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recipes.org

@@ -1,40 +1,49 @@
+#+TITLE: M-x recipes
+#+AUTHOR: Emacs 27.1 (Org mode 9.3)
+
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-#+TITLE: M-x recipes
-#+AUTHOR: Emacs 27.1 (Org mode 9.3)
+# show properties
+#+OPTIONS: prop:t
 
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+# url wrapping
+#+LaTeX_HEADER: \usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:}
 
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+# multi column
+#+LATEX: \begin{multicols*}{2}
 
 * Breakfast
 ** Angel Biscuits
-   :PROPERTIES:
-   :source-url: Marcy Jo's Mealhouse Postcard
-   :servings: 30-35 biscuits
-   :prep-time: 10 mins
-   :cook-time: 16-18 mins
-   :END:
+source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
 
 *** Ingredients
 
@@ -59,13 +68,9 @@
     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
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
-   :servings: 5
-   :prep-time: 10 mins
-   :cook-time: 15 mins
-   :END:
+source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins
 
 *** Ingredients
 
@@ -82,12 +87,7 @@
     4. Crumble the bacon into the gravy and season with salt and pepper before serving.
 
 ** Classic Pancakes
-   :PROPERTIES:
-   :source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
-   :servings: 9
-   :prep-time: 15 minutes
-   :ready-in: 15 minutes
-   :END:
+  source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
 *** Ingredients
 
     - 1  egg
@@ -103,12 +103,7 @@
     2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
     3. 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.
 ** Crepes
-   :PROPERTIES:
-   :source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
-   :servings: 12
-   :prep-time: 10 minutes
-   :ready-in: 35 minutes
-   :END:
+  source: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
 
 *** Ingredients
 
@@ -129,10 +124,7 @@
     2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
     3. 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.
 ** Dutch Baby
-   :PROPERTIES:
-   :source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
-   :ready-in: 40 minutes
-   :END:
+  source: https://cooking.nytimes.com/recipes/6648-dutch-baby, ready-in: 40 minutes
 
 *** Ingredients
 
@@ -150,12 +142,7 @@
     3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) 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 and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 ** Eggs Benedict
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
-   :servings: 4
-   :prep-time: 25 mins
-   :cook-time: 5 mins
-   :END:
+  source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 *** Ingredients
 
@@ -174,21 +161,14 @@
 
 *** Directions
 
-    1. 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.
+    1. 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.
     2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
     3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
     4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
     5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
 
 ** English Muffins
-   :PROPERTIES:
-   :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
-   :END:
+  source: https://www.kingarthurbaking.com/recipes/english-muffins-recipe, servings: 16 large (3" to 3 1/2") English muffins, prep-time: 25 minutes, cook-time: 30 minutes, ready-in: 2 hours, 20 minutes
 
 *** Ingredients
 
@@ -227,11 +207,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
 * Canning
 ** Apple Pectin
-   :PROPERTIES:
-   :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)
-   :END:
+  source: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/, servings: 1 1/2 cups, time:     24 hours (60 minutes active cooking)
 
 *** Ingredients:
 
@@ -254,10 +230,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
  As you begin working with your homemade pectin, you’ll become familiar with how much you’ll need for different recipes. Start off using the amounts suggested, and adjust as needed for the strength of your pectin.
 ** Coffee Jelly
-   :PROPERTIES:
-   :source-url: https://www.foodiewithfamily.com/coffee-jelly/
-   :servings: 5-6 8oz jars
-   :END:
+  source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars
 *** Ingredients
 
     - 4   cups   VERY strongly brewed coffee   preferably a darker roast
@@ -270,13 +243,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     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.
 ** Dill Pickles
-   :PROPERTIES:
-   :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
-   :END:
+  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
 
 *** Ingredients
 
@@ -298,9 +265,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
 
 ** Homemade Ketchup
-   :PROPERTIES:
-   :source-url: https://www.simplycanning.com/homemade-ketchup/
-   :END:
+  source: https://www.simplycanning.com/homemade-ketchup/
 
 *** Ingredients
 
@@ -337,12 +302,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 # #Process according to chart below.   
 
 ** Jalapeño Jelly
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/
-   :servings: 32
-   :prep-time: 20 mins
-   :cook-time: 45 mins
-   :END:
+  source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
 *** Ingredients
 
@@ -361,12 +321,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
    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 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.
 ** Pickled Jalapeño Peppers
-   :PROPERTIES:
-   :source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
-   :servings: 3x 16oz jars
-   :prep-time: 20 minutes
-   :cook-time: 15 minutes
-   :END:
+  source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 *** Ingredients
 
@@ -379,7 +334,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
 *** Directions
 
-    1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
+    1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
     2. Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
     3. In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
     4. Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.  
@@ -394,13 +349,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     6. If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.  If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
     7. 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.
 ** Strawberry Jalapeno Jam
-   :PROPERTIES:
-   :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
-   :END:
+  source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
 
 *** Ingredients
 
@@ -416,15 +365,12 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno 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.
+
+# #+LATEX: \newpage
+
 * Desserts
 ** Berry Pie
-   :PROPERTIES:
-   :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
-   :END:
+  source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins
 
 *** Ingredients
 
@@ -447,11 +393,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      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.
 
 ** Boston Cream Doughnuts
-   :PROPERTIES:
-   :source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
-   :servings: 12-20 Doughnuts
-   :ready-in: About 3 hours, mostly unattended
-   :END:
+  source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
 *** Ingredients
 
@@ -488,12 +430,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     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.)
 ** Butter Flaky Pie Crust
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
-   :servings: 8
-   :prep-time: 15 mins
-   :ready-in: 4 hrs 15 mins
-   :END:
+  source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/, servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
 
 *** Ingredients
 
@@ -508,12 +445,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
 
 ** Chocolate Chip Cookies
-   :PROPERTIES:
-   :source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
-   :servings: 48
-   :prep-time: 15 minutes
-   :ready-in: 1 hour, 30 minutes
-   :END:
+  source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
 
 *** Ingredients
 
@@ -537,10 +469,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     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
-   :PROPERTIES:
-   :source-url: Grandma's Cookbook
-   :servings: 1 pie
-   :END:
+  Grandma's Cookbook, servings: 1 pie
 
 *** Ingredients
 
@@ -567,11 +496,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
        3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
 
 ** Italian Anisette Cookies
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
-   :servings: 18
-   :cook-time: 8 mins
-   :END:
+  source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
 
 *** Ingredients
 
@@ -594,12 +519,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 
 ** Lemon Custard Filling
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
-   :servings: 12
-   :prep-time: 20 mins
-   :cook-time: 20 mins
-   :END:
+  source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins
 
 *** Ingredients
 
@@ -619,12 +539,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      4. Remove from heat and stir in lemon juice and butter.
      5. Cover with plastic wrap until completely cooled.
 ** Maple Glaze for Doughnuts
-   :PROPERTIES:
-   :source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
-   :servings: 1 cup.
-   :prep-time: 5 minutes
-   :ready-in: 5 minutes
-   :END:
+  source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
 *** Ingredients
 
@@ -636,11 +551,12 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 *** Directions
 
     1. In a small bowl, whisk all ingredients until smooth.
+
+# #+LATEX: \newpage
+
 * Entrées
 ** Ahi Ogo Poke
-   :PROPERTIES:
-   :source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
-   :END:
+  source: https://www.youtube.com/watch?v=2FXckaZQT7o
 
 *** Ingredients
 
@@ -671,11 +587,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     3. Cook meat on grill.
 
 ** Kalua Pork
-   :PROPERTIES:
-   :source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
-   :prep-time: 10 mins
-   :cook-time: 12-17 hours
-   :END:
+  source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours
 
 *** Ingredients
      - 1.5 tablespoons liquid smoke, Mesquite/Kiawe
@@ -691,9 +603,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.
 
 ** Kau Yuk
-   :PROPERTIES:
-   :source-url: https://www.youtube.com/watch?v=-7apby-qWqM
-   :END:
+  source: https://www.youtube.com/watch?v=-7apby-qWqM
 
 *** Ingredients:
 
@@ -721,13 +631,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
      8. Steam in bowl for 3-3.5 hours until meat is tender.
 
 ** Mochiko Chicken
-   :PROPERTIES:
-   :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
-   :END:
+  source: 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
 
 *** Ingredients
 
@@ -754,12 +658,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     6. ENJOY!
 
 ** Peanut Butter Chicken
-   :PROPERTIES:
-   :source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
-   :servings: 5
-   :prep-time: 20 minutes
-   :cook-time: 30 minutes
-   :END:
+  source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
 
 *** Ingredients
 
@@ -785,9 +684,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
    4. Serve with rice and chopped herbs.
 
 ** Sesame Chicken
-   :PROPERTIES:
-   :source-url: https://soupeduprecipes.com/sesame-chicken/
-   :END:
+  source: https://soupeduprecipes.com/sesame-chicken/
 
 *** Ingredients
 
@@ -834,12 +731,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     10. Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
 
 ** Spicy Ahi Tuna Poke Bowl
-   :PROPERTIES:
-   :source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
-   :servings: 2 people
-   :prep-time: 10 mins
-   :ready-in: 10 mins
-   :END:
+  source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
 
 *** Ingredients
 
@@ -870,15 +762,8 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     8. Right before serving, slice the avocado.
     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
-   :PROPERTIES:
-   :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
-   :END:
+  source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours
 
 *** Ingredients
 
@@ -934,14 +819,11 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Cook 4-5 hours on low.
     3. Remove bones and stir.
 
+# #+LATEX: \newpage
+
 * Sides
 ** Blue Cheese Dressing
-   :PROPERTIES:
-   :source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
-   :servings: 2 cups.
-   :prep-time: 5 minutes
-   :ready-in: 5 minutes
-   :END:
+  source: https://www.tasteofhome.com/recipes/blue-cheese-dressing/, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
 *** Ingredients
 
     - 1-1/2 cups mayonnaise
@@ -959,13 +841,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     3. Cover and chill at least 2 hours. Store in the refrigerator.
 
 ** Burger Buns
-   :PROPERTIES:
-   :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
-   :END:
+  source: http://leitesculinaria.com/81501/recipes-hamburger-buns.html, servings: 12 buns, prep-time: 25 minutes, cook-time: 15 minutes, ready-in: 1 hour 45 minutes
 
 *** Ingredients
 
@@ -1003,11 +879,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     2. Mix in tuna, peas, and milk.
     3. Cook on stove for 5 minutes.
 ** Garlic Aioli
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
-   :servings: 8
-   :prep-time: 10 mins
-   :END:
+  source: https://www.allrecipes.com/recipe/213608/garlic-aioli, servings: 8, prep-time: 10 mins
 
 *** Ingredients
 
@@ -1021,9 +893,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 ** Garlic Dipping Sauce
-   :PROPERTIES:
-   :source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
-   :END:
+  source: https://copykat.com/papa-johns-garlic-dipping-sauce/
 
 *** Ingredients
 
@@ -1054,11 +924,7 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     1. Cook macaroni
     2. Mix in bowl and chil
 ** Yeast Rolls
-   :PROPERTIES:
-   :source-url: Grandma's Cookbook
-   :prep-time: 10 minutes
-   :cook-time: 1 hour
-   :END:
+  Grandma's Cookbook, prep-time: 10 minutes, cook-time: 1 hour
 
 *** Ingredients
 
@@ -1077,4 +943,4 @@ that water does not touch the top pan. Bring water to a gentle simmer. In the to
     4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
     5. Bake at 350F until brown.
 
-# #+LATEX: \newpage
+#+LATEX: \end{multicols*}