Dataset Viewer
ingredients
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[
{
"text": "6 ounces penne"
},
{
"text": "2 cups Beechers Flagship Cheese Sauce (recipe follows)"
},
{
"text": "1 ounce Cheddar, grated (1/4 cup)"
},
{
"text": "1 ounce Gruyere cheese, grated (1/4 cup)"
},
{
"text": "1/4 to 1/2 teaspoon chipotle chili powder (see Note)"
},
{
"text": "1/4 cup (1/2 stick) unsalted butter"
},
{
"text": "1/3 cup all-purpose flour"
},
{
"text": "3 cups milk"
},
{
"text": "14 ounces semihard cheese (page 23), grated (about 3 1/2 cups)"
},
{
"text": "2 ounces semisoft cheese (page 23), grated (1/2 cup)"
},
{
"text": "1/2 teaspoon kosher salt"
},
{
"text": "1/4 to 1/2 teaspoon chipotle chili powder"
},
{
"text": "1/8 teaspoon garlic powder"
},
{
"text": "(makes about 4 cups)"
}
] |
http://www.epicurious.com/recipes/food/views/-world-s-best-mac-and-cheese-387747
|
train
|
Worlds Best Mac and Cheese
|
000018c8a5
|
[
{
"text": "Preheat the oven to 350 F. Butter or oil an 8-inch baking dish."
},
{
"text": "Cook the penne 2 minutes less than package directions."
},
{
"text": "(It will finish cooking in the oven.)"
},
{
"text": "Rinse the pasta in cold water and set aside."
},
{
"text": "Combine the cooked pasta and the sauce in a medium bowl and mix carefully but thoroughly."
},
{
"text": "Scrape the pasta into the prepared baking dish."
},
{
"text": "Sprinkle the top with the cheeses and then the chili powder."
},
{
"text": "Bake, uncovered, for 20 minutes."
},
{
"text": "Let the mac and cheese sit for 5 minutes before serving."
},
{
"text": "Melt the butter in a heavy-bottomed saucepan over medium heat and whisk in the flour."
},
{
"text": "Continue whisking and cooking for 2 minutes."
},
{
"text": "Slowly add the milk, whisking constantly."
},
{
"text": "Cook until the sauce thickens, about 10 minutes, stirring frequently."
},
{
"text": "Remove from the heat."
},
{
"text": "Add the cheeses, salt, chili powder, and garlic powder."
},
{
"text": "Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes."
},
{
"text": "Use immediately, or refrigerate for up to 3 days."
},
{
"text": "This sauce reheats nicely on the stove in a saucepan over low heat."
},
{
"text": "Stir frequently so the sauce doesnt scorch."
},
{
"text": "This recipe can be assembled before baking and frozen for up to 3 monthsjust be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes."
},
{
"text": "One-half teaspoon of chipotle chili powder makes a spicy mac, so make sure your family and friends can handle it!"
},
{
"text": "The proportion of pasta to cheese sauce is crucial to the success of the dish."
},
{
"text": "It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed."
}
] |
[
{
"text": "1 c. elbow macaroni"
},
{
"text": "1 c. cubed American cheese (4 ounce.)"
},
{
"text": "1/2 c. sliced celery"
},
{
"text": "1/2 c. minced green pepper"
},
{
"text": "3 tbsp. minced pimento"
},
{
"text": "1/2 c. mayonnaise or possibly salad dressing"
},
{
"text": "1 tbsp. vinegar"
},
{
"text": "3/4 teaspoon salt"
},
{
"text": "1/2 teaspoon dry dill weed"
}
] |
http://cookeatshare.com/recipes/dilly-macaroni-salad-49166
|
train
|
Dilly Macaroni Salad Recipe
|
000033e39b
|
[
{
"text": "Cook macaroni according to package directions; drain well."
},
{
"text": "Cold."
},
{
"text": "Combine macaroni, cheese cubes, celery, green pepper and pimento."
},
{
"text": "Blend together mayonnaise or possibly salad dressing, vinegar, salt and dill weed; add in to macaroni mix."
},
{
"text": "Toss lightly."
},
{
"text": "Cover and refrigeratewell."
},
{
"text": "Serve salad in lettuce lined bowl if you like."
},
{
"text": "Makes 6 servings."
}
] |
[
{
"text": "8 tomatoes, quartered"
},
{
"text": "Kosher salt"
},
{
"text": "1 red onion, cut into small dice"
},
{
"text": "1 green bell pepper, cut into small dice"
},
{
"text": "1 red bell pepper, cut into small dice"
},
{
"text": "1 yellow bell pepper, cut into small dice"
},
{
"text": "1/2 cucumber, cut into small dice"
},
{
"text": "Extra-virgin olive oil, for drizzling"
},
{
"text": "3 leaves fresh basil, finely chopped"
}
] |
http://www.foodnetwork.com/recipes/gazpacho1.html
|
train
|
Gazpacho
|
000035f7ed
|
[
{
"text": "Add the tomatoes to a food processor with a pinch of salt and puree until smooth."
},
{
"text": "Combine the onions, bell peppers and cucumbers with the tomato puree in a large bowl."
},
{
"text": "Chill at least 1 hour."
},
{
"text": "Drizzle with olive oil, garnish with chopped basil and serve."
}
] |
[
{
"text": "2 12 cups milk"
},
{
"text": "1 12 cups water"
},
{
"text": "14 cup butter"
},
{
"text": "mashed potatoes, 1 box, homestyle"
},
{
"text": "1 (8 ounce) can whole kernel corn (drained)"
},
{
"text": "1 cup cheddar cheese"
},
{
"text": "1 cup French-fried onions"
}
] |
http://www.food.com/recipe/crunchy-onion-potato-bake-479149
|
test
|
Crunchy Onion Potato Bake
|
00003a70b1
|
[
{
"text": "Preheat oven to 350 degrees Fahrenheit."
},
{
"text": "Spray pan with non stick cooking spray."
},
{
"text": "Heat milk, water and butter to boiling; stir in contents of both pouches of potatoes; let stand one minute."
},
{
"text": "Stir in corn."
},
{
"text": "Spoon half the potato mixture in pan."
},
{
"text": "Sprinkle half each of cheese and onions; top with remaining potatoes."
},
{
"text": "Sprinkle with remaining cheese and onions."
},
{
"text": "Bake 10 to 15 minutes until cheese is melted."
},
{
"text": "Enjoy !"
}
] |
[
{
"text": "1 (3 ounce) package watermelon gelatin"
},
{
"text": "14 cup boiling water"
},
{
"text": "1 (12 ounce) package Cool Whip, thawed"
},
{
"text": "2 cups cubed seedless watermelon"
},
{
"text": "1 graham cracker crust"
}
] |
http://www.food.com/recipe/cool-n-easy-creamy-watermelon-pie-66340
|
train
|
Cool 'n Easy Creamy Watermelon Pie
|
00004320bb
|
[
{
"text": "Dissolve Jello in boiling water."
},
{
"text": "Allow to cool to room temp."
},
{
"text": "Whisk in Cool Whip."
},
{
"text": "Fold in watermelon."
},
{
"text": "Spoon into crust."
},
{
"text": "Chill for 2-3 hours or overnight."
},
{
"text": "Yum!"
}
] |
[
{
"text": "12 cup shredded coconut"
},
{
"text": "1 lb lean ground beef"
},
{
"text": "1 -2 tablespoon minced fresh garlic (or to taste)"
},
{
"text": "salt and black pepper"
},
{
"text": "1 tablespoon lemon juice"
},
{
"text": "1 tablespoon soy sauce"
},
{
"text": "2 tablespoons cornstarch"
},
{
"text": "1 (8 ounce) can pineapple chunks, drained, reserving the liquid"
},
{
"text": "1 (16 ounce) can mandarin oranges, drained, reserving the liquid"
},
{
"text": "12 cup cashew nuts"
}
] |
http://www.food.com/recipe/easy-tropical-beef-skillet-75863
|
train
|
Easy Tropical Beef Skillet
|
0000631d90
|
[
{
"text": "In a large skillet, toast the coconut over medium heat, until golden and crisp; set aside."
},
{
"text": "Brown ground beef and garlic in the same skillet; drain well."
},
{
"text": "Add salt, pepper lemon juice and soy sauce."
},
{
"text": "In a small bowl combine the cornstarch with reserved pineapple and mandarin orange liquids; stir well until smooth then add to ground beef and cook over medium heat for 5 mins, stirring constantly, until mixture is thickened."
},
{
"text": "Stir in the pineapple and mandarin oranges; cook 2-3 mins, or until thoroughly heated."
},
{
"text": "Serve over noodles or rice, and sprinkle with more toasted coconut and cashew nuts."
}
] |
[
{
"text": "2 Chicken thighs"
},
{
"text": "2 tsp Kombu tea"
},
{
"text": "1 White pepper"
}
] |
https://cookpad.com/us/recipes/150100-kombu-tea-grilled-chicken-thigh
|
train
|
Kombu Tea Grilled Chicken Thigh
|
000075604a
|
[
{
"text": "Pierce the skin of the chicken with a fork or knife."
},
{
"text": "Sprinkle with kombu tea evenly on both sides of the chicken, about 1 teaspoon per chicken thigh."
},
{
"text": "Brown the skin side of the chicken first over high heat until golden brown."
},
{
"text": "Sprinkle some pepper on the meat just before flipping over."
},
{
"text": "Then brown the other side until golden brown."
}
] |
[
{
"text": "6 -8 cups fresh rhubarb, or"
},
{
"text": "6 -8 cups frozen rhubarb, thawed"
},
{
"text": "1 12 cups granulated sugar"
},
{
"text": "6 ounces strawberry Jell-O gelatin dessert"
},
{
"text": "1 white cake mix (2 layer size)"
},
{
"text": "1 12 cups water"
},
{
"text": "12 cup butter or 12 cup margarine, melted"
}
] |
http://www.food.com/recipe/strawberry-rhubarb-dump-cake-408694
|
train
|
Strawberry Rhubarb Dump Cake
|
00007bfd16
|
[
{
"text": "Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - DO NOT MIX."
},
{
"text": "Bake in a 350 oven for 1 hour."
}
] |
[
{
"text": "8 ounces, weight Light Fat Free Vanilla Yogurt (I Used Activia)"
},
{
"text": "1 cup Fresh Sliced Strawberries"
},
{
"text": "1/4 cups Low-fat Granola"
}
] |
http://tastykitchen.com/recipes/breakfastbrunch/yogurt-parfaits/
|
train
|
Yogurt Parfaits
|
000095fc1d
|
[
{
"text": "Layer all ingredients in a serving dish."
}
] |
[
{
"text": "2 cups flour"
},
{
"text": "1 tablespoon cinnamon"
},
{
"text": "2 teaspoons baking soda"
},
{
"text": "1 teaspoon salt"
},
{
"text": "14 teaspoon baking powder"
},
{
"text": "3 eggs"
},
{
"text": "2 cups sugar"
},
{
"text": "1 cup vegetable oil"
},
{
"text": "1 tablespoon vanilla"
},
{
"text": "2 cups grated raw zucchini"
},
{
"text": "1 cup walnuts"
}
] |
http://www.food.com/recipe/zucchini-nut-bread-329682
|
train
|
Zucchini Nut Bread
|
0000973574
|
[
{
"text": "Sift dry ingredients."
},
{
"text": "beat eggs untill frothy, add sugar, oil and vanilla."
},
{
"text": "Beat untillthick."
},
{
"text": "Stir in zucchini."
},
{
"text": "blend in sifted dry ingredients."
},
{
"text": "Fold in nuts."
},
{
"text": "pour in greased loaf pan and bake at 350 degrees for 1 1/2 hours."
}
] |
[
{
"text": "1/2 cup green onions, chopped"
},
{
"text": "2 red pepper"
},
{
"text": "1 pound salmon, fillet or steak, raw Walmart Supercenter 1 lb For $6.94 thru 02/14"
},
{
"text": "1 tablespoon extra virgin olive oil"
},
{
"text": "1/4 teaspoon ground ginger"
},
{
"text": "2 cup MINUTE Premium White Rice, uncooked"
},
{
"text": "1/2 pound mixed salad greens"
},
{
"text": "2 carrot"
},
{
"text": "15 cherry tomatoes"
},
{
"text": "1/2 cup KRAFT Fat Free Italian Dressing"
},
{
"text": "40 piece/slice"
},
{
"text": "2 tablespoon KRAFT Grated Parmesan Cheese"
},
{
"text": "1 medium banana, sliced"
},
{
"text": "1 kiwi"
},
{
"text": "1 BREYERS Vanilla Lowfat Yogurt, 8-oz. container"
},
{
"text": "1/4 teaspoon ground cinnamon"
},
{
"text": "1 teaspoon granulated sugar"
}
] |
http://www.kraftrecipes.com/recipes/salmon-salad-a-la-sportz-59364.aspx
|
train
|
Salmon & Salad a La SPORTZ
|
0000a4bcf6
|
[
{
"text": "Chop green onions; chop red peppers; peel and grate carrots (save two grated carrots for salads); place all in a medium bowl and toss to mix."
},
{
"text": "Preheat oven to 450 degrees Fahrenheit."
},
{
"text": "Place salmon fillet in middle of a large piece of heavy aluminum foil."
},
{
"text": "Sprinkle salmon with ginger and freshly ground black pepper if you wish."
},
{
"text": "Arrange bowl of veggies on top of salmon, and seal foil tightly to create a tightly sealed pocket."
},
{
"text": "Place in oven and bake for 20 minutes."
},
{
"text": "The veggies will give up some of their liquid, creating more than enough to cook the fish."
},
{
"text": "Cook rice per package instructions."
},
{
"text": "While fish bakes, prepare Salad a La SPORTZ by arranging crackers in single layer on cookie sheet; sprinkle with Parmesan topping."
},
{
"text": "Bake for 1 to 2 minutes in oven with fish, just until lightly browned."
},
{
"text": "Cool."
},
{
"text": "Toss greens (1/2 pound = 8 cups), carrots (grated), tomatoes (halved), and green onions (sliced) in large sized bowl."
},
{
"text": "Toss with dressing."
},
{
"text": "Sprinkle with crackers just before serving."
},
{
"text": "Slice banana and kiwi and toss gently; divide between four dessert cups."
},
{
"text": "Blend cinnamon and sugar into yogurt, and place one-fourth of mixture on each bowl of fruit."
}
] |
[
{
"text": "1 teaspoon fennel seeds"
},
{
"text": "1 pound pork tenderloin"
},
{
"text": "2 medium fennel bulbs, trimmed, reserving fronds"
},
{
"text": "2 tablespoons extra-virgin olive oil"
},
{
"text": "3 garlic cloves, smashed"
},
{
"text": "1/4 cup dry white wine"
},
{
"text": "1/2 cup reduced-sodium chicken broth"
},
{
"text": "2 tablespoons unsalted butter, cut into pieces"
},
{
"text": "1/2 teaspoon fresh lemon juice, or to taste"
}
] |
http://www.epicurious.com/recipes/food/views/fennel-rubbed-pork-tenderloin-with-roasted-fennel-wedges-351294
|
train
|
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
|
0000b1e2b5
|
[
{
"text": "Preheat oven to 350F with rack in middle."
},
{
"text": "Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet."
},
{
"text": "Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper."
},
{
"text": "Cut fennel bulbs lengthwise into 1/2-inch wedges."
},
{
"text": "Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers."
},
{
"text": "Brown pork on all sides, about 6 minutes total, then transfer to a plate."
},
{
"text": "Saute garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes."
},
{
"text": "Add wine, stirring and scraping up brown bits, then stir in broth and butter."
},
{
"text": "Put pork on top of fennel and transfer skillet to oven."
},
{
"text": "Roast until an instant-read thermometer inserted into center of pork registers 145 to 150F, about 15 minutes."
},
{
"text": "Transfer pork to a cutting board and let rest 10 minutes."
},
{
"text": "Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated."
},
{
"text": "Stir in lemon juice and 1/4 cup chopped fennel fronds."
},
{
"text": "Thinly slice pork and serve over fennel with sauce."
}
] |
[
{
"text": "1 (750 ml) bottle rose wine, chilled"
},
{
"text": "14 cup brandy"
},
{
"text": "14 cup orange liqueur (Cointreau, Grand Marnier)"
},
{
"text": "2 cups white cranberry juice"
},
{
"text": "1 orange, sliced"
},
{
"text": "1 lemon, sliced"
},
{
"text": "355 ml Sprite (or other citrus flavoured soft drinks)"
},
{
"text": "ice cube"
}
] |
http://www.food.com/recipe/pink-sangria-305385
|
train
|
Pink Sangria
|
0000c79afb
|
[
{
"text": "In a pitcher, combine all the ingredients except the soft drink and ice cubes."
},
{
"text": "Refrigerate for 1 hour."
},
{
"text": "Add the soft drink and ice just before serving."
}
] |
[
{
"text": "14 cup butter"
},
{
"text": "34 cup brown sugar"
},
{
"text": "1 egg"
},
{
"text": "13 cup orange juice concentrate"
},
{
"text": "1 tablespoon grated orange rind"
},
{
"text": "2 cups flour"
},
{
"text": "1 teaspoon baking soda"
},
{
"text": "12 teaspoon salt"
},
{
"text": "1 cup crushed pineapple with juice"
},
{
"text": "12 cup chopped pecans (optional)"
}
] |
http://www.food.com/recipe/pineapple-loaf-88070
|
train
|
Pineapple Loaf
|
0000ed95f8
|
[
{
"text": "Cream butter, sugar and egg."
},
{
"text": "Add orange juice and rind and mix well."
},
{
"text": "Sift flour, baking soda, and salt."
},
{
"text": "Add to creamed mixture and then stir in pineapple and pecans."
},
{
"text": "Pour into a greased 9\" by 5\" loaf pan."
},
{
"text": "Let stand while oven heats to 350 degrees."
},
{
"text": "Bake for 45 minutes."
}
] |
[
{
"text": "200 grams Cake flour"
},
{
"text": "1 tsp Baking powder"
},
{
"text": "20 grams Sugar"
},
{
"text": "7 grams White sesame seeds"
},
{
"text": "70 ml Water"
},
{
"text": "20 cc Vegetable oil"
},
{
"text": "80 grams For candy coating: black sugar"
},
{
"text": "80 grams For candy coating: white sugar"
},
{
"text": "1/4 tsp For candy coating: soy sauce"
},
{
"text": "40 ml For candy coating: water"
}
] |
https://cookpad.com/us/recipes/156014-brown-sugar-karintou-snacks
|
train
|
Brown Sugar 'Karintou' Snacks
|
00010379bf
|
[
{
"text": "In a bowl, mix flour, baking powder, sugar, then add the sesame seeds, water, and vegetable oil and knead."
},
{
"text": "Once the dough is formed, wrap in plastic wrap and let rise for 30 minutes."
},
{
"text": "Roll out until it is 1 cm thick."
},
{
"text": "Then cut to 3 cm long and 1 cm wide strips."
},
{
"text": "Use your hands roll into tubes."
},
{
"text": "Deep fry in 160C oil for 10 to 15 minutes."
},
{
"text": "In a pan, combine the brown sugar, sugar, soy sauce, water and heat until it starts to bubble."
},
{
"text": "Once the large bubbles change to small bubbles, add the Step 5 karintou to coat."
},
{
"text": "Spread out on a baking sheet to prevent sticking."
},
{
"text": "They're done once they're dried."
}
] |
[
{
"text": "1 can tomato sauce"
},
{
"text": "1 can corn"
},
{
"text": "1/2 lb (.2 kg) medium cheddar cheese"
},
{
"text": "potatoes"
},
{
"text": "1 medium white onion, chopped"
},
{
"text": "1 lb (.5 kg). hamburger"
}
] |
http://online-cookbook.com/goto/cook/rpage/000A09
|
train
|
Corn Casserole
|
000106ec3c
|
[
{
"text": "Fry hamburger and onion together."
},
{
"text": "Peel and dice potatoes."
},
{
"text": "Boil until soft."
},
{
"text": "Mash potatoes."
},
{
"text": "Add corn to hamburger."
},
{
"text": "Add tomato sauce to hamburger."
},
{
"text": "In medium pan pour hamburger mixture."
},
{
"text": "Put mashed potatoes on top of hamburger."
},
{
"text": "Add grated cheese."
},
{
"text": "Bake in 350 degree (175 C.) oven until cheese melts."
}
] |
[
{
"text": "1 12 lbs ground beef"
},
{
"text": "34 cup oats"
},
{
"text": "12 cup tomato juice"
},
{
"text": "1 egg"
},
{
"text": "2 teaspoons salt"
},
{
"text": "14 teaspoon pepper"
},
{
"text": "1 teaspoon chili powder"
},
{
"text": "2 teaspoons onions, minced"
},
{
"text": "3 tablespoons butter"
},
{
"text": "3 tablespoons flour"
},
{
"text": "2 cups milk, see not in description"
},
{
"text": "1 cup cheddar cheese, shredded"
},
{
"text": "1 (12 ounce) can Mexican-style corn, drained"
},
{
"text": "2 green peppers, small, cut into rings"
}
] |
http://www.food.com/recipe/grandmommys-mexicali-meatloaf-371914
|
train
|
Grandmommy's Mexicali Meatloaf
|
00010c7867
|
[
{
"text": "Combine beef, oats, tomato juice, egg, 1 tsp salt, pepper, chili powder, and onion in a large bowl."
},
{
"text": "Do not overmix."
},
{
"text": "Pack into a 9 inch square baking dish."
},
{
"text": "Bake at 350 for 20 minutes, drain juices."
},
{
"text": "Melt butter over medium heat, whisk in flour and 1 tsp salt."
},
{
"text": "Slowly add milk while whisking."
},
{
"text": "Bring to a boil."
},
{
"text": "Cook one minute, add cheese.Stir in corn."
},
{
"text": "Pour mixture over meat, top with green pepper rings."
},
{
"text": "Bake 20 minutes."
},
{
"text": "Let cool 10 minutes before cutting."
},
{
"text": "Serve."
}
] |
[
{
"text": "1 (10 ounce) package frozen chopped broccoli"
},
{
"text": "1 cup cooked rice"
},
{
"text": "1 cup shredded cheddar cheese"
},
{
"text": "12 cup shredded cheddar cheese, for topping"
},
{
"text": "2 eggs, beaten"
},
{
"text": "2 tablespoons butter, melted"
},
{
"text": "13 cup milk"
},
{
"text": "1 small onion, chopped"
},
{
"text": "1 teaspoon garlic powder"
},
{
"text": "1 teaspoon basil"
},
{
"text": "1 teaspoon oregano"
},
{
"text": "salt and pepper"
}
] |
http://www.food.com/recipe/broccoli-rice-bake-30406
|
train
|
Broccoli Rice Bake
|
00010d44c7
|
[
{
"text": "Mix all ingredients and pour into a one quart baking dish."
},
{
"text": "Bake at 350 for 20 minutes."
},
{
"text": "Top with the remaining 1/2 cup cheese and continue baking for 10 minutes."
}
] |
[
{
"text": "1/2 cup A.1. Classic Marinade"
},
{
"text": "1 boneless beef sirloin steak (1 lb.), 3/4 inch thick Whole Foods 1 lb For $7.99 thru 02/09"
},
{
"text": "3 lb. asparagus spears, trimmed"
},
{
"text": "6 flour tortillas (6 inch), cut into 5 strips each"
}
] |
http://www.kraftrecipes.com/recipes/steak-asparagus-wraps-63180.aspx
|
val
|
Steak & Asparagus Wraps
|
00011e0b2c
|
[
{
"text": "Pour marinade over steak in resealable plastic bag."
},
{
"text": "Seal bag; turn to evenly coat steak with dressing."
},
{
"text": "Refrigerate at least 30 min."
},
{
"text": "to marinate."
},
{
"text": "Meanwhile, preheat grill to medium heat."
},
{
"text": "Remove steak from marinade; discard bag and marinade."
},
{
"text": "Grill steak 13 to 16 min."
},
{
"text": "or until medium doneness (160F), turning occasionally."
},
{
"text": "Meanwhile, steam asparagus 8 to 10 min."
},
{
"text": "or until crisp-tender."
},
{
"text": "Cut steak into thin strips."
},
{
"text": "Place 1 to 2 steak strips and about 2 asparagus spears on each tortilla strip; roll up."
},
{
"text": "Secure with frilled toothpicks or red bell pepper ties, if desired."
},
{
"text": "Serve warm."
}
] |
[
{
"text": "1 cup lentils"
},
{
"text": "12 onion (finely chopped)"
},
{
"text": "1 tomatoes (seeded and diced)"
},
{
"text": "2 medium carrots (peeled and diced)"
},
{
"text": "2 stalks celery (trimmed and diced)"
},
{
"text": "3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil"
},
{
"text": "1 teaspoon garlic powder"
},
{
"text": "1 teaspoon fresh ginger root juice or 1 teaspoon vinaigrette"
},
{
"text": "4 cups vegetable broth"
},
{
"text": "12 teaspoon white pepper"
},
{
"text": "12 teaspoon chili powder (Berbere)"
},
{
"text": "3 cups water (or more)"
},
{
"text": "salt and black pepper"
}
] |
http://www.food.com/recipe/lentils-vegetable-soup-298261
|
val
|
Lentils Vegetable Soup
|
00011fc1f9
|
[
{
"text": "Saute the onions, carrots, celery with olive oil by gradually adding half cup of water until soft."
},
{
"text": "Add to the saute onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil."
},
{
"text": "Rinse the lentils with cold water."
},
{
"text": "To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 30 minutes or until the lentils are very soft."
},
{
"text": "Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan."
},
{
"text": "Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes."
},
{
"text": "Add salt and black pepper."
},
{
"text": "Remove from heat."
},
{
"text": "Garnish it with fresh parsley, basil or cheese of your choice."
},
{
"text": "Serve it hot or cold."
},
{
"text": "Keep it in the fridge."
}
] |
[
{
"text": "2 cups vanilla soy milk, divided"
},
{
"text": "1 cup frozen blueberries"
},
{
"text": "1 cup rolled oats"
},
{
"text": "1/2 cup sweetened flaked coconut"
},
{
"text": "1/2 cup chopped pecans"
},
{
"text": "1 cup vanilla yogurt"
}
] |
http://allrecipes.com/recipe/harrison-muesli/
|
val
|
Harrison Muesli
|
000128a538
|
[
{
"text": "Blend 1 cup soy milk with blueberries in a blender until the mixture has the consistency of a smoothie, about 1 minute."
},
{
"text": "Stir together the oats, coconut, and pecans in a large bowl."
},
{
"text": "Stir in the blueberry mixture, yogurt, and the remaining soy milk."
},
{
"text": "Cover; refrigerate for at least 4 hours or up to overnight."
}
] |
[
{
"text": "1 box salted soda crackers (I use saltines)"
},
{
"text": "1 cup salted butter"
},
{
"text": "1 cup white granulated sugar"
},
{
"text": "2 tsp vanilla extract"
},
{
"text": "1/2 cup salted nut pieces"
}
] |
https://cookpad.com/us/recipes/345321-tinklees-vanilla-crack
|
train
|
Tinklee's Vanilla Crack
|
00013266c9
|
[
{
"text": "preheat oven to 350 degrees F rack in middle position, line a 10 x 15\" cookie sheet with heavy foil (jellyroll pan works great), having the foil go up the sides, spray foil with cooking sray"
},
{
"text": "cover the bottom of the cookie sheet with a single layer of soda crackers, salt side up, ( you can break them in to smaller pieces to fit if you have to, set cracker lined pan aside"
},
{
"text": "combine butter, white sugar and vanilla in a heavy sauce pan, bring to a full boil over medium high heat stirring constantly, ( a full boil will have breaking bubbles all over the surface of the pan) boil it for exactly 5 minutes, stirring constantly"
},
{
"text": "when times up, pour mixture carefully over the soda crackers as evenly as you can, sprinkle the salted nut pieces over the top,"
},
{
"text": "slide the pan into the oven to bake for 10 minutes, remove the pan from the oven and let it cool on a wire rack, when cookies have cooled all the way, peel off the foil backing and break into ramdom size pieces"
}
] |
[
{
"text": "4 large potatoes"
},
{
"text": "1 can beef broth"
},
{
"text": "1 can water"
},
{
"text": "12 cup red wine"
},
{
"text": "12 cup teriyaki sauce"
},
{
"text": "2 tablespoons garlic, minced"
},
{
"text": "12 cup sour cream"
}
] |
http://www.food.com/recipe/erins-mashed-potatoes-26236
|
train
|
Erin's Mashed Potatoes
|
00015b5a39
|
[
{
"text": "Peel the potatoes and quarter."
},
{
"text": "Add all ingredients to a medium saucepan and simmer until the potatoes are tender."
},
{
"text": "Remove potatoes from cooking liquid and mash to desired consistencey (I like mine a bit lumpy)."
},
{
"text": "Add a few spoonfuls of the cooking liquid and the sour cream and combine."
},
{
"text": "Serve as a side with steak!"
}
] |
[
{
"text": "1 whole Vanilla Wafer Cookie"
},
{
"text": "1- 1/2 whole Peeled Bananas, Frozen"
},
{
"text": "2 cups Coconut Milk, Unsweetened From Carton"
},
{
"text": "2 Tablespoons Fat-free Half-and-half"
},
{
"text": "1 Tablespoon Vanilla Extract"
},
{
"text": "1/2 teaspoons Stevia (more To Taste)"
},
{
"text": "1 cup Ice Cubes"
},
{
"text": "4 Tablespoons Whipped Cream"
}
] |
http://tastykitchen.com/recipes/drinks/banana-cream-pie-smoothie/
|
train
|
Banana Cream Pie Smoothie
|
00016355e6
|
[
{
"text": "Place vanilla wafer cookie in a baggie, seal bag and crush it into tiny pieces (I rolled a rolling pin over it)."
},
{
"text": "Set aside."
},
{
"text": "In a blender add banana, coconut milk, half-and-half, vanilla extract, stevia and ice cubes."
},
{
"text": "Put the lid on and blend until smooth."
},
{
"text": "Pour into 2 cups and top each smoothie with whipped cream and crushed wafer cookie."
}
] |
[
{
"text": "4 large, round rice wrappers"
},
{
"text": "4 (6-ounce) fillets of halibut"
},
{
"text": "8 ounces foie gras mousse"
},
{
"text": "12 long chive batons"
},
{
"text": "Salt and black pepper"
},
{
"text": "Chives, for garnishing"
},
{
"text": "Truffle oil for garnishing"
},
{
"text": "8 ounces B or C grade fresh foie gras"
},
{
"text": "1 whole egg"
},
{
"text": "1/4 cup heavy cream"
},
{
"text": "1 teaspoon white truffle oil"
},
{
"text": "4 ounces diced chicken breast, skinless"
},
{
"text": "1 tablespoon chives, finely chopped"
},
{
"text": "Salt and black pepper"
},
{
"text": "1 small spaghetti squash cut in half, deseeded"
},
{
"text": "2 tablespoons butter"
},
{
"text": "1 tablespoon honey"
},
{
"text": "1/2 tablespoon minced ginger"
},
{
"text": "Salt and black pepper"
}
] |
http://www.foodnetwork.com/recipes/rice-paper-wrapped-halibut-roasted-foie-gras-gingered-spaghetti-squash-wild-mushroom-ragout-recipe.html
|
train
|
Rice Paper Wrapped Halibut Roasted with Foie Gras Gingered Spaghetti Squash and Wild Mushroom Ragout
|
0001678f7a
|
[
{
"text": "Spread foie mousse on each fillet and top with 3 chives."
},
{
"text": "Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel."
},
{
"text": "Place halibut, foie side down in the middle of the wrapper and fold in bottom side first."
},
{
"text": "Then fold in the 2 sides followed by the top."
},
{
"text": "Let rest on folded side for 5 minutes before cooking."
},
{
"text": "These can be made 4 hours in advance."
},
{
"text": "In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes."
},
{
"text": "This will seal the package."
},
{
"text": "Flip over and sear the foie side until brown."
},
{
"text": "Flip back over and toast in a 400 degree oven for about 8 to 10 minutes."
},
{
"text": "On a large plate, place small mound of squash in the middle."
},
{
"text": "Surround with mushrooms and garnish with truffle oil and chives."
},
{
"text": "In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth."
},
{
"text": "Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper."
},
{
"text": "Set aside"
},
{
"text": "Pre-heat oven to 375 degrees."
},
{
"text": "Place squash on baking dish and add the butter, honey, ginger and seasoning."
},
{
"text": "Bake for 45 to 60 minutes until squash is \"al dente\"."
},
{
"text": "Do not overcook the squash."
},
{
"text": "Spoon out squash and check for seasoning."
},
{
"text": "Keep warm for serving"
},
{
"text": "Wild Mushroom Ragout: Canola oil 5 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1 cup cepes or porcinis 1/2 tablespoon fresh minced thyme 1 cup red wine 1 cup veal demi-glace (1 cup chicken stock with 1 tablespoon dark soy sauce) 1 tablespoon butter (optional)"
},
{
"text": "In a hot saute pan coated with oil, caramelize the shallots."
},
{
"text": "Season."
},
{
"text": "Add the crimini mushrooms first and cook for 1 minute."
},
{
"text": "Add the remaining mushrooms and thyme."
},
{
"text": "Check for seasoning."
},
{
"text": "Deglaze with red wine."
},
{
"text": "Let reduce by 75 percent then add the demi-glace."
},
{
"text": "Simmer slowly for 20 minutes."
},
{
"text": "Whisk in butter and keep hot for serving."
},
{
"text": "Yield: 4 servings"
},
{
"text": "Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995"
}
] |
[
{
"text": "32 HoneyMaid Graham Wafers"
},
{
"text": "4 cups vanilla ice cream, slightly softened"
},
{
"text": "3/4 cup frozen lemonade concentrate, thawed"
},
{
"text": "1 cup Baker's Chocolate Chips, melted"
},
{
"text": "1/4 cup butter or margarine"
}
] |
http://www.kraftrecipes.com/recipes/frosty-lemon-ice-cream-sandwiches-83467.aspx
|
train
|
Frosty Lemon Ice Cream Sandwiches
|
00016d71a4
|
[
{
"text": "LINE the bottom of a 9\" (2.5L) square pan with wax paper and graham wafers, completely covering base of pan."
},
{
"text": "BLEND ice cream and lemonade, mixing well."
},
{
"text": "Pour over graham wafer base."
},
{
"text": "Cover with remaining wafers."
},
{
"text": "Freeze 1 hour or until firm."
},
{
"text": "COMBINE melted chocolate chips and butter and spread evenly over top graham layer."
},
{
"text": "Freeze until firm, about 2 hours."
},
{
"text": "Cut into squares or bars with warmed sharp knife."
}
] |
[
{
"text": "4 cups prepared juice (buy about 10 cups raspberries)"
},
{
"text": "1 box Certo Pectin Crystals"
},
{
"text": "5-1/2 cups granulated sugar"
}
] |
http://www.kraftrecipes.com/recipes/cooked-raspberry-jelly-certo-crystals-182098.aspx
|
train
|
Cooked Raspberry Jelly - CERTO Crystals
|
00018371f2
|
[
{
"text": "Crush raspberries, one layer at a time."
},
{
"text": "Place prepared raspberries in jelly bag; hang and let drip into bowl until dripping stops."
},
{
"text": "Press bag gently to remove any remaining juices."
},
{
"text": "Measure exactly 4 cups prepared juice into large saucepan."
},
{
"text": "Stir in pectin."
},
{
"text": "Bring to boil on high heat."
},
{
"text": "Stir in sugar."
},
{
"text": "Return to boil; cook 1 min."
},
{
"text": "Remove from heat."
},
{
"text": "Stir and skim 5 min."
},
{
"text": "Pour into warm sterilized jars, filling up to 1/4 inch from rims."
},
{
"text": "Cover with lids."
},
{
"text": "Let stand at room temperature 24 hours or until set."
}
] |
[
{
"text": "1 loaf cinnamon-swirl bread, cubed (with raisin if you like them)"
},
{
"text": "1 (8 ounce) package cream cheese, cubed"
},
{
"text": "1 cup diced apple"
},
{
"text": "8 eggs"
},
{
"text": "2 12 cups half-and-half or 2 12 cups light cream"
},
{
"text": "8 tablespoons melted butter"
},
{
"text": "14 cup maple syrup"
}
] |
http://www.food.com/recipe/apple-cinnamon-french-toast-strata-273939
|
train
|
Apple Cinnamon French Toast Strata
|
0001960f61
|
[
{
"text": "Coat a 9x13 baking dish with spray of oil."
},
{
"text": "Arrange half of the bread in the dish."
},
{
"text": "Spread the cream cheese cubes over the bread and then the apples."
},
{
"text": "Top with remaining bread."
},
{
"text": "In a large bowl beat the eggs and cream, butter and maple syrup."
},
{
"text": "Pour over the bread."
},
{
"text": "Cover with plastic wrap and refrigerate overnight or at least 2 hours."
},
{
"text": "Preheat the oven to 325F and bake 45 minutes of until set and lightly browned."
},
{
"text": "Let stand at least 15 minutes before serving with extra maple syrup."
}
] |
[
{
"text": "1 (16 ounce) can crabmeat"
},
{
"text": "1 (8 ounce) container sour cream"
},
{
"text": "1 (8 ounce) container whipped cream cheese"
},
{
"text": "14 cup shredded cheese (any variety, I used a 4 cheese Mexican blend)"
},
{
"text": "1 (3 ounce) package bacon bits (real bacon, NOT imitation)"
},
{
"text": "14-12 teaspoon chopped cilantro (dried or fresh)"
},
{
"text": "cajun seasoning (I use Tony Chachere's)"
},
{
"text": "garlic powder"
},
{
"text": "onion powder"
},
{
"text": "pepper"
},
{
"text": "salt"
}
] |
http://www.food.com/recipe/quick-easy-crab-dip-449205
|
train
|
Quick & Easy Crab Dip
|
00019675ca
|
[
{
"text": "Dump crab meat into a large mixing bowl."
},
{
"text": "If using lump crab meat, break up crab chunks to as small size pieces as you like."
},
{
"text": "Add sour cream and cream cheese and stir until well blended."
},
{
"text": "Add in the shredded cheese, bacon bits, and seasonings and stir together."
},
{
"text": "Serve with tortilla chips, bagel chips, pita chips, or crackers."
}
] |
[
{
"text": "1 lb sweet Italian sausage or 1 lb hot Italian sausage"
},
{
"text": "1 (8 ounce) package mozzarella cheese"
},
{
"text": "14 teaspoon italian seasoning (optional)"
},
{
"text": "14 teaspoon garlic salt (optional)"
},
{
"text": "0.5 (13 ounce) jar spaghetti sauce (optional)"
},
{
"text": "14 teaspoon olive oil"
},
{
"text": "1 lb pizza dough (can be bought at some grocery stores and most pizza restaurants. Get the ready-made kind, not Boboli)"
}
] |
http://www.food.com/recipe/sausage-bread-281070
|
train
|
Sausage Bread
|
0001a2f336
|
[
{
"text": "Preheat oven to 350 degrees."
},
{
"text": "Flatten dough onto a pan into a rectangle."
},
{
"text": "Don't handle the dough too much or it'll start to tear."
},
{
"text": "Allow to warm up to room temperature."
},
{
"text": "In a medium-sized pan, brown sausage."
},
{
"text": "Drain well."
},
{
"text": "Pour sausage evenly in a line in the center of the dough."
},
{
"text": "Sprinkle cheese evenly on top of sausage."
},
{
"text": "Sprinkle Italian Seasoning and Garlic Salt over the top of the sausage and cheese."
},
{
"text": "(Optional)."
},
{
"text": "Pull the two longer sides together and close it up as best you can then do the same with the two smaller ends."
},
{
"text": "Using a SMALL amount of olive oil, coat the top of the dough then sprinkle Garlic Salt and Italian Seasoning over the top."
},
{
"text": "Put the bread into the oven for 30-45 minutes."
},
{
"text": "If you flick the bread and it sounds hollow, then it's done."
},
{
"text": "Heat the sauce in a medium sauce pan with a lid on top."
},
{
"text": "Cool, Serve and Enjoy!"
},
{
"text": "-May also be made with green peppers and onions, or any other concoction you can think of!"
}
] |
[
{
"text": "2 leeks, white and light green (about 6 ounces)"
},
{
"text": "6 slices smoked bacon"
},
{
"text": "1 tablespoon unsalted butter, plus for brushing the pan"
},
{
"text": "3 teaspoons kosher salt"
},
{
"text": "Freshly ground black pepper"
},
{
"text": "2 medium red potatoes, diced (about 8 ounces or 2 cups)"
},
{
"text": "2 cloves smashed garlic"
},
{
"text": "2 sprigs fresh thyme"
},
{
"text": "6 large eggs, beaten"
},
{
"text": "1 1/2 cups half-and-half"
},
{
"text": "6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)"
},
{
"text": "1/2 teaspoon freshly grated nutmeg"
}
] |
http://www.foodnetwork.com/recipes/food-network-kitchens/leek-potato-and-bacon-casserole-recipe.html
|
test
|
Leek, Potato, and Bacon Casserole
|
0001bdeec0
|
[
{
"text": "Preheat the oven 325 degrees F."
},
{
"text": "Butter an 8-by-8-inch square glass casserole dish."
},
{
"text": "Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.)."
},
{
"text": "Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water."
},
{
"text": "Swish the leeks around to flush out any grit."
},
{
"text": "Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks."
},
{
"text": "Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes."
},
{
"text": "Transfer the bacon to a paper towel-lined plate to cool, then crumble."
},
{
"text": "Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper."
},
{
"text": "Cook until tender, about 10 minutes."
},
{
"text": "Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover."
},
{
"text": "Bring to a boil over high heat, then drain."
},
{
"text": "Discard the thyme and garlic and add potatoes to the leeks."
},
{
"text": "In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg."
},
{
"text": "Season with 1 teaspoon of salt and some pepper."
},
{
"text": "Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes."
},
{
"text": "Remove from the oven and set aside."
},
{
"text": "Position a rack in the upper part of the oven and preheat the broiler."
},
{
"text": "Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes."
},
{
"text": "Set aside for 5 to 10 minutes before serving."
},
{
"text": "Unmold or serve from baking dish."
}
] |
[
{
"text": "3 ounces orange juice"
},
{
"text": "1 ounce white tequila"
},
{
"text": "1 ounce triple sec"
},
{
"text": "1 ounce cranberry juice"
},
{
"text": "orange wedge, for garnish"
},
{
"text": "coarse sugar, for garnish"
}
] |
http://www.food.com/recipe/margarita-madras-460133
|
train
|
Margarita Madras
|
0001cba765
|
[
{
"text": "Combine the orange juice, tequila, triple sec, and cranberry juice in a cocktail shaker filled with 3/4 cup ice."
},
{
"text": "Shake vigorously."
},
{
"text": "Pour into a glass."
},
{
"text": "Garnish with an orange wedge."
},
{
"text": "Variation-for a pink-hued rim, dip the rim of the glass in grenadine before coating with sugar."
}
] |
[
{
"text": "1 1/2 cups granulated sugar"
},
{
"text": "1 stick (1/2 cup) unsalted butter"
},
{
"text": "4 egg whites"
},
{
"text": "Zest of 2 lemons"
},
{
"text": "Juice of 2 lemons"
},
{
"text": "2 cups all-purpose flour"
},
{
"text": "1 teaspoon baking powder"
},
{
"text": "1/2 teaspoon baking soda"
},
{
"text": "1/4 teaspoon salt"
},
{
"text": "2/3 cup buttermilk"
},
{
"text": "2 cups blueberries"
},
{
"text": "1/3 cup granulated sugar"
},
{
"text": "1 cup (2 sticks) unsalted butter"
},
{
"text": "8 ounces cream cheese"
},
{
"text": "7 1/2 cups powdered sugar"
},
{
"text": "1 tablespoon vanilla extract"
},
{
"text": "1/2 teaspoon salt"
}
] |
http://www.foodnetwork.com/recipes/lemon-cupcakes-with-blueberry-compote-filling-and-cream-cheese-frosting-recipe.html
|
train
|
Lemon Cupcakes with Blueberry Compote Filling and Cream Cheese Frosting
|
0001d356b6
|
[
{
"text": "For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners."
},
{
"text": "Beat the granulated sugar and butter until light and fluffy in a standing mixer."
},
{
"text": "Beat in the eggs."
},
{
"text": "Add the lemon zest and juice and beat until combined."
},
{
"text": "Sift the flour, baking powder, baking soda and salt in a separate bowl."
},
{
"text": "Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition."
},
{
"text": "Fill the cupcake liners two-thirds full."
},
{
"text": "Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes."
},
{
"text": "Refrigerate the cupcakes until they are completely cooled."
},
{
"text": "For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently."
},
{
"text": "Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes."
},
{
"text": "The filling is done when it coats the back of a metal spoon."
},
{
"text": "For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer."
},
{
"text": "Add the powdered sugar, vanilla and salt."
},
{
"text": "Beat until light and fluffy."
},
{
"text": "Core the cupcakes using an apple corer."
},
{
"text": "Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting."
},
{
"text": "This recipe was created by a contestant during a cooking competition."
},
{
"text": "The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results."
}
] |
[
{
"text": "1 tablespoon unsalted butter"
},
{
"text": "1 tablespoon all-purpose flour"
},
{
"text": "1 cup whole milk"
},
{
"text": "12 ounces Monterey Jack cheese, grated"
},
{
"text": "2 poblano chiles, roasted, peeled, seeded and chopped"
},
{
"text": "Salt and freshly ground black pepper"
},
{
"text": "3 tablespoons freshly chopped cilantro leaves"
},
{
"text": "1/2 cup Dijon mustard"
},
{
"text": "1/2 cup whole-grain mustard"
},
{
"text": "Honey, to taste"
},
{
"text": "1 1/2 cups warm water"
},
{
"text": "2 tablespoons light brown muscovado sugar"
},
{
"text": "1 package active dry yeast"
},
{
"text": "3 ounces unsalted butter, melted"
},
{
"text": "2 1/2 teaspoons kosher salt"
},
{
"text": "4 1/2 to 5 cups all-purpose flour"
},
{
"text": "Vegetable oil"
},
{
"text": "3 quarts water"
},
{
"text": "3/4 cup baking soda"
},
{
"text": "2 whole eggs, beaten with 1 tablespoon cold water"
},
{
"text": "Coarse sea salt"
}
] |
http://www.foodnetwork.com/recipes/bobby-flay/soft-pretzels-with-queso-poblano-sauce-and-mustard-sauce-recipe.html
|
train
|
Soft Pretzels with Queso Poblano Sauce and Mustard Sauce
|
0001d6acb7
|
[
{
"text": "Melt the butter in a medium saucepan over medium heat."
},
{
"text": "Add the flour and cook 1 minute."
},
{
"text": "Whisk in the milk and cook until slightly thickened."
},
{
"text": "Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste."
},
{
"text": "Place the queso sauce into a bowl and sprinkle with chopped poblano."
},
{
"text": "Whisk together the mustards and honey, to taste, until combined."
},
{
"text": "Let sit at least 30 minutes before serving."
},
{
"text": "Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray."
},
{
"text": "Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined."
},
{
"text": "Let sit for 5 minutes."
},
{
"text": "Add the salt and flour and mix on low speed until combined."
},
{
"text": "Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes."
},
{
"text": "If the dough appears too wet, add additional flour, 1 tablespoon at a time."
},
{
"text": "Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands."
},
{
"text": "Oil a bowl with vegetable oil, add the dough and turn to coat with the oil."
},
{
"text": "Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour."
},
{
"text": "Preheat the oven to 425 degrees F."
},
{
"text": "Bring the water to a boil in a small roasting pan over high heat and add the baking soda."
},
{
"text": "Remove the dough from the bowl and place on a flat surface."
},
{
"text": "Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each."
},
{
"text": "Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left."
},
{
"text": "Cross right to left again and flip up."
},
{
"text": "Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon."
},
{
"text": "Remove with a large flat slotted spatula or a spider."
},
{
"text": "Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt."
},
{
"text": "Place into the oven and bake for 15 to 18 minutes until golden brown."
},
{
"text": "Remove to a baking rack and let rest 5 minutes before eating."
},
{
"text": "Dip into desired sauces."
}
] |
[
{
"text": "2 ripe avocados"
},
{
"text": "1 garlic clove, minced"
},
{
"text": "4 ounces cream cheese, at room temperature"
},
{
"text": "12 lime, juice of"
},
{
"text": "1 tablespoon cilantro"
},
{
"text": "4 ounces sour cream"
},
{
"text": "fresh jalapeno (to taste)"
},
{
"text": "chopped fresh tomato (optional)"
}
] |
http://www.food.com/recipe/guacamole-221133
|
train
|
Guacamole
|
0001d81db6
|
[
{
"text": "Mix above ingredients together until smooth."
},
{
"text": "Enjoy!"
}
] |
[
{
"text": "750 g (26.5oz) pork sausage meat"
},
{
"text": "1 onion, finely chopped"
},
{
"text": "1 garlic clove, finely chopped"
},
{
"text": "2 sprigs of thyme, leaves picked and chopped"
},
{
"text": "4 or 5 tsps of marmalade"
},
{
"text": "1 pack of ready rolled puff pastry (375g)"
},
{
"text": "1 egg, beaten"
},
{
"text": "1 tsp of poppy seeds"
},
{
"text": "1 pinch salt and pepper, to season"
},
{
"text": "1 splash of oil or knob of butter, for frying"
}
] |
http://www.lovefood.com/guide/recipes/27146/sausage-and-marmalade-plait-recipe
|
train
|
Sausage and marmalade plait recipe
|
000238353f
|
[
{
"text": "First preheat your oven to 200C and then place a frying pan on the hob over a medium heat, add your oil or butter and then add the onion and garlic."
},
{
"text": "Saute until soft and take off the heat and leave to cool."
},
{
"text": "Once cool, place the onion and garlic into a bowl, along with the sausage meat and thyme and season well with salt and pepper."
},
{
"text": "Mix by hand; making sure everything is incorporated well."
},
{
"text": "Take a large baking tray and unroll the puff pastry over it."
},
{
"text": "Along the long length of the pastry, place the sausage meat mix evenly in the middle, leaving a gap at either end."
},
{
"text": "Then using a knife, carve a gully in the centre of the meat."
},
{
"text": "This is for the marmalade so spoon an even amount in and then carefully press the meat together."
},
{
"text": "Again with a knife, make slits in the pastry approximately 2 cms apart on either side of the meat and then starting at one end, fold each flap over, creating a plait effect and seal at both ends."
},
{
"text": "Brush the egg wash all over and scatter the poppy seeds over after that."
},
{
"text": "Place in the hot oven for 40 45 minutes until the pastry puffs up and browns."
},
{
"text": "Serve hot or cold."
}
] |
[
{
"text": "nonstick cooking spray"
},
{
"text": "1 green pepper, chopped"
},
{
"text": "1 red pepper, chopped"
},
{
"text": "1 yellow pepper, chopped"
},
{
"text": "1 red onion, chopped"
},
{
"text": "3 cloves garlic, peeled"
},
{
"text": "1 14 lbs eggplants, cubed"
},
{
"text": "1 -2 jalapeno pepper, seeded and minced"
},
{
"text": "14 cup chopped cilantro leaf"
},
{
"text": "1 tablespoon drained capers"
},
{
"text": "1 tablespoon dried currant"
},
{
"text": "1 tablespoon chopped pine nuts"
},
{
"text": "1 tablespoon red wine vinegar"
},
{
"text": "1 teaspoon morton lite salt"
},
{
"text": "fresh ground black pepper"
}
] |
http://www.food.com/recipe/tex-mex-caponata-28602
|
test
|
Tex-Mex Caponata
|
0002491373
|
[
{
"text": "Preheat oven to 425F."
},
{
"text": "Line 2 baking sheets with aluminum foil and spray heavily with cooking spray."
},
{
"text": "Set aside."
},
{
"text": "Seed the peppers and cut each pepper vertically into quarters."
},
{
"text": "Stacking 2 to 3 pieces at a time, cut the peppers horizontally into 1/4 inch strips and place them in a large mixing bowl."
},
{
"text": "Add the garlic and onion."
},
{
"text": "Toss well."
},
{
"text": "Arrange the vegetables in a single layer on a baking sheet; liberally spray them with cooking spray until they are well coated."
},
{
"text": "Place the pan on a rack set in the middle of the oven."
},
{
"text": "Arrange the eggplant on a second prepared baking sheet."
},
{
"text": "Spray the eggplant with cooking spray until well coated."
},
{
"text": "Place a large piece of foil over the eggplant, covering it loosely."
},
{
"text": "Place the pan on rack set toward top of oven."
},
{
"text": "Set a timer for 10 minutes."
},
{
"text": "After 10 minutes, stir peppers and return them to oven."
},
{
"text": "Stir eggplant, turning cubes."
},
{
"text": "Cover again with foil and return pan to oven."
},
{
"text": "Bake both pans of vegetables another 10 minutes."
},
{
"text": "Scrape the softened pepper mixture back into a large bowl; set the garlic aside."
},
{
"text": "Stir the eggplant, turning the cubes."
},
{
"text": "Cover it again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch."
},
{
"text": "Meanwhile, coarsely chop the roasted garlic; add it to the bowl of roasted peppers and onions."
},
{
"text": "Add the jalapeno, cilantro, capers, currants, pine nuts and vinegar."
},
{
"text": "When the eggplant is done, scrape it into a bowl."
},
{
"text": "Add the salt and black pepper."
},
{
"text": "Mix with a fork until the caponata is well blended and creamy."
},
{
"text": "Set aside to cool."
},
{
"text": "If possible, refrigerate overnight before using."
}
] |
[
{
"text": "1 spanish hot banana pepper, diced into small pieces"
},
{
"text": "2 cups yellow tomatoes, peeled and seeded and chopped"
},
{
"text": "1 yellow pepper, small dice"
},
{
"text": "3 scallions, split and diced"
},
{
"text": "3 cucumbers"
},
{
"text": "2 tablespoons fresh basil, chopped"
},
{
"text": "1 tablespoon tarragon"
},
{
"text": "1 cup vegetable stock"
},
{
"text": "12 teaspoon salt"
},
{
"text": "12 teaspoon white pepper"
},
{
"text": "2 teaspoons Worcestershire sauce"
},
{
"text": "hot sauce, couple splashes"
},
{
"text": "1 tablespoon sherry wine vinegar"
},
{
"text": "14 cup vodka"
}
] |
http://www.food.com/recipe/spanish-spiked-gazpacho-in-cucumber-cups-298451
|
val
|
Spanish Spiked Gazpacho in Cucumber Cups
|
00025af750
|
[
{
"text": "Prepare cucumber by cutting into 2 inch rounds."
},
{
"text": "Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon."
},
{
"text": "Be careful not to go all the way through the cup."
},
{
"text": "(Place scooped cucumber into a bowl)."
},
{
"text": "Carve out enough of the cucumber to leave a 1/2 inch (8 mm) border, along sides and bottom."
},
{
"text": "You should have 12 mini cups."
},
{
"text": "Place all of the remaining ingredients in a food processor including the reserved cucumber."
},
{
"text": "Puree until smooth."
},
{
"text": "Adjust seasoning to taste."
},
{
"text": "Add vodka and strain through a colander."
},
{
"text": "Chill for 1 hour and up to overnight to develop flavor."
},
{
"text": "Pour puree into cucumber cups and serve immediately."
}
] |
[
{
"text": "2 (8 ounce) lobster tails or 2 (16 ounce) lobster tails"
},
{
"text": "14-12 lb butter"
},
{
"text": "lemon juice"
},
{
"text": "garlic salt"
}
] |
http://www.food.com/recipe/lobster-on-the-barbie-26245
|
train
|
Lobster on the Barbie
|
00027b61de
|
[
{
"text": "For 16 oz tails: have store crack or split each tail in half."
},
{
"text": "Cut bottom side of tail off (skin & hard pieces, not points)."
},
{
"text": "Cover and grill on medium for 7 minutes, shell side down."
},
{
"text": "Baste with butter, lemon juice and garlic salt 5 or 6 times."
},
{
"text": "Turn and grill with cover down another 7 or 8 minutes until done, don't baste."
},
{
"text": "*For 8 or 9 oz tails: crack yourself by bending (hard side of tail down) so they will lay flat while grilling."
},
{
"text": "Cut skin & cut hard pieces but don't cut off points."
},
{
"text": "Follow above cooking directions."
},
{
"text": "Serve with browned butter, potato and coleslaw."
}
] |
[
{
"text": "1 egg white, room temperature"
},
{
"text": "18 teaspoon salt"
},
{
"text": "1 cup packed brown sugar"
},
{
"text": "1 tablespoon all-purpose flour"
},
{
"text": "18 teaspoon cinnamon"
},
{
"text": "1 teaspoon vanilla extract"
},
{
"text": "1 12 cups chopped toasted pecans"
}
] |
http://www.food.com/recipe/praline-kisses-189697
|
val
|
Praline Kisses
|
00029df38f
|
[
{
"text": "Preheat oven to 325 degrees farenheit."
},
{
"text": "Grease 3 large baking sheets."
},
{
"text": "In a small mixing bowl, beat egg white and salt at medium speed until soft peaks form."
},
{
"text": "Increase speed to medium-high and add sugar a tablespoon at a time, beating until all the sugar is incorporated (mixture will be thick)."
},
{
"text": "Stir in flour, cinnamon, vanilla and nuts."
},
{
"text": "Drop mixture by level teaspoons, 1 1/2 inches apart, on prepared baking sheets."
},
{
"text": "Bake 10 to 13 minutes, or until they are dry and firm on the top."
},
{
"text": "Cook 1 minute on baking sheets."
},
{
"text": "Transfer to racks to cool completely."
},
{
"text": "Store in an airtight container at room temperature for up to 10 days or freeze for longer storage."
}
] |
[
{
"text": "2 1/2 cup wheat flour"
},
{
"text": "1/2 cup rolled oats"
},
{
"text": "1 tbsp brown sugar"
},
{
"text": "2 tbsp dried parsley (optional - helps with bad breath)"
},
{
"text": "1 apple - cored, peeled and grated"
},
{
"text": "2 carrots - peeled and grated"
},
{
"text": "1 egg - beaten"
},
{
"text": "1/3 cup vegetable oil"
},
{
"text": "1/4 1/2 cup of water"
}
] |
https://cookpad.com/us/recipes/369091-apple-carrot-bones-dog-treat
|
val
|
Apple Carrot Bones (dog treat)
|
00029f71f7
|
[
{
"text": "Preheat oven to 350F and line baking sheet with parchment paper."
},
{
"text": "Combine flour, oats, sugar and parsley."
},
{
"text": "In separate bowl, combine egg, oil, apple and carrot."
},
{
"text": "Stir flour mixture into egg mixture, slowly adding water and kneading until a dough forms."
},
{
"text": "*If dough is too sticky, add more flour."
},
{
"text": "Roll dough out on a lightly floured surface to 1/4\" thick and cut out shapes."
},
{
"text": "Knead scraps together, roll out, cut out shapes, and repeat until all dough is used."
},
{
"text": "Place on baking sheet and bake for 40-45 minutes."
},
{
"text": "Turn oven off and leave in oven for 20 minutes to allow bones to dry out and crisp."
}
] |
[
{
"text": "1 pkg. (1.06 oz.) fudge-drizzled caramel popcorn"
},
{
"text": "1/4 cup PLANTERS NUTrition Digestive Health Mix"
}
] |
http://www.kraftrecipes.com/recipes/popcorn-trail-mix-127897.aspx
|
train
|
Popcorn Trail Mix
|
0002a82634
|
[
{
"text": "Combine ingredients."
}
] |
[
{
"text": "1 onion, finely chopped"
},
{
"text": "3 tablespoons oil"
},
{
"text": "1 cup ketchup"
},
{
"text": "12 cup water"
},
{
"text": "12 cup cider vinegar"
},
{
"text": "2 14 tablespoons sugar"
},
{
"text": "2 tablespoons Worcestershire sauce"
},
{
"text": "2 tablespoons honey"
},
{
"text": "2 teaspoons mustard powder"
},
{
"text": "2 teaspoons paprika"
},
{
"text": "1 teaspoon salt"
},
{
"text": "pepper"
},
{
"text": "18 teaspoon hot pepper sauce (can use more if desired)"
},
{
"text": "1 lemon, sliced (unpeeled)"
},
{
"text": "3 12 lbs mini smoked link sausage or 3 12 lbs hot dogs"
}
] |
http://www.food.com/recipe/party-dog-appetizers-132426
|
train
|
Party Dog Appetizers
|
0002e15d76
|
[
{
"text": "Grease a 13 x 9-inch baking dish."
},
{
"text": "In a large saucepan, saute the onion in oil until tender (about 3-4 minutes)."
},
{
"text": "In a bowl, combine all remaining ingredients including the lemon slices (except the sausages) mix well to combine, and bring to a boil."
},
{
"text": "Reduce heat; simmer uncovered for about 20-25 minutes, or until slightly thickened (stirring occasionally)."
},
{
"text": "Remove the lemon slices and discard."
},
{
"text": "Place the sausages or hot dogs in the baking dish."
},
{
"text": "Top with sauce, and mix slightly to combine."
},
{
"text": "Bake in a 350 degrees oven, uncovered for about 20-25 minutes, or until heated through."
},
{
"text": "Keep warm when serving."
}
] |
[
{
"text": "1/2 cup sugar"
},
{
"text": "1 tablespoon pumpkin pie spice"
},
{
"text": "2 teaspoons ground cinnamon"
},
{
"text": "1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands)"
},
{
"text": "1 egg"
},
{
"text": "1 tablespoon water"
},
{
"text": "1 cup powdered sugar, sifted"
},
{
"text": "1/4 cup maple syrup"
}
] |
http://www.foodnetwork.com/recipes/sandra-lee/sweet-biscuit-wreath-recipe.html
|
train
|
Sweet Biscuit Wreath
|
0002ed1338
|
[
{
"text": "Preheat oven to 350 degrees F."
},
{
"text": "On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath."
},
{
"text": "Turn the parchment over and use to line your baking sheet."
},
{
"text": "Set aside."
},
{
"text": "In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside."
},
{
"text": "Open can of biscuits and separate into individual biscuits."
},
{
"text": "Sprinkle a rolling surface with some of the sugar-spice mixture."
},
{
"text": "One at a time, press each biscuit into the bowl of sugar-spice mixture."
},
{
"text": "Roll each biscuit on sugared surface to a 5-inch diameter."
},
{
"text": "Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps."
},
{
"text": "Position leaves overlapping around the circle drawn on parchment."
},
{
"text": "Set aside."
},
{
"text": "Lightly beat egg with 1 tablespoon of water."
},
{
"text": "Using a pastry brush, paint egg wash between the leaves where they overlap."
},
{
"text": "Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths."
},
{
"text": "Bake in preheated oven for 14 to 17 minutes."
},
{
"text": "Remove from oven and cool completely before moving."
},
{
"text": "While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth."
},
{
"text": "Cover and set aside."
},
{
"text": "Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation."
}
] |
[
{
"text": "2 tablespoons chopped fresh chives"
},
{
"text": "6 medium russet potatoes, peeled & cubed"
},
{
"text": "2 garlic cloves, minced"
},
{
"text": "1 tablespoon butter"
},
{
"text": "12 cup milk"
},
{
"text": "12 cup sour cream"
},
{
"text": "2 tablespoons grated parmesan cheese"
},
{
"text": "14 teaspoon salt"
},
{
"text": "34 teaspoon onion salt"
},
{
"text": "12 teaspoon garlic powder"
},
{
"text": "14 teaspoon pepper"
}
] |
http://www.food.com/recipe/midnight-mashed-potatoes-203267
|
train
|
Midnight Mashed Potatoes
|
0003132d05
|
[
{
"text": "Preheat oven to 350 degrees."
},
{
"text": "Place potatoes in saucepan and cover with water."
},
{
"text": "Bring to a boil."
},
{
"text": "Reduce heat, cover and cook 15-20 minutes or until tender."
},
{
"text": "In small skillet saute garlic in butter."
},
{
"text": "Drain potatoes and place in large mixing bowl; add garlic."
},
{
"text": "Beat until smooth."
},
{
"text": "Add remaining ingredients, mix well."
},
{
"text": "Transfer to greased 2 quart baking dish."
},
{
"text": "Bake uncovered at 350 degrees for 30-40 minutes or until heated through."
}
] |
[
{
"text": "2 cups all-purpose flour"
},
{
"text": "2 teaspoons baking powder"
},
{
"text": "1 teaspoon baking soda"
},
{
"text": "1/2 teaspoon salt"
},
{
"text": "1/2 teaspoon ground cinnamon"
},
{
"text": "1/4 teaspoon ground ginger"
},
{
"text": "3/4 cup firmly packed brown sugar"
},
{
"text": "1/2 cup Land O Lakes Butter, softened"
},
{
"text": "2 medium (1 cup) ripe bananas, mashed"
},
{
"text": "2 Land O Lakes Eggs"
},
{
"text": "1 tablespoon lime juice"
},
{
"text": "1 teaspoon freshly grated lime zest"
},
{
"text": "1/3 cup sweetened flaked coconut"
}
] |
http://www.landolakes.com/recipe/1822/tropical-banana-muffins
|
train
|
Tropical Banana Muffins
|
000320b7ce
|
[
{
"text": "Heat oven to 375F."
},
{
"text": "Place paper baking cups into 12 muffin pan cups; set aside."
},
{
"text": "Combine flour, baking powder, baking soda, salt, cinnamon and ginger in bowl; set aside."
},
{
"text": "Combine brown sugar and butter in another bowl; beat at medium-high speed until smooth."
},
{
"text": "Add bananas, eggs, lime juice and lime zest."
},
{
"text": "Beat at medium speed, scraping bowl often, until smooth."
},
{
"text": "Stir flour mixture until well mixed."
},
{
"text": "Spoon batter into prepared muffin pan cups; sprinkle tops with coconut."
},
{
"text": "Bake 22-27 minutes or until toothpick inserted in center comes out clean."
},
{
"text": "Remove from pan to cooling rack; cool completely."
}
] |
[
{
"text": "1 lb penne rigate"
},
{
"text": "3/4 lb sugar snap peas, trimmed and halved diagonally"
},
{
"text": "2/3 cup heavy cream"
},
{
"text": "1 (1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked"
},
{
"text": "1 tablespoon finely grated fresh lemon zest"
},
{
"text": "1/4 cup chopped fresh dill"
},
{
"text": "1/2 teaspoon salt"
},
{
"text": "1/2 teaspoon black pepper"
}
] |
http://www.epicurious.com/recipes/food/views/penne-with-smoked-trout-and-sugar-snap-peas-109638
|
train
|
Penne with Smoked Trout and Sugar Snap Peas
|
000328f1ed
|
[
{
"text": "Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more."
},
{
"text": "Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot."
},
{
"text": "Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined."
}
] |
[
{
"text": "1 cup water"
},
{
"text": "1/2 cup orange juice"
},
{
"text": "1 tablespoon sugar"
},
{
"text": "200g dried fruit salad mix, large pieces halved"
},
{
"text": "50g dates, quartered"
},
{
"text": "1 cinnamon stick"
},
{
"text": "125g tub PHILADELPHIA Light Spreadable Cream Cheese"
},
{
"text": "1 tablespoon reduced fat milk"
},
{
"text": "1 teaspoon honey"
},
{
"text": "1/4 cup flaked almonds, toasted"
}
] |
http://www.kraftrecipes.com/recipes/dried-fruit-salad-philly-cream-104046.aspx
|
train
|
Dried Fruit Salad with Philly* Cream
|
00032d5bcd
|
[
{
"text": "Bring water, juice and sugar to the boil in a saucepan."
},
{
"text": "Simmer for 2-3 minutes until sugar has dissolved."
},
{
"text": "Add dried fruits and cinnamon stick, simmer a further 5 minutes."
},
{
"text": "Whisk together the Philly*, milk and honey until smooth."
},
{
"text": "Serve fruits warm with Philly* cream and toasted almonds."
}
] |
[
{
"text": "1/4 cup butter"
},
{
"text": "1 egg"
},
{
"text": "1/4 cup tograted cheese - i used colby cheese ."
},
{
"text": "1 a good cracking of cracked pepper"
},
{
"text": "1 a good cracking of rock salt"
},
{
"text": "1/2 tsp curry powder"
},
{
"text": "1 cup plain flour"
},
{
"text": "4 slice short cut bacon or thinly sliced ham - rind removed from bacon and any excess fats removed from either ."
},
{
"text": "1/4 cup grated cheese - roughly - for topping before cooking ."
}
] |
https://cookpad.com/us/recipes/334475-amys-cheesey-bacon-savory-bites
|
train
|
Amy's Cheesey , Bacon savory bites .
|
00033f624d
|
[
{
"text": "preheat oven to 190'C - 375'F ."
},
{
"text": "lightly grease an oven tray and set aside till needed ."
},
{
"text": "dice and cook bacon or ham , drain and set aside till needed ."
},
{
"text": "in a bowl ."
},
{
"text": "beat butter until light and creamy ."
},
{
"text": "then add the egg and combine well , next add the cracked pepper , salt and the curry powder and stir to combine , now add the first quarter cup of cheese and half the diced cooked bacon and mix well to combine all ."
},
{
"text": "add the sifted plain flour to the mix and mix to a smooth dough , cover and refrigerate for about half hour ."
},
{
"text": "remove dough from the fridge and roll out on a lightly floured surface to about 1cm thickness ."
},
{
"text": "with a small round cutter , cut out biscuit shapes and set on prepared tray ."
},
{
"text": "add bits of the other quarter cup of grated cheese on top of biscuits , i then like to crack a little more pepper over the cheeses then sprinkle with the other half of the bacon bits , place in oven and cook for about 12-15 minutes or until slightly golden and cheese and bacon have crispened up and melted ."
},
{
"text": "remove from heat let cool a little and eat hot or cold , they are great either way ."
},
{
"text": "enjoy ."
},
{
"text": ":-)"
}
] |
[
{
"text": "10 ounces fettuccine pasta"
},
{
"text": "12 cup butter"
},
{
"text": "5 -6 cloves garlic, chopped"
},
{
"text": "1 cup heavy cream"
},
{
"text": "1 egg yolk"
},
{
"text": "2 cups freshly grated parmesan cheese"
},
{
"text": "2 tablespoons dried parsley"
}
] |
http://www.food.com/recipe/best-ever-fettuccine-alfredo-68543
|
train
|
Best Ever Fettuccine Alfredo
|
00034ad6cc
|
[
{
"text": "Bring a large pot of salted water to a boil."
},
{
"text": "Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic."
},
{
"text": "Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow."
},
{
"text": "Add the egg yolk and beat together and put aside."
},
{
"text": "Pour the remaining cream into the frying pan."
},
{
"text": "Increase the heat to medium-high."
},
{
"text": "As the cream starts to boil, mix rapidly using a whisk."
},
{
"text": "Slowly add the cream/egg mixture."
},
{
"text": "You do not want the egg to cook."
},
{
"text": "Continue beating the cream mixture until all mixed together."
},
{
"text": "Add 1 cup of Parmesan cheese and continue to mix the cream."
},
{
"text": "Pour in remaining Parmesan and parsley and mix until smooth."
},
{
"text": "Immediately remove from stove."
},
{
"text": "Serve over cooked pasta."
}
] |
[
{
"text": "1 tablespoon cornstarch"
},
{
"text": "2 tablespoons cold water"
},
{
"text": "12 cup boiling water"
},
{
"text": "1 teaspoon lemon juice or 1 teaspoon vanilla"
},
{
"text": "3 egg whites"
},
{
"text": "6 tablespoons sugar"
}
] |
http://www.food.com/recipe/meringue-topping-you-dont-weep-it-doesnt-either-399194
|
train
|
Meringue Topping... You Don't Weep, It Doesn't Either!!
|
00034cf3f3
|
[
{
"text": "Preheat oven to 350 degrees."
},
{
"text": "In a small saucepan mix the cornstarch and cold water thoroughly."
},
{
"text": "Add boiling water to cornstarch mix and heat to a boil over low-med heat."
},
{
"text": "Stir constantly."
},
{
"text": "When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it."
},
{
"text": "Let this rest while starting the next steps."
},
{
"text": "Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl."
},
{
"text": "Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)"
},
{
"text": "Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added."
},
{
"text": "Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own)."
},
{
"text": "Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well."
},
{
"text": "Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure)."
},
{
"text": "When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up."
},
{
"text": "Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned."
},
{
"text": "Use a toothpick when you think it is done, if it comes out clean the meringue is done!"
},
{
"text": "If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer."
}
] |
[
{
"text": "2 eggs, scrambled"
},
{
"text": "2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread"
},
{
"text": "1 English muffin, split, toasted"
},
{
"text": "1 KRAFT Singles"
}
] |
http://www.kraftrecipes.com/recipes/cheesy-herbed-egg-sandwich-58032.aspx
|
train
|
Cheesy Herbed Egg Sandwich
|
000368efd3
|
[
{
"text": "COOK the eggs over medium heat until fluffy, stirring frequently."
},
{
"text": "Stir in the cream cheese, until well blended."
},
{
"text": "SPOON the cream cheese mixture onto one muffin half."
},
{
"text": "TOP with the egg mixture and cheese slice."
},
{
"text": "Top with the remaining muffin half."
}
] |
[
{
"text": "1 lb pumpkin, chopped or 1 lb butternut squash"
},
{
"text": "1 large onion, chopped"
},
{
"text": "2 large garlic cloves, minced"
},
{
"text": "1 tablespoon curry powder"
},
{
"text": "fresh stock (cubes work if needs must)"
},
{
"text": "2 (13 1/2 ounce) cans coconut milk"
},
{
"text": "200 g smoked salmon"
},
{
"text": "salt and pepper"
},
{
"text": "vegetable oil"
}
] |
http://www.food.com/recipe/curried-pumpkin-and-smoked-salmon-soup-193401
|
train
|
Curried Pumpkin and Smoked Salmon Soup
|
00039c5d51
|
[
{
"text": "Heat oil in large pan."
},
{
"text": "Saute onions and garlic until soft."
},
{
"text": "Add Pumpkin and cook for 5 minutes."
},
{
"text": "Mix in curry powder and cook for another few minutes to take the rawness of the spices."
},
{
"text": "Add stock and coconut milk enough to cover the vegetables and bring to a gentle boil."
},
{
"text": "Simmer until pumpkin is soft, about 15 minutes."
},
{
"text": "When cooked turn off heat and allow to cool slightly, blend until smooth, return to pan and add more stock until the required consistency is reached."
},
{
"text": "Add the smoke salmon, the heat left in the soup will 'cook' the salmon."
},
{
"text": "Check seasoning."
},
{
"text": "I freeze this in batches with or without the salmon, either way its great."
},
{
"text": "Once defrosted re-heat and add salmon if needed."
},
{
"text": "I don't know how much this makes 8 + depending on the size of your soup bowls."
}
] |
[
{
"text": "3 x apples, Granny Smith"
},
{
"text": "1 c. almonds, slivered"
},
{
"text": "1/2 c. almonds, grnd"
},
{
"text": "1 x Large eggs"
},
{
"text": "1/2 c. sugar (caster)"
},
{
"text": "50 gm butter"
},
{
"text": "2 sht puff pastry"
},
{
"text": "1 x Large eggs"
},
{
"text": "1 Tbsp. almonds, slivered"
},
{
"text": "1 Tbsp. sugar (caster)"
}
] |
http://cookeatshare.com/recipes/apples-and-almonds-in-flaky-pastry-68267
|
train
|
Apples And Almonds In Flaky Pastry Recipe
|
0003a9fece
|
[
{
"text": "Peel, core and slice the apples."
},
{
"text": "Combine all the filling ingredients and mix well."
},
{
"text": "Cut each piece of pastry into 2 equal rectangles (about 30cm X 15cm)."
},
{
"text": "Put 1 piece onto a greased baking tray and place a line of filling down the center lengthwise."
},
{
"text": "Brush edges with beaten egg and lay another sheet of pastry on top, pressing lightly to seal."
},
{
"text": "Flatten the top slightly with your hand."
},
{
"text": "Repeat apple/pastry layering process, finishing with a layer of puff."
},
{
"text": "Glaze the top with beaten egg and sprinkle with extra almonds and sugar."
},
{
"text": "Bake at 190C/380F for about 25 min till golden brown and crisp."
},
{
"text": "Serve warm with cream and/or possibly ice-cream."
},
{
"text": "A quick and easy dessert."
}
] |
[
{
"text": "8 ounces, weight Linguine"
},
{
"text": "1 whole Red Bell Pepper, Julienned"
},
{
"text": "2 Tablespoons Balsamic Vinegar"
},
{
"text": "3 whole Garlic Cloves, Minced"
},
{
"text": "1/2 teaspoons Salt"
},
{
"text": "1/4 teaspoons Coarsely Ground Black Pepper"
},
{
"text": "6 Tablespoons Extra Virgin Olive Oil"
},
{
"text": "1 cup Fresh Basil Leaves, Thinly Sliced, Divided"
},
{
"text": "2 cups Shredded, Cooked Chicken"
},
{
"text": "1 cup Small Fresh Mozzarella Balls, Halved Or Regular Mozzarella Cut Into 3/4-inch Cubes"
},
{
"text": "1/2 cups Goat Cheese Crumbles"
}
] |
http://tastykitchen.com/recipes/main-courses/balsamic-chicken-pasta-with-fresh-cheese/
|
train
|
Balsamic Chicken Pasta with Fresh Cheese
|
0003d5b120
|
[
{
"text": "Cook linguine according to package directions; drain."
},
{
"text": "Saute bell pepper in a small skillet over medium heat until limp, about 10 to 12 minutes."
},
{
"text": "Meanwhile, whisk vinegar, garlic, salt and pepper in a small bowl; slowly whisk in oil."
},
{
"text": "Stir in 1/2 cup of basil."
},
{
"text": "Place pasta, chicken, cooked peppers, mozzarella, goat cheese, and remaining basil in a large bowl."
},
{
"text": "Pour dressing over top and toss to coat."
},
{
"text": "Serves 4."
},
{
"text": "Note: when I make this, I put a couple of uncooked chicken breasts, sprinkled with salt, pepper, and garlic powder, under the broiler while everything else is being prepared."
}
] |
[
{
"text": "1 cup all-purpose flour"
},
{
"text": "1 teaspoon ground cinnamon"
},
{
"text": "3/4 teaspoon baking powder"
},
{
"text": "1/4 teaspoon baking soda"
},
{
"text": "1/4 teaspoon salt"
},
{
"text": "1/4 teaspoon ground nutmeg"
},
{
"text": "1/3 cup margarine"
},
{
"text": "3/4 cup firmly packed dark brown sugar"
},
{
"text": "1 large egg"
},
{
"text": "1 teaspoon vanilla extract"
},
{
"text": "1 cup diced peeled Rome apple"
},
{
"text": "3/4 cup regular oats, uncooked"
},
{
"text": "1/2 cup dried currants"
},
{
"text": "Cooking spray"
},
{
"text": "1 tablespoon powdered sugar"
}
] |
http://www.myrecipes.com/recipe/apple-currant-bars
|
train
|
Apple-Currant Bars
|
0003d7b873
|
[
{
"text": "Preheat oven to 350.Combine first 6 ingredients."
},
{
"text": "Stir well; set aside.Cream margarine in a large bowl; gradually add brown sugar, beating at medium speed of a mixer until light and fluffy."
},
{
"text": "Add egg; beat well."
},
{
"text": "Add flour mixture to creamed mixture; beat just until dry ingredients are moist."
},
{
"text": "Stir in vanilla, apple, oats, and currants.Spoon batter into a 9-inch square baking pan coated with cooking spray.Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean."
},
{
"text": "Cool completely in pan on a wire rack."
},
{
"text": "Sprinkle powdered sugar over top."
}
] |
[
{
"text": "6 cups prepared sushi rice (see recipe)"
},
{
"text": "2 Hass avocados in 1/2-inch strips"
},
{
"text": "Salt"
},
{
"text": "1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks"
},
{
"text": "2 sheets nori (7 by 8 inches), cut into confetti"
},
{
"text": "2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or striped bass, in slices 3 inches by 1 inch by 1/4 inch thick"
},
{
"text": "1 bunch scallions, cut in thin rings halfway up the green tops"
},
{
"text": "2 teaspoons sesame seeds"
}
] |
http://cooking.nytimes.com/recipes/10753
|
train
|
Chirashi (Scattered) Sushi
|
0003dc1278
|
[
{
"text": "Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose."
},
{
"text": "Sprinkle a pinch or two of salt over each bowl."
},
{
"text": "Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti."
},
{
"text": "Add the fish on top, arranging as you wish, perhaps in twists or rolls."
},
{
"text": "Scatter scallions and sesame seeds on top."
},
{
"text": "Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons."
}
] |
[
{
"text": "1/2 pound grnd beef, ham or possibly chicken"
},
{
"text": "1 egg, slightly beaten"
},
{
"text": "1/2 c. lowfat milk"
},
{
"text": "1/4 c. fine bread crumbs"
},
{
"text": "1 1/2 tbsp. finely minced onion"
},
{
"text": "1/2 teaspoon salt"
},
{
"text": "1/4 teaspoon dry mustard"
},
{
"text": "Few grains pepper"
},
{
"text": "2 tbsp. flour"
},
{
"text": "1/4 c. Puritan oil"
},
{
"text": "1 can condensed tomato or possibly mushroom soup"
},
{
"text": "3/4 c. lowfat milk"
},
{
"text": "1 1/2 c. cooked or possibly canned mixed vegetables"
},
{
"text": "1/2 teaspoon salt"
}
] |
http://cookeatshare.com/recipes/dinner-in-a-skillet-17186
|
train
|
Dinner In A Skillet Recipe
|
000406d250
|
[
{
"text": "Combine first 8 ingredients."
},
{
"text": "Shape into small meatballs."
},
{
"text": "Roll in flour."
},
{
"text": "Heat oil in skillet over medium heat about 3 min."
},
{
"text": "Fry meatballs about 10 min."
},
{
"text": "When brown arrange around sides of skillet."
},
{
"text": "Pour condensed soup and lowfat milk, that have been mixed together, in center of skillet."
},
{
"text": "Add in liquid removed vegetables and salt."
},
{
"text": "Cover and simmer about 10 min."
}
] |
[
{
"text": "1- 1/2 cup All-purpose Flour"
},
{
"text": "1 Tablespoon White Sugar"
},
{
"text": "1/2 teaspoons Salt"
},
{
"text": "1/2 cups Vegetable Oil"
},
{
"text": "2 Tablespoons Milk"
}
] |
http://tastykitchen.com/recipes/desserts/super-easy-pie-crust-2/
|
train
|
Super Easy Pie Crust
|
0004073370
|
[
{
"text": "If not filling the crust, preheat oven to 400 degrees."
},
{
"text": "If youre going to fill the crust, follow your recipe directions, add the filling, and baking accordingly."
},
{
"text": "Place all the ingredients into a 9 pie pan."
},
{
"text": "Stir together with a fork."
},
{
"text": "Pat the mixture into the bottom and up the sides of the pan."
},
{
"text": "Poke holes into the bottom and sides of the crust (if you are not filling it)."
},
{
"text": "Bake for 15 minutes in a preheated oven or until golden brown."
},
{
"text": "Fill as desired!"
},
{
"text": "(I used this recipe to make a pumpkin pie, filling and baking it."
},
{
"text": "It came out great!)"
}
] |
[
{
"text": "2 cups peeled, cooked, mashed sweet potatoes*"
},
{
"text": "1 1/4 cups sugar"
},
{
"text": "1/4 cup (1/2 stick) melted butter"
},
{
"text": "2 eggs"
},
{
"text": "1 teaspoon vanilla extract, or 1-2 tablespoons bourbon"
},
{
"text": "1/4 teaspoon salt"
},
{
"text": "1/4 teaspoon cinnamon"
},
{
"text": "1/4 teaspoon ground ginger"
},
{
"text": "1 cup milk"
},
{
"text": "One 9-inch unbaked pie crust"
},
{
"text": "3 egg whites"
}
] |
http://www.epicurious.com/recipes/food/views/old-fashioned-sweet-potato-pie-382217
|
train
|
Old-Fashioned Sweet Potato Pie
|
00042a7801
|
[
{
"text": "Preheat the oven to 350 degrees."
},
{
"text": "For the filling, in a large bowl, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices."
},
{
"text": "Mix thoroughly."
},
{
"text": "Add the milk, stirring well."
},
{
"text": "Pour the mixture into the pie crust and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean."
},
{
"text": "Place the pie on a rack and cool to room temperature before covering with meringue."
},
{
"text": "For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining A cup sugar 1 tablespoon at a time."
},
{
"text": "Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry."
},
{
"text": "With a rubber spatula, spoon the meringue onto the pie, forming peaks."
},
{
"text": "Make sure the meringue touches the crust all around."
},
{
"text": "Sprinkle with a pinch of granulated sugar."
},
{
"text": "Bake for 5 to 10 minutes, or until delicately browned."
},
{
"text": "Cool and serve."
}
] |
[
{
"text": "1 pkg. (2-layer size) chocolate cake mix"
},
{
"text": "14 Oreo Cookies, coarsely chopped"
},
{
"text": "1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding"
},
{
"text": "1 cup cold milk"
},
{
"text": "1/4 cup icing sugar"
},
{
"text": "2 cups thawed Cool Whip Whipped Topping"
},
{
"text": "48 Baker's Semi-Sweet Chocolate Chips"
}
] |
http://www.kraftrecipes.com/recipes/mummy-cupcakes-127461.aspx
|
train
|
Mummy Cupcakes
|
00043c736b
|
[
{
"text": "Heat oven to 350F."
},
{
"text": "Prepare cake batter as directed on package; stir in cookies."
},
{
"text": "Spoon into 24 paper-lined muffin cups."
},
{
"text": "Bake 20 to 25 min."
},
{
"text": "or until toothpick inserted in centres comes out clean."
},
{
"text": "Cool cupcakes in pans 10 min."
},
{
"text": "; remove to wire racks."
},
{
"text": "Cool completely."
},
{
"text": "Beat pudding mix, milk and sugar in large bowl whisk 2 min., stir in Cool Whip."
},
{
"text": "Spoon into pastry bag fitted with basket-weave tip."
},
{
"text": "Pipe pudding mixture onto tops of cupcakes."
},
{
"text": "Add chocolate chips for the eyes."
},
{
"text": "Keep refrigerated."
}
] |
[
{
"text": "1 small butternut squash, peeled, diced (about 5 C.)"
},
{
"text": "1 medium onion, large dice (1 cup)"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 apple, skinned, large dice (1 cup)"
},
{
"text": "48 ounces chicken broth"
},
{
"text": "1 cup half-and-half"
},
{
"text": "2 tablespoons parsley, fresh, chopped"
},
{
"text": "1 tablespoon thyme, fresh, chopped"
},
{
"text": "crouton (optional)"
},
{
"text": "sour cream (optional)"
}
] |
http://www.food.com/recipe/butternut-squash-soup-or-bisque-roasting-method-260929
|
test
|
Butternut Squash Soup or Bisque (Roasting Method)
|
00047059be
|
[
{
"text": "ROASTING: preheat oven to 450."
},
{
"text": "Peel and dice squash into 1/2 inch pieces (see tip at end)."
},
{
"text": "Dice onion into 1/2 inch pieces."
},
{
"text": "Toss squash and onion with olive oil and spread pieces onto a large flat baking pan."
},
{
"text": "Season with salt and pepper."
},
{
"text": "Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time)."
},
{
"text": "Tip: while you are roasting, make some \"cheese toasts\"."
},
{
"text": "Put some shredded cheese on top of bread rounds (we like gruyere or parmesan)."
},
{
"text": "Bake 10-15 minutes until crispy."
},
{
"text": "These cheese toasts are fantastic soup toppers!"
},
{
"text": "Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to \"explode\" off with built up steam)."
},
{
"text": "Add remaining chicken broth, half-and-half, and herbs; puree."
},
{
"text": "Transfer mixture to saucepan; reheat gently."
},
{
"text": "Serve with a dollop of sour cream and croutons."
},
{
"text": "TIP: to prepare squash, first cut squash in half horizontally."
},
{
"text": "Place flat end onto cutting board to stabilize squash and use a peeler to remove skin."
},
{
"text": "Remove seeds."
},
{
"text": "Then cut into lengths, and then into diced pieces."
},
{
"text": "NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness."
}
] |
[
{
"text": "1 lb turkey, cut into bite size pieces"
},
{
"text": "2 tablespoons Italian dressing"
},
{
"text": "2 cups frozen mixed vegetables"
},
{
"text": "1 (10 3/4 ounce) can98% fat free condensed cream of chicken soup"
},
{
"text": "14 lb Velveeta cheese, cut into 1/2-inch cubes (or store brand)"
},
{
"text": "1 sheet frozen puff pastry, thawed (1/2 of 17.3-oz. pkg.)"
},
{
"text": "1 egg, beaten"
}
] |
http://www.food.com/recipe/left-over-make-over-turkey-pot-pie-405443
|
train
|
Left over Make over Turkey Pot Pie
|
0004a459ec
|
[
{
"text": "Prehear oven to 400 degrees F."
},
{
"text": "Heat and stir turkey in dressing in large skillet on medium heat until warm."
},
{
"text": "This can also be done in a microwave."
},
{
"text": "Stir in vegetables and soup."
},
{
"text": "(I dice an onion and use frozen peas, carrots, lima beans, and white corn)"
},
{
"text": "Spoon into greased 9-inch square baking dish; top with cheese."
},
{
"text": "Unfold pastry sheet; place over turkey mixture."
},
{
"text": "Fold under edges of pastry; press onto top of baking dish to seal."
},
{
"text": "Brush pastry with egg."
},
{
"text": "Cut several slits in pastry to allow steam to escape."
},
{
"text": "Put casserole dish on baking sheet."
},
{
"text": "(incase of overflow)"
},
{
"text": "Bake 30 minute or until crust is deep golden brown."
},
{
"text": "Let stand 5 minute before serving allowing to set so when served it does not run."
}
] |
[
{
"text": "1 12 cups whole wheat flour"
},
{
"text": "3 teaspoons baking powder"
},
{
"text": "14 cup extra virgin olive oil"
},
{
"text": "2 eggs"
},
{
"text": "1 cup skim milk"
},
{
"text": "14 teaspoon salt"
},
{
"text": "14 teaspoon cinnamon"
},
{
"text": "14 teaspoon nutmeg"
},
{
"text": "14 teaspoon ground cloves"
},
{
"text": "14 teaspoon ginger"
},
{
"text": "14 teaspoon vanilla"
},
{
"text": "34 cup flax seed"
},
{
"text": "3 tablespoons honey"
},
{
"text": "1 12 cups blueberries (or any fruit desired)"
}
] |
http://www.food.com/recipe/whole-wheat-waffles-443325
|
val
|
Whole Wheat Waffles
|
0004c091a0
|
[
{
"text": "1.In a large bowl, mix together flour, salt, baking powder, cinnamon, nutmeg, ground cloves, ginger and Flax Seeds; set aside."
},
{
"text": "Preheat waffle iron to desired temperature."
},
{
"text": "2.In a separate bowl, beat the eggs."
},
{
"text": "Stir in the milk, oil vanilla and honey."
},
{
"text": "3.Mix fruit in dry mixture."
},
{
"text": "4.Pour the milk mixture into the flour/fruit mixture; mix lightly till nicely blended."
},
{
"text": "5.Ladle the batter into a preheated waffle iron."
},
{
"text": "Cook the waffles until golden and crisp."
}
] |
[
{
"text": "1 lb leftover chopped corned beef"
},
{
"text": "1 cup shredded cheddar cheese"
},
{
"text": "2 tablespoons dried onion flakes"
},
{
"text": "1 tablespoon dill or 1 tablespoon sweet relish"
},
{
"text": "23 cup mayonnaise"
},
{
"text": "6 hamburger buns, buttered and toasted"
}
] |
http://www.food.com/recipe/hot-corned-beef-buns-114225
|
train
|
Hot Corned Beef Buns
|
0004c0a2a8
|
[
{
"text": "In a bowl, combine corned beef, shrd."
},
{
"text": "cheddar, mayo., onion, and relish."
},
{
"text": "Spread atop buttered/toasted burger buns, replace tops."
},
{
"text": "Place on cookie sheet, vent with aluminum foil."
},
{
"text": "Bake at 425' for aprx."
},
{
"text": "15-20 minutes or until heated through."
}
] |
[
{
"text": "1/4 cup heavy cream"
},
{
"text": "1/2 (10 ounce) jar Dickinson's Lemon Curd, or any flavor Dickinson's Fruit or Creme Curd"
},
{
"text": "1 (4 ounce) package cream cheese, softened"
},
{
"text": "1 (15 count) box phyllo dessert cups"
},
{
"text": "Fruit slices, cookie pieces, candy sprinkles, chocolate shavings (optional)"
}
] |
http://allrecipes.com/recipe/creme-curd-cups/
|
train
|
Creme Curd Cups
|
0004c7c040
|
[
{
"text": "Whip cream in small bowl until it holds stiff peaks."
},
{
"text": "Stir together curd and cream cheese in separate bowl until smooth."
},
{
"text": "Fold whipped cream into curd mixture."
},
{
"text": "Pipe or spoon mixture into shells."
},
{
"text": "Top with your favorite garnish."
},
{
"text": "Refrigerate until serving."
}
] |
[
{
"text": "4 large baking potatoes (2 lb./900 g) Safeway 2 pkg For $5.00 thru 02/09"
},
{
"text": "1/2 cup sour cream"
},
{
"text": "1/4 cup Bull's-Eye Bold Original Barbecue Sauce"
},
{
"text": "2 green onions, sliced"
},
{
"text": "1/4 cup French fried onions"
}
] |
http://www.kraftrecipes.com/recipes/barbecue-baked-potatoes-169506.aspx
|
train
|
Barbecue Baked Potatoes
|
0004d8bd26
|
[
{
"text": "Heat oven to 400 degrees F."
},
{
"text": "Pierce potatoes with fork or small sharp knife; place on microwaveable plate."
},
{
"text": "Microwave on HIGH 8 min., turning after 4 min."
},
{
"text": "Transfer from plate to oven."
},
{
"text": "Bake 20 min."
},
{
"text": "until potatoes are tender."
},
{
"text": "Cut slits in tops of potatoes; top with remaining ingredients."
}
] |
[
{
"text": "2 tablespoons olive oil"
},
{
"text": "2 shallots, thinly sliced"
},
{
"text": "1 teaspoon minced peeled fresh ginger"
},
{
"text": "1/2 cup chopped tart green apple(such as Granny Smith)"
},
{
"text": "1/2 cup chopped zucchini"
},
{
"text": "1/2 cup chopped seeded red bell pepper"
},
{
"text": "1/2 cup chopped seeded green bell pepper"
},
{
"text": "1/4 cup chopped carrot"
},
{
"text": "1/2 pound crabmeat, drained well, picked over"
},
{
"text": "1/4 cup mayonnaise"
},
{
"text": "2 tablespoons chopped fresh chives"
},
{
"text": "2 tomatoes, peeled, seeded, chopped"
},
{
"text": "1/3 cup chopped fresh cilantro"
},
{
"text": "2 tablespoons Sherry wine vinegar"
},
{
"text": "1 garlic clove, chopped"
},
{
"text": "Pinch of cayenne pepper"
},
{
"text": "1/2 cup olive oil"
},
{
"text": "2 heads Belgian endive, trimmed, separated into spears"
},
{
"text": "Chopped fresh chives"
}
] |
http://www.epicurious.com/recipes/food/views/crab-salad-with-endive-and-tomato-cilantro-sauce-594
|
test
|
Crab Salad with Endive and Tomato-Cilantro Sauce
|
0004dbbc43
|
[
{
"text": "Heat oil in heavy large skillet over medium-high heat."
},
{
"text": "Add shallots and ginger and saute until tender, about 4 minutes."
},
{
"text": "Add apple, zucchini, both bell peppers and carrot and saute until tender but not brown, about 5 minutes."
},
{
"text": "Remove from heat."
},
{
"text": "Cool to room temperature."
},
{
"text": "Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and saute vegetables in large bowl to blend."
},
{
"text": "Season to taste with salt and pepper."
},
{
"text": "(Can be prepared 1 day ahead."
},
{
"text": "Cover and refrigerate.)"
},
{
"text": "Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth."
},
{
"text": "Gradually add oil and blend until sauce is thick."
},
{
"text": "Transfer to medium bowl."
},
{
"text": "Season to taste with salt and pepper."
},
{
"text": "Arrange endive spears on large platter, tips toward platter edge."
},
{
"text": "Spoon crab salad into center of platter."
},
{
"text": "Drizzle sauce over endive."
},
{
"text": "Garnish salad with chopped fresh chives and serve."
}
] |
[
{
"text": "2 12 lbs all-purpose flour"
},
{
"text": "2 12 tablespoons Crisco"
},
{
"text": "1 ounce yeast (2 packages)"
},
{
"text": "1 teaspoon sugar"
},
{
"text": "1 tablespoon salt"
},
{
"text": "2 tablespoons anise seed"
},
{
"text": "2 eggs"
},
{
"text": "1 cup water"
},
{
"text": "1 tablespoon vegetable oil"
}
] |
http://www.food.com/recipe/anise-biscotti-524889
|
val
|
Anise Biscotti
|
0004f13a08
|
[
{
"text": "Stir yeast into 1/2 cup warm water, allow to foam-up for 10 minutes."
},
{
"text": "Pour yeast mixture to all remaining ingredients and add just enough water to mix dough, but not too sticky."
},
{
"text": "Mix all ingredients together, knead thoroughly."
},
{
"text": "Divide into four pieces and place in oiled bowl or pot, and cover with lid or towel."
},
{
"text": "Allow dough to rise 30-mins."
},
{
"text": "knead each of the 4 dough balls again, and return them to the bowl/pot to rise another 30-mins."
},
{
"text": "Using 1/4 at a time, knead dough ball one last time, then cut dough into pieces that can be rolled into about a 5 rope."
},
{
"text": "Make a circle of the rope and use your baby finger to make an indentation where the ends join."
},
{
"text": "Set on a blanket covered table that has been covered with a clean white sheet."
},
{
"text": "Gradually cover rows of doughnut shaped rounds with the sheet when all are arranged on table, cover also with the blanket."
},
{
"text": "Let rise until doubled in size."
},
{
"text": "Bake in a 350 oven for about 15 minutes, or until they start to firm up, but not turn brown yet."
},
{
"text": "Split each circle in half (like a bagel) while still hot using a fork to pierce the doughnut shape all around the middle."
},
{
"text": "Separate and return to oven at 375 or 400 ."
},
{
"text": "Toast until brown."
}
] |
[
{
"text": "1/2 cup semi-sweet chocolate chips"
},
{
"text": "1 tbsp water"
},
{
"text": "1 tbsp rum"
},
{
"text": "1 tbsp vanilla extract ( I add a bit extra)"
},
{
"text": "1 3/4 cup powdered sugar"
},
{
"text": "1 3/4 cup (7 ounces) ground walnuts"
},
{
"text": "1 granulated or decorative sugar"
}
] |
https://cookpad.com/us/recipes/334349-blondies-walnut-balls
|
val
|
Blondie's Walnut Balls
|
0004fcb850
|
[
{
"text": "In medium saucepan, melt chocolate with water over low heat."
},
{
"text": "Continue heating; add walnuts, sugar, rum and vanilla."
},
{
"text": "Mix well."
},
{
"text": "Remove from heat; form into 1 inch balls."
},
{
"text": "Roll in sugar."
},
{
"text": "Store in refrigerator."
}
] |
[
{
"text": "1- 1/2 cup All-purpose Flour"
},
{
"text": "1/4 cups Sugar"
},
{
"text": "1/2 Tablespoons Baking Powder"
},
{
"text": "1/4 cups Unsalted Butter, Cubed, Cold"
},
{
"text": "1 whole Egg, Beaten"
},
{
"text": "1/2 cups Ricotta Cheese"
},
{
"text": "1 teaspoon Vanilla"
},
{
"text": "2 teaspoons Cinnamon"
},
{
"text": "2 whole Peaches, Cored, Diced"
},
{
"text": "1 Tablespoon Turbinado Sugar"
},
{
"text": "1 cup Confectioners Sugar"
},
{
"text": "13 cups Milk"
},
{
"text": "1/2 teaspoons Cinnamon"
}
] |
http://tastykitchen.com/recipes/breads/peach-scones-3/
|
train
|
Peach Scones
|
00050108a0
|
[
{
"text": "Preheat oven to 400 F. In a food processor, pulse flour, sugar and baking powder until well combined."
},
{
"text": "Next, add butter and pulse until the mixture resembles small peas."
},
{
"text": "In a separate bowl, mix egg, ricotta, vanilla and cinnamon."
},
{
"text": "Next, add the egg mixture into the food processor and pulse just until wet and dry ingredients come together."
},
{
"text": "Roll out dough on a floured surface."
},
{
"text": "Cut into 6 pieces and place on a parchment paper lined baking sheet."
},
{
"text": "Top each piece with bite sized peach pieces and sprinkle with pinch of turbinado sugar on each scone."
},
{
"text": "Bake 13-15 minutes."
},
{
"text": "For the glaze, mix confectioners sugar, milk, and cinnamon in a small bowl until well combined."
},
{
"text": "Top scones with cinnamon glaze."
}
] |
[
{
"text": "1 cup all-purpose flour"
},
{
"text": "1/2 cup chopped walnuts"
},
{
"text": "1/4 cup packed brown sugar"
},
{
"text": "1/2 cup melted butter"
},
{
"text": "2 1/2 cups strawberries, finely chopped"
},
{
"text": "1/2 cup white sugar"
},
{
"text": "1 tablespoon lemon juice"
},
{
"text": "1 (16 ounce) container frozen whipped topping, thawed"
}
] |
http://allrecipes.com/recipe/frosty-strawberry-squares-2/
|
val
|
Frosty Strawberry Squares
|
000507ca6b
|
[
{
"text": "Preheat oven to 350 degrees F (175 degrees C)."
},
{
"text": "To make the crust: combine flour, nuts, and brown sugar."
},
{
"text": "Add melted butter, tossing to combine the ingredients."
},
{
"text": "Spread the mixture in a 9x13 inch pan."
},
{
"text": "Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned."
},
{
"text": "Remove from pan and set aside to cool."
},
{
"text": "Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan."
},
{
"text": "Reserve the remaining crust mixture."
},
{
"text": "Filling: In large bowl combine strawberries, sugar and lemon juice."
},
{
"text": "Fold whipped topping into the mixture."
},
{
"text": "Carefully spoon filling over the crust mixture."
},
{
"text": "Sprinkle the remaining crust mixture on top."
},
{
"text": "Cover and freeze for 6 hours or until firm."
},
{
"text": "(You will need the full 6 hours)."
}
] |
[
{
"text": "34 cup peanut butter"
},
{
"text": "12 cup sugar"
},
{
"text": "1 teaspoon vanilla"
},
{
"text": "12 teaspoon salt"
},
{
"text": "1 34 cups milk"
},
{
"text": "2 14 cups whole wheat flour"
},
{
"text": "4 teaspoons baking powder"
}
] |
http://www.food.com/recipe/peanut-butter-bread-380348
|
train
|
Peanut Butter Bread
|
00050db874
|
[
{
"text": "In a large bowl, cream together the peanut butter and sugar."
},
{
"text": "Add the vanilla and salt and mix well."
},
{
"text": "Now add half the milk and half the flour, and all of the baking powder."
},
{
"text": "Mix very well."
},
{
"text": "Add the remaining milk and flour, and mix again until the batter is nice and smooth."
},
{
"text": "Turn the mixture into a well oiled 9 by 5-inch loaf pan."
},
{
"text": "Bake at 350 for about an hour."
},
{
"text": "Remove from the oven, and allow to cool for about 10 minutes before removing from the pan."
},
{
"text": "Cool completely before wrapping and storing."
},
{
"text": "These loaves freeze well."
}
] |
[
{
"text": "1/2 c. granulated sugar"
},
{
"text": "3/4 c. salt free corn oil"
},
{
"text": "1/4 c. egg beaters"
},
{
"text": "1 teaspoon grated orange rind"
},
{
"text": "1/4 teaspoon orange juice"
},
{
"text": "1 tbsp. low sodium baking powder"
},
{
"text": "3 1/2 c. flour, all purpose"
}
] |
http://cookeatshare.com/recipes/salt-free-low-cholesterol-sugar-cookies-6256
|
val
|
Salt Free, Low Cholesterol Sugar Cookies Recipe
|
00051d5b9d
|
[
{
"text": "Cream sugar and butter together till smooth."
},
{
"text": "Add in egg beaters, orange rind, orange juice, and mix well."
},
{
"text": "Mix together low sodium baking powder and flour."
},
{
"text": "Add in to creamed mix and mix well."
},
{
"text": "Roll dough into 1 inch balls and place on ungreased cookie sheet."
},
{
"text": "Rub small amount of salt free butter on bottom of glass."
},
{
"text": "Dip glass in granulated sugar."
},
{
"text": "Flatten cookie dough ball slightly using flat end of glass."
},
{
"text": "Bake at 300 degrees for 10-12 min."
}
] |
[
{
"text": "1 large about 3 pounds cantaloupe"
},
{
"text": "12 cup apple juice"
},
{
"text": "1 12 tablespoons lime juice"
},
{
"text": "1 12 tablespoons chopped of fresh mint"
},
{
"text": "12 cup plain yogurt"
},
{
"text": "1 tablespoon honey, if needed"
},
{
"text": "1 pinch salt"
}
] |
http://www.food.com/recipe/spoonriver-melon-mint-soup-481896
|
train
|
Spoonriver Melon Mint Soup
|
000524c3e6
|
[
{
"text": "Cut the melon into chunks, reserving the juices."
},
{
"text": "Put the melon and its juices into a blender along with the apple juice and lime juice and blend until smooth."
},
{
"text": "Add the mint for just a few seconds at the end."
},
{
"text": "Pour the soup into a bowl and whisk in the yogurt."
},
{
"text": "Taste the soup and correct the seasonings."
},
{
"text": "You may want to add more mint or perhaps a little honey."
}
] |
[
{
"text": "3 cups cooked brown rice"
},
{
"text": "1 lb ground turkey"
},
{
"text": "1 medium onion, chopped"
},
{
"text": "1 green bell pepper, seeded and chopped"
},
{
"text": "1 (6 ounce) canof small pitted black olives, drained"
},
{
"text": "12 cup raisins"
}
] |
http://www.food.com/recipe/revoltillos-429008
|
train
|
Revoltillos
|
00052b48d3
|
[
{
"text": "Brown the meat in a large skillet or dutch oven."
},
{
"text": "Add the onions and cook until transparent."
},
{
"text": "Add the bell pepper, and saute until tender."
},
{
"text": "Add the rice, olives, and raisins and heat through."
},
{
"text": "(Raisins should be plump."
},
{
"text": ")."
},
{
"text": "Season with salt and pepper to taste."
}
] |
[
{
"text": "12 chopped sweet melon"
},
{
"text": "2 sliced bananas"
},
{
"text": "2 chopped guavas"
},
{
"text": "1 bunch grapes"
},
{
"text": "1 diced apple"
},
{
"text": "2 tablespoons orange juice"
},
{
"text": "1 cup shelled pomegranate"
},
{
"text": "1 cup fresh cream"
},
{
"text": "12 teaspoon black pepper"
},
{
"text": "1 teaspoon sugar"
},
{
"text": "few fresh mint leaves, for garnishing"
}
] |
http://www.food.com/recipe/wonderful-and-good-for-health-fruit-salad-82354
|
train
|
Wonderful and Good For Health Fruit Salad
|
000535f6ea
|
[
{
"text": "Place the cut fruits in a bowl."
},
{
"text": "Add salt, pepper, fresh cream and sugar."
},
{
"text": "Mix well."
},
{
"text": "Garnish with mint leaves."
},
{
"text": "Serve chilled."
}
] |
[
{
"text": "1 12 cups wheat berries"
},
{
"text": "8 cups water"
},
{
"text": "14 cup chopped almonds, or"
},
{
"text": "14 cup toasted pine nuts"
},
{
"text": "3 tablespoons vegetable oil"
},
{
"text": "1 chopped onion"
},
{
"text": "2 minced garlic cloves"
},
{
"text": "1 tablespoon mild curry paste"
},
{
"text": "14 teaspoon salt"
},
{
"text": "3 tablespoons white wine vinegar"
},
{
"text": "1 chopped red pepper"
},
{
"text": "12 cup chopped mozzarella cheese"
},
{
"text": "2 tablespoons chopped parsley"
}
] |
http://www.food.com/recipe/curry-wheat-berry-salad-381092
|
train
|
Curry Wheat Berry Salad
|
0005455198
|
[
{
"text": "Cover the wheat berries with water and soak overnight."
},
{
"text": "The next day place the wheat berries with 8 cups water in a large saucepan."
},
{
"text": "Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered."
},
{
"text": "Drain and refrigerate until completely cooled."
},
{
"text": "Heat 1 tablespoon of the oil and fry the onion 2 minutes until soft."
},
{
"text": "Add the curry paste and cook 3 more minutes"
},
{
"text": "Remove from heat and allow to cool."
},
{
"text": "Combine the wheat berries, curry onion mixture, nuts, red pepper, mozzarella and parsley in a bowl."
},
{
"text": "Whisk together the remaining 2 tablespoons oil, salt and the white wine vinegar."
},
{
"text": "Add to the wheat berry salad and mix together."
},
{
"text": "Serve."
}
] |
[
{
"text": "1 12 cups old fashioned oats"
},
{
"text": "1 cup flour, all-purpose"
},
{
"text": "12 cup brown sugar, firmly packed"
},
{
"text": "1 teaspoon cinnamon"
},
{
"text": "12 teaspoon baking soda"
},
{
"text": "14 teaspoon salt"
},
{
"text": "1 cup orange juice"
},
{
"text": "14 cup vegetable oil"
},
{
"text": "1 egg, beaten"
},
{
"text": "1 teaspoon vanilla"
},
{
"text": "6 ounces dried mixed fruit, diced"
},
{
"text": "2 tablespoons old fashioned oats"
}
] |
http://www.food.com/recipe/half-time-sunshine-bars-25662
|
train
|
Half-Time Sunshine Bars
|
00054e238b
|
[
{
"text": "Heat oven to 375 degrees and grease a 13x9-inch pan."
},
{
"text": "Combine 1 1/2 cups oat, flour, sugar, cinnamon, soda and salt."
},
{
"text": "To your dry ingredients add the juice, oil, egg and vanilla; mix well."
},
{
"text": "Stir in fruit."
},
{
"text": "Spread into the bottom of the pan."
},
{
"text": "Sprinkle with the 2 tablespoons of oats."
},
{
"text": "Bake 20 to 25 minutes or until lightly browned and the edges start to pull away from sides of the pan."
},
{
"text": "Cool completely, cut into bars and store in a covered container."
}
] |
[
{
"text": "1-1/4 gal. popped corn"
},
{
"text": "1 cup butter"
},
{
"text": "2 cups brown sugar, packed"
},
{
"text": "1/2 cup light corn syrup"
},
{
"text": "1/2 tsp. baking soda"
},
{
"text": "1/2 tsp. vanilla"
}
] |
http://www.foodgeeks.com/recipes/431
|
train
|
Grandma's Caramel Corn
|
000566f1e0
|
[
{
"text": "Spread popped corn in a large shallow pan."
},
{
"text": "Pat in 250F oven to keep."
},
{
"text": "Combine butter, brown sugar, and corn syrup in 2 quart sauce pan."
},
{
"text": "Heat at medium until sugar dissolves."
},
{
"text": "Continue to boil to form a firm ball (248F), about 5 minutes."
},
{
"text": "Remove from heat, stir in soda and syrup (will foam)."
},
{
"text": "Pour mixture over warmed corn in a fine stream."
},
{
"text": "Return to oven for 45 minutes, stirring every 15 minutes."
},
{
"text": "Cool and store in airtight containers."
}
] |
[
{
"text": "3 13 lbs mangoes, chopped"
},
{
"text": "4 teaspoons garlic"
},
{
"text": "salt"
},
{
"text": "3 tablespoons chili powder"
},
{
"text": "2 tablespoons cumin powder"
},
{
"text": "1 tablespoon cround coriander"
},
{
"text": "3 tablespoons masala (or curry powder)"
},
{
"text": "1 12 cups honey (agave ok)"
},
{
"text": "12 cup cornflour (or potato)"
},
{
"text": "2 tablespoons mustard seeds"
},
{
"text": "curry leaf, handfull (if you can find them, I have a curry leaf tree)"
},
{
"text": "1 12 cups olive oil"
}
] |
http://www.food.com/recipe/mango-atchar-451855
|
train
|
Mango Atchar
|
00058111f2
|
[
{
"text": "Simmer everything except the mango and oil, until thick."
},
{
"text": "Pour over the mangos."
},
{
"text": "Add the oil and mix well."
},
{
"text": "Cool and refrigerate at least 12 hours."
}
] |
[
{
"text": "1 lb. boneless beef sirloin steak, thinly sliced"
},
{
"text": "1/4 cup A.1. Original Sauce, divided"
},
{
"text": "1/4 cup KRAFT Original Barbecue Sauce"
},
{
"text": "1 tsp. GREY POUPON Dijon Mustard"
}
] |
http://www.kraftrecipes.com/recipes/caramelized-beef-skewers-106195.aspx
|
train
|
Caramelized Beef Skewers
|
000590475e
|
[
{
"text": "Toss meat with 2 Tbsp."
},
{
"text": "of the steak sauce; let stand 10 min."
},
{
"text": "to marinate."
},
{
"text": "Meanwhile, combine remaining 2 Tbsp."
},
{
"text": "steak sauce, the barbecue sauce and mustard; set aside."
},
{
"text": "Preheat grill to medium-high heat."
},
{
"text": "Thread meat onto eight long metal or soaked wooden skewers."
},
{
"text": "Grill skewers 6 min."
},
{
"text": "or until meat is cooked through, turning after 3 min."
},
{
"text": "and brushing frequently with the barbecue sauce mixture."
}
] |
[
{
"text": "10 lbs potatoes, peeled"
},
{
"text": "2 onions, peeled"
},
{
"text": "9 -10 large eggs (or 7-8 extra-large eggs)"
},
{
"text": "1 12 tablespoons salt"
},
{
"text": "14 cup oil"
}
] |
http://www.food.com/recipe/shalom-bayit-kugel-potato-kugel-137732
|
train
|
Shalom Bayit Kugel (Potato Kugel)
|
000590db74
|
[
{
"text": "Preheat oven to 500F (yes, 500F!"
},
{
"text": ")."
},
{
"text": "Grate the potatoes and onions on the middle sized hole of a grater; either by hand or by food processor."
},
{
"text": "If you grate the potatoes and onions together, the potatoes will not turn grey right away."
},
{
"text": "Put into a large bowl or soup pot, and mix well with remaining ingredients."
},
{
"text": "Grease your baking pans, and pour mixture evenly into the pans."
},
{
"text": "Bake for 15 minutes at 500F, then lower the oven to 400F until done (check after an hour or so; it should be golden brown on top)."
},
{
"text": "Eat and enjoy."
}
] |
[
{
"text": "1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry"
},
{
"text": "1 cup dry breadcrumbs"
},
{
"text": "1 small onion, finely chopped"
},
{
"text": "2 eggs, lightly beaten"
},
{
"text": "14 cup romano cheese, grated"
},
{
"text": "2 teaspoons dried oregano"
},
{
"text": "1 12 teaspoons garlic powder"
},
{
"text": "12 teaspoon salt"
},
{
"text": "1 teaspoon all purpose Greek seasoning (I found mine at Walmart)"
},
{
"text": "2 lbs ground lamb or 2 lbs ground beef"
},
{
"text": "tzatziki, sauce (for a really good one, use Tzatziki Cucumber Dipping Sauce )"
}
] |
http://www.food.com/recipe/gyro-meat-loaf-w-tzatziki-sauce-476204
|
test
|
Gyro Meat Loaf W/ Tzatziki Sauce
|
00059477e2
|
[
{
"text": "If making your own sauce, prepare it the day before you are planning to make the meatloaf."
},
{
"text": "In a large bowl, combine the first nine ingredients (everything but the lamb/beef and tzatziki sauce)."
},
{
"text": "Crumble lamb or beef over the mixture and combine well."
},
{
"text": "Shape into a loaf and place in a greased 11x7\" baking dish."
},
{
"text": "Bake uncovered at 350 for 55-60 minutes or until no pink remains and a thermostat reads 160."
},
{
"text": "Let stand for 15 minutes before slicing."
},
{
"text": "Drizzle with tzatziki sauce."
}
] |
[
{
"text": "2 12 lbs ground beef, your choice of cut"
},
{
"text": "1 lb ground pork, I use Jones Sausage Roll*"
},
{
"text": "1 cup large dice celery"
},
{
"text": "1 cup large dice onion"
},
{
"text": "6 -12 ounces pepperidge farm onion and garlic croutons"
},
{
"text": "1 lb butter, you may not need it all"
},
{
"text": "poultry seasoning"
},
{
"text": "salt"
},
{
"text": "pepper"
}
] |
http://www.food.com/recipe/my-familys-meat-stuffing-for-a-turkey-142936
|
train
|
My Family's Meat Stuffing for a Turkey
|
00059576b2
|
[
{
"text": "First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked."
},
{
"text": "Second, you need a good sized fry pan, preferabley with deep, straight sides."
},
{
"text": "Third, a good pair of tongs and spoonula."
},
{
"text": "Fourth, are the ingredients."
},
{
"text": "These are estimations, I don't really measure."
},
{
"text": "Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once."
},
{
"text": "Or not!"
},
{
"text": "*you could use just ground pork but the sausage gives a better taste."
},
{
"text": "Heat fry pan and oil lightly with a pat of butter."
},
{
"text": "Fry 1/2 the beef and 1/2 the sausage together."
},
{
"text": "Make sure to break it all up and mix it well until all is cooked."
},
{
"text": "Dump it all into the pot/bowl you have waiting."
},
{
"text": "Juices and all."
},
{
"text": "Do the same to the rest of the beef and sausage."
},
{
"text": "Mix thoroughly."
},
{
"text": "Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked."
},
{
"text": "Dump it all into the pot/bowl and mix thoroughly."
},
{
"text": "Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown."
},
{
"text": "Dump all into the pot/bowl and mix thoroughly."
},
{
"text": "Add seasonings at this point."
},
{
"text": "Use the amount that is to your liking."
},
{
"text": "Mix very well."
},
{
"text": "If it seems too dry at this point, melt more butter in the fry pan and add to the mix."
},
{
"text": "Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes."
},
{
"text": "There should be little or no liquid in the bottom of the pot/bowl after this time."
},
{
"text": "The croutons should have absorbed it."
},
{
"text": "If not, add more croutons and repeat."
},
{
"text": "Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey."
},
{
"text": "I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast."
},
{
"text": "The extra stuffing goes in a separate pan to cook along side the turkey."
},
{
"text": "If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor."
},
{
"text": "With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread."
},
{
"text": "Of course, the gravy, too!"
}
] |
[
{
"text": "3 pounds Chicken Wings Or Drummettes"
},
{
"text": "1 teaspoon Salt, Or To Taste"
},
{
"text": "1/2 teaspoons Pepper Or To Taste"
},
{
"text": "1 Tablespoon Oil"
},
{
"text": "3 Tablespoons Butter"
},
{
"text": "1/4 cups Sriracha Hot Sauce"
},
{
"text": "2 Tablespoons Honey"
},
{
"text": "1 Tablespoon Rice Wine Or Sherry"
},
{
"text": "1 teaspoon Soy Sauce"
},
{
"text": "1 teaspoon Hoisin Sauce"
},
{
"text": "1/2 teaspoons Salt"
},
{
"text": "2 Tablespoons Chopped Cilantro"
}
] |
http://tastykitchen.com/recipes/main-courses/honey-sriracha-chicken-wings/
|
train
|
Honey Sriracha Chicken Wings
|
00059b093b
|
[
{
"text": "Preheat oven to 400 degrees F."
},
{
"text": "In a large bowl, toss the wings with salt and pepper and oil."
},
{
"text": "Line a sheet pan with nonstick foil or parchment paper, and spread the wings evenly on the pan."
},
{
"text": "Bake for about 50 minutes, turning the wings halfway through."
},
{
"text": "In the last couple of minutes, you can turn on the broiler to get them to really crisp up."
},
{
"text": "Keep an eye on them, though!"
},
{
"text": "When the wings are done, melt the butter in a skillet or wok and add the Sriracha, honey, rice wine, soy sauce, hoisin, and salt."
},
{
"text": "Stir over low heat until bubbly."
},
{
"text": "Transfer the wings from the baking sheet into the pan with the sauce."
},
{
"text": "Toss until coated."
},
{
"text": "Garnish with chopped cilantro and serve immediately."
}
] |
[
{
"text": "1 c. Slivered almonds, toasted"
},
{
"text": "2 Tbsp. Light brown sugar"
},
{
"text": "2 Tbsp. Butter, room temperature"
},
{
"text": "3/4 stk butter"
},
{
"text": "3 ounce White chocolate, minced, into small pcs"
},
{
"text": "2 lrg Large eggs, room temperature"
},
{
"text": "1/2 c. Light brown sugar, packed"
},
{
"text": "1/2 c. Granulated sugar"
},
{
"text": "1/2 tsp Baking pwdr"
},
{
"text": "2 x Tesa freshly grated lemon peel"
},
{
"text": "1/2 tsp Vanilla"
},
{
"text": "1/4 tsp Almond extract"
},
{
"text": "1 1/4 c. Flour"
},
{
"text": "1/4 c. Slivered almonds"
}
] |
http://cookeatshare.com/recipes/almond-blondie-triangles-63594
|
train
|
Almond Blondie Triangles Recipe
|
0005a0ebbd
|
[
{
"text": "Heat oven to 350."
},
{
"text": "Line an 8\" square pan with foil."
},
{
"text": "Let ends extend above pan on 2 sides."
},
{
"text": "Grease foil in pan."
},
{
"text": "For crust: Process toasted almonds in a blender or possibly food processor using the on/off button just till finely minced."
},
{
"text": "Add in sugar and butter and process on/off till well mixed."
},
{
"text": "Press mix proportionately over the bottom of the foil lined pan."
},
{
"text": "For Blondie: Heat butter in the microwave or possibly a saucepan over low heat."
},
{
"text": "Off heat, add in the white chocolate and let stand 2 min."
},
{
"text": "Whisk till smooth."
},
{
"text": "Meanwhile beat the Large eggs, both sugars and baking pwdr in a medium bowl with an electric mixer on high speed till pale and fluffy, about 2 min."
},
{
"text": "Beat in cooled white chocolate, the lemon peel and extracts."
},
{
"text": "Stir in flour just till blended."
},
{
"text": "Spread batter evely over the crust."
},
{
"text": "Sprinkle with slivered almonds, patting almonds down slightly into batter."
},
{
"text": "Bake 30 to 35 min till a pick inserted in the center comes out with a moist crumb."
},
{
"text": "Cold in pan on wire rack."
},
{
"text": "Lift foil by ends onto a cutting board."
},
{
"text": "Cut brownies into 9 squares."
},
{
"text": "Cut each square in half diagonally."
},
{
"text": "NOTES : To Toast Almonds: Spread in a shallow pan and bake in a 350 oven for 10 min, stirring once or possibly twice, till lightly browned."
},
{
"text": "Let cold"
},
{
"text": "completely before chopping."
}
] |
[
{
"text": "2 eggs"
},
{
"text": "pinch salt"
},
{
"text": "pinch black pepper"
},
{
"text": "2 slices any cheese"
}
] |
https://cookpad.com/us/recipes/481545-cheese-omelette
|
train
|
cheese omelette
|
0005a7b3b7
|
[
{
"text": "Heat oil in pan"
},
{
"text": "Whisk 2 eggs in a bowl and sprinkle with salt and black pepper"
},
{
"text": "Put the whisked egg mixture into oil and fry it for a minute"
},
{
"text": "Put slices of cheese into pan over half cooked omelette and flip it after one min"
},
{
"text": "Take it out of pan as omelette gets inflated and color is changed...enjoy it with any tortilla or paratha (southeastern bread) with ketchup."
}
] |
[
{
"text": "2 can Pillsbury Grands Homestyle Refrigerated Buttermilk Biscuits (16.3 oz can)"
},
{
"text": "3/4 cup butter"
},
{
"text": "1/2 cup granulated sugar"
},
{
"text": "1 tsp ground cinnamon"
},
{
"text": "1 cup brown sugar"
}
] |
https://cookpad.com/us/recipes/433867-monkey-bread
|
train
|
Monkey Bread
|
0005babd2d
|
[
{
"text": "Heat oven to 325F"
},
{
"text": "Lightly grease fluted tube cake pan"
},
{
"text": "In large food storage bag."
},
{
"text": "Mix granulated sugar, cinnamon"
},
{
"text": "Cut 16 biscuits into quarters."
},
{
"text": "Shake biscuit quarters in food storage bag to coat with sugar and cinnamon."
},
{
"text": "Arrange coated pieces in pan."
},
{
"text": "Mix melted butter or margarine with brown sugar."
},
{
"text": "Pour butter mixture over biscuit pieces."
},
{
"text": "Bake 45 to 50 minutes or until golden brown and no longer doughy in center."
},
{
"text": "Let cool in pan 10 to 15 minutes."
},
{
"text": "Turn upside-down onto serving plate."
},
{
"text": "Pull apart and enjoy warm."
}
] |
[
{
"text": "Meat from 1 whole chicken Or possibly canned chicken or possibly parts"
},
{
"text": "1 can cream of chicken soup"
},
{
"text": "1/2 c. green chili salsa"
},
{
"text": "2 tbsp. quick cooking tapioca"
},
{
"text": "1 med. onion, minced"
},
{
"text": "1 1/2 c. grated cheese"
},
{
"text": "1 doz. corn tortillas"
},
{
"text": "Black olives"
}
] |
http://cookeatshare.com/recipes/crock-pot-chicken-tortillas-7873
|
test
|
Crock Pot Chicken Tortillas Recipe
|
0005bdba14
|
[
{
"text": "Tear chicken into bite size pcs, mix with soup, chili, salsa and tapioca."
},
{
"text": "Line bottom of crock pot with 3 corn tortillas, torn into bite size pcs."
},
{
"text": "Add in 1/3 of the chicken mix."
},
{
"text": "Sprinkle with 1/3 of the onion and 1/3 of the grated cheese."
},
{
"text": "Repeat layers of tortillas topped with chicken mix, onions and cheese."
},
{
"text": "Cover and cook on low 6 to 8 hrs or possibly high for 3 hrs."
},
{
"text": "Garnish with sliced black olives."
}
] |
[
{
"text": "12 cup corn kernel, - 1/2 cup"
},
{
"text": "12 cup mushroom, chopped - 1/2 cup"
},
{
"text": "3 onions, - 3"
},
{
"text": "4 tomatoes, - 4"
},
{
"text": "red chili pepper"
},
{
"text": "coriander powder"
},
{
"text": "6 cloves, - 6"
},
{
"text": "1 bay leaf, - 1"
},
{
"text": "2 star anise, - 2"
},
{
"text": "black pepper"
},
{
"text": "cornflour"
},
{
"text": "milk"
},
{
"text": "fresh cream"
},
{
"text": "coriander leaves"
},
{
"text": "1 tablespoon oil, - 1 tablespoon"
},
{
"text": "salt"
}
] |
http://www.food.com/recipe/corn-mushroom-curry-227830
|
val
|
Corn & Mushroom Curry
|
0005d41700
|
[
{
"text": "Wash and boil the corn kernels or get a tinned boiled one from your grocery store."
},
{
"text": "Wash mushrooms and remove the dirt neatly."
},
{
"text": "Finely grind onions and tomatoes into a paste."
},
{
"text": "Keep aside."
},
{
"text": "Heat the dish and put some oil."
},
{
"text": "Once you can feel the oil heat, put cloves, bay leaf and star anise to it."
},
{
"text": "Toss it a bit."
},
{
"text": "Now add the paste of Onion and tomatoes."
},
{
"text": "Add some red chilly powder, coriander powder, pepper powder to the mixture."
},
{
"text": "Add water to this and bring it to boil until you notice a thin layer of oil come up separately."
},
{
"text": "Add half cup of milk to this."
},
{
"text": "Now add corn kernels and mushrooms with some salt and boil closed."
},
{
"text": "Finally mix cornflour to quarter cup of water and mix it with the dish."
},
{
"text": "In few minutes the gravy will thicken."
},
{
"text": "Top it with a spoon of fresh cream and finely chopped coriander leaves."
},
{
"text": "Serve hot!"
}
] |
[
{
"text": "2 tablespoons extra virgin olive oil"
},
{
"text": "1 large onion, chopped"
},
{
"text": "1 jalapeno, seeded and minced"
},
{
"text": "4 garlic cloves, minced"
},
{
"text": "6 large red bell peppers, roasted, peeled, and seeded"
},
{
"text": "1 tablespoon plus 1 teaspoon red wine vinegar"
},
{
"text": "1 tablespoon balsamic vinegar"
},
{
"text": "1 tablespoon light brown sugar"
},
{
"text": "1 teaspoon ground cumin"
},
{
"text": "Salt to taste"
}
] |
http://www.cookstr.com/recipes/sweet-and-spicy-red-pepper-dip
|
train
|
Sweet and Spicy Red Pepper Dip
|
0005ec4bb8
|
[
{
"text": "Heat the oil in a large skillet over medium heat."
},
{
"text": "Add the onion and jalapeno and cook uncovered, stirring often, until the onion is browned, about 6 minutes."
},
{
"text": "During the last minute, add the garlic."
},
{
"text": "Let cool slightly."
},
{
"text": "Combine the red peppers, onion and garlic, red wine vinegar, balsamic vinegar, brown sugar, and cumin in a food processor and process to a puree."
},
{
"text": "Season with salt."
},
{
"text": "Transfer to a medium bowl and let cool completely, then cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days."
},
{
"text": "Transfer to a serving bowl and serve chilled."
}
] |
[
{
"text": "2 pounds frozen cooked shrimp without tails, peeled and deveined"
},
{
"text": "3/4 cup chopped green onions"
},
{
"text": "1 1/2 cups chopped celery"
},
{
"text": "3 tablespoons drained capers"
},
{
"text": "1 cup black olives, sliced"
},
{
"text": "1/2 cup oil and vinegar salad dressing"
},
{
"text": "3/4 cup mayonnaise"
},
{
"text": "1 tablespoon celery seed"
},
{
"text": "1 dash lemon juice"
}
] |
http://allrecipes.com/recipe/shrimp-and-caper-salad/
|
train
|
Shrimp and Caper Salad
|
0005fc89f7
|
[
{
"text": "In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice."
},
{
"text": "Chill at least 1 hour in the refrigerator before serving."
}
] |
[
{
"text": "500g lamb loin (backstrap) or fillet, thinly sliced"
},
{
"text": "1 medium red onion, cut into thin wedges"
},
{
"text": "1 large red capsicum, thickly sliced"
},
{
"text": "1 large zucchini, cut into thick strips"
},
{
"text": "150g whole button mushrooms"
},
{
"text": "1/3 cup KRAFT* Greek Dressing"
},
{
"text": "60g black olives"
},
{
"text": "To Serve"
},
{
"text": "chopped fresh oregano or italian parsley leaves"
},
{
"text": "grilled focaccia or turkish style bread"
}
] |
http://www.kraftrecipes.com/recipes/mediterranean-style-lamb-vegetable-stir-fry-103007.aspx
|
train
|
Mediterranean Style Lamb and Vegetable Stir-Fry
|
000618f172
|
[
{
"text": "Cook lamb strips over high heat in a hot, lightly greased wok or frying pan, 2 minutes or until browned."
},
{
"text": "Remove meat and set aside."
},
{
"text": "Add a little extra oil if needed."
},
{
"text": "Add onion and vegetables and cook over high heat, 3 - 4 minutes until just tender."
},
{
"text": "Return lamb to the pan and pour in dressing and olives."
},
{
"text": "Toss so as to heat through."
},
{
"text": "Do not boil."
},
{
"text": "Remove to serving plate and serve immediately, generously topped with chopped herbs and grilled focaccia."
}
] |
[
{
"text": "34 cup creamy peanut butter"
},
{
"text": "12 cup Crisco shortening"
},
{
"text": "1 14 cups firmly packed light brown sugar"
},
{
"text": "3 tablespoons milk"
},
{
"text": "1 tablespoon vanilla"
},
{
"text": "1 egg"
},
{
"text": "1 34 cups flour"
},
{
"text": "34 teaspoon salt"
},
{
"text": "34 teaspoon baking soda"
}
] |
http://www.food.com/recipe/irresistible-peanut-butter-cookies-210312
|
val
|
Irresistible Peanut Butter Cookies
|
0006354bc3
|
[
{
"text": "Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl."
},
{
"text": "Beat at medium speed until well blended."
},
{
"text": "Add egg and beat just until blended."
},
{
"text": "Mix in the flour, salt, and baking soda at low speed and mix just till blended."
},
{
"text": "Drop by heaping teaspoonfuls about 2\" apart onto an ungreased sheet."
},
{
"text": "Flatten slightly in crisscross pattern with tines of a floured fork."
},
{
"text": "Bake at 375 degrees for 7-8 minutes or until set and just beginning to brown."
},
{
"text": "Cool for 2 minutes on the sheet before removing."
}
] |
[
{
"text": "3 chicken sausage"
},
{
"text": "1 garlic clove, crushed"
},
{
"text": "1 large onion, chopped"
},
{
"text": "1 large green pepper, chopped"
},
{
"text": "2 large carrots, julienned"
},
{
"text": "3 tablespoons soy sauce"
}
] |
http://www.food.com/recipe/chicken-sausage-stir-fry-275001
|
train
|
Chicken Sausage Stir Fry
|
00063fb14c
|
[
{
"text": "Use cooking spray on medium heat in a large skillet or wok."
},
{
"text": "Break up and cook sausage until browned."
},
{
"text": "Add onion, green pepper and carrots and fry until cooked."
},
{
"text": "Add soy sauce and cook for 2 minutes."
}
] |
[
{
"text": "1 lb bacon, cooked and crumbled"
},
{
"text": "5 garlic cloves, chopped (or more if you like)"
},
{
"text": "2 (8 ounce) packages fresh mushrooms, sliced"
},
{
"text": "2 tablespoons extra virgin olive oil"
},
{
"text": "4 tablespoons butter"
},
{
"text": "2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup (or the Cream of Mushroom Soup with Roasted Garlic)"
},
{
"text": "1 12 cups milk (or half and half)"
},
{
"text": "14 teaspoon black pepper"
},
{
"text": "2 (16 ounce) bags frozen French-cut green beans, thawed, drained and squeezed of extra water"
},
{
"text": "2 23 cups French's French fried onions"
}
] |
http://www.food.com/recipe/green-bean-casserole-mushroom-garlic-and-bacon-oh-my-267424
|
train
|
Green Bean Casserole (Mushroom, Garlic and Bacon, Oh My!)
|
0006556e29
|
[
{
"text": "Saute chopped garlic in the butter and olive oil, add mushrooms until mostly soft."
},
{
"text": "Set aside to cool."
},
{
"text": "When cooled, drain off extra liquid."
},
{
"text": "Mix soup, milk, pepper, 1/2 of the crumbled bacon, sauteed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl."
},
{
"text": "Transfer into large baking dish and spread into even layer."
},
{
"text": "Bake at 350F for 40 minute or until hot."
},
{
"text": "Stir and then top with remaining 1 1/3 cup onions and bacon."
},
{
"text": "Bake 5 minute until onions are golden."
}
] |
[
{
"text": "1 egg, beaten"
},
{
"text": "18 cup water"
},
{
"text": "1 12 cups all-purpose flour"
},
{
"text": "2 teaspoons fine sea salt"
},
{
"text": "1 teaspoon ground black pepper"
},
{
"text": "vegetable oil, for frying"
},
{
"text": "1 small cauliflower, cut into 1-inch florets"
},
{
"text": "4 ounces green beans, halved"
},
{
"text": "1 fennel bulb, trimmed and sliced into 1-inch pieces"
},
{
"text": "1 cup garbanzo beans, drained and rinsed"
},
{
"text": "1 lemon, cut into 1/4-inch slices"
},
{
"text": "1 cup mayonnaise"
},
{
"text": "2 tablespoons fresh lemon juice (from about 1/2 lemon)"
}
] |
http://www.food.com/recipe/vegetable-fritto-misto-with-lemon-mayonnaise-335453
|
test
|
Vegetable Fritto Misto With Lemon Mayonnaise
|
0006604a20
|
[
{
"text": "For the fritto misto: In a medium bowl, mix together the flour, salt and pepper."
},
{
"text": "In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way."
},
{
"text": "Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute."
},
{
"text": ")."
},
{
"text": "Mix the egg and water together to make the egg wash. Dip the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the egg wash, then dredge in the flour to coat."
},
{
"text": "Fry the dredged ingredients for 1 to 3 minutes until lightly browned."
},
{
"text": "Drain on paper towels."
},
{
"text": "For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth."
},
{
"text": "Pour into a small dipping or serving bowl."
},
{
"text": "Arrange the fritto misto on a platter and serve with the lemon mayonnaise."
},
{
"text": "If you don't want the lemon mayo, a good squeeze of fresh lemon does the trick too!"
},
{
"text": "Try this with other vegetables too."
},
{
"text": "I'm going to do eggplant and zucchini next."
}
] |
[
{
"text": "1 -2 acorn squash"
},
{
"text": "15 ounces black beans, rinsed and drained"
},
{
"text": "15 ounces crushed tomatoes"
},
{
"text": "2 medium onions"
},
{
"text": "4 garlic cloves"
},
{
"text": "1 quart vegetable broth"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 tablespoon cumin"
},
{
"text": "sea salt and pepper, to taste"
},
{
"text": "1 avocado"
}
] |
http://www.food.com/recipe/acorn-squash-black-bean-soup-507637
|
train
|
Acorn Squash & Black Bean Soup
|
0006934841
|
[
{
"text": "Preheat oven to 375."
},
{
"text": "Cut squashes in half and scoop out seeds."
},
{
"text": "Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes)."
},
{
"text": "Once cooked, scoop out squash and discard the skins."
},
{
"text": "Meanwhile, chop onion and garlic."
},
{
"text": "Cook with olive oil over medium-high heat until soft."
},
{
"text": "Add cumin, tomatoes, black beans, squash, salt and pepper and stir."
},
{
"text": "Add vegetable broth and bring to a boil."
},
{
"text": "Reduce heat and simmer for 25 minutes."
},
{
"text": "Blend using a handheld blender or traditional blender."
},
{
"text": "Garnish with avocado slices and serve."
}
] |
[
{
"text": "1 (21 ounce) can cherry pie filling"
},
{
"text": "1 (16 ounce) canpitted dark sweet cherries, drained"
},
{
"text": "23 cup quick oats"
},
{
"text": "12 cup Bisquick baking mix"
},
{
"text": "12 cup packed brown sugar"
},
{
"text": "14 cup chopped nuts (optional)"
},
{
"text": "14 cup butter or 14 cup margarine"
},
{
"text": "1 teaspoon cinnamon"
}
] |
http://www.food.com/recipe/double-cherry-crumble-24066
|
train
|
Double Cherry Crumble
|
00069b8f15
|
[
{
"text": "Preheat oven to 375F degrees."
},
{
"text": "Mix pie filling& cherries in an ungreased 8x8 baking pan."
},
{
"text": "Combine oats, baking mix, brown sugar, nuts, butter& cinnamon until crumbly; sprinkle over fruit."
},
{
"text": "Bake uncovered until fruit is hot& bubbly, and topping is golden brown, approximately 45 minutes."
}
] |
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