gfreeman
/
recipes


			
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<h1 class="title">M-x recipes</h1>

<p> Made with Emacs Org Mode, recipes imported with <a href="https://github.com/Chobbes/org-chef">org-chef</a>. Download these recipes: <a href="./recipes.pdf"> Recipes PDF</a>, <a href="./recipes-book.pdf"> Recipes Booklet</a>, <a href="./recipes.org"> Org Source</a>. You can print the booklet double sided with long edge binding, then fold in half and staple in the middle. Here is what the completed booklet looks like: <br> <img src="/img/food/booklet.jpg" alt="Printed booklet" title="Printed booklet" class="photo"> </p>

<div id="table-of-contents">
<h2>Table of Contents</h2>
<div id="text-table-of-contents">
<ul>
<li><a href="#breakfast">1. Breakfast</a>
<ul>
<li><a href="#angel-biscuits">1.1. Angel Biscuits</a></li>
<li><a href="#bacon-gravy">1.2. Bacon Gravy</a></li>
<li><a href="#cinnamon-rolls">1.3. Cinnamon Rolls</a></li>
<li><a href="#crepes">1.4. Crepes</a></li>
<li><a href="#dutch-baby">1.5. Dutch Baby</a></li>
<li><a href="#eggs-benedict">1.6. Eggs Benedict</a></li>
<li><a href="#pancakes">1.7. Pancakes</a></li>
</ul>
</li>
<li><a href="#canning">2. Canning</a>
<ul>
<li><a href="#coffee-jelly">2.1. Coffee Jelly</a></li>
<li><a href="#dill-pickles">2.2. Dill Pickles</a></li>
<li><a href="#habanero-jam">2.3. Habanero Jam</a></li>
<li><a href="#homemade-ketchup">2.4. Homemade Ketchup</a></li>
<li><a href="#homemade-sriracha">2.5. Homemade Sriracha</a></li>
<li><a href="#jalapeno-jam">2.6. Jalapeño Jam</a></li>
<li><a href="#pickled-jalapenos">2.7. Pickled Jalapeño Peppers</a></li>
<li><a href="#strawberry-jalapeno-jam">2.8. Strawberry Jalapeño Jam</a></li>
</ul>
</li>
<li><a href="#desserts">3. Desserts</a>
<ul>
<li><a href="#apple-crumble">3.1. Apple Crumble</a></li>
<li><a href="#berry-pie">3.2. Berry Pie</a></li>
<li><a href="#boston-cream-doughnuts">3.3. Boston Cream Donuts</a></li>
<li><a href="#butter-flaky-pie-crust">3.4. Butter Flaky Pie Crust</a></li>
<li><a href="#chocolate-chip-cookies">3.5. Chocolate Chip Cookies</a></li>
<li><a href="#cocoa-pie">3.6. Cocoa Pie</a></li>
<li><a href="#anise-cookies">3.7. Italian Anisette Cookies</a></li>
<li><a href="#jam-butter-cookies">3.8. Jam Filled Butter Cookies</a></li>
<li><a href="#lemon-custard">3.9. Lemon Custard Filling</a></li>
<li><a href="#habanero-glaze">3.10. Habanero Donut Glaze</a></li>
<li><a href="#strawberry-glaze">3.11. Strawberry Donut Glaze</a></li>
<li><a href="#maple-glaze">3.12. Maple Donut Glaze</a></li>
<li><a href="#snickerdoodles">3.13. Snickerdoodles</a></li>
</ul>
</li>
<li><a href="#entrees">4. Entrées</a>
<ul>
<li><a href="#ahi-ogo-poke">4.1. Ahi Ogo Poke</a></li>
<li><a href="#ginger-meat">4.2. Ginger Meat</a></li>
<li><a href="#green-curry">4.3. Green Curry</a></li>
<li><a href="#kalua-pork">4.4. Kalua Pork</a></li>
<li><a href="#meatloaf">4.5. Meatloaf</a></li>
<li><a href="#mochiko-chicken">4.6. Mochiko Chicken</a></li>
<li><a href="#peanut-butter-chicken">4.7. Peanut Butter Chicken</a></li>
<li><a href="#pizza">4.8. Pizza</a></li>
<li><a href="#sesame-chicken">4.9. Sesame Chicken</a></li>
<li><a href="#spam-fried-rice">4.10. Spam Fried Rice</a></li>
<li><a href="#spicy-ahi-poke">4.11. Spicy Ahi Tuna Poke Bowl</a></li>
<li><a href="#turkey-jook">4.12. Turkey Jook</a></li>
</ul>
</li>
<li><a href="#sides">5. Sides</a>
<ul>
<li><a href="#blue-cheese-dressing">5.1. Blue Cheese Dressing</a></li>
<li><a href="#chicken-enchalada-soup">5.2. Chicken Enchalada Soup</a></li>
<li><a href="#cream-tuna">5.3. Cream Tuna</a></li>
<li><a href="#garlic-aioli">5.4. Garlic Aioli</a></li>
<li><a href="#mac-salad">5.5. Macaroni Salad</a></li>
<li><a href="#onion-rings">5.6. Onion Rings</a></li>
<li><a href="#sally-lunn-buns">5.7. Sally Lunn Buns</a></li>
<li><a href="#spicy-cheese-bread">5.8. Spicy Cheese Bread</a></li>
<li><a href="#yeast-rolls">5.9. Yeast Rolls</a></li>
</ul>
</li>
</ul>
</div>
</div>

<div id="outline-container-breakfast" class="outline-2">
<h2 id="breakfast"><span class="section-number-2">1</span> <a href="#breakfast">Breakfast</a></h2>
<div class="outline-text-2" id="text-breakfast">
</div>
<div id="outline-container-angel-biscuits" class="outline-3">
<h3 id="angel-biscuits"><span class="section-number-3">1.1</span> <a href="#angel-biscuits">Angel Biscuits</a></h3>
<div class="outline-text-3" id="text-angel-biscuits">
<p>
source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
</p>

<img src="/img/food/biscuits.jpg" alt="Pan of biscuits out of the oven next to a plate of bacon." title="Pan of biscuits out of the oven next to a plate of bacon." class="photo">
</div>

<div id="outline-container-org16396d4" class="outline-4">
<h4 id="org16396d4"><a href="#org16396d4">Ingredients</a></h4>
<div class="outline-text-4" id="text-org16396d4">
<ul class="org-ul">
<li>5 cups all purpose flour</li>
<li>3T sugar</li>
<li>1t salt</li>
<li>1t baking soda</li>
<li>3t baking powder</li>
<li>2 packs active yeast</li>
<li>1/2 cup warm water</li>
<li>3/4 cup butter</li>
<li>2 cups buttermilk</li>
</ul>
</div>
</div>

<div id="outline-container-orgae5830c" class="outline-4">
<h4 id="orgae5830c"><a href="#orgae5830c">Directions</a></h4>
<div class="outline-text-4" id="text-orgae5830c">
<ol class="org-ol">
<li>Preheat oven to 375F.</li>
<li>Mix dry ingredients together.</li>
<li>Cut in shortening with pastry blender.</li>
<li>Add buttermilk</li>
<li>Dissolve yeast in warm water in smaller bowl, then add to flour mixture.</li>
<li>Blend together and knead on floured surface.</li>
<li>Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet</li>
<li>Bake 16-18 minutes until golden on top with cooked centers.</li>
</ol>

<br><a href="#table-of-contents">Back to top</a>
</div>
</div>
</div>
<div id="outline-container-bacon-gravy" class="outline-3">
<h3 id="bacon-gravy"><span class="section-number-3">1.2</span> <a href="#bacon-gravy">Bacon Gravy</a></h3>
<div class="outline-text-3" id="text-bacon-gravy">
<p>
source: <a href="https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/">https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/</a>, servings: 5, prep-time: 10 mins, cook-time: 15 mins
</p>

<img src="/img/food/bacon-gravy.jpg" alt="Biscuits and gravy with bacon." title="Biscuits and gravy with bacon." class="photo">
</div>

<div id="outline-container-orgbd57c76" class="outline-4">
<h4 id="orgbd57c76"><a href="#orgbd57c76">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgbd57c76">
<ul class="org-ul">
<li>4 thick slices bacon</li>
<li>1 cup milk, or as needed</li>
<li>1/4 cup all-purpose flour</li>
<li>salt and pepper to taste</li>
</ul>
</div>
</div>

<div id="outline-container-orge94fe29" class="outline-4">
<h4 id="orge94fe29"><a href="#orge94fe29">Directions</a></h4>
<div class="outline-text-4" id="text-orge94fe29">
<ol class="org-ol">
<li>Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.</li>
<li>Remove bacon to a paper towel lined plate and keep the grease in the pan.</li>
<li>Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.</li>
<li>Crumble the bacon into the gravy and season with salt and pepper before serving.</li>
</ol>

<br><a href="#table-of-contents">Back to top</a>
</div>
</div>
</div>
<div id="outline-container-cinnamon-rolls" class="outline-3">
<h3 id="cinnamon-rolls"><span class="section-number-3">1.3</span> <a href="#cinnamon-rolls">Cinnamon Rolls</a></h3>
<div class="outline-text-3" id="text-cinnamon-rolls">
<p>
source: <a href="https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473">https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473</a>
</p>

<img src="/img/food/cinnamon-rolls-stove.jpg" alt="Cinnamon rolls after baking, cooling on the stove." title="Cinnamon rolls after baking, cooling on the stove." class="photo">
</div>

<div id="outline-container-org35e222a" class="outline-4">
<h4 id="org35e222a"><a href="#org35e222a">Dough</a></h4>
<div class="outline-text-4" id="text-org35e222a">
<ul class="org-ul">
<li>4 large eggs</li>
<li>3/4 cup granulated sugar (6 ounces)</li>
<li>1 teaspoon fine salt</li>
<li>2 cups lukewarm milk</li>
<li>1/2 cup (4 ounces) butter, at room temperature</li>
<li>8 cups all-purpose flour, divided</li>
<li>2 tablespoons active dry yeast</li>
<li>Oil, for brushing</li>
</ul>
</div>
</div>

<div id="outline-container-org7d9f429" class="outline-4">
<h4 id="org7d9f429"><a href="#org7d9f429">Filling</a></h4>
<div class="outline-text-4" id="text-org7d9f429">
<ul class="org-ul">
<li>2 cups packed brown sugar</li>
<li>3 tablespoons ground cinnamon</li>
<li>1/2 cup butter room temp</li>
</ul>
</div>
</div>

<div id="outline-container-org44a1034" class="outline-4">
<h4 id="org44a1034"><a href="#org44a1034">Frosting</a></h4>
<div class="outline-text-4" id="text-org44a1034">
<ul class="org-ul">
<li>1/4 cup butter, softened</li>
<li>4oz cream cheese, softened</li>
<li>1 teaspoon vanilla extract</li>
<li>1/8 teaspoon salt</li>
<li>1 1/2 teaspoons milk</li>
<li>1-1/2 cups confectioners' sugar</li>
</ul>
</div>
</div>

<div id="outline-container-org36e9034" class="outline-4">
<h4 id="org36e9034"><a href="#org36e9034">Directions</a></h4>
<div class="outline-text-4" id="text-org36e9034">
<ol class="org-ol">
<li>Beat eggs, sugar, and salt together. Add warm milk, yeast, and butter. Slowly add 6 cups of flour, then add more until the consistency is right. Knead in mixer 7 minutes on medium speed.</li>
<li>Form ball with dough and move to greased bowl, then cover to rise for an hour.</li>
<li>Preheat oven to 350F. Spread dough into 1.5x2ft rectangle. Spread butter on dough then cover with brown sugar and cinnamon. Roll up and cut into slices with kitchen shears. Bake in pan for around 15 minutes, then cool.</li>
<li>For icing, whisk together softened butter, cream cheese, vanilla, salt, and milk. Slowly whisk in powdered sugar.</li>
</ol>

<img src="/img/food/cinnamon-roll-pan.jpg" alt="Cinnamon rolls in a pan, ready to rise in the fridge over night." title="Cinnamon rolls in a pan, ready to rise in the fridge over night." class="photo photo-inline">
<img src="/img/food/cinnamon-roll-frosted.jpg" alt="Cinnamon roll with frosting." title="Cinnamon roll with frosting." class="photo photo-inline">

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</div>
</div>
</div>

<div id="outline-container-crepes" class="outline-3">
<h3 id="crepes"><span class="section-number-3">1.4</span> <a href="#crepes">Crepes</a></h3>
<div class="outline-text-3" id="text-crepes">
<p>
source: <a href="https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3">https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3</a>, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
</p>

<img src="/img/food/crepe.jpg" alt="Crepe cooking on a skillet." title="Crepe cooking on a skillet." class="photo">
</div>

<div id="outline-container-org15ccdd3" class="outline-4">
<h4 id="org15ccdd3"><a href="#org15ccdd3">Ingredients</a></h4>
<div class="outline-text-4" id="text-org15ccdd3">
<ul class="org-ul">
<li>1 1/2  cups all-purpose flour</li>
<li>1  tablespoon granulated sugar</li>
<li>1/2  teaspoon baking powder</li>
<li>1/2  teaspoon salt</li>
<li>2  cups milk</li>
<li>2  tablespoons butter, melted</li>
<li>1/2  teaspoon vanilla</li>
<li>2  eggs</li>
</ul>
</div>
</div>

<div id="outline-container-org79d8687" class="outline-4">
<h4 id="org79d8687"><a href="#org79d8687">Directions</a></h4>
<div class="outline-text-4" id="text-org79d8687">
<ol class="org-ol">
<li>Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.</li>
<li>Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-dutch-baby" class="outline-3">
<h3 id="dutch-baby"><span class="section-number-3">1.5</span> <a href="#dutch-baby">Dutch Baby</a></h3>
<div class="outline-text-3" id="text-dutch-baby">
<p>
source: <a href="https://cooking.nytimes.com/recipes/6648-dutch-baby">https://cooking.nytimes.com/recipes/6648-dutch-baby</a>, ready-in: 40 minutes
</p>

<img src="/img/food/dutch-baby.jpg" alt="Two quarters of a dutch baby." title="Two quarters of a dutch baby." class="photo">
</div>

<div id="outline-container-org9cfe259" class="outline-4">
<h4 id="org9cfe259"><a href="#org9cfe259">Ingredients</a></h4>
<div class="outline-text-4" id="text-org9cfe259">
<ul class="org-ul">
<li>3 eggs</li>
<li>1/2 cup flour</li>
<li>1/2 cup milk</li>
<li>1 tablespoon sugar</li>
<li>Pinch of nutmeg</li>
<li>4 tablespoons unsalted butter</li>
<li>Syrup, preserves, confectioners' sugar or cinnamon sugar</li>
</ul>
</div>
</div>
<div id="outline-container-org4bd9095" class="outline-4">
<h4 id="org4bd9095"><a href="#org4bd9095">Directions</a></h4>
<div class="outline-text-4" id="text-org4bd9095">
<ol class="org-ol">
<li>Preheat oven to 425 degrees.</li>
<li>Whisk eggs, flour, milk, sugar and nutmeg until smooth.</li>
<li>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.</li>
<li>Remove pancake from oven, cut into wedges</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-eggs-benedict" class="outline-3">
<h3 id="eggs-benedict"><span class="section-number-3">1.6</span> <a href="#eggs-benedict">Eggs Benedict</a></h3>
<div class="outline-text-3" id="text-eggs-benedict">
<p>
source: <a href="https://www.allrecipes.com/recipe/17205/eggs-benedict/">https://www.allrecipes.com/recipe/17205/eggs-benedict/</a>, servings: 4, prep-time: 25 mins, cook-time: 5 mins
</p>

<img src="/img/food/eggs-benedict.jpg" alt="Eggs Benedict" title="Eggs Benedict" class="photo">
</div>

<div id="outline-container-orgad4d26a" class="outline-4">
<h4 id="orgad4d26a"><a href="#orgad4d26a">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgad4d26a">
<ul class="org-ul">
<li>4 egg yolks</li>
<li>3 1/2 tablespoons lemon juice</li>
<li>1 pinch ground white pepper</li>
<li>1/2 teaspoon Worcestershire sauce</li>
<li>1 tablespoon water</li>
<li>1 cup butter, melted</li>
<li>1/4 teaspoon salt</li>
<li>8 eggs</li>
<li>1 teaspoon distilled white vinegar</li>
<li>8 strips Canadian-style bacon</li>
<li>4 English muffins, split</li>
<li>2 tablespoons butter, softened</li>
</ul>
</div>
</div>

<div id="outline-container-orgb518f6d" class="outline-4">
<h4 id="orgb518f6d"><a href="#orgb518f6d">Directions</a></h4>
<div class="outline-text-4" id="text-orgb518f6d">
<img src="/img/food/double-boiler.jpg" alt="Hollandaise cooking in double boiler with bacon frying in a pan." title="Hollandaise cooking in double boiler with bacon frying in a pan." class="photo">

<ol class="org-ol">
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>Cook bacon in a pan and toast english muffins.</li>
<li>Spread butter on muffins, add bacon, egg, and sauce.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-pancakes" class="outline-3">
<h3 id="pancakes"><span class="section-number-3">1.7</span> <a href="#pancakes">Pancakes</a></h3>
<div class="outline-text-3" id="text-pancakes">
<p>
source: <a href="https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413">https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413</a>, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
</p>

<img src="/img/food/pancake.jpg" alt="A pancake with strawberry jalapeno jam and butter." title="A pancake with strawberry jalapeno jam and butter." class="photo">
</div>

<div id="outline-container-org85451ad" class="outline-4">
<h4 id="org85451ad"><a href="#org85451ad">Ingredients</a></h4>
<div class="outline-text-4" id="text-org85451ad">
<ul class="org-ul">
<li>1  egg</li>
<li>1  cup all-purpose flour or whole wheat flour</li>
<li>1  tablespoon sugar</li>
<li>3  teaspoons baking powder</li>
<li>1/4  teaspoon salt</li>
<li>3/4  cup milk</li>
<li>2  tablespoons vegetable oil or melted butter</li>
</ul>
</div>
</div>
<div id="outline-container-org78779de" class="outline-4">
<h4 id="org78779de"><a href="#org78779de">Directions</a></h4>
<div class="outline-text-4" id="text-org78779de">
<ol class="org-ol">
<li>Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.</li>
<li>Heat pan over medium-high heat, melt butter once warm.</li>
<li>Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.</li>
</ol>

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</div>
</div>
</div>
</div>
<div id="outline-container-canning" class="outline-2">
<h2 id="canning"><span class="section-number-2">2</span> <a href="#canning">Canning</a></h2>
<div class="outline-text-2" id="text-canning">
</div>
<div id="outline-container-coffee-jelly" class="outline-3">
<h3 id="coffee-jelly"><span class="section-number-3">2.1</span> <a href="#coffee-jelly">Coffee Jelly</a></h3>
<div class="outline-text-3" id="text-coffee-jelly">
<p>
source: <a href="https://www.foodiewithfamily.com/coffee-jelly/">https://www.foodiewithfamily.com/coffee-jelly/</a>, servings: 5-6 8oz jars
</p>
</div>
<div id="outline-container-org15c4791" class="outline-4">
<h4 id="org15c4791"><a href="#org15c4791">Ingredients</a></h4>
<div class="outline-text-4" id="text-org15c4791">
<ul class="org-ul">
<li>4   cups   VERY strongly brewed coffee   preferably a darker roast</li>
<li>1/4   cup   lemon juice</li>
<li>5 1/2   cups   granulated sugar</li>
<li>1 1/3   cups   Dutch gel pectin</li>
<li>5   to 6 jelly jars with new two-piece lids.   8 ounce</li>
</ul>
</div>
</div>
<div id="outline-container-org51a608c" class="outline-4">
<h4 id="org51a608c"><a href="#org51a608c">Directions</a></h4>
<div class="outline-text-4" id="text-org51a608c">
<ol class="org-ol">
<li>Stir coffee and lemon juice together and boil at high heat.</li>
<li>Mix sugar and pectin in another bowl.</li>
<li>Whisk in sugar and pectin, bring to a rolling boil for 1 minute.</li>
<li>Ladle into sterilized jars and boil for 10 minutes.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-dill-pickles" class="outline-3">
<h3 id="dill-pickles"><span class="section-number-3">2.2</span> <a href="#dill-pickles">Dill Pickles</a></h3>
<div class="outline-text-3" id="text-dill-pickles">
<p>
source: <a href="https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/">https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/</a>, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes
</p>
</div>

<div id="outline-container-org84eeb2d" class="outline-4">
<h4 id="org84eeb2d"><a href="#org84eeb2d">Ingredients</a></h4>
<div class="outline-text-4" id="text-org84eeb2d">
<ul class="org-ul">
<li>11 cups water</li>
<li>5 cups white vinegar</li>
<li>1 cup canning salt</li>
<li>12 pounds pickling cucumbers, quartered or halved lengthwise</li>
<li>9 dill sprigs or heads</li>
<li>18 garlic cloves</li>
<li>18 dried hot chilies</li>
</ul>
</div>
</div>

<div id="outline-container-org5ce34c1" class="outline-4">
<h4 id="org5ce34c1"><a href="#org5ce34c1">Directions</a></h4>
<div class="outline-text-4" id="text-org5ce34c1">
<ol class="org-ol">
<li>In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.</li>
<li>Pack cucumbers into nine hot quart jars within 1/2 in. of top.</li>
<li>Place one dill head, two garlic cloves and two peppers in each jar.</li>
<li>Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.</li>
<li>Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.</li>
<li>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.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-habanero-jam" class="outline-3">
<h3 id="habanero-jam"><span class="section-number-3">2.3</span> <a href="#habanero-jam">Habanero Jam</a></h3>
<div class="outline-text-3" id="text-habanero-jam">
<p>
source: <a href="https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/">https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/</a>
</p>

<img src="/img/food/habanero-jam.jpg" alt="Jars of habanero jam." title="Jars of habanero jam." class="photo">
</div>

<div id="outline-container-org35b85c9" class="outline-4">
<h4 id="org35b85c9"><a href="#org35b85c9">Ingredients</a></h4>
<div class="outline-text-4" id="text-org35b85c9">
<ul class="org-ul">
<li>1/2   pound   habanero peppers   chopped</li>
<li>4   cups   granulated sugar</li>
<li>1 1/4   cups   cider vinegar</li>
<li>1/4   cup   lemon juice</li>
<li>1   teaspoon   salt</li>
<li>3   ounces   liquid fruit pectin</li>
<li>4   drops food coloring   if preferred</li>
</ul>
</div>
</div>

<div id="outline-container-org80de78e" class="outline-4">
<h4 id="org80de78e"><a href="#org80de78e">Directions</a></h4>
<div class="outline-text-4" id="text-org80de78e">
<ol class="org-ol">
<li>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.</li>
<li>Scoop out the peppers and add to a large pan.</li>
<li>Add sugar, vinegar, lemon juice, and salt.</li>
<li>Bring to a boil then reduce heat to low and simmer for about 10 minutes.</li>
<li>Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.</li>
<li>If using food coloring, add it now and stir.</li>
<li>Ladle jam into sterilized jars and cover.</li>
<li>Process jars in a boiling hot water bath for 10 minutes.</li>
<li>Remove and let cool overnight.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-homemade-ketchup" class="outline-3">
<h3 id="homemade-ketchup"><span class="section-number-3">2.4</span> <a href="#homemade-ketchup">Homemade Ketchup</a></h3>
<div class="outline-text-3" id="text-homemade-ketchup">
<p>
source: <a href="https://www.simplycanning.com/homemade-ketchup/">https://www.simplycanning.com/homemade-ketchup/</a>
</p>

<img src="/img/food/jalapeno-ketchup.jpg" alt="Jars of jalapeno ketchup." title="Jars of jalapeno ketchup." class="photo">
</div>

<div id="outline-container-orgfb0405e" class="outline-4">
<h4 id="orgfb0405e"><a href="#orgfb0405e">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgfb0405e">
<ul class="org-ul">
<li>4 quarts tomato puree or chopped tomatoes </li>
<li>1 cup chopped onion </li>
<li>1/2 cup chopped sweet pepper, or jalapeños for spicy ketchup</li>
<li>1 1/2 cups vinegar </li>
<li>1 Tbsp. canning salt </li>
<li>1/4 tsp. ground allspice </li>
<li>1 stick cinnamon </li>
<li>3/4 cup sugar </li>
</ul>
</div>
</div>

<div id="outline-container-orgf64453c" class="outline-4">
<h4 id="orgf64453c"><a href="#orgf64453c">Directions</a></h4>
<div class="outline-text-4" id="text-orgf64453c">
<ol class="org-ol">
<li>Prepare jars and start heating boiling water bath.</li>
<li>Blend tomatoes, onions, and peppers and add to large pot.</li>
<li>Heat to a boil until thickened.</li>
<li>Add vinegar, salt, sugar, and other seasonings.</li>
<li>Cook again and thicken.</li>
<li>Pour into sterile jars, leaving 1/4" headspace.</li>
<li>Clean rims and steal with lids, boil in canner for 10 minutes.</li>
</ol>

<img src="/img/food/ketchup-pot.jpg" alt="Ketchup cooking in a pot." title="Ketchup cooking in a pot." class="photo photo-inline-large">
<img src="/img/food/ketchup-bottle.jpg" alt="Jalapeno ketchup moved from a sealed jar to a squeeze bottle." title="Jalapeno ketchup moved from a sealed jar to a squeeze bottle." class="photo photo-inline-small">

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</div>
</div>
</div>

<div id="outline-container-homemade-sriracha" class="outline-3">
<h3 id="homemade-sriracha"><span class="section-number-3">2.5</span> <a href="#homemade-sriracha">Homemade Sriracha</a></h3>
<div class="outline-text-3" id="text-homemade-sriracha">
<p>
source: <a href="https://freshbitesdaily.com/sriracha/">https://freshbitesdaily.com/sriracha/</a>
</p>

<img src="/img/food/red-peppers.jpg" alt="Red jalapenos on a cutting board." title="Red jalapenos on a cutting board." class="photo">
</div>

<div id="outline-container-org9f50aa9" class="outline-4">
<h4 id="org9f50aa9"><a href="#org9f50aa9">Ingredients</a></h4>
<div class="outline-text-4" id="text-org9f50aa9">
<ul class="org-ul">
<li>1 pound peppers (Choose carefully for color and heat.)</li>
<li>2 heads of garlic</li>
<li>2 1/2 cups distilled white vinegar</li>
<li>2 tablespoons sugar or honey</li>
<li>1 tablespoon sea salt</li>
</ul>
</div>
</div>

<div id="outline-container-org8038dd5" class="outline-4">
<h4 id="org8038dd5"><a href="#org8038dd5">Directions</a></h4>
<div class="outline-text-4" id="text-org8038dd5">
<ol class="org-ol">
<li>Wash the peppers and spread them out to dry.</li>
<li>Cut off the pepper tops and discard.</li>
<li>Slice the peppers in half. Remove and discard the seeds and membranes.</li>
<li>Peel and mince the garlic cloves.</li>
<li>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.</li>
<li>Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.</li>
<li>This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.</li>
<li>Cook the vinegar until it is reduced by half.</li>
<li>Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.</li>
<li>Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.</li>
<li>Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-jalapeno-jam" class="outline-3">
<h3 id="jalapeno-jam"><span class="section-number-3">2.6</span> <a href="#jalapeno-jam">Jalapeño Jam</a></h3>
<div class="outline-text-3" id="text-jalapeno-jam">
<p>
source: <a href="https://www.allrecipes.com/recipe/47520/jalapeno-jelly/">https://www.allrecipes.com/recipe/47520/jalapeno-jelly/</a>, servings: 32, prep-time: 20 mins, cook-time: 45 mins
</p>

<img src="/img/food/pepper-jam.jpg" alt="Jars of pepper jam." title="Jars of pepper jam." class="photo">
</div>

<div id="outline-container-org29b03c7" class="outline-4">
<h4 id="org29b03c7"><a href="#org29b03c7">Ingredients</a></h4>
<div class="outline-text-4" id="text-org29b03c7">
<ul class="org-ul">
<li>1 large green bell pepper</li>
<li>12 jalapeño peppers</li>
<li>1- 1/2 cups apple cider vinegar</li>
<li>1 pinch salt</li>
<li>4- 1/4 cups granulated sugar</li>
<li>4 ounces liquid pectin</li>
<li>4 jalapeño peppers, seeded and finely chopped</li>
</ul>
</div>
</div>

<div id="outline-container-org4eedbff" class="outline-4">
<h4 id="org4eedbff"><a href="#org4eedbff">Directions</a></h4>
<div class="outline-text-4" id="text-org4eedbff">
<ol class="org-ol">
<li>Blend peppers together until finely chopped. Add vinegar to help blending.</li>
<li>Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.</li>
<li>Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.</li>
<li>Ladle into sterile jars and boil for 10 minutes.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-pickled-jalapenos" class="outline-3">
<h3 id="pickled-jalapenos"><span class="section-number-3">2.7</span> <a href="#pickled-jalapenos">Pickled Jalapeño Peppers</a></h3>
<div class="outline-text-3" id="text-pickled-jalapenos">
<p>
source: <a href="https://vanillaandbean.com/pickled-jalapeno-peppers/">https://vanillaandbean.com/pickled-jalapeno-peppers/</a>, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
</p>

<img src="/img/food/pickled-jalapeno.jpg" alt="pickled jalapenos" title="pickled jalapenos" class="photo">
</div>

<div id="outline-container-org58c935b" class="outline-4">
<h4 id="org58c935b"><a href="#org58c935b">Ingredients</a></h4>
<div class="outline-text-4" id="text-org58c935b">
<ul class="org-ul">
<li>1 1/2   lbs (675g)   Jalapeño Peppers</li>
<li>2   C (530g)   Water</li>
<li>2   C (515g)   Distilled White Vinegar</li>
<li>2   Tbs   Fine Sea Salt</li>
<li>2   Tbs   Cane Sugar</li>
<li>2   Fat Cloves of Garlic   minced</li>
</ul>
</div>
</div>

<div id="outline-container-orga3d303e" class="outline-4">
<h4 id="orga3d303e"><a href="#orga3d303e">Directions</a></h4>
<div class="outline-text-4" id="text-orga3d303e">
<ol class="org-ol">
<li>Sterilize three 16oz jars and lids in a boiling water bath.</li>
<li>Wash peppers and cut into rings.</li>
<li>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.</li>
<li>Pack peppers into jars fairly tight and pour brine over them. Leave 1/2" headroom over peppers.</li>
<li>To seal jars:
<ol class="org-ol">
<li>Bring large pot to a boil, there should be enough water to cover top of jars with an inch of water.</li>
<li>Lid peppers and gently tighten rings on jars.</li>
<li>Boil jars for 10 minutes.</li>
<li>Dry off jars and set aside to cool.</li>
</ol></li>
<li>If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-strawberry-jalapeno-jam" class="outline-3">
<h3 id="strawberry-jalapeno-jam"><span class="section-number-3">2.8</span> <a href="#strawberry-jalapeno-jam">Strawberry Jalapeño Jam</a></h3>
<div class="outline-text-3" id="text-strawberry-jalapeno-jam">
<p>
source: <a href="https://www.food.com/recipe/strawberry-jalapeno-jam-474371">https://www.food.com/recipe/strawberry-jalapeno-jam-474371</a>, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
</p>

<img src="/img/food/strawberry-jalapeno.jpg" alt="Jars of strawberry jalapeno jam."  title="Jars of strawberry jalapeno jam." class="photo">
</div>

<div id="outline-container-org3e408a0" class="outline-4">
<h4 id="org3e408a0"><a href="#org3e408a0">Ingredients</a></h4>
<div class="outline-text-4" id="text-org3e408a0">
<ul class="org-ul">
<li>4   cups   crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam</li>
<li>1   cup    jalapeño pepper (processed in food processer)</li>
<li>1/4  cup    lemon juice</li>
<li>1 (1 3/4  ounce) package   powdered fruit pectin</li>
<li>7   cups    granulated sugar (yes this is the right amount&#x2026;it's jelly!)</li>
</ul>
</div>
</div>

<div id="outline-container-orgc9b9f1c" class="outline-4">
<h4 id="orgc9b9f1c"><a href="#orgc9b9f1c">Directions</a></h4>
<div class="outline-text-4" id="text-orgc9b9f1c">
<ol class="org-ol">
<li>Sterilize 8 half pint canning jars.</li>
<li>Place crushed strawberries, processed jalapenos, lemon juice, and pectin in a large pot.</li>
<li>Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.</li>
<li>Fill jars with jam and process in hot water bath.</li>
</ol>


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</div>
</div>
</div>
</div>
<div id="outline-container-desserts" class="outline-2">
<h2 id="desserts"><span class="section-number-2">3</span> <a href="#desserts">Desserts</a></h2>
<div class="outline-text-2" id="text-desserts">
</div>
<div id="outline-container-apple-crumble" class="outline-3">
<h3 id="apple-crumble"><span class="section-number-3">3.1</span> <a href="#apple-crumble">Apple Crumble</a></h3>
<div class="outline-text-3" id="text-apple-crumble">
<p>
source: work CSA
</p>
</div>

<div id="outline-container-org691c6eb" class="outline-4">
<h4 id="org691c6eb"><a href="#org691c6eb">Filling</a></h4>
<div class="outline-text-4" id="text-org691c6eb">
<ul class="org-ul">
<li>2 lbs. Apples</li>
<li>1 tbsp. flour</li>
<li>1/2 cup white sugar</li>
<li>2 tbsp. lemon juice</li>
<li>1/2 tsp. ground cinnamon</li>
</ul>
</div>
</div>

<div id="outline-container-orgaa0b110" class="outline-4">
<h4 id="orgaa0b110"><a href="#orgaa0b110">Topping</a></h4>
<div class="outline-text-4" id="text-orgaa0b110">
<ul class="org-ul">
<li>1 cup rolled oats</li>
<li>1 cup flour</li>
<li>1 cup brown sugar</li>
<li>1/2 tsp. baking powder</li>
<li>1 tsp. ground cinnamon</li>
<li>1/2 cup unsalted butter</li>
<li>Pinch of salt</li>
</ul>
</div>
</div>

<div id="outline-container-org76e0a13" class="outline-4">
<h4 id="org76e0a13"><a href="#org76e0a13">Directions</a></h4>
<div class="outline-text-4" id="text-org76e0a13">
<ol class="org-ol">
<li>Preheat oven to 350F</li>
<li>Peel, core, and slice apples into 1/2 inch chunks.</li>
<li>In a large bowl, combine apples with sugar, flour, lemon juice, and cinnamon.</li>
<li>Place topping ingredients in bowl, mix until clumps form.</li>
<li>Place apples in large baking pan and cover with topping.</li>
<li>Bake for 30-40 minutes or until golden brown. Remove and let stand for 10 minutes to set.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-berry-pie" class="outline-3">
<h3 id="berry-pie"><span class="section-number-3">3.2</span> <a href="#berry-pie">Berry Pie</a></h3>
<div class="outline-text-3" id="text-berry-pie">
<p>
source: <a href="https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/">https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/</a>, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins
</p>

<img src="/img/food/pies.jpg" alt="Blueberry, raspberry, and blackberry strawberry pies." title="Blueberry, raspberry, and blackberry strawberry pies." class="photo pie">
</div>

<div id="outline-container-org050b3dd" class="outline-4">
<h4 id="org050b3dd"><a href="#org050b3dd">Ingredients</a></h4>
<div class="outline-text-4" id="text-org050b3dd">
<ul class="org-ul">
<li>1/2 cup water</li>
<li>4 cups fresh berries, divided</li>
<li>2 tablespoons cornstarch</li>
<li>1/4 cup cold water</li>
<li>1/2cup white sugar</li>
<li>1 tablespoon lemon juice</li>
<li>1 (9 inch) baked pie crust</li>
<li>1 cup whipped cream for garnish</li>
<li>1 teaspoon lemon zest for garnish</li>
</ul>
</div>
</div>

<div id="outline-container-org65ca6b9" class="outline-4">
<h4 id="org65ca6b9"><a href="#org65ca6b9">Directions</a></h4>
<div class="outline-text-4" id="text-org65ca6b9">
<ol class="org-ol">
<li>Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.</li>
<li>Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.</li>
<li>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.</li>
<li>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.</li>
</ol>

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</div>
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</div>
<div id="outline-container-boston-cream-doughnuts" class="outline-3">
<h3 id="boston-cream-doughnuts"><span class="section-number-3">3.3</span> <a href="#boston-cream-doughnuts">Boston Cream Donuts</a></h3>
<div class="outline-text-3" id="text-boston-cream-doughnuts">
<p>
source: <a href="https://cooking.nytimes.com/recipes/1017066-boston-cr">https://cooking.nytimes.com/recipes/1017066-boston-cr</a>, servings: 12-20 Donuts, ready-in: About 3 hours, mostly unattended
</p>

<img src="/img/food/donuts.jpg" alt="Homemade donuts with different kinds of glaze." title="Homemade donuts with different kinds of glaze." class="photo donut">
</div>

<div id="outline-container-org90906b6" class="outline-4">
<h4 id="org90906b6"><a href="#org90906b6">Ingredients</a></h4>
<div class="outline-text-4" id="text-org90906b6">
<ul class="org-ul">
<li>1  1/2 cups milk</li>
<li>2  1/2 teaspoons active dry yeast</li>
<li>2 eggs</li>
<li>8 tablespoons (1 stick) butter</li>
<li>1/2 cup granulated sugar</li>
<li>1 teaspoon salt</li>
<li>4  1/2 cups flour</li>
<li>2 quarts neutral oil</li>
</ul>
</div>
</div>

<div id="outline-container-org38c8744" class="outline-4">
<h4 id="org38c8744"><a href="#org38c8744">Directions</a></h4>
<div class="outline-text-4" id="text-org38c8744">
<ol class="org-ol">
<li>Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.</li>
<li><p>
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.
</p>

<img src="/img/food/dough-jar.jpg" alt="Dough starter mixed in a jar next to a measuring cup of flour." title="Dough starter mixed in a jar next to a measuring cup of flour." class="photo-inline donut">
<img src="/img/food/dough-bowl.jpg" alt="Dough in a greased mixing bowl after kneading, ready to rise." title="Dough in a greased mixing bowl after kneading, ready to rise." class="photo-inline donut"></li>

<li><p>
Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
</p>
<img src="/img/food/donuts-shaped.jpg" alt="Donuts cut to shape, ready to rise." title="Donuts cut to shape, ready to rise." class="photo-inline donut">
<img src="/img/food/raised-donuts.jpg" alt="Donuts after rising." title="Donuts after rising." class="photo-inline donut"></li>
<li>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.</li>
<li>Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.</li>
<li><p>
Add donuts to oil in batches.  Cook until golden and remove to rack.
</p>
<img src="/img/food/dutch-oven-donuts.jpg" alt="Dontus frying in a dutch oven on an induction burner." title="Dontus frying in a dutch oven on an induction burner." class="photo-inline donut">
<img src="/img/food/frying-donuts-2.jpg" alt="Fried donuts on a cooling rack next to raised dough." title="Fried donuts on a cooling rack next to raised dough." class="photo-inline donut"></li>
<li>For cream filling
<ol class="org-ol">
<li>combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.</li>
<li>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).</li>
<li>Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.</li>
</ol></li>
<li>Fill donuts with pastry bag. You can make a cavity inside using a chopstick.</li>
<li><p>
For the glaze
</p>
<ol class="org-ol">
<li>whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.</li>
<li>Dip the tops of the donuts in the glaze, and let it harden on a rack.</li>
</ol>

<img src="/img/food/donuts-glazing.jpg" alt="Donuts on a cooling rack, some are glazed already." title="Donuts on a cooling rack, some are glazed already." class="photo-inline donut">
<img src="/img/food/donuts-togo.jpg" alt="Donuts in a container with a hungry dog in the corner." title="Donuts in a container with a hungry dog in the corner." class="photo-inline donut"></li>
</ol>

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</div>
</div>
<div id="outline-container-butter-flaky-pie-crust" class="outline-3">
<h3 id="butter-flaky-pie-crust"><span class="section-number-3">3.4</span> <a href="#butter-flaky-pie-crust">Butter Flaky Pie Crust</a></h3>
<div class="outline-text-3" id="text-butter-flaky-pie-crust">
<p>
source: <a href="https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/">https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/</a>
</p>

<img src="/img/food/pie-crust.jpg" alt="Pie crust pressed in pan." title="Pie crust pressed in pan." class="photo pie">
</div>

<div id="outline-container-org83027dc" class="outline-4">
<h4 id="org83027dc"><a href="#org83027dc">Ingredients</a></h4>
<div class="outline-text-4" id="text-org83027dc">
<ul class="org-ul">
<li>1-1/4 cups all-purpose flour</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup butter, chilled and diced</li>
<li>1/4 cup ice water</li>
</ul>
</div>
</div>

<div id="outline-container-org85c0a3e" class="outline-4">
<h4 id="org85c0a3e"><a href="#org85c0a3e">Directions</a></h4>
<div class="outline-text-4" id="text-org85c0a3e">
<ol class="org-ol">
<li>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.</li>
<li>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.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-chocolate-chip-cookies" class="outline-3">
<h3 id="chocolate-chip-cookies"><span class="section-number-3">3.5</span> <a href="#chocolate-chip-cookies">Chocolate Chip Cookies</a></h3>
<div class="outline-text-3" id="text-chocolate-chip-cookies">
<p>
source: <a href="https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/">https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/</a>, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
</p>

<img src="/img/food/chocolate-chip-cookies.jpg" alt="A box of chocolate chip cookies." title="A box of chocolate chip cookies." class="photo ">
</div>

<div id="outline-container-orgd7459a5" class="outline-4">
<h4 id="orgd7459a5"><a href="#orgd7459a5">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgd7459a5">
<ul class="org-ul">
<li>2 1/4  cups all-purpose flour</li>
<li>1  teaspoon baking soda</li>
<li>1/2  teaspoon salt</li>
<li>1  cup butter, softened</li>
<li>3/4  cup granulated sugar</li>
<li>3/4  cup packed brown sugar</li>
<li>1  egg</li>
<li>1  teaspoon vanilla</li>
<li>2  cups semisweet chocolate chips</li>
<li>1  cup coarsely chopped nuts, if desired</li>
</ul>
</div>
</div>

<div id="outline-container-org49484f7" class="outline-4">
<h4 id="org49484f7"><a href="#org49484f7">Directions</a></h4>
<div class="outline-text-4" id="text-org49484f7">
<ol class="org-ol">
<li>Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.</li>
<li>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.</li>
<li>Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.</li>
<li>Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.</li>
<li>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.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-cocoa-pie" class="outline-3">
<h3 id="cocoa-pie"><span class="section-number-3">3.6</span> <a href="#cocoa-pie">Cocoa Pie</a></h3>
<div class="outline-text-3" id="text-cocoa-pie">
<p>
source: grandma's cookbook
</p>

<img src="/img/food/cocoa-pie.jpg" alt="Completed cocoa pie with meringue." title="Completed cocoa pie with meringue." class="photo pie">
</div>

<div id="outline-container-org48fcf7a" class="outline-4">
<h4 id="org48fcf7a"><a href="#org48fcf7a">Ingredients</a></h4>
<div class="outline-text-4" id="text-org48fcf7a">
<ul class="org-ul">
<li>1/3 cup cocoa</li>
<li>1 cup sugar</li>
<li>1/3 cup flour</li>
<li>dash of salt</li>
<li>2 cups milk</li>
<li>1 tsp vanilla</li>
<li>2 egg yolks</li>
<li>lump of butter</li>
<li>baked pie shell</li>
</ul>
</div>
</div>

<div id="outline-container-org7e969ac" class="outline-4">
<h4 id="org7e969ac"><a href="#org7e969ac">Directions</a></h4>
<div class="outline-text-4" id="text-org7e969ac">
<ol class="org-ol">
<li>Combine cocoa, flour, sugar, and salt in top of double boiler.</li>
<li>Stir in half of milk and cook until mixture is thick.</li>
<li>Add egg yolks mixed with rest of milk and cook until thick.</li>
<li>Remove from heat, add butter and vanilla.</li>
<li>Pour into baked pie shell.</li>
<li>Meringue:
<ol class="org-ol">
<li>Beat egg whites with a dash of salt until stiff.</li>
<li>Gradually add 1/2 cup sugar and beat until shiny.</li>
<li>Spread on pie and bake 10-15 minutes at 325F until golden brown.</li>
</ol></li>
</ol>
<img src="/img/food/peanut-butter-pie.jpg" alt="Slice of peanut butter pie on a plate. Same recipe, with peanut butter instead of cocoa powder in the custard." title="Slice of peanut butter pie on a plate. Same recipe, with peanut butter instead of cocoa powder in the custard." class="photo-inline pie">
<img src="/img/food/cocoa-pie-slice.jpg" alt="Slice of cocoa pie on a plate." title="Slice of cocoa pie on a plate." class="photo-inline pie">

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</div>
</div>
</div>
<div id="outline-container-anise-cookies" class="outline-3">
<h3 id="anise-cookies"><span class="section-number-3">3.7</span> <a href="#anise-cookies">Italian Anisette Cookies</a></h3>
<div class="outline-text-3" id="text-anise-cookies">
<p>
source: <a href="https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/">https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/</a>, servings: 18, cook-time: 8 mins
</p>

<img src="/img/food/anise-cookies.jpg" alt="Box of anise cookies." title="Box of anise cookies." class="photo">
</div>

<div id="outline-container-orge5ac9f4" class="outline-4">
<h4 id="orge5ac9f4"><a href="#orge5ac9f4">Ingredients</a></h4>
<div class="outline-text-4" id="text-orge5ac9f4">
<ul class="org-ul">
<li>4 cups flour</li>
<li>1 cup white sugar</li>
<li>1/2 cup milk</li>
<li>2 eggs</li>
<li>1 tablespoon baking powder</li>
<li>3/4 cup vegetable oil</li>
<li>1 tablespoon anise extract</li>
<li>1 teaspoon anise extract</li>
<li>1 cup confectioners' sugar</li>
<li>2 tablespoons hot water</li>
</ul>
</div>
</div>

<div id="outline-container-org63e16dc" class="outline-4">
<h4 id="org63e16dc"><a href="#org63e16dc">Directions</a></h4>
<div class="outline-text-4" id="text-org63e16dc">
<ol class="org-ol">
<li>Preheat oven to 375 degrees F (190 degrees C).</li>
<li>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.</li>
<li>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.</li>
<li>To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-jam-butter-cookies" class="outline-3">
<h3 id="jam-butter-cookies"><span class="section-number-3">3.8</span> <a href="#jam-butter-cookies">Jam Filled Butter Cookies</a></h3>
<div class="outline-text-3" id="text-jam-butter-cookies">
<p>
source: <a href="https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/">https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/</a>
</p>

<img src="/img/food/jam-cookies.jpg" alt="Jam cookies" title="Habanero, strawberry jalapeno, and coffee jam cookies" class="photo">
</div>

<div id="outline-container-org17d38cb" class="outline-4">
<h4 id="org17d38cb"><a href="#org17d38cb">Ingredients</a></h4>
<div class="outline-text-4" id="text-org17d38cb">
<ul class="org-ul">
<li>3/4 cup butter</li>
<li>1/2 cup sugar</li>
<li>2 egg yolks</li>
<li>1 3/4 cups flour</li>
<li>1/2 cup fruit preserves</li>
</ul>
</div>
</div>

<div id="outline-container-org277a89e" class="outline-4">
<h4 id="org277a89e"><a href="#org277a89e">Directions</a></h4>
<div class="outline-text-4" id="text-org277a89e">
<ol class="org-ol">
<li>Preheat oven to 375F.</li>
<li>In a medium bowl, cream together the butter, white sugar and egg yolks.</li>
<li>Mix in flour a little bit at a time until a soft dough forms.</li>
<li>Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.</li>
<li>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.</li>
<li>Fill the hole with 1/2 teaspoon of preserves.</li>
<li>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.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-lemon-custard" class="outline-3">
<h3 id="lemon-custard"><span class="section-number-3">3.9</span> <a href="#lemon-custard">Lemon Custard Filling</a></h3>
<div class="outline-text-3" id="text-lemon-custard">
<p>
source: <a href="https://www.allrecipes.com/recipe/25622/lemon-custard-filling/">https://www.allrecipes.com/recipe/25622/lemon-custard-filling/</a>, servings: 12, prep-time: 20 mins, cook-time: 20 mins
</p>
</div>

<div id="outline-container-org3f36e1b" class="outline-4">
<h4 id="org3f36e1b"><a href="#org3f36e1b">Ingredients</a></h4>
<div class="outline-text-4" id="text-org3f36e1b">
<ul class="org-ul">
<li>1/2 cup white sugar</li>
<li>1/4 cup cornstarch</li>
<li>1/4 teaspoon salt</li>
<li>2 egg yolks</li>
<li>3/4 cup water</li>
<li>1/3 cup lemon juice</li>
<li>2 tablespoons butter</li>
</ul>
</div>
</div>

<div id="outline-container-org752fe2d" class="outline-4">
<h4 id="org752fe2d"><a href="#org752fe2d">Directions</a></h4>
<div class="outline-text-4" id="text-org752fe2d">
<ol class="org-ol">
<li>In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.</li>
<li>Beat the egg yolks and water together, then whisk into sugar mixture.</li>
<li>Cook over medium heat, stirring constantly, until mixture is thickened.</li>
<li>Remove from heat and stir in lemon juice and butter.</li>
<li>Cover with plastic wrap until completely cooled.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-habanero-glaze" class="outline-3">
<h3 id="habanero-glaze"><span class="section-number-3">3.10</span> <a href="#habanero-glaze">Habanero Donut Glaze</a></h3>
<div class="outline-text-3" id="text-habanero-glaze">
</div>
<div id="outline-container-org12738a6" class="outline-4">
<h4 id="org12738a6"><a href="#org12738a6">Ingredients</a></h4>
<div class="outline-text-4" id="text-org12738a6">
<ul class="org-ul">
<li>1 tablespoon habanero jam</li>
<li>1 tablespoon milk</li>
<li>1 cup powdered sugar</li>
</ul>
</div>
</div>
<div id="outline-container-org8942c70" class="outline-4">
<h4 id="org8942c70"><a href="#org8942c70">Directions</a></h4>
<div class="outline-text-4" id="text-org8942c70">
<ol class="org-ol">
<li>Whisk ingredients together until smooth</li>
</ol>

<center>
<img src="/img/food/habanero-glaze.jpg" alt="Habanero jam next to bowl of glaze." title="Habanero jam next to bowl of glaze." class="photo-inline donut">
<img src="/img/food/habanero-donuts.jpg" alt="Two habanero glazed donuts." title="Two habanero glazed donuts." class="photo-inline donut">
</center>
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</div>
</div>
</div>
<div id="outline-container-strawberry-glaze" class="outline-3">
<h3 id="strawberry-glaze"><span class="section-number-3">3.11</span> <a href="#strawberry-glaze">Strawberry Donut Glaze</a></h3>
<div class="outline-text-3" id="text-strawberry-glaze">
<p>
source: The Doughnut Cookbook by Williams-Sonoma Test Kitchen
</p>
</div>

<div id="outline-container-orga366b50" class="outline-4">
<h4 id="orga366b50"><a href="#orga366b50">Ingredients</a></h4>
<div class="outline-text-4" id="text-orga366b50">
<ul class="org-ul">
<li>1 cup fresh or frozen strawberries</li>
<li>2 cups powdered sugar</li>
</ul>
</div>
</div>

<div id="outline-container-org0392ae9" class="outline-4">
<h4 id="org0392ae9"><a href="#org0392ae9">Directions</a></h4>
<div class="outline-text-4" id="text-org0392ae9">
<ol class="org-ol">
<li>Boil strawberries with a bit of water and crush, whisk until smooth.</li>
<li>Whisk together half a cup of boiled down strawberries with two cups of powdered sugar.</li>
</ol>

<center>
<img src="/img/food/strawberry-glaze.jpg" alt="Strawberry donut glaze next to cookbook." title="Strawberry donut glaze next to cookbook." class="photo-inline-large donut">
<img src="/img/food/strawberry-donuts.jpg" alt="A box of strawberry glazed donuts." title="Box of strawberry glazed donuts." class="photo-inline-small donut">
</center>
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</div>
</div>
</div>

<div id="outline-container-maple-glaze" class="outline-3">
<h3 id="maple-glaze"><span class="section-number-3">3.12</span> <a href="#maple-glaze">Maple Donut Glaze</a></h3>
<div class="outline-text-3" id="text-maple-glaze">
<p>
source: <a href="https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/">https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/</a>, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
</p>
</div>

<div id="outline-container-org6281823" class="outline-4">
<h4 id="org6281823"><a href="#org6281823">Ingredients</a></h4>
<div class="outline-text-4" id="text-org6281823">
<ul class="org-ul">
<li>2 cups confectioners' sugar</li>
<li>1 tablespoon milk</li>
<li>3 tablespoons maple syrup</li>
</ul>
</div>
</div>

<div id="outline-container-org6fa72f4" class="outline-4">
<h4 id="org6fa72f4"><a href="#org6fa72f4">Directions</a></h4>
<div class="outline-text-4" id="text-org6fa72f4">
<ol class="org-ol">
<li>In a small bowl, whisk all ingredients until smooth.</li>
</ol>

<br><img src="/img/food/maple-donuts.jpg" alt="Maple glazed donuts with maple crumbles on top." title="Maple glazed donuts with maple crumbles on top." class="photo-inline donut">

<img src="/img/food/maple-donut-box.jpg" alt="Box of maple glazed donuts." title="Box of maple glazed donuts." class="photo-inline donut">

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</div>
</div>
</div>

<div id="outline-container-snickerdoodles" class="outline-3">
<h3 id="snickerdoodles"><span class="section-number-3">3.13</span> <a href="#snickerdoodles">Snickerdoodles</a></h3>
<div class="outline-text-3" id="text-snickerdoodles">
<p>
source: <a href="https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/">https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/</a>
</p>
</div>
<div id="outline-container-org358160e" class="outline-4">
<h4 id="org358160e"><a href="#org358160e">Ingredients</a></h4>
<div class="outline-text-4" id="text-org358160e">
<ul class="org-ul">
<li>1 1/2 cups white sugar</li>
<li>1 cup softened butter</li>
<li>2 eggs</li>
<li>2 3/4 cups all-purpose flour</li>
<li>2 teaspoons cream of tartar</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>2 tablespoons white sugar</li>
<li>2 teaspoons ground cinnamon</li>
</ul>
</div>
</div>
<div id="outline-container-orgbd24057" class="outline-4">
<h4 id="orgbd24057"><a href="#orgbd24057">Directions</a></h4>
<div class="outline-text-4" id="text-orgbd24057">
<ol class="org-ol">
<li>Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease.</li>
<li>Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.</li>
<li>Mix 2 tablespoons white sugar and cinnamon together in a bowl.</li>
<li>Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.</li>
<li>Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.</li>
</ol>
</div>
</div>
</div>
</div>

<div id="outline-container-entrees" class="outline-2">
<h2 id="entrees"><span class="section-number-2">4</span> <a href="#entrees">Entrées</a></h2>
<div class="outline-text-2" id="text-entrees">
</div>
<div id="outline-container-ahi-ogo-poke" class="outline-3">
<h3 id="ahi-ogo-poke"><span class="section-number-3">4.1</span> <a href="#ahi-ogo-poke">Ahi Ogo Poke</a></h3>
<div class="outline-text-3" id="text-ahi-ogo-poke">
<p>
source: <a href="https://www.youtube.com/watch?v=2FXckaZQT7o">https://www.youtube.com/watch?v=2FXckaZQT7o</a>
</p>

<img src="/img/food/just-poke.jpg" alt="Bowl of Ahi Poke with green onions and sesame seeds." title="Bowl of Ahi Poke with green onions and sesame seeds." class="photo photo-small sushi">
</div>

<div id="outline-container-org268af75" class="outline-4">
<h4 id="org268af75"><a href="#org268af75">Ingredients</a></h4>
<div class="outline-text-4" id="text-org268af75">
<ul class="org-ul">
<li>1lb. quality Ahi tuna</li>
<li>1/8lb. ogo (seaweed)</li>
<li>1tsp. Hawaiian Alaea Salt</li>
<li>1tsp. Sesame seed oil</li>
<li>1tbls. Kukui Nut ground</li>
</ul>
</div>
</div>

<div id="outline-container-org020f1f7" class="outline-4">
<h4 id="org020f1f7"><a href="#org020f1f7">Directions</a></h4>
<div class="outline-text-4" id="text-org020f1f7">
<ol class="org-ol">
<li>Roughly chop ogo and place in a bowl. Sweet onions also  work.</li>
<li>Cube ahi and add to bowl. Mix in rest of ingredients</li>
</ol>

<img src="/img/food/ahi-poke.jpg" alt="Bowl of Ahi Poke with onions on rice." title="Bowl of Ahi Poke with onions on rice." class="photo-inline sushi">

<img src="/img/food/tuna.jpg" alt="Raw tuna steak on a cutting board with a knife." title="Raw tuna steak on a cutting board with a knife." class="photo-inline sushi">

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</div>
</div>
</div>
<div id="outline-container-ginger-meat" class="outline-3">
<h3 id="ginger-meat"><span class="section-number-3">4.2</span> <a href="#ginger-meat">Ginger Meat</a></h3>
<div class="outline-text-3" id="text-ginger-meat">
<p>
source: bema
</p>
</div>

<div id="outline-container-org7a88f75" class="outline-4">
<h4 id="org7a88f75"><a href="#org7a88f75">Ingredients</a></h4>
<div class="outline-text-4" id="text-org7a88f75">
<ul class="org-ul">
<li>Fresh ginger the size of palm</li>
<li>1 bulb garlic fresh</li>
<li>Equal soy sauce and water</li>
<li>Brown sugar to taste</li>
</ul>
</div>
</div>

<div id="outline-container-orgd26a3a8" class="outline-4">
<h4 id="orgd26a3a8"><a href="#orgd26a3a8">Directions</a></h4>
<div class="outline-text-4" id="text-orgd26a3a8">
<ol class="org-ol">
<li>Mince garlic, slice ginger, and mix with soy sauce and sugar.</li>
<li>Marinate any meat for 3 to 4 days.</li>
<li>Cook meat on grill.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-green-curry" class="outline-3">
<h3 id="green-curry"><span class="section-number-3">4.3</span> <a href="#green-curry">Green Curry</a></h3>
<div class="outline-text-3" id="text-green-curry">
<p>
source: <a href="https://rasamalaysia.com/green-curry/">https://rasamalaysia.com/green-curry/</a>, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes
</p>

<img src="/img/food/green-curry.jpg" alt="Bowl of green curry on rice." title="Bowl of green curry on rice." class="photo">
</div>

<div id="outline-container-orgadc1ed1" class="outline-4">
<h4 id="orgadc1ed1"><a href="#orgadc1ed1">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgadc1ed1">
<ul class="org-ul">
<li>1 1/2 tablespoons oil</li>
<li>2 tbsp green curry paste</li>
<li>8 oz. (226 g) chicken breast, cut into bite-sized pieces</li>
<li>1/2 cup coconut milk</li>
<li>1/2 cup water</li>
<li>4 oz. (115 g) bamboo shoot</li>
<li>5 kaffir lime leaves , lightly bruised</li>
<li>2 red chilies, cut into thick strips</li>
<li>1 tablespoon fish sauce</li>
<li>1/4 cup Thai basil leaves</li>
</ul>
</div>
</div>

<div id="outline-container-org5914e54" class="outline-4">
<h4 id="org5914e54"><a href="#org5914e54">Directions</a></h4>
<div class="outline-text-4" id="text-org5914e54">
<ol class="org-ol">
<li>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.</li>
<li>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.</li>
<li>Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-kalua-pork" class="outline-3">
<h3 id="kalua-pork"><span class="section-number-3">4.4</span> <a href="#kalua-pork">Kalua Pork</a></h3>
<div class="outline-text-3" id="text-kalua-pork">
<p>
source: <a href="https://www.youtube.com/watch?v=zQCmaoOlWks">https://www.youtube.com/watch?v=zQCmaoOlWks</a>, prep-time: 10 mins, cook-time: 12-17 hours
</p>
<img src="/img/food/kalua-pork-dutch-oven.jpg" alt="Dutch oven with shredded kalua pork." title="Dutch oven with shredded kalua pork." class="photo">
</div>

<div id="outline-container-orgc513784" class="outline-4">
<h4 id="orgc513784"><a href="#orgc513784">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgc513784">
<ul class="org-ul">
<li>1.5 tablespoons liquid smoke, Mesquite/Kiawe</li>
<li>7lb Pork Butt</li>
<li>1.5 Tbsp Hawaiian Alaea Salt</li>
</ul>
</div>
</div>

<div id="outline-container-org742746a" class="outline-4">
<h4 id="org742746a"><a href="#org742746a">Directions</a></h4>
<div class="outline-text-4" id="text-org742746a">
<ol class="org-ol">
<li>Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.</li>
<li>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.</li>
<li>Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.</li>
<li>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.</li>
<li>Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the  meat.</li>
<li>Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.</li>
</ol>

<img src="/img/food/kalua-pork.jpg" alt="Kalua pork after shredding on the stove." title="Kalua pork after shredding on the stove." class="photo-inline ">

<img src="/img/food/kalua-buddy.jpg" alt="Kalua pork on a page with mac salad." title="Kalua pork on a page with mac salad." class="photo-inline ">

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</div>
</div>
</div>

<div id="outline-container-meatloaf" class="outline-3">
<h3 id="meatloaf"><span class="section-number-3">4.5</span> <a href="#meatloaf">Meatloaf</a></h3>
<div class="outline-text-3" id="text-meatloaf">
<p>
source: Kaleb
</p>
</div>

<div id="outline-container-orgdabfd2e" class="outline-4">
<h4 id="orgdabfd2e"><a href="#orgdabfd2e">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgdabfd2e">
<ul class="org-ul">
<li>¾ to 1 lb ground beef</li>
<li>¾ to 1 lb sweet Italian pork sausage</li>
<li>1 pkg Stove Top Savory Herb stuffing mix</li>
<li>1 packet Lipton Beefy Onion soup mix.</li>
<li>1 tablespoon Dash seasoning</li>
<li>1 teaspoon ground black pepper</li>
<li>1 teaspoon MSG</li>
<li>1 packet (1 tsp) Herb-Ox sodium free beef boullion mix</li>
<li>½ teaspoon liquid smoke</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 ½ teaspoon dried thyme</li>
<li>1 cup hot (not boiling) water</li>
<li>2 eggs</li>
<li>2 handfuls shredded cheese</li>
<li>1 tablespoon browning sauce</li>
</ul>
</div>
</div>

<div id="outline-container-org99ce31b" class="outline-4">
<h4 id="org99ce31b"><a href="#org99ce31b">Directions</a></h4>
<div class="outline-text-4" id="text-org99ce31b">
<ol class="org-ol">
<li>Preheat oven to 350F.</li>
<li>Combine hot water, bouillon mix, soup mix, liquid smoke, MSG, dash seasoning, thyme, pepper, and Worcestershire. Stir in stuffing mix until moistened, allow to rest five to ten minutes to soak through.</li>
<li>Combine meats together until relatively homogenous.</li>
<li>Add stuffing mixture, eggs, and cheese and combine until thoroughly mixed. Form into two loaves on a baking tray.</li>
<li>Place in oven for 40 minutes.</li>
<li>Remove from oven and brush on browning sauce.</li>
<li>Return to oven for 15 minutes.</li>
<li>Remove from oven and allow to cool for ten minutes before slicing and serving.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-mochiko-chicken" class="outline-3">
<h3 id="mochiko-chicken"><span class="section-number-3">4.6</span> <a href="#mochiko-chicken">Mochiko Chicken</a></h3>
<div class="outline-text-3" id="text-mochiko-chicken">
<p>
source: <a href="https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/">https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/</a>, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes
</p>

<img src="/img/food/mochiko-chicken.jpg" alt="Mochiko Chicken" title="Mochiko Chicken" class="photo">
</div>

<div id="outline-container-org233a1fa" class="outline-4">
<h4 id="org233a1fa"><a href="#org233a1fa">Ingredients</a></h4>
<div class="outline-text-4" id="text-org233a1fa">
<ul class="org-ul">
<li>2 pounds boneless skinless chicken thighs</li>
<li>1/4 cup potato starch</li>
<li>1/4 cup mochiko flour</li>
<li>1/4 cup shoyu</li>
<li>1/4 cup granulated sugar</li>
<li>1/4 cup green onions, thinly sliced</li>
<li>1 tablespoon sesame seeds</li>
<li>1 teaspoon garlic, minced</li>
<li>1 teaspoon ginger, minced</li>
<li>1/2 teaspoon salt</li>
<li>2 eggs, beaten</li>
<li>oil for frying</li>
</ul>
</div>
</div>

<div id="outline-container-org94ea159" class="outline-4">
<h4 id="org94ea159"><a href="#org94ea159">Directions</a></h4>
<div class="outline-text-4" id="text-org94ea159">
<ol class="org-ol">
<li>Cut the chicken thighs in to about 1 inch size cubes and set aside.</li>
<li>In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.</li>
<li>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.</li>
<li>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).</li>
<li>Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.</li>
<li>ENJOY!</li>
</ol>

<img src="/img/food/mochiko-bowl.jpg" alt="Bowl of mochiko chicken with spicy mayo." title="Bowl of mochiko chicken with spicy mayo." class="photo photo-inline-large">
<img src="/img/food/spicy-mayo.jpg" alt="Bottle of spicy mayo made with homemade sriracha, mayonaise, and honey." title="Bottle of spicy mayo made with homemade sriracha, mayonaise, and honey." class="photo photo-inline-small">

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</div>
</div>
</div>

<div id="outline-container-peanut-butter-chicken" class="outline-3">
<h3 id="peanut-butter-chicken"><span class="section-number-3">4.7</span> <a href="#peanut-butter-chicken">Peanut Butter Chicken</a></h3>
<div class="outline-text-3" id="text-peanut-butter-chicken">
<p>
source: <a href="https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe">https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe</a>, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
</p>

<img src="/img/food/peanut-butter-chicken.jpg" alt="Peanut butter chicken with rice and broccoli." title="Peanut butter chicken with rice and broccoli." class="photo ">
</div>

<div id="outline-container-org2860fc7" class="outline-4">
<h4 id="org2860fc7"><a href="#org2860fc7">Ingredients</a></h4>
<div class="outline-text-4" id="text-org2860fc7">
<ul class="org-ul">
<li>800g (1 3/4 pounds) chicken breast</li>
<li>1/2 cup (125g) peanut butter</li>
<li>2 tablespoons soy sauce</li>
<li>2 tablespoons lemon juice</li>
<li>2 tablespoons honey</li>
<li>1 cup (240ml) coconut milk/cream</li>
<li>1 tablespoon grated ginger</li>
<li>3 garlic cloves</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
<li>1/4 teaspoon cumin</li>
<li>2-3 tablespoons vegetable oil</li>
<li>1/4 cup (37g) sesame seeds</li>
</ul>
</div>
</div>

<div id="outline-container-org7713819" class="outline-4">
<h4 id="org7713819"><a href="#org7713819">Directions</a></h4>
<div class="outline-text-4" id="text-org7713819">
<ol class="org-ol">
<li>Cut the chicken breast into small cubes.</li>
<li>In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic.</li>
<li>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.</li>
<li>Serve with rice and chopped herbs.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-pizza" class="outline-3">
<h3 id="pizza"><span class="section-number-3">4.8</span> <a href="#pizza">Pizza</a></h3>
<div class="outline-text-3" id="text-pizza">
<p>
source: Dough recipe from <a href="https://www.youtube.com/watch?v=FJxJhbCFsco">https://www.youtube.com/watch?v=FJxJhbCFsco</a>
</p>

<img src="/img/food/pizza-cooling.jpg" alt="Finished pizza cooling on a rack." title="Finished pizza cooling on a rack." class="photo ">
</div>

<div id="outline-container-org85e41a6" class="outline-4">
<h4 id="org85e41a6"><a href="#org85e41a6">Dough</a></h4>
<div class="outline-text-4" id="text-org85e41a6">
<ul class="org-ul">
<li>1/2 cup warm water</li>
<li>1/2 tsp sugar</li>
<li>1 tsp yeast</li>
<li>1 tsp olive oil</li>
<li>1/2 tsp salt</li>
<li>1 cup bread flour</li>
</ul>
</div>
</div>

<div id="outline-container-orgdc1f101" class="outline-4">
<h4 id="orgdc1f101"><a href="#orgdc1f101">Instructions</a></h4>
<div class="outline-text-4" id="text-orgdc1f101">
<ol class="org-ol">
<li>Mix warm water with yeast and sugar, leave for a few minutes to bloom.</li>
<li><p>
Add oil and salt, then mix in flour. Fold dough into ball, then move to an oiled container to ferment in the fridge for a day to a week.
</p>
<img src="/img/food/pizza-dough.jpg" alt="Jars of dough after fermenting for a day." title="Jars of dough after fermenting for a day." class="photo-inline">
<img src="/img/food/pizza-cheese.jpg" alt="Cutting cheese to place on the pizza, with the mixed sauce and dough rising in the pan." title="Cutting cheese to place on the pizza, with the mixed sauce and dough rising in the pan." class="photo-inline"></li>
<li>Remove dough from container and press into an oiled skillet. Go a bit up the edges of the pan to allow it to contract a bit as it rises for ~30 minutes.</li>
<li>Cook dough in skillet without any toppings or sauce until the bottom is browned as much as you like, usually a few minutes.</li>
<li>Remove from heat and add sauce, cheese, and any other toppings. I used 1/3 cup of pasta sauce made with onions and tomatoes from the garden, mixed with a teaspoon of sugar and a tablespoon of olive oil. For the cheese, I used monterey jack, but low fat mozzarella would be less greasy.</li>
<li>Cook under the broiler on high for 5-10 minutes, until the cheese is melted and browned.</li>
<li><p>
Carefully remove from pan and place on a cooling rack. Let it cool a few minutes before cutting into it. 
</p>
<img src="/img/food/pizza-sauce.jpg" alt="Jar of sauce that I made a few months earlier with tomatoes and onions from the garden." title="Jar of sauce that I made a few months earlier with tomatoes and onions from the garden." class="photo photo-inline-small">
<img src="/img/food/pizza-pan.jpg" alt="Cast iron skillet after removing from the oven." title="Cast iron skillet after removing from the oven." class="photo photo-inline-large">
<img src="/img/food/deep-dish-cheese.jpg" alt="A deep dish pizza made with the same dough recipe. Provolone cheese is laid out on the bottom." title="A deep dish pizza made with the same dough recipe. Provolone cheese is laid out on the bottom." class="photo photo-inline">
<img src="/img/food/deep-dish-sauce.jpg" alt="Deep dish pizza after filling with cheese, sausage, and sauce." title="Deep dish pizza after filling with cheese, sausage, and sauce." class="photo photo-inline">
<!--<img src="/img/food/deep-dish-done.jpg" alt="Deep dish pizza after removing from the oven." title="Deep dish pizza after removing from the oven." class="photo photo-inline">--> 
<img src="/img/food/deep-dish-slice.jpg" alt="A slice of deep dish pizza." title="A slice of deep dish pizza." class="photo photo-inline">
<img src="/img/food/jalapeno-pizza-togo.jpg" alt="Jalapeno pizza with honey in the sauce." title="Jalapeno pizza with honey in the sauce." class="photo photo-inline"></li>
</ol>
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</div>
</div>
</div>
<div id="outline-container-sesame-chicken" class="outline-3">
<h3 id="sesame-chicken"><span class="section-number-3">4.9</span> <a href="#sesame-chicken">Sesame Chicken</a></h3>
<div class="outline-text-3" id="text-sesame-chicken">
<p>
source: <a href="https://soupeduprecipes.com/sesame-chicken/">https://soupeduprecipes.com/sesame-chicken/</a>
</p>

<img src="/img/food/sesame-chicken.jpg" alt="Sesame chicken with rice and broccoli." title="Sesame chicken with rice and broccoli." class="photo">
</div>

<div id="outline-container-org7e651c0" class="outline-4">
<h4 id="org7e651c0"><a href="#org7e651c0">Ingredients</a></h4>
<div class="outline-text-4" id="text-org7e651c0">
<ul class="org-ul">
<li>1   lb   chicken thigh   cut into 1.5 inches cubes</li>
<li>2   cloves   of garlic</li>
<li>black pepper to taste</li>
<li>1.5   tsp   of soy sauce</li>
<li>1/2   tsp   of salt</li>
<li>3/8   tsp   of baking soda</li>
<li>1   egg white</li>
<li>0.5   tbsp   of starch   add it to the marinade</li>
<li>1   cup   of Potato starch   use it to coat the chicken</li>
<li>2   tbsp   of Honey</li>
<li>3   tbsp   of brown sugar</li>
<li>2.5   tbsp   of Soy sauce</li>
<li>3   tbsp   of water</li>
<li>2.5   tbsp   of ketchup</li>
<li>1   tbsp   of vinegar</li>
<li>Potato starch water to thicken the sauce   2 tsp of potato starch mixed with 2 tsp of water</li>
<li>1   tbsp   of sesame oil</li>
<li>1.5   tbsp   of Toasted sesame seeds</li>
<li>Diced scallion as garnish</li>
</ul>
</div>
</div>

<div id="outline-container-orge415350" class="outline-4">
<h4 id="orge415350"><a href="#orge415350">Directions</a></h4>
<div class="outline-text-4" id="text-orge415350">
<ol class="org-ol">
<li>Cut chicken into 1 inch cubes</li>
<li>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</li>
<li>Heat oil to 380F. Prepare starch on plate for dipping chicken</li>
<li>Take each piece and cover in starch before placing it in the fryer.</li>
<li>Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.</li>
<li>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.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-spam-fried-rice" class="outline-3">
<h3 id="spam-fried-rice"><span class="section-number-3">4.10</span> <a href="#spam-fried-rice">Spam Fried Rice</a></h3>
<div class="outline-text-3" id="text-spam-fried-rice">
<p>
source: yungmysterymane
</p>
</div>
<div id="outline-container-org8b2027c" class="outline-4">
<h4 id="org8b2027c"><a href="#org8b2027c">Ingredients:</a></h4>
<div class="outline-text-4" id="text-org8b2027c">
<ul class="org-ul">
<li>1 cup of cooked rice, cooled</li>
<li>1 egg</li>
<li>2 slices of Spam (or 1 Spam Single)</li>
<li>3 tablespoons of rice grain oil</li>
<li>1 tablespoon of shoyu soy sauce</li>
<li>1 tablespoon of minced garlic</li>
<li>1 teaspoon of butter</li>
<li>Ichimi togarashi (red pepper)</li>
<li>salt</li>
<li>cracked black pepper</li>
<li>dried parsley</li>
</ul>
</div>
</div>

<div id="outline-container-orgde27db7" class="outline-4">
<h4 id="orgde27db7"><a href="#orgde27db7">Directions:</a></h4>
<div class="outline-text-4" id="text-orgde27db7">
<ol class="org-ol">
<li>Fry spam in a pan until crip but not burned.</li>
<li>Cut spam into small cubes and set aside.</li>
<li>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.</li>
<li>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.</li>
<li>Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.</li>
<li>Cook rice until golden while stirring, then add spam and egg and continue to stir.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-spicy-ahi-poke" class="outline-3">
<h3 id="spicy-ahi-poke"><span class="section-number-3">4.11</span> <a href="#spicy-ahi-poke">Spicy Ahi Tuna Poke Bowl</a></h3>
<div class="outline-text-3" id="text-spicy-ahi-poke">
<p>
source: <a href="https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/">https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/</a>, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
</p>

<img src="/img/food/poke.jpg" alt="Plate of Ahi Limu Poke with rice and spicy poke sauce." title="Plate of ahi limu poke with rice and spicy poke sauce." class="photo sushi">
</div>

<div id="outline-container-org6230ae6" class="outline-4">
<h4 id="org6230ae6"><a href="#org6230ae6">Ingredients</a></h4>
<div class="outline-text-4" id="text-org6230ae6">
<ul class="org-ul">
<li>280 g ahi tuna (a little more than 1/2 lbs)</li>
<li>20 g chopped onion (0.7oz)</li>
<li>1  green onion</li>
<li>1 clove garlic</li>
<li>1 tbsp mayonnaise</li>
<li>2 tsp Sriracha sauce</li>
<li>1.5 tbsp soy sauce</li>
<li>1 tsp salt</li>
<li>2 tsp sesame oil</li>
<li>1/2 tsp chili flakes</li>
<li>1/2  avocado (optional)</li>
<li>sesame seeds</li>
<li>chopped green onion</li>
<li>2  bowls cooked rice</li>
</ul>
</div>
</div>

<div id="outline-container-orgc7b2bf0" class="outline-4">
<h4 id="orgc7b2bf0"><a href="#orgc7b2bf0">Directions</a></h4>
<div class="outline-text-4" id="text-orgc7b2bf0">
<ol class="org-ol">
<li>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.)</li>
<li>Slice onion thinly then cut into 1/2 inch length. Cut green onions into thin slices.</li>
<li>Make spicy sauce by mixing mayonnaise and sriracha sauce and set aside.</li>
<li>Cut the ahi tuna into bite size pieces.</li>
<li>In a large bowl, put the ahi tuna, soy sauce, sesame oil, salt, chili flakes, onions and green onions. Stir gently and combine.</li>
<li>Let it sit in the fridge for about 2 hours. (If you want to eat it right away, skip this step. )</li>
<li>Add the spicy sauce to the bowl and mix well. (You can add spicy sauce when you add all other seasonings too. )</li>
<li>Right before serving, slice the avocado.</li>
<li>Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.</li>
</ol>

<center><img src="/img/food/poke-bowls.jpg" alt="Bowl of poke being prepared with seaweed, kukui nuts, sesame oil, and salt." title="Bowl of poke being prepared with seaweed, kukui nuts, sesame oil, and salt." class="photo-inline photo-inline-large sushi">
<img src="/img/food/poke-sauce.jpg" alt="Homemade sriracha and spicy mayo for poke." title="Homemade sriracha and spicy mayo for poke." class="photo-inline photo-inline-small sushi">
<img src="/img/food/poke-togo.jpg" alt="Togo is staring at a bowl of poke." title="Togo is staring at a bowl of poke." class="photo-inline sideban sushi"></center>

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</div>
</div>
</div>

<div id="outline-container-turkey-jook" class="outline-3">
<h3 id="turkey-jook"><span class="section-number-3">4.12</span> <a href="#turkey-jook">Turkey Jook</a></h3>
<div class="outline-text-3" id="text-turkey-jook">
<img src="/img/food/jook.jpg" alt="Bowl of turkey jook." title="Bowl of turkey jook." class="photo">
<p>
source: bema
</p>
</div>

<div id="outline-container-org1568438" class="outline-4">
<h4 id="org1568438"><a href="#org1568438">Ingredients</a></h4>
<div class="outline-text-4" id="text-org1568438">
<ul class="org-ul">
<li>1/4 cup soy sauce</li>
<li>Turkey carcas</li>
<li>Celery</li>
<li>Onions</li>
<li>1 cup rice</li>
<li>8 cups water</li>
</ul>
</div>
</div>

<div id="outline-container-org2a658bd" class="outline-4">
<h4 id="org2a658bd"><a href="#org2a658bd">Directions</a></h4>
<div class="outline-text-4" id="text-org2a658bd">
<ol class="org-ol">
<li>Put turkey carcas in crock pot with  water. Add celery, onions, soy sauce.</li>
<li>Cook 4-5 hours on low.</li>
<li>Remove bones and stir.</li>
<li>Add rice and cook for around 30-40 more minutes.</li>
</ol>

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</div>
</div>
</div>
</div>
<div id="outline-container-sides" class="outline-2">
<h2 id="sides"><span class="section-number-2">5</span> <a href="#sides">Sides</a></h2>
<div class="outline-text-2" id="text-sides">
</div>
<div id="outline-container-blue-cheese-dressing" class="outline-3">
<h3 id="blue-cheese-dressing"><span class="section-number-3">5.1</span> <a href="#blue-cheese-dressing">Blue Cheese Dressing</a></h3>
<div class="outline-text-3" id="text-blue-cheese-dressing">
<p>
source: <a href="https://www.tasteofhome.com/recipes/blue-cheese-dressing/">https://www.tasteofhome.com/recipes/blue-cheese-dressing/</a>, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
</p>
</div>
<div id="outline-container-orge61153f" class="outline-4">
<h4 id="orge61153f"><a href="#orge61153f">Ingredients</a></h4>
<div class="outline-text-4" id="text-orge61153f">
<ul class="org-ul">
<li>1-1/2 cups mayonnaise</li>
<li>1/2 cup sour cream</li>
<li>1/4 cup cider vinegar</li>
<li>4 teaspoons sugar</li>
<li>1/2 teaspoon ground mustard</li>
<li>1/2 teaspoon garlic powder</li>
<li>1/2 teaspoon onion powder</li>
<li>1 cup (4 ounces) crumbled blue cheese</li>
</ul>
</div>
</div>
<div id="outline-container-org7b7acb4" class="outline-4">
<h4 id="org7b7acb4"><a href="#org7b7acb4">Directions</a></h4>
<div class="outline-text-4" id="text-org7b7acb4">
<ol class="org-ol">
<li>In a bowl, combine the first seven ingredients.</li>
<li>Stir in the blue cheese.</li>
<li>Cover and chill at least 2 hours. Store in the refrigerator.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-chicken-enchalada-soup" class="outline-3">
<h3 id="chicken-enchalada-soup"><span class="section-number-3">5.2</span> <a href="#chicken-enchalada-soup">Chicken Enchalada Soup</a></h3>
<div class="outline-text-3" id="text-chicken-enchalada-soup">
<p>
source: copy kat recipes, Makes 1 1/2 gallons or 16-20 servings.
</p>
</div>

<div id="outline-container-orgcb31c0a" class="outline-4">
<h4 id="orgcb31c0a"><a href="#orgcb31c0a">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgcb31c0a">
<ul class="org-ul">
<li>1/2 c. Vegetable oil</li>
<li>1/4 c. Chicken base</li>
<li>3 c.  Diced Yellow onions</li>
<li>2 tsp. ground Cumin</li>
<li>2 tsp. Chili powder</li>
<li>2 tsp. granulated garlic</li>
<li>1/2 tsp. Cayenne pepper</li>
<li>2 c.    Masa Harina</li>
<li>4 quarts Water divided</li>
<li>2 c. crushed Tomatoes</li>
<li>1/2 lb. processed American cheese, cut in small cubes</li>
<li>3 lb. cooked, cubed chicken</li>
</ul>
</div>
</div>

<div id="outline-container-orgce5e581" class="outline-4">
<h4 id="orgce5e581"><a href="#orgce5e581">Directions</a></h4>
<div class="outline-text-4" id="text-orgce5e581">
<ol class="org-ol">
<li>In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.</li>
<li>In another container, combine masa Harina with 1 quart water.  Stir until all lumps dissolve.  Add to  sauteed onions and bring to a boil.</li>
<li>Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from Masa Harina.</li>
<li>Add remaining 3 quarts water to pot.  Add tomatoes; let  mixture return to boil stirring occasionally.</li>
<li>Add cheese to soup.  Cook stirring occasionally, until cheese melts.</li>
<li>Add  chicken; heat through.</li>
<li>Pico de Gallo: Combine Diced tomatoes, Diced seeded fresh jalapenos, Chopped red onion, Chopped fresh cilantro, and toss with lemon juice.  Allow to marinate for at least a few hours, drain off juice before serving.</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-cream-tuna" class="outline-3">
<h3 id="cream-tuna"><span class="section-number-3">5.3</span> <a href="#cream-tuna">Cream Tuna</a></h3>
<div class="outline-text-3" id="text-cream-tuna">
<p>
source: bema
</p>
</div>

<div id="outline-container-org259dc49" class="outline-4">
<h4 id="org259dc49"><a href="#org259dc49">Ingredients</a></h4>
<div class="outline-text-4" id="text-org259dc49">
<ul class="org-ul">
<li>1 onion</li>
<li>Family pouch tuna</li>
<li>Small can peas</li>
<li>1 can Milk</li>
</ul>
</div>
</div>

<div id="outline-container-orgab723b6" class="outline-4">
<h4 id="orgab723b6"><a href="#orgab723b6">Directions</a></h4>
<div class="outline-text-4" id="text-orgab723b6">
<ol class="org-ol">
<li>Chop up onion and brown.</li>
<li>Mix in tuna, peas, and milk.</li>
<li>Cook on stove for 5 minutes.</li>
</ol>
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</div>
</div>
</div>
<div id="outline-container-garlic-aioli" class="outline-3">
<h3 id="garlic-aioli"><span class="section-number-3">5.4</span> <a href="#garlic-aioli">Garlic Aioli</a></h3>
<div class="outline-text-3" id="text-garlic-aioli">
<p>
source: <a href="https://www.allrecipes.com/recipe/213608/garlic-aioli">https://www.allrecipes.com/recipe/213608/garlic-aioli</a>, servings: 8, prep-time: 10 mins
</p>
</div>

<div id="outline-container-org3183589" class="outline-4">
<h4 id="org3183589"><a href="#org3183589">Ingredients</a></h4>
<div class="outline-text-4" id="text-org3183589">
<ul class="org-ul">
<li>3/4 cup mayonnaise</li>
<li>3 cloves garlic, minced</li>
<li>2  1/2 tablespoons lemon juice</li>
<li>3/4 teaspoon salt</li>
<li>1/2 teaspoon ground black pepper</li>
</ul>
</div>
</div>

<div id="outline-container-org0bb506e" class="outline-4">
<h4 id="org0bb506e"><a href="#org0bb506e">Directions</a></h4>
<div class="outline-text-4" id="text-org0bb506e">
<ol class="org-ol">
<li>Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-mac-salad" class="outline-3">
<h3 id="mac-salad"><span class="section-number-3">5.5</span> <a href="#mac-salad">Macaroni Salad</a></h3>
<div class="outline-text-3" id="text-mac-salad">
<p>
source: bema
</p>

<img src="/img/food/mac-salad.jpg" alt="Mac salad." title="Mac salad." class="photo">
</div>


<div id="outline-container-org4d4fc6b" class="outline-4">
<h4 id="org4d4fc6b"><a href="#org4d4fc6b">Ingredients</a></h4>
<div class="outline-text-4" id="text-org4d4fc6b">
<ul class="org-ul">
<li>1/2 box macaroni</li>
<li>Small pouch tuna</li>
<li>3 boiled eggs</li>
<li>Small can peas</li>
<li>2 or 3 stalks of celery</li>
<li>Mayonnaise</li>
<li>Black pepper</li>
</ul>
</div>
</div>

<div id="outline-container-org4a4e97b" class="outline-4">
<h4 id="org4a4e97b"><a href="#org4a4e97b">Directions</a></h4>
<div class="outline-text-4" id="text-org4a4e97b">
<ol class="org-ol">
<li>Cook macaroni</li>
<li>Mix in bowl and chil</li>
</ol>

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</div>
</div>
</div>
<div id="outline-container-onion-rings" class="outline-3">
<h3 id="onion-rings"><span class="section-number-3">5.6</span> <a href="#onion-rings">Onion Rings</a></h3>
<div class="outline-text-3" id="text-onion-rings">
<p>
source: <a href="https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/">https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/</a>
</p>
</div>

<div id="outline-container-org1373373" class="outline-4">
<h4 id="org1373373"><a href="#org1373373">Ingredients</a></h4>
<div class="outline-text-4" id="text-org1373373">
<ul class="org-ul">
<li>2 eggs</li>
<li>1 cup milk</li>
<li>1 cup all-purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>2 teaspoons onion salt</li>
<li>1 quart vegetable oil for frying</li>
<li>4 large onions, peeled and sliced into rings</li>
</ul>
</div>
</div>

<div id="outline-container-orge3456a2" class="outline-4">
<h4 id="orge3456a2"><a href="#orge3456a2">Directions</a></h4>
<div class="outline-text-4" id="text-orge3456a2">
<ol class="org-ol">
<li>Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.</li>
<li>Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).</li>
<li>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.</li>
</ol>

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</div>
</div>
</div>

<div id="outline-container-sally-lunn-buns" class="outline-3">
<h3 id="sally-lunn-buns"><span class="section-number-3">5.7</span> <a href="#sally-lunn-buns">Sally Lunn Buns</a></h3>
<div class="outline-text-3" id="text-sally-lunn-buns">
<p>
source: Tasting History, <a href="https://www.youtube.com/watch?v=w36CYveyCxU">https://www.youtube.com/watch?v=w36CYveyCxU</a>
</p>

<img src="/img/food/buns.jpg" alt="Cooked buns on a baking sheet." title="Cooked buns on a baking sheet." class="photo">
</div>


<div id="outline-container-orgeb15a9e" class="outline-4">
<h4 id="orgeb15a9e"><a href="#orgeb15a9e">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgeb15a9e">
<ul class="org-ul">
<li>1 1/4cup (280ml) whole milk</li>
<li>6 tablespoons (85g) of butter at room temperature</li>
<li>1/4 cup (50g) sugar</li>
<li>3 3/4 cup (450g) of bread flour (or all purpose)</li>
<li>7g instant yeast or active dry yeast.</li>
<li>2 eggs (Plus an extra egg for the egg wash)</li>
<li>The zest of 1 lemon</li>
<li>1 1/2 teaspoons of salt</li>
<li>2-3 saffron threads (optional; for color only)</li>
</ul>
</div>
</div>

<div id="outline-container-orgba6d580" class="outline-4">
<h4 id="orgba6d580"><a href="#orgba6d580">Directions</a></h4>
<div class="outline-text-4" id="text-orgba6d580">
<ol class="org-ol">
<li>Warm milk to 90-110F, add yeast. Mix in sugar and butter.</li>
<li>Sift flour into mixer. Add starter, lemon zest, eggs, and salt. Work dough until sticky, around 8 minutes in a mixer.</li>
<li>Cover and rise 60-90 minutes or until doubled.</li>
<li>Punch down on a lightly floured surface, split into 3 or 6 pieces. Shape into balls and place on a baking sheet. Cover and rise for 45-60 minutes.</li>
<li>Preheat oven to 400F, make egg wash with an egg and a tablespoon of water. Brush onto buns.</li>
<li>Bake for 15 minutes, or until the internal temperature is 190-200F.</li>
</ol>


<img src="/img/food/buns-rising.jpg" alt="Buns rising in the oven." title="Buns rising in the oven." class="photo-inline ">
<img src="/img/food/buns-egg-wash.jpg" alt="Buns after brushing with egg wash." title="Buns after brushing with egg wash." class="photo-inline ">

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</div>
</div>
</div>

<div id="outline-container-spicy-cheese-bread" class="outline-3">
<h3 id="spicy-cheese-bread"><span class="section-number-3">5.8</span> <a href="#spicy-cheese-bread">Spicy Cheese Bread</a></h3>
<div class="outline-text-3" id="text-spicy-cheese-bread">
<p>
source: <a href="https://www.browneyedbaker.com/spicy-cheese-bread/">https://www.browneyedbaker.com/spicy-cheese-bread/</a>
</p>
<img src="/img/food/spicy-cheese-bread.jpg" alt="Loaf of spicy cheese bread on cooling rack." title="Loaf of spicy cheese bread on cooling rack." class="photo">
</div>

<div id="outline-container-orgb80183b" class="outline-4">
<h4 id="orgb80183b"><a href="#orgb80183b">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgb80183b">
<ul class="org-ul">
<li>3 1/4 cups flour</li>
<li>1/4 cup sugar</li>
<li>1 tablespoon instant yeast</li>
<li>1 1/2 teaspoons red pepper flakes</li>
<li>1 1/4 teaspoons salt</li>
<li>1/2 cup warm water or milk</li>
<li>2 eggs + 3 yolks, 1 egg for wash</li>
<li>1 stick butter for dough</li>
<li>8oz Monterey Jack, cubed</li>
<li>8oz Provolone, cubed</li>
<li>1 teaspoon pepper flakes for topping</li>
<li>1 tablespoon butter to brush</li>
</ul>
</div>
</div>

<div id="outline-container-org5b7aae7" class="outline-4">
<h4 id="org5b7aae7"><a href="#org5b7aae7">Directions</a></h4>
<div class="outline-text-4" id="text-org5b7aae7">
<ol class="org-ol">
<li>Mix dry dough ingredients in bowl. Combine warm water, eggs, yolk, and butter. Add egg mixture to flour and knead for 4-8 minutes in mixer.</li>
<li>Shape into ball and move to greased bowl. Let rise for 1.5-2 hours.</li>
<li>Grease 9 inch cake pan, or two smaller pans to split into smaller loaves.</li>
<li><p>
Roll dough to 18x12" rectangle on unfloured surface. Distribute cheese evenly and roll into a log ~30 inches long.
</p>
<center><img src="/img/food/dough-cheese.jpg" alt="Dough spread out with cheese before rolling." title="Dough spread out with cheese before rolling." class="photo-inline sideban"></center></li>
<li><p>
Wind into coil on cake pan and tuck end underneath, let rise for 1-1.5 hours.
</p>
<center><img src="/img/food/twisted-dough.jpg" alt="Dough after adding cheese and shaping, ready to rise." title="Dough after adding cheese and shaping, ready to rise." class="photo-inline ">
<img src="/img/food/dropped-loaf.jpg" alt="Don't drop the loaf after rising." title="Don't drop the loaf after rising." class="photo-inline "></center></li>
<li>Preheat oven to 350F.</li>
<li>Brush loaf with egg wash, sprinkle on pepper flakes. Bake around 25 minutes until golden brown. Rotate loaf and tent with foil, cook for another 25 minutes until internal temperature is 190F.</li>
<li><p>
Move to wire rack and brush with butter. 
</p>

<center> <img src="/img/food/cheese-bread-loaves.jpg" alt="Four cheese bread loaves ready to rise." title="Four cheese bread loaves ready to rise." class="photo-inline sideban">
<img src="/img/food/pepper-flakes.jpg" alt="Pepper flakes made from dried jalapenos and habaneros picked from my garden." title="Pepper flakes made from dried jalapenos and habaneros picked from my garden." class="photo-inline ">
<img src="/img/food/garden-flake-loaf.jpg" alt="Loaf after rising with egg wash and dried peppers from the garden." title="Loaf after rising with egg wash and dried peppers from the garden." class="photo-inline "></center></li>
</ol>

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</div>
</div>

<div id="outline-container-yeast-rolls" class="outline-3">
<h3 id="yeast-rolls"><span class="section-number-3">5.9</span> <a href="#yeast-rolls">Yeast Rolls</a></h3>
<div class="outline-text-3" id="text-yeast-rolls">
<p>
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour
</p>
</div>

<div id="outline-container-orgc168683" class="outline-4">
<h4 id="orgc168683"><a href="#orgc168683">Ingredients</a></h4>
<div class="outline-text-4" id="text-orgc168683">
<ul class="org-ul">
<li>1 package dry yeast</li>
<li>2 cups warm water</li>
<li>1/4 cup sugar</li>
<li>3/4 cup oil</li>
<li>1 egg</li>
<li>6 cups self rising flour</li>
</ul>
</div>
</div>

<div id="outline-container-org6b1613f" class="outline-4">
<h4 id="org6b1613f"><a href="#org6b1613f">Directions</a></h4>
<div class="outline-text-4" id="text-org6b1613f">
<ol class="org-ol">
<li>In a large mixing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.</li>
<li>Add sugar, eggs, and oil then mix. Add flour and stir well.</li>
<li>Cover and place in refrigerator for at least half a day. Dough will keep for around a week.</li>
<li>Spoon dough into muffin tins and let rise at room temperature for around an hour.</li>
<li>Bake at 350F until brown.</li>
</ol>

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</div>
<div id="postamble" class="status">
<p class="author">Author: Emacs 27.1 (Org mode 9.3), <a href="http://gnuisnotunix.com/recipes">http://gnuisnotunix.com/recipes</a></p>
<p class="date">Created: 2022-03-08 Tue 11:19</p>
<p class="validation"><a href="https://validator.w3.org/check?uri=referer">Validate</a></p>
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