Import of latest from old CVS repo.

git-svn-id: file:///home/andre/svn-repo/recipes@1 d7c2de21-68b4-4f9c-9850-244d1b747d5b

.cvsignore

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+Recipe.aux
+Recipe.idx
+Recipe.ilg
+Recipe.ind
+Recipe.pdf
+index.tex
+

Beef/.cvsignore

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+index.tex

Beef/HearyBeefGoulash.tex

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+\begin{recipe}{Hearty Beef Goulash}{}{4 servings}
+
+\begin{ingredients}
+\item \Tp{1} oil
+\item 2~slices chopped bacon
+\item 1~clove minced garlic
+\item 2 sliced \theme{carrot}s
+\item 2 sliced medium onions
+\item 1 sliced \theme{green pepper}
+\item \lbs{\quarter} whole small \theme{mushrooms}
+\item \lbs{1\half} cubed stewing beef
+\item \C{\quarter} flour
+\item \Tp{3}paprika
+\item \C{1} beef stock
+\item 1 bay leaf
+\item \C{1} milk
+\item \tp{1} flour
+\item salt
+\item pepper
+\end{ingredients}
+
+\begin{directions}
+\item Heat oil in a heavy pan.
+\item Add bacon and cook until lightly browned.
+\item Remove with a slotted spoon to a large pot.
+\item Add garlic, carrots, onions, green pepper and mushrooms to pan.
+\item Stor over medium heat for 5~minutes.
+\item Remove and add to pot.
+\item Toss beef chunks in flour.
+\item Brown chunks will in pan, adding more oil of necesary.
+\item Add to pot.
+\item Mix in paprika well.
+\item Stir in stock and bay leaf.
+\item Bring to a boil slowly.
+\item Simmer, covered until meat is tender (approx 1\half~hours).
+\item Add milk mixed with remaning flour.
+\item Cook stirring over medium heat until sauce is thickened.
+\item Season to taste.
+\end{directions}
+
+\end{recipe}

Beef/JumboShellsWithBeefFilling.tex

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+\begin{recipe}{Jumbo Shells with Beef Filling}{Lancia}{5-6 servings}
+
+\begin{ingredients}
+\item 20~jumbo pasta shells
+\item \lbs{1} \\theme{ground beef}
+\item \C{\quarter} finely chopped onions
+\item \C{\quarter} bread crumbs
+\item 2~eggs
+\item \C{3} grated \theme{mozzarella cheese}
+\item \tp{\half} salt
+\item dash~pepper
+\item \tp{2} chopped parsely
+\item \C{3\half} pasta sauce
+\item \C{\quarter} grated \theme{parmesan cheese}
+\end{ingredients}
+
+\begin{directions}
+\item Cook shells as package directs.
+\item Brown meat and onion in oil and drain.
+\item Combine cooked meat and remaning ingredients except parmesan and sauce.
+\item Fill cooked shells.
+\item Complete as package directs.
+\end{directions}
+
+\end{recipe}

Beef/KariKari.tex

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+\begin{recipe}{Kari-Kari}{}{4-6 servings}
+
+\begin{ingredients}
+\item \lbs{2 \half} ox-tail and stew \theme{beef}
+\item \Tp{2} cooking oil
+\item 2~cloves minced garlic
+\item 1 medium onion, sliced
+\item \Tp{3} \theme{peanut butter}
+\item \Tp{2} corn strach
+\item \lbs{\half} string \theme{beans}
+\item 1 medium eggplant, chunked (salt to prevent bitterness)
+\end{ingredients}
+
+\begin{directions}
+\item Place mean in a pot and cover with water.
+\item Bring to a boil, then lower heat and simmer for 1\half~hours or until tender.
+\item Saut\'e garlic and onion in oil.
+\item Add meat and broth.
+\item Salt and pepper to taste.
+\item Simmer 15~minutes.
+\item Stir in peanut butter and cornstarch.
+\item Bring back to simmer and cook for 5~minutes.
+\item Add beans and eggplant.
+\item Cook 10~minutes, or until vegetables are tender, stirring often.
+
+\end{directions}
+\end{recipe}

Beef/Makefile

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+../subMakefile

Beef/Meatballs.tex

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+\begin{recipe}{Meatballs}{}{}
+
+\begin{ingredients}
+\item \lbs{1} ground \theme{beef}
+\item \lbs{\half} bread crumbs
+\item 2 eggs
+\item \Tp{2} parmasean cheese
+\item salt
+\item chopped parsley
+\item \quarter\ to \C{\half} water
+\item oil
+\item tomato sauce
+\end{ingredients}
+
+\begin{directions}
+\item Mix all ingredients, adding water as needed.
+\item Roll into balls.
+\item Fry balls in oil.
+\item Cook balls in tomato sauce for ???~minutes.
+\end{directions}
+\end{recipe}

Beef/Meatloaf.tex

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+\begin{recipe}{Meatloaf}{}{}
+
+\begin{directions}
+\item Follow the meatball recipe, but use tomato sauce instead of water.
+\item Bake a \tF{350} for \half~hour.
+\end{directions}
+\end{recipe}

Beef/Roast.tex

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+\begin{recipe}{Roast}{}{}
+
+\begin{ingredients}
+\item \lbs{4} roast
+\item 1 halved onion
+\item garlic powder
+\item 4 to 5~potatoes
+\end{ingredients}
+
+\begin{directions}
+\item Preheat oven to \tF{325}.
+\item Stand roast on bone (fat-side up) in a casserole dish.
+\item Dust with garlic powder.
+\item Add onion halves.
+\item Put roast in oven.
+\item After \half~hour, add the potatoes to the casserole.
+\item Cook 1~hour more.
+\end{directions}
+\end{recipe}

Beef/index.tex

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+\chapter{Beef}
+\input{Beef/HearyBeefGoulash.tex}
+\input{Beef/JumboShellsWithBeefFilling.tex}
+\input{Beef/KariKari.tex}
+\input{Beef/Meatballs.tex}
+\input{Beef/Meatloaf.tex}
+\input{Beef/Roast.tex}

Bread/.cvsignore

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+index.tex

Bread/BananaBread.tex

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+\begin{recipe}{Banana Bread}{}{}
+
+\begin{ingredients}
+\item \C{\half} cooking oil
+\item \C{1} white sugar
+\item 2 beaten eggs
+\item 3 ripe mashed \theme{banana}s
+\item \C{2} all-purpose flour
+\item \tp{1} baking soda
+\item \tp{\half} baking powder
+\item \tp{\half} salt
+\item \Tp{3} milk
+\item \tp{\half} vanilla extract
+\item \C{1} chocolate chips
+\end{ingredients}
+
+\begin{directions}
+\item Preheat oven to \tF{375}.
+\item Blend oil and sugar.
+\item Add bananas and eggs and mix well.
+\item Stir in flour, baking soda, baking powder and salt.
+\item Add in vanilla and milk.
+\item Stir in chocolate chips.
+\item Pour in loaf pan and bake for 60~minutes.
+\end{directions}
+
+\hint{ Can be done in food processor except for the chocolate chips. Fold
+the chips in by hand. }
+\end{recipe}

Bread/BasicBagelRecipe.tex

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+\begin{recipe}{Basic Bagel Recipe}{}{}
+
+\begin{ingredients}
+\item 2\half\ to \C{3} whole wheat bread flour
+\item \C{1\quarter} water
+\item \Tp{1} dry yeast
+\item \tp{1} salt
+\end{ingredients}
+
+\begin{directions}
+\item In a large mixing bowl combine flour and yeast.
+\item Heat water and salt in a saucepan til warm to the touch (\tC{45}).
+\item Mix water into flour to form a dough.
+\item Knead for 10 to 12~minutes until smooth and elastic, adding remaining flour as necessary to make a barely sticky dough.
+\item Form the dough into an \cm{20} long cylinder, and cut it into 8 equally sized pieces.
+\item Form each piece into a smooth ball.
+\item Poke your thumb through the centre of each piece and twirl it between your index fingers to make a hole.
+\item Place un-cooked bagels on a floured cookie sheet and allow to rise 20 to 30~minutes in a warm place until doubled in bulk.
+\item Preheat oven to \tF{375} (\tF{400} if you want a thicker crust).
+\item In a 4 qt pot boil \C{8} water and \tp{\half} salt.
+\item Drop bagels, 3 at a time into the boiling water.
+\item Cook uncovered 3 to 5~minutes over high heat, turn once with a slotted spoon.
+\item Remove bagels and transfer to a well oiled or floured baking sheet.
+\item Bake at \tF{375} for 25 to 30~minutes or \tF{400} for 20~minutes until firm to the touch.
+\end{directions}
+\end{recipe}

Bread/BasicWholeWheatBread.tex

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+\begin{recipe}{Basic Whole Wheat Bread}{}{2 loaves}
+
+\index{bread!whole wheat}
+
+\begin{ingredients}
+\item \Tp{3} white sugar
+\item \tp{1} dry yeast
+\item \C{\threequarter} warm water
+\item \C{\quarter} milk
+\item \tp{1} vegetable oil
+\item \C{1} whole wheat flour
+\item \C{2} all-purpose flour
+\item \tp{1} salt
+\end{ingredients}
+
+\begin{directions}
+\item In a mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10~minutes.
+\item Combine the yeast mixture with the milk, vegetable oil, whole wheat flour, \C{1} of the all-purpose flour and the salt.
+\item Add the remaining flour, \C{\half} at a time, stirring well after each addition.
+\item When the dough has pulled together, turn it out onto a lightly floured surface and knead about 10~minutes.
+\item Oil a large bowl, place the dough in the bowl and turn to coat with oil.
+\item Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1~hour.
+\item Grease two bread pans.
+\item Deflate the dough and turn it out onto a lightly floured surface.
+\item Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans.
+\item Cover with a damp cloth and let rise until doubled in volume. (Approx 40~minutes)
+\item Preheat oven to \tF{400}.
+\item Bake for 30~minutes, or until the bottom of the loaf sounds hollow when tapped.
+\end{directions}
+\end{recipe}

Bread/BeerRyeBread.tex

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+\begin{recipe}{Beer Rye Bread}{}{}
+
+\begin{ingredients}
+\item \C{2} \theme{rye} flour
+\item \C{1\half} room temperature \theme{beer}
+\item \tp{4\half} dry yeast
+\item \Tp{2} white sugar
+\item \tp{1} salt
+\item \Tp{2} shortening
+\item 1 egg
+\item \C{3} bread flour
+\item \tp{1} cornmeal
+\end{ingredients}
+
+\begin{directions}
+\item Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
+\item Add sugar, salt, shortening, and egg; beat with mixer until smooth.
+\item Add enough white bread flour to make a soft dough.
+\item Knead on a lightly floured surface until smooth, approximately 10~minutes.
+\item Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1~hour, or until doubled.
+\item Punch down dough, and divide in half.
+\item Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal.
+\item Let rise for 30~minutes.
+\item Preheat oven to \tF{400}.
+\item Bake for 30~minutes.
+\end{directions}
+
+\hint{This bread is very dense.}
+\end{recipe}

Bread/ButtermilkBiscuits.tex

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+\begin{recipe}{Buttermilk Biscuits}{the Steffler Family}{}
+
+\begin{ingredients}
+\item \C{2} flour
+\item \Tp{1} baking powder
+\item \tp{\half} baking soda
+\item \tp{\half} salt
+\item \tp{\half} butter
+\item \C{1} \theme{buttermilk}
+\end{ingredients}
+
+\begin{directions}
+\item Preheat oven to \tF{450}.
+\item Mix flour, baking powder, baking soda and salt together.
+\item Cut in butter and mix together lightly.
+\item Add butter milk and mix just enough to blend. Do not over mix.
+\item Roll out to \cm{1} thickness.
+\item Cut with round cookie cutter.
+\item Bake for 15~minutes.
+\end{directions}
+
+\end{recipe}

Bread/Cornbread.tex

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+\begin{recipe}{Cornbread}{}{}
+
+\begin{ingredients}
+\item \C{1} ungerminated \theme{corn} meal
+\item \C{1} whole wheat flour
+\item \tp{\half} salt
+\item \tp{2} baking powder
+\item \Tp{3} oil
+\item \C{1} milk
+\item 1 egg
+\item \Tp{4} of any combination of honey, maple syrup or molasses
+\end{ingredients}
+
+\begin{directions}
+\item Preheat oven to \tF{400}.
+\item Combine all dry ingredients.
+\item In a separate bowl, combine all liquid ingredients.
+\item Add dry ingredients and mix until just combined.
+\item Pour into \inch{8} greased baking pan.
+\item Bake for 20~minutes.
+\end{directions}
+\end{recipe}

Bread/Croissants.tex

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+\begin{recipe}{Croissants \UNTESTED }{}{}
+
+\begin{ingredients}
+\item \tp{1\quarter} dry yeast
+\item \Tp{3} warm water (\tC{45})
+\item \tp{1} white sugar
+\item \C{1\threequarter} all-purpose flour
+\item \tp{2} white sugar
+\item \tp{1\half} salt
+\item \C{\twothird} warm milk
+\item \Tp{2} vegetable oil
+\item \C{\twothird} unsalted butter, chilled
+\item 1 egg
+\item \Tp{1} water
+\end{ingredients}
+
+\begin{directions}
+\item Combine yeast, warm water, and \tp{1} sugar. Allow to stand until creamy and frothy.
+\item Measure flour into a mixing bowl.
+\item Dissolve \tp{2} sugar and salt in warm milk.
+\item Blend into flour along with yeast and oil.
+\item Mix well; knead until smooth.
+\item Cover, and let rise until over triple in volume.
+\item Deflate gently, and let rise again until doubled. Deflate and chill 20~minutes.
+\item Massage butter until pliable, but not soft and oily.
+\item Pat dough into a \cm{35}$\times$\cm{20} rectangle.
+\item Smear butter over top two thirds, leaving \cm{\half} margin all around.
+\item Fold unbuttered third over middle third, and buttered top third down over that.
+\item Turn \ang{90}, so that folds are to left and right.
+\item Roll out to a \cm{35}$\times$\cm{15} rectangle.
+\item Fold in three again.
+\item Sprinkle lightly with flour, and put dough in a plastic bag.
+\item Refrigerate 2~hours.
+\item Unwrap, sprinkle with flour, and deflate gently.
+\item Roll to a \cm{35}$\times$\cm{15} rectangle, and fold again.
+\item Turn \ang{90}, and repeat.
+\item Wrap, and chill 2~hours.
+\item To shape, roll dough out to a \cm{50}$\times$\cm{13} rectangle.
+\item Cut in half crosswise, and chill half while shaping the other half.
+\item Roll out to a \cm{40}$\times$\cm{12} rectangle.
+\item Cut into three \cm{12} squares.
+\item Cut each square in half diagonally.
+\item Roll each triangle lightly to elongate the point, and make it \cm{18} long.
+\item Grab the other 2 points, and stretch them out slightly as you roll it up.
+\item Place on a baking sheet, curving slightly.
+\item Let shaped croissants rise until puffy and light.
+\item In a small bowl, beat together egg and \Tp{1} water.
+\item Glaze croissants with egg wash.
+\item Bake in a preheated \tF{475} oven for 12 to 15~minutes.
+\end{directions}
+\end{recipe}

Bread/Makefile

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+../subMakefile