% Created 2021-09-26 Sun 18:03
% Intended LaTeX compiler: pdflatex
\documentclass[11pt]{article}
\usepackage[utf8]{inputenc}
\usepackage[T1]{fontenc}
\usepackage{graphicx}
\usepackage{grffile}
\usepackage{longtable}
\usepackage{wrapfig}
\usepackage{rotating}
\usepackage[normalem]{ulem}
\usepackage{amsmath}
\usepackage{textcomp}
\usepackage{amssymb}
\usepackage{capt-of}
\usepackage{hyperref}
\usepackage[fontsize=9pt]{scrextend} \usepackage{lmodern} \usepackage[T1]{fontenc}
\usepackage[english]{babel}
\addto\captionsenglish{\renewcommand\contentsname{\vspace*{-.54in}}}
\renewcommand\labelitemi{--}
\usepackage{multicol}
\hypersetup{hidelinks,breaklinks=true} \usepackage{enumitem}
\usepackage[paperheight=8.5in,paperwidth=5.5in,bottom=.65in,top=-.20in,left=.3in,right=.3in]{geometry}
\makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
\usepackage{url} \def\UrlBreaks{\do\/\do-\do\&\do.\do:} \usepackage{xurl}
\usepackage[compact]{titlesec} \titlespacing{\section}{0pt}{2pt}{2pt} \titlespacing{\subsection}{0pt}{2pt}{2pt} \titlespacing{\subsubsection}{0pt}{2pt}{2pt} \setlength{\parindent}{0pt}
\author{Emacs 27.1 (Org mode 9.3)}
\date{\today}
\title{M-x recipes}
\hypersetup{
 pdfauthor={Emacs 27.1 (Org mode 9.3)},
 pdftitle={M-x recipes},
 pdfkeywords={},
 pdfsubject={},
 pdfcreator={Emacs 27.1 (Org mode 9.3)}, 
 pdflang={English}}
\begin{document}

\maketitle
\begin{multicols*}{2}
\setcounter{tocdepth}{2}
\tableofcontents
\end{multicols*}
\newpage

\newgeometry{bottom=.65in,left=.3in,right=.3in,top=.2in}

\begin{multicols*}{2}

\setcounter{secnumdepth}{0}

\section{Breakfast}
\label{sec:orgb6797a2}
\subsection{Angel Biscuits}
\label{sec:orgdc9adeb}
source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
\subsubsection{Ingredients}
\label{sec:org8f162b9}

\begin{itemize}
\item 5 cups all purpose flour
\item 3T sugar
\item 1t salt
\item 1t baking soda
\item 3t baking powder
\item 2 packs active yeast
\item 1/2 cup warm water
\item 3/4 cup butter
\item 2 cups buttermilk
\end{itemize}

\subsubsection{Directions}
\label{sec:org9db345a}

\begin{enumerate}
\item Preheat oven to 375F.
\item Mix dry ingredients together.
\item Cut in shortening with pastry blender.
\item Add buttermilk
\item Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
\item Blend together and knead on floured surface.
\item Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
\item Bake 16-18 minutes until golden on top with cooked centers.
\end{enumerate}

\subsection{Bacon Gravy}
\label{sec:org36db471}
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:org8a774d7}

\begin{itemize}
\item 4 thick slices bacon
\item 1 cup milk, or as needed
\item 1/4 cup all-purpose flour
\item salt and pepper to taste
\end{itemize}

\subsubsection{Directions}
\label{sec:orgb462970}

\begin{enumerate}
\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
\item Remove bacon to a paper towel lined plate and keep the grease in the pan.
\item Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
\item Crumble the bacon into the gravy and season with salt and pepper before serving.
\end{enumerate}

\subsection{Pancakes}
\label{sec:org16c3207}
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:org24d4c99}

\begin{itemize}
\item 1  egg
\item 1  cup all-purpose flour or whole wheat flour
\item 1  tablespoon sugar
\item 3  teaspoons baking powder
\item 1/4  teaspoon salt
\item 3/4  cup milk
\item 2  tablespoons vegetable oil or melted butter
\end{itemize}
\subsubsection{Directions}
\label{sec:orgbeef031}

\begin{enumerate}
\item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
\item Heat pan over medium-high heat, melt butter once warm.
\item Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.
\end{enumerate}

\subsection{Crepes}
\label{sec:orgad12485}
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:org2e3ec42}

\begin{itemize}
\item 1 1/2  cups all-purpose flour
\item 1  tablespoon granulated sugar
\item 1/2  teaspoon baking powder
\item 1/2  teaspoon salt
\item 2  cups milk
\item 2  tablespoons butter, melted
\item 1/2  teaspoon vanilla
\item 2  eggs
\end{itemize}

\subsubsection{Directions}
\label{sec:orge217119}
\begin{enumerate}
\item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
\item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
\end{enumerate}

\subsection{Dutch Baby}
\label{sec:orgc3465cc}
source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes

\subsubsection{Ingredients}
\label{sec:org7c83b88}

\begin{itemize}
\item 3 eggs
\item 1/2 cup flour
\item 1/2 cup milk
\item 1 tablespoon sugar
\item Pinch of nutmeg
\item 4 tablespoons unsalted butter
\item Syrup, preserves, confectioners' sugar or cinnamon sugar
\end{itemize}
\subsubsection{Directions}
\label{sec:org0b14d97}

\begin{enumerate}
\item Preheat oven to 425 degrees.
\item Whisk eggs, flour, milk, sugar and nutmeg until smooth.
\item 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.
\item Remove pancake from oven, cut into wedges
\end{enumerate}


\subsection{Eggs Benedict}
\label{sec:org685731f}
source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins

\subsubsection{Ingredients}
\label{sec:org7154d7f}

\begin{itemize}
\item 4 egg yolks
\item 3 1/2 tablespoons lemon juice
\item 1 pinch ground white pepper
\item 1/2 teaspoon Worcestershire sauce
\item 1 tablespoon water
\item 1 cup butter, melted
\item 1/4 teaspoon salt
\item 8 eggs
\item 1 teaspoon distilled white vinegar
\item 8 strips Canadian-style bacon
\item 4 English muffins, split
\item 2 tablespoons butter, softened
\end{itemize}

\subsubsection{Directions}
\label{sec:org0475cf2}

\begin{enumerate}
\item Fill double boiler part way with water and bring to a gentle simmer. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
\item Slowly add melted butter to sauce while whisking constantly. Add more water if it starts to get too thick. Once butter is incorporated, whisk in salt and remove from heat. Cover to keep warm.
\item Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Swirl the water to form a vortex, and crack eggs into the water carefully. Cook eggs until the whites are solid with a soft yolk, then remove and set on a plate.
\item Cook bacon in a pan and toast english muffins.
\item Spread butter on muffins, add bacon, egg, and sauce.
\end{enumerate}



\newpage
\section{Canning}
\label{sec:orgb5b8590}
\subsection{Coffee Jelly}
\label{sec:org5ce08a1}
source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
\subsubsection{Ingredients}
\label{sec:org176262c}

\begin{itemize}
\item 4   cups   VERY strongly brewed coffee   preferably a darker roast
\item 1/4   cup   lemon juice
\item 5 1/2   cups   granulated sugar
\item 1 1/3   cups   Dutch gel pectin
\item 5   to 6 jelly jars with new two-piece lids.   8 ounce
\end{itemize}
\subsubsection{Directions}
\label{sec:org2562a08}

\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:org9625dc6}
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:org20522e3}

\begin{itemize}
\item 11 cups water
\item 5 cups white vinegar
\item 1 cup canning salt
\item 12 pounds pickling cucumbers, quartered or halved lengthwise
\item 9 dill sprigs or heads
\item 18 garlic cloves
\item 18 dried hot chilies
\end{itemize}

\subsubsection{Directions}
\label{sec:org857fa4b}

\begin{enumerate}
\item In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
\item Pack cucumbers into nine hot quart jars within 1/2 in. of top.
\item Place one dill head, two garlic cloves and two peppers in each jar.
\item Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
\item Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
\item 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.
\end{enumerate}


\subsection{Habanero Jam}
\label{sec:orgf7fc5dc}
source: \url{https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/}

\subsubsection{Ingredients}
\label{sec:org0e8de24}

\begin{itemize}
\item 1/2   pound   habanero peppers   chopped
\item 4   cups   granulated sugar
\item 1 1/4   cups   cider vinegar
\item 1/4   cup   lemon juice
\item 1   teaspoon   salt
\item 3   ounces   liquid fruit pectin
\item 4   drops food coloring   if preferred
\end{itemize}

\subsubsection{Directions}
\label{sec:org5fb247f}

\begin{enumerate}
\item Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
\item Scoop out the peppers and add to a large pan.
\item Add sugar, vinegar, lemon juice, and salt.
\item Bring to a boil then reduce heat to low and simmer for about 10 minutes.
\item Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
\item If using food coloring, add it now and stir.
\item Ladle jam into sterilized jars and cover.
\item Process jars in a boiling hot water bath for 10 minutes.
\item Remove and let cool overnight.
\end{enumerate}

\subsection{Homemade Ketchup}
\label{sec:orgc112097}
source: \url{https://www.simplycanning.com/homemade-ketchup/}

\subsubsection{Ingredients}
\label{sec:orgdf9bae3}

\begin{itemize}
\item 4 quarts tomato puree or chopped tomatoes 
\item 1 cup chopped onion 
\item 1/2 cup chopped sweet pepper, or jalapeños for spicy ketchup
\item 1 1/2 cups vinegar 
\item 1 Tbsp. canning salt 
\item 1/4 tsp. ground allspice 
\item 1 stick cinnamon 
\item 3/4 cup sugar 
\end{itemize}

\subsubsection{Directions}
\label{sec:org4a9e303}

\begin{enumerate}
\item Prepare jars and start heating boiling water bath.
\item Blend tomatoes, onions, and peppers and add to large pot.
\item Heat to a boil until thickened.
\item Add vinegar, salt, sugar, and other seasonings.
\item Cook again and thicken.
\item Pour into sterile jars, leaving 1/4" headspace.
\item Clean rims and steal with lids, boil in canner for 10 minutes.
\end{enumerate}


\subsection{Homemade Sriracha}
\label{sec:org8663f79}
source: \url{https://freshbitesdaily.com/sriracha/}

\subsubsection{Ingredients}
\label{sec:orgb4741d1}

\begin{itemize}
\item 1 pound peppers (Choose carefully for color and heat.)
\item 2 heads of garlic
\item 2 1/2 cups distilled white vinegar
\item 2 tablespoons sugar or honey
\item 1 tablespoon sea salt
\end{itemize}

\subsubsection{Directions}
\label{sec:org6eebf1f}

\begin{enumerate}
\item Wash the peppers and spread them out to dry.
\item Cut off the pepper tops and discard.
\item Slice the peppers in half. Remove and discard the seeds and membranes.
\item Peel and mince the garlic cloves.
\item Pour the vinegar, sugar and salt into a non-reactive container. I used a glass gallon jar for this. Mix until the sugar and salt have dissolved into the vinegar.
\item Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.
\item This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.
\item Cook the vinegar until it is reduced by half.
\item Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
\item Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
\item Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
\end{enumerate}
\newpage
\subsection{Jalapeño Jelly}
\label{sec:org4e56560}
source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins

\subsubsection{Ingredients}
\label{sec:org820da0f}

\begin{itemize}
\item 1 large green bell pepper
\item 12 jalapeño peppers
\item 1- 1/2 cups apple cider vinegar
\item 1 pinch salt
\item 4- 1/4 cups granulated sugar
\item 4 ounces liquid pectin
\item 4 jalapeño peppers, seeded and finely chopped
\end{itemize}

\subsubsection{Directions}
\label{sec:orge65beac}

\begin{enumerate}
\item 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.
\item 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.
\item 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.
\item 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.
\end{enumerate}

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

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.

\subsection{Pickled Jalapeño Peppers}
\label{sec:orgfbff59b}
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes

\subsubsection{Ingredients}
\label{sec:orgd8f5ed0}

\begin{itemize}
\item 1 1/2   lbs (675g)   Jalapeño Peppers
\item 2   C (530g)   Water
\item 2   C (515g)   Distilled White Vinegar
\item 2   Tbs   Fine Sea Salt
\item 2   Tbs   Cane Sugar
\item 2   Fat Cloves of Garlic   minced
\end{itemize}

\subsubsection{Directions}
\label{sec:orge8d178e}

\begin{enumerate}
\item Sterilize three 16oz jars and lids in a boiling water bath.
\item Wash peppers and cut into rings.
\item Bring vinegar, water, salt, and sugar to a boil. Add peppers and garlic to vinegar water, then stir and remove from heat. Allow peppers to sit in the brine for 15 mintues. They will turn a duller shade of green.
\item Pack peppers into jars fairly tight and pour brine over them. Leave 1/2" headroom over peppers.
\item To seal jars:
\begin{enumerate}
\item Bring large pot to a boil, there should be enough water to cover top of jars with an inch of water.
\item Lid peppers and gently tighten rings on jars.
\item Boil jars for 10 minutes.
\item Dry off jars and set aside to cool.
\end{enumerate}
\item If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
\end{enumerate}

\subsection{Strawberry Jalapeño Jam}
\label{sec:org337ecce}
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:orgf1b3685}

\begin{itemize}
\item 4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
\item 1   cup    jalapeño pepper (processed in food processer)
\item 1/4  cup    lemon juice
\item 1 (1 3/4  ounce) package   powdered fruit pectin
\item 7   cups    granulated sugar (yes this is the right amount\ldots{}it's jelly!)
\end{itemize}

\subsubsection{Directions}
\label{sec:org26fad18}

\begin{enumerate}
\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
\item 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.
\item 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.
\item 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.
\end{enumerate}

\section{Desserts}
\label{sec:orgfabcbc9}
\subsection{Berry Pie}
\label{sec:org5089d67}
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:org2c16a70}

\begin{itemize}
\item 1/2 cup water
\item 4 cups fresh berries, divided
\item 2 tablespoons cornstarch
\item 1/4 cup cold water
\item 1/2cup white sugar
\item 1 tablespoon lemon juice
\item 1 (9 inch) baked pie crust
\item 1 cup whipped cream for garnish
\item 1 teaspoon lemon zest for garnish
\end{itemize}

\subsubsection{Directions}
\label{sec:org1f78cc1}

\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.
\item Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
\item Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
\item 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.
\end{enumerate}


\newpage
\subsection{Boston Cream Doughnuts}
\label{sec:orgb6724d2}
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:orgf3c4b61}

\begin{itemize}
\item 1  1/2 cups milk
\item 2  1/2 teaspoons (one package) active dry yeast
\item 2 eggs
\item 8 tablespoons (1 stick) butter, melted and cooled
\item 1/2 cup granulated sugar
\item 1 teaspoon salt
\item 4  1/2 cups all-purpose flour, plus more for rolling out the dough
\item 2 quarts neutral oil, for frying, plus more for the bowl
\end{itemize}

\subsubsection{Directions}
\label{sec:orgf30dfbb}

\begin{enumerate}
\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
\item 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.
\item Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
\item 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.
\item Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
\item Add doughnuts to oil in batches, pick them up with a metal spatula if needed.  Cook until golden and remove to rack.
\item For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
\item 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.
\item Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
\end{enumerate}

\subsection{Butter Flaky Pie Crust}
\label{sec:org9384f3e}
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}

\subsubsection{Ingredients}
\label{sec:org806438f}

\begin{itemize}
\item 1-1/4 cups all-purpose flour
\item 1/4 teaspoon salt
\item 1/2 cup butter, chilled and diced
\item 1/4 cup ice water
\end{itemize}

\subsubsection{Directions}
\label{sec:orgd6e01cd}

\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.
\item 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.
\end{enumerate}

\subsection{Chocolate Chip Cookies}
\label{sec:org9b5b2e6}
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:org3c8e926}

\begin{itemize}
\item 2 1/4  cups all-purpose flour
\item 1  teaspoon baking soda
\item 1/2  teaspoon salt
\item 1  cup butter, softened
\item 3/4  cup granulated sugar
\item 3/4  cup packed brown sugar
\item 1  egg
\item 1  teaspoon vanilla
\item 2  cups semisweet chocolate chips
\item 1  cup coarsely chopped nuts, if desired
\end{itemize}

\subsubsection{Directions}
\label{sec:org9fac01f}

\begin{enumerate}
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
\item In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
\item Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
\item Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
\item 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.
\end{enumerate}

\subsection{Jam Filled Butter Cookies}
\label{sec:org56aba5f}
source: \url{https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/}

\subsubsection{Ingredients}
\label{sec:org61bd9e7}

\begin{itemize}
\item 3/4 cup butter
\item 1/2 cup sugar
\item 2 egg yolks
\item 1 3/4 cups flour
\item 1/2 cup fruit preserves
\end{itemize}

\subsubsection{Directions}
\label{sec:org849494c}

\begin{enumerate}
\item Preheat oven to 375F.
\item In a medium bowl, cream together the butter, white sugar and egg yolks.
\item Mix in flour a little bit at a time until a soft dough forms.
\item Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
\item 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.
\item Fill the hole with 1/2 teaspoon of preserves.
\item 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.
\end{enumerate}

\subsection{Cocoa Pie}
\label{sec:orgff8cf85}
source: grandma's cookbook

\subsubsection{Ingredients}
\label{sec:orgfe9fe98}

\begin{itemize}
\item 1/3 cup cocoa
\item 1 cup sugar
\item 1/3 cup flour
\item dash of salt
\item 2 cups milk
\item 1 tsp vanilla
\item 2 egg yolks
\item lump of butter
\item baked pie shell
\end{itemize}

\subsubsection{Directions}
\label{sec:orgfa19776}

\begin{enumerate}
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
\item Stir in half of milk and cook until mixture is thick.
\item Add egg yolks mixed with rest of milk and cook until thick.
\item Remove from heat, add butter and vanilla.
\item Pour into baked pie shell.
\item Meringue:
\begin{enumerate}
\item Beat egg whites with a dash of salt until stiff.
\item Gradually add 1/2 cup sugar and beat until shiny.
\item Spread on pie and bake 10-15 minutes at 325F until golden brown.
\end{enumerate}
\end{enumerate}



\subsection{Italian Anisette Cookies}
\label{sec:orgee66766}
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins

\subsubsection{Ingredients}
\label{sec:org494e6fa}

\begin{itemize}
\item 4 cups all-purpose flour Step 1
\item 1 cup white sugar
\item 1/2 cup milk
\item 2 eggs
\item 1 tablespoon baking powder
\item 3/4 cup vegetable oil
\item 1 tablespoon anise extract
\item 1 teaspoon anise extract
\item 1 cup confectioners' sugar
\item 2 tablespoons hot water
\end{itemize}

\subsubsection{Directions}
\label{sec:orgd52e8a5}

\begin{enumerate}
\item Preheat oven to 375 degrees F (190 degrees C).
\item In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
\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.
\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.
\end{enumerate}

\subsection{Lemon Custard Filling}
\label{sec:org1418b4c}
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:org1d3df6a}

\begin{itemize}
\item 1/2 cup white sugar
\item 1/4 cup cornstarch
\item 1/4 teaspoon salt
\item 2 egg yolks
\item 3/4 cup water
\item 1/3 cup lemon juice
\item 2 tablespoons butter
\end{itemize}

\subsubsection{Directions}
\label{sec:org7351c3d}

\begin{enumerate}
\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
\item Beat the egg yolks and water together, then whisk into sugar mixture.
\item Cook over medium heat, stirring constantly, until mixture is thickened.
\item Remove from heat and stir in lemon juice and butter.
\item Cover with plastic wrap until completely cooled.
\end{enumerate}

\subsection{Maple Doughnut Glaze}
\label{sec:org96f0e01}
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:org380b0a0}

\begin{itemize}
\item 2 cups confectioners' sugar
\item 3 tablespoons 2\% milk
\item 2 tablespoons maple syrup
\item 1/2 teaspoon maple flavoring
\end{itemize}

\subsubsection{Directions}
\label{sec:orgb799873}

\begin{enumerate}
\item In a small bowl, whisk all ingredients until smooth.
\end{enumerate}

\section{Entrées}
\label{sec:orgbc1872f}
\subsection{Ahi Ogo Poke}
\label{sec:org6505873}
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}

\subsubsection{Ingredients}
\label{sec:orgd58eed9}

\begin{itemize}
\item 1lb. quality Ahi tuna
\item 1/8lb. ogo (seaweed)
\item 1tsp. Hawaiian Alaea Salt
\item 1tsp. Sesame seed oil
\item 1tbls. Kukui Nut ground
\end{itemize}

\subsubsection{Directions}
\label{sec:org27ffe3f}

\begin{enumerate}
\item Roughly chop ogo and place in a bowl. Sweet onions also  work.
\item Cube ahi and add to bowl. Mix in rest of ingredients
\end{enumerate}

\subsection{Ginger Meat}
\label{sec:org8abd707}
source: bema

\subsubsection{Ingredients}
\label{sec:org3b61003}

\begin{itemize}
\item Fresh ginger the size of palm
\item 1 bulb garlic fresh
\item Equal soy sauce and water
\item Brown sugar to taste
\end{itemize}

\subsubsection{Directions}
\label{sec:org95c2285}

\begin{enumerate}
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
\item Marinate any meat for 3 to 4 days.
\item Cook meat on grill.
\end{enumerate}


\subsection{Green Curry}
\label{sec:org878c2b5}
source: \url{https://rasamalaysia.com/green-curry/}, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes

\subsubsection{Ingredients}
\label{sec:org37bf8a4}

\begin{itemize}
\item 1 1/2 tablespoons oil
\item 2 tbsp green curry paste, Maesri brand preferred
\item 8 oz. (226 g) chicken breast, cut into bite-sized pieces
\item 1/2 cup coconut milk
\item 1/2 cup water
\item 4 oz. (115 g) bamboo shoot
\item 5 kaffir lime leaves , lightly bruised
\item 2 red chilies, cut into thick strips
\item 1 tablespoon fish sauce
\item 1 tablespoon sugar or palm sugar (preferred)
\item 1/4 cup Thai basil leaves
\end{itemize}

\subsubsection{Directions}
\label{sec:orgb3efade}

\begin{enumerate}
\item Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
\item Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
\item Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
\end{enumerate}



\subsection{Kalua Pork}
\label{sec:orgb5a106c}
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours

\subsubsection{Ingredients}
\label{sec:org7db5b9a}
\begin{itemize}
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
\item 7lb Pork Butt
\item 1.5 Tbsp Hawaiian Alaea Salt
\end{itemize}

\subsubsection{Directions}
\label{sec:org4e125fb}
\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.
\item Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.
\item Cook in oven for 16-17.5 hours. If you feel the pan getting lighter, it is losing moisture. Make  sure it is fully sealed.
\item Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the  meat.
\item Remove the plastic wrap. Add \textasciitilde{}1.5 tbsp Alaea salt and shred meat by hand into the juice.
\end{enumerate}




\newpage
\subsection{Kau Yuk}
\label{sec:org46b9378}
source: \url{https://www.youtube.com/watch?v=-7apby-qWqM}

\subsubsection{Ingredients:}
\label{sec:org417742a}

\begin{itemize}
\item 3 lbs Pork Belly
\item 4 cubes red fermented tofu (nam yue)
\item 2 cubes yellow tofu (tofu mui)
\item 1 tsp salt
\item 1 tsp. Star anise
\item 2 tbsp Hoi Sin sauce
\item 2 tbsp Oyster sauce
\item 1/2 tsp Chinese five spice
\item 2 cloves garlic, minced
\item 1/2 cup Sake
\item Oil for frying
\end{itemize}

\subsubsection{Directions:}
\label{sec:orgdf9cf88}

\begin{enumerate}
\item Mix everything except pork in a large bowl.
\item Cut pork belly into 3x1 inch strips, making sure to cut with the grain.
\item Boil 1.5 gallons of water with half a cup of sake. Boil the pork for \textasciitilde{}8 minutes
\item Run strips under cool water and dry.
\item Prick small holes deep into the skin with a toothpick.
\item Fry in 325F oil until it is golden brown, the skin should be crispy. Put in ice bath.
\item Cut into smaller pieces, then put into bowl with marinade. Leave for \textasciitilde{}30-45 minutes.
\item Steam in bowl for 3-3.5 hours until meat is tender.
\end{enumerate}


\subsection{Mochiko Chicken}
\label{sec:orgae2c9d7}
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:orgcd8f88a}

\begin{itemize}
\item 2 pounds boneless skinless chicken thighs
\item 1/4 cup potato starch
\item 1/4 cup mochiko flour
\item 1/4 cup shoyu
\item 1/4 cup granulated sugar
\item 1/4 cup green onions, thinly sliced
\item 1 tablespoon sesame seeds
\item 1 teaspoon garlic, minced
\item 1 teaspoon ginger, minced
\item 1/2 teaspoon salt
\item 2 eggs, beaten
\item oil for frying
\end{itemize}

\subsubsection{Directions}
\label{sec:orgba0ae64}

\begin{enumerate}
\item Cut the chicken thighs in to about 1 inch size cubes and set aside.
\item In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.
\item Add cubed chicken to the sauce mixture. Stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or overnight.
\item In a large pan heat oil of choice to 325F. Place mochiko chicken in the oil and fry until golden brown on both sides and cooked through (internal temperature of 165F).
\item Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.
\item ENJOY!
\end{enumerate}

\subsection{Peanut Butter Chicken}
\label{sec:orgc47a355}
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:org734e6f4}

\begin{itemize}
\item 800g (1 3/4 pounds) chicken breast
\item 1/2 cup (125g) peanut butter
\item 2 tablespoons soy sauce
\item 2 tablespoons lemon juice
\item 2 tablespoons honey
\item 1 cup (240ml) coconut milk/cream
\item 1 tablespoon grated ginger
\item 3 garlic cloves
\item 1/2 teaspoon salt
\item 1/2 teaspoon black pepper
\item 1/4 teaspoon cumin
\item 2-3 tablespoons vegetable oil
\item 1/4 cup (37g) sesame seeds
\end{itemize}

\subsubsection{Directions}
\label{sec:org8a179f7}

\begin{enumerate}
\item Cut the chicken breast into small cubes.
\item In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic.
\item In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens.
\item Serve with rice and chopped herbs.
\end{enumerate}


\subsection{Sesame Chicken}
\label{sec:orgb17ed71}
source: \url{https://soupeduprecipes.com/sesame-chicken/}

\subsubsection{Ingredients}
\label{sec:orgb184530}

\begin{itemize}
\item 1   lb   chicken thigh   cut into 1.5 inches cubes
\item 2   cloves   of garlic
\item black pepper to taste
\item 1.5   tsp   of soy sauce
\item 1/2   tsp   of salt
\item 3/8   tsp   of baking soda
\item 1   egg white
\item 0.5   tbsp   of starch   add it to the marinade
\item 1   cup   of Potato starch   use it to coat the chicken
\item 2   tbsp   of Honey
\item 3   tbsp   of brown sugar
\item 2.5   tbsp   of Soy sauce
\item 3   tbsp   of water
\item 2.5   tbsp   of ketchup
\item 1   tbsp   of vinegar
\item Potato starch water to thicken the sauce   2 tsp of potato starch mixed with 2 tsp of water
\item 1   tbsp   of sesame oil
\item 1.5   tbsp   of Toasted sesame seeds
\item Diced scallion as garnish
\end{itemize}

\subsubsection{Directions}
\label{sec:org4a484ad}

\begin{enumerate}
\item Cut chicken into 1 inch cubes
\item Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
\item Heat oil to 380F. Prepare starch on plate for dipping chicken
\item Take each piece and cover in starch before placing it in the fryer.
\item Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
\item To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.
\end{enumerate}


\subsection{Spam Fried Rice}
\label{sec:orgd0c2170}
source: yungmysterymane
\subsubsection{Ingredients:}
\label{sec:org3d10c8d}

\begin{itemize}
\item 1 cup of cooked rice, cooled
\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
\item Ichimi togarashi (red pepper)
\item salt
\item cracked black pepper
\item dried parsley
\end{itemize}

\subsubsection{Directions:}
\label{sec:org3c01cf5}

\begin{enumerate}
\item Fry spam in a pan until crip but not burned.
\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{Spicy Ahi Tuna Poke Bowl}
\label{sec:orgc35068f}
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:orge90df81}

\begin{itemize}
\item 280 g ahi tuna (a little more than 1/2 lbs)
\item 20 g chopped onion (0.7oz)
\item 1  green onion
\item 1 clove garlic
\item 1 tbsp mayonnaise
\item 2 tsp Sriracha sauce
\item 1.5 tbsp soy sauce
\item 1 tsp salt
\item 2 tsp sesame oil
\item 1/2 tsp chili flakes
\item 1/2  avocado (optional)
\item sesame seeds
\item chopped green onion
\item 2  bowls cooked rice
\end{itemize}

\subsubsection{Directions}
\label{sec:org1b47458}

\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.)
\item Slice onion thinly then cut into 1/2 inch length. Cut green onions into thin slices.
\item Make spicy sauce by mixing mayonnaise and sriracha sauce and set aside.
\item Cut the ahi tuna into bite size pieces.
\item In a large bowl, put the ahi tuna, soy sauce, sesame oil, salt, chili flakes, onions and green onions. Stir gently and combine.
\item Let it sit in the fridge for about 2 hours. (If you want to eat it right away, skip this step. )
\item Add the spicy sauce to the bowl and mix well. (You can add spicy sauce when you add all other seasonings too. )
\item Right before serving, slice the avocado.
\item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
\end{enumerate}


\subsection{Steamed Dumplings}
\label{sec:org5c73a67}
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{Starter}
\label{sec:orgdba0aef}
\begin{itemize}
\item 2  tablespoons active dry yeast
\item 1  tablespoon sugar
\item 1/2  cup all-purpose flour
\item 1/2  cup water
\end{itemize}
\subsubsection{Dough}
\label{sec:orgc8fbc23}
\begin{itemize}
\item 3  cups all-purpose flour
\item 1  cup water
\item 1  teaspoon kosher salt
\item 1/4  cup sugar
\item 2  tablespoons vegetable oil
\end{itemize}
\subsubsection{Filling}
\label{sec:org6ecf387}
\begin{itemize}
\item 1  pound ground pork
\item 4  scallions, chopped
\item 3  tablespoons cilantro, minced
\item 3  inches fresh ginger, peeled and minced
\item 1  tablespoon rice wine vinegar
\item 1  tablespoon soy sauce
\item 1  teaspoon sesame oil
\end{itemize}
\subsubsection{Sauce}
\label{sec:orge9d3a74}
\begin{itemize}
\item 1/2  cup soy sauce
\item 2  teaspoons sesame oil
\item 2  teaspoons chili garlic sauce
\item 1  tablespoon rice wine vinegar
\end{itemize}

\subsubsection{Directions}
\label{sec:org19bc289}

\begin{enumerate}
\item Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
\item Mix in other dough ingredients except flour. Slowly add flour and bring dough together into a ball.
\item Knead dough on a floured surface until very soft. Add more flour if dough is too sticky.
\item Place dough in lightly oiled bowl, let rise 2.5-3 hours until trippled.
\item While dough rises, make sauce and filling. To make sauce, mix ingredients together and chil.
\item For filling, mince scallions, ginger, and cilantro very fine. Then mix with other ingredients and set aside.
\item Punch dough and cut into quarters, then stretch it out and flour lightly. Cut dough into 12 pieces.
\item Add a tablespoon of filling to each pice and fold ends up over filling and twist.
\item Let rest for 20-30 minutes before steaming.
\item Add dumplings to steamer and let cook for around 18 minutes. Lightly oil steamer or use lettuce leaves.
\item Cool out of steamer and serve.
\end{enumerate}

\subsection{Turkey Jook}
\label{sec:org274e60e}
source: bema

\subsubsection{Ingredients}
\label{sec:orgae15f7f}

\begin{itemize}
\item 1/4 cup soy sauce
\item Turkey carcas
\item Celery
\item Onions
\item 1 cup rice
\item 8 cups water
\end{itemize}

\subsubsection{Directions}
\label{sec:org7077c8c}

\begin{enumerate}
\item Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
\item Cook 4-5 hours on low.
\item Remove bones and stir.
\end{enumerate}

\section{Sides}
\label{sec:orga63df8e}
\subsection{Blue Cheese Dressing}
\label{sec:org71af827}
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:org79bc12f}

\begin{itemize}
\item 1-1/2 cups mayonnaise
\item 1/2 cup sour cream
\item 1/4 cup cider vinegar
\item 4 teaspoons sugar
\item 1/2 teaspoon ground mustard
\item 1/2 teaspoon garlic powder
\item 1/2 teaspoon onion powder
\item 1 cup (4 ounces) crumbled blue cheese
\end{itemize}
\subsubsection{Directions}
\label{sec:org01b70ef}

\begin{enumerate}
\item In a bowl, combine the first seven ingredients.
\item Stir in the blue cheese.
\item Cover and chill at least 2 hours. Store in the refrigerator.
\end{enumerate}
\subsection{Cream Tuna}
\label{sec:org8b9819d}
source: bema

\subsubsection{Ingredients}
\label{sec:org763b7ec}

\begin{itemize}
\item 1 onion
\item Family pouch tuna
\item Small can peas
\item 1 can Milk
\end{itemize}

\subsubsection{Directions}
\label{sec:orgeec8ab1}

\begin{enumerate}
\item Chop up onion and brown.
\item Mix in tuna, peas, and milk.
\item Cook on stove for 5 minutes.
\end{enumerate}
\subsection{Garlic Aioli}
\label{sec:org8b7f063}
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins

\subsubsection{Ingredients}
\label{sec:orge00ab3d}

\begin{itemize}
\item 3/4 cup mayonnaise
\item 3 cloves garlic, minced
\item 2  1/2 tablespoons lemon juice
\item 3/4 teaspoon salt
\item 1/2 teaspoon ground black pepper
\end{itemize}

\subsubsection{Directions}
\label{sec:org4dbe947}

\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}

\newpage
\subsection{Macaroni Salad}
\label{sec:org767d0ee}
source: bema

\subsubsection{Ingredients}
\label{sec:org05438bc}

\begin{itemize}
\item 1/2 box macaroni
\item Small pouch tuna
\item 3 boiled eggs
\item Small can peas
\item 2 or 3 stalks of celery
\item Mayonnaise
\item Black pepper
\end{itemize}

\subsubsection{Directions}
\label{sec:org8a2144c}

\begin{enumerate}
\item Cook macaroni
\item Mix in bowl and chil
\end{enumerate}

\subsection{Onion Rings}
\label{sec:org3dec35a}
source: \url{https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/}

\subsubsection{Ingredients}
\label{sec:orgea2a80e}

\begin{itemize}
\item 2 eggs
\item 1 cup milk
\item 1 cup all-purpose flour
\item 2 teaspoons baking powder
\item 2 teaspoons onion salt
\item 1 quart vegetable oil for frying
\item 4 large onions, peeled and sliced into rings
\end{itemize}

\subsubsection{Directions}
\label{sec:org9c90ebe}

\begin{enumerate}
\item Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
\item Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
\item 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.
\end{enumerate}

\subsection{Queso}
\label{sec:orgfba7ebf}
source: \url{https://cookieandkate.com/best-queso-recipe/}

\subsubsection{Ingredients}
\label{sec:org3cb289e}

\begin{itemize}
\item 2 tablespoons unsalted butter
\item 1 medium jalapeño
\item 1 medium red onion, chopped
\item 1/2 teaspoon salt
\item 3 cloves garlic, pressed or minced
\item 3/4 cup whole milk
\item 8 oz cream cheese, cubed
\item 8 oz shredded cheddar cheese
\item 8 oz / 2 cups shredded Monterey/Pepper jack cheese
\item 1 cup diced tomatoes
\item Hot sauce
\item 2 tablespoons chopped cilantro
\end{itemize}

\subsubsection{Directions}
\label{sec:org90a1d4c}

\begin{enumerate}
\item Chop tomatoes, onion, and peppers.
\item Melt butter, add onion, jalapeno, and salt. Cook for around 5 minutes and add garlic.
\item Add milk and cream cheese, stir until melted.
\item Reduce heat and add shredded cheese slowly.
\item Stir in tomatoes, hot sauce, and cilantro. Add milk if needed for texture.
\end{enumerate}

\subsection{Yeast Rolls}
\label{sec:org0a6c56d}
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour

\subsubsection{Ingredients}
\label{sec:orga36c0d9}

\begin{itemize}
\item 1 package dry yeast
\item 2 cups warm water
\item 1/4 cup sugar
\item 3/4 cup oil
\item 1 egg
\item 6 cups self rising flour
\end{itemize}

\subsubsection{Directions}
\label{sec:org38b23ff}

\begin{enumerate}
\item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
\item Add sugar, eggs, and oil then mix. Add flour and stir well.
\item Cover and place in refrigerator for at least half a day. Dough will keep for around a week.
\item Spoon dough into muffin tins and let rise at room temperature for around an hour.
\item Bake at 350F until brown.
\end{enumerate}

\end{multicols*}
\end{document}
