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recipes.org

@@ -195,7 +195,6 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
     4. Remove pancake from oven, cut into wedges
 
-
 ** Eggs Benedict
   source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
@@ -230,8 +229,6 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     4. Cook bacon in a pan and toast english muffins.
     5. Spread butter on muffins, add bacon, egg, and sauce.
 
-
-
 #+LATEX: \newpage
 * Canning
 ** COMMENT Apple Pectin
@@ -267,11 +264,18 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
     - 5 1/2   cups   granulated sugar
     - 1 1/3   cups   Dutch gel pectin
     - 5   to 6 jelly jars with new two-piece lids.   8 ounce
-*** Directions
+*** COMMENT Directions
 
     1. 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.
     2. 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.
 
+*** Directions
+
+    1. Stir coffee and lemon juice together and boil at high heat.
+    2. Mix sugar and pectin in another bowl.
+    3. Whisk in sugar and pectin, bring to a rolling boil for 1 minute.
+    4. Ladle into sterilized jars and boil for 10 minutes.
+
 ** Dill Pickles
   source: 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
 
@@ -394,8 +398,8 @@ source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero
    9. Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
    10. Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
    11. Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
-#+LATEX: \newpage
-** Jalapeño Jelly
+
+** Jalapeño Jam
   source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 *** Ingredients
@@ -408,20 +412,19 @@ source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero
    - 4 ounces liquid pectin
    - 4 jalapeño peppers, seeded and finely chopped
 
-*** Directions
+*** COMMENT Directions
 
    1. Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
    2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
    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.
    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.
 
-Preheat the oven to 375 degrees F (190 degrees C).
-Step 2
-
-In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
-Step 3
+*** Directions
 
-Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
+    1. Blend peppers together until finely chopped. Add vinegar to help blending.
+    2. Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.
+    3. Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
+    4. Ladle into sterile jars and boil for 10 minutes.
 
 ** Pickled Jalapeño Peppers
   source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
@@ -476,14 +479,19 @@ Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom
     - 1 (1 3/4  ounce) package   powdered fruit pectin 
     - 7   cups    granulated sugar (yes this is the right amount...it's jelly!)
 
-*** Directions
+*** COMMENT Directions
 
     1. Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
     2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeño pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve.  Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute.  One half teaspoon butter may be added to keep down the foam, if desired.  Letting this mixture sit for about 5 minutes discourages the fruit from separating.
     3. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
     4. 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.
 
-# 
+*** Directions
+
+    1. Sterilize 8 half pint canning jars.
+    2. Place crushed strawberries, processed jalapenos, lemon juice, and pectin in a large pot.
+    3. Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
+    4. Fill jars with jam and process in hot water bath.
 
 * Desserts
 ** Berry Pie
@@ -510,20 +518,20 @@ Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
 
-#+LATEX: \newpage
+
 ** Boston Cream Doughnuts
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 *** Ingredients
 
     - 1  1/2 cups milk
-    - 2  1/2 teaspoons (one package) active dry yeast
+    - 2  1/2 teaspoons active dry yeast
     - 2 eggs
-    - 8 tablespoons (1 stick) butter, melted and cooled
+    - 8 tablespoons (1 stick) butter
     -  1/2 cup granulated sugar
     - 1 teaspoon salt
-    - 4  1/2 cups all-purpose flour, plus more for rolling out the dough
-    - 2 quarts neutral oil, for frying, plus more for the bowl
+    - 4  1/2 cups flour
+    - 2 quarts neutral oil
 
 *** COMMENT Directions
 
@@ -537,7 +545,7 @@ Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom
     8. Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
     9. To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)
 
-*** Directions
+*** COMMENT Directions
 
     1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
     2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
@@ -549,6 +557,24 @@ Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom
     8. For cream filling, combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
     9. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
 
+*** Directions
+
+    1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
+    2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
+    3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
+    4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
+    5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
+    6. Add doughnuts to oil in batches.  Cook until golden and remove to rack.
+    7. For cream filling
+       1. combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
+       2. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape).
+       3. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
+    8. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
+    9. For the glaze
+       1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
+       2. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
+
+#+LATEX: \newpage
 ** Butter Flaky Pie Crust
   source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 # , servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
@@ -684,6 +710,7 @@ Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom
      4. Remove from heat and stir in lemon juice and butter.
      5. Cover with plastic wrap until completely cooled.
 
+#+LATEX: \newpage
 ** Maple Doughnut Glaze
   source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
@@ -779,7 +806,7 @@ source: bema
 
 
 
-#+LATEX: \newpage
+
 ** Kau Yuk
   source: https://www.youtube.com/watch?v=-7apby-qWqM
 
@@ -996,6 +1023,7 @@ source: yungmysterymane
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
 
+#+LATEX: \newpage
 ** Steamed Dumplings
   source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours
 
@@ -1153,7 +1181,6 @@ source: bema
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 
-#+LATEX: \newpage
 ** Macaroni Salad
 source: bema
 
@@ -1191,6 +1218,7 @@ source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/
    2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
    3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
 
+#+LATEX: \newpage
 ** Queso
 source: https://cookieandkate.com/best-queso-recipe/