recipes/recipes.tex

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\author{Emacs 27.1 (Org mode 9.3), \url{http://gnuisnotunix.com/recipes}}
\date{\today}
\title{M-x recipes}
\hypersetup{
 pdfauthor={Emacs 27.1 (Org mode 9.3), \url{http://gnuisnotunix.com/recipes}},
 pdftitle={M-x recipes},
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 pdflang={English}}
\begin{document}

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\section{Breakfast}
\label{sec:org65f6feb}
\subsection{Angel Biscuits}
\label{sec:org1445815}
source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins

\subsubsection*{Ingredients}
\label{sec:org36848f8}

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

\subsubsection*{Directions}
\label{sec:orgfc15d9f}

\begin{enumerate}
\item Preheat oven to 375F.
\item Mix dry ingredients together.
\item Cut in shortening with pastry blender.
\item Add buttermilk
\item Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
\item Blend together and knead on floured surface.
\item Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
\item Bake 16-18 minutes until golden on top with cooked centers.
\end{enumerate}
\subsection{Bacon Gravy}
\label{sec:orgf2c8e81}
source: \url{https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/}, servings: 5, prep-time: 10 mins, cook-time: 15 mins

\subsubsection*{Ingredients}
\label{sec:org6d453a4}

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

\subsubsection*{Directions}
\label{sec:org94dca52}

\begin{enumerate}
\item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
\item Remove bacon to a paper towel lined plate and keep the grease in the pan.
\item Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
\item Crumble the bacon into the gravy and season with salt and pepper before serving.
\end{enumerate}
\subsection{Cinnamon Rolls}
\label{sec:orge730792}
source: \url{https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473}

\subsubsection*{Dough}
\label{sec:org1d54241}

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

\subsubsection*{Filling}
\label{sec:orgf7a258a}

\begin{itemize}
\item 2 cups packed brown sugar
\item 3 tablespoons ground cinnamon
\item 1/2 cup butter room temp
\end{itemize}

\subsubsection*{Frosting}
\label{sec:org6feb3fa}

\begin{itemize}
\item 1/4 cup butter, softened
\item 4oz cream cheese, softened
\item 1 teaspoon vanilla extract
\item 1/8 teaspoon salt
\item 1 1/2 teaspoons milk
\item 1-1/2 cups confectioners' sugar
\end{itemize}

\subsubsection*{Directions}
\label{sec:orgff417c9}

\begin{enumerate}
\item 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.
\item Form ball with dough and move to greased bowl, then cover to rise for an hour.
\item 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.
\item For icing, whisk together softened butter, cream cheese, vanilla, salt, and milk. Slowly whisk in powdered sugar.
\end{enumerate}

\subsection{Crepes}
\label{sec:org61466bd}
source: \url{https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3}, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes

\subsubsection*{Ingredients}
\label{sec:orgc51865d}

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

\subsubsection*{Directions}
\label{sec:org1f4a93e}
\begin{enumerate}
\item Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
\item Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
\end{enumerate}

\subsection{Dutch Baby}
\label{sec:org328fc2b}
source: \url{https://cooking.nytimes.com/recipes/6648-dutch-baby}, ready-in: 40 minutes

\subsubsection*{Ingredients}
\label{sec:orgd1244a0}

\begin{itemize}
\item 3 eggs
\item 1/2 cup flour
\item 1/2 cup milk
\item 1 tablespoon sugar
\item Pinch of nutmeg
\item 4 tablespoons unsalted butter
\item Syrup, preserves, confectioners' sugar or cinnamon sugar
\end{itemize}
\subsubsection*{Directions}
\label{sec:org6aef5cc}

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

\newpage
\subsection{Eggs Benedict}
\label{sec:orgfc16d5e}
source: \url{https://www.allrecipes.com/recipe/17205/eggs-benedict/}, servings: 4, prep-time: 25 mins, cook-time: 5 mins

\subsubsection*{Ingredients}
\label{sec:org86ed498}

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

\subsubsection*{Directions}
\label{sec:orgd6b65df}

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

\subsection{Pancakes}
\label{sec:orga79356e}
source: \url{https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413}, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes

\subsubsection*{Ingredients}
\label{sec:org3056fd0}

\begin{itemize}
\item 1  egg
\item 1  cup all-purpose flour or whole wheat flour
\item 1  tablespoon sugar
\item 3  teaspoons baking powder
\item 1/4  teaspoon salt
\item 3/4  cup milk
\item 2  tablespoons vegetable oil or melted butter
\end{itemize}
\subsubsection*{Directions}
\label{sec:orgb38ee08}

\begin{enumerate}
\item Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
\item Heat pan over medium-high heat, melt butter once warm.
\item Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.
\end{enumerate}
\section{Canning}
\label{sec:orgffc38ee}
\subsection{Coffee Jelly}
\label{sec:org7e99823}
source: \url{https://www.foodiewithfamily.com/coffee-jelly/}, servings: 5-6 8oz jars
\subsubsection*{Ingredients}
\label{sec:orgc4b2d79}

\begin{itemize}
\item 4   cups   VERY strongly brewed coffee   preferably a darker roast
\item 1/4   cup   lemon juice
\item 5 1/2   cups   granulated sugar
\item 1 1/3   cups   Dutch gel pectin
\item 5   to 6 jelly jars with new two-piece lids.   8 ounce
\end{itemize}
\subsubsection*{Directions}
\label{sec:orgbd96584}

\begin{enumerate}
\item Stir coffee and lemon juice together and boil at high heat.
\item Mix sugar and pectin in another bowl.
\item Whisk in sugar and pectin, bring to a rolling boil for 1 minute.
\item Ladle into sterilized jars and boil for 10 minutes.
\end{enumerate}

\subsection{Dill Pickles}
\label{sec:org72c38db}
source: \url{https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/}, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes

\subsubsection*{Ingredients}
\label{sec:org3cc0463}

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

\subsubsection*{Directions}
\label{sec:org5dadd07}

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

\subsection{Habanero Jam}
\label{sec:org451f8a5}
source: \url{https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/}

\subsubsection*{Ingredients}
\label{sec:orgd1d1ab9}

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

\subsubsection*{Directions}
\label{sec:org794fa6c}

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

\newpage
\subsection{Homemade Ketchup}
\label{sec:orgee8d9ef}
source: \url{https://www.simplycanning.com/homemade-ketchup/}

\subsubsection*{Ingredients}
\label{sec:org2a9fae7}

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

\subsubsection*{Directions}
\label{sec:orgf74f0f9}

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

\subsection{Homemade Sriracha}
\label{sec:org9e1d849}
source: \url{https://freshbitesdaily.com/sriracha/}

\subsubsection*{Ingredients}
\label{sec:org2edc6ce}

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

\subsubsection*{Directions}
\label{sec:org6fe48fa}

\begin{enumerate}
\item Wash the peppers and spread them out to dry.
\item Cut off the pepper tops and discard.
\item Slice the peppers in half. Remove and discard the seeds and membranes.
\item Peel and mince the garlic cloves.
\item Pour the vinegar, sugar and salt into a non-reactive container. I used a glass gallon jar for this. Mix until the sugar and salt have dissolved into the vinegar.
\item Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.
\item This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.
\item Cook the vinegar until it is reduced by half.
\item Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
\item Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
\item Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
\end{enumerate}
\subsection{Jalapeño Jam}
\label{sec:org42e2c9c}
source: \url{https://www.allrecipes.com/recipe/47520/jalapeno-jelly/}, servings: 32, prep-time: 20 mins, cook-time: 45 mins

\subsubsection*{Ingredients}
\label{sec:org50f79e9}

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

\subsubsection*{Directions}
\label{sec:org90c10fd}

\begin{enumerate}
\item Blend peppers together until finely chopped. Add vinegar to help blending.
\item Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.
\item Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
\item Ladle into sterile jars and boil for 10 minutes.
\end{enumerate}
\subsection{Pickled Jalapeño Peppers}
\label{sec:org342098a}
source: \url{https://vanillaandbean.com/pickled-jalapeno-peppers/}, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes

\subsubsection*{Ingredients}
\label{sec:org594989f}

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

\subsubsection*{Directions}
\label{sec:org3819807}

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

\subsection{Strawberry Jalapeño Jam}
\label{sec:org8d57b8e}
source: \url{https://www.food.com/recipe/strawberry-jalapeno-jam-474371}, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour

\subsubsection*{Ingredients}
\label{sec:org8350f5c}

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

\subsubsection*{Directions}
\label{sec:orgf6cbfaf}

\begin{enumerate}
\item Sterilize 8 half pint canning jars.
\item Place crushed strawberries, processed jalapenos, lemon juice, and pectin in a large pot.
\item Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
\item Fill jars with jam and process in hot water bath.
\end{enumerate}
\section{Desserts}
\label{sec:orgd8c84a7}
\subsection{Apple Crumble}
\label{sec:org01f9e4f}
source: work CSA

\subsubsection*{Filling}
\label{sec:org1215519}

\begin{itemize}
\item 2 lbs. Apples
\item 1 tbsp. flour
\item 1/2 cup white sugar
\item 2 tbsp. lemon juice
\item 1/2 tsp. ground cinnamon
\end{itemize}

\subsubsection*{Topping}
\label{sec:org862ff92}

\begin{itemize}
\item 1 cup rolled oats
\item 1 cup flour
\item 1 cup brown sugar
\item 1/2 tsp. baking powder
\item 1 tsp. ground cinnamon
\item 1/2 cup unsalted butter
\item Pinch of salt
\end{itemize}

\subsubsection*{Directions}
\label{sec:org2b0b42b}

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

\subsection{Berry Pie}
\label{sec:orga861494}
source: \url{https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/}, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins

\subsubsection*{Ingredients}
\label{sec:org2307cf5}

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

\subsubsection*{Directions}
\label{sec:orgce840ca}

\begin{enumerate}
\item Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
\item Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
\item Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
\item Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
\end{enumerate}
\subsection{Boston Cream Donuts}
\label{sec:orgc1ef35d}
source: \url{https://cooking.nytimes.com/recipes/1017066-boston-cr}, servings: 12-20 Donuts, ready-in: About 3 hours, mostly unattended

\subsubsection*{Ingredients}
\label{sec:orge6ce999}

\begin{itemize}
\item 1  1/2 cups milk
\item 2  1/2 teaspoons active dry yeast
\item 2 eggs
\item 8 tablespoons (1 stick) butter
\item 1/2 cup granulated sugar
\item 1 teaspoon salt
\item 4  1/2 cups flour
\item 2 quarts neutral oil
\end{itemize}

\subsubsection*{Directions}
\label{sec:org6686f95}

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

\item Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
\item Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
\item Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
\item Add donuts to oil in batches.  Cook until golden and remove to rack.
\item For cream filling
\begin{enumerate}
\item combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
\item 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).
\item Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
\end{enumerate}
\item Fill donuts with pastry bag. You can make a cavity inside using a chopstick.
\item For the glaze
\begin{enumerate}
\item whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
\item Dip the tops of the donuts in the glaze, and let it harden on a rack.
\end{enumerate}
\end{enumerate}
\subsection{Butter Flaky Pie Crust}
\label{sec:org5b2c8c3}
source: \url{https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/}

\subsubsection*{Ingredients}
\label{sec:org03e43c2}

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

\subsubsection*{Directions}
\label{sec:org41bf138}

\begin{enumerate}
\item In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
\item Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
\end{enumerate}

\newpage
\subsection{Chocolate Chip Cookies}
\label{sec:orgebf2467}
source: \url{https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/}, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes

\subsubsection*{Ingredients}
\label{sec:orgd0c4f24}

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

\subsubsection*{Directions}
\label{sec:orgbf07c3e}

\begin{enumerate}
\item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
\item In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
\item Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
\item Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
\item Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
\end{enumerate}
\subsection{Cocoa Pie}
\label{sec:orgb07cb59}
source: grandma's cookbook

\subsubsection*{Ingredients}
\label{sec:orgd78cef2}

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

\subsubsection*{Directions}
\label{sec:orga6ef682}

\begin{enumerate}
\item Combine cocoa, flour, sugar, and salt in top of double boiler.
\item Stir in half of milk and cook until mixture is thick.
\item Add egg yolks mixed with rest of milk and cook until thick.
\item Remove from heat, add butter and vanilla.
\item Pour into baked pie shell.
\item Meringue:
\begin{enumerate}
\item Beat egg whites with a dash of salt until stiff.
\item Gradually add 1/2 cup sugar and beat until shiny.
\item Spread on pie and bake 10-15 minutes at 325F until golden brown.
\end{enumerate}
\end{enumerate}
\subsection{Italian Anisette Cookies}
\label{sec:orgc7258b9}
source: \url{https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/}, servings: 18, cook-time: 8 mins

\subsubsection*{Ingredients}
\label{sec:orgeedd252}

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

\subsubsection*{Directions}
\label{sec:org08c126a}

\begin{enumerate}
\item Preheat oven to 375 degrees F (190 degrees C).
\item In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
\item Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
\item To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
\end{enumerate}
\subsection{Jam Filled Butter Cookies}
\label{sec:orgaf71f49}
source: \url{https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/}

\subsubsection*{Ingredients}
\label{sec:org4824360}

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

\subsubsection*{Directions}
\label{sec:org0ae355e}

\begin{enumerate}
\item Preheat oven to 375F.
\item In a medium bowl, cream together the butter, white sugar and egg yolks.
\item Mix in flour a little bit at a time until a soft dough forms.
\item Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
\item Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
\item Fill the hole with 1/2 teaspoon of preserves.
\item Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
\end{enumerate}
\subsection{Lemon Custard Filling}
\label{sec:org62ab80d}
source: \url{https://www.allrecipes.com/recipe/25622/lemon-custard-filling/}, servings: 12, prep-time: 20 mins, cook-time: 20 mins

\subsubsection*{Ingredients}
\label{sec:org0d1da3c}

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

\subsubsection*{Directions}
\label{sec:orgaac8416}

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

\newpage
\subsection{Habanero Donut Glaze}
\label{sec:orgeae2a2a}
\subsubsection*{Ingredients}
\label{sec:orgece6715}
\begin{itemize}
\item 1 tablespoon habanero jam
\item 1 tablespoon milk
\item 1 cup powdered sugar
\end{itemize}
\subsubsection*{Directions}
\label{sec:org94c470d}
\begin{enumerate}
\item Whisk ingredients together until smooth
\end{enumerate}
\subsection{Strawberry Donut Glaze}
\label{sec:org646c16f}
source: The Doughnut Cookbook by Williams-Sonoma Test Kitchen

\subsubsection*{Ingredients}
\label{sec:orgd810e30}

\begin{itemize}
\item 1 cup fresh or frozen strawberries
\item 2 cups powdered sugar
\end{itemize}

\subsubsection*{Directions}
\label{sec:orge703579}

\begin{enumerate}
\item Boil strawberries with a bit of water and crush, whisk until smooth.
\item Whisk together half a cup of boiled down strawberries with two cups of powdered sugar.
\end{enumerate}

\subsection{Maple Donut Glaze}
\label{sec:org55d258a}
source: \url{https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/}, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes

\subsubsection*{Ingredients}
\label{sec:org8551d7a}

\begin{itemize}
\item 2 cups confectioners' sugar
\item 1 tablespoon milk
\item 3 tablespoons maple syrup
\end{itemize}

\subsubsection*{Directions}
\label{sec:org63aadc5}

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

\subsection{Snickerdoodles}
\label{sec:org6104cf6}
source: \url{https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/}
\subsubsection*{Ingredients}
\label{sec:orge4f6d26}

\begin{itemize}
\item 1 1/2 cups white sugar
\item 1 cup softened butter
\item 2 eggs
\item 2 3/4 cups all-purpose flour
\item 2 teaspoons cream of tartar
\item 1 teaspoon baking soda
\item 1/4 teaspoon salt
\item 2 tablespoons white sugar
\item 2 teaspoons ground cinnamon
\end{itemize}
\subsubsection*{Directions}
\label{sec:org8b164c8}

\begin{enumerate}
\item Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease.
\item 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.
\item Mix 2 tablespoons white sugar and cinnamon together in a bowl.
\item 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.
\item 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.
\end{enumerate}

\section{Entrées}
\label{sec:org650f4e8}
\subsection{Ahi Ogo Poke}
\label{sec:org34ec45c}
source: \url{https://www.youtube.com/watch?v=2FXckaZQT7o}

\subsubsection*{Ingredients}
\label{sec:org7c1b939}

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

\subsubsection*{Directions}
\label{sec:orgfa8a9b7}

\begin{enumerate}
\item Roughly chop ogo and place in a bowl. Sweet onions also  work.
\item Cube ahi and add to bowl. Mix in rest of ingredients
\end{enumerate}
\subsection{Ginger Meat}
\label{sec:orgdc1eb90}
source: bema

\subsubsection*{Ingredients}
\label{sec:orgca8e447}

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

\subsubsection*{Directions}
\label{sec:org9a401d8}

\begin{enumerate}
\item Mince garlic, slice ginger, and mix with soy sauce and sugar.
\item Marinate any meat for 3 to 4 days.
\item Cook meat on grill.
\end{enumerate}
\subsection{Green Curry}
\label{sec:orgffd8b7b}
source: \url{https://rasamalaysia.com/green-curry/}, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes

\subsubsection*{Ingredients}
\label{sec:orgb4dad00}

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

\subsubsection*{Directions}
\label{sec:orgf7cc1ea}

\begin{enumerate}
\item Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
\item Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
\item Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
\end{enumerate}
\subsection{Kalua Pork}
\label{sec:orgfffb82a}
source: \url{https://www.youtube.com/watch?v=zQCmaoOlWks}, prep-time: 10 mins, cook-time: 12-17 hours

\subsubsection*{Ingredients}
\label{sec:org9a2a4e4}
\begin{itemize}
\item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
\item 7lb Pork Butt
\item 1.5 Tbsp Hawaiian Alaea Salt
\end{itemize}

\subsubsection*{Directions}
\label{sec:orgfa21b75}
\begin{enumerate}
\item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
\item Place the pork in a 6 inch deep metal pan, fill half an inch deep with water. Put 1.5 tablespoons liquid smoke on top.
\item Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.
\item Cook in oven for 16-17.5 hours. If you feel the pan getting lighter, it is losing moisture. Make  sure it is fully sealed.
\item Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the  meat.
\item Remove the plastic wrap. Add \textasciitilde{}1.5 tbsp Alaea salt and shred meat by hand into the juice.
\end{enumerate}

\subsection{Meatloaf}
\label{sec:org16b2574}
source: Kaleb

\subsubsection*{Ingredients}
\label{sec:org5dbec30}

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

\subsubsection*{Directions}
\label{sec:org38e743b}

\begin{enumerate}
\item Preheat oven to 350F.
\item 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.
\item Combine meats together until relatively homogenous.
\item Add stuffing mixture, eggs, and cheese and combine until thoroughly mixed. Form into two loaves on a baking tray.
\item Place in oven for 40 minutes.
\item Remove from oven and brush on browning sauce.
\item Return to oven for 15 minutes.
\item Remove from oven and allow to cool for ten minutes before slicing and serving.
\end{enumerate}

\subsection{Mochiko Chicken}
\label{sec:org8158e90}
source: \url{https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/}, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes

\subsubsection*{Ingredients}
\label{sec:org9e693e8}

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

\subsubsection*{Directions}
\label{sec:org1fa496c}

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

\subsection{Peanut Butter Chicken}
\label{sec:orgaa12401}
source: \url{https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe}, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes

\subsubsection*{Ingredients}
\label{sec:org6790cef}

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

\subsubsection*{Directions}
\label{sec:org4b50e32}

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

\subsection{Pizza}
\label{sec:orga1bd769}
source: Dough recipe from \url{https://www.youtube.com/watch?v=FJxJhbCFsco}

\subsubsection*{Dough}
\label{sec:org4103d6f}
\begin{itemize}
\item 1/2 cup warm water
\item 1/2 tsp sugar
\item 1 tsp yeast
\item 1 tsp olive oil
\item 1/2 tsp salt
\item 1 cup bread flour
\end{itemize}

\subsubsection*{Instructions}
\label{sec:orgf0e2cca}

\begin{enumerate}
\item Mix warm water with yeast and sugar, leave for a few minutes to bloom.
\item 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.
\item 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 \textasciitilde{}30 minutes.
\item Cook dough in skillet without any toppings or sauce until the bottom is browned as much as you like, usually a few minutes.
\item 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.
\item Cook under the broiler on high for 5-10 minutes, until the cheese is melted and browned.
\item Carefully remove from pan and place on a cooling rack. Let it cool a few minutes before cutting into it.
\end{enumerate}
\subsection{Sesame Chicken}
\label{sec:org41cff8f}
source: \url{https://soupeduprecipes.com/sesame-chicken/}

\subsubsection*{Ingredients}
\label{sec:orgabbb8df}

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

\subsubsection*{Directions}
\label{sec:org4f697d6}

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

\subsection{Spam Fried Rice}
\label{sec:orgf5730f8}
source: yungmysterymane
\subsubsection*{Ingredients:}
\label{sec:org785fcfd}

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

\subsubsection*{Directions:}
\label{sec:org0503e66}

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

\subsection{Spicy Ahi Tuna Poke Bowl}
\label{sec:orgb81d578}
source: \url{https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/}, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins

\subsubsection*{Ingredients}
\label{sec:orgc75c098}

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

\subsubsection*{Directions}
\label{sec:orga6eba57}

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

\subsection{Turkey Jook}
\label{sec:orgeccca75}
source: bema

\subsubsection*{Ingredients}
\label{sec:org9cd3f17}

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

\subsubsection*{Directions}
\label{sec:org2977f2d}

\begin{enumerate}
\item Put turkey carcas in crock pot with  water. Add celery, onions, soy sauce.
\item Cook 4-5 hours on low.
\item Remove bones and stir.
\item Add rice and cook for around 30-40 more minutes.
\end{enumerate}
\section{Sides}
\label{sec:org826b5d7}
\subsection{Blue Cheese Dressing}
\label{sec:orga50dc85}
source: \url{https://www.tasteofhome.com/recipes/blue-cheese-dressing/}, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
\subsubsection*{Ingredients}
\label{sec:orge371034}

\begin{itemize}
\item 1-1/2 cups mayonnaise
\item 1/2 cup sour cream
\item 1/4 cup cider vinegar
\item 4 teaspoons sugar
\item 1/2 teaspoon ground mustard
\item 1/2 teaspoon garlic powder
\item 1/2 teaspoon onion powder
\item 1 cup (4 ounces) crumbled blue cheese
\end{itemize}
\subsubsection*{Directions}
\label{sec:org4e1317f}

\begin{enumerate}
\item In a bowl, combine the first seven ingredients.
\item Stir in the blue cheese.
\item Cover and chill at least 2 hours. Store in the refrigerator.
\end{enumerate}

\subsection{Chicken Enchalada Soup}
\label{sec:orgc441806}
source: copy kat recipes, Makes 1 1/2 gallons or 16-20 servings.

\subsubsection*{Ingredients}
\label{sec:orgd8c7288}
\begin{itemize}
\item 1/2 c. Vegetable oil
\item 1/4 c. Chicken base
\item 3 c.  Diced Yellow onions
\item 2 tsp. ground Cumin
\item 2 tsp. Chili powder
\item 2 tsp. granulated garlic
\item 1/2 tsp. Cayenne pepper
\item 2 c.    Masa Harina
\item 4 quarts Water divided
\item 2 c. crushed Tomatoes
\item 1/2 lb. processed American cheese, cut in small cubes
\item 3 lb. cooked, cubed chicken
\end{itemize}

\subsubsection*{Directions}
\label{sec:orgbf238b4}

\begin{enumerate}
\item In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
\item In another container, combine masa Harina with 1 quart water.  Stir until all lumps dissolve.  Add to  sauteed onions and bring to a boil.
\item Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.  This will eliminate any raw taste from Masa Harina.
\item Add remaining 3 quarts water to pot.  Add tomatoes; let  mixture return to boil stirring occasionally.
\item Add cheese to soup.  Cook stirring occasionally, until cheese melts.
\item Add  chicken; heat through.
\item 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.
\end{enumerate}
\subsection{Cream Tuna}
\label{sec:org416c88d}
source: bema

\subsubsection*{Ingredients}
\label{sec:org00b5d8b}

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

\subsubsection*{Directions}
\label{sec:org72d86fd}

\begin{enumerate}
\item Chop up onion and brown.
\item Mix in tuna, peas, and milk.
\item Cook on stove for 5 minutes.
\end{enumerate}
\subsection{Garlic Aioli}
\label{sec:org033d1ab}
source: \url{https://www.allrecipes.com/recipe/213608/garlic-aioli}, servings: 8, prep-time: 10 mins

\subsubsection*{Ingredients}
\label{sec:org74cc30f}

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

\subsubsection*{Directions}
\label{sec:orgb995a31}

\begin{enumerate}
\item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
\end{enumerate}

\subsection{Macaroni Salad}
\label{sec:org5b2fff0}
source: bema


\subsubsection*{Ingredients}
\label{sec:org69637af}

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

\subsubsection*{Directions}
\label{sec:orgad02a2d}

\begin{enumerate}
\item Cook macaroni
\item Mix in bowl and chil
\end{enumerate}
\subsection{Onion Rings}
\label{sec:orgdad09e3}
source: \url{https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/}

\subsubsection*{Ingredients}
\label{sec:org4046e34}

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

\subsubsection*{Directions}
\label{sec:org71fa794}

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

\subsection{Sally Lunn Buns}
\label{sec:org990e37d}
source: Tasting History, \url{https://www.youtube.com/watch?v=w36CYveyCxU}


\subsubsection*{Ingredients}
\label{sec:orgddcc353}
\begin{itemize}
\item 1 1/4cup (280ml) whole milk
\item 6 tablespoons (85g) of butter at room temperature
\item 1/4 cup (50g) sugar
\item 3 3/4 cup (450g) of bread flour (or all purpose)
\item 7g instant yeast or active dry yeast.
\item 2 eggs (Plus an extra egg for the egg wash)
\item The zest of 1 lemon
\item 1 1/2 teaspoons of salt
\item 2-3 saffron threads (optional; for color only)
\end{itemize}

\subsubsection*{Directions}
\label{sec:org9609cf8}

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

\subsection{Spicy Cheese Bread}
\label{sec:orgd52f8d8}
source: \url{https://www.browneyedbaker.com/spicy-cheese-bread/}

\subsubsection*{Ingredients}
\label{sec:orgd75c8c1}

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

\subsubsection*{Directions}
\label{sec:org05bce7d}

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

\subsection{Yeast Rolls}
\label{sec:org1ecb4f9}
source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour

\subsubsection*{Ingredients}
\label{sec:orgd5b3de2}

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

\subsubsection*{Directions}
\label{sec:org65a4bf1}

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

\end{multicols*}
\end{document}