booklet formatting

recipes.org

@@ -1,6 +1,7 @@
 #+TITLE: M-x recipes
 #+AUTHOR: Emacs 27.1 (Org mode 9.3)
 
+:LATEXCONFIG:
 #+Latex_Class: article
 #+latex_class_options: [12pt,notitlepage]
 
@@ -17,7 +18,6 @@
 #+LATEX_HEADER: \hypersetup{hidelinks,breaklinks=true} \usepackage{enumitem} 
 
 # thinner margins
-# #+LATEX_HEADER: \usepackage[margin=.75in]{geometry}
 #+LATEX_HEADER: \usepackage[margin=.5in,bottom=.7in,top=-.2in]{geometry}
 
 # more compact lists
@@ -27,7 +27,7 @@
 #+OPTIONS: prop:t
 
 # url wrapping
-#+LaTeX_HEADER: \usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:} 
+#+LaTeX_HEADER: \usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:} \usepackage{xurl}
 # \urlstyle{same}
 
 # multi column toc
@@ -42,6 +42,13 @@
 # multi column
 #+LATEX: \begin{multicols*}{2}
 
+# reduce spacing
+#+LATEX_HEADER: \usepackage[compact]{titlesec} \titlespacing{\section}{0pt}{5pt}{5pt} \titlespacing{\subsection}{0pt}{5pt}{5pt} \titlespacing{\subsubsection}{0pt}{5pt}{5pt} \setlength{\parindent}{0pt}
+
+# booklet
+# #+LATEX_HEADER: \usepackage[print,largetypeblock]{booklet}
+:END:
+
 * Breakfast
 ** Angel Biscuits
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
@@ -69,7 +76,6 @@ source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18
     7. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
     8. Bake 16-18 minutes until golden on top with cooked centers.
 
-
 ** Bacon Gravy
 source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins
 
@@ -470,7 +476,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     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.
 
 ** Cocoa Pie
-  Grandma's Cookbook, servings: 1 pie
+  source: grandma's cookbook, servings: 1 pie
 
 *** Ingredients
 
@@ -573,6 +579,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
       2. Cube ahi and add to bowl. Mix in rest of ingredients
 
 ** Ginger Meat
+source: bema
 
 *** Ingredients
 
@@ -803,7 +810,60 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
     11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
     12. Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
+** Spam Fried Rice
+source: YungMysteryMane's quick and easy fried rice
+*** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
+
+*** Ingredients:
+
+    - 1 cup of cooked rice (ALREADY COOKED in a rice cooker, completely cooled, preferably)
+    - 1 egg
+    - 2 slices of Spam (or 1 Spam Single)
+    - 3 tablespoons of rice grain oil
+    - 1 tablespoon of shoyu soy sauce
+    - 1 tablespoon of minced garlic
+    - 1 teaspoon of butter
+
+*** Seasonings:
+     - Ichimi togarashi (Japanese red pepper seasoning)
+     - salt
+     - cracked black pepper
+     - dried Japanese parsley (regular parsley is also fine)
+
+ 
+*** COMMENT Utensils:
+ 1 frying pan
+ 1 small bowl
+ 1 cutting board
+ 1 spatula
+ 1 large spoon (this makes turning the rice in smaller pans really easy)
+ 1 fork
+
+*** Directions:
+
+    1. Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
+    2. Cut spam into small cubes and set aside.
+    3. Put teaspoon of butter in pan and set to medium heat. Scramble egg and add black pepper, salt, red pepper, and parsley. Add to bowl with spam and cover with a paper towel.
+    4. Add 3 tablespoons of rice grain oil to pan with minced garlic, salt, black pepper, parsley, and red pepper. Swirl in pan and cook garlic.
+    5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
+    6. Cook rice until golden while stirring, then add spam and egg and continue to stir.
+
+
+***  COMMENT Directions:
+
+ 1. So first, you wanna fry your Spam. Depending on your pan, you probably don't have to grease it for the Spam, thought a pinch of butter can't hurt Make sure both sides are crisp on the outside, but not burned. Once it's done, remove it from the pan, and set it on the cutting board.
+
+ 2. Now we chop up the spam. It doesn't have to be perfect, but you want to make it small cubes if possible. Leave that set aside once you're done.
+
+ 3. Egg time. Put the teaspoon of butter in your pan. You're gonna want that pan at medium-ish heat, because we're cracking and scrambling an egg in it quickly. Once the pan has that buttery coating going for it, crack your egg into it,    get a dash of black pepper, pinch of salt, and some ichimi togarashi (maybe some of the dried parsley too) and start scrambling it. You want to make sure it's soft, but cooked all the way, place the egg aside in that small bowl we have in the handy dandy utensils list. I like to also keep the Spam in the same bowl at this point. Cover it with a paper towel to keep it warm.
+
+ 4. Alright, we back at the pan now. Rice grain oil is a bit of a strange one for some people. It's an absolutely flavorless oil. That means it's a blank canvas for us to make taste like whatever we want. In this case, we wanna make it taste rad as hell. So we're gonna add the 3 tablespoons of oil to the pan with our single tablespoon of minced garlic, some salt, black pepper, dried parsley and ichimi togarashi. The amount of those seasonings that you use completely depends on how strong you want those flavors to be. I will say that I use less salt then the other seasonings listed. You're going to let all these flavors get to know each other, swirl the oil in the pan a bit to make sure the garlic is cooking.
+
+ 5. So once you have the garlic golden brown in the pan, it's almost time to fry your rice. You want to have all the necessary ingredients ready for this. Get your cup of cooked rice, ready to dump in the pan, and keep your bowl of fried Spam and scrambled eggs within arms reach as well. Now you wanna get your tablespoon of shoyu ready to add to the oil. Important, it's gonna sizzle, it might even be a little scary since you have this stove on medium heat (I have a gas stove). That's fine, put it in, give it a quick stir as it sizzles, and then dump your rice in immediately.
+
+ 6. Start turning and stirring that rice in the pan. You want to get it coated with the oil and soy sauce, and you want it to all get some flavor. As the rice starts to fry, you'll see it start to turn golden. That means it's time to add the egg and Spam to the pan now, and keep stirring and turning. Remember, it should look like the picture provided by the time you finish cooking. That's it! Serve it in a bowl, if you have a big cup of chopsticks like me, grab a pair, turn on Great Teacher Onizuka, and eat the culinary masterpiece you just made.
 ** Turkey Jook
+source: bema
 
 *** Ingredients
 
@@ -866,6 +926,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     7. Brush  the buns with about half the melted butter and bake until golden, 12 to 18 minutes. If you’d like sesame or poppy seeds sprinkled atop your buns, brush the buns with the egg wash rather than the melted butter prior to baking as it’ll make the seeds adhere. Sprinkle the buns with the seeds and bake as instructed. (When you separate the egg, feel free to add the extra egg yolk to the dough for slightly richer results.)
     8. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired.
 ** Cream Tuna
+source: bema
 
 *** Ingredients
 
@@ -909,6 +970,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
      3. When the foamy layer forms.   Spoon off the foamy layer and discard.   Gently decant the middle layer of the butter into a small dish.   You should end up with about a tablespoon of milk solids in the bottom of the pan.   Discard the milk solids. 
      4. Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 ** Macaroni Salad
+source: bema
 
 *** Ingredients
 
@@ -925,7 +987,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     1. Cook macaroni
     2. Mix in bowl and chil
 ** Yeast Rolls
-  Grandma's Cookbook, prep-time: 10 minutes, cook-time: 1 hour
+  source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 *** Ingredients
 

recipes.tex

@@ -1,4 +1,4 @@
-% Created 2021-08-16 Mon 18:52
+% Created 2021-08-16 Mon 22:36
 % Intended LaTeX compiler: pdflatex
 \documentclass[12pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
@@ -19,7 +19,8 @@
 \hypersetup{hidelinks,breaklinks=true} \usepackage{enumitem}
 \usepackage[margin=.5in,bottom=.7in,top=-.2in]{geometry}
 \makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
-\usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:}
+\usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:} \usepackage{xurl}
+\usepackage[compact]{titlesec} \titlespacing{\section}{0pt}{5pt}{5pt} \titlespacing{\subsection}{0pt}{5pt}{5pt} \titlespacing{\subsubsection}{0pt}{5pt}{5pt} \setlength{\parindent}{0pt}
 \author{Emacs 27.1 (Org mode 9.3)}
 \date{\today}
 \title{M-x recipes}
@@ -44,13 +45,13 @@
 \begin{multicols*}{2}
 
 \section{Breakfast}
-\label{sec:orgbbec69b}
+\label{sec:org08d1558}
 \subsection{Angel Biscuits}
-\label{sec:orgcce2b4d}
+\label{sec:orgebb340a}
 source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 
 \subsubsection{Ingredients}
-\label{sec:org0896c3c}
+\label{sec:org308e699}
 
 \begin{itemize}
 \item 5 cups all purpose flour
@@ -65,7 +66,7 @@ source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org41d3c87}
+\label{sec:orgaa9aee0}
 
 \begin{enumerate}
 \item Preheat oven to 375F.
@@ -78,13 +79,12 @@ source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18
 \item Bake 16-18 minutes until golden on top with cooked centers.
 \end{enumerate}
 
-
 \subsection{Bacon Gravy}
-\label{sec:orga042aba}
+\label{sec:org30b8a4d}
 source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}, servings: 5, prep-time: 10 mins, cook-time: 15 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgb9ab1a2}
+\label{sec:org1bf4b72}
 
 \begin{itemize}
 \item 4 thick slices bacon
@@ -94,7 +94,7 @@ source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6281ade}
+\label{sec:org1bd773e}
 
 \begin{enumerate}
 \item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
@@ -104,10 +104,10 @@ source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}
 \end{enumerate}
 
 \subsection{Classic Pancakes}
-\label{sec:orga6bebb4}
+\label{sec:orge80f130}
 source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413}, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
 \subsubsection{Ingredients}
-\label{sec:orged9ad18}
+\label{sec:org730f928}
 
 \begin{itemize}
 \item 1  egg
@@ -119,7 +119,7 @@ source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org8717d25}
+\label{sec:orgd868d26}
 
 \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.
@@ -127,11 +127,11 @@ source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56
 \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:orgded3361}
+\label{sec:orgfe35631}
 source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3}, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orgefbde87}
+\label{sec:org1396db5}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
@@ -147,7 +147,7 @@ source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orge828409}
+\label{sec:org25699c1}
 
 \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.
@@ -155,11 +155,11 @@ source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b
 \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:org54ecb7a}
+\label{sec:org747bece}
 source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org7e199bb}
+\label{sec:orgf9d73d5}
 
 \begin{itemize}
 \item 3 eggs
@@ -171,7 +171,7 @@ source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgcd4d746}
+\label{sec:org238cdd0}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
@@ -180,11 +180,11 @@ source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40
 \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:org9d47515}
+\label{sec:org895a2dd}
 source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 \subsubsection{Ingredients}
-\label{sec:org28098db}
+\label{sec:orge9cf0e0}
 
 \begin{itemize}
 \item 4 egg yolks
@@ -202,7 +202,7 @@ source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings:
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5a66d3e}
+\label{sec:org0a6d06e}
 
 \begin{enumerate}
 \item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
@@ -213,11 +213,11 @@ source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings:
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:org46a838d}
+\label{sec:orgda990c6}
 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
 
 \subsubsection{Ingredients}
-\label{sec:org2302ec8}
+\label{sec:org4238897}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
@@ -231,7 +231,7 @@ source: \url{https://www.kingarthurbaking.com/recipes/english-muffins-recipe}, s
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5f5e323}
+\label{sec:orgf3f55b9}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
@@ -245,13 +245,13 @@ source: \url{https://www.kingarthurbaking.com/recipes/english-muffins-recipe}, s
 \end{enumerate}
 
 \section{Canning}
-\label{sec:orgf4c210a}
+\label{sec:org1c3a142}
 \subsection{Apple Pectin}
-\label{sec:org93fd4f8}
+\label{sec:orge4ec409}
 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)
 
 \subsubsection{Ingredients:}
-\label{sec:orge7ce006}
+\label{sec:orgc8ca8ae}
 
 \begin{itemize}
 \item 7 large, tart apples
@@ -260,7 +260,7 @@ source: \url{https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/},
 \end{itemize}
 
 \subsubsection{Instructions:}
-\label{sec:org9d0f7dd}
+\label{sec:org56150d7}
 
 \begin{enumerate}
 \item Wash the apples, but do not peel them.
@@ -273,10 +273,10 @@ source: \url{https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/},
 \end{enumerate}
 
 \subsection{Coffee Jelly}
-\label{sec:orgbe2c5c3}
+\label{sec:org0447bd7}
 source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
 \subsubsection{Ingredients}
-\label{sec:orgc7339a2}
+\label{sec:org6c2e8c2}
 
 \begin{itemize}
 \item 4   cups   VERY strongly brewed coffee   preferably a darker roast
@@ -286,18 +286,18 @@ source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz
 \item 5   to 6 jelly jars with new two-piece lids.   8 ounce
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org0660e26}
+\label{sec:org6b4b1e2}
 
 \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{Dill Pickles}
-\label{sec:org41d8eca}
+\label{sec:orgd662e94}
 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
 
 \subsubsection{Ingredients}
-\label{sec:org8e156ea}
+\label{sec:orgf0c402b}
 
 \begin{itemize}
 \item 11 cups water
@@ -310,7 +310,7 @@ source: \url{https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/}, servi
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga9f44ae}
+\label{sec:org1517f2d}
 
 \begin{enumerate}
 \item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
@@ -322,11 +322,11 @@ source: \url{https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/}, servi
 \end{enumerate}
 
 \subsection{Homemade Ketchup}
-\label{sec:org89bc0f6}
+\label{sec:org2929a57}
 source: \url{https://www.simplycanning.com/homemade-ketchup/}
 
 \subsubsection{Ingredients}
-\label{sec:org2617927}
+\label{sec:org4af2614}
 
 \begin{itemize}
 \item 4 quarts tomato puree or chopped tomatoes 
@@ -347,7 +347,7 @@ source: \url{https://www.simplycanning.com/homemade-ketchup/}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbe4d0b9}
+\label{sec:org092af0f}
 
 \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.  
@@ -364,11 +364,11 @@ source: \url{https://www.simplycanning.com/homemade-ketchup/}
 \end{enumerate}
 
 \subsection{Jalapeño Jelly}
-\label{sec:org540b555}
+\label{sec:orgd6a9b13}
 source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 \subsubsection{Ingredients}
-\label{sec:org55161ae}
+\label{sec:orgd3be21c}
 
 \begin{itemize}
 \item 1 large green bell pepper
@@ -381,7 +381,7 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3ad5d11}
+\label{sec:org963451f}
 
 \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.
@@ -390,11 +390,11 @@ source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings:
 \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:orgaa408ed}
+\label{sec:orgf9057ca}
 source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org2eb02c0}
+\label{sec:org688e4a0}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
@@ -406,7 +406,7 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5500d4f}
+\label{sec:org69232c7}
 
 \begin{enumerate}
 \item Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: \url{https://nchfp.uga.edu/how/can\_01/sterile\_jars.html}.
@@ -429,11 +429,11 @@ source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x
 \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:org934fd01}
+\label{sec:org84ddf2b}
 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
 
 \subsubsection{Ingredients}
-\label{sec:org761a4f2}
+\label{sec:org322b6d6}
 
 \begin{itemize}
 \item 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeno jam
@@ -444,7 +444,7 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org05860b6}
+\label{sec:org4da7f12}
 
 \begin{enumerate}
 \item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
@@ -454,13 +454,13 @@ source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servin
 \end{enumerate}
 
 \section{Desserts}
-\label{sec:org99b56a7}
+\label{sec:org31d4749}
 \subsection{Berry Pie}
-\label{sec:org76a128d}
+\label{sec:orgdae262b}
 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
 
 \subsubsection{Ingredients}
-\label{sec:org66911a5}
+\label{sec:org66f78dd}
 
 \begin{itemize}
 \item 1/2 cup water
@@ -475,7 +475,7 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd187fa3}
+\label{sec:org7bf276d}
 
 \begin{enumerate}
 \item Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
@@ -485,11 +485,11 @@ source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie
 \end{enumerate}
 
 \subsection{Boston Cream Doughnuts}
-\label{sec:org284e4b7}
+\label{sec:org8af5da2}
 source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 \subsubsection{Ingredients}
-\label{sec:org758a703}
+\label{sec:org3382429}
 
 \begin{itemize}
 \item 1  1/2 cups milk
@@ -503,7 +503,7 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7baf631}
+\label{sec:orgc74cf45}
 
 \begin{enumerate}
 \item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
@@ -518,11 +518,11 @@ source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 1
 \end{enumerate}
 
 \subsection{Butter Flaky Pie Crust}
-\label{sec:org83eff77}
+\label{sec:org921ed70}
 source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
 
 \subsubsection{Ingredients}
-\label{sec:org54e0f39}
+\label{sec:orgec29b0d}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
@@ -532,7 +532,7 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org712b6d0}
+\label{sec:org144f48a}
 
 \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.
@@ -540,11 +540,11 @@ source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}, s
 \end{enumerate}
 
 \subsection{Chocolate Chip Cookies}
-\label{sec:org8b68852}
+\label{sec:orgc9f4b5f}
 source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org03084e0}
+\label{sec:orgb80b897}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
@@ -560,7 +560,7 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgeb0456d}
+\label{sec:orge6d8cf3}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
@@ -571,11 +571,11 @@ source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookie
 \end{enumerate}
 
 \subsection{Cocoa Pie}
-\label{sec:org24c3dfd}
-Grandma's Cookbook, servings: 1 pie
+\label{sec:org5620f61}
+source: grandma's cookbook, servings: 1 pie
 
 \subsubsection{Ingredients}
-\label{sec:orgb27d378}
+\label{sec:orgaa0f8a4}
 
 \begin{itemize}
 \item 1/3 cup cocoa
@@ -590,7 +590,7 @@ Grandma's Cookbook, servings: 1 pie
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org9591c7d}
+\label{sec:orge9d394e}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
@@ -607,11 +607,11 @@ Grandma's Cookbook, servings: 1 pie
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:orgb6eb192}
+\label{sec:org535d04f}
 source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgeb448ed}
+\label{sec:org6c1a6b8}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
@@ -627,7 +627,7 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4d8f399}
+\label{sec:org633209a}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
@@ -637,11 +637,11 @@ source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/},
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:orgfeb9101}
+\label{sec:orga928225}
 source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgb1dc90c}
+\label{sec:org937ce41}
 
 \begin{itemize}
 \item 1/2 cup white sugar
@@ -654,7 +654,7 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgde8063e}
+\label{sec:org01bc2ab}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
@@ -664,11 +664,11 @@ source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, se
 \item Cover with plastic wrap until completely cooled.
 \end{enumerate}
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:orgff50221}
+\label{sec:orga4d4379}
 source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 \subsubsection{Ingredients}
-\label{sec:org9411581}
+\label{sec:org71db2fa}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
@@ -678,20 +678,20 @@ source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, se
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org81c8a5e}
+\label{sec:org87068ce}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 
 \section{Entrées}
-\label{sec:orgf37c8e3}
+\label{sec:org105622e}
 \subsection{Ahi Ogo Poke}
-\label{sec:org4d96477}
+\label{sec:org9b743b8}
 source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 
 \subsubsection{Ingredients}
-\label{sec:orgcf833f2}
+\label{sec:org446f0e2}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
@@ -702,7 +702,7 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga300e8a}
+\label{sec:org344635c}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
@@ -710,10 +710,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 \end{enumerate}
 
 \subsection{Ginger Meat}
-\label{sec:org50feb4d}
+\label{sec:org1e6d783}
+source: bema
 
 \subsubsection{Ingredients}
-\label{sec:orgeb7e282}
+\label{sec:org37f6ba1}
 
 \begin{itemize}
 \item Fresh ginger the size of palm
@@ -723,7 +724,7 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd555578}
+\label{sec:org5c66d02}
 
 \begin{enumerate}
 \item Mince garlic, slice ginger, and mix with soy sauce and sugar.
@@ -732,11 +733,11 @@ source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:org703e4df}
+\label{sec:org02ef49c}
 source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours
 
 \subsubsection{Ingredients}
-\label{sec:org3543add}
+\label{sec:org082cc0d}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
@@ -744,7 +745,7 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7c53300}
+\label{sec:orgbb6c7a8}
 \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.
@@ -755,11 +756,11 @@ source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, c
 \end{enumerate}
 
 \subsection{Kau Yuk}
-\label{sec:org75e8ce4}
+\label{sec:org9d93445}
 source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 
 \subsubsection{Ingredients:}
-\label{sec:org3c96fbd}
+\label{sec:orgfdcc888}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
@@ -776,7 +777,7 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org744b108}
+\label{sec:org82984da}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
@@ -790,11 +791,11 @@ source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:orgf5cdc8d}
+\label{sec:org3bafb35}
 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
 
 \subsubsection{Ingredients}
-\label{sec:orgc5689fa}
+\label{sec:org096b938}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
@@ -812,7 +813,7 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3fc266e}
+\label{sec:org3798c5c}
 
 \begin{enumerate}
 \item Cut the chicken thighs in to about 1 inch size cubes and set aside.
@@ -824,11 +825,11 @@ source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/},
 \end{enumerate}
 
 \subsection{Peanut Butter Chicken}
-\label{sec:orgd91e6d3}
+\label{sec:org7a27e2f}
 source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
 
 \subsubsection{Ingredients}
-\label{sec:orgddc0817}
+\label{sec:orgfb9ed38}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
@@ -847,7 +848,7 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge97c24f}
+\label{sec:orgb2e8dc9}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
@@ -857,11 +858,11 @@ source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recip
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:org28f9413}
+\label{sec:org6beb4c2}
 source: \url{https://soupeduprecipes.com/sesame-chicken/}
 
 \subsubsection{Ingredients}
-\label{sec:org880d0a1}
+\label{sec:orgee3eeb7}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
@@ -886,7 +887,7 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb7c179d}
+\label{sec:org6c31d2e}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
@@ -898,11 +899,11 @@ source: \url{https://soupeduprecipes.com/sesame-chicken/}
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:org8464e69}
+\label{sec:org98e9d28}
 source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:org59fb154}
+\label{sec:org3b54a23}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
@@ -922,7 +923,7 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgaa02c9c}
+\label{sec:org2ddb9cc}
 
 \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.)
@@ -937,11 +938,11 @@ source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings:
 \end{enumerate}
 
 \subsection{Steamed Dumplings}
-\label{sec:org00f0611}
+\label{sec:org6f5982a}
 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
 
 \subsubsection{Ingredients}
-\label{sec:orgc0dba4b}
+\label{sec:org3948310}
 
 \begin{itemize}
 \item 2  tablespoons active dry yeast
@@ -967,7 +968,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org40a695b}
+\label{sec:org21fc5c6}
 
 \begin{enumerate}
 \item To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
@@ -983,11 +984,51 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
 \item Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
 \item Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
 \end{enumerate}
+\subsection{Spam Fried Rice}
+\label{sec:orgc37bf50}
+source: YungMysteryMane's quick and easy fried rice
+\subsubsection{Ingredients:}
+\label{sec:orgdaf4e32}
+
+\begin{itemize}
+\item 1 cup of cooked rice (ALREADY COOKED in a rice cooker, completely cooled, preferably)
+\item 1 egg
+\item 2 slices of Spam (or 1 Spam Single)
+\item 3 tablespoons of rice grain oil
+\item 1 tablespoon of shoyu soy sauce
+\item 1 tablespoon of minced garlic
+\item 1 teaspoon of butter
+\end{itemize}
+
+\subsubsection{Seasonings:}
+\label{sec:orgf73cf1d}
+\begin{itemize}
+\item Ichimi togarashi (Japanese red pepper seasoning)
+\item salt
+\item cracked black pepper
+\item dried Japanese parsley (regular parsley is also fine)
+\end{itemize}
+
+
+\subsubsection{Directions:}
+\label{sec:org1c49b37}
+
+\begin{enumerate}
+\item Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
+\item Cut spam into small cubes and set aside.
+\item Put teaspoon of butter in pan and set to medium heat. Scramble egg and add black pepper, salt, red pepper, and parsley. Add to bowl with spam and cover with a paper towel.
+\item Add 3 tablespoons of rice grain oil to pan with minced garlic, salt, black pepper, parsley, and red pepper. Swirl in pan and cook garlic.
+\item Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
+\item Cook rice until golden while stirring, then add spam and egg and continue to stir.
+\end{enumerate}
+
+
 \subsection{Turkey Jook}
-\label{sec:orgca71b05}
+\label{sec:org5930f1f}
+source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org6d5a06e}
+\label{sec:orgb60e1c6}
 
 \begin{itemize}
 \item 1/4 cup soy sauce
@@ -999,7 +1040,7 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgac7364a}
+\label{sec:org0b672f4}
 
 \begin{enumerate}
 \item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
@@ -1008,12 +1049,12 @@ source: \url{https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c
 \end{enumerate}
 
 \section{Sides}
-\label{sec:org6c23b19}
+\label{sec:orgc9d8bb4}
 \subsection{Blue Cheese Dressing}
-\label{sec:orgac8e823}
+\label{sec:orgfe1f4be}
 source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
 \subsubsection{Ingredients}
-\label{sec:org40643f2}
+\label{sec:org729dc81}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
@@ -1026,7 +1067,7 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgd052fa0}
+\label{sec:org92639cc}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
@@ -1035,11 +1076,11 @@ source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, serving
 \end{enumerate}
 
 \subsection{Burger Buns}
-\label{sec:org90e9a7d}
+\label{sec:org372b2d1}
 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
 
 \subsubsection{Ingredients}
-\label{sec:org58c6fce}
+\label{sec:org1a3916e}
 
 \begin{itemize}
 \item ▢  3/4 to 1   cup   lukewarm water
@@ -1053,7 +1094,7 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7312e8f}
+\label{sec:orgfb52ed1}
 
 \begin{enumerate}
 \item Mix and knead all of the dough ingredients except for the melted butter by hand,  mixer , or bread machine until a soft, smooth dough forms.
@@ -1066,10 +1107,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
 \item As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired.
 \end{enumerate}
 \subsection{Cream Tuna}
-\label{sec:orgdd72557}
+\label{sec:orgc99c6c7}
+source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org4a74b19}
+\label{sec:org9e32d4c}
 
 \begin{itemize}
 \item 1 onion
@@ -1079,7 +1121,7 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgba7de63}
+\label{sec:org8539108}
 
 \begin{enumerate}
 \item Chop up onion and brown.
@@ -1087,11 +1129,11 @@ source: \url{http://leitesculinaria.com/81501/recipes-hamburger-buns.html}, serv
 \item Cook on stove for 5 minutes.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:orgeac16c8}
+\label{sec:orgea85cec}
 source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins
 
 \subsubsection{Ingredients}
-\label{sec:orgbe453b5}
+\label{sec:orgb2f172e}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
@@ -1102,17 +1144,17 @@ source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org45760cf}
+\label{sec:org7897413}
 
 \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:org47d8d41}
+\label{sec:org0ef8638}
 source: \url{https://copykat.com/papa-johns-garlic-dipping-sauce/}
 
 \subsubsection{Ingredients}
-\label{sec:org5e0d5fd}
+\label{sec:org46c6484}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
@@ -1121,7 +1163,7 @@ source: \url{https://copykat.com/papa-johns-garlic-dipping-sauce/}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org00184d8}
+\label{sec:org6eda17f}
 
 \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.
@@ -1130,10 +1172,11 @@ source: \url{https://copykat.com/papa-johns-garlic-dipping-sauce/}
 \item Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 \end{enumerate}
 \subsection{Macaroni Salad}
-\label{sec:org1df2dfa}
+\label{sec:org704ed1b}
+source: bema
 
 \subsubsection{Ingredients}
-\label{sec:org173abdf}
+\label{sec:orgcdd3eb4}
 
 \begin{itemize}
 \item 1/2 box macaroni
@@ -1146,18 +1189,18 @@ source: \url{https://copykat.com/papa-johns-garlic-dipping-sauce/}
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfc9d574}
+\label{sec:org2fb4fde}
 
 \begin{enumerate}
 \item Cook macaroni
 \item Mix in bowl and chil
 \end{enumerate}
 \subsection{Yeast Rolls}
-\label{sec:org936e5b7}
-Grandma's Cookbook, prep-time: 10 minutes, cook-time: 1 hour
+\label{sec:org1f08cd6}
+source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 \subsubsection{Ingredients}
-\label{sec:orgfa92726}
+\label{sec:org04c07d0}
 
 \begin{itemize}
 \item 1 package dry yeast
@@ -1169,7 +1212,7 @@ Grandma's Cookbook, prep-time: 10 minutes, cook-time: 1 hour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org9976d29}
+\label{sec:orgce63e72}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.