diff options
Diffstat (limited to 'cookbook.tex')
| -rw-r--r-- | cookbook.tex | 85 |
1 files changed, 28 insertions, 57 deletions
diff --git a/cookbook.tex b/cookbook.tex index 8c33bf3..8d84797 100644 --- a/cookbook.tex +++ b/cookbook.tex @@ -648,34 +648,6 @@ Serve with yogurt, pilaf, salad \vfill \clearpage -\section{Peanut Stew} - -Ingredients -3 T olive oil -6 cloves of garlic -3 sweet potatoes- peeled and cubed -2 onions- diced -3 t cumin -1 t red pepper -18 oz tomato paste -1 c peanut butter- chunky -½ cup unsalted roasted peanuts -32 oz vegetable broth -Some collard greens- washed 2 x -Salt and pepper to taste - -Directions -Saute garlic and onion in pot (5 min) -Add sweet potatoes, cumin, red pepper (5 min) -Add all of the remaining ingredients EXCEPT the collard greens (simmer for 15 min) -Add collard greens (simmer for 5 min) - -\clearpage -\vspace*{\fill} -\includegraphics[width=\textwidth]{example-image-a} -\vfill - -\clearpage \section{Manti} \emph{An excellent special occasion dish. Blaise likes to have Manti as a birthday dinner meal. When Blaise, Nancy, and Jim traveled to Turkey they visited the city of Kayseri which claims to serve hundreds of manti flavors.} @@ -785,31 +757,30 @@ Add diced tomatoes, tomato paste, water, sugar, cook for 30 min with pot covered \section{Borscht} -Ingredients (may be incomplete) - 28 oz can diced tomatoes - Cabbage - Sour cream - Pepper - Broth - Bay leaf - Lemon juice - Sour cream -Directions -1) put prepared stuff in a large pot -2) add - Pepper ½ t - Broth 2 c - Water 2 c -3) boil above- medium high heat -4) reduce heat to medium low, cover, cook 30 min -5) add - Tomatoes and juice - Cabbage 2 c shredded -6) put on high heat- bring to boil -7) reduce heat- cook 15 min- stir occasionally -8) discard bayleaf -9) stir in lemon juice 2 t -10) when ready to eat- add dollop of sour cream +\begin{itemize} + \item 28 oz can diced tomatoes + \item 2 cup cabbage, shredded + \item sour cream + \item $\frac{1}{2}$ tablespoon pepper + \item 2 cup broth + \item bay leaf + \item 2 teaspoon lemon juice + \item sour cream + \item 2 cup water +\end{itemize} + +Put prepared ingredients in a large pot. +Add pepper, broth water. +Boil on medium high heat. +Reduce heat to low, cover, cook 30 minutes. + +Add tomatoes, juice, cabbage. +Bring to boil. +Cook for 15 minutes on reduced heat, stirring occasionally. +Discard bay leaf. +Stir in lemon juice. + +Serve with sour cream. \clearpage \vspace*{\fill} @@ -883,7 +854,7 @@ Can garnish with banana chips. \clearpage -\section{Grape leaf dolma} +\section{Grape Leaf Dolma} \emph{A classic for holidays and special occasions. Inherited from Betty, modified over the years.} @@ -929,7 +900,7 @@ This dish is traditionally served with plain yogurt, pilaf and a lettuce salad \section{Tuna Supreme} -\emph{From Veleda. Often served for lunch while Susie, David, and Linda stayed with Valeda during summer school break.} +\emph{From Veleda. Often served for lunch while Susie, David, and Linda stayed with Veleda during summer school break.} \begin{itemize} \item 2 cups rice @@ -1252,9 +1223,9 @@ Traditional apple pie with peeled and thinly sliced kiwi placed on top of apples \vfill \clearpage -\section{Marshmello Suprime} +\section{Marshmallow Supreme} -\emph{David's grandmother Valeeda, who was overweight, joined weight watchers and lost a lot of weight. The family story is that this recipe came from weight watchers.} +\emph{David's grandmother Veleda, who was overweight, joined weight watchers and lost a lot of weight. The family story is that this recipe came from weight watchers.} Ingredients 1 large package of unflavored gelatin- one note says not a lot and another note says forget the gelatin |