From 15c0684fa73b74b4464fd71c1a00601d0482b4b6 Mon Sep 17 00:00:00 2001 From: Zane Meyers Date: Sun, 8 Mar 2026 20:19:05 -0400 Subject: [PATCH] vault backup: 2026-03-08 20:19:05 --- source/chili.md | 47 +++++++++++++++++----------- source/chipotle-black-beans.md | 42 +++++++++++++++---------- source/cover.md | 11 ------- source/eggroll-in-a-bowl.md | 31 +++++++++++------- source/french-toast.md | 34 +++++++++++--------- source/goulash.md | 42 +++++++++++++------------ source/granola.md | 32 ++++++++++--------- source/mulled-wine.md | 26 +++++++++------- source/pad-thai.md | 57 ++++++++++++++++++---------------- source/red-beans-and-rice.md | 51 ++++++++++++++++-------------- source/rice-pudding.md | 29 ++++++++++------- source/risotto.md | 50 +++++++++++++++-------------- source/stroganoff.md | 30 ++++++++++-------- source/tuna-salad.md | 32 ++++++++++--------- 14 files changed, 284 insertions(+), 230 deletions(-) delete mode 100644 source/cover.md diff --git a/source/chili.md b/source/chili.md index 2e7c6ce..5414736 100644 --- a/source/chili.md +++ b/source/chili.md @@ -1,27 +1,38 @@ +--- +id: +aliases: [] +title: Chili +tags: + - authorship/original + - destiny/permanent + - status/complete + - topic/hobbies/cooking + - type/recipe +--- # Chili ## Ingredients -- **2 tbsp.** olive oil -- **1** yellow onion, diced -- **2 cloves** garlic, minced -- **1 lb** ground beef, turkey, or pork -- **3⁄4 cup** dry kidney beans, soaked overnight and drained -- **3⁄4 cup** dry black beans, soaked overnight and drained -- **1 15oz can** diced or crushed tomatoes, not drained -- **6 oz** canned tomato paste -- **1 cup** water +* **2 tbsp.** olive oil +* **1** yellow onion, diced +* **2 cloves** garlic, minced +* **1 lb** ground beef, turkey, or pork +* **3⁄4 cup** dry kidney beans, soaked overnight and drained +* **3⁄4 cup** dry black beans, soaked overnight and drained +* **1 15oz can** diced or crushed tomatoes, not drained +* **6 oz** canned tomato paste +* **1 cup** water ### Chili Seasoning -- **1 tbsp.** chili powder -- **1 tsp.** ground cumin -- **1⁄4 tsp.** cayenne powder -- **1⁄4 tsp.** garlic powder -- **1⁄2 tsp.** onion powder -- **1⁄2 tbsp.** brown sugar -- **1 tsp.** salt -- **1⁄2 tsp.** black pepper +* **1 tbsp.** chili powder +* **1 tsp.** ground cumin +* **1⁄4 tsp.** cayenne powder +* **1⁄4 tsp.** garlic powder +* **1⁄2 tsp.** onion powder +* **1⁄2 tbsp.** brown sugar +* **1 tsp.** salt +* **1⁄2 tsp.** black pepper ## Instructions @@ -44,7 +55,7 @@ ## Notes -- Makes 6 cups. +* Makes 6 cups.
diff --git a/source/chipotle-black-beans.md b/source/chipotle-black-beans.md index 1352c7f..e868782 100644 --- a/source/chipotle-black-beans.md +++ b/source/chipotle-black-beans.md @@ -1,16 +1,27 @@ +--- +id: +aliases: [] +title: Chipotle Black Beans +tags: + - authorship/original + - destiny/permanent + - status/complete + - topic/hobbies/cooking + - type/recipe +--- # Chipotle Black Beans ## Ingredients -- **2 tbsp.** water or vegetable broth -- **1⁄2** medium Spanish yellow onion, diced -- **3 cloves** garlic, minced -- **3 cups** water or unsalted vegetable broth -- **1 cup** dried black beans -- **2 tsp.** cumin powder -- **1 tsp.** Spanish paprika -- **1 tsp.** chipotle powder -- **1 tbsp.** lime juice +* **2 tbsp.** water or vegetable broth +* **1⁄2** medium yellow onion, diced +* **3 cloves** garlic, minced +* **3 cups** water or unsalted vegetable broth +* **1 cup** dried black beans +* **2 tsp.** cumin powder +* **1 tsp.** Spanish paprika +* **1 tsp.** chipotle powder +* **1 tbsp.** lime juice ## Instructions @@ -32,16 +43,13 @@ ## Notes -- Makes 3 cups +* Makes 3 cups -- If using soaked beans, reduce cooking time by 10--15 minutes. +* If using soaked beans, reduce cooking time by 10--15 minutes. -- You can double the ingredients in this recipe. Cook for the same time. +* You can double the ingredients in this recipe. Cook for the same time. -- If the beans are not cooked to your liking at the end of the 35 minutes, +* If the beans are not cooked to your liking at the end of the 35 minutes, you can cook for additional 5 minutes on the same settings. -- Store in the fridge in an airtight container for up to 5 days. - -
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+* Store in the fridge in an airtight container for up to 5 days. diff --git a/source/cover.md b/source/cover.md deleted file mode 100644 index 19eea6e..0000000 --- a/source/cover.md +++ /dev/null @@ -1,11 +0,0 @@ ---- -title: Recipes for People Who Don't Own Plates, Apparently -author: Polybius -font: - - Helvetica - - Arial - - Freesans - - clean - - sans-serif ---- -
diff --git a/source/eggroll-in-a-bowl.md b/source/eggroll-in-a-bowl.md index 4ba012a..3cd39d9 100644 --- a/source/eggroll-in-a-bowl.md +++ b/source/eggroll-in-a-bowl.md @@ -1,19 +1,26 @@ +--- +id: +aliases: [] +title: Eggroll in a Bowl +tags: + - type/recipe +--- # Eggroll in a Bowl ## Ingredients -- **1 lb** ground pork, beef, or turkey -- **1 tbsp.** sesame oil -- **1 tbsp.** minced garlic -- **1 tbsp.** minced ginger -- **8 oz** mushrooms, finely diced -- **1⁄2** white or yellow onion, diced -- **1⁄4 cup** low-sodium soy sauce -- **1 tbsp.** fish sauce -- **12--16 oz** cole slaw mix (1 package) -- **2 tbsp.** rice wine vinegar -- **1 tbsp.** hoisin sauce -- **1 tbsp.** sriracha or gochujang +* **1 lb** ground pork, beef, or turkey +* **1 tbsp.** sesame oil +* **1 tbsp.** minced garlic +* **1 tbsp.** minced ginger +* **8 oz** mushrooms, finely diced +* **1⁄2** white or yellow onion, diced +* **1⁄4 cup** low-sodium soy sauce +* **1 tbsp.** fish sauce +* **12--16 oz** cole slaw mix (1 package) +* **2 tbsp.** rice wine vinegar +* **1 tbsp.** hoisin sauce +* **1 tbsp.** sriracha or gochujang ## Directions diff --git a/source/french-toast.md b/source/french-toast.md index 1907a47..fa51656 100644 --- a/source/french-toast.md +++ b/source/french-toast.md @@ -1,15 +1,22 @@ +--- +id: +aliases: [] +title: French Toast +tags: + - type/recipe +--- # French Toast ## Ingredients -- **4** large eggs or **1 cup** egg substitute -- **2⁄3 cup** milk -- **1⁄4 cup** all-purpose flour -- **1⁄4 cup** granulated sugar -- **1⁄4 tsp.** salt -- **1 tsp.** ground cinnamon -- **1 tsp.** vanilla extract -- **8** thick slices bread +* **4** large eggs or **1 cup** egg substitute +* **2⁄3 cup** milk +* **1⁄4 cup** all-purpose flour +* **1⁄4 cup** granulated sugar +* **1⁄4 tsp.** salt +* **1 tsp.** ground cinnamon +* **1 tsp.** vanilla extract +* **8** thick slices bread ## Instructions @@ -25,17 +32,14 @@ ## Notes -- Bread that is slightly stale is preferable. +* Bread that is slightly stale is preferable. -- Any kind of milk, even dairy-free, will work. +* Any kind of milk, even dairy-free, will work. Higher fat milk will yield creamier batter. -- The batter can be made up to 2 days ahead of cooking. +* The batter can be made up to 2 days ahead of cooking. -- To freeze, allow french toast cool completely +* To freeze, allow french toast cool completely before storing in a freezer-safe bag or container for up to 3 months. Rewarm on a skillet, in the toaster, or for a few seconds in the microwave. - -
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diff --git a/source/goulash.md b/source/goulash.md index bf9122c..3582e37 100644 --- a/source/goulash.md +++ b/source/goulash.md @@ -1,26 +1,33 @@ +--- +id: +aliases: [] +title: Goulash +tags: + - type/recipe +--- # Goulash ## Ingredients -- **1 tbsp.** olive oil -- **1** yellow onion, diced -- **4** cloves garlic, minced -- **2** bell peppers, diced -- **1 lb** ground beef, turkey, or pork -- **1⁄2 cup** red wine (Cabernet Sauvignon) -- **1 28oz can** canned diced tomatoes (do not drain) -- **1 15oz can** canned tomato sauce -- **2 tbsp.** soy sauce -- **1⁄2 cup** water -- **8 oz** dry elbow macaroni -- **? tsp.** table salt +* **1 tbsp.** olive oil +* **1** yellow onion, diced +* **4** cloves garlic, minced +* **2** bell peppers, diced +* **1 lb** ground beef, turkey, or pork +* **1⁄2 cup** red wine (Cabernet Sauvignon) +* **(1) 28oz can** canned diced tomatoes (do not drain) +* **(1) 15oz can** canned tomato sauce +* **2 tbsp.** soy sauce +* **1⁄2 cup** water +* **8 oz** dry elbow macaroni +* **? tsp.** table salt ### Spices -- **2** whole bay leaves -- **1⁄2 tsp.** dried oregano -- **1⁄2 tsp.** dried basil -- **1⁄4 tsp.** crushed red pepper +* **2** whole bay leaves +* **1⁄2 tsp.** dried oregano +* **1⁄2 tsp.** dried basil +* **1⁄4 tsp.** crushed red pepper ## Instructions @@ -42,6 +49,3 @@ 6. Remove from heat. Add salt and more to taste. Remove the bay leaves before serving. - -
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diff --git a/source/granola.md b/source/granola.md index d625340..16bee4c 100644 --- a/source/granola.md +++ b/source/granola.md @@ -1,15 +1,22 @@ +--- +id: +aliases: [] +title: Granola +tags: + - type/recipe +--- # Granola ## Ingredients -- **2 cups** old-fashioned rolled oats -- **3⁄4 cup** raw nuts and/or seeds -- **1⁄2 tsp.** fine-grain sea salt or standard table salt -- **1⁄4 tsp.** ground cinnamon -- **1⁄4 cup** melted coconut oil or olive oil -- **1⁄4 cup** maple syrup or honey -- **1⁄2 tsp.** vanilla extract -- **1⁄4 cup** coconut flakes +* **2 cups** old-fashioned rolled oats +* **3⁄4 cup** raw nuts and/or seeds +* **1⁄2 tsp.** fine-grain sea salt or standard table salt +* **1⁄4 tsp.** ground cinnamon +* **1⁄4 cup** melted coconut oil or olive oil +* **1⁄4 cup** maple syrup or honey +* **1⁄2 tsp.** vanilla extract +* **1⁄4 cup** coconut flakes ## Instructions @@ -32,16 +39,13 @@ ## Notes -- Store in an airtight container at room temperature for up to 2 weeks, +* Store in an airtight container at room temperature for up to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. -- Use olive oil for a slightly savory granola, +* Use olive oil for a slightly savory granola, or coconut oil for a more neutral flavor. -- Use maple syrup for a sweet, distinctly maple-flavored granola +* Use maple syrup for a sweet, distinctly maple-flavored granola with few or no clumps. Use honey for a more neutral flavored, clumpy granola. - -
-
diff --git a/source/mulled-wine.md b/source/mulled-wine.md index 0a52068..1e5530d 100644 --- a/source/mulled-wine.md +++ b/source/mulled-wine.md @@ -1,14 +1,21 @@ +--- +id: +aliases: [] +title: Mulled Wine +tags: + - type/recipe +--- # Mulled Wine ## Ingredients -- **1 750ml bottle** dry red or white wine -- **1⁄4 cup** brandy, orange liqueur, or tawny port -- **1** orange, peeled and sliced into rounds -- **8** whole cloves -- **2** cinnamon sticks -- **2** star anise -- **2 tbsp.** honey or maple syrup, plus more to taste +* **1 750ml bottle** dry red or white wine +* **1⁄4 cup** brandy, orange liqueur, or tawny port +* **1** orange, peeled and sliced into rounds +* **8** whole cloves +* **2** cinnamon sticks +* **2** star anise +* **2 tbsp.** honey or maple syrup, plus more to taste ## Instructions @@ -26,10 +33,7 @@ ## Notes -- Avoid using expensive wines for this recipe. +* Avoid using expensive wines for this recipe. Their subtleties will be overwhelmed by the aromatics. A mid-range bottle (or box) will do. Look for Zinfandel, Merlot, Grenache, Cabernet Sauvignon, or Syrah. - -
-
diff --git a/source/pad-thai.md b/source/pad-thai.md index 03ea3d9..6661582 100644 --- a/source/pad-thai.md +++ b/source/pad-thai.md @@ -1,49 +1,54 @@ +--- +id: +aliases: [] +title: Pad Thai +tags: + - type/recipe +--- # Pad Thai ## Ingredients ### For the Stir-Fry -- **4 oz** dry brown rice noodles -- **2 tsp.** sesame oil, extra virgin olive oil, or canola oil -- **8 oz** medium or large shrimp, peeled and deveined -- **2 cloves** garlic, minced -- **2** large eggs or **1⁄2 cup** egg substitute -- **1⁄2 cup** bean sprouts -- **1⁄2 cup** grated carrots -- **2** large (or **3** small) green onions, finely chopped -- **1⁄4 cup** peanuts, finely chopped -- **1⁄4 cup** fresh cilantro, chopped -- **1** lime, quartered +* **4 oz** dry brown rice noodles +* **2 tsp.** sesame oil, extra virgin olive oil, or canola oil +* **8 oz** medium or large shrimp, peeled and deveined +* **2 cloves** garlic, minced +* **2** large eggs or **1⁄2 cup** egg substitute +* **1⁄2 cup** bean sprouts +* **1⁄2 cup** grated carrots +* **2** large (or **3** small) green onions, finely chopped +* **1⁄4 cup** peanuts, finely chopped +* **1⁄4 cup** fresh cilantro, chopped +* **1** lime, quartered #### Notes -- Use either fresh shrimp or thawed frozen shrimp. +* Use either fresh shrimp or thawed frozen shrimp. If using thawed, lightly pat the shrimp dry prior to cooking. -- For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms. +* For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms. -- If you cannot find fresh bean sprouts, +* If you cannot find fresh bean sprouts, you can substitute with rinsed, canned bean sprouts or another fresh vegetable. Note that canned bean sprouts have a more fermented taste. ### For the Sauce -- **2 tbsp.** fish sauce -- **1 1⁄2** tbsp. rice vinegar -- **1 tbsp.** low-sodium soy sauce -- **2 tbsp.** water -- **1-3 tbsp.** honey -- **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce +* **2 tbsp.** fish sauce +* **1 1⁄2** tbsp. rice vinegar +* **1 tbsp.** low-sodium soy sauce +* **2 tbsp.** water +* **1-3 tbsp.** honey +* **1-3 tsp.** ground chile sauce (sambal oelek) or chili garlic sauce #### Notes -- For a sweeter pad thai, add additional honey or a little brown sugar. +* For a sweeter pad thai, add additional honey or a little brown sugar. For spicier, add additional chili paste. -
- ## Instructions 1. Cook the **noodles** until soft, but not mushy. @@ -74,11 +79,9 @@ ## Notes -- Keep leftovers in an airtight container +* Keep leftovers in an airtight container in the refrigerator for up to 4 days. -- To reheat: Warm in the microwave +* To reheat: Warm in the microwave with a splash of water or chicken broth to keep the noodles from drying out. - -
diff --git a/source/red-beans-and-rice.md b/source/red-beans-and-rice.md index 258258b..2bd9b8b 100644 --- a/source/red-beans-and-rice.md +++ b/source/red-beans-and-rice.md @@ -1,30 +1,35 @@ +--- +id: +aliases: [] +title: Red Beans and Rice +tags: + - type/recipe +--- # Red Beans and Rice ## Ingredients -- **1 lb** dry red beans, soaked overnight, drained, and rinsed -- **2 tbsp.** cooking oil -- **12--16** oz Andouille sausage, sliced into rounds -- **1** yellow onion, diced -- **1** green bell pepper, diced -- **3 ribs** celery, diced -- **4 cloves** garlic, minced -- **6 cups** water -- **1⁄4 cup** chopped parsley -- **1 tbsp.** salt +* **1 lb** dry red beans, soaked overnight, drained, and rinsed +* **2 tbsp.** cooking oil +* **12--16** oz Andouille sausage, sliced into rounds +* **1** yellow onion, diced +* **1** green bell pepper, diced +* **3 ribs** celery, diced +* **4 cloves** garlic, minced +* **6 cups** water +* **1⁄4 cup** chopped parsley +* **1 tbsp.** salt ### Spices -- **2 tsp.** smoked paprika -- **1 tsp.** dried oregano -- **1 tsp.** dried thyme -- **1⁄2 tsp.** garlic powder -- **1⁄2 tsp.** onion powder -- **1⁄4 tsp.** cayenne pepper -- **1⁄4 tsp.** freshly cracked black pepper -- **2** bay leaves - -
+* **2 tsp.** smoked paprika +* **1 tsp.** dried oregano +* **1 tsp.** dried thyme +* **1⁄2 tsp.** garlic powder +* **1⁄2 tsp.** onion powder +* **1⁄4 tsp.** cayenne pepper +* **1⁄4 tsp.** freshly cracked black pepper +* **2** bay leaves ## Instructions @@ -52,11 +57,9 @@ ## Notes -- Makes 9 cups. +* Makes 9 cups. -- Because the rice is cooked separately, +* Because the rice is cooked separately, and (assuming leftovers) in multiple batches, I've omitted it from this recipe. I like 1⁄2 cup (dry) per serving. - -
diff --git a/source/rice-pudding.md b/source/rice-pudding.md index 3d390e6..ce0e79d 100644 --- a/source/rice-pudding.md +++ b/source/rice-pudding.md @@ -1,15 +1,22 @@ +--- +id: +aliases: [] +title: Rice Pudding +tags: + - type/recipe +--- # Rice Pudding ## Ingredients -- **1 cup** dry rice -- **1 1⁄4 cup** water -- **1 tsp.** salt -- **1 tsp.** ground cinnamon -- **2 cups** milk -- **2 eggs** or **1⁄2 cup** egg substitute -- **3⁄4 cup** granulated sugar -- **1 1⁄2 tsp.** vanilla extract +* **1 cup** dry rice +* **1 1⁄4 cup** water +* **1 tsp.** salt +* **1 tsp.** ground cinnamon +* **2 cups** milk +* **2 eggs** or **1⁄2 cup** egg substitute +* **3⁄4 cup** granulated sugar +* **1 1⁄2 tsp.** vanilla extract ## Instructions @@ -30,7 +37,5 @@ 6. Set the Instant Pot to sauté and continue to mix until rice thickens (5--10 minutes). -7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon. - -
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+7. Optionally serve with walnuts and/or raisins. + Garnish with additional cinnamon. diff --git a/source/risotto.md b/source/risotto.md index 2a9c9ec..cb6893c 100644 --- a/source/risotto.md +++ b/source/risotto.md @@ -1,50 +1,54 @@ +--- +id: +aliases: [] +title: Risotto +tags: + - type/recipe +--- # Risotto ## Ingredients -- **7 cups** chicken stock -- **2 tbsp.** olive oil -- **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup) -- **2 cloves** garlic, minced -- **1 1⁄2 tsp.** kosher salt, divided -- **? tsp.** ground black pepper -- **2** bay leaves -- **5 tbsp.** unsalted butter -- **2 cups** arborio rice -- **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc) -- **3⁄4 cup** freshly grated Parmesan +* **7 cups** chicken stock +* **2 tbsp.** olive oil +* **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup) +* **2 cloves** garlic, minced +* **1 1⁄2 tsp.** kosher salt, divided +* **? tsp.** ground black pepper +* **2** bay leaves +* **5 tbsp.** unsalted butter +* **2 cups** arborio rice +* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc) +* **3⁄4 cup** freshly grated Parmesan ## Directions -1. Warm the **chicken stock** in a medium saucepan over medium-low heat. +1. Warm the **chicken stock** in a medium saucepan over medium-low heat. Cover and keep warm. -2. Heat the **oil** in another medium saucepan. +2. Heat the **oil** in another medium saucepan. Add the **onion**, **garlic**, 1⁄2 tsp. **salt**, and **black pepper**. Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes). -3. Add the **bay leaves** and 3 tbsp. **butter**. +3. Add the **bay leaves** and 3 tbsp. **butter**. Stir until the butter has melted (~1 minute). -4. Add the **rice** and stir once. +4. Add the **rice** and stir once. Toast until the rice starts to turn light golden brown (3--4 minutes). -5. Add the **wine**. +5. Add the **wine**. Simmer, stirring occasionally, until the wine has evaporated completely (2--3 minutes). -6. Ladle one cup of the warm **stock** into the rice. +6. Ladle one cup of the warm **stock** into the rice. Cook, stirring constantly but gently, until the rice has absorbed the liquid (2--3 minutes). -7. Repeat this process, adding more **stock** a ladleful at a time, +7. Repeat this process, adding more **stock** a ladleful at a time, until the rice is al dente (17--19 minutes). -8. Discard the **bay leaves**. +8. Discard the **bay leaves**. Stir in the **Parmesan**, the remaining 2 tbsp. **butter**, 1 tsp. **salt**, and more **black pepper** to taste. -9. Serve hot, with more **Parmesan**, if desired. - -
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+9. Serve hot, with more **Parmesan**, if desired. diff --git a/source/stroganoff.md b/source/stroganoff.md index cc1e9b1..6d276ed 100644 --- a/source/stroganoff.md +++ b/source/stroganoff.md @@ -1,17 +1,24 @@ +--- +id: +aliases: [] +title: Stroganoff +tags: + - type/recipe +--- # Stroganoff ## Ingredients -- **3 tbsp.** extra-virgin olive oil, divided -- **8 oz** crimini mushrooms, sliced -- **1⁄2 cup** onion, diced -- **2 cloves** garlic, minced -- **1 lb** ground beef, turkey, or pork -- **2 tsp.** paprika -- **3-4 cups** low sodium beef broth -- **8 oz** dry rotini -- **1⁄2 cup** sour cream -- fresh parsley for serving +* **3 tbsp.** extra-virgin olive oil, divided +* **8 oz** crimini mushrooms, sliced +* **1⁄2 cup** onion, diced +* **2 cloves** garlic, minced +* **1 lb** ground beef, turkey, or pork +* **2 tsp.** paprika +* **3-4 cups** low sodium beef broth +* **8 oz** dry rotini +* **1⁄2 cup** sour cream +* fresh parsley for serving ## Instructions @@ -42,6 +49,3 @@ and stir in the **mushrooms** and **sour cream**. 8. Serve with **fresh parsley**. - -
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diff --git a/source/tuna-salad.md b/source/tuna-salad.md index a7263c8..8db9e19 100644 --- a/source/tuna-salad.md +++ b/source/tuna-salad.md @@ -1,16 +1,23 @@ +--- +id: +aliases: [] +title: Tuna Salad +tags: + - type/recipe +--- # Tuna Salad ## Ingredients -- **4 5oz cans** tuna packed in water, drained -- **1 cup** mayonnaise -- **1 rib** celery, finely chopped (about 1⁄3 cup) -- **2 tbsp.** red onion, minced (about 2 small slices) -- **2 tbsp.** sweet pickle or dill relish -- **1 tbsp.** lemon juice -- **1 clove** garlic, minced -- **1⁄2 tsp.** table salt -- **1⁄4 tsp.** ground black pepper +* **(4) 5oz cans** tuna packed in water, drained +* **1 cup** mayonnaise +* **1 rib** celery, finely chopped (about 1⁄3 cup) +* **2 tbsp.** red onion, minced (about 2 small slices) +* **2 tbsp.** sweet pickle or dill relish +* **1 tbsp.** lemon juice +* **1 clove** garlic, minced +* **1⁄2 tsp.** table salt +* **1⁄4 tsp.** ground black pepper ## Instructions @@ -20,9 +27,6 @@ ## Notes -- Makes 3 cups. +* Makes 3 cups. -- Store leftovers in an airtight container in the refrigerator for up to 4 days. - -
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+* Store leftovers in an airtight container in the refrigerator for up to 4 days.