recipes/recipes.org

:CONFIG:

<p>
<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>
</p>

:END:

Publishing noexport

(setq org-html-self-link-headlines 1) (setq html-head-include-scripts nil) (org-latex-export-to-pdf) (org-html-export-to-html) (shell-command-to-string "pdfbook2 recipes.pdf -b 10 -t 10 -o 10 -i 10 -n -p letterpaper")  (shell-command-to-string "scp recipes.html recipes.pdf recipes-book.pdf recipes.org webserver:/var/www/html/recipes/")

Breakfast

Angel Biscuits

:PROPERTIES: :CUSTOM_ID: breakfast :END: :PROPERTIES: :CUSTOM_ID: angel-biscuits :END: 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">
</p>

Ingredients

• 5 cups all purpose flour
• 3T sugar
• 1t salt
• 1t baking soda
• 3t baking powder
• 2 packs active yeast
• 1/2 cup warm water
• 3/4 cup butter
• 2 cups buttermilk

Directions

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

Bacon Gravy

:PROPERTIES: :CUSTOM_ID: bacon-gravy :END:

source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, 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">
</p>

Ingredients

• 4 thick slices bacon
• 1 cup milk, or as needed
• 1/4 cup all-purpose flour
• salt and pepper to taste

Directions

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

Cinnamon Rolls

source: https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473

<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">
</p>

Dough

• 4 large eggs
• 3/4 cup granulated sugar (6 ounces)
• 1 teaspoon fine salt
• 2 cups lukewarm milk
• 1/2 cup (4 ounces) butter, at room temperature
• 8 cups all-purpose flour, divided
• 2 tablespoons active dry yeast
• Oil, for brushing

Filling

• 2 cups packed brown sugar
• 3 tablespoons ground cinnamon
• 1/2 cup butter room temp

Frosting

• 1/4 cup butter, softened
• 4oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 teaspoons milk
• 1-1/2 cups confectioners' sugar

Directions

1. 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.
2. Form ball with dough and move to greased bowl, then cover to rise for an hour.
3. 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.
4. For icing, whisk together softened butter, cream cheese, vanilla, salt, and milk. Slowly whisk in powdered sugar.

<p>
<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">
</p>
<p>
<img src="/img/food/cinnamon-roll-frosted.jpg" alt="Cinnamon roll with frosting." title="Cinnamon roll with frosting." class="photo photo-inline">
</p>

Crepes

:PROPERTIES: :CUSTOM_ID: crepes :END: source: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74, 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">
</p>

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 2 eggs

COMMENT Ingredients

• Butter
• Applesauce, sweetened berries, jelly or jam, if desired
• Powdered sugar, if desired

COMMENT Directions

1. In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
3. Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.

Directions

1. Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
2. Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.

Dutch Baby

:PROPERTIES: :CUSTOM_ID: dutch-baby :END: source: https://cooking.nytimes.com/recipes/6648-dutch-baby, 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">
</p>

Ingredients

Directions

• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 tablespoon sugar
• Pinch of nutmeg
• 4 tablespoons unsalted butter
• Syrup, preserves, confectioners' sugar or cinnamon sugar

1. Preheat oven to 425 degrees.
2. Whisk eggs, flour, milk, sugar and nutmeg until smooth.
3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancake from oven, cut into wedges

Eggs Benedict

:PROPERTIES: :CUSTOM_ID: eggs-benedict :END: source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, 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">
</p>

Ingredients

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

COMMENT Directions

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Directions

<p>
<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">
</p>

1. 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.
2. 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.
3. 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.
4. Cook bacon in a pan and toast english muffins.
5. Spread butter on muffins, add bacon, egg, and sauce.

Pancakes

:PROPERTIES: :CUSTOM_ID: pancakes :END: source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c14, 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">
</p>

Ingredients

COMMENT Directions

• 1 egg
• 1 cup all-purpose flour or whole wheat flour
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 tablespoons vegetable oil or melted butter

1. In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
3. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Directions

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

Canning

COMMENT Apple Pectin

:PROPERTIES: :CUSTOM_ID: canning :END: :PROPERTIES: :CUSTOM_ID: apple-pectin :END: source: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/, servings: 1 1/2 cups, time: 24 hours (60 minutes active cooking)

Ingredients:

• 7 large, tart apples
• 4 cups water
• 2 tablespoons lemon juice

COMMENT Choosing your apples

The type of apple used is very important for this recipe, and will make or break your pectin’s effectiveness. As an apple ripens, its pectin is broken down. This means that the riper your apples, the less pectin you’ll have in your final product. To figure out how ripe an apple is, observe its appearance. The best apples will be green, harder than ripe apples, and will taste sour. These apples have the most pectin and will be best for this recipe.

As you begin working with your homemade pectin, you’ll become familiar with how much you’ll need for different recipes. Start off using the amounts suggested, and adjust as needed for the strength of your pectin.

Instructions:

1. Wash the apples, but do not peel them.
2. Cut apples into quarters, core included.
3. Put apples in a large pot, add water and lemon juice. Bring mixture to boil.
4. Let boil for 40 minutes, stirring at the halfway mark.
5. Strain the mixture through cheesecloth. Let the mixture strain overnight to get the most pectin.
6. Boil the pectin and cook until reduced by half – about 20 minutes.
7. Refrigerate to use within four days, or store in the freezer for up to six months.

Coffee Jelly

Ingredients

:PROPERTIES: :CUSTOM_ID: coffee-jelly :END: source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars

COMMENT Directions

• 4 cups VERY strongly brewed coffee preferably a darker roast
• 1/4 cup lemon juice
• 5 1/2 cups granulated sugar
• 1 1/3 cups Dutch gel pectin
• 5 to 6 jelly jars with new two-piece lids. 8 ounce

1. Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
2. Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.

Directions

1. Stir coffee and lemon juice together and boil at high heat.
2. Mix sugar and pectin in another bowl.
3. Whisk in sugar and pectin, bring to a rolling boil for 1 minute.
4. Ladle into sterilized jars and boil for 10 minutes.

Dill Pickles

:PROPERTIES: :CUSTOM_ID: dill-pickles :END: source: https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes

Ingredients

• 11 cups water
• 5 cups white vinegar
• 1 cup canning salt
• 12 pounds pickling cucumbers, quartered or halved lengthwise
• 9 dill sprigs or heads
• 18 garlic cloves
• 18 dried hot chilies

Directions

1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
2. Pack cucumbers into nine hot quart jars within 1/2 in. of top.
3. Place one dill head, two garlic cloves and two peppers in each jar.
4. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Habanero Jam

:PROPERTIES: :CUSTOM_ID: habanero-jam :END: source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/

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

Ingredients

• 1/2 pound habanero peppers chopped
• 4 cups granulated sugar
• 1 1/4 cups cider vinegar
• 1/4 cup lemon juice
• 1 teaspoon salt
• 3 ounces liquid fruit pectin
• 4 drops food coloring if preferred

Directions

1. 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.
2. Scoop out the peppers and add to a large pan.
3. Add sugar, vinegar, lemon juice, and salt.
4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
5. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
6. If using food coloring, add it now and stir.
7. Ladle jam into sterilized jars and cover.
8. Process jars in a boiling hot water bath for 10 minutes.
9. Remove and let cool overnight.

Homemade Ketchup

:PROPERTIES: :CUSTOM_ID: homemade-ketchup :END: source: https://www.simplycanning.com/homemade-ketchup/

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

Ingredients

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

Directions

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

<p>
<img src="/img/food/ketchup-pot.jpg" alt="Ketchup cooking in a pot." title="Ketchup cooking in a pot." class="photo photo-inline-large">
</p>
<p>
<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">
</p>

Homemade Sriracha

:PROPERTIES: :CUSTOM_ID: homemade-sriracha :END: source: https://freshbitesdaily.com/sriracha/

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

Ingredients

• 1 pound peppers (Choose carefully for color and heat.)
• 2 heads of garlic
• 2 1/2 cups distilled white vinegar
• 2 tablespoons sugar or honey
• 1 tablespoon sea salt

Directions

1. Wash the peppers and spread them out to dry.
2. Cut off the pepper tops and discard.
3. Slice the peppers in half. Remove and discard the seeds and membranes.
4. Peel and mince the garlic cloves.
5. 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.
6. Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.
7. This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.
8. Cook the vinegar until it is reduced by half.
9. Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
10. Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
11. Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.

Jalapeño Jam

:PROPERTIES: :CUSTOM_ID: jalapeno-jam :END: source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, 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">
</p>

Ingredients

• 1 large green bell pepper
• 12 jalapeño peppers
• 1- 1/2 cups apple cider vinegar
• 1 pinch salt
• 4- 1/4 cups granulated sugar
• 4 ounces liquid pectin
• 4 jalapeño peppers, seeded and finely chopped

COMMENT Directions

1. Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Directions

1. Blend peppers together until finely chopped. Add vinegar to help blending.
2. Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.
3. Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
4. Ladle into sterile jars and boil for 10 minutes.

Pickled Jalapeño Peppers

:PROPERTIES: :CUSTOM_ID: pickled-jalapenos :END: source: https://vanillaandbean.com/pickled-jalapeno-peppers/, 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">
</p>

Ingredients

• 1 1/2 lbs (675g) Jalapeño Peppers
• 2 C (530g) Water
• 2 C (515g) Distilled White Vinegar
• 2 Tbs Fine Sea Salt
• 2 Tbs Cane Sugar
• 2 Fat Cloves of Garlic minced

COMMENT Directions

1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
2. Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
3. In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
4. Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.
5. At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
6. If Canning:
7. Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
8. Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
9. Lid the peppers and gently twist the lid rings on the jars.
10. Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars.
11. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
12. For Quick/Refrigerator Pickled Jalapeños: Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
13. If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños. If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
14. Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.

Directions

1. Sterilize three 16oz jars and lids in a boiling water bath.
2. Wash peppers and cut into rings.
3. 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.
4. Pack peppers into jars fairly tight and pour brine over them. Leave 1/2" headroom over peppers.
5. To seal jars:
6. Bring large pot to a boil, there should be enough water to cover top of jars with an inch of water.
7. Lid peppers and gently tighten rings on jars.
8. Boil jars for 10 minutes.
9. Dry off jars and set aside to cool.
10. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.

Strawberry Jalapeño Jam

:PROPERTIES: :CUSTOM_ID: strawberry-jalapeno-jam :END: source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour

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

Ingredients

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

COMMENT Directions

1. Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeño pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
3. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

Directions

1. Sterilize 8 half pint canning jars.
2. Place crushed strawberries, processed jalapenos, lemon juice, and pectin in a large pot.
3. Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
4. Fill jars with jam and process in hot water bath.

Desserts

Apple Crumble

:PROPERTIES: :CUSTOM_ID: desserts :END: :PROPERTIES: :CUSTOM_ID: apple-crumble :END: source: work CSA

Filling

• 2 lbs. Apples
• 1 tbsp. flour
• 1/2 cup white sugar
• 2 tbsp. lemon juice
• 1/2 tsp. ground cinnamon

Topping

• 1 cup rolled oats
• 1 cup flour
• 1 cup brown sugar
• 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 cup unsalted butter
• Pinch of salt

Directions

1. Preheat oven to 350F
2. Peel, core, and slice apples into 1/2 inch chunks.
3. In a large bowl, combine apples with sugar, flour, lemon juice, and cinnamon.
4. Place topping ingredients in bowl, mix until clumps form.
5. Place apples in large baking pan and cover with topping.
6. Bake for 30-40 minutes or until golden brown. Remove and let stand for 10 minutes to set.

Berry Pie

:PROPERTIES: :CUSTOM_ID: berry-pie :END: source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins

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

Ingredients

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

Directions

1. Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
# Strain berries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
3. 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.
4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Boston Cream Donuts

:PROPERTIES: :CUSTOM_ID: boston-cream-doughnuts :END: source: https://cooking.nytimes.com/recipes/1017066-boston-cr, 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">
</p>

Ingredients

• 1 1/2 cups milk
• 2 1/2 teaspoons active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 1/2 cups flour
• 2 quarts neutral oil

COMMENT Directions

1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the donuts with a donut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the donut holes. If you’re making filled donuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
4. Put the donuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
5. About 15 minutes before the donuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
6. Carefully add the donuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Donut holes cook faster. Transfer the donuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the donuts in the glaze, and let it harden on a rack.
8. Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
9. To fill the donuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the donut, and squeeze. (Alternatively, poke a chopstick into the side of the donut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the donut. If the filling clumps up toward the center of the donut, just press lightly on the top to distribute it evenly.)

COMMENT Directions

1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
6. Add donuts to oil in batches, pick them up with a metal spatula if needed. Cook until golden and remove to rack.
7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the donuts in the glaze, and let it harden on a rack.
8. For cream filling, combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
9. Fill donuts with pastry bag. You can make a cavity inside using a chopstick.

Directions

1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.

#+BEGIN_EXPORT html #+END_EXPORT #+BEGIN_EXPORT html #+END_EXPORT

1. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
#+BEGIN_EXPORT html #+END_EXPORT #+BEGIN_EXPORT html #+END_EXPORT
2. 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.
3. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
4. Add donuts to oil in batches. Cook until golden and remove to rack.
#+BEGIN_EXPORT html #+END_EXPORT #+BEGIN_EXPORT html #+END_EXPORT
5. For cream filling
6. combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
7. 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).
8. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
9. Fill donuts with pastry bag. You can make a cavity inside using a chopstick.
10. For the glaze
11. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
12. Dip the tops of the donuts in the glaze, and let it harden on a rack.

#+BEGIN_EXPORT html #+END_EXPORT #+BEGIN_EXPORT html #+END_EXPORT

Butter Flaky Pie Crust

:PROPERTIES: :CUSTOM_ID: butter-flaky-pie-crust :END: source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

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

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Directions

1. 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.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Chocolate Chip Cookies

:PROPERTIES: :CUSTOM_ID: chocolate-chip-cookies :END: source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, 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 ">
</p>

Ingredients

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

Directions

1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2. 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.
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Cocoa Pie

:PROPERTIES: :CUSTOM_ID: cocoa-pie :END: 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">
</p>

Ingredients

• 1/3 cup cocoa
• 1 cup sugar
• 1/3 cup flour
• dash of salt
• 2 cups milk
• 1 tsp vanilla
• 2 egg yolks
• lump of butter
• baked pie shell

Directions

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

<p>
<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">
</p>

<p>
<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">
</p>

Italian Anisette Cookies

:PROPERTIES: :CUSTOM_ID: anise-cookies :END: source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, 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">
</p>

Ingredients

• 4 cups flour
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1 tablespoon baking powder
• 3/4 cup vegetable oil
• 1 tablespoon anise extract
• 1 teaspoon anise extract
• 1 cup confectioners' sugar
• 2 tablespoons hot water

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

Jam Filled Butter Cookies

:PROPERTIES: :CUSTOM_ID: jam-butter-cookies :END: source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/

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

Ingredients

• 3/4 cup butter
• 1/2 cup sugar
• 2 egg yolks
• 1 3/4 cups flour
• 1/2 cup fruit preserves

Directions

1. Preheat oven to 375F.
2. In a medium bowl, cream together the butter, white sugar and egg yolks.
3. Mix in flour a little bit at a time until a soft dough forms.
4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
5. 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.
6. Fill the hole with 1/2 teaspoon of preserves.
7. 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.

Lemon Custard Filling

:PROPERTIES: :CUSTOM_ID: lemon-custard :END: source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins

Ingredients

• 1/2 cup white sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 egg yolks
• 3/4 cup water
• 1/3 cup lemon juice
• 2 tablespoons butter

Directions

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

Habanero Donut Glaze

Ingredients

Directions

:PROPERTIES: :CUSTOM_ID: habanero-glaze :END:
• 1 tablespoon habanero jam
• 1 tablespoon milk
• 1 cup powdered sugar
• Whisk ingredients together until smooth

#+BEGIN_EXPORT html

#+END_EXPORT

Strawberry Donut Glaze

:PROPERTIES: :CUSTOM_ID: strawberry-glaze :END: source: The Doughnut Cookbook by Williams-Sonoma Test Kitchen

Ingredients

• 1 cup fresh or frozen strawberries
• 2 cups powdered sugar

Directions

1. Boil strawberries with a bit of water and crush, whisk until smooth.
2. Whisk together half a cup of boiled down strawberries with two cups of powdered sugar.

#+BEGIN_EXPORT html

#+END_EXPORT

Maple Donut Glaze

:PROPERTIES: :CUSTOM_ID: maple-glaze :END: source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes

Ingredients

• 2 cups confectioners' sugar
• 1 tablespoon milk
• 3 tablespoons maple syrup

Directions

1. In a small bowl, whisk all ingredients until smooth.

<p>
<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">
</p>

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

Snickerdoodles

Ingredients

source: https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/

Directions

• 1 1/2 cups white sugar
• 1 cup softened butter
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease.
2. 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.
3. Mix 2 tablespoons white sugar and cinnamon together in a bowl.
4. 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.
5. 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.

Entrées

Ahi Ogo Poke

:PROPERTIES: :CUSTOM_ID: entrees :END: :PROPERTIES: :CUSTOM_ID: ahi-ogo-poke :END: source: https://www.youtube.com/watch?v=2FXckaZQT7o

<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">
</p>

Ingredients

• 1lb. quality Ahi tuna
• 1/8lb. ogo (seaweed)
• 1tsp. Hawaiian Alaea Salt
• 1tsp. Sesame seed oil
• 1tbls. Kukui Nut ground

Directions

1. Roughly chop ogo and place in a bowl. Sweet onions also work.
2. Cube ahi and add to bowl. Mix in rest of ingredients

<p>
<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">
</p>

<p>
<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">
</p>

Ginger Meat

:PROPERTIES: :CUSTOM_ID: ginger-meat :END: source: bema

Ingredients

• Fresh ginger the size of palm
• 1 bulb garlic fresh
• Equal soy sauce and water
• Brown sugar to taste

Directions

1. Mince garlic, slice ginger, and mix with soy sauce and sugar.
2. Marinate any meat for 3 to 4 days.
3. Cook meat on grill.

Green Curry

:PROPERTIES: :CUSTOM_ID: green-curry :END: source: https://rasamalaysia.com/green-curry/, 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">
</p>

Ingredients

• 1 1/2 tablespoons oil
• 2 tbsp green curry paste
• 8 oz. (226 g) chicken breast, cut into bite-sized pieces
• 1/2 cup coconut milk
• 1/2 cup water
• 4 oz. (115 g) bamboo shoot
• 5 kaffir lime leaves , lightly bruised
• 2 red chilies, cut into thick strips
• 1 tablespoon fish sauce
• 1/4 cup Thai basil leaves
# - Tumeric, cumin, ginger, black pepper, cayanne, garlic, fenugreek, nutmeg, birdseye chili, curry leaf, and cinnamon.

Directions

1. 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.
2. 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.
3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

Kalua Pork

:PROPERTIES: :CUSTOM_ID: kalua-pork :END: source: https://www.youtube.com/watch?v=zQCmaoOlWks, 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">
</p>

Ingredients

• 1.5 tablespoons liquid smoke, Mesquite/Kiawe
• 7lb Pork Butt
• 1.5 Tbsp Hawaiian Alaea Salt

Directions

1. Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
2. 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.
3. Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.
4. 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.
5. Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the meat.
6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.

<p>
<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 ">
</p>

<p>
<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 ">
</p>

Meatloaf

:PROPERTIES: :CUSTOM_ID: meatloaf :END: source: Kaleb

Ingredients

• ¾ to 1 lb ground beef
• ¾ to 1 lb sweet Italian pork sausage
• 1 pkg Stove Top Savory Herb stuffing mix
• 1 packet Lipton Beefy Onion soup mix.
• 1 tablespoon Dash seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon MSG
• 1 packet (1 tsp) Herb-Ox sodium free beef boullion mix
• ½ teaspoon liquid smoke
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoon dried thyme
• 1 cup hot (not boiling) water
• 2 eggs
• 2 handfuls shredded cheese
• 1 tablespoon browning sauce

COMMENT ALTERNATE:

Portion the mixed meatloaf into foil cups distributed between two muffin tins. Keep in mind that meatloaf muffins don't rise when you portion out. If you have any empty spaces in your muffin tins, fill them 2/3 with water before placing in the oven. Bake 20 minutes, brush with browning sauce, bake another 10. (Pro Tip : wet your hands with cold water to pat the meat into delightfully smooth loaf shapes!) (Pro Tip : make a log of paper towels at one side of the pan and tilt the pan so it soaks up all the rendered fat for easy cleanup)

Directions

1. Preheat oven to 350F.
2. 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.
3. Combine meats together until relatively homogenous.
4. Add stuffing mixture, eggs, and cheese and combine until thoroughly mixed. Form into two loaves on a baking tray.
5. Place in oven for 40 minutes.
6. Remove from oven and brush on browning sauce.
7. Return to oven for 15 minutes.
8. Remove from oven and allow to cool for ten minutes before slicing and serving.

Mochiko Chicken

:PROPERTIES: :CUSTOM_ID: mochiko-chicken :END: source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes

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

Ingredients

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

Directions

1. Cut the chicken thighs in to about 1 inch size cubes and set aside.
2. In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.
3. 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.
4. 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).
5. Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.
6. ENJOY!

<p>
<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">
</p>
<p>
<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">
</p>

Peanut Butter Chicken

:PROPERTIES: :CUSTOM_ID: peanut-butter-chicken :END: source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, 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 ">
</p>

Ingredients

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

Directions

1. Cut the chicken breast into small cubes.
2. In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic.
3. 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.
4. Serve with rice and chopped herbs.

Pizza

:PROPERTIES: :CUSTOM_ID: pizza :END: source: Dough recipe from https://www.youtube.com/watch?v=FJxJhbCFsco

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

Dough

• 1/2 cup warm water
• 1/2 tsp sugar
• 1 tsp yeast
• 1 tsp olive oil
• 1/2 tsp salt
• 1 cup bread flour

Instructions

1. Mix warm water with yeast and sugar, leave for a few minutes to bloom.
2. 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.
#+BEGIN_EXPORT html #+END_EXPORT
3. 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.
4. Cook dough in skillet without any toppings or sauce until the bottom is browned as much as you like, usually a few minutes.
5. 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.
6. Cook under the broiler on high for 5-10 minutes, until the cheese is melted and browned.
7. Carefully remove from pan and place on a cooling rack. Let it cool a few minutes before cutting into it.
#+BEGIN_EXPORT html #+END_EXPORT

COMMENT Deep Dish Pizza

Toppings

Sesame Chicken

• 4oz Provolone
• 4oz Low Moisture Mozzarella
• 8oz Fresh Mozzarella
• 8oz sausage
• 2tsp
:PROPERTIES: :CUSTOM_ID: sesame-chicken :END: source: https://soupeduprecipes.com/sesame-chicken/

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

Ingredients

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

COMMENT Directions

1. Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
2. Marinate the 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. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
3. While waiting, let’s prepare the coating. I have been testing different ingredients for that. I found out that using sweet potato starch makes the crispiest sesame chicken. This is what I am using. Most oriental markets will carry it. You can also use potato starch or cornstarch. They will give you a similar result.
4. Besides the ingredient, I will show you a unique method to make your sesame chicken extra crunchy. Fluff the starch a little. Get a spread bottle. Gently spread a tiny bit of water into the starch few times. Some of the starch will clump up and create some mini little balls. You just wait for 10 seconds to let it set and use the whisk to stir it. Then spread more water, wait for 10 seconds and stir it again. Do this 4 times in total.
5. After that, if you touch the starch, you can feel those little lumps which will give some extra crunch to the chicken. Maybe some of you never heard this method before. Give it a try, you will be surprised.
6. Dump half of the starch into a big container. Spread it out. Add in the chicken. Do not throw in the chicken all in once or else they will stick together. Try to separate them piece by piece.cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. Al the chicken pieces should be coated with flour evenly. Pick out the meat and shake off all the excess flour.
7. I already heat up the oil to 380 Add in the chicken piece by piece so they don’t stick together. Don’t crow the pan because it overflows easily. Do it in batches if you need to. Safety is the most important. The temperature is hight. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
8. Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
9. Next, we gonna make the sauce. In a large bowl, add in 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. Mix them until well combined.
10. Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.

Directions

1. Cut chicken into 1 inch cubes
2. 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
3. Heat oil to 380F. Prepare starch on plate for dipping chicken
4. Take each piece and cover in starch before placing it in the fryer.
5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
6. 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.

Spam Fried Rice

COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.

:PROPERTIES: :CUSTOM_ID: spam-fried-rice :END: source: yungmysterymane

Ingredients:

• 1 cup of cooked rice, cooled
• 1 egg
• 2 slices of Spam (or 1 Spam Single)
• 3 tablespoons of rice grain oil
• 1 tablespoon of shoyu soy sauce
• 1 tablespoon of minced garlic
• 1 teaspoon of butter
• Ichimi togarashi (red pepper)
• salt
• cracked black pepper
• dried parsley

COMMENT Utensils:

1 frying pan 1 small bowl 1 cutting board 1 spatula 1 large spoon (this makes turning the rice in smaller pans really easy) 1 fork

COMMENT Directions:

1. So first, you wanna fry your Spam. Depending on your pan, you probably don't have to grease it for the Spam, thought a pinch of butter can't hurt Make sure both sides are crisp on the outside, but not burned. Once it's done, remove it from the pan, and set it on the cutting board.

1. Now we chop up the spam. It doesn't have to be perfect, but you want to make it small cubes if possible. Leave that set aside once you're done.

1. Egg time. Put the teaspoon of butter in your pan. You're gonna want that pan at medium-ish heat, because we're cracking and scrambling an egg in it quickly. Once the pan has that buttery coating going for it, crack your egg into it,    get a dash of black pepper, pinch of salt, and some ichimi togarashi (maybe some of the dried parsley too) and start scrambling it. You want to make sure it's soft, but cooked all the way, place the egg aside in that small bowl we have in the handy dandy utensils list. I like to also keep the Spam in the same bowl at this point. Cover it with a paper towel to keep it warm.

1. Alright, we back at the pan now. Rice grain oil is a bit of a strange one for some people. It's an absolutely flavorless oil. That means it's a blank canvas for us to make taste like whatever we want. In this case, we wanna make it taste rad as hell. So we're gonna add the 3 tablespoons of oil to the pan with our single tablespoon of minced garlic, some salt, black pepper, dried parsley and ichimi togarashi. The amount of those seasonings that you use completely depends on how strong you want those flavors to be. I will say that I use less salt then the other seasonings listed. You're going to let all these flavors get to know each other, swirl the oil in the pan a bit to make sure the garlic is cooking.

1. So once you have the garlic golden brown in the pan, it's almost time to fry your rice. You want to have all the necessary ingredients ready for this. Get your cup of cooked rice, ready to dump in the pan, and keep your bowl of fried Spam and scrambled eggs within arms reach as well. Now you wanna get your tablespoon of shoyu ready to add to the oil. Important, it's gonna sizzle, it might even be a little scary since you have this stove on medium heat (I have a gas stove). That's fine, put it in, give it a quick stir as it sizzles, and then dump your rice in immediately.

1. Start turning and stirring that rice in the pan. You want to get it coated with the oil and soy sauce, and you want it to all get some flavor. As the rice starts to fry, you'll see it start to turn golden. That means it's time to add the egg and Spam to the pan now, and keep stirring and turning. Remember, it should look like the picture provided by the time you finish cooking. That's it! Serve it in a bowl, if you have a big cup of chopsticks like me, grab a pair, turn on Great Teacher Onizuka, and eat the culinary masterpiece you just made.

Directions:

1. Fry spam in a pan until crip but not burned.
2. Cut spam into small cubes and set aside.
3. Put teaspoon of butter in pan and set to medium heat. Scramble egg and add black pepper, salt, red pepper, and parsley. Add to bowl with spam and cover with a paper towel.
4. Add 3 tablespoons of rice grain oil to pan with minced garlic, salt, black pepper, parsley, and red pepper. Swirl in pan and cook garlic.
5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
6. Cook rice until golden while stirring, then add spam and egg and continue to stir.

Spicy Ahi Tuna Poke Bowl

:PROPERTIES: :CUSTOM_ID: spicy-ahi-poke :END: source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, 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">
</p>

Ingredients

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

Directions

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

<p>
<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">
</p>
<p>
<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">
</p>
<p>
<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>
</p>

COMMENT Steamed Dumplings

:PROPERTIES: :CUSTOM_ID: steamed-dumplings :END: source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c, servings: 48, prep-time: 1 hour, ready-in: 4 hours

Starter

Dough

Filling

Sauce

• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/2 cup water
• 3 cups all-purpose flour
• 1 cup water
• 1 teaspoon kosher salt
• 1/4 cup sugar
• 2 tablespoons vegetable oil
• 1 pound ground pork
• 4 scallions, chopped
• 3 tablespoons cilantro, minced
• 3 inches fresh ginger, peeled and minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 1 tablespoon rice wine vinegar

COMMENT Directions

1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It's okay if they're not perfectly even.
8. Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
12. Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.

Directions

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

Turkey Jook

:PROPERTIES: :CUSTOM_ID: turkey-jook :END:

<p>
<img src="/img/food/jook.jpg" alt="Bowl of turkey jook." title="Bowl of turkey jook." class="photo">
</p>

source: bema

Ingredients

• 1/4 cup soy sauce
• Turkey carcas
• Celery
• Onions
• 1 cup rice
• 8 cups water

Directions

1. Put turkey carcas in crock pot with water. Add celery, onions, soy sauce.
2. Cook 4-5 hours on low.
3. Remove bones and stir.
4. Add rice and cook for around 30-40 more minutes.

Sides

Blue Cheese Dressing

Ingredients

:PROPERTIES: :CUSTOM_ID: sides :END: :PROPERTIES: :CUSTOM_ID: blue-cheese-dressing :END: source: https://www.tasteofhome.com/recipes/blue-cheese-dressing/, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes

Directions

• 1-1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/4 cup cider vinegar
• 4 teaspoons sugar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup (4 ounces) crumbled blue cheese

1. In a bowl, combine the first seven ingredients.
2. Stir in the blue cheese.
3. Cover and chill at least 2 hours. Store in the refrigerator.

Chicken Enchalada Soup

:PROPERTIES: :CUSTOM_ID: chicken-enchalada-soup :END: source: copy kat recipes, Makes 1 1/2 gallons or 16-20 servings.

Ingredients

• 1/2 c. Vegetable oil
• 1/4 c. Chicken base
• 3 c. Diced Yellow onions
• 2 tsp. ground Cumin
• 2 tsp. Chili powder
• 2 tsp. granulated garlic
• 1/2 tsp. Cayenne pepper
• 2 c. Masa Harina
• 4 quarts Water divided
• 2 c. crushed Tomatoes
• 1/2 lb. processed American cheese, cut in small cubes
• 3 lb. cooked, cubed chicken

Directions

1. In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
2. In another container, combine masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to a boil.
3. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
4. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
5. Add cheese to soup. Cook stirring occasionally, until cheese melts.
6. Add chicken; heat through.
7. 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.

Cream Tuna

:PROPERTIES: :CUSTOM_ID: cream-tuna :END: source: bema

Ingredients

• 1 onion
• Family pouch tuna
• Small can peas
• 1 can Milk

Directions

1. Chop up onion and brown.
2. Mix in tuna, peas, and milk.
3. Cook on stove for 5 minutes.

Garlic Aioli

:PROPERTIES: :CUSTOM_ID: garlic-aioli :END: source: https://www.allrecipes.com/recipe/213608/garlic-aioli, servings: 8, prep-time: 10 mins

Ingredients

• 3/4 cup mayonnaise
• 3 cloves garlic, minced
• 2 1/2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Macaroni Salad

:PROPERTIES: :CUSTOM_ID: mac-salad :END: source: bema

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

Ingredients

• 1/2 box macaroni
• Small pouch tuna
• 3 boiled eggs
• Small can peas
• 2 or 3 stalks of celery
• Mayonnaise
• Black pepper

Directions

1. Cook macaroni
2. Mix in bowl and chil

Onion Rings

:PROPERTIES: :CUSTOM_ID: onion-rings :END: source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/

Ingredients

• 2 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons onion salt
• 1 quart vegetable oil for frying
• 4 large onions, peeled and sliced into rings

Directions

1. Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

COMMENT Queso

:PROPERTIES: :CUSTOM_ID: queso :END: source: https://cookieandkate.com/best-queso-recipe/

Ingredients

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

COMMENT Directions

1. Before you get started, be sure that all of your ingredients are prepared and ready to go near the stove. The optional jalapeño adds some flavor and some heat. If using a fresh pepper, remove the seeds and ribs, then finely chop. For jarred jalapeños, just finely chop them.
2. Melt the butter in a small-to-medium Dutch oven or large, deep skillet. Add the onion, jalapeño (if using), and 1/4 teaspoon of the salt. Cook, while stirring often, until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant while stirring, about 30 seconds.
3. Add the milk and cream cheese to the pot. Stir until the cream cheese has melted into the mixture (it should be mostly smooth), about 5 minutes.
4. Reduce the heat to low and start adding the cheese in medium handfuls, stirring after each one. Once the cheese has melted completely into the mixture, add the next handful, and so on until you have added all of the cheese.
5. Stir in the tomatoes, hot sauce, cilantro, and remaining 1/4 teaspoon salt. Gently stir until the mixture is combined and the dip is smooth and creamy (if the mixture seems gloppy at all, you may actually need to increase the heat a bit here). If desired, thin the queso with up to 1/2 cup additional milk in 1/4-cup increments, stirring after each until it is fully incorporated. 
6. Promptly remove the mixture from the heat (don't leave the queso on the stove, or it may overcook). Serve while hot. Garnishes are optional, but I like to add some additional cilantro leaves and a scattering of additional tomatoes.

Directions

1. Chop tomatoes, onion, and peppers.
2. Melt butter, add onion, jalapeno, and salt. Cook for around 5 minutes and add garlic.
3. Add milk and cream cheese, stir until melted.
4. Reduce heat and add shredded cheese slowly.
5. Stir in tomatoes, hot sauce, and cilantro. Add milk if needed for texture.

Sally Lunn Buns

:PROPERTIES: :CUSTOM_ID: sally-lunn-buns :END: source: Tasting History, https://www.youtube.com/watch?v=w36CYveyCxU

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

COMMENT "ORIGINAL" RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826): Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other

cakes

Ingredients

• 1 1/4cup (280ml) whole milk
• 6 tablespoons (85g) of butter at room temperature
• 1/4 cup (50g) sugar
• 3 3/4 cup (450g) of bread flour (or all purpose)
• 7g instant yeast or active dry yeast.
• 2 eggs (Plus an extra egg for the egg wash)
• The zest of 1 lemon
• 1 1/2 teaspoons of salt
• 2-3 saffron threads (optional; for color only)

COMMENT Directions

1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients. If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball.
3. Cover and let rise for 60 - 90 minutes or until doubled in size.
4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.
5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color).
6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream.

Directions

1. Warm milk to 90-110F, add yeast. Mix in sugar and butter.
2. Sift flour into mixer. Add starter, lemon zest, eggs, and salt. Work dough until sticky, around 8 minutes in a mixer.
3. Cover and rise 60-90 minutes or until doubled.
4. 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.
5. Preheat oven to 400F, make egg wash with an egg and a tablespoon of water. Brush onto buns.
6. Bake for 15 minutes, or until the internal temperature is 190-200F.

#+BEGIN_EXPORT html #+END_EXPORT #+BEGIN_EXPORT html #+END_EXPORT

Spicy Cheese Bread

source: https://www.browneyedbaker.com/spicy-cheese-bread/

<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">
</p>

Ingredients

• 3 1/4 cups flour
• 1/4 cup sugar
• 1 tablespoon instant yeast
• 1 1/2 teaspoons red pepper flakes
• 1 1/4 teaspoons salt
• 1/2 cup warm water or milk
• 2 eggs + 3 yolks, 1 egg for wash
• 1 stick butter for dough
• 8oz Monterey Jack, cubed
• 8oz Provolone, cubed
• 1 teaspoon pepper flakes for topping
• 1 tablespoon butter to brush

Directions

1. 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.
2. Shape into ball and move to greased bowl. Let rise for 1.5-2 hours.
3. Grease 9 inch cake pan, or two smaller pans to split into smaller loaves.
4. Roll dough to 18x12" rectangle on unfloured surface. Distribute cheese evenly and roll into a log ~30 inches long.
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5. Wind into coil on cake pan and tuck end underneath, let rise for 1-1.5 hours.
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6. Preheat oven to 350F.
7. 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.
8. Move to wire rack and brush with butter.

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Yeast Rolls

:PROPERTIES: :CUSTOM_ID: yeast-rolls :END: source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour

Ingredients

• 1 package dry yeast
• 2 cups warm water
• 1/4 cup sugar
• 3/4 cup oil
• 1 egg
• 6 cups self rising flour

Directions

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