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GNU GENERAL PUBLIC LICENSE Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International
Version 3, 29 June 2007
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If you convey an object code work under this section in, or with, or specifically for use in, a User Product, and the conveying occurs as part of a transaction in which the right of possession and use of the User Product is transferred to the recipient in perpetuity or for a fixed term (regardless of how the transaction is characterized), the Corresponding Source conveyed under this section must be accompanied by the Installation Information. But this requirement does not apply if neither you nor any third party retains the ability to install modified object code on the User Product (for example, the work has been installed in ROM). 2. You may satisfy the conditions in Section 3(a)(1) in any reasonable manner based on the medium, means, and context in which You Share the Licensed Material. For example, it may be reasonable to satisfy the conditions by providing a URI or hyperlink to a resource that includes the required information.
The requirement to provide Installation Information does not include a requirement to continue to provide support service, warranty, or updates for a work that has been modified or installed by the recipient, or for the User Product in which it has been modified or installed. Access to a network may be denied when the modification itself materially and adversely affects the operation of the network or violates the rules and protocols for communication across the network. 3. If requested by the Licensor, You must remove any of the information required by Section 3(a)(1)(A) to the extent reasonably practicable.
Corresponding Source conveyed, and Installation Information provided, in accord with this section must be in a format that is publicly documented (and with an implementation available to the public in source code form), and must require no special password or key for unpacking, reading or copying. b. ShareAlike.In addition to the conditions in Section 3(a), if You Share Adapted Material You produce, the following conditions also apply.
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When you convey a copy of a covered work, you may at your option remove any additional permissions from that copy, or from any part of it. (Additional permissions may be written to require their own removal in certain cases when you modify the work.) You may place additional permissions on material, added by you to a covered work, for which you have or can give appropriate copyright permission. 2. You must include the text of, or the URI or hyperlink to, the Adapter's License You apply. You may satisfy this condition in any reasonable manner based on the medium, means, and context in which You Share Adapted Material.
Notwithstanding any other provision of this License, for material you add to a covered work, you may (if authorized by the copyright holders of that material) supplement the terms of this License with terms: 3. You may not offer or impose any additional or different terms or conditions on, or apply any Effective Technological Measures to, Adapted Material that restrict exercise of the rights granted under the Adapter's License You apply.
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For the avoidance of doubt, this Section 4 supplements and does not replace Your obligations under this Public License where the Licensed Rights include other Copyright and Similar Rights.
f) Requiring indemnification of licensors and authors of that material by anyone who conveys the material (or modified versions of it) with contractual assumptions of liability to the recipient, for any liability that these contractual assumptions directly impose on those licensors and authors. Section 5 Disclaimer of Warranties and Limitation of Liability.
All other non-permissive additional terms are considered “further restrictions” within the meaning of section 10. If the Program as you received it, or any part of it, contains a notice stating that it is governed by this License along with a term that is a further restriction, you may remove that term. If a license document contains a further restriction but permits relicensing or conveying under this License, you may add to a covered work material governed by the terms of that license document, provided that the further restriction does not survive such relicensing or conveying. a. Unless otherwise separately undertaken by the Licensor, to the extent possible, the Licensor offers the Licensed Material as-is and as-available, and makes no representations or warranties of any kind concerning the Licensed Material, whether express, implied, statutory, or other. This includes, without limitation, warranties of title, merchantability, fitness for a particular purpose, non-infringement, absence of latent or other defects, accuracy, or the presence or absence of errors, whether or not known or discoverable. Where disclaimers of warranties are not allowed in full or in part, this disclaimer may not apply to You.
If you add terms to a covered work in accord with this section, you must place, in the relevant source files, a statement of the additional terms that apply to those files, or a notice indicating where to find the applicable terms. b. To the extent possible, in no event will the Licensor be liable to You on any legal theory (including, without limitation, negligence) or otherwise for any direct, special, indirect, incidental, consequential, punitive, exemplary, or other losses, costs, expenses, or damages arising out of this Public License or use of the Licensed Material, even if the Licensor has been advised of the possibility of such losses, costs, expenses, or damages. Where a limitation of liability is not allowed in full or in part, this limitation may not apply to You.
Additional terms, permissive or non-permissive, may be stated in the form of a separately written license, or stated as exceptions; the above requirements apply either way. c. The disclaimer of warranties and limitation of liability provided above shall be interpreted in a manner that, to the extent possible, most closely approximates an absolute disclaimer and waiver of all liability.
8. Termination. Section 6 Term and Termination.
You may not propagate or modify a covered work except as expressly provided under this License. Any attempt otherwise to propagate or modify it is void, and will automatically terminate your rights under this License (including any patent licenses granted under the third paragraph of section 11).
However, if you cease all violation of this License, then your license from a particular copyright holder is reinstated (a) provisionally, unless and until the copyright holder explicitly and finally terminates your license, and (b) permanently, if the copyright holder fails to notify you of the violation by some reasonable means prior to 60 days after the cessation. a. This Public License applies for the term of the Copyright and Similar Rights licensed here. However, if You fail to comply with this Public License, then Your rights under this Public License terminate automatically.
Moreover, your license from a particular copyright holder is reinstated permanently if the copyright holder notifies you of the violation by some reasonable means, this is the first time you have received notice of violation of this License (for any work) from that copyright holder, and you cure the violation prior to 30 days after your receipt of the notice. b. Where Your right to use the Licensed Material has terminated under Section 6(a), it reinstates:
Termination of your rights under this section does not terminate the licenses of parties who have received copies or rights from you under this License. If your rights have been terminated and not permanently reinstated, you do not qualify to receive new licenses for the same material under section 10. 1. automatically as of the date the violation is cured, provided it is cured within 30 days of Your discovery of the violation; or
9. Acceptance Not Required for Having Copies. 2. upon express reinstatement by the Licensor.
You are not required to accept this License in order to receive or run a copy of the Program. Ancillary propagation of a covered work occurring solely as a consequence of using peer-to-peer transmission to receive a copy likewise does not require acceptance. However, nothing other than this License grants you permission to propagate or modify any covered work. These actions infringe copyright if you do not accept this License. Therefore, by modifying or propagating a covered work, you indicate your acceptance of this License to do so.
10. Automatic Licensing of Downstream Recipients. For the avoidance of doubt, this Section 6(b) does not affect any right the Licensor may have to seek remedies for Your violations of this Public License.
Each time you convey a covered work, the recipient automatically receives a license from the original licensors, to run, modify and propagate that work, subject to this License. You are not responsible for enforcing compliance by third parties with this License.
An “entity transaction” is a transaction transferring control of an organization, or substantially all assets of one, or subdividing an organization, or merging organizations. If propagation of a covered work results from an entity transaction, each party to that transaction who receives a copy of the work also receives whatever licenses to the work the party's predecessor in interest had or could give under the previous paragraph, plus a right to possession of the Corresponding Source of the work from the predecessor in interest, if the predecessor has it or can get it with reasonable efforts. c. For the avoidance of doubt, the Licensor may also offer the Licensed Material under separate terms or conditions or stop distributing the Licensed Material at any time; however, doing so will not terminate this Public License.
You may not impose any further restrictions on the exercise of the rights granted or affirmed under this License. For example, you may not impose a license fee, royalty, or other charge for exercise of rights granted under this License, and you may not initiate litigation (including a cross-claim or counterclaim in a lawsuit) alleging that any patent claim is infringed by making, using, selling, offering for sale, or importing the Program or any portion of it. d. Sections 1, 5, 6, 7, and 8 survive termination of this Public License.
11. Patents. Section 7 Other Terms and Conditions.
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<one line to give the program's name and a brief idea of what it does.>
Copyright (C) <year> <name of author>
This program is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License as published by the Free Software Foundation, either version 3 of the License, or (at your option) any later version.
This program is distributed in the hope that it will be useful, but WITHOUT ANY WARRANTY; without even the implied warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more details.
You should have received a copy of the GNU General Public License along with this program. If not, see <http://www.gnu.org/licenses/>.
Also add information on how to contact you by electronic and paper mail.
If the program does terminal interaction, make it output a short notice like this when it starts in an interactive mode:
<program> Copyright (C) <year> <name of author>
This program comes with ABSOLUTELY NO WARRANTY; for details type `show w'.
This is free software, and you are welcome to redistribute it under certain conditions; type `show c' for details.
The hypothetical commands `show w' and `show c' should show the appropriate parts of the General Public License. Of course, your program's commands might be different; for a GUI interface, you would use an “about box”.
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The GNU General Public License does not permit incorporating your program into proprietary programs. If your program is a subroutine library, you may consider it more useful to permit linking proprietary applications with the library. If this is what you want to do, use the GNU Lesser General Public License instead of this License. But first, please read <http://www.gnu.org/philosophy/why-not-lgpl.html>.

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@ -2,6 +2,8 @@ BUILDDIR=./build
SRCDIR=./src SRCDIR=./src
all: all:
- mkdir build
latex --output-format=pdf --output-directory=$(BUILDDIR) $(SRCDIR)/culinaria.tex
latex --output-format=pdf --output-directory=$(BUILDDIR) $(SRCDIR)/culinaria.tex latex --output-format=pdf --output-directory=$(BUILDDIR) $(SRCDIR)/culinaria.tex
clean: clean:
- rm -rf $(BUILDDIR) - rm -rf $(BUILDDIR)

View File

@ -1,78 +1,88 @@
% culinaria - a recipe book % This work is licensed under the Creative Commons BY-NC-SA 4.0 License. To view a copy of the license, visit https://rezrov.xyz/caranmegil/culinaria/src/branch/main/LICENSE.
% Copyright (C) 2023 William Moore \documentclass[titlepage]{article}
% \usepackage{graphicx}
% This program is free software: you can redistribute it and/or modify \usepackage[dvipsnames]{xcolor}
% it under the terms of the GNU General Public License as published by
% the Free Software Foundation, either version 3 of the License, or \graphicspath{ {./src/images/} }
% (at your option) any later version.
%
% This program is distributed in the hope that it will be useful,
% but WITHOUT ANY WARRANTY; without even the implied warranty of
% MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the
% GNU General Public License for more details.
%
% You should have received a copy of the GNU General Public License
% along with this program. If not, see <https://www.gnu.org/licenses/>.
\documentclass{book}
\title{The "William Moore" Culinaria} \title{The "William Moore" Culinaria}
\author{William Moore} \author{William Moore}
\date{\today} \date{}
\begin{document} \begin{document}
\maketitle \thispagestyle{empty}
\tableofcontents \vspace*{\fill}
\clearpage \noindent\fbox{\makebox[\textwidth]{\includegraphics[width=\textwidth]{front}}}
\newline
\begin{center} \begin{center}
\thispagestyle{empty} \textcolor{black}{
\vspace*{\fill} \textbf{\huge The "William Moore" Culinaria}
To my love Nina Nadu and to my children Olivia and Henry }
\vspace*{\fill}
\end{center} \end{center}
\clearpage \vspace*{\fill}
\chapter{Introduction} \newpage
I have climbed the highest mountain and swam through the deepest of seas all in the search of the perfect recipes. I have probed friends and family for their secrets. In the end, this book will hopefully provide the hidden gems of the people and what they wanted the world to know as far as foods and drinks go. \pagecolor{white}
\thispagestyle{empty}
\vspace*{\fill}
\subsection*{About the Author}
William Moore is a weird man from the middle of the United States of America that enjoys his family, his fish, technology, and gaming. Somewhere in there, he also fits in writing about things.
\newpage
\thispagestyle{empty}
\begin{titlepage}
\maketitle
\end{titlepage}
\newpage
\thispagestyle{empty}
\begin{center}
\vspace*{\fill}
To Nina Nadu, you are my everything, and to my children Olivia and Henry
\vspace*{\fill}
\end{center}
\newpage
\thispagestyle{empty}
\tableofcontents
\newpage
\vspace*{\fill}
\section*{License}
\addcontentsline{toc}{section}{License}
This work is licensed under the Creative Commons BY-NC-SA 4.0 License. To view a copy of the license, visit https://rezrov.xyz/caranmegil/culinaria/.
\newline \newline
A copy of the source is also found at: \newline https://rezrov.xyz/caranmegil/culinara`'
\newline \newline
\begin{center}
\large Made with \LaTeX
\end{center}
\newpage
\section*{Introduction}
\addcontentsline{toc}{section}{Introduction}
I have climbed the highest mountain and swam through the deepest of seas all in the search of the perfect recipes. I have probed friends and family for their secrets. In the end, this book will hopefully provide the hidden gems of the people and what they wanted the world to know as far as foods and drinks go.
\par
Enjoy these delectables! Enjoy these tasties! We have worked hard for them. Enjoy these delectables! Enjoy these tasties! We have worked hard for them.
\chapter{License} \section*{The Moore and Lawson Family}
Culinaria - a recipe book \addcontentsline{toc}{section}{The Moore and Lawson Family}
Copyright (C) 2023 William Moore \textit{These recipes are contributions from various members of my household, my family, and my wife's family!}
\par
This program is free software: you can redistribute it and/or modify \textit{Some recipes included in here are nearly verbatim (including the "jokes" and jokes) with some grammar and spelling corrections, and created by my father, Regi Moore, over the course of my (his eldest son William's) adult life. His recipes were not much because he did these on the side as a hobby away from being an electrical engineer.}
it under the terms of the GNU General Public License as published by \par
the Free Software Foundation, either version 3 of the License, or \textit{While in life, we didn't get along. He won the fight because I kind of miss him, as he left a significant impact on my daughter Olivia. Anyhow, these are what they are. I am giving them to the world as "open source", despite these being the actually valuable inheritance that I received from him. He'd probably strangle me for doing so! If you do change them or have suggestions, let me know. I want to document them (he'd actually have appreciated these).}
(at your option) any later version. \par
\textit{As I have said before, and I will say it again until blue in the face or I, inevitably, go into the great beyond that awaits us all: I am a nerd like my father before me!}
This program is distributed in the hope that it will be useful, \subsection*{Reginald Moore's Pork Shoulder}
but WITHOUT ANY WARRANTY; without even the implied warranty of \addcontentsline{toc}{subsection}{Reginald Moore's Pork Shoulder}
MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the \textbf{by Reginald Moore}
GNU General Public License for more details. \subsubsection*{The Rub Mix}
\begin{itemize}
You should have received a copy of the GNU General Public License \item 6 tbsp Ground Dried Apple.
along with this program. If not, see \textless https://www.gnu.org/licenses/ \textgreater. \item 5 tbsp Brown Sugar.
\chapter{The Moore and Lawson Family} \item 1 1/2 tbsp Salt.
\textit{These recipes are contributions from various members of my household, my family, and my wife's family!} \item 1 tbsp Sweet Paprika.
\par \item 1 tbsp Garlic Powder.
\textit{Some recipes included in here are nearly verbatim (including the "jokes" and jokes) with some grammar and spelling corrections, and created by my father, Regi Moore, over the course of my (his eldest son William's) adult life. His recipes were not much because he did these on the side as a hobby away from being an electrical engineer.} \item 1 tbsp Black Pepper
\par \item The Injection Mix
\textit{While in life, we didn't get along. He won the fight because I kind of miss him, as he left a significant impact on my daughter Olivia. Anyhow, these are what they are. I am giving them to the world as "open source", despite these being the actually valuable inheritance that I received from him. He'd probably strangle me for doing so! If you do change them or have suggestions, let me know. I want to document them (he'd actually have appreciated these).} \item 1 1/2 Apple Juice.
\par \item 1 tbsp Liquid Smoke.
\textit{As I have said before, and I will say it again until blue in the face or I, inevitably, go into the great beyond that awaits us all: I am a nerd like my father before me!} \end{itemize}
\section{Reginald Moore's Pork Shoulder} \subsubsection*{Cooking}
\textbf{by Reginald Moore}
\subsection{The Rub Mix}
\begin{itemize}
\item 6 tbsp Ground Dried Apple.
\item 5 tbsp Brown Sugar.
\item 1 1/2 tbsp Salt.
\item 1 tbsp Sweet Paprika.
\item 1 tbsp Garlic Powder.
\item 1 tbsp Black Pepper
\item The Injection Mix
\item 1 1/2 Apple Juice.
\item 1 tbsp Liquid Smoke.
\end{itemize}
\subsection{Cooking}
Start up your favorite smoker and bring it to 200 to 225 degrees F. I use applewood chunks and hardwood charcoal. Cook and smoke at this temperature for 4 to 6 hours, checking the internal temp of the meat at this time or just watch if you have a remote gauge in the meat. After about 4 or so hours, I wrap the meat for the final cook. Cook for 2 to 3 more hours bringing the internal temperature to 190 to 195 degrees. This temperature allows for the meat to be pulled with ease! If you want to slice, the temperature should be about 180 to 185, pulling is better. Start up your favorite smoker and bring it to 200 to 225 degrees F. I use applewood chunks and hardwood charcoal. Cook and smoke at this temperature for 4 to 6 hours, checking the internal temp of the meat at this time or just watch if you have a remote gauge in the meat. After about 4 or so hours, I wrap the meat for the final cook. Cook for 2 to 3 more hours bringing the internal temperature to 190 to 195 degrees. This temperature allows for the meat to be pulled with ease! If you want to slice, the temperature should be about 180 to 185, pulling is better.
\par \par
Be sure to drink plenty of fluids during the above step (William's note: he drank a lot of beer at this time.) Be sure to drink plenty of fluids during the above step (William's note: he drank a lot of beer at this time.)
@ -80,15 +90,16 @@
After about 4 hours or so, and you are tired of watching the cooker, you can wrap and finish in the oven. After about 4 hours or so, and you are tired of watching the cooker, you can wrap and finish in the oven.
\par \par
When the internal temperature reaches about 190 to 195, take off the cooker and let it sit for an hour or so. The meat should pull off really easily at this point! When the internal temperature reaches about 190 to 195, take off the cooker and let it sit for an hour or so. The meat should pull off really easily at this point!
\section{Reginald Moore's Rib Recipe} \subsection*{Reginald Moore's Rib Recipe}
\addcontentsline{toc}{subsection}{Reginald Moore's Rib Recipe}
\textbf{by Reginald Moore} \textbf{by Reginald Moore}
\subsection{Mop Sauce} \subsubsection*{Mop Sauce}
\begin{itemize} \begin{itemize}
\item 3 cups Jack Daniel's \item 3 cups Jack Daniel's
\item 3 cups Apple Cider Vinegar \item 3 cups Apple Cider Vinegar
\item 1/2 cup Worcestershire Sauce \item 1/2 cup Worcestershire Sauce
\end{itemize} \end{itemize}
\subsection{Memphis Dry Rub} \subsubsection*{Memphis Dry Rub}
For 2 racks baby back ribs 4 to 5 pounds: For 2 racks baby back ribs 4 to 5 pounds:
\begin{itemize} \begin{itemize}
\item 2 tbsp Paprika. \item 2 tbsp Paprika.
@ -101,19 +112,20 @@
\item 1 tbsp Cumin. \item 1 tbsp Cumin.
\item 1/4 tbsp Cayenne Pepper (or to taste, I prepare less). \item 1/4 tbsp Cayenne Pepper (or to taste, I prepare less).
\end{itemize} \end{itemize}
\subsection{Preparation} \subsubsection*{Preparation}
First, I start with the rub. The rub that I use is called the Memphis Dry Rub from one of Steve Raichlen's books. I prepare the ribs by letting them thaw enough that I can remove the membrane (called the pleura) from the cavity side of the ribs. The membrane doesn't really affect the taste so much as providing a structure on the ribs that, in my opinion, is unpleasant to bite into. Liberally (I can't hardly say any word that contains liberal, let alone write it) apply the rub to the ribs, rubbing it into the meat, hence the name rub! Then, I like to let the ribs with rub sit in the refrigerator overnight. Raichlen says at least 4 hours; I say overnight: this is one case where a little more time doesn't hurt. First, I start with the rub. The rub that I use is called the Memphis Dry Rub from one of Steve Raichlen's books. I prepare the ribs by letting them thaw enough that I can remove the membrane (called the pleura) from the cavity side of the ribs. The membrane doesn't really affect the taste so much as providing a structure on the ribs that, in my opinion, is unpleasant to bite into. Liberally (I can't hardly say any word that contains liberal, let alone write it) apply the rub to the ribs, rubbing it into the meat, hence the name rub! Then, I like to let the ribs with rub sit in the refrigerator overnight. Raichlen says at least 4 hours; I say overnight: this is one case where a little more time doesn't hurt.
\par \par
Just before putting the ribs on the grill, I prepare a mop sauce. Just before putting the ribs on the grill, I prepare a mop sauce.
\subsection{Cooking} \subsubsection*{Cooking}
Heat the mixture until just before it begins to boil. Remove the mixture and let it cool. Heat the mixture until just before it begins to boil. Remove the mixture and let it cool.
\par \par
To cook the ribs, I place them in a rib rack and use indirect grilling to cook them. Most recommended is a temperature of about 350 degrees Fahrenheit, but I normally try to keep the temperature around 275-325. After the temperature is good, I place the ribs and rib rack in the grill, then add some fresh smoking wood to the fire. It is generally agreed that the first 45 minutes of grilling is when the meat will absorb the most smoke flavor, so I try to keep it smoky in the grill for that long. Some people soak the wood in water to prolong the smoke release. I start by adding a little smoke wood, then add a little as needed to keep the smoke coming, trying to keep the temperature from getting too high (remember damper control during this time1). To cook the ribs, I place them in a rib rack and use indirect grilling to cook them. Most recommended is a temperature of about 350 degrees Fahrenheit, but I normally try to keep the temperature around 275-325. After the temperature is good, I place the ribs and rib rack in the grill, then add some fresh smoking wood to the fire. It is generally agreed that the first 45 minutes of grilling is when the meat will absorb the most smoke flavor, so I try to keep it smoky in the grill for that long. Some people soak the wood in water to prolong the smoke release. I start by adding a little smoke wood, then add a little as needed to keep the smoke coming, trying to keep the temperature from getting too high (remember damper control during this time1).
\par \par
After about 45 minutes, I apply the first round of mop sauce using a mop from your local barbecue supply store, or just use a turkey baster( the mop looks much cooler). I follow up by applying mop sauce every 30 minutes thereafter until the ribs are done. I use an instant read meat thermometer inserted into the meat (not touching any bone) to test the rib temperature. I like to get at least 170 degrees F internal temperature. When the ribs are at temperature, I remove them from the rib rack, slather on my favorite barbecue sauce, and leave them on the grill for a few minutes just to get the sauce to caramelize and thicken on the ribs. After I remove the ribs from the grill, I let them sit for about 10 minutes to let them cool down enough to handle them. This also allows the juices that had been cooked out of the internal part of the rib meat that was still on the rib to be reabsorbed into the meat. After the ribs have cooled, cut them up, and then call me so I can come to eat them. After about 45 minutes, I apply the first round of mop sauce using a mop from your local barbecue supply store, or just use a turkey baster( the mop looks much cooler). I follow up by applying mop sauce every 30 minutes thereafter until the ribs are done. I use an instant read meat thermometer inserted into the meat (not touching any bone) to test the rib temperature. I like to get at least 170 degrees F internal temperature. When the ribs are at temperature, I remove them from the rib rack, slather on my favorite barbecue sauce, and leave them on the grill for a few minutes just to get the sauce to caramelize and thicken on the ribs. After I remove the ribs from the grill, I let them sit for about 10 minutes to let them cool down enough to handle them. This also allows the juices that had been cooked out of the internal part of the rib meat that was still on the rib to be reabsorbed into the meat. After the ribs have cooled, cut them up, and then call me so I can come to eat them.
\section{Black Eyed Beans (and stuff)} \subsection*{Black Eyed Beans (and stuff)}
\addcontentsline{toc}{subsection}{Black Eyed Beans (and stuff)}
\textbf{by Nina Lawson-Moore and William Moore} \textbf{by Nina Lawson-Moore and William Moore}
\subsection{Ingredients} \subsubsection*{Ingredients}
\begin{itemize} \begin{itemize}
\item 1 lbs Black Eyed Peas. \item 1 lbs Black Eyed Peas.
\item 3 Large Eggs. \item 3 Large Eggs.
@ -122,11 +134,12 @@
\item 1 Large Avocado. \item 1 Large Avocado.
\item 1 habanero, diced. \item 1 habanero, diced.
\end{itemize} \end{itemize}
\subsection{Cooking} \subsubsection*{Cooking}
Soak black-eyed beans until soft. Wash the beans. Whisk eggs. Add olive oil and heat until warm in a pan. Cook the egg mixture. When halfway cooked, add the rest of the ingredients except the avocado until the eggs are cooked. Slice the avocado and add to the plate when dished out. Serve! Soak black-eyed beans until soft. Wash the beans. Whisk eggs. Add olive oil and heat until warm in a pan. Cook the egg mixture. When halfway cooked, add the rest of the ingredients except the avocado until the eggs are cooked. Slice the avocado and add to the plate when dished out. Serve!
\section{Crackpot Noodle Stew} \subsection*{Crackpot Noodle Stew}
\addcontentsline{toc}{subsection}{Crdackpot Noodle Stew}
\textbf{by William Moore} \textbf{by William Moore}
\subsection{Ingredients} \subsubsection*{Ingredients}
\begin{itemize} \begin{itemize}
\item 2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes. \item 2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes.
\item 2 large onions, quartered and cut into 1/2-inch slices. \item 2 large onions, quartered and cut into 1/2-inch slices.
@ -143,13 +156,15 @@
\item Some amount of noodles. \item Some amount of noodles.
\item Salt to taste. \item Salt to taste.
\end{itemize} \end{itemize}
\subsection{Cooking} \subsubsection*{Cooking}
Combine all ingredients, except noodles in a Crock Pot; stir well. Cover and cook on low 5 1/2 to 7 1/2 hours, until chicken is done and vegetables are tender; stir in noodles for the last 30 minutes. Combine all ingredients, except noodles in a Crock Pot; stir well. Cover and cook on low 5 1/2 to 7 1/2 hours, until chicken is done and vegetables are tender; stir in noodles for the last 30 minutes.
\chapter{My Internet Friends} \section*{My Internet Friends}
\addcontentsline{toc}{section}{My Internet Friends}
\textit{These recipes were contributed by several people I know from the Internet games, social media, etc. I've tried to keep the names of the people either by their real names or handles.} \textit{These recipes were contributed by several people I know from the Internet games, social media, etc. I've tried to keep the names of the people either by their real names or handles.}
\section{Ikes' "Internet Famous" Chicken Fajitas} \subsection*{Ikes' "Internet Famous" Chicken Fajitas}
\addcontentsline{toc}{subsection}{Ikes' "Internet Famous" Chicken Fajitas}
\textbf{by Ikes} \textbf{by Ikes}
\subsection{Ingredients} \subsubsection*{Ingredients}
\begin{itemize} \begin{itemize}
\item 1 lb chicken breast, cut into 1/2 inch strips. \item 1 lb chicken breast, cut into 1/2 inch strips.
\item 1 green bell pepper, sliced. \item 1 green bell pepper, sliced.
@ -162,11 +177,12 @@
\item 1/2 tsp onion powder. \item 1/2 tsp onion powder.
\item 1/4 tsp garlic powder. \item 1/4 tsp garlic powder.
\end{itemize} \end{itemize}
\subsection{Cooking} \subsubsection*{Cooking}
In a ziploc bag, combine the dry ingredients, water, and 2 tbsp olive oil, and mix together. Add the chicken and bell peppers to the bag. Seal. Gently knead and coat the chicken and bell peppers. Refrigerate for 15 minutes. Heat 1 tbsp oil in a large skillet. Empty ziploc bag into the skillet and cook over high heat, stirring occasionally, until vegetables and chicken are fully cooked (about 6 minutes). Remove from heat. Add to tortillas and serve! In a ziploc bag, combine the dry ingredients, water, and 2 tbsp olive oil, and mix together. Add the chicken and bell peppers to the bag. Seal. Gently knead and coat the chicken and bell peppers. Refrigerate for 15 minutes. Heat 1 tbsp oil in a large skillet. Empty ziploc bag into the skillet and cook over high heat, stirring occasionally, until vegetables and chicken are fully cooked (about 6 minutes). Remove from heat. Add to tortillas and serve!
\section{Ikes' "Not as Internet Famous" Chicken Curry} \subsection*{Ikes' "Not as Internet Famous" Chicken Curry}
\addcontentsline{toc}{subsection}{Ikes' "Not as Internet Famous" Chicken Curry}
\textbf{by Ikes} \textbf{by Ikes}
\subsection{Ingredients} \subsubsection*{Ingredients}
\begin{itemize} \begin{itemize}
\item 1.5 lbs boneless chicken breast, diced into 1 inch cubes. \item 1.5 lbs boneless chicken breast, diced into 1 inch cubes.
\item 2 tbsp olive oil. \item 2 tbsp olive oil.
@ -189,13 +205,14 @@
\item 1/4 tsp ground cloves. \item 1/4 tsp ground cloves.
\item 2 tsp water. \item 2 tsp water.
\end{itemize} \end{itemize}
\subsection{Cooking} \subsubsection*{Cooking}
In a small bowl, whisk together: coriander, cumin, turmeric, crushed fennel seeds, cinnamon, pepper, mustard, cloves. Heat oil in a skillet over medium-high heat. Add onion and saute until golden brown (about 4-6 minutes). Add garlic, blend, and saute for another 30 seconds. Add in whisked spice blend and saute for 30 seconds more. Pour in chicken broth and tomatoes and bring to a boil. Reduce heat once boiling and simmer for 5 minutes. Pour the mixture in a blender and puree. Pour mixture back into a skillet. Add salt and cayenne pepper. Add the cubed chicken. Simmer and cover the skillet with a lid until chicken is cooked thoroughly with occasional stirring (about 8-12 minutes). Mix cornstarch and water and add to the skillet. Once chicken is fully cooked, add the cream and cilantro. In a small bowl, whisk together: coriander, cumin, turmeric, crushed fennel seeds, cinnamon, pepper, mustard, cloves. Heat oil in a skillet over medium-high heat. Add onion and saute until golden brown (about 4-6 minutes). Add garlic, blend, and saute for another 30 seconds. Add in whisked spice blend and saute for 30 seconds more. Pour in chicken broth and tomatoes and bring to a boil. Reduce heat once boiling and simmer for 5 minutes. Pour the mixture in a blender and puree. Pour mixture back into a skillet. Add salt and cayenne pepper. Add the cubed chicken. Simmer and cover the skillet with a lid until chicken is cooked thoroughly with occasional stirring (about 8-12 minutes). Mix cornstarch and water and add to the skillet. Once chicken is fully cooked, add the cream and cilantro.
\subsection{William's Notes} \subsubsection*{William's Notes}
You can certainly replace the whipping cream with say 16 oz of unsweetened coconut milk. You can certainly replace the whipping cream with say 16 oz of unsweetened coconut milk.
\section{Jonn's Mushroom Soup} \subsection*{Jonn's Mushroom Soup}
\addcontentsline{toc}{subsection}{Jonn's Mushroom Soup}
\textbf{by Jonn} \textbf{by Jonn}
\subsection{Ingredients} \subsubsection*{Ingredients}
\begin{itemize} \begin{itemize}
\item Two Onions, small diced. \item Two Onions, small diced.
\item Two Green Peppers, small diced. \item Two Green Peppers, small diced.
@ -207,11 +224,12 @@
\item 32 oz. Beef Stock. \item 32 oz. Beef Stock.
\item 2 tsp of Cayenne pepper \item 2 tsp of Cayenne pepper
\end{itemize} \end{itemize}
\subsection{Cooking} \subsubsection*{Cooking}
Wash Mushrooms, Cut stems off, then cut shrooms into quarters. Put the small diced ingredients into a saute pot. Pour in Corn Oil. Sweat the ingredients. Once sweating, then once sweating add 1 tbsp of Cumin. Add shrooms into a Brazer and let them sweat. Once sweating, add Beef Stock and Mushrooms into the saute pot, and simmer. Now, add the rest of the Cumin and Cayenne Pepper. Let all ingredients cook. Add tomatoes and cook a little more. Serve! Wash Mushrooms, Cut stems off, then cut shrooms into quarters. Put the small diced ingredients into a saute pot. Pour in Corn Oil. Sweat the ingredients. Once sweating, then once sweating add 1 tbsp of Cumin. Add shrooms into a Brazer and let them sweat. Once sweating, add Beef Stock and Mushrooms into the saute pot, and simmer. Now, add the rest of the Cumin and Cayenne Pepper. Let all ingredients cook. Add tomatoes and cook a little more. Serve!
\section{Sadiirasia's Kick Ass Fettuccine Alfredo} \subsection*{Sadiirasia's Kick Ass Fettuccine Alfredo}
\addcontentsline{toc}{subsection}{Sadiirasia's Kick Ass Fettuccine Alfredo}
\textbf{by Sadiirasia} \textbf{by Sadiirasia}
\subsection{Ingredients} \subsubsection*{Ingredients}
\begin{itemize} \begin{itemize}
\item Butter. \item Butter.
\item Cream Cheese. \item Cream Cheese.
@ -224,6 +242,15 @@
\item Cajun seasoning (More notes from William: hehehehe). \item Cajun seasoning (More notes from William: hehehehe).
\item Fettuccine nöödles. \item Fettuccine nöödles.
\end{itemize} \end{itemize}
\subsection{Cooking} \subsubsection*{Cooking}
Add all the ingredients but nöödles into a pan. Simmer. Boil nöödles. Serve! Add all the ingredients but nöödles into a pan. Simmer. Boil nöödles. Serve!
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