428
|
+\label{sec:orgb241986}
|
429
|
429
|
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
|
430
|
430
|
|
431
|
431
|
\subsubsection{Ingredients}
|
432
|
|
-\label{sec:org95b0156}
|
|
432
|
+\label{sec:orgb69c2dd}
|
433
|
433
|
|
434
|
434
|
\begin{itemize}
|
435
|
435
|
\item 1 1/2 lbs (675g) Jalapeño Peppers
|
|
@@ -441,7 +441,7 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
441
|
441
|
\end{itemize}
|
442
|
442
|
|
443
|
443
|
\subsubsection{Directions}
|
444
|
|
-\label{sec:org73f6377}
|
|
444
|
+\label{sec:org2f5ece9}
|
445
|
445
|
|
446
|
446
|
\begin{enumerate}
|
447
|
447
|
\item Sterilize three 16oz jars and lids in a boiling water bath.
|
|
@@ -460,11 +460,11 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
|
460
|
460
|
|
461
|
461
|
\newpage
|
462
|
462
|
\subsection{Strawberry Jalapeño Jam}
|
463
|
|
-\label{sec:org57fedd5}
|
|
463
|
+\label{sec:orga3ba330}
|
464
|
464
|
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
|
465
|
465
|
|
466
|
466
|
\subsubsection{Ingredients}
|
467
|
|
-\label{sec:org8881c05}
|
|
467
|
+\label{sec:org47b209f}
|
468
|
468
|
|
469
|
469
|
\begin{itemize}
|
470
|
470
|
\item 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
|
|
@@ -475,7 +475,7 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
475
|
475
|
\end{itemize}
|
476
|
476
|
|
477
|
477
|
\subsubsection{Directions}
|
478
|
|
-\label{sec:orgb856d8e}
|
|
478
|
+\label{sec:orga46f6fe}
|
479
|
479
|
|
480
|
480
|
\begin{enumerate}
|
481
|
481
|
\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
|
|
@@ -485,13 +485,13 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
|
485
|
485
|
\end{enumerate}
|
486
|
486
|
|
487
|
487
|
\section{Desserts}
|
488
|
|
-\label{sec:org8f0f0ba}
|
|
488
|
+\label{sec:org68cb2bb}
|
489
|
489
|
\subsection{Berry Pie}
|
490
|
|
-\label{sec:org3b62fab}
|
|
490
|
+\label{sec:org3051b68}
|
491
|
491
|
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
|
492
|
492
|
|
493
|
493
|
\subsubsection{Ingredients}
|
494
|
|
-\label{sec:org4c18f87}
|
|
494
|
+\label{sec:org8fa63d5}
|
495
|
495
|
|
496
|
496
|
\begin{itemize}
|
497
|
497
|
\item 1/2 cup water
|
|
@@ -506,7 +506,7 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
506
|
506
|
\end{itemize}
|
507
|
507
|
|
508
|
508
|
\subsubsection{Directions}
|
509
|
|
-\label{sec:org42ebd7d}
|
|
509
|
+\label{sec:org371bafc}
|
510
|
510
|
|
511
|
511
|
\begin{enumerate}
|
512
|
512
|
\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.
|
|
@@ -517,11 +517,11 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
|
517
|
517
|
|
518
|
518
|
|
519
|
519
|
\subsection{Boston Cream Doughnuts}
|
520
|
|
-\label{sec:org6ee87c2}
|
|
520
|
+\label{sec:org7bf8d21}
|
521
|
521
|
source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
|
522
|
522
|
|
523
|
523
|
\subsubsection{Ingredients}
|
524
|
|
-\label{sec:org4462087}
|
|
524
|
+\label{sec:org0421639}
|
525
|
525
|
|
526
|
526
|
\begin{itemize}
|
527
|
527
|
\item 1 1/2 cups milk
|
|
@@ -535,7 +535,7 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
535
|
535
|
\end{itemize}
|
536
|
536
|
|
537
|
537
|
\subsubsection{Directions}
|
538
|
|
-\label{sec:org7d23fae}
|
|
538
|
+\label{sec:orge6eadd1}
|
539
|
539
|
|
540
|
540
|
\begin{enumerate}
|
541
|
541
|
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
|
|
@@ -550,11 +550,11 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
|
550
|
550
|
\end{enumerate}
|
551
|
551
|
|
552
|
552
|
\subsection{Butter Flaky Pie Crust}
|
553
|
|
-\label{sec:orgfc09707}
|
|
553
|
+\label{sec:org12e2d19}
|
554
|
554
|
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
|
555
|
555
|
|
556
|
556
|
\subsubsection{Ingredients}
|
557
|
|
-\label{sec:org8fb1270}
|
|
557
|
+\label{sec:orga106307}
|
558
|
558
|
|
559
|
559
|
\begin{itemize}
|
560
|
560
|
\item 1-1/4 cups all-purpose flour
|
|
@@ -564,7 +564,7 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
564
|
564
|
\end{itemize}
|
565
|
565
|
|
566
|
566
|
\subsubsection{Directions}
|
567
|
|
-\label{sec:orgc40d19c}
|
|
567
|
+\label{sec:orge3137ab}
|
568
|
568
|
|
569
|
569
|
\begin{enumerate}
|
570
|
570
|
\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.
|
|
@@ -572,11 +572,11 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
|
572
|
572
|
\end{enumerate}
|
573
|
573
|
|
574
|
574
|
\subsection{Chocolate Chip Cookies}
|
575
|
|
-\label{sec:orgf6f0a04}
|
|
575
|
+\label{sec:orgc3cfac9}
|
576
|
576
|
source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
|
577
|
577
|
|
578
|
578
|
\subsubsection{Ingredients}
|
579
|
|
-\label{sec:org3827a58}
|
|
579
|
+\label{sec:org7f939d4}
|
580
|
580
|
|
581
|
581
|
\begin{itemize}
|
582
|
582
|
\item 2 1/4 cups all-purpose flour
|
|
@@ -592,7 +592,7 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
592
|
592
|
\end{itemize}
|
593
|
593
|
|
594
|
594
|
\subsubsection{Directions}
|
595
|
|
-\label{sec:org0d0c230}
|
|
595
|
+\label{sec:org0114865}
|
596
|
596
|
|
597
|
597
|
\begin{enumerate}
|
598
|
598
|
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
|
|
@@ -604,11 +604,11 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
|
604
|
604
|
|
605
|
605
|
|
606
|
606
|
\subsection{Cocoa Pie}
|
607
|
|
-\label{sec:orgf1cf352}
|
|
607
|
+\label{sec:orgc5045f6}
|
608
|
608
|
source: grandma's cookbook, servings: 1 pie
|
609
|
609
|
|
610
|
610
|
\subsubsection{Ingredients}
|
611
|
|
-\label{sec:org3b16041}
|
|
611
|
+\label{sec:org360174a}
|
612
|
612
|
|
613
|
613
|
\begin{itemize}
|
614
|
614
|
\item 1/3 cup cocoa
|
|
@@ -623,7 +623,7 @@ source: grandma's cookbook, servings: 1 pie
|
623
|
623
|
\end{itemize}
|
624
|
624
|
|
625
|
625
|
\subsubsection{Directions}
|
626
|
|
-\label{sec:org0b8ffae}
|
|
626
|
+\label{sec:orgd9ced06}
|
627
|
627
|
|
628
|
628
|
\begin{enumerate}
|
629
|
629
|
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
|
|
@@ -641,11 +641,11 @@ source: grandma's cookbook, servings: 1 pie
|
641
|
641
|
|
642
|
642
|
\newpage
|
643
|
643
|
\subsection{Italian Anisette Cookies}
|
644
|
|
-\label{sec:org39ee9eb}
|
|
644
|
+\label{sec:orgc87cb59}
|
645
|
645
|
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
|
646
|
646
|
|
647
|
647
|
\subsubsection{Ingredients}
|
648
|
|
-\label{sec:orgf8293f8}
|
|
648
|
+\label{sec:org8e62d73}
|
649
|
649
|
|
650
|
650
|
\begin{itemize}
|
651
|
651
|
\item 4 cups all-purpose flour Step 1
|
|
@@ -661,7 +661,7 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
661
|
661
|
\end{itemize}
|
662
|
662
|
|
663
|
663
|
\subsubsection{Directions}
|
664
|
|
-\label{sec:orgfdf3c1e}
|
|
664
|
+\label{sec:org1c431b7}
|
665
|
665
|
|
666
|
666
|
\begin{enumerate}
|
667
|
667
|
\item Preheat oven to 375 degrees F (190 degrees C).
|
|
@@ -672,11 +672,11 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
|
672
|
672
|
|
673
|
673
|
|
674
|
674
|
\subsection{Lemon Custard Filling}
|
675
|
|
-\label{sec:org876eea8}
|
|
675
|
+\label{sec:orgd5c6a3a}
|
676
|
676
|
source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
|
677
|
677
|
|
678
|
678
|
\subsubsection{Ingredients}
|
679
|
|
-\label{sec:orgee1a695}
|
|
679
|
+\label{sec:org857ae91}
|
680
|
680
|
|
681
|
681
|
\begin{itemize}
|
682
|
682
|
\item 1/2 cup white sugar
|
|
@@ -689,7 +689,7 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
689
|
689
|
\end{itemize}
|
690
|
690
|
|
691
|
691
|
\subsubsection{Directions}
|
692
|
|
-\label{sec:org1e7a57c}
|
|
692
|
+\label{sec:orgc03c8d1}
|
693
|
693
|
|
694
|
694
|
\begin{enumerate}
|
695
|
695
|
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
|
|
@@ -700,11 +700,11 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
|
700
|
700
|
\end{enumerate}
|
701
|
701
|
|
702
|
702
|
\subsection{Maple Glaze for Doughnuts}
|
703
|
|
-\label{sec:orgcad0220}
|
|
703
|
+\label{sec:orgb150eeb}
|
704
|
704
|
source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
|
705
|
705
|
|
706
|
706
|
\subsubsection{Ingredients}
|
707
|
|
-\label{sec:org828ffd7}
|
|
707
|
+\label{sec:org747ec86}
|
708
|
708
|
|
709
|
709
|
\begin{itemize}
|
710
|
710
|
\item 2 cups confectioners' sugar
|
|
@@ -714,20 +714,20 @@ source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, se
|
714
|
714
|
\end{itemize}
|
715
|
715
|
|
716
|
716
|
\subsubsection{Directions}
|
717
|
|
-\label{sec:org9c06790}
|
|
717
|
+\label{sec:orgb9eae9a}
|
718
|
718
|
|
719
|
719
|
\begin{enumerate}
|
720
|
720
|
\item In a small bowl, whisk all ingredients until smooth.
|
721
|
721
|
\end{enumerate}
|
722
|
722
|
|
723
|
723
|
\section{Entrées}
|
724
|
|
-\label{sec:org6d0ae6a}
|
|
724
|
+\label{sec:orge466d74}
|
725
|
725
|
\subsection{Ahi Ogo Poke}
|
726
|
|
-\label{sec:org32aa895}
|
|
726
|
+\label{sec:orga8c42e8}
|
727
|
727
|
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
728
|
728
|
|
729
|
729
|
\subsubsection{Ingredients}
|
730
|
|
-\label{sec:orge2bdd26}
|
|
730
|
+\label{sec:org8e31b25}
|
731
|
731
|
|
732
|
732
|
\begin{itemize}
|
733
|
733
|
\item 1lb. quality Ahi tuna
|
|
@@ -738,7 +738,7 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
738
|
738
|
\end{itemize}
|
739
|
739
|
|
740
|
740
|
\subsubsection{Directions}
|
741
|
|
-\label{sec:org7e8ba59}
|
|
741
|
+\label{sec:org4a71894}
|
742
|
742
|
|
743
|
743
|
\begin{enumerate}
|
744
|
744
|
\item Roughly chop ogo and place in a bowl. Sweet onions also work.
|
|
@@ -746,11 +746,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
|
746
|
746
|
\end{enumerate}
|
747
|
747
|
|
748
|
748
|
\subsection{Ginger Meat}
|
749
|
|
-\label{sec:org4593db0}
|
|
749
|
+\label{sec:orgc81d144}
|
750
|
750
|
source: bema
|
751
|
751
|
|
752
|
752
|
\subsubsection{Ingredients}
|
753
|
|
-\label{sec:orgb6f45dd}
|
|
753
|
+\label{sec:orged74ec3}
|
754
|
754
|
|
755
|
755
|
\begin{itemize}
|
756
|
756
|
\item Fresh ginger the size of palm
|
|
@@ -760,7 +760,7 @@ source: bema
|
760
|
760
|
\end{itemize}
|
761
|
761
|
|
762
|
762
|
\subsubsection{Directions}
|
763
|
|
-\label{sec:org49c0dbd}
|
|
763
|
+\label{sec:org8effcc9}
|
764
|
764
|
|
765
|
765
|
\begin{enumerate}
|
766
|
766
|
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
|
|
@@ -770,11 +770,11 @@ source: bema
|
770
|
770
|
|
771
|
771
|
|
772
|
772
|
\subsection{Kalua Pork}
|
773
|
|
-\label{sec:orgda1ca0e}
|
|
773
|
+\label{sec:org30d4f96}
|
774
|
774
|
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
|
775
|
775
|
|
776
|
776
|
\subsubsection{Ingredients}
|
777
|
|
-\label{sec:orgec6ee92}
|
|
777
|
+\label{sec:orgadc3cd9}
|
778
|
778
|
\begin{itemize}
|
779
|
779
|
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
|
780
|
780
|
\item 7lb Pork Butt
|
|
@@ -782,7 +782,7 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
782
|
782
|
\end{itemize}
|
783
|
783
|
|
784
|
784
|
\subsubsection{Directions}
|
785
|
|
-\label{sec:org8999608}
|
|
785
|
+\label{sec:orgbac1233}
|
786
|
786
|
\begin{enumerate}
|
787
|
787
|
\item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
|
788
|
788
|
\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.
|
|
@@ -794,11 +794,11 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
|
794
|
794
|
|
795
|
795
|
|
796
|
796
|
\subsection{Kau Yuk}
|
797
|
|
-\label{sec:org6c1176d}
|
|
797
|
+\label{sec:org6a04a7c}
|
798
|
798
|
source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
799
|
799
|
|
800
|
800
|
\subsubsection{Ingredients:}
|
801
|
|
-\label{sec:org25ffb61}
|
|
801
|
+\label{sec:org3adbc05}
|
802
|
802
|
|
803
|
803
|
\begin{itemize}
|
804
|
804
|
\item 3 lbs Pork Belly
|
|
@@ -815,7 +815,7 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
815
|
815
|
\end{itemize}
|
816
|
816
|
|
817
|
817
|
\subsubsection{Directions:}
|
818
|
|
-\label{sec:org28bd5c0}
|
|
818
|
+\label{sec:orgceb5b83}
|
819
|
819
|
|
820
|
820
|
\begin{enumerate}
|
821
|
821
|
\item Mix everything except pork in a large bowl.
|
|
@@ -830,11 +830,11 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
|
830
|
830
|
|
831
|
831
|
|
832
|
832
|
\subsection{Mochiko Chicken}
|
833
|
|
-\label{sec:org283b90b}
|
|
833
|
+\label{sec:org6231490}
|
834
|
834
|
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
|
835
|
835
|
|
836
|
836
|
\subsubsection{Ingredients}
|
837
|
|
-\label{sec:orgda87180}
|
|
837
|
+\label{sec:org3050b71}
|
838
|
838
|
|
839
|
839
|
\begin{itemize}
|
840
|
840
|
\item 2 pounds boneless skinless chicken thighs
|
|
@@ -852,7 +852,7 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
852
|
852
|
\end{itemize}
|
853
|
853
|
|
854
|
854
|
\subsubsection{Directions}
|
855
|
|
-\label{sec:orgf7afb2d}
|
|
855
|
+\label{sec:org3137c3b}
|
856
|
856
|
|
857
|
857
|
\begin{enumerate}
|
858
|
858
|
\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
|
|
@@ -864,11 +864,11 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
|
864
|
864
|
\end{enumerate}
|
865
|
865
|
|
866
|
866
|
\subsection{Peanut Butter Chicken}
|
867
|
|
-\label{sec:org03b38d1}
|
|
867
|
+\label{sec:org5795102}
|
868
|
868
|
source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
|
869
|
869
|
|
870
|
870
|
\subsubsection{Ingredients}
|
871
|
|
-\label{sec:org6300308}
|
|
871
|
+\label{sec:org6b40f72}
|
872
|
872
|
|
873
|
873
|
\begin{itemize}
|
874
|
874
|
\item 800g (1 3/4 pounds) chicken breast
|
|
@@ -887,7 +887,7 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
887
|
887
|
\end{itemize}
|
888
|
888
|
|
889
|
889
|
\subsubsection{Directions}
|
890
|
|
-\label{sec:org339cef7}
|
|
890
|
+\label{sec:org21b4f50}
|
891
|
891
|
|
892
|
892
|
\begin{enumerate}
|
893
|
893
|
\item Cut the chicken breast into small cubes.
|
|
@@ -900,11 +900,11 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
|
900
|
900
|
|
901
|
901
|
\newpage
|
902
|
902
|
\subsection{Sesame Chicken}
|
903
|
|
-\label{sec:org9bdb036}
|
|
903
|
+\label{sec:org4866975}
|
904
|
904
|
source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
905
|
905
|
|
906
|
906
|
\subsubsection{Ingredients}
|
907
|
|
-\label{sec:org4507b9a}
|
|
907
|
+\label{sec:orga322753}
|
908
|
908
|
|
909
|
909
|
\begin{itemize}
|
910
|
910
|
\item 1 lb chicken thigh cut into 1.5 inches cubes
|
|
@@ -929,7 +929,7 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
929
|
929
|
\end{itemize}
|
930
|
930
|
|
931
|
931
|
\subsubsection{Directions}
|
932
|
|
-\label{sec:orgd258060}
|
|
932
|
+\label{sec:org69da18b}
|
933
|
933
|
|
934
|
934
|
\begin{enumerate}
|
935
|
935
|
\item Cut chicken into 1 inch cubes
|
|
@@ -943,10 +943,10 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
|
943
|
943
|
|
944
|
944
|
|
945
|
945
|
\subsection{Spam Fried Rice}
|
946
|
|
-\label{sec:org684d0be}
|
|
946
|
+\label{sec:orgb0288c2}
|
947
|
947
|
source: yungmysterymane's quick and easy fried rice
|
948
|
948
|
\subsubsection{Ingredients:}
|
949
|
|
-\label{sec:org979f31b}
|
|
949
|
+\label{sec:org3f71e30}
|
950
|
950
|
|
951
|
951
|
\begin{itemize}
|
952
|
952
|
\item 1 cup of cooked rice, cooled
|
|
@@ -959,7 +959,7 @@ source: yungmysterymane's quick and easy fried rice
|
959
|
959
|
\end{itemize}
|
960
|
960
|
|
961
|
961
|
\subsubsection{Seasonings:}
|
962
|
|
-\label{sec:orgcc2634b}
|
|
962
|
+\label{sec:org4c235af}
|
963
|
963
|
\begin{itemize}
|
964
|
964
|
\item Ichimi togarashi (red pepper)
|
965
|
965
|
\item salt
|
|
@@ -968,7 +968,7 @@ source: yungmysterymane's quick and easy fried rice
|
968
|
968
|
\end{itemize}
|
969
|
969
|
|
970
|
970
|
\subsubsection{Directions:}
|
971
|
|
-\label{sec:org2ced67f}
|
|
971
|
+\label{sec:orga6df44e}
|
972
|
972
|
|
973
|
973
|
\begin{enumerate}
|
974
|
974
|
\item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
|
|
@@ -980,11 +980,11 @@ source: yungmysterymane's quick and easy fried rice
|
980
|
980
|
\end{enumerate}
|
981
|
981
|
|
982
|
982
|
\subsection{Spicy Ahi Tuna Poke Bowl}
|
983
|
|
-\label{sec:org69fce91}
|
|
983
|
+\label{sec:org5994c55}
|
984
|
984
|
source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
|
985
|
985
|
|
986
|
986
|
\subsubsection{Ingredients}
|
987
|
|
-\label{sec:org625d5ad}
|
|
987
|
+\label{sec:orgb49df09}
|
988
|
988
|
|
989
|
989
|
\begin{itemize}
|
990
|
990
|
\item 280 g ahi tuna (a little more than 1/2 lbs)
|
|
@@ -1004,7 +1004,7 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
1004
|
1004
|
\end{itemize}
|
1005
|
1005
|
|
1006
|
1006
|
\subsubsection{Directions}
|
1007
|
|
-\label{sec:org2b79290}
|
|
1007
|
+\label{sec:orge13f64b}
|
1008
|
1008
|
|
1009
|
1009
|
\begin{enumerate}
|
1010
|
1010
|
\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.)
|
|
@@ -1020,11 +1020,11 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
|
1020
|
1020
|
|
1021
|
1021
|
|
1022
|
1022
|
\subsection{Steamed Dumplings}
|
1023
|
|
-\label{sec:org74028e4}
|
|
1023
|
+\label{sec:org6dc252d}
|
1024
|
1024
|
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
|
1025
|
1025
|
|
1026
|
1026
|
\subsubsection{Starter}
|
1027
|
|
-\label{sec:orge2d4ce7}
|
|
1027
|
+\label{sec:org53bbb56}
|
1028
|
1028
|
\begin{itemize}
|
1029
|
1029
|
\item 2 tablespoons active dry yeast
|
1030
|
1030
|
\item 1 tablespoon sugar
|
|
@@ -1032,7 +1032,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1032
|
1032
|
\item 1/2 cup water
|
1033
|
1033
|
\end{itemize}
|
1034
|
1034
|
\subsubsection{Dough}
|
1035
|
|
-\label{sec:org15c9a90}
|
|
1035
|
+\label{sec:org763be41}
|
1036
|
1036
|
\begin{itemize}
|
1037
|
1037
|
\item 3 cups all-purpose flour
|
1038
|
1038
|
\item 1 cup water
|
|
@@ -1041,7 +1041,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1041
|
1041
|
\item 2 tablespoons vegetable oil
|
1042
|
1042
|
\end{itemize}
|
1043
|
1043
|
\subsubsection{Filling}
|
1044
|
|
-\label{sec:org8e91c10}
|
|
1044
|
+\label{sec:org066359f}
|
1045
|
1045
|
\begin{itemize}
|
1046
|
1046
|
\item 1 pound ground pork
|
1047
|
1047
|
\item 4 scallions, chopped
|
|
@@ -1052,7 +1052,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1052
|
1052
|
\item 1 teaspoon sesame oil
|
1053
|
1053
|
\end{itemize}
|
1054
|
1054
|
\subsubsection{Sauce}
|
1055
|
|
-\label{sec:org1fdcdb6}
|
|
1055
|
+\label{sec:org2918690}
|
1056
|
1056
|
\begin{itemize}
|
1057
|
1057
|
\item 1/2 cup soy sauce
|
1058
|
1058
|
\item 2 teaspoons sesame oil
|
|
@@ -1061,7 +1061,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1061
|
1061
|
\end{itemize}
|
1062
|
1062
|
|
1063
|
1063
|
\subsubsection{Directions}
|
1064
|
|
-\label{sec:org4d40eb6}
|
|
1064
|
+\label{sec:org239f7b8}
|
1065
|
1065
|
|
1066
|
1066
|
\begin{enumerate}
|
1067
|
1067
|
\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
|
|
@@ -1078,11 +1078,11 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
|
1078
|
1078
|
\end{enumerate}
|
1079
|
1079
|
|
1080
|
1080
|
\subsection{Turkey Jook}
|
1081
|
|
-\label{sec:orgde23f3c}
|
|
1081
|
+\label{sec:orgc493729}
|
1082
|
1082
|
source: bema
|
1083
|
1083
|
|
1084
|
1084
|
\subsubsection{Ingredients}
|
1085
|
|
-\label{sec:org8c1f9e0}
|
|
1085
|
+\label{sec:org2362355}
|
1086
|
1086
|
|
1087
|
1087
|
\begin{itemize}
|
1088
|
1088
|
\item 1/4 cup soy sauce
|
|
@@ -1094,7 +1094,7 @@ source: bema
|
1094
|
1094
|
\end{itemize}
|
1095
|
1095
|
|
1096
|
1096
|
\subsubsection{Directions}
|
1097
|
|
-\label{sec:org850da2a}
|
|
1097
|
+\label{sec:orga4d7397}
|
1098
|
1098
|
|
1099
|
1099
|
\begin{enumerate}
|
1100
|
1100
|
\item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
|
|
@@ -1103,12 +1103,12 @@ source: bema
|
1103
|
1103
|
\end{enumerate}
|
1104
|
1104
|
|
1105
|
1105
|
\section{Sides}
|
1106
|
|
-\label{sec:org231fe16}
|
|
1106
|
+\label{sec:org1e81d16}
|
1107
|
1107
|
\subsection{Blue Cheese Dressing}
|
1108
|
|
-\label{sec:org8025cf7}
|
|
1108
|
+\label{sec:orgaf140ec}
|
1109
|
1109
|
source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
|
1110
|
1110
|
\subsubsection{Ingredients}
|
1111
|
|
-\label{sec:org1fd3654}
|
|
1111
|
+\label{sec:orgff131c6}
|
1112
|
1112
|
|
1113
|
1113
|
\begin{itemize}
|
1114
|
1114
|
\item 1-1/2 cups mayonnaise
|
|
@@ -1121,7 +1121,7 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1121
|
1121
|
\item 1 cup (4 ounces) crumbled blue cheese
|
1122
|
1122
|
\end{itemize}
|
1123
|
1123
|
\subsubsection{Directions}
|
1124
|
|
-\label{sec:org81f9381}
|
|
1124
|
+\label{sec:orgc7adad0}
|
1125
|
1125
|
|
1126
|
1126
|
\begin{enumerate}
|
1127
|
1127
|
\item In a bowl, combine the first seven ingredients.
|
|
@@ -1131,11 +1131,11 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
|
1131
|
1131
|
|
1132
|
1132
|
\newpage
|
1133
|
1133
|
\subsection{Burger Buns}
|
1134
|
|
-\label{sec:org1cacb4c}
|
|
1134
|
+\label{sec:org0d59593}
|
1135
|
1135
|
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
|
1136
|
1136
|
|
1137
|
1137
|
\subsubsection{Ingredients}
|
1138
|
|
-\label{sec:org84345c0}
|
|
1138
|
+\label{sec:org53728cc}
|
1139
|
1139
|
|
1140
|
1140
|
\begin{itemize}
|
1141
|
1141
|
\item 3/4 to 1 cup lukewarm water
|
|
@@ -1149,7 +1149,7 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1149
|
1149
|
\end{itemize}
|
1150
|
1150
|
|
1151
|
1151
|
\subsubsection{Directions}
|
1152
|
|
-\label{sec:org295579f}
|
|
1152
|
+\label{sec:orgc5ee50f}
|
1153
|
1153
|
\begin{enumerate}
|
1154
|
1154
|
\item Knead dough ingredients except butter together by hand or with mixer until a smooth dough forms.
|
1155
|
1155
|
\item Let rise for 1-2 hours or until doubled.
|
|
@@ -1161,11 +1161,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
|
1161
|
1161
|
\end{enumerate}
|
1162
|
1162
|
|
1163
|
1163
|
\subsection{Cream Tuna}
|
1164
|
|
-\label{sec:orgc0e2b2d}
|
|
1164
|
+\label{sec:org4234605}
|
1165
|
1165
|
source: bema
|
1166
|
1166
|
|
1167
|
1167
|
\subsubsection{Ingredients}
|
1168
|
|
-\label{sec:org0ffcd15}
|
|
1168
|
+\label{sec:org3514f3e}
|
1169
|
1169
|
|
1170
|
1170
|
\begin{itemize}
|
1171
|
1171
|
\item 1 onion
|
|
@@ -1175,7 +1175,7 @@ source: bema
|
1175
|
1175
|
\end{itemize}
|
1176
|
1176
|
|
1177
|
1177
|
\subsubsection{Directions}
|
1178
|
|
-\label{sec:org35936fb}
|
|
1178
|
+\label{sec:org5c27e0f}
|
1179
|
1179
|
|
1180
|
1180
|
\begin{enumerate}
|
1181
|
1181
|
\item Chop up onion and brown.
|
|
@@ -1183,11 +1183,11 @@ source: bema
|
1183
|
1183
|
\item Cook on stove for 5 minutes.
|
1184
|
1184
|
\end{enumerate}
|
1185
|
1185
|
\subsection{Garlic Aioli}
|
1186
|
|
-\label{sec:orgb4a4c45}
|
|
1186
|
+\label{sec:org6e44e27}
|
1187
|
1187
|
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
|
1188
|
1188
|
|
1189
|
1189
|
\subsubsection{Ingredients}
|
1190
|
|
-\label{sec:org563632e}
|
|
1190
|
+\label{sec:org49651ac}
|
1191
|
1191
|
|
1192
|
1192
|
\begin{itemize}
|
1193
|
1193
|
\item 3/4 cup mayonnaise
|
|
@@ -1198,17 +1198,17 @@ source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8
|
1198
|
1198
|
\end{itemize}
|
1199
|
1199
|
|
1200
|
1200
|
\subsubsection{Directions}
|
1201
|
|
-\label{sec:orgf98d04a}
|
|
1201
|
+\label{sec:orgadfda7d}
|
1202
|
1202
|
|
1203
|
1203
|
\begin{enumerate}
|
1204
|
1204
|
\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
|
1205
|
1205
|
\end{enumerate}
|
1206
|
1206
|
\subsection{Macaroni Salad}
|
1207
|
|
-\label{sec:org062ab00}
|
|
1207
|
+\label{sec:orgb08e142}
|
1208
|
1208
|
source: bema
|
1209
|
1209
|
|
1210
|
1210
|
\subsubsection{Ingredients}
|
1211
|
|
-\label{sec:orga1fdfd6}
|
|
1211
|
+\label{sec:orgfb5a821}
|
1212
|
1212
|
|
1213
|
1213
|
\begin{itemize}
|
1214
|
1214
|
\item 1/2 box macaroni
|
|
@@ -1221,7 +1221,7 @@ source: bema
|
1221
|
1221
|
\end{itemize}
|
1222
|
1222
|
|
1223
|
1223
|
\subsubsection{Directions}
|
1224
|
|
-\label{sec:orgf9351e5}
|
|
1224
|
+\label{sec:org375fb48}
|
1225
|
1225
|
|
1226
|
1226
|
\begin{enumerate}
|
1227
|
1227
|
\item Cook macaroni
|
|
@@ -1229,11 +1229,11 @@ source: bema
|
1229
|
1229
|
\end{enumerate}
|
1230
|
1230
|
|
1231
|
1231
|
\subsection{Yeast Rolls}
|
1232
|
|
-\label{sec:org54ce532}
|
|
1232
|
+\label{sec:org7373896}
|
1233
|
1233
|
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1234
|
1234
|
|
1235
|
1235
|
\subsubsection{Ingredients}
|
1236
|
|
-\label{sec:orgc03fb9b}
|
|
1236
|
+\label{sec:org1046c95}
|
1237
|
1237
|
|
1238
|
1238
|
\begin{itemize}
|
1239
|
1239
|
\item 1 package dry yeast
|
|
@@ -1245,7 +1245,7 @@ source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
|
1245
|
1245
|
\end{itemize}
|
1246
|
1246
|
|
1247
|
1247
|
\subsubsection{Directions}
|
1248
|
|
-\label{sec:org031116e}
|
|
1248
|
+\label{sec:org146d421}
|
1249
|
1249
|
|
1250
|
1250
|
\begin{enumerate}
|
1251
|
1251
|
\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
|