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recipes-003.tex
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@ -18,6 +18,7 @@
\usepackage{quoting} % Intros to recipes
\usepackage{xfrac}
\usepackage{adforn} % flourishes
\usepackage{tabularray}
@ -86,7 +87,7 @@
\renewcommand{\cftsecdotsep}{\cftdotsep}
\renewcommand{\cftsecfont}{\normalfont}
\renewcommand{\cftsecpagefont}{\normalfont}
\setlength{\cftbeforesecskip}{3pt}
\setlength{\cftbeforesecskip}{1pt}
\renewcommand*\contentsname{List of Recipes}
@ -97,6 +98,7 @@
\NewEnviron{intro}
{
\vspace{-4mm}
\noindent{}
\begin{quoting}[leftmargin=10mm, rightmargin=10mm]
% \begin{small}
@ -107,9 +109,10 @@
\NewEnviron{ingredients}
{
\hrule
\vspace{4mm}
% \hrule
\vspace{0mm}
\textbf{Ingredients:}
\vspace{-3mm}
\noindent{}
\begin{multicols}{2}
\sffamily
@ -124,14 +127,17 @@
\NewEnviron{bulk}
{
\hrule
\vspace{4mm}
% \hrule
\vspace{0mm}
\textbf{Bulk Proportions:}
\vspace{-3mm}
\noindent{}
\begin{multicols}{2}
\sffamily
\begin{itemize}[nosep, left=0pt]
\begin{small}
\BODY
\end{small}
\end{itemize}
\rmfamily
\end{multicols}
@ -139,13 +145,13 @@
\NewEnviron{instructions}
{
\hrule
\vspace{4mm}
% \hrule
\vspace{0mm}
\textbf{Instructions:}
\vspace{-2mm}
\begin{enumerate}[itemsep=0mm]
\BODY
\end{enumerate}
\kflourish
}
@ -153,10 +159,11 @@
% Our custom commands %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
\newcommand{\kflourish}{\begin{center}
\begin{huge}
\adftripleflourishleft
\end{huge}
\begin{large}
\adforn{60}\enspace\adforn{11}\enspace\adforn{32}
\end{large}
\end{center}
\hrule
}
\newcommand{\kimage}[2]{
@ -165,6 +172,8 @@
\end{center}
}
\newcommand{\kone}{Mix all ingredients and store in an air-tight jar.}
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%% Document Information %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
@ -182,9 +191,63 @@
\begin{document}
\maketitle
\pagestyle{empty}
%\newgeometry{left=3cm,right=3cm}
\begin{center}
{\Huge Basic Seasoning Mixes}
\vspace{5mm}
{\LARGE Dude With a Fork}
\vspace{2mm}
\texttt{dudewithafork.com}
\vspace{8mm}
by
\vspace{2mm}
Kenneth John Odle
\vspace{2mm}
First Edition \\ July 2026
\vspace{2mm}
\rule{\textwidth}{0.5pt}
\end{center}
\paragraph{Make as much or as little as you like!}The recipes that follow don't give exact amounts for ingredients. Rather, the amount of each ingredient you need is described as ``parts'' meaning that you can choose what size you want for a part and then go from there. The larger a part you choose, the more you end up making. This allows you to make just a little bit to try out a recipe, or a lot if you like it and want to use it all the time.
\hspace{5mm}Here is a handy table that tells you how many of each measure you will need based on the number of parts a recipe calls for:
\DefTblrTemplate{firsthead, middlehead,lasthead}{default}{}
\begin{longtblr}
[
caption = {},
% label = {},
% theme = {custom1}
]{
width = {\textwidth},
colspec = { X[1,c] X[1,c] X[1,c] X[1,c] X[1,c] },
hlines = {0.5pt,solid},
vline{1,6} = {0.5pt,solid},
rows = {4.0mm, m, rowsep=3pt},
rowhead = 1,
% cells = {font=\sffamily\fontsize{8pt}{10pt}\selectfont},
row{1} = {font=\bfseries},
}
Part & 2 Parts & 3 Parts & 4 Parts & 6 Parts \\
\sfrac{1}{2} & 1 tsp & 1\sfrac{1}{2} tsp & 2 tsp & 1 Tbs \\
1 tsp & 2 tsp & 1 Tbs & 4 tsp & 2 Tbs \\
1 Tbs & 2 Tbs & 3 Tbs & \sfrac{1}{4} cup & 6 Tbs \\
\sfrac{1}{4} cup & \sfrac{1}{2} cup & \sfrac{3}{4} cup & 1 cup & 1\sfrac{1}{2} cups \\
1 cup & {2 cups\\1 pint} & {3 cups\\1\sfrac{1}{2} pints} & {4 cups\\1 quart} & {6 cups\\1\sfrac{1}{2} quarts} \\
\end{longtblr}
\paragraph{Note:} All these measurements are based on volume. It is much easier to make adjustments if you use metric measurements.
\newgeometry{left=3cm,right=3cm}
\pagestyle{fancy}
\tableofcontents
\restoregeometry
@ -215,6 +278,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
\end{instructions}
\kflourish
\section{Italian Seasoning}
\begin{intro}
@ -228,16 +292,14 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
\item 2 tsp dried rosemary\\(crushed)
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\paragraph{Note:} Because rosemary is a particularly tough herb, especially in its dried form, I find it better in this mix if I crush it in a mortar and pestle before adding it in.
\kflourish
\section{Creole Seasoning}
\begin{intro}
This is the introduction for creole seasoning.
\end{intro}
@ -252,14 +314,14 @@ This is the introduction for creole seasoning.
\item 1 Tbs black pepper
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Seasoned Salt}
\begin{intro}
Seasoned salt is not expensive to buy at the store, but when you make it yourself, you get a much better flavor.
\end{intro}
\begin{ingredients}
@ -272,10 +334,11 @@ This is the introduction for creole seasoning.
\end{ingredients}
\begin{instructions}
\item Crush the celery seed in a mortar and pestle to a coarse powder.
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kflourish
\section{Chinese Five Spice Powder}
\begin{intro}
@ -296,6 +359,7 @@ This is the introduction for creole seasoning.
\end{instructions}
\kflourish
\section{Curry Seasoning}
\begin{intro}
@ -317,6 +381,7 @@ This is the introduction for creole seasoning.
\end{instructions}
\kflourish
\section{Pork Chop Seasoning}
\begin{intro}
@ -325,8 +390,9 @@ This is the introduction for creole seasoning.
\begin{ingredients}
\item 2 Tbs salt
\item 2 Tbs brown sugar
\item \sfrac{1}{4} tsp cornstarch
\item 2 Tbs smoked paprika
\item 1 Tbs granulate garlic
\item 1 Tbs granulated garlic
\item 1 Tbs rubbed sage
\item 1 Tbs thyme
\item 2 tsp black pepper, freshly ground
@ -334,10 +400,12 @@ This is the introduction for creole seasoning.
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\item Combine the brown sugar and cornstarch until well blended.
\item Add the remaining ingredients and stir to combine.
\end{instructions}
\kflourish
\section{Steak Seasoning}
\begin{intro}
@ -373,10 +441,11 @@ This is the introduction for creole seasoning.
\end{instructions}
\kflourish
\section{Seafood Seasoning}
\begin{intro}
This isn't quite the same as Old Bay, but it's pretty close!
This isn't quite the same as Old Bay, but it's pretty close! This is also really good in pasta salads, egg salad, and cucumber salad.
\end{intro}
\begin{ingredients}
@ -393,13 +462,12 @@ This isn't quite the same as Old Bay, but it's pretty close!
\item \sfrac{1}{4} tsp ground bay leaves
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\paragraph{Note:} To get ground bay leaves, break up several bay leaves into small pieces, then add them to a spice grinder. Grind them coarsely, then sieve them to remove the dried veins. Add the leafy portions back to the spice grinder and grind again until they are finely ground. You may have to repeat the sieving process two or more times.
\kflourish
\section{Shawarma Spice}
\begin{intro}
@ -417,11 +485,10 @@ This isn't quite the same as Old Bay, but it's pretty close!
\item 1 Tbs ground cinnamon
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Pizza Seasoning}
\begin{intro}
@ -439,11 +506,10 @@ This isn't quite the same as Old Bay, but it's pretty close!
\item 1 Tbs red pepper flakes (or to taste)
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Fry Seasoning}
\begin{intro}
@ -460,11 +526,10 @@ This also worked great on popcorn!
\item \sfrac{1}{8} tsp cayenne pepper
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Salt-Free Chicken Seasoning}
\begin{intro}
@ -479,11 +544,10 @@ This also worked great on popcorn!
\item 2 tsp granulated garlic
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Salt-Free Cajun Blend}
\begin{intro}
@ -499,11 +563,10 @@ This also worked great on popcorn!
\item 2 tsp dried thyme, crushed
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Tuscan Blend}
\begin{intro}
@ -518,11 +581,10 @@ This also worked great on popcorn!
\item 1 \sfrac{1}{2} tsp sage
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\kflourish
\section{Mexican Blend}
\begin{intro}
@ -539,19 +601,17 @@ This also worked great on popcorn!
\item 1 tsp cayenne powder (or to taste)
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\kone{}
\newpage
\section*{Notes}
\begin{itemize}
\begin{enumerate}
\item Because these are meant to be seasoning mixes that you can make and store in your cupboard, assume all of the herbs used are dried herbs.
\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount by volume of table salt. (Likewise, if a recipe calls for table salt, and you would prefer to use kosher salt, simply use twice the volume of kosher salt.)
\item Mexican oregano is \textit{very} different than either Italian or Greek oregano. If your regular grocery store does not stock it, try a local Mexican or Latino market, where you may find it to be much less expensive. You can substitute Italian or Greek if you can't find Mexican, but it won't entirely be the same.
\end{itemize}
\end{enumerate}