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#+Latex_Class: article
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# #+latex_class_options: [12pt,notitlepage,a5paper]
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-#+LATEX_HEADER: \usepackage[fontsize=7pt]{scrextend} \usepackage{lmodern} \usepackage[T1]{fontenc}
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+#+LATEX_HEADER: \usepackage[fontsize=9pt]{scrextend} \usepackage{lmodern} \usepackage[T1]{fontenc}
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# remove toc title
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#+LATEX_HEADER: \usepackage[AUTO]{babel}
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#+LATEX_HEADER: \addto\captionsenglish{\renewcommand\contentsname{\vspace*{-.54in}}}
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# multi column toc
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-# #+LATEX: \begin{multicols*}{2}
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+#+LATEX: \begin{multicols*}{2}
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#+TOC: headlines 2
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-# #+LATEX: \end{multicols*}
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+#+LATEX: \end{multicols*}
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#+LATEX: \newpage
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# reset margins
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@@ -218,7 +218,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
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4. Cook bacon in a pan and toast english muffins.
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5. Spread butter on muffins, add bacon, egg, and sauce.
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-
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+#+LATEX: \newpage
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** English Muffins
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source: 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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@@ -282,7 +282,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
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6. Boil the pectin and cook until reduced by half – about 20 minutes.
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7. Refrigerate to use within four days, or store in the freezer for up to six months.
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-#+LATEX: \newpage
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** Coffee Jelly
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source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars
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*** Ingredients
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- 1/4 tsp. ground allspice
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- 1 stick cinnamon
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- 3/4 cup sugar
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+*** COMMENT Tools
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- Water bath canner
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- Canning jars, seals, and rings
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- Large pot
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6. Pour into sterile jars, leaving 1/4" headspace.
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7. Clean rims and steal with lids, boil in canner for 10 minutes.
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+#+LATEX: \newpage
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** Homemade Sriracha
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source: https://freshbitesdaily.com/sriracha/
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3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
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4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
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** Pickled Jalapeño Peppers
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source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
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4. Dry off jars and set aside to cool.
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6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
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-#+LATEX: \newpage
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** Strawberry Jalapeño Jam
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source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
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#
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+#+LATEX: \newpage
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* Desserts
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** Berry Pie
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source: 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
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1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
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2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
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** Chocolate Chip Cookies
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source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
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5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
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+#+LATEX: \newpage
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** Cocoa Pie
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source: grandma's cookbook, servings: 1 pie
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2. Gradually add 1/2 cup sugar and beat until shiny.
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3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
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-#+LATEX: \newpage
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** Italian Anisette Cookies
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source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
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6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.
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+#+LATEX: \newpage
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** Kau Yuk
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source: https://www.youtube.com/watch?v=-7apby-qWqM
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-#+LATEX: \newpage
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** Sesame Chicken
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source: https://soupeduprecipes.com/sesame-chicken/
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** Spam Fried Rice
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-source: yungmysterymane's quick and easy fried rice
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+source: yungmysterymane
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*** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
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*** Ingredients:
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- 1 tablespoon of shoyu soy sauce
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- 1 tablespoon of minced garlic
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- 1 teaspoon of butter
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-*** Seasonings:
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- - Ichimi togarashi (red pepper)
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- - salt
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- - cracked black pepper
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- - dried parsley
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+ - Ichimi togarashi (red pepper)
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+ - salt
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+ - cracked black pepper
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+ - dried parsley
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*** COMMENT Utensils:
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1 frying pan
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5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
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6. Cook rice until golden while stirring, then add spam and egg and continue to stir.
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** Spicy Ahi Tuna Poke Bowl
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source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
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2. Stir in the blue cheese.
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3. Cover and chill at least 2 hours. Store in the refrigerator.
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-#+LATEX: \newpage
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** Burger Buns
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source: http://leitesculinaria.com/81501/recipes-hamburger-buns.html, servings: 12 buns, prep-time: 25 minutes, cook-time: 15 minutes, ready-in: 1 hour 45 minutes
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6. Preheat oven to 375F. Brush buns with half of butter and bake until golden. If adding sesame seeds, brush with egg wash instead.
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7. Brush with remaining butter after removing from oven. Cool on a wire rack.
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+#+LATEX: \newpage
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** Cream Tuna
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source: bema
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