added ketchup

recipes.org

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     7. Pour the mixture into a jelly bag or a strainer lined with cheesecloth and allow it to drain overnight. Pressing on the solids will allow you to extract more juice but may also make your pectin cloudy.
     8. Test the drained liquid for pectin content. To do this, mix 1 tablespoon of rubbing alcohol and 1 tablespoon of the drained liquid in a small jar with a lid and shake. Let it stand one minute and examine the contents of the jar. If the mixture has formed one jelly-like mass, the juice has a high pectin content. Several smaller lumps indicate medium pectin. If there are a lot of little lumps, you may not have enough pectin to make jelly. If you desire a higher pectin concentration, simmer the drained liquid until half the liquid has evaporated and retest the resulting liquid for pectin content.
 
+** Homemade Ketchup
+   :PROPERTIES:
+   :source-url: https://www.simplycanning.com/homemade-ketchup/
+   :servings:
+   :prep-time:
+   :cook-time:
+   :ready-in:
+   :END:
+
+*** Ingredients
+
+    - 4 quarts tomato puree or chopped tomatoes 
+    - 1 cup chopped onion 
+    - 1/2 cup chopped sweet pepper 
+    - 1 1/2 cups vinegar 
+    - 1 Tbsp. canning salt 
+    - 1/4 tsp. ground allspice 
+    - 1 stick cinnamon 
+    - 3/4 cup sugar 
+    - Water bath canner  
+    - Canning jars, seals, and rings 
+    - Large pot  
+    - Canning funnel, lid lifter, and jar lifter 
+    - Ladle and bubble tool 
+    - Food mill
+    - Crockpot   optional
+
+*** Directions
+
+    1. 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.  
+    2. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot. 
+    3. Simmer until veggies are soft.  
+    4. Add the rest of the tomatoes to the cooked tomato mixture.   
+    5. Run all of the tomato mix through a food mill, removing skins/seeds. 
+    6. Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often.  
+    7. Add vinegar, salt, sugar, and other seasonings. 
+    8. Cook again to thicken.
+    9. Remove cinnamon stick. 
+    10. Pour hot ketchup into hot jar, leaving 1/4” headspace.  
+    11. Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.   
 
 ** Apple Pectin
    :PROPERTIES:

recipes.tex

-% Created 2021-08-02 Mon 11:29
+% Created 2021-08-05 Thu 23:30
 % Intended LaTeX compiler: pdflatex
 \documentclass[10pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
 \usepackage{hyperref}
 \renewcommand\labelitemi{--}
 \hypersetup{hidelinks}\usepackage{enumitem}
-\usepackage[margin=1in]{geometry}
+\usepackage[margin=.9in]{geometry}
 \makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
 \author{Emacs 27.1 (Org mode 9.3)}
 \date{\today}
 \newpage
 
 \section{Breakfast}
-\label{sec:org342c39d}
+\label{sec:org35f8688}
 \subsection{Angel Biscuits}
-\label{sec:orgbf7fe41}
+\label{sec:org0edf5a7}
 \begin{verbatim}
 source-url: Marcy Jo's Mealhouse Postcard
 servings: 30-35 biscuits
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org680ce50}
+\label{sec:orgfee6a33}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org815858d}
+\label{sec:orgd00a1fc}
 
 \begin{enumerate}
 \item Mix dry ingredients together.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:orgeba05d9}
+\label{sec:orgae047f5}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org10c904f}
+\label{sec:orgaed0e66}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org80e65b8}
+\label{sec:org1958e03}
 
 \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:org1f8aa15}
+\label{sec:org2fbf24a}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
 servings: 9
 ready-in: 15 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:orga4b796d}
+\label{sec:orge0688a2}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org4f82936}
+\label{sec:orge5f2317}
 
 \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:org3b538c7}
+\label{sec:org7c4e7f9}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org8ee9390}
+\label{sec:org365de93}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org85b14be}
+\label{sec:org5d4611d}
 
 \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:org8ffe6bd}
+\label{sec:orgbb788d8}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
 ready-in: 40 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf6c56ec}
+\label{sec:org897b0be}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgb77cc02}
+\label{sec:org0f73de1}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \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:orgdc756be}
+\label{sec:org316c7c4}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9aebd28}
+\label{sec:org0f6ce9d}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge85c086}
+\label{sec:org9844051}
 
 \begin{enumerate}
 \item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:org4c159ca}
+\label{sec:orge43052c}
 \begin{verbatim}
 source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
 servings: 16 large (3" to 3 1/2") English muffins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org85b6012}
+\label{sec:orgf2a1026}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org66e4cf0}
+\label{sec:orgcce39de}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Canning}
-\label{sec:orgd406d96}
+\label{sec:orge0b10f8}
 \subsection{Orange Pectin}
-\label{sec:orged73c2d}
+\label{sec:org522e977}
 \begin{verbatim}
 source-url: https://www.livestrong.com/article/238484-how-to-make-pectin-orange-peel/
 \end{verbatim}
 \subsubsection{Ingredients:}
-\label{sec:orgc142cdc}
+\label{sec:org5266cba}
 
 \begin{itemize}
 \item 6-8 oranges
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:org7452a34}
+\label{sec:org90bf45e}
 
 \begin{enumerate}
 \item Peel the oranges. Keep as much of the white membranous part of the peel as possible, since this is particularly high in pectin.
 \item Test the drained liquid for pectin content. To do this, mix 1 tablespoon of rubbing alcohol and 1 tablespoon of the drained liquid in a small jar with a lid and shake. Let it stand one minute and examine the contents of the jar. If the mixture has formed one jelly-like mass, the juice has a high pectin content. Several smaller lumps indicate medium pectin. If there are a lot of little lumps, you may not have enough pectin to make jelly. If you desire a higher pectin concentration, simmer the drained liquid until half the liquid has evaporated and retest the resulting liquid for pectin content.
 \end{enumerate}
 
+\subsection{Homemade Ketchup}
+\label{sec:orgaeb1a7b}
+\begin{verbatim}
+source-url: https://www.simplycanning.com/homemade-ketchup/
+servings: 
+prep-time: 
+cook-time: 
+ready-in: 
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:org52f2b93}
+
+\begin{itemize}
+\item 4 quarts tomato puree or chopped tomatoes 
+\item 1 cup chopped onion 
+\item 1/2 cup chopped sweet pepper 
+\item 1 1/2 cups vinegar 
+\item 1 Tbsp. canning salt 
+\item 1/4 tsp. ground allspice 
+\item 1 stick cinnamon 
+\item 3/4 cup sugar 
+\item Water bath canner  
+\item Canning jars, seals, and rings 
+\item Large pot  
+\item Canning funnel, lid lifter, and jar lifter 
+\item Ladle and bubble tool 
+\item Food mill
+\item Crockpot   optional
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:orgc550bf4}
+
+\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 Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot. 
+\item Simmer until veggies are soft.  
+\item Add the rest of the tomatoes to the cooked tomato mixture.   
+\item Run all of the tomato mix through a food mill, removing skins/seeds. 
+\item Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often.  
+\item Add vinegar, salt, sugar, and other seasonings. 
+\item Cook again to thicken.
+\item Remove cinnamon stick. 
+\item Pour hot ketchup into hot jar, leaving 1/4” headspace.  
+\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. Process according to chart below.   
+\end{enumerate}
 
 \subsection{Apple Pectin}
-\label{sec:org8450c9b}
+\label{sec:org231b882}
 \begin{verbatim}
 source-url: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/
 servings: 1 1/2 cups
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:orge446498}
+\label{sec:org5f6b4df}
 
 \begin{itemize}
 \item 7 large, tart apples
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:orga8d5723}
+\label{sec:orgb115392}
 
 \begin{enumerate}
 \item Wash the apples, but do not peel them.
 \end{enumerate}
 
 \subsection{Coffee Jelly}
-\label{sec:org198f2b3}
+\label{sec:orgc6bad87}
 \begin{verbatim}
 source-url: https://www.foodiewithfamily.com/coffee-jelly/
 servings: 5-6 8oz jars
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org4e73f82}
+\label{sec:org8770c5a}
 
 \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:org36cd749}
+\label{sec:orgcaeb7e2}
 
 \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{Jalapeño Jelly}
-\label{sec:orga6e81c7}
+\label{sec:orge7981d3}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/
 servings: 32
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgde89fa8}
+\label{sec:orgc0b8b4a}
 
 \begin{itemize}
 \item 1 large green bell pepper
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org874369e}
+\label{sec:org643796a}
 
 \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:org48b264f}
+\label{sec:org9cf4fff}
 \begin{verbatim}
 source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
 servings: 3x 16oz jars
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org0e7b243}
+\label{sec:orgf9b0f81}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
 
 
 \subsubsection{Directions}
-\label{sec:org1bdcdf2}
+\label{sec:orge1363dc}
 
 \begin{enumerate}
 \item Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: \url{https://nchfp.uga.edu/how/can\_01/sterile\_jars.html}.
 \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:orgc196f25}
+\label{sec:org7c14ec1}
 \begin{verbatim}
 source-url: https://www.food.com/recipe/strawberry-jalapeno-jam-474371
 servings: 8 half pints approx
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6247e6c}
+\label{sec:org2227781}
 
 \begin{itemize}
 \item 4   cups   crushed strawberries (discard stems and leaves)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3cb2378}
+\label{sec:org188d58f}
 
 \begin{enumerate}
 \item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
 \item 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.
 \end{enumerate}
 \section{Desserts}
-\label{sec:orgf228725}
+\label{sec:orgadaf979}
 \subsection{Blueberry Pie}
-\label{sec:org8ae9a3d}
+\label{sec:org1c75157}
 \begin{verbatim}
 source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org034bf0c}
+\label{sec:orgd1c8b17}
 
 \begin{itemize}
 \item 1 pie crust (double recipe for all butter pie crust)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd043f89}
+\label{sec:org83e9d41}
 
 \begin{enumerate}
 \item Prepare the bottom crust: Remove a dough disc from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.
 \item Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
 \end{enumerate}
 \subsection{Boston Cream Doughnuts}
-\label{sec:org773cd8c}
+\label{sec:org00056db}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd74062e}
+\label{sec:org27e9422}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga60b7e9}
+\label{sec:orgd36e1f0}
 
 \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:orgb30f99c}
+\label{sec:orgcd7c281}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf2b23c9}
+\label{sec:org66890f9}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga73d1fb}
+\label{sec:orgb241cd9}
 
 \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.
 \end{enumerate}
 
 \subsection{Chocolate Chip Cookies}
-\label{sec:orgb7b3de4}
+\label{sec:org5d23c2e}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd86b332}
+\label{sec:org6247bdb}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 
 
 \subsubsection{Directions}
-\label{sec:orgf750a07}
+\label{sec:orgb7f2382}
 
 \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:org238b517}
+\label{sec:org198c9eb}
 \begin{verbatim}
 source-url: Grandma's Cookbook
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org098530b}
+\label{sec:orga834738}
 
 \begin{itemize}
 \item 1/3 cup cocoa
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5f81cfc}
+\label{sec:orgbba96d1}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:org6ac0290}
+\label{sec:orgcc05889}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
 servings: 18
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7aea648}
+\label{sec:org0f63353}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf4415f3}
+\label{sec:org4686970}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:org3ace4cd}
+\label{sec:org7ab9dc3}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org199e744}
+\label{sec:org9e0bde5}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6ab7631}
+\label{sec:org2d490fc}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
 \item Cover with plastic wrap until completely cooled.
 \end{enumerate}
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:org7956031}
+\label{sec:org5533dbe}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
 servings: 1 cup.
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orga20e7dc}
+\label{sec:org7b9ae46}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 
 
 \subsubsection{Directions}
-\label{sec:org83d3687}
+\label{sec:org5173c20}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 \subsection{Summer Fresh Raspberry Pie}
-\label{sec:org03bf7b1}
+\label{sec:orgeb2c976}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6209101}
+\label{sec:orge569e57}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org98a56b2}
+\label{sec:orgea348e5}
 
 \begin{enumerate}
 \item Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
 \end{enumerate}
 
 \section{Entrées}
-\label{sec:orgbe536d5}
+\label{sec:org6642c07}
 \subsection{Ahi Ogo Poke}
-\label{sec:org1f2042b}
+\label{sec:orgaa4c387}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgfa144af}
+\label{sec:orgffa5566}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgff49ea9}
+\label{sec:org2758027}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:org325f529}
+\label{sec:org3b2a05c}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
 prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org35c5dcb}
+\label{sec:org9e160a4}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb03a9b3}
+\label{sec:org93ef11a}
 \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:orgef8ee8c}
+\label{sec:org21bbaa1}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:org5a84cc9}
+\label{sec:org44ded9b}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org0347747}
+\label{sec:orgfcc0c9e}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Peanut Butter Chicken}
-\label{sec:org9a58602}
+\label{sec:org4ca0023}
 \begin{verbatim}
 source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd992698}
+\label{sec:orgd7816f3}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org686a5a1}
+\label{sec:orgcd5ecef}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:orgedf6a82}
+\label{sec:orgded9dc6}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org0e5577e}
+\label{sec:org8ea1657}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org03cc3a3}
+\label{sec:orgbf7479b}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orgbdfecfa}
+\label{sec:org4163d2f}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org3a041da}
+\label{sec:orgf56c103}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 
 
 \subsubsection{Directions}
-\label{sec:org1a97129}
+\label{sec:org21683d8}
 
 \begin{enumerate}
 \item Cook the rice according to instructions or in a rice cooker. (You can do this step later. It depends on how long you're going to marinate poke.)
 \item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 \end{enumerate}
 \section{Sides}
-\label{sec:org6e6a7d7}
+\label{sec:orgcbd894b}
 \subsection{Blue Cheese Dressing}
-\label{sec:orgfbeabad}
+\label{sec:orgc196d1b}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
 servings: 2 cups.
 ready-in: 5 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org643ccd9}
+\label{sec:orgd0452a7}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org45a2764}
+\label{sec:org69024ec}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 \end{enumerate}
 
 \subsection{Garlic Aioli}
-\label{sec:orgee6a2c2}
+\label{sec:org4065a31}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orga63a86b}
+\label{sec:orgd3ca76b}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org9f68257}
+\label{sec:org9a7e0b4}
 
 \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:orgad2ef80}
+\label{sec:org7eeabe9}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf980142}
+\label{sec:org2e9f08b}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 
 
 \subsubsection{Directions}
-\label{sec:org550e98c}
+\label{sec:org00790e0}
 
 \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{Hawaiian Macaroni Salad}
-\label{sec:org0dc5c67}
+\label{sec:org5418190}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org56f3675}
+\label{sec:orgeb558a0}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
 
 
 \subsubsection{Directions}
-\label{sec:org5878c37}
+\label{sec:orgcab6e94}
 
 \begin{enumerate}
 \item Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
 \end{enumerate}
 
 \subsection{Yeast Rolls}
-\label{sec:orgf3c965f}
+\label{sec:org3804642}
 \begin{verbatim}
 source-url: Grandma's Cookbook
 prep-time: 10 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org2722b3f}
+\label{sec:org549c256}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2ad942b}
+\label{sec:org7c6e0b6}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.