Just various recipes that I'm developing. Also, more practice with LaTeX.
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  1. \documentclass[10pt,letterpaper]{article}
  2. \usepackage[utf8]{inputenc}
  3. \usepackage{amsmath}
  4. \usepackage{amsfonts}
  5. \usepackage{amssymb}
  6. \usepackage{gensymb}
  7. \author{Kenneth John Odle}
  8. \title{Red Card Meatloaf}
  9. \begin{document}
  10. \begin{LARGE}
  11. \textbf{Red Card Meatloaf}
  12. \end{LARGE}
  13. \hrulefill
  14. \bigskip
  15. Meatloaf so good they'll throw you out of the game.
  16. \bigskip
  17. \begin{large}
  18. \textbf{Ingredients}
  19. \end{large}
  20. \begin{itemize}
  21. \item 4-6 slices of bacon, chopped
  22. \item 2/3 cup onion, finely diced
  23. \item 3/4 green pepper, finely diced
  24. \item 2/3 cup Ritz-style crackers, crushed (approximately 22)
  25. \item 1/3 cup milk
  26. \item 1/4 cup chili sauce
  27. \item 1/4 cup Worcestershire sauce
  28. \item 1 tsp ground black pepper
  29. \item 2 tsp garlic powder
  30. \item 2 tsp onion powder
  31. \item 2 tsp mustard powder
  32. \item 2 tsp beef base
  33. \item 2 eggs, beaten
  34. \item 2 pounds ground beef (80/20 or 85/15)
  35. \end{itemize}
  36. \medskip
  37. \begin{large}
  38. \textbf{Method}
  39. \end{large}
  40. \begin{enumerate}
  41. \item In a heavy pan, cook bacon over medium-low heat. When it begins to render its fat, add the green pepper and onion. Cook, stirring occasionally, until the peppers and onions are softened and have given up some of their moisture. Transfer to a bowl and allow to cool for a bit.
  42. \item \textbf{Make a panade:} Add the crackers and milk to a bowl and stir until combined. Allow the crackers to fully soak up the milk, at least ten minutes.
  43. \item Add the chili sauce through the beef base to the panade and stir well to combine.
  44. \item Add the eggs to the panade mixture, stirring well.
  45. \item Add the cooled bacon mixture to the panade mixture, stirring well. If the bacon mixture is still hot, stir in small amounts one at a time to gradually temper the panade.
  46. \item Break up the ground beef and add to the panade mixture, folding until combined. Work the mixture by hand until it is uniform.
  47. \item Form the mixture into two one-pound loaves and place in a 9 x 13 pan. Bake at 350\degree F for 60 minutes, rotating the pan halfway through. Make sure the center reads 160\degree.
  48. \item Allow to rest in pan 10 minutes before slicing.
  49. \end{enumerate}
  50. \bigskip
  51. \begin{large}
  52. \textbf{Results}
  53. \end{large}
  54. \medskip
  55. Salty, and tends to fall apart when warm.
  56. \bigskip
  57. \begin{large}
  58. \textbf{Suggestions:}
  59. \end{large}
  60. \begin{enumerate}
  61. \item Use less bacon. 3 slices, max.
  62. \item Eliminate chili sauce. Can't taste it and it's just another fluid.
  63. \item Reduce amount of Worcestershire sauce.
  64. \item Reduce amount of beef base.
  65. \item Replace beef base with packet of beef gravy.
  66. \end{enumerate}
  67. \end{document}