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-% Created 2021-07-24 Sat 18:16
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+% Created 2021-07-24 Sat 20:25
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% Intended LaTeX compiler: pdflatex
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-\documentclass[11pt,notitlepage]{article}
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+\documentclass[12pt,notitlepage]{article}
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\usepackage[utf8]{inputenc}
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\usepackage[T1]{fontenc}
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\usepackage{graphicx}
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\usepackage{hyperref}
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\renewcommand\labelitemi{--}
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\hypersetup{hidelinks}\usepackage{enumitem}
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-\usepackage[margin=.6in]{geometry}
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+\usepackage[margin=.75in]{geometry}
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\makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
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\author{Emacs 27.1 (Org mode 9.3)}
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\date{\today}
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\newpage
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\section{Entrées}
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-\label{sec:orgc729315}
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+\label{sec:org821fd37}
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\subsection{Ahi Ogo Poke}
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-\label{sec:org1615860}
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+\label{sec:orgae0a78c}
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\begin{verbatim}
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source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1lb. quality Ahi tuna
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Roughly chop ogo and place in a bowl. Sweet onions also work.
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\end{enumerate}
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\subsection{Kalua Pork}
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\begin{verbatim}
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source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
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prep-time: 10 mins
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
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\item 7lb Pork Butt
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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 195F for cooking 17.5 hours, or 225F for 12-14 hours.
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\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.
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\end{enumerate}
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\subsection{Kau Yuk}
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\begin{verbatim}
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source-url: https://www.youtube.com/watch?v=-7apby-qWqM
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\end{verbatim}
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\subsubsection{Ingredients:}
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\begin{itemize}
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\item 3 lbs Pork Belly
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\end{itemize}
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\subsubsection{Directions:}
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\begin{enumerate}
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\item Mix everything except pork in a large bowl.
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\end{enumerate}
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\subsection{Mochiko Chicken}
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\begin{verbatim}
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source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
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servings: 6
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 2 pounds boneless skinless chicken thighs
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
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\end{enumerate}
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\subsection{Peanut Butter Chicken}
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\begin{verbatim}
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source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
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servings: 5
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 800g (1 3/4 pounds) chicken breast
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cut the chicken breast into small cubes.
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\subsection{Sesame Chicken}
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\begin{verbatim}
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source-url: https://soupeduprecipes.com/sesame-chicken/
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1 lb chicken thigh cut into 1.5 inches cubes
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\end{itemize}
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cut chicken into 1 inch cubes
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\end{enumerate}
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\subsection{Spicy Ahi Tuna Poke Bowl}
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\begin{verbatim}
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source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
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servings: 2 people
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 280 g ahi tuna (a little more than 1/2 lbs)
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\begin{enumerate}
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\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.)
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\item Right before serving, slice the avocado.
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\item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
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\section{Sides}
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\subsection{Blue Cheese Dressing}
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source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
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servings: 2 cups.
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1-1/2 cups mayonnaise
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\item 1 cup (4 ounces) crumbled blue cheese
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\end{itemize}
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\begin{enumerate}
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\item In a bowl, combine the first seven ingredients.
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\item Stir in the blue cheese.
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\item Cover and chill at least 2 hours. Store in the refrigerator.
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\subsection{Garlic Aioli}
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\begin{verbatim}
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source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
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servings: 8
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 3/4 cup mayonnaise
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\subsubsection{Directions}
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\begin{enumerate}
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\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
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\subsection{Garlic Dipping Sauce}
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\begin{verbatim}
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source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1/4 pound salted butter
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\begin{enumerate}
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\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.
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\item Stir in garlic powder and salt until dissolved. The garlic butter is now shelf stable and does not need refrigeration.
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\subsection{Hawaiian Macaroni Salad}
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\begin{verbatim}
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source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
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servings: 4
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\end{verbatim}
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\subsubsection{Ingredients}
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\begin{itemize}
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\item 1/4 pound dried elbow macaroni pasta
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\subsubsection{Directions}
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\begin{enumerate}
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\item Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
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\item Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
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\item Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
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\end{enumerate}
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-\subsection{Granny's Yeast Rolls}
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\begin{verbatim}
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source-url: Grandma's Cookbook
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prep-time: 10 minutes
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\end{verbatim}
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\subsubsection{Ingredients}
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-\label{sec:org6e38acd}
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+\label{sec:orgdd3b059}
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\begin{itemize}
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\item 1 package dry yeast
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@@ -426,7 +429,7 @@ cook-time: 1 hour
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\end{itemize}
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\subsubsection{Directions}
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-\label{sec:orgb34c139}
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+\label{sec:orge97eb67}
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\begin{enumerate}
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\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
|
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@@ -436,10 +439,11 @@ cook-time: 1 hour
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\item Bake at 350F until brown.
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\end{enumerate}
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+\newpage
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\section{Breakfast}
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-\label{sec:org03eb84a}
|
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+\label{sec:org33d11e7}
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\subsection{Angel Biscuits}
|
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-\label{sec:org18557e0}
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+\label{sec:orge1ce835}
|
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\begin{verbatim}
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|
source-url: Marcy Jo's Mealhouse Postcard
|
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servings: 30-35 biscuits
|
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@@ -448,7 +452,7 @@ cook-time: 16-18 mins
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\end{verbatim}
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\subsubsection{Ingredients}
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-\label{sec:orge3025c6}
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+\label{sec:org14a1c34}
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\begin{itemize}
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\item 5 cups all purpose flour
|
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@@ -463,7 +467,7 @@ cook-time: 16-18 mins
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\end{itemize}
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\subsubsection{Directions}
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-\label{sec:org61acff7}
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+\label{sec:org3ddda6d}
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\begin{enumerate}
|
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473
|
\item Mix dry ingredients together.
|
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@@ -476,7 +480,7 @@ cook-time: 16-18 mins
|
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480
|
\end{enumerate}
|
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482
|
\subsection{Bacon Gravy}
|
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|
-\label{sec:org8a55342}
|
|
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|
+\label{sec:orga89523f}
|
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|
\begin{verbatim}
|
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|
485
|
source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
|
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|
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|
servings: 5
|
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@@ -485,7 +489,7 @@ cook-time: 15 mins
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|
\end{verbatim}
|
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|
\subsubsection{Ingredients}
|
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|
-\label{sec:org7e848ed}
|
|
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|
+\label{sec:org135ddf5}
|
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|
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|
|
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|
494
|
\begin{itemize}
|
491
|
495
|
\item 4 thick slices bacon
|
|
@@ -495,7 +499,7 @@ cook-time: 15 mins
|
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|
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|
\end{itemize}
|
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|
500
|
|
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|
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|
\subsubsection{Directions}
|
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|
|
-\label{sec:org921e9c7}
|
|
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|
+\label{sec:orgf5671a8}
|
499
|
503
|
|
500
|
504
|
\begin{enumerate}
|
501
|
505
|
\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
|
|
@@ -505,7 +509,7 @@ cook-time: 15 mins
|
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|
509
|
\end{enumerate}
|
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|
510
|
|
507
|
511
|
\subsection{Classic Pancakes}
|
508
|
|
-\label{sec:org7f36a31}
|
|
512
|
+\label{sec:org6fe1992}
|
509
|
513
|
\begin{verbatim}
|
510
|
514
|
source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
|
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|
515
|
servings: 9
|
|
@@ -513,7 +517,7 @@ prep-time: 15 minutes
|
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|
517
|
ready-in: 15 minutes
|
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|
518
|
\end{verbatim}
|
515
|
519
|
\subsubsection{Ingredients}
|
516
|
|
-\label{sec:orgfc04395}
|
|
520
|
+\label{sec:orgb756d3a}
|
517
|
521
|
|
518
|
522
|
\begin{itemize}
|
519
|
523
|
\item 1 egg
|
|
@@ -525,7 +529,7 @@ ready-in: 15 minutes
|
525
|
529
|
\item 2 tablespoons vegetable oil or melted butter
|
526
|
530
|
\end{itemize}
|
527
|
531
|
\subsubsection{Directions}
|
528
|
|
-\label{sec:orga67d4ce}
|
|
532
|
+\label{sec:orgd35e9d5}
|
529
|
533
|
|
530
|
534
|
\begin{enumerate}
|
531
|
535
|
\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.
|
|
@@ -533,7 +537,7 @@ ready-in: 15 minutes
|
533
|
537
|
\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.
|
534
|
538
|
\end{enumerate}
|
535
|
539
|
\subsection{Crepes}
|
536
|
|
-\label{sec:org774b57b}
|
|
540
|
+\label{sec:orgc63a137}
|
537
|
541
|
\begin{verbatim}
|
538
|
542
|
source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
|
539
|
543
|
servings: 12
|
|
@@ -542,7 +546,7 @@ ready-in: 35 minutes
|
542
|
546
|
\end{verbatim}
|
543
|
547
|
|
544
|
548
|
\subsubsection{Ingredients}
|
545
|
|
-\label{sec:orgc641b74}
|
|
549
|
+\label{sec:orgabc80a3}
|
546
|
550
|
|
547
|
551
|
\begin{itemize}
|
548
|
552
|
\item 1 1/2 cups all-purpose flour
|
|
@@ -558,7 +562,7 @@ ready-in: 35 minutes
|
558
|
562
|
\item Powdered sugar, if desired
|
559
|
563
|
\end{itemize}
|
560
|
564
|
\subsubsection{Directions}
|
561
|
|
-\label{sec:org9de33ae}
|
|
565
|
+\label{sec:org8a3c484}
|
562
|
566
|
|
563
|
567
|
\begin{enumerate}
|
564
|
568
|
\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.
|
|
@@ -566,14 +570,14 @@ ready-in: 35 minutes
|
566
|
570
|
\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.
|
567
|
571
|
\end{enumerate}
|
568
|
572
|
\subsection{Dutch Baby}
|
569
|
|
-\label{sec:orga924813}
|
|
573
|
+\label{sec:org96462c9}
|
570
|
574
|
\begin{verbatim}
|
571
|
575
|
source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
|
572
|
576
|
ready-in: 40 minutes
|
573
|
577
|
\end{verbatim}
|
574
|
578
|
|
575
|
579
|
\subsubsection{Ingredients}
|
576
|
|
-\label{sec:org22b09b7}
|
|
580
|
+\label{sec:org8afffa8}
|
577
|
581
|
|
578
|
582
|
\begin{itemize}
|
579
|
583
|
\item 3 eggs
|
|
@@ -585,7 +589,7 @@ ready-in: 40 minutes
|
585
|
589
|
\item Syrup, preserves, confectioners' sugar or cinnamon sugar
|
586
|
590
|
\end{itemize}
|
587
|
591
|
\subsubsection{Directions}
|
588
|
|
-\label{sec:org8f25a5d}
|
|
592
|
+\label{sec:org168b4eb}
|
589
|
593
|
|
590
|
594
|
\begin{enumerate}
|
591
|
595
|
\item Preheat oven to 425 degrees.
|
|
@@ -594,7 +598,7 @@ ready-in: 40 minutes
|
594
|
598
|
\item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
|
595
|
599
|
\end{enumerate}
|
596
|
600
|
\subsection{Eggs Benedict}
|
597
|
|
-\label{sec:org2387437}
|
|
601
|
+\label{sec:org4985399}
|
598
|
602
|
\begin{verbatim}
|
599
|
603
|
source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
|
600
|
604
|
servings: 4
|
|
@@ -603,7 +607,7 @@ cook-time: 5 mins
|
603
|
607
|
\end{verbatim}
|
604
|
608
|
|
605
|
609
|
\subsubsection{Ingredients}
|
606
|
|
-\label{sec:orgc513335}
|
|
610
|
+\label{sec:org0380ed1}
|
607
|
611
|
|
608
|
612
|
\begin{itemize}
|
609
|
613
|
\item 4 egg yolks
|
|
@@ -621,7 +625,7 @@ cook-time: 5 mins
|
621
|
625
|
\end{itemize}
|
622
|
626
|
|
623
|
627
|
\subsubsection{Directions}
|
624
|
|
-\label{sec:org309f44f}
|
|
628
|
+\label{sec:org85dc4b5}
|
625
|
629
|
|
626
|
630
|
\begin{enumerate}
|
627
|
631
|
\item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure
|
|
@@ -635,7 +639,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
|
635
|
639
|
\end{enumerate}
|
636
|
640
|
|
637
|
641
|
\subsection{English Muffins}
|
638
|
|
-\label{sec:org085b5c3}
|
|
642
|
+\label{sec:org72c3e64}
|
639
|
643
|
\begin{verbatim}
|
640
|
644
|
source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
|
641
|
645
|
servings: 16 large (3" to 3 1/2") English muffins
|
|
@@ -645,7 +649,7 @@ ready-in: 2 hours, 20 minutes
|
645
|
649
|
\end{verbatim}
|
646
|
650
|
|
647
|
651
|
\subsubsection{Ingredients}
|
648
|
|
-\label{sec:org38f62b6}
|
|
652
|
+\label{sec:orgb4c79df}
|
649
|
653
|
|
650
|
654
|
\begin{itemize}
|
651
|
655
|
\item 1 3/4 cups (397g) lukewarm milk
|
|
@@ -659,7 +663,7 @@ ready-in: 2 hours, 20 minutes
|
659
|
663
|
\end{itemize}
|
660
|
664
|
|
661
|
665
|
\subsubsection{Directions}
|
662
|
|
-\label{sec:orgd033f18}
|
|
666
|
+\label{sec:org3b9adba}
|
663
|
667
|
|
664
|
668
|
\begin{enumerate}
|
665
|
669
|
\item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
|
|
@@ -672,10 +676,14 @@ ready-in: 2 hours, 20 minutes
|
672
|
676
|
\item Remove from oven and cool, split them with a fork.
|
673
|
677
|
\end{enumerate}
|
674
|
678
|
|
|
679
|
+
|
|
680
|
+\newpage
|
|
681
|
+
|
|
682
|
+
|
675
|
683
|
\section{Desserts}
|
676
|
|
-\label{sec:org64372a7}
|
|
684
|
+\label{sec:orgd1078cc}
|
677
|
685
|
\subsection{Blueberry Pie}
|
678
|
|
-\label{sec:orgdc9cf88}
|
|
686
|
+\label{sec:orgf2b58c4}
|
679
|
687
|
\begin{verbatim}
|
680
|
688
|
source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
|
681
|
689
|
servings: 1 pie
|
|
@@ -684,7 +692,7 @@ ready-in: 2 hours
|
684
|
692
|
\end{verbatim}
|
685
|
693
|
|
686
|
694
|
\subsubsection{Ingredients}
|
687
|
|
-\label{sec:org076bd5f}
|
|
695
|
+\label{sec:org92ea1de}
|
688
|
696
|
|
689
|
697
|
\begin{itemize}
|
690
|
698
|
\item 1 pie crust (double recipe for all butter pie crust)
|
|
@@ -700,7 +708,7 @@ ready-in: 2 hours
|
700
|
708
|
\end{itemize}
|
701
|
709
|
|
702
|
710
|
\subsubsection{Directions}
|
703
|
|
-\label{sec:org6993197}
|
|
711
|
+\label{sec:orgd0fd8d6}
|
704
|
712
|
|
705
|
713
|
\begin{enumerate}
|
706
|
714
|
\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.
|
|
@@ -713,7 +721,7 @@ ready-in: 2 hours
|
713
|
721
|
\item Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
|
714
|
722
|
\end{enumerate}
|
715
|
723
|
\subsection{Boston Cream Doughnuts}
|
716
|
|
-\label{sec:orgac9a837}
|
|
724
|
+\label{sec:org08e120f}
|
717
|
725
|
\begin{verbatim}
|
718
|
726
|
source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
|
719
|
727
|
servings: 12-20 Doughnuts
|
|
@@ -721,7 +729,7 @@ ready-in: About 3 hours, mostly unattended
|
721
|
729
|
\end{verbatim}
|
722
|
730
|
|
723
|
731
|
\subsubsection{Ingredients}
|
724
|
|
-\label{sec:org2186248}
|
|
732
|
+\label{sec:org79571fd}
|
725
|
733
|
|
726
|
734
|
\begin{itemize}
|
727
|
735
|
\item 1 1/2 cups milk
|
|
@@ -735,7 +743,7 @@ ready-in: About 3 hours, mostly unattended
|
735
|
743
|
\end{itemize}
|
736
|
744
|
|
737
|
745
|
\subsubsection{Directions}
|
738
|
|
-\label{sec:org0bb5459}
|
|
746
|
+\label{sec:org0a61107}
|
739
|
747
|
|
740
|
748
|
\begin{enumerate}
|
741
|
749
|
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
|
|
@@ -750,7 +758,7 @@ ready-in: About 3 hours, mostly unattended
|
750
|
758
|
\end{enumerate}
|
751
|
759
|
|
752
|
760
|
\subsection{Butter Flaky Pie Crust}
|
753
|
|
-\label{sec:org986a6b6}
|
|
761
|
+\label{sec:orga8f3caf}
|
754
|
762
|
\begin{verbatim}
|
755
|
763
|
source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
|
756
|
764
|
servings: 8
|
|
@@ -759,7 +767,7 @@ ready-in: 4 hrs 15 mins
|
759
|
767
|
\end{verbatim}
|
760
|
768
|
|
761
|
769
|
\subsubsection{Ingredients}
|
762
|
|
-\label{sec:org53b0f3f}
|
|
770
|
+\label{sec:org9c5b385}
|
763
|
771
|
|
764
|
772
|
\begin{itemize}
|
765
|
773
|
\item 1 1/4 cups all-purpose flour
|
|
@@ -769,7 +777,7 @@ ready-in: 4 hrs 15 mins
|
769
|
777
|
\end{itemize}
|
770
|
778
|
|
771
|
779
|
\subsubsection{Directions}
|
772
|
|
-\label{sec:org71f70fa}
|
|
780
|
+\label{sec:org14efbe3}
|
773
|
781
|
|
774
|
782
|
\begin{enumerate}
|
775
|
783
|
\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.
|
|
@@ -777,7 +785,7 @@ ready-in: 4 hrs 15 mins
|
777
|
785
|
\end{enumerate}
|
778
|
786
|
|
779
|
787
|
\subsection{Chocolate Chip Cookies}
|
780
|
|
-\label{sec:org134c1cc}
|
|
788
|
+\label{sec:org8554471}
|
781
|
789
|
\begin{verbatim}
|
782
|
790
|
source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
|
783
|
791
|
servings: 48
|
|
@@ -786,7 +794,7 @@ ready-in: 1 hour, 30 minutes
|
786
|
794
|
\end{verbatim}
|
787
|
795
|
|
788
|
796
|
\subsubsection{Ingredients}
|
789
|
|
-\label{sec:orga42d6cd}
|
|
797
|
+\label{sec:org9470403}
|
790
|
798
|
|
791
|
799
|
\begin{itemize}
|
792
|
800
|
\item 2 1/4 cups all-purpose flour
|
|
@@ -803,7 +811,7 @@ ready-in: 1 hour, 30 minutes
|
803
|
811
|
|
804
|
812
|
|
805
|
813
|
\subsubsection{Directions}
|
806
|
|
-\label{sec:org6de3c66}
|
|
814
|
+\label{sec:org5b7b124}
|
807
|
815
|
|
808
|
816
|
\begin{enumerate}
|
809
|
817
|
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
|
|
@@ -814,7 +822,7 @@ ready-in: 1 hour, 30 minutes
|
814
|
822
|
\end{enumerate}
|
815
|
823
|
|
816
|
824
|
\subsection{Italian Anisette Cookies}
|
817
|
|
-\label{sec:org0979616}
|
|
825
|
+\label{sec:org1f49b24}
|
818
|
826
|
\begin{verbatim}
|
819
|
827
|
source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
|
820
|
828
|
servings: 18
|
|
@@ -822,7 +830,7 @@ cook-time: 8 mins
|
822
|
830
|
\end{verbatim}
|
823
|
831
|
|
824
|
832
|
\subsubsection{Ingredients}
|
825
|
|
-\label{sec:org51d9b21}
|
|
833
|
+\label{sec:org1e3c941}
|
826
|
834
|
|
827
|
835
|
\begin{itemize}
|
828
|
836
|
\item 4 cups all-purpose flour Step 1
|
|
@@ -838,7 +846,7 @@ cook-time: 8 mins
|
838
|
846
|
\end{itemize}
|
839
|
847
|
|
840
|
848
|
\subsubsection{Directions}
|
841
|
|
-\label{sec:org188cb9a}
|
|
849
|
+\label{sec:orgf393602}
|
842
|
850
|
|
843
|
851
|
\begin{enumerate}
|
844
|
852
|
\item Preheat oven to 375 degrees F (190 degrees C).
|
|
@@ -846,8 +854,9 @@ cook-time: 8 mins
|
846
|
854
|
\item Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
|
847
|
855
|
\item To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
|
848
|
856
|
\end{enumerate}
|
|
857
|
+
|
849
|
858
|
\subsection{Lemon Custard Filling}
|
850
|
|
-\label{sec:org1e68260}
|
|
859
|
+\label{sec:org89aa146}
|
851
|
860
|
\begin{verbatim}
|
852
|
861
|
source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
|
853
|
862
|
servings: 12
|
|
@@ -856,7 +865,7 @@ cook-time: 20 mins
|
856
|
865
|
\end{verbatim}
|
857
|
866
|
|
858
|
867
|
\subsubsection{Ingredients}
|
859
|
|
-\label{sec:org3fb8a58}
|
|
868
|
+\label{sec:org1ee1a1c}
|
860
|
869
|
|
861
|
870
|
\begin{itemize}
|
862
|
871
|
\item 1/2 cup white sugar
|
|
@@ -869,7 +878,7 @@ cook-time: 20 mins
|
869
|
878
|
\end{itemize}
|
870
|
879
|
|
871
|
880
|
\subsubsection{Directions}
|
872
|
|
-\label{sec:orgc6659d9}
|
|
881
|
+\label{sec:org4748f05}
|
873
|
882
|
|
874
|
883
|
\begin{enumerate}
|
875
|
884
|
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
|
|
@@ -879,7 +888,7 @@ cook-time: 20 mins
|
879
|
888
|
\item Cover with plastic wrap until completely cooled.
|
880
|
889
|
\end{enumerate}
|
881
|
890
|
\subsection{Maple Glaze for Doughnuts}
|
882
|
|
-\label{sec:org7ab2cfc}
|
|
891
|
+\label{sec:org5b0ac00}
|
883
|
892
|
\begin{verbatim}
|
884
|
893
|
source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
|
885
|
894
|
servings: 1 cup.
|
|
@@ -888,7 +897,7 @@ ready-in: 5 minutes
|
888
|
897
|
\end{verbatim}
|
889
|
898
|
|
890
|
899
|
\subsubsection{Ingredients}
|
891
|
|
-\label{sec:org7c553e3}
|
|
900
|
+\label{sec:org02ceb12}
|
892
|
901
|
|
893
|
902
|
\begin{itemize}
|
894
|
903
|
\item 2 cups confectioners' sugar
|
|
@@ -899,13 +908,13 @@ ready-in: 5 minutes
|
899
|
908
|
|
900
|
909
|
|
901
|
910
|
\subsubsection{Directions}
|
902
|
|
-\label{sec:orge428d75}
|
|
911
|
+\label{sec:orgb688709}
|
903
|
912
|
|
904
|
913
|
\begin{enumerate}
|
905
|
914
|
\item In a small bowl, whisk all ingredients until smooth.
|
906
|
915
|
\end{enumerate}
|
907
|
916
|
\subsection{No Fail Pie Crust}
|
908
|
|
-\label{sec:orge439368}
|
|
917
|
+\label{sec:org37661d7}
|
909
|
918
|
\begin{verbatim}
|
910
|
919
|
source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
|
911
|
920
|
servings: 4 9-inch pie crusts
|
|
@@ -914,7 +923,7 @@ ready-in: 1 day
|
914
|
923
|
\end{verbatim}
|
915
|
924
|
|
916
|
925
|
\subsubsection{Ingredients}
|
917
|
|
-\label{sec:org30e44ea}
|
|
926
|
+\label{sec:orgf4227ed}
|
918
|
927
|
|
919
|
928
|
\begin{itemize}
|
920
|
929
|
\item 4 cups all-purpose flour
|
|
@@ -926,7 +935,7 @@ ready-in: 1 day
|
926
|
935
|
\end{itemize}
|
927
|
936
|
|
928
|
937
|
\subsubsection{Directions}
|
929
|
|
-\label{sec:orgd2d2ba0}
|
|
938
|
+\label{sec:orgb2305d6}
|
930
|
939
|
|
931
|
940
|
\begin{enumerate}
|
932
|
941
|
\item In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
|
|
@@ -935,7 +944,7 @@ ready-in: 1 day
|
935
|
944
|
\end{enumerate}
|
936
|
945
|
|
937
|
946
|
\subsection{Summer Fresh Raspberry Pie}
|
938
|
|
-\label{sec:org8cd5ec5}
|
|
947
|
+\label{sec:org3d41848}
|
939
|
948
|
\begin{verbatim}
|
940
|
949
|
source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
|
941
|
950
|
servings: 1 pie
|
|
@@ -945,7 +954,7 @@ ready-in: 1hr 30 mins
|
945
|
954
|
\end{verbatim}
|
946
|
955
|
|
947
|
956
|
\subsubsection{Ingredients}
|
948
|
|
-\label{sec:orgf7e7680}
|
|
957
|
+\label{sec:orgd027cd5}
|
949
|
958
|
|
950
|
959
|
\begin{itemize}
|
951
|
960
|
\item 1/2 cup water
|
|
@@ -960,7 +969,7 @@ ready-in: 1hr 30 mins
|
960
|
969
|
\end{itemize}
|
961
|
970
|
|
962
|
971
|
\subsubsection{Directions}
|
963
|
|
-\label{sec:orgb31dc7e}
|
|
972
|
+\label{sec:orge673851}
|
964
|
973
|
|
965
|
974
|
\begin{enumerate}
|
966
|
975
|
\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.
|