ingredients
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[
{
"text": "1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided"
},
{
"text": "1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate"
},
{
"text": "2 Tbsp. milk"
},
{
"text": "1 Tbsp. butter or margarine"
},
{
"text": "1 ready-to-use graham cracker crumb crust (6 oz.)"
},
{
"text": "2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding"
},
{
"text": "1-1/2 cups milk"
},
{
"text": "1 tub (8 oz.) COOL WHIP Whipped Topping, thawed"
}
] |
http://www.kraftrecipes.com/recipes/easy-chocolate-ribbon-coconut-pie-156980.aspx
|
train
|
Easy Chocolate Ribbon Coconut Pie
|
000dac0c4e
|
[
{
"text": "Spread 1 cup coconut onto bottom of microwaveable pie plate."
},
{
"text": "Microwave on HIGH 3 min."
},
{
"text": "or until lightly browned, stirring every minute."
},
{
"text": "(Watch carefully as coconut can easily burn.)"
},
{
"text": "Cool."
},
{
"text": "Meanwhile, microwave chocolate, 2 Tbsp."
},
{
"text": "milk and butter in small microwaveable bowl 2 min."
},
{
"text": "or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted."
},
{
"text": "Spread onto bottom of crust."
},
{
"text": "Refrigerate 15 min."
},
{
"text": "or until chocolate is firm."
},
{
"text": "Beat pudding mixes and 1-1/2 cups milk in large bowl with whisk 2 min."
},
{
"text": "Let stand 1 min."
},
{
"text": "or until thickened."
},
{
"text": "Stir in 1-3/4 cups COOL WHIP and remaining (untoasted) coconut; spread over chocolate layer in crust."
},
{
"text": "Add 3/4 cup toasted coconut to remaining COOL WHIP; stir gently until blended."
},
{
"text": "Spread over pudding layer; sprinkle with remaining toasted coconut."
},
{
"text": "Refrigerate 4 hours or until firm."
}
] |
[
{
"text": "Three (14 1/2-ounce) cans whole tomatoes, drained any variety including Italian plum"
},
{
"text": "Salt and pepper"
},
{
"text": "1/2 cup (1 stick) unsalted butter"
},
{
"text": "1 1/2 cups freshly grated Parmesan"
}
] |
http://www.foodnetwork.com/recipes/paula-deen/broiled-parmesan-tomatoes-recipe.html
|
train
|
Broiled Parmesan Tomatoes
|
000db15ff4
|
[
{
"text": "Place the tomatoes in a 13 by 9-inch casserole dish."
},
{
"text": "Sprinkle with salt and pepper to taste and top each with a pat of butter."
},
{
"text": "Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 minutes, until the tomatoes are heated through and the cheese is bubbly."
}
] |
[
{
"text": "12 cup fat-free buttermilk"
},
{
"text": "2 tablespoons Dijon mustard"
},
{
"text": "2 tablespoons rice vinegar"
},
{
"text": "1 tablespoon orange marmalade"
},
{
"text": "12 teaspoon kosher salt"
},
{
"text": "12 teaspoon pepper"
},
{
"text": "1 lb boneless skinless chicken tenders (or boneless, skinless chicken breasts, cut into 3-inch strips)"
},
{
"text": "3 cups pretzel sticks"
},
{
"text": "2 tablespoons melted butter"
},
{
"text": "mustard (optional)"
}
] |
http://www.food.com/recipe/pretzel-crusted-chicken-tenders-292232
|
train
|
Pretzel Crusted Chicken Tenders
|
000db4faa2
|
[
{
"text": "Preheat oven to 400 degrees F."
},
{
"text": "Whisk together the buttermilk, mustard, rice vinegar, orange marmalade, salt and pepper in a large plastic container."
},
{
"text": "Add chicken tenders to the marinade, turning with tongs to coat well."
},
{
"text": "Place in refrigerator for 5-10 minutes."
},
{
"text": "Meanwhile, prepare the pretzels by placing them in a 1 gallon-size ziploc bag and crushing them with a rolling pin."
},
{
"text": "(Pound the pretzels gently with the side of the rolling pin to crush.)"
},
{
"text": "Spread pretzels out in a shallow dish or plate."
},
{
"text": "Remove chicken from refrigerator."
},
{
"text": "Spray a baking sheet with nonstick spray."
},
{
"text": "Make an assembly line by placing the chicken first, then the crushed pretzels, then the baking sheet."
},
{
"text": "Dip each chicken tender in the crushed pretzels, turning to coat."
},
{
"text": "Place on prepared baking sheet."
},
{
"text": "Drizzle chicken tenders with melted butter."
},
{
"text": "Bake on the center rack of the oven 12 to 15 minutes until chicken is golden brown and cooked through."
},
{
"text": "Drizzle with mustard."
}
] |
[
{
"text": "1 lb lean ground beef"
},
{
"text": "1 medium onion, chopped"
},
{
"text": "1 12 cups water"
},
{
"text": "1 12 cups dry red wine (Burgandy, Merlot, etc.)"
},
{
"text": "2 (14 1/2 ounce) cans diced tomatoes (I use Hunt's diced with Basil, Garlic & Oregano)"
},
{
"text": "1 (15 1/2 ounce) can tomato sauce"
},
{
"text": "2 (16 ounce) cans dark red kidney beans (drained)"
},
{
"text": "1 (1 1/4 ounce) package taco seasoning mix (I use Old El Paso with 40 % less sodium)"
},
{
"text": "2 cups shredded cheddar cheese (I like Kraft's Mexican style Cheddar jack with Jalepeno Peppers)"
},
{
"text": "1 bag corn chips"
},
{
"text": "sour cream (light is ok)"
},
{
"text": "sliced black olives, drained"
},
{
"text": "3 green onions, sliced fine"
},
{
"text": "2 (4 ounce) cans green chilies, drained (hot, medium \"or\" mild according to your taste)"
}
] |
http://www.food.com/recipe/taco-soup-28786
|
train
|
Taco Soup
|
000dbaea0f
|
[
{
"text": "Brown ground beef with onion in stock pot, stirring frequently; drain well."
},
{
"text": "Add water, wine,undrained tomatoes, kidney beans, tomato sauce and taco seasoning mix."
},
{
"text": "Stir till mixed well."
},
{
"text": "Cover and simmer for 35 to 40 minutes stirring occasionally."
},
{
"text": "Garnish with some or all of the remaining ingredients."
}
] |
[
{
"text": "1 tbsp. olive oil"
},
{
"text": "3/4 lb. hot Italian sausage"
},
{
"text": "1 lb. penne pasta"
},
{
"text": "1 lb. black kale"
},
{
"text": "12 oz. jarred roasted red peppers"
},
{
"text": "2 clove garlic"
},
{
"text": "1/2 c. Parmesan cheese"
}
] |
http://www.delish.com/recipefinder/penne-kale-sausage-peppers-recipe
|
train
|
Penne With Black Kale, Sausage, and Roasted Peppers
|
000dc3e7e7
|
[
{
"text": "Bring a large pot of salted water to a boil."
},
{
"text": "Meanwhile, heat olive oil in a large, deep skillet over medium heat; add sausage."
},
{
"text": "Cook until browned and halfway cooked through, about 7 minutes."
},
{
"text": "At this point, add pasta to boiling water, stir a few times, and cook according to package directions."
},
{
"text": "Add kale to sausage; cover skillet and cook 2 minutes, tossing once or twice, or until kale is wilted."
},
{
"text": "Stir in peppers and garlic; cook 7 minutes longer, or until sausage is cooked."
},
{
"text": "Drain pasta, reserving 1/2 cup of the cooking water."
},
{
"text": "Return pasta to pot; add sausage mixture and reserved cooking water, and toss."
},
{
"text": "Divide among 6 plates and sprinkle each with Parmesan cheese."
},
{
"text": "Serve immediately."
}
] |
[
{
"text": "2 1/2 cups all-purpose flour"
},
{
"text": "2 tablespoons white sugar"
},
{
"text": "2 teaspoons baking powder"
},
{
"text": "1/2 teaspoon salt"
},
{
"text": "6 tablespoons shortening"
},
{
"text": "1/2 cup milk"
}
] |
http://allrecipes.com/recipe/fair-scones/
|
val
|
Fair Scones
|
000df26c65
|
[
{
"text": "Preheat an oven to 450 degrees F (230 degrees C)."
},
{
"text": "Whisk flour, sugar, baking powder, and salt together in a large bowl."
},
{
"text": "Cut shortening into flour mixture with a fork or pastry knife until crumbly texture."
},
{
"text": "Add milk; mix until just combined."
},
{
"text": "Turn dough onto a floured surface; knead until completely mixed, about 1 minute."
},
{
"text": "Divide into 2 equal pieces."
},
{
"text": "Roll or pat each piece into a 3/4-inch round."
},
{
"text": "Cut each round into 4 pieces."
},
{
"text": "Arrange pieces on a baking sheet."
},
{
"text": "Bake in the preheated oven until golden brown, about 15 minutes."
}
] |
[
{
"text": "1 14 cups granulated sugar, divided"
},
{
"text": "1 cup all-purpose flour"
},
{
"text": "7 tablespoons cocoa, divided"
},
{
"text": "2 teaspoons baking powder"
},
{
"text": "14 teaspoon salt"
},
{
"text": "12 cup milk"
},
{
"text": "13 cup butter or 13 cup margarine, melted"
},
{
"text": "1 12 teaspoons vanilla extract"
},
{
"text": "12 cup light brown sugar, packed"
},
{
"text": "1 14 cups water, hot"
},
{
"text": "whipped topping"
}
] |
http://www.food.com/recipe/hot-fudge-pudding-cake-ii-4332
|
train
|
Hot Fudge Pudding Cake II
|
000dfc842f
|
[
{
"text": "Heat oven to 350'F."
},
{
"text": "In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls."
},
{
"text": "cocoa, baking powder and salt."
},
{
"text": "Blend in milk, butter and vanilla, beat until smooth."
},
{
"text": "Pour batter into 8- or 9-inch square baking pan."
},
{
"text": "In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter."
},
{
"text": "Pour hot water over top; do not stir."
},
{
"text": "Bake 35 to 40 minutes or until center is almost set."
},
{
"text": "Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top."
},
{
"text": "Garnish with whipped topping."
}
] |
[
{
"text": "1 cup butter"
},
{
"text": "1 cup almond butter"
},
{
"text": "1 cup sugar"
},
{
"text": "2 cups brown sugar"
},
{
"text": "4 eggs"
},
{
"text": "1 tablespoon vanilla"
},
{
"text": "1 teaspoon salt"
},
{
"text": "2 teaspoons baking soda"
},
{
"text": "2 12 cups flour"
},
{
"text": "12 cup wheat germ"
},
{
"text": "14 cup brewer's yeast"
},
{
"text": "14 cup flax seed meal"
},
{
"text": "4 cups old-fashioned oatmeal"
},
{
"text": "1 cup dark chocolate chips"
},
{
"text": "1 cup dried cherries"
}
] |
http://www.food.com/recipe/chocolate-cherry-lactation-bars-462898
|
test
|
Chocolate Cherry Lactation Bars
|
000e080daa
|
[
{
"text": "Cream butter, almond butter, sugar, and brown sugar."
},
{
"text": "Add vanilla and eggs until incorporated."
},
{
"text": "Mix in dry ingredients except oatmeal."
},
{
"text": "Add oats, chocolate chips, and cherries last."
},
{
"text": "Line a jellyroll pan with foil and spray with nonstick spray."
},
{
"text": "Cook 20 minutes on 350."
}
] |
[
{
"text": "30 mussels, scrubbed and beards removed"
},
{
"text": "shredded lettuce"
},
{
"text": "2 tablespoons green onions, minced"
},
{
"text": "2 tablespoons green peppers, minced"
},
{
"text": "2 tablespoons red peppers, minced"
},
{
"text": "1 tablespoon parsley, chopped"
},
{
"text": "4 tablespoons olive oil"
},
{
"text": "2 tablespoons vinegar"
},
{
"text": "1 dash red pepper sauce"
},
{
"text": "salt"
}
] |
http://www.food.com/recipe/spanish-mussels-vinaigrette-mejillones-a-la-vinagreta-236006
|
val
|
Spanish Mussels Vinaigrette (Mejillones a La Vinagreta)
|
000e2cfbea
|
[
{
"text": "Steam open the mussels."
},
{
"text": "Put them in a deep pan with the water."
},
{
"text": "Cover the pan and put over a high heat, shaking the pan, until the shells open."
},
{
"text": "Remove from heat and discard any mussels that do not open."
},
{
"text": "Mussels can also be opened in a microwave."
},
{
"text": "Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute."
},
{
"text": "Stir and microwave one minute more."
},
{
"text": "Remove any mussels that have opened and microwave one minute more."
},
{
"text": "Again remove open ones."
},
{
"text": "Repeat twice more."
},
{
"text": "Discard any mussels that have not opened."
},
{
"text": "When cool enough to handle, remove and discard the empty shells."
},
{
"text": "(Mussels can be cooked in advance and refrigerated.)"
},
{
"text": "Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter."
},
{
"text": "In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar."
},
{
"text": "Season with red pepper sauce and salt."
},
{
"text": "Spoon the mixture into the mussels in their shells."
}
] |
[
{
"text": "12 lb chicken breast, cubed into 1/2 inch pieces"
},
{
"text": "12 lb chinese broccoli or 12 lb italian broccoli or 12 lb bok choy"
},
{
"text": "1 sweet onion, diced small"
},
{
"text": "3 garlic cloves, minced"
},
{
"text": "1 tablespoon dark soy sauce"
},
{
"text": "12 teaspoon salt (or to taste)"
},
{
"text": "3 tablespoons peanut oil or 3 tablespoons vegetable oil"
},
{
"text": "2 tablespoons red miso"
},
{
"text": "12 cup water"
},
{
"text": "1 tablespoon cornstarch"
},
{
"text": "2 green onions"
},
{
"text": "3 tablespoons parsley"
}
] |
http://www.food.com/recipe/chicken-and-chinese-broccoli-miso-stir-fry-321218
|
train
|
Chicken and Chinese Broccoli Miso Stir-Fry
|
000e3b9862
|
[
{
"text": "Stir fry garlic and onions in oil until they are slightly cooked (about 2 minutes)."
},
{
"text": "Add chicken meat and cook until mostly cooked (about 5 more minutes)."
},
{
"text": "Add chinese broccoli cut into bite size pieces along with miso and cook about 2 minutes more."
},
{
"text": "Add soy, water and cornstarch and bring to a boil."
},
{
"text": "Check seasoning once chicken has cooked through, and add salt as desired."
},
{
"text": "Garnish with green onions and parsley."
},
{
"text": "Serve with rice."
}
] |
[
{
"text": "1 pound ground chuck (80-percent meat, 20-percent fat)"
},
{
"text": "1 tablespoon grated red onion pulp (use a box grater or rasp)"
},
{
"text": "3 teaspoons mild yellow curry powder"
},
{
"text": "1/4 teaspoon onion powder"
},
{
"text": "Kosher salt and freshly ground black pepper"
},
{
"text": "6 to 8 sprigs fresh thyme, leaves stripped and gently chopped"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 cup canned chopped tomatoes"
},
{
"text": "1/2 cup ketchup"
},
{
"text": "2 tablespoons honey"
},
{
"text": "1 teaspoon hot sauce, such as Frank's RedHot"
},
{
"text": "4 extra-large eggs"
},
{
"text": "1/4 cup loosely packed, gently chopped fresh curly parsley"
}
] |
http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-eggs-in-burgatory.html
|
train
|
Sunny's Eggs in Burgatory
|
000e6304d7
|
[
{
"text": "In a large bowl, add the beef and break it up a little."
},
{
"text": "From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme."
},
{
"text": "Gently mix with your non-dominant hand until just combined."
},
{
"text": "Form into 4 equal balls and let rest in the bowl."
},
{
"text": "Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour."
},
{
"text": "In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined."
},
{
"text": "Preheat 4 personal-sized cast-iron pans over medium-high heat."
},
{
"text": "Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook."
},
{
"text": "Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes."
},
{
"text": "Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce."
},
{
"text": "Using the back of a spoon, gently press a recess in the center top of each patty."
},
{
"text": "Gently crack an egg into the center of each patty, resting the yolk in the recess you created."
},
{
"text": "Cover all the pans with a large baking sheet."
},
{
"text": "Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes."
},
{
"text": "Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley."
}
] |
[
{
"text": "10 ounces fresh spinach or 10 ounces frozen spinach, chopped"
},
{
"text": "2 teaspoons lemon juice"
},
{
"text": "2 tablespoons sour cream"
},
{
"text": "4 ounces button mushrooms"
},
{
"text": "3 tablespoons butter, divided"
},
{
"text": "3 -4 large tomatoes"
},
{
"text": "salt and pepper"
},
{
"text": "12-1 cup parmesan cheese"
}
] |
http://www.food.com/recipe/tomato-and-spinach-casserole-388907
|
train
|
Tomato and Spinach Casserole
|
000e65ebd0
|
[
{
"text": "Cook spinach; drain well."
},
{
"text": "Sprinkle with lemon juice, and sourcream, mix with mushrooms that have been browned in 1 tablespoons butter and place in a casserole dish."
},
{
"text": "On this place place sliced tomatoes sprinkled with salt and pepper."
},
{
"text": "Sprinkle cheese on top and dot with remaining butter."
},
{
"text": "Bake in 350* oven until browned; about 10 minutes."
}
] |
[
{
"text": "2 Italian rolls, 8-inch sliced in half lengthwise"
},
{
"text": "3 tablespoons butter or 3 tablespoons margarine, softened"
},
{
"text": "1 lb ground pork"
},
{
"text": "12 cup minced onion"
},
{
"text": "1 garlic clove, minced"
},
{
"text": "12 cup sliced celery"
},
{
"text": "1 cup sour cream"
},
{
"text": "1 teaspoon dried dill weed"
},
{
"text": "12 teaspoon salt"
},
{
"text": "3 drops hot pepper sauce"
},
{
"text": "2 firm tomatoes, sliced"
},
{
"text": "1 green bell pepper, cut into thin rings"
},
{
"text": "1 cup shredded mozzarella cheese"
}
] |
http://www.food.com/recipe/dagwoods-pork-sandwich-127046
|
train
|
Dagwood's Pork Sandwich
|
000e97a7b1
|
[
{
"text": "Use 2 tablespoons of the butter or margarine to spread on the rolls; place each halved roll in 12-inch square of foil, folding edges up around the roll."
},
{
"text": "Heat remaining 1 tablespoon butter or margarine in skillet."
},
{
"text": "Saute pork, onion, garlic, and celery until golden."
},
{
"text": "Drain off fat."
},
{
"text": "Add sour cream, dill weed, salt, and hot pepper sauce; taste and add additional seasoning as desired."
},
{
"text": "Spread mixture on roll halves."
},
{
"text": "Place slices of tomato and green pepper on top of meat and sprinkle with cheese."
},
{
"text": "Do not close foil."
},
{
"text": "Bake in preheated 375 F oven for 15 to 20 minutes, until heated through and cheese has melted."
}
] |
[
{
"text": "2 lbs bay scallops, halved if large"
},
{
"text": "34 cup fresh lemon juice"
},
{
"text": "34 cup fresh lime juice"
},
{
"text": "12 cup red onion, slivered"
},
{
"text": "12 cup yellow bell pepper, slivered"
},
{
"text": "1 cup pimento stuffed olive, halved (or sliced if large)"
},
{
"text": "2 tablespoons olive oil"
},
{
"text": "1 tablespoon fresh cilantro, chopped"
},
{
"text": "3 slices lime peel (about 2x1/4-inch)"
},
{
"text": "1 teaspoon salt"
},
{
"text": "3 dashes hot red pepper sauce"
}
] |
http://www.food.com/recipe/scallop-ceviche-295753
|
train
|
Scallop Ceviche
|
000eb2a4d9
|
[
{
"text": "Combine all ingredients in 8-inch square baking dish."
},
{
"text": "Cover with plastic wrap and refrigerate at least 8 hours."
},
{
"text": "Just before serving, remove zest and transfer to serving dish."
},
{
"text": "Serve chilled."
}
] |
[
{
"text": "2 tablespoons butter"
},
{
"text": "1 small red onion, peeled and thinly sliced"
},
{
"text": "1 medium red cabbage, quartered, spines removed and thinly sliced"
},
{
"text": "12 cup dark brown sugar"
},
{
"text": "2 tablespoons caraway seeds"
},
{
"text": "2 tablespoons yellow mustard seeds"
},
{
"text": "12 cup cider vinegar"
},
{
"text": "34 cup dry red wine"
},
{
"text": "1 large tart apple, such as Granny Smith, peeled and coarsely grated"
},
{
"text": "salt & freshly ground black pepper"
}
] |
http://www.food.com/recipe/marco-canoras-braised-red-cabbage-361339
|
train
|
Marco Canora's Braised Red Cabbage
|
000eb6f05a
|
[
{
"text": "1."
},
{
"text": "Melt the butter in a large saute pan over medium heat."
},
{
"text": "Add the onions and saute until softened, about 5 minutes."
},
{
"text": "Add the cabbage and toss until it begins to wilt, 2 to 3 minutes."
},
{
"text": "2."
},
{
"text": "Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple."
},
{
"text": "Stir to combine, and season with salt and pepper."
},
{
"text": "Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage."
},
{
"text": "Simmer until the cabbage is soft, about 45 minutes."
},
{
"text": "Adjust salt and pepper, and serve."
}
] |
[
{
"text": "2 packages knox gelatin"
},
{
"text": "3 tablespoons hot water"
},
{
"text": "1 can cream of mushroom soup"
},
{
"text": "1 (8 ounce) package cream cheese"
},
{
"text": "1 cup celery, finely chopped"
},
{
"text": "12 cup green onion, chopped"
},
{
"text": "1 cup mayonnaise"
},
{
"text": "2 cans chopped shrimp"
}
] |
http://www.food.com/recipe/shrimp-mold-22904
|
train
|
Shrimp Mold
|
000ec71e9d
|
[
{
"text": "Dissolve gelatin in hot water."
},
{
"text": "Add cream of mushroom soup, cream cheese and heat on low until blended."
},
{
"text": "Add celery, green onion, mayonnaise, shrimp and stir well."
},
{
"text": "Pour into mold and put in fridge until set, about 3 hours."
},
{
"text": "Unmold and serve with crackers."
}
] |
[
{
"text": "1 med Avocado, peeled, halved"
},
{
"text": "1 c. Lightly packed fresh basil leaves"
},
{
"text": "1/2 c. Canned chicken broth, (or possibly more)"
},
{
"text": "4 lrg Garlic cloves"
},
{
"text": "2 Tbsp. Fresh lime juice"
},
{
"text": "1/2 c. Vegetable oil"
}
] |
http://cookeatshare.com/recipes/avocado-pesto-72490
|
train
|
Avocado "Pesto" Recipe
|
000ed056ec
|
[
{
"text": "Place avocado, basil, 1/2 c. broth, garlic and lime juice in blender."
},
{
"text": "Blend till minced, scraping down sides as needed."
},
{
"text": "With machine running, gradually add in oil and blend till smooth."
},
{
"text": "If too thick, gradually add in more broth by Tbsp.."
},
{
"text": "Season with salt and pepper."
},
{
"text": "(Can be made 1 day ahead; chill.)"
},
{
"text": "Makes about 2 c.."
}
] |
[
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 onion, chopped"
},
{
"text": "1 garlic clove, crushed and chopped"
},
{
"text": "350 g chicken breast fillets, chopped"
},
{
"text": "3 pieces bacon (rashers)"
},
{
"text": "2 cups mushrooms, chopped"
},
{
"text": "12 cup white wine"
},
{
"text": "1 cup chicken stock"
},
{
"text": "2 tablespoons parsley, chopped"
},
{
"text": "1 tablespoon cornflour"
},
{
"text": "2 tablespoons water"
},
{
"text": "fresh ground black pepper"
},
{
"text": "1 teaspoon butter (melted or cooking spray for the pie plate)"
},
{
"text": "2 sheets puff pastry"
},
{
"text": "1 egg"
},
{
"text": "2 tablespoons milk"
}
] |
http://www.food.com/recipe/chicken-and-mushroom-pie-379197
|
train
|
Chicken and Mushroom Pie
|
000edd2c6e
|
[
{
"text": "heat the oil in a frying pan over a semi-low heat."
},
{
"text": "add the onion, garlic and bacon and fry gently, stirring often, until the onion is transparent, place in a bowl."
},
{
"text": "Increase the heat to medium and add the chicken, stirring frequently until browned, removed to a bowl."
},
{
"text": "Return the onion mix to the pan adding the sliced mushrooms, cook for a couple of minutes."
},
{
"text": "Add the wine, stir and cook for a minute."
},
{
"text": "Add the stock and simmer until reduced by half, stirring occassionally."
},
{
"text": "Return chicken to pan, bring to boil and add pepper."
},
{
"text": "Mix the cornflour with water and add it to the pan stirring until the sauce boils and thickens, add parsley and set aside to cool slightly."
},
{
"text": "Heat oven to 220C and take two sheets of puff pastry out of the freezer, remove the blue plastic and put them on the bench to thaw."
},
{
"text": "Spray the pie plate with cooking spray or brush it with melted butter, lay one sheet of pastry over the plate, tucking it down on the bottom and pushing it in on the sides."
},
{
"text": "Add the chicken filling, remembering to not add mushrooms to Chris's piece, Put the other sheet of pastry over the top, press around the edges , mark Chris's piece with a C and then cut the excess pastry off by running a sharp knife around the rim."
},
{
"text": "Use the excess pastry to decorate the pie."
},
{
"text": "Press the edges down around the rim with a fork."
},
{
"text": "Pierce the pie here and there with a fork."
},
{
"text": "Beat the egg with the milk and then brush over the pie."
},
{
"text": "Place in the oven for 10 minutes then reduce heat to 190C and cook for 30-40 minutes."
}
] |
[
{
"text": "4 hard-boiled eggs, chopped"
},
{
"text": "12 cup mayonnaise"
},
{
"text": "12 cup chopped ham"
},
{
"text": "2 tablespoons sliced green onions"
},
{
"text": "2 teaspoons Dijon mustard"
},
{
"text": "salt and pepper"
}
] |
http://www.food.com/recipe/ham-and-egg-salad-61895
|
train
|
Ham and Egg Salad
|
000ee3c428
|
[
{
"text": "Combine all ingredients."
},
{
"text": "Cover and chill."
}
] |
[
{
"text": "One 4-pound watermelon"
},
{
"text": "1 1/4 cups apple cider vinegar"
},
{
"text": "1 cup sugar"
},
{
"text": "1 tablespoon whole allspice berries"
},
{
"text": "1 tablespoon kosher salt"
},
{
"text": "4 whole black peppercorns"
},
{
"text": "2 whole Sichuan peppercorns"
},
{
"text": "1 cinnamon stick"
},
{
"text": "One 1-inch piece fresh ginger, thinly sliced"
}
] |
http://www.foodnetwork.com/recipes/pickled-watermelon-rinds.html
|
train
|
Pickled Watermelon Rinds
|
000eee094d
|
[
{
"text": "Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind."
},
{
"text": "(Reserve the flesh for another purpose.)"
},
{
"text": "Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces."
},
{
"text": "Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan."
},
{
"text": "Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes."
},
{
"text": "Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged."
},
{
"text": "Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes."
},
{
"text": "Remove from the heat and cool completely."
},
{
"text": "Transfer to airtight containers and cover."
},
{
"text": "Refrigerate at least overnight before serving."
},
{
"text": "The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks."
}
] |
[
{
"text": "1 14 lbs mild Italian sausage or 1 14 lbs hot Italian sausage"
},
{
"text": "1 (10 ounce) package frozen spinach, thawed and squeezed dry"
},
{
"text": "1 (10 ounce) containerrefrigerated alfredo sauce"
},
{
"text": "14 cup fresh basil, chopped"
},
{
"text": "8 8-9 inch flour tortillas"
},
{
"text": "1 (28 ounce) jar spaghetti sauce"
},
{
"text": "1 cup parmesan cheese, shredded"
}
] |
http://www.food.com/recipe/italian-burritos-97768
|
val
|
Italian Burritos
|
000ef9c70e
|
[
{
"text": "Preheat oven to 375F."
},
{
"text": "Grease a 13x9 inch baking dish."
},
{
"text": "Remove sausage from casings, brown in a large skillet and pour off excess fat."
},
{
"text": "Add spinach, Alfredo sauce and basil and combine."
},
{
"text": "Divide mixture between 8 tortillas, roll up and place seam side down in baking dish."
},
{
"text": "Top with spaghetti sauce and sprinkle with cheese."
},
{
"text": "Bake 45-50 minutes or until hot."
}
] |
[
{
"text": "2 large potatoes"
},
{
"text": "2 cups flour"
},
{
"text": "2 tablespoons sugar"
}
] |
http://www.food.com/recipe/sourdough-starter-227228
|
test
|
Sourdough Starter
|
000f0026ea
|
[
{
"text": "Boil potatoes until they fall to pieces."
},
{
"text": "Let cool then remove skins."
},
{
"text": "Mash potatoes in the water to make a puree."
},
{
"text": "(you need at least 2 cups)"
},
{
"text": "Pour into a large pot."
},
{
"text": "(I use an old clay 4qt."
},
{
"text": "bean pot)."
},
{
"text": "Mix in flour and sugar, and let sit covered in a warm place for at least 3 days stirring once or twice each day."
},
{
"text": "Add water if too thick."
},
{
"text": "After the 3rd day it should be bubbling nicely and ready to use."
},
{
"text": "Surprise:."
},
{
"text": "I kept my starter going for 10 yrs."
},
{
"text": "and 2 moves."
},
{
"text": "I just kept adding 1 C flour and 1-2 teaspoons sugar at a time to build it up, and used it a day or two later."
}
] |
[
{
"text": "peanut butter"
},
{
"text": "2 slices whole wheat bread"
},
{
"text": "1/4 teaspoon white sugar, or to taste"
},
{
"text": "1 tablespoon low-fat creamy salad dressing (such as Miracle Whip Light)"
},
{
"text": "1 tomato, thickly sliced"
},
{
"text": "salt and ground black pepper to taste"
}
] |
http://allrecipes.com/recipe/simple-peanut-butter-and-tomato-sandwich/
|
train
|
Simple Peanut Butter and Tomato Sandwich
|
000f05e911
|
[
{
"text": "Spread peanut butter on one slice of bread; sprinkle with white sugar."
},
{
"text": "Spread creamy salad dressing on the other slice of bread; top with tomato slices."
},
{
"text": "Sprinkle tomatoes with salt and pepper."
},
{
"text": "Place the 2 sides together and enjoy!"
}
] |
[
{
"text": "1 lg. fish (trout, bass, or possibly other)"
},
{
"text": "1/4 c. melted butter"
},
{
"text": "1 tbsp. parsley"
},
{
"text": "1/2 tbsp. thyme"
},
{
"text": "1/2 tbsp. chives"
},
{
"text": "1/4 teaspoon sage"
},
{
"text": "Cooking spray"
}
] |
http://cookeatshare.com/recipes/herbed-fish-on-the-grill-for-two-14331
|
test
|
Herbed Fish On The Grill For Two Recipe
|
000f2b5cf0
|
[
{
"text": "Use fresh parsley, thyme, chives, and sage, if possible."
},
{
"text": "Start charcoal fire in the grill."
},
{
"text": "Spray a grill rack or possibly fish holder which has a long handle with cooking spray."
},
{
"text": "Place fish on rack."
},
{
"text": "Add in herbs to melted butter."
},
{
"text": "Brush herb mix onto and in fish with a pastry brush."
},
{
"text": "Close rack securely."
},
{
"text": "Grill for 5-8 min a side depending on size of fish."
}
] |
[
{
"text": "1 cup low fat cottage cheese"
},
{
"text": "13 cup crushed pineapple, drained"
},
{
"text": "3 tablespoons honey"
},
{
"text": "1 tablespoon lime juice"
},
{
"text": "2 ripe papayas"
},
{
"text": "1 dash ground cinnamon"
},
{
"text": "dask ground allspice"
}
] |
http://www.food.com/recipe/stuffed-papaya-boats-373916
|
train
|
Stuffed Papaya Boats
|
000f31efed
|
[
{
"text": "In a small bowl, combine all ingredients except papayas."
},
{
"text": "Mix well."
},
{
"text": "Chill several hours."
},
{
"text": "At serving time, peel papayas and cut them in half lengthwise."
},
{
"text": "Scoop out and discard seeds."
},
{
"text": "Cut a very thin slice off the bottom of each half so they will remina stable on the plate."
},
{
"text": "Stir the cottage cheese mixture and mound it into the papaya shells."
},
{
"text": "Sprinkle lightly with additional cinnamon."
},
{
"text": "NOTE: preparation time does not include chilling time."
}
] |
[
{
"text": "1 cup self raising flour"
},
{
"text": "34 cup caster sugar"
},
{
"text": "1 cup desiccated coconut"
},
{
"text": "125 g butter, melted"
},
{
"text": "2 eggs"
},
{
"text": "12 cup milk"
},
{
"text": "extra icing sugar, for dusting"
}
] |
http://www.food.com/recipe/easy-coconut-slice-69777
|
test
|
Easy coconut slice
|
000f46b29f
|
[
{
"text": "Grease a 19cm x 29cm slice pan and line with baking paper."
},
{
"text": "Sift flour into a large bowl; stir in sugar and coconut."
},
{
"text": "Make a well in the centre."
},
{
"text": "Add combined butter, eggs and milk; mix well."
},
{
"text": "Pour into prepared pan."
},
{
"text": "Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested."
},
{
"text": "Stand slice in pan for 5 mins; cool on wire rack."
},
{
"text": "Serve slice warm or cold, cut into squares."
},
{
"text": "Dust with extra icing sugar."
},
{
"text": "Decorate with berries if you wish."
}
] |
[
{
"text": "1 (12 inch) pizza dough (preferably New York-style pizza dough)"
},
{
"text": "2 tablespoons extra virgin olive oil"
},
{
"text": "34 cup whole milk ricotta cheese"
},
{
"text": "1 tablespoon minced garlic"
},
{
"text": "1 34 cups whole-milk mozzarella cheese, coarsely shredded"
},
{
"text": "12 teaspoon dried oregano"
}
] |
http://www.food.com/recipe/new-york-white-pizza-203334
|
val
|
New York White Pizza
|
000f5309df
|
[
{
"text": "Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500."
},
{
"text": "Coat a 12-inch pizza screen or perforated pizza pan with cooking spray."
},
{
"text": "Lay the dough on the prepared screen or pan and gently stretch dough into a 12-inch round."
},
{
"text": "Top the pizza: brush the dough with 1 tablespoon olive oil; spread the ricotta evenly over the dough, leaving a 1/4-inch border."
},
{
"text": "Sprinkle the garlic over the top; sprinkle the mozzarella over the top."
},
{
"text": "Crush the oregano between your fingers and sprinkle evenly over the cheese and crust."
},
{
"text": "Drizzle the remaining 1 tablespoon olive oil over the top."
},
{
"text": "Place the pizza in the oven on the upper rack; bake about 8 minutes, until the crust is crisp and golden brown."
},
{
"text": "Using a pizza peel, lift the pizza off the screen/pan and place the crust directly on the baking stone; remove the screen/pan from the oven."
},
{
"text": "Continue baking the pizza until the bottom of the crust is golden, about 3 minutes."
},
{
"text": "Using the peel, remove the pizza from the oven and transfer to a cutting board."
},
{
"text": "Slice pizza into wedges and serve immediately."
}
] |
[
{
"text": "1 cup (2 sticks) unsalted butter, room temperature"
},
{
"text": "1 cup sugar"
},
{
"text": "2 large eggs"
},
{
"text": "3 cups sifted all-purpose flour, plus more for work surface"
},
{
"text": "1/3 cup bourbon"
},
{
"text": "1/2 cup dried currants"
},
{
"text": "1/4 cup heavy cream"
}
] |
http://www.epicurious.com/recipes/food/views/bourbon-currant-cookies-389348
|
train
|
Bourbon Currant Cookies
|
000f54ed52
|
[
{
"text": "Preheat oven to 350F."
},
{
"text": "Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth."
},
{
"text": "Add 1 egg, the flour, bourbon, and currants; mix until well combined."
},
{
"text": "Roll out dough on a lightly floured work surface to 1/4 inch thick."
},
{
"text": "Cut into desired shapes (such as 2-inch card suit shapes)."
},
{
"text": "Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper."
},
{
"text": "Bake until pale golden brown,12 to 15 minutes."
},
{
"text": "Let cool on sheets on wire racks."
},
{
"text": "Cookies can be stored in airtight containers at room temperature up to 2 days."
}
] |
[
{
"text": "4 chicken breasts"
},
{
"text": "14 cup flour"
},
{
"text": "12 teaspoon salt"
},
{
"text": "12 teaspoon oregano"
},
{
"text": "4 tablespoons olive oil"
},
{
"text": "1 cup fresh mushrooms, sliced"
},
{
"text": "12 cup marsala wine"
}
] |
http://www.food.com/recipe/chicken-marsala-297840
|
train
|
Chicken Marsala
|
000fa699af
|
[
{
"text": "Combine flour, salt, pepper and oregano and blend well."
},
{
"text": "Heat the oil and butter in skillet until bubbling lightly."
},
{
"text": "Dredge the chicken in the flour and shake off the excess."
},
{
"text": "Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown."
},
{
"text": "As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces."
},
{
"text": "Cook about 2 more minutes, until lightly browned on the second side."
},
{
"text": "Stir the mushrooms."
},
{
"text": "When the second side is lightly browned, add the wine around the pieces."
},
{
"text": "Cover the pan and simmer for about 10 minutes."
}
] |
[
{
"text": "3 cups frozen shelled edamame"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 large onion, chopped"
},
{
"text": "1 large zucchini, diced"
},
{
"text": "2 tablespoons minced garlic"
},
{
"text": "2 teaspoons ground cumin"
},
{
"text": "1 teaspoon ground coriander"
},
{
"text": "18 teaspoon cayenne (to taste)"
},
{
"text": "28 ounces diced tomatoes"
},
{
"text": "14 cup chopped fresh cilantro"
},
{
"text": "3 tablespoons lemon juice"
}
] |
http://www.food.com/recipe/egyptian-edamame-stew-215162
|
train
|
Egyptian Edamame Stew
|
000faf7bc5
|
[
{
"text": "Bring a large saucepan of water to boil."
},
{
"text": "Add edamame and cook until tender, 4 to 5 minutes."
},
{
"text": "Drain."
},
{
"text": "Heat oil in a large saucepan over medium heat."
},
{
"text": "Add onion and cook, covered, stirring occasionally, about 3 minutes."
},
{
"text": "Add zucchini and cook, covered, about 3 minutes more."
},
{
"text": "Add garlic, cumin, coriander and cayenne."
},
{
"text": "Stir in tomatoes and bring to a boil."
},
{
"text": "Reduce heat, and simmer until slightly reduced, about 5 minutes."
},
{
"text": "Stir in the edamame and heat through, about 2 minutes."
},
{
"text": "Remove from heat and stir in cilantro and lemon juice."
}
] |
[
{
"text": "1 lb pears"
},
{
"text": "3 cup vodka, rum, or brandy"
},
{
"text": "1 cup simple syrup"
},
{
"text": "3 tsp cinnamon"
},
{
"text": "2 clove"
},
{
"text": "2 tsp coriander seed"
}
] |
https://cookpad.com/us/recipes/333445-pear-liquor
|
test
|
Pear Liquor
|
000fc78329
|
[
{
"text": "slice pears and add to other ingredients, adding sugar last."
},
{
"text": "let steep for three weeks."
},
{
"text": "strain and serve."
}
] |
[
{
"text": "1 loaf frozen bread dough"
},
{
"text": "1 12 cups tomato paste or 1 12 cups pizza sauce"
},
{
"text": "4 ounces pepperoni, chopped"
},
{
"text": "1 teaspoon oregano"
},
{
"text": "14 teaspoon garlic powder"
},
{
"text": "14 cup onion, chopped"
},
{
"text": "1 cup cheese, shredded"
}
] |
http://www.food.com/recipe/pizza-rolls-156518
|
train
|
Pizza Rolls
|
000fc94232
|
[
{
"text": "Thaw bread for 2 hours."
},
{
"text": "Roll out to 12x9 rectangle."
},
{
"text": "Spread with sauce."
},
{
"text": "Top with remaining ingredients."
},
{
"text": "Roll up jelly-roll fashion from long side."
},
{
"text": "Seal the edges well."
},
{
"text": "Place on greased baking sheet, seam side down."
},
{
"text": "Brush with water, sprinkle with a little salt."
},
{
"text": "Let rise until almost double in size-about 1 hour."
},
{
"text": "Make 3 slashes across top."
},
{
"text": "Bake at 375 degrees for 30 minutes."
},
{
"text": "Slice to serve."
}
] |
[
{
"text": "4 tablespoons butter"
},
{
"text": "12 cup honey"
},
{
"text": "14 cup prepared mustard"
},
{
"text": "1 teaspoon salt"
},
{
"text": "1 teaspoon curry powder"
},
{
"text": "3 lbs chicken"
}
] |
http://www.food.com/recipe/chicken-diable-247177
|
train
|
Chicken Diable
|
000fe7fcf5
|
[
{
"text": "Melt butter (or margarine), honey, mustard, salt, and curry powder in a large shallow pan."
},
{
"text": "Wash, dry, then skin chicken pieces."
},
{
"text": "Roll chicken pieces in butter mixture to coat both sides, then arrange, meaty side up in a single layer in same pan."
},
{
"text": "Bake in 375 degree oven for 1 hour or until chicken is tender and richly glazed."
}
] |
[
{
"text": "Two 1-inch slices of country bread, crusts removed, bread torn"
},
{
"text": "2 garlic cloves, minced"
},
{
"text": "1 teaspoon finely chopped rosemary"
},
{
"text": "1/4 cup finely grated Parmesan cheese"
},
{
"text": "Salt and freshly ground pepper"
},
{
"text": "1/4 cup extra-virgin olive oil"
},
{
"text": "4 boneless skin-on chicken thighs (about 6 ounces each)"
},
{
"text": "2 tablespoons Dijon mustard"
},
{
"text": "2 tablespoons unsalted butter"
},
{
"text": "1 small onion, thinly sliced lengthwise"
},
{
"text": "Pinch of sugar"
},
{
"text": "1 tablespoon fresh lemon juice"
}
] |
http://www.foodandwine.com/recipes/mustard-and-herb-chicken
|
test
|
Mustard-and-Herb Chicken
|
000ff73a93
|
[
{
"text": "Preheat the oven to 400."
},
{
"text": "In a food processor, pulse the bread until finely shredded."
},
{
"text": "Add the garlic, rosemary and Parmesan, season with salt and pepper and pulse until combined."
},
{
"text": "Add 2 tablespoons of the olive oil and pulse just until the crumbs are evenly moistened."
},
{
"text": "Transfer to a small bowl."
},
{
"text": "In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering."
},
{
"text": "Season the chicken thighs with salt and pepper and add them to the skillet, skin side down."
},
{
"text": "Cook over moderately high heat until golden, about 6 minutes."
},
{
"text": "Turn the chicken and spread the skin with the mustard."
},
{
"text": "Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon."
},
{
"text": "Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through."
},
{
"text": "Meanwhile, in a medium saucepan, melt the butter."
},
{
"text": "Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes."
},
{
"text": "Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer."
},
{
"text": "Spoon the onion mixture onto 2 plates, top with the chicken and serve."
}
] |
[
{
"text": "1 lb turkey, ground"
},
{
"text": "13 cup onion, chopped fine"
},
{
"text": "3 tablespoons Italian parsley, fresh, chopped"
},
{
"text": "2 tablespoons Worcestershire sauce"
},
{
"text": "2 tablespoons green peppers, diced"
},
{
"text": "1 tablespoon soy sauce, Low Sodium"
},
{
"text": "1 tablespoon water, cold"
},
{
"text": "2 teaspoons ginger, fresh, peeled and grated (or 1 tsp powdered)"
},
{
"text": "12 teaspoon salt"
},
{
"text": "12 teaspoon pepper"
},
{
"text": "3 garlic cloves, minced"
},
{
"text": "2 tablespoons oil, for frying"
},
{
"text": "4 sandwich buns, Multi-Grain Thins, 100 calorie each, by Arnold Bread"
}
] |
http://www.food.com/recipe/asian-style-turkey-burgers-406730
|
train
|
Asian-Style Turkey Burgers
|
0010013190
|
[
{
"text": "In a large bowl, mix well the first 11 ingredients."
},
{
"text": "Divide the turkey mixture to 4 equal portions, shaping each into a 3/4 inch-thick patty."
},
{
"text": "Coat a large skillet with oil, warm over medium high heat, until hot."
},
{
"text": "Add patties, and cook for 8 minutes on each side, or until done."
},
{
"text": "Serve on buns, with your favorite condiments and trimmings."
}
] |
[
{
"text": "2 lbs ground sirloin"
},
{
"text": "1 medium yellow onion (diced)"
},
{
"text": "1 large green bell pepper (diced)"
},
{
"text": "2 garlic cloves (minced)"
},
{
"text": "2 (10 ounce) cans Rotel tomatoes & chilies (or your favorite brand)"
},
{
"text": "2 (16 ounce) cansof bushs best chili magic chili starter (I like the Texas Medium or the Louisiana Hot)"
},
{
"text": "20 ounces warm water"
},
{
"text": "2 teaspoons hot sauce (optional)"
},
{
"text": "12 cup chili powder"
},
{
"text": "1 tablespoon onion flakes"
},
{
"text": "12 tablespoon paprika"
},
{
"text": "12 tablespoon cumin"
},
{
"text": "12 tablespoon cayenne pepper"
},
{
"text": "12 tablespoon italian seasoning"
},
{
"text": "12 tablespoon masa harina flour (corn flour)"
},
{
"text": "olive oil"
}
] |
http://www.food.com/recipe/four-alarm-chili-90037
|
test
|
Four Alarm Chili
|
00100336d5
|
[
{
"text": "Lightly oil the bottom of a 3-quart pot with olive oil and lightly saute the onions, peppers and garlic."
},
{
"text": "Do not brown."
},
{
"text": "Add the ground sirloin and brown."
},
{
"text": "Do not drain off fat; this adds to flavor of the chili."
},
{
"text": "Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved."
},
{
"text": "Pour this seasoned water mixture into the meat, peppers, garlic and onions."
},
{
"text": "Add the beans and the tomatoes and green chilies."
},
{
"text": "Mix to blend all items."
},
{
"text": "Bring to a gentle boil."
},
{
"text": "Reduce heat and simmer for 45 minutes to an hour, stirring occasionally."
},
{
"text": "Serve with bread or crackers."
},
{
"text": "*** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all."
}
] |
[
{
"text": "300 ml thickened cream, well chilled"
},
{
"text": "1 liter prepared chocolate custard"
},
{
"text": "14 cup strong black coffee"
},
{
"text": "125 g roasted hazelnuts, roughly chopped"
},
{
"text": "125 g dark chocolate"
},
{
"text": "300 ml thickened cream"
},
{
"text": "extra chopped chocolate"
}
] |
http://www.food.com/recipe/chocolate-coffee-hazelnut-loaf-335518
|
train
|
Chocolate, Coffee & Hazelnut Loaf
|
00100467ca
|
[
{
"text": "Beat cream in a bowl until soft peaks form, fold through chocolate custard and coffee using a large metal spoon."
},
{
"text": "Spoon into a large loaf tin, cover with plastic wrap and freeze for several hours."
},
{
"text": "Remove chocolate mixture from the freezer and process with a food processor until thick & creamy."
},
{
"text": "Transfer to a large bowl and fold through hazelnuts using a large metal spoon, cover & freeze again."
},
{
"text": "To make sauce: Break chocolate into pieces and put in a bowl with the cream, stir continuously over simmering hot water until a smooth sauce forms, remove from heat, allow to cool."
},
{
"text": "To serve: Turn loaf out onto a large plate and remove plastic wrap."
},
{
"text": "Sprinkle with chopped chocolate, cut into slices and serve with chocolate sauce."
}
] |
[
{
"text": "2 tablespoons olive oil"
},
{
"text": "1 tablespoon butter"
},
{
"text": "14 lb bacon, cut into thin strips"
},
{
"text": "3 garlic cloves, minced"
},
{
"text": "12 cup red wine (use decent wine!)"
},
{
"text": "12 teaspoon fresh ground black pepper"
},
{
"text": "2 eggs"
},
{
"text": "12 cup grated parmesan cheese, plus more for serving"
},
{
"text": "12 teaspoon salt"
},
{
"text": "34 lb fusilli (or any pasta of your choice. I also like this with capellini)"
},
{
"text": "2 tablespoons fresh parsley, chopped"
}
] |
http://www.food.com/recipe/fusilli-carbonara-249737
|
test
|
Fusilli Carbonara
|
00100a0aa5
|
[
{
"text": "Heat the oil and butter over medium heat in a small frying pan."
},
{
"text": "Add the bacon and cook until brown but not crisp, about 4 minutes."
},
{
"text": "Add the garlic, wine, and pepper."
},
{
"text": "Simmer until the wine is reduced to 2 tbsp, about 3 minute Removed from the heat."
},
{
"text": "In a large bowl, whisk together the eggs, cheese, and salt."
},
{
"text": "In a large pot of boiling, salted water, cook the pasta until just done."
},
{
"text": "Drain the pasta, add it to the egg and cheese mixture IMMEDIATELY, and toss quickly."
},
{
"text": "DO not rinse pasta first."
},
{
"text": "Add the parsley and toss just until mixed."
},
{
"text": "Salt and pepper to taste."
},
{
"text": "Serve with additional Parmesan and enjoy!"
}
] |
[
{
"text": "1 12 lbs raw large shrimp, cleaned and sliced lengthwise along the vein"
},
{
"text": "12 cup olive oil"
},
{
"text": "14 cup butter"
},
{
"text": "12 medium onion, chopped"
},
{
"text": "2 -3 cloves garlic, minced"
},
{
"text": "12 cup parsley"
},
{
"text": "12 cup chopped walnuts"
},
{
"text": "12 cup sliced pimento-stuffed green olives"
},
{
"text": "1 teaspoon oregano"
},
{
"text": "12 teaspoon basil"
},
{
"text": "14 teaspoon salt"
},
{
"text": "18 teaspoon pepper"
},
{
"text": "parmesan cheese, for sprinkling"
},
{
"text": "12 lb linguine"
}
] |
http://www.food.com/recipe/shrimp-italiano-over-linguine-109192
|
train
|
Shrimp Italiano over Linguine
|
00101a3cd5
|
[
{
"text": "Put oil and butter in a skillet heat on medium heat."
},
{
"text": "While skillet is heating bring 4 quart Sauce pan of water to a boil."
},
{
"text": "While your waiting for water to boil add onion and garlic to skillet and saute unit onion is almost transparent."
},
{
"text": "Add linguine to 4 qt sauce pan and cook approx 7-10 min, until desired tenderness."
},
{
"text": "While your linguine is cooking add shrimp to skillet and cook 2-3 minutes, until shrimp is pink and cooked through out."
},
{
"text": "Once your shrimp is ready add parsley, walnuts, olives, oregano, basil, salt and pepper to the skillet."
},
{
"text": "Mix to combine skillet ingredients."
},
{
"text": "Remove from heat."
},
{
"text": "When your Linguine is done, drain it."
},
{
"text": "Place about a cup to a cup and a half of linguine on each plate and then spoon the skillet mixture over the to of the linguine."
},
{
"text": "Provide parmesan cheese for sprinkling."
}
] |
[
{
"text": "4 (6 ounce) beef tenderloin filets"
},
{
"text": "2 tablespoons salt-free seasoning blend"
},
{
"text": "2 tablespoons soy sauce"
},
{
"text": "2 tablespoons rice wine vinegar"
},
{
"text": "2 tablespoons sesame oil"
},
{
"text": "2 tablespoons ground allspice"
},
{
"text": "1 tablespoon minced fresh ginger"
},
{
"text": "1 tablespoon minced garlic"
},
{
"text": "2 tablespoons extra virgin olive oil, divided"
},
{
"text": "2 cups shredded napa (Chinese) cabbage"
},
{
"text": "1 cup chopped shiitake mushrooms"
},
{
"text": "1 cup chopped cucumber"
},
{
"text": "1 cup bean sprouts"
},
{
"text": "1/2 cup fresh snow peas, trimmed"
},
{
"text": "1 tablespoon chopped green onions"
},
{
"text": "2 cups chopped fresh spinach leaves"
},
{
"text": "1 cup chopped fresh parsley"
}
] |
http://allrecipes.com/recipe/japanese-inspired-beef-tenderloin/
|
train
|
Japanese-Inspired Beef Tenderloin
|
00102e3bf4
|
[
{
"text": "Rub seasoning blend into both sides of filets and place in a large, resealable plastic bag."
},
{
"text": "In a medium bowl, stir together the soy sauce, rice wine vinegar, sesame oil, allspice, ginger, and garlic."
},
{
"text": "Pour marinade into the bag and shake gently to ensure it coats the meat."
},
{
"text": "Refrigerate filets for at least 3 hours or overnight."
},
{
"text": "Preheat oven to 350 degrees F (175 degrees C)."
},
{
"text": "Remove filets from plastic bag and reserve marinade."
},
{
"text": "Use a paper towel to pat the meat dry."
},
{
"text": "Heat 1 tablespoon olive oil in a large skillet over medium-high heat."
},
{
"text": "Brown the filets on all sides, about 5 minutes."
},
{
"text": "Place filets onto a baking sheet and bake in preheated oven until they reach an internal temperature of 140 degrees F (60 degrees C) for medium, about 10 minutes."
},
{
"text": "Meanwhile, in a large skillet over medium heat, heat the remaining olive oil."
},
{
"text": "Stir-fry the cabbage, mushrooms, cucumbers, bean sprouts, snow peas, and green onions until tender, about 4 minutes."
},
{
"text": "Stir in the spinach, parsley, and reserved marinade; cook another 5 minutes."
},
{
"text": "To serve, divide the vegetables between four plates; cut the filets into thick slices and place on top of vegetables."
}
] |
[
{
"text": "4 small whole wheat tortillas"
},
{
"text": "2 cups shredded rotisserie chicken Whole Foods 1 lb For $3.99 thru 02/09"
},
{
"text": "1/4 cup Kraft Rancher's Choice Dressing"
},
{
"text": "1 cup shredded lettuce"
},
{
"text": "1 tomato, chopped"
}
] |
http://www.kraftrecipes.com/recipes/chicken-taco-bowl-164658.aspx
|
train
|
Chicken Taco Bowl
|
001038045f
|
[
{
"text": "Heat oven to 375 degrees F."
},
{
"text": "Flip over 12-cup muffin pan."
},
{
"text": "Spray both sides of 4 tortillas with cooking spray."
},
{
"text": "Press into spaces between raised cups to form bowls."
},
{
"text": "Bake 15 min."
},
{
"text": "; cool."
},
{
"text": "Combine chicken and dressing; spoon into tortilla bowls."
},
{
"text": "Top with lettuce and tomatoes."
}
] |
[
{
"text": "1 (16 ounce) container sour cream"
},
{
"text": "12 cup thousand island dressing"
},
{
"text": "14 cup sliced green onion"
},
{
"text": "8 (2 cup) ouncesshredded swiss cheese"
},
{
"text": "8 ounces deli corned beef, cut into bite-size pieces"
},
{
"text": "1 (8 ounce) can sauerkraut, drained"
},
{
"text": "1 12 teaspoons caraway seeds"
},
{
"text": "1 (1 lb) loafunsliced pumpernickel bread or 1 (1 lb) loaf rye bread or 1 (1 lb) loaf sourdough bread"
},
{
"text": "fresh vegetables (, celery, carrots, cukes, etc.)"
}
] |
http://www.food.com/recipe/reuben-in-the-round-19793
|
train
|
Reuben in the Round
|
001078d812
|
[
{
"text": "In large bowl, stir together all ingredients except bread and veggies."
},
{
"text": "Refrigerate at least 2 hours."
},
{
"text": "Cut thin, lengthwise slice off of top of bread."
},
{
"text": "Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell."
},
{
"text": "fill with dip."
},
{
"text": "Serve with reserved bread and veggie dippers."
}
] |
[
{
"text": "3 links Italian turkey sausage, without fennel"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 onion, chopped"
},
{
"text": "1 red bell pepper, seeded and chopped"
},
{
"text": "1 poblano chile, seeded and chopped"
},
{
"text": "14 teaspoon salt"
},
{
"text": "2 tomatillos, husked and chopped"
},
{
"text": "12 cup white wine or 12 cup chicken broth"
},
{
"text": "2 cups cooked brown rice"
}
] |
http://www.food.com/recipe/tomatillo-hash-with-sausage-450305
|
train
|
Tomatillo Hash With Sausage
|
0010920c7e
|
[
{
"text": "Remove the sausage from its casings and form into 1-inch balls."
},
{
"text": "Heat a large, heavy skillet over medium high heat, add the olive oil and sausage balls and cook until browned on all sides, about 8 minutes."
},
{
"text": "Remove from skillet."
},
{
"text": "Add onion, peppers and salt to the skillet (add a little more oil, if needed), and cook until they begin to soften, about 5 minutes."
},
{
"text": "Stir in the tomatillos and cook 2 minutes longer, until just softened."
},
{
"text": "Add wine or broth and return the sausage balls to the skillet."
},
{
"text": "Simmer until heated through, about 2 minutes."
},
{
"text": "Serve over the brown rice, chopped cilantro would be a nice touch."
}
] |
[
{
"text": "2 cups sugar"
},
{
"text": "2 cups flour"
},
{
"text": "14 teaspoon salt"
},
{
"text": "1 teaspoon baking soda"
},
{
"text": "1 cup butter, softened"
},
{
"text": "5 eggs"
},
{
"text": "1 12 teaspoons vanilla extract"
},
{
"text": "1 12 teaspoons lemon extract (optional)"
}
] |
http://www.food.com/recipe/original-pound-cake-430539
|
val
|
Original Pound Cake
|
0010923f5c
|
[
{
"text": "Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes."
},
{
"text": "Add eggs , one at a time while you mix."
},
{
"text": "Pour into well buttered Bundt pan, or you can use a bread loaf pan."
},
{
"text": "Bake at 325 for 60 minutes, or until cake tests done."
}
] |
[
{
"text": "3 Squids(cut into small squares)"
},
{
"text": "8 Tiger prawns (shelled and uncooked)"
},
{
"text": "2 Red peppers(cubed)"
},
{
"text": "2 cup Peas"
},
{
"text": "4 Chicken drumsticks"
},
{
"text": "1 Onions(cubed)"
},
{
"text": "1 pinch Saffron"
},
{
"text": "1 packages Paella rice"
},
{
"text": "1 packages Mussels in wine sauce"
},
{
"text": "2 Chicken stock"
},
{
"text": "1 packages Cherry tomatoes"
},
{
"text": "1/2 packages Beans"
}
] |
https://cookpad.com/us/recipes/342217-paella
|
train
|
Paella
|
001098c661
|
[
{
"text": "Fry the onions and chicken drumsticks in a huge paella pan with olive oil"
},
{
"text": "At the same time, put the prawns and some onions on the baking tray with oil, then stick it into oven at 200C"
},
{
"text": "Once the chicken is half done, stir in the peppers, squids and beans ."
},
{
"text": "Fry for a while"
},
{
"text": "Stick in the tomatoes and fry for a bit"
},
{
"text": "Add the rice, chicken stock, saffron and mussels"
},
{
"text": "When the rice is almost dry, stir in the peas"
},
{
"text": "Serve when the rice is dry."
},
{
"text": "Don't forget the put the nicely grilled prawns on top of the rice"
}
] |
[
{
"text": "1 12 cups mayonnaise, preferably Best Foods"
},
{
"text": "12 cup sour cream"
},
{
"text": "1 teaspoon Dijon mustard"
},
{
"text": "1 tablespoon lime juice (about 1/2 of a lime)"
},
{
"text": "6 tablespoons authentic wasabi paste"
},
{
"text": "1 teaspoon kosher salt"
},
{
"text": "12 teaspoon fresh ground black pepper"
}
] |
http://www.food.com/recipe/pacific-wasabi-sauce-for-grilled-tuna-316173
|
val
|
Pacific Wasabi Sauce for Grilled Tuna
|
0010aaf19d
|
[
{
"text": "Whisk the mayonnaise, sour cream, mustard, lime juice, salt and pepper in a medium-glass or stainless steel bowl for 1 minute, or until smooth and well blended."
},
{
"text": "Add the wasabi paste and whisk vigorously for 1 minute, until combined."
},
{
"text": "Cover and refrigerate for at least 30 minutes."
}
] |
[
{
"text": "3 tablespoons canola oil"
},
{
"text": "1 onion, halved and thinly sliced"
},
{
"text": "1/2 cup finely chopped celery"
},
{
"text": "1/2 cup finely chopped Granny Smith apple"
},
{
"text": "2 scallions, thinly sliced"
},
{
"text": "1 small canned chipotle in adobo, minced"
},
{
"text": "1 1/2 pounds lean ground turkey breast"
},
{
"text": "1 tablespoon minced flat-leaf parsley"
},
{
"text": "2 teaspoons finely grated lemon zest"
},
{
"text": "Kosher salt and freshly ground black pepper"
},
{
"text": "1/3 cup reduced-fat mayonnaise"
},
{
"text": "1 1/2 teaspoons fresh lemon juice"
},
{
"text": "1/4 teaspoon chopped thyme"
},
{
"text": "4 whole-wheat hamburger buns, split and toasted"
},
{
"text": "4 iceberg lettuce leaves"
},
{
"text": "4 tomato slices"
}
] |
http://www.foodandwine.com/recipes/michelles-turkey-burgers-lemon-mayonnaise
|
train
|
Michelle's Turkey Burgers with Lemon Mayonnaise
|
0010bf652c
|
[
{
"text": "In a nonstick skillet, heat 1 tablespoon of the canola oil."
},
{
"text": "Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes."
},
{
"text": "Transfer the onion to a bowl."
},
{
"text": "Wipe out the skillet."
},
{
"text": "Heat 1 tablespoon of the canola oil in the skillet."
},
{
"text": "Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes."
},
{
"text": "Transfer to a bowl and add the chipotle; let cool."
},
{
"text": "Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper."
},
{
"text": "Shape the mixture into four 1/2-inch-thick patties."
},
{
"text": "In the skillet, heat the remaining 1 tablespoon of canola oil."
},
{
"text": "Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes."
},
{
"text": "Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper."
},
{
"text": "Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato."
},
{
"text": "Close the burgers and serve."
}
] |
[
{
"text": "Half of recipe above"
},
{
"text": "2 to 3 cups dayold dried good quality bread such as a nutty unsweetened whole wheat bread (Italian) or a sourdough or a Tuscan bread or a country French bread, cut into 1inch chunks, crusts left on"
},
{
"text": "4 teaspoons extra virgin olive oil"
},
{
"text": "Salt and freshly ground black pepper"
},
{
"text": "Freshly grated Parmesan or Pecorino Romano for garnish"
}
] |
http://www.foodnetwork.com/recipes/bread-bean-and-vegetable-soup-second-time-around-recipe.html
|
train
|
Bread, Bean and Vegetable Soup, Second Time Around
|
0010c837b1
|
[
{
"text": "Bring leftover soup to a boil."
},
{
"text": "Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike."
},
{
"text": "Adjust the seasoning and ladle out."
},
{
"text": "Drizzle with olive oil and dust with more cheese if you like."
}
] |
[
{
"text": "2 (1.5 pound) salmon fillets"
},
{
"text": "1 head garlic, peeled"
},
{
"text": "1 ounce fresh dill, chopped"
},
{
"text": "1/2 cup olive oil"
},
{
"text": "1 teaspoon salt and pepper to taste"
}
] |
http://allrecipes.com/recipe/garlic-and-dill-salmon/
|
train
|
Garlic and Dill Salmon
|
0010cad8ab
|
[
{
"text": "In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine."
},
{
"text": "Lay fish fillets in a baking dish, skin side down."
},
{
"text": "Rub garlic mixture over fish."
},
{
"text": "Refrigerate for 2 hours."
},
{
"text": "Preheat an oven to 375 degrees F (190 degrees C)."
},
{
"text": "Bake in preheated oven for 15 minutes."
},
{
"text": "Do not overcook."
}
] |
[
{
"text": "1 lb ground turkey"
},
{
"text": "1 egg"
},
{
"text": "1 -2 tablespoon A.1. Original Sauce"
},
{
"text": "23 cup gluten-free breadcrumbs (I used Orgran chicken coating)"
},
{
"text": "12 teaspoon onion powder"
},
{
"text": "14 cup milk"
},
{
"text": "14 cup grated parmesan cheese"
}
] |
http://www.food.com/recipe/gf-turkey-meatballs-389270
|
test
|
Gf Turkey Meatballs
|
0010cfb6ca
|
[
{
"text": "Mix ingredients together."
},
{
"text": "Use a scoop to drop approximately 1-inch balls onto cooking surface."
},
{
"text": "The original recipe suggested either baking at 350 for 20-25 minutes or pan frying."
},
{
"text": "I tried both ways, and I prefered the pan fried method, cooking in a tablespoon of oil in a skillet on medium heat and turning as needed."
},
{
"text": "Drain on a paper towel to finish."
},
{
"text": "I served these plain on rice, but you could also make them smaller and serve as appetizers or add to your spaghetti sauce."
},
{
"text": "May not want the A1 flavor with spaghetti sauce, however."
}
] |
[
{
"text": "1 large ripe mango"
},
{
"text": "10 fluid ounces low-fat yogurt"
},
{
"text": "1 ounce granulated sugar (or to taste)"
},
{
"text": "12 pint ice cube"
},
{
"text": "1 pinch salt"
},
{
"text": "12 pint soda water or 12 pint carbonated mineral water, chilled"
}
] |
http://www.food.com/recipe/mango-lassi-78714
|
train
|
Mango Lassi
|
0010db9be2
|
[
{
"text": "Peel the mango and cut the flesh from the central stone."
},
{
"text": "Place mango flesh in blender together with ice, sugar, salt and yoghurt."
},
{
"text": "Blitz until smooth."
},
{
"text": "Pour into glasses and top up with chilled soda water."
},
{
"text": "Serve."
}
] |
[
{
"text": "34 cup mayonnaise"
},
{
"text": "4 slices Italian bread (1-inch thick)"
},
{
"text": "12 slices bacon, thick-cut, chopped"
},
{
"text": "3 tablespoons red wine vinegar"
},
{
"text": "4 cups cherry tomatoes, halved"
},
{
"text": "1 (10 ounce) bag romaine lettuce, chopped"
},
{
"text": "salt"
},
{
"text": "fresh ground pepper"
}
] |
http://www.food.com/recipe/blt-salad-334947
|
train
|
BLT Salad
|
001112705f
|
[
{
"text": "Adjust oven rack to middle position and heat oven to 475F Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet."
},
{
"text": "Bake until golden brown, 8-10 minutes."
},
{
"text": "let cool 5 minutes, then cut into 1-inch croutons."
},
{
"text": "Cook bacon in large skillet over medium heat until crisp, about 8 minutes."
},
{
"text": "Transfer to paper towel-lined plate."
},
{
"text": "Discard dripping."
},
{
"text": "Whisk remaining mayonnaise and vinegar in large bowl."
},
{
"text": "Add bacon, tomatoes, lettuce, and croutons and toss to combine."
},
{
"text": "Season with salt and pepper."
},
{
"text": "Serve."
}
] |
[
{
"text": "1 cup pineapple juice"
},
{
"text": "13 cup packed brown sugar"
},
{
"text": "13 cup light soy sauce"
},
{
"text": "1 -2 minced garlic clove"
},
{
"text": "2 lbs chicken breasts, strips or 2 lbs pork tenderloin"
}
] |
http://www.food.com/recipe/pineapple-marinade-189052
|
train
|
Pineapple Marinade
|
00111b70f6
|
[
{
"text": "1."
},
{
"text": "In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce."
},
{
"text": "Remove from heat just before the mixture comes to a boil."
},
{
"text": "2."
},
{
"text": "Place meat in a medium bowl."
},
{
"text": "Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight."
},
{
"text": "3."
},
{
"text": "Preheat grill for medium heat."
},
{
"text": "Thread meat lengthwise onto wooden skewers."
},
{
"text": "4."
},
{
"text": "Lightly oil the grill grate."
},
{
"text": "Grill chicken or pork 5 minutes per side, or until juices run clear."
},
{
"text": "They cook quickly, so watch them closely."
},
{
"text": "Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time."
}
] |
[
{
"text": "2 Tablespoons Canola Oil, Divided"
},
{
"text": "4 whole Medium Potatoes, Par-baked*, Peeled, And Cubed"
},
{
"text": "1/2 teaspoons Seasoning Salt"
},
{
"text": "1/2 teaspoons Pepper"
},
{
"text": "13 ounces, weight Smoked Sausage, Sliced Into 1-inch Pieces"
},
{
"text": "1 whole Green Bell Pepper, Seeded And Chopped Into 1 Inch Pieces"
},
{
"text": "1 whole Red Bell Pepper, Seeded And Chopped Into 1-inch Pieces"
},
{
"text": "1 whole Small Red Onion, Chopped Into 1-inch Pieces"
}
] |
http://tastykitchen.com/recipes/breakfastbrunch/potato-smoked-sausage-hash/
|
train
|
Potato & Smoked Sausage Hash
|
001128ebd8
|
[
{
"text": "Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat."
},
{
"text": "Add the potatoes, season with seasoning salt and pepper, and allow them to get a brown crust on one side before stirring."
},
{
"text": "Continue to brown the potatoes until they have a brown crust on at least two sides."
},
{
"text": "When the potatoes are browned and crisp, push them to one side of the pan and add the smoked sausage, getting a nice browning on the sausage as well."
},
{
"text": "Meanwhile, heat remaining oil in another skillet over medium-high heat."
},
{
"text": "Add the peppers and red onion, stirring often."
},
{
"text": "Cook until the vegetables are tender and begin to brown."
},
{
"text": "Add the cooked peppers and onions to the cast iron skillet with the potatoes and sausage and toss to combine."
},
{
"text": "Taste for seasoning and add more salt and pepper if needed."
},
{
"text": "Serve promptly, preferably with ketchup and/or hot sauce on the side."
},
{
"text": "Note: I par-bake my potatoes in the microwave for 5-7 minutes, then peel and chop."
},
{
"text": "You want them to be soft on the outside, but still slightly underdone in the middle."
},
{
"text": "If they are fully baked, they will turn to mush in the pan."
},
{
"text": "You want them to keep their shape but be soft on the exterior so that you can get that nice brown crust on them in the skillet."
}
] |
[
{
"text": "1 12 cups egg substitute (or 6 eggs, lightly beaten)"
},
{
"text": "1 (16 ounce) container lowfat large curd cottage cheese"
},
{
"text": "1 (16 ounce) container fat-free cottage cheese"
},
{
"text": "8 ounces shredded low-fat cheddar cheese"
},
{
"text": "6 tablespoons all-purpose flour"
},
{
"text": "2 (20 ounce) packages frozen chopped spinach, thawed and drained well"
}
] |
http://www.food.com/recipe/spinach-casserole-25643
|
train
|
Spinach Casserole
|
001143bc39
|
[
{
"text": "Preheat oven to 350 degrees."
},
{
"text": "Combine all ingredients together in large bowl."
},
{
"text": "Spray large casserole dish or oblong baking pan with non-stick cooking spray."
},
{
"text": "Pour ingredients in pan and bake at 350 degrees for 1 hour or until knife inserted in middle comes out clean."
}
] |
[
{
"text": "1 teaspoon olive oil"
},
{
"text": "12 lb yellow squash, sliced into 1/4 inch slices"
},
{
"text": "12 cup diced onion"
},
{
"text": "1 green pepper, diced"
},
{
"text": "1 tablespoon garlic powder"
},
{
"text": "1 teaspoon oregano"
},
{
"text": "1 teaspoon dried basil"
},
{
"text": "salt and pepper"
}
] |
http://www.food.com/recipe/yellow-squash-saute-99815
|
train
|
Yellow Squash Saute
|
001148ab26
|
[
{
"text": "Coat frying pan or sauce pan with olive oil and heat to a medium-high heat."
},
{
"text": "Add in onions, squash, and green pepper and saute until everything everything is lightly browned but still has some crispyness to it."
},
{
"text": "About 8 minutes for me."
},
{
"text": "Add in seasonings and stir well."
},
{
"text": "Let cook for an additional minute and serve."
}
] |
[
{
"text": "12 ounces self-rising flour"
},
{
"text": "6 ounces grated beef suet or 6 ounces vegetable suet"
},
{
"text": "12 teaspoon salt"
},
{
"text": "cold water, to mix"
},
{
"text": "1 12 lbs braising steak, trimmed of fat"
},
{
"text": "2 tablespoons flour"
},
{
"text": "1 tablespoon tomato puree"
},
{
"text": "1 large onion, peeled and chopped"
},
{
"text": "12 teaspoon dried herbs or 1 tablespoon chopped fresh mixed herbs"
},
{
"text": "1 pint beef stock"
},
{
"text": "salt"
},
{
"text": "pepper"
}
] |
http://www.food.com/recipe/the-british-bulldog-traditional-layered-beef-steak-suet-pudding-300631
|
train
|
The British Bulldog! Traditional Layered Beef Steak Suet Pudding
|
0011572c6e
|
[
{
"text": "(Cook the meat 2 hours prior to steaming the assembled pudding."
},
{
"text": ")."
},
{
"text": "Filling: Dip meat in seasoned flour and fry lightly."
},
{
"text": "Add onions and fry until golden."
},
{
"text": "Place in casserole with stock, tomato puree and herbs and cook for 2 hours."
},
{
"text": "Cool."
},
{
"text": "Pastry: Put flour, suet and seasoning in a bowl."
},
{
"text": "Add sufficient water to form a firm but soft dough."
},
{
"text": "Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger!"
},
{
"text": "In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry."
},
{
"text": "Cover with buttered greasproof paper and then aluminium foil."
},
{
"text": "Steam for 2 hours, making sure there is always plenty of water."
},
{
"text": "(Always top up the steamer with BOILING water - adding cold water will make the pudding heavy."
},
{
"text": ")."
},
{
"text": "Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes."
}
] |
[
{
"text": "12 cup butter or 12 cup margarine"
},
{
"text": "6 eggs"
},
{
"text": "1 cup milk"
},
{
"text": "14 teaspoon salt"
},
{
"text": "1 cup flour"
}
] |
http://www.food.com/recipe/hootenanny-pancakes-157638
|
train
|
Hootenanny Pancakes
|
001160531e
|
[
{
"text": "Preheat oven to 425 degree F."
},
{
"text": "Put entire stick butter into a 9 x 13 inch pan."
},
{
"text": "Put pan with butter into the oven until butter is melted."
},
{
"text": "Beat the eggs, milk, and salt until frothy."
},
{
"text": "Add flour."
},
{
"text": "Beat until mixed."
},
{
"text": "Pour over melted butter."
},
{
"text": "Bake for 25 to 30 minutes."
},
{
"text": "Serve with syrup or jelly."
}
] |
[
{
"text": "24 ounces coconut water"
},
{
"text": "1 tablespoon acai pulp, powdered"
},
{
"text": "1 tablespoon elderberry, powder"
},
{
"text": "stevia"
},
{
"text": "1 lime, juice of"
}
] |
http://www.food.com/recipe/to-go-energy-drink-473280
|
train
|
To Go Energy Drink
|
00116142a7
|
[
{
"text": "Pour in coconut water, add in powders, squeeze of lime -- Taste!"
},
{
"text": "Add stevia if you have a sweet tooth that needs satiety:)."
}
] |
[
{
"text": "2 tablespoons butter or 2 tablespoons vegetable oil"
},
{
"text": "14 cup fresh breadcrumb"
},
{
"text": "3 tablespoons shallots (chopped)"
},
{
"text": "1 quart chicken broth or 1 quart vegetable broth"
},
{
"text": "2 cups russet potatoes (peeled and cubed)"
},
{
"text": "1 cup fresh horseradish, grated or 1 cup prepared horseradish"
},
{
"text": "1 lb Polish sausage (cubed)"
},
{
"text": "14 teaspoon salt (or to taste)"
},
{
"text": "12 teaspoon pepper (or to taste)"
},
{
"text": "4 slices pumpernickel bread (crusts removed and cubed)"
},
{
"text": "2 tablespoons olive oil"
},
{
"text": "2 teaspoons paprika"
}
] |
http://www.food.com/recipe/horseradish-soup-203598
|
train
|
Horseradish Soup
|
001183db2b
|
[
{
"text": "For croutons: heat oven to 325F."
},
{
"text": "Put bread on a baking sheet and and bake in oven for 10 minutes turning once."
},
{
"text": "Meanwhile, in a small sauce pan over low heat combine the oil and paprika."
},
{
"text": "Simmer for 5 minutes to blend flavors."
},
{
"text": "Combine the oil mixture and bread in a bowl and toss to coat."
},
{
"text": "Place bread back on baking sheet and bake for another 10 minutes or until crisp."
},
{
"text": "For soup: heat butter in a heavy saucepan or stockpot until melted."
},
{
"text": "Add shallots and bread crumbs."
},
{
"text": "Cook shallots until softened about 1 minute, don't brown the bread crumbs."
},
{
"text": "Add broth, potatoes and horseradish and bring to a boil."
},
{
"text": "Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender."
},
{
"text": "Place soup in blender or food processor and process till smooth."
},
{
"text": "Return soup to stockpot and season with salt and pepper."
},
{
"text": "In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup."
},
{
"text": "Return soup to a simmer and ladle into bowls garnishing with the croutons."
}
] |
[
{
"text": "4 lemons"
},
{
"text": "1 cup water plus additional for blanching"
},
{
"text": "1 1/2 cups granulated sugar, divided"
},
{
"text": "1 (14-ounce) can sweetened condensed milk"
},
{
"text": "3/4 cup chilled heavy cream"
},
{
"text": "1 tablespoon confectioners sugar"
},
{
"text": "1/2 teaspoon pure vanilla extract"
},
{
"text": "1 (8- by 4-inch) store-bought all-butter pound cake (3/4 to 1 pound), chilled"
}
] |
http://www.epicurious.com/recipes/food/views/lemon-icebox-cake-242877
|
train
|
Lemon Icebox Cake
|
0011a8144a
|
[
{
"text": "Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips."
},
{
"text": "Reserve lemons for juicing."
},
{
"text": "Fill a 2-quart heavy saucepan halfway with water, then add julienned peel."
},
{
"text": "Bring to a boil and simmer 15 minutes."
},
{
"text": "Drain peel in a sieve and rinse."
},
{
"text": "Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved."
},
{
"text": "Add peel and gently simmer until translucent, about 15 minutes."
},
{
"text": "Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan."
},
{
"text": "Spread out on a sheet of wax paper and cool to room temperature."
},
{
"text": "Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate."
},
{
"text": "Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly."
},
{
"text": "Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup."
},
{
"text": "Whisk together zest, juice, and condensed milk."
},
{
"text": "Chill until cold, at least 30 minutes."
},
{
"text": "Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks."
},
{
"text": "assemble cake: Halve cake crosswise, then trim crust from all sides."
},
{
"text": "Cut each block horizontally into 4 (1/2-inch-thick) squares."
},
{
"text": "Halve each square diagonally into 2 triangles."
},
{
"text": "For each serving, layer 2 triangles with lemon filling, offsetting corners."
},
{
"text": "Top cake with whipped cream and candied lemon peel."
}
] |
[
{
"text": "15 mint leaves"
},
{
"text": "1 teaspoon raw sugar"
},
{
"text": "1 ounce fresh lime juice"
},
{
"text": "1/2 ounce Simple Syrup"
},
{
"text": "Ice"
},
{
"text": "4 ounces chilled ginger ale"
}
] |
http://www.foodandwine.com/recipes/virgin-mojito-cocktails-2006
|
val
|
Virgin Mojito
|
0011ae8a46
|
[
{
"text": "In a cocktail shaker, muddle the mint, sugar, lime juice and Simple Syrup."
},
{
"text": "Add ice, shake well and pour into a highball glass."
},
{
"text": "Top with the ginger ale."
}
] |
[
{
"text": "3 tablespoons olive oil"
},
{
"text": "4 loin veal chops, about 3/4 pound each"
},
{
"text": "1/4 teaspoon ground cumin"
},
{
"text": "2 tablespoons coarsely chopped rosemary leaves"
},
{
"text": "2 tablespoons finely chopped shallots"
},
{
"text": "Salt to taste if desired"
},
{
"text": "Freshly ground pepper to taste"
},
{
"text": "1 tablespoon finely chopped anchovies or anchovy paste"
},
{
"text": "4 tablespoons butter, preferably at room temperature"
},
{
"text": "2 tablespoons chopped fresh coriander"
}
] |
http://cooking.nytimes.com/recipes/4338
|
train
|
Broiled Veal Chops With Anchovy Butter
|
0011cc67b2
|
[
{
"text": "Preheat a charcoal or gas grill or preheat broiler to high."
},
{
"text": "Spoon oil into a flat dish and add chops in one layer, turning to coat on all sides."
},
{
"text": "Sprinkle with cumin, rosemary, shallots, salt and pepper."
},
{
"text": "Set aside."
},
{
"text": "Meanwhile, combine chopped anchovies or anchovy paste, butter, salt, pepper and coriander in a bowl."
},
{
"text": "Blend thoroughly."
},
{
"text": "When ready to cook chops, scrape marinade with herbs from sides of each chop, returning the marinade with herbs to the dish."
},
{
"text": "Put marinade in a warm place."
},
{
"text": "If using a grill, cook the chops about 10 minutes, turning them often."
},
{
"text": "If using a broiler, arrange chops on a rack and place about 2 inches from the source of heat."
},
{
"text": "Leave broiler door partly open and cook chops about 5 minutes."
},
{
"text": "Turn them and continue broiling 2 minutes longer."
},
{
"text": "Return chops to the marinade in the dish and brush to coat both sides."
},
{
"text": "Spoon anchovy butter over chops and serve."
}
] |
[
{
"text": "15 ounces kidney beans"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "12 teaspoon chili powder"
},
{
"text": "12 teaspoon cumin"
},
{
"text": "12 teaspoon garlic powder"
},
{
"text": "salt, to taste"
},
{
"text": "pepper, to taste"
}
] |
http://www.food.com/recipe/crunchy-exploding-snack-beans-spicy-chili-variation-507648
|
train
|
Crunchy Exploding Snack Beans/Spicy Chili Variation
|
0011d3e235
|
[
{
"text": "Preheat oven to 375."
},
{
"text": "Rinse beans in a colander, and drain extremely well."
},
{
"text": "In a bowl, mix beans with oil and seasonings."
},
{
"text": "Transfer beans to a rimmed baking pan lined with parchment paper and arrange in a single layer."
},
{
"text": "Roast for about an hour, stirring gently every 10 to 15 minutes."
},
{
"text": "They will burst open (explode) as they dry."
},
{
"text": "The beans are done when they are crunchy."
},
{
"text": "Feel free to adapt to your favorite seasonings."
}
] |
[
{
"text": "1 cup white wine vinegar"
},
{
"text": "1 cup sherry wine"
}
] |
http://www.food.com/recipe/sherry-vinegar-505780
|
train
|
Sherry Vinegar
|
0011dc400e
|
[
{
"text": "Bring the mixture just to a boil, cool slightly, pour into a clean jar with a tight-fitting lid."
},
{
"text": "Let it steep in a cool, dark place for several weeks, then store in the refrigerator."
}
] |
[
{
"text": "1 cup pumpkin puree"
},
{
"text": "12 cup peanut butter"
},
{
"text": "2 14 cups wheat flour"
},
{
"text": "2 eggs"
},
{
"text": "13 cup water"
}
] |
http://www.food.com/recipe/doggie-treats-pumpkin-peanut-butter-491857
|
train
|
Doggie Treats (Pumpkin Peanut Butter)
|
0011e09976
|
[
{
"text": "Mix all ingredients together."
},
{
"text": "Preheat oven to 350."
},
{
"text": "Spray cooking spray on hands to avoid sticking."
},
{
"text": "Knead dough until all ingredients are dispersed and it is the consistency of pizza dough."
},
{
"text": "Spread dough onto a cookie sheet, filling the entire thing."
},
{
"text": "Cut into 30 squares, and make fork indents on each square."
},
{
"text": "I have also used a doggie biscuit cutter."
},
{
"text": "Then when removed from oven I cut again before lifting."
},
{
"text": "Excess is still edible but not as pretty."
},
{
"text": "Bake 30 minutes, until biscuits are hard and slightly crunchy on the outside."
},
{
"text": "Cool down before giving to the dog."
}
] |
[
{
"text": "1 cup unsalted butter"
},
{
"text": "12 cup water"
},
{
"text": "2 small onions, shredded"
},
{
"text": "2 garlic cloves, crushed"
},
{
"text": "2 teaspoons ginger, shredded"
}
] |
http://www.food.com/recipe/tegelese-tesmi-eritrean-herb-butter-456528
|
val
|
Tegelese Tesmi (Eritrean Herb Butter)
|
001203700b
|
[
{
"text": "Put the butter and the water in a frying-pan and heat them until the butter has melted."
},
{
"text": "Add the other ingredients and simmer the mixture on low for 30 minutes, until the mixture stops skimming and the butter is clear."
},
{
"text": "Do NOT stir the mixture."
},
{
"text": "Sieve the butter and allow to cool down in a well closed jam jar ."
}
] |
[
{
"text": "1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast"
},
{
"text": "4 ounces diced pancetta"
},
{
"text": "2 pounds grape tomatoes"
},
{
"text": "Salt"
},
{
"text": "Freshly ground black pepper"
},
{
"text": "6 large garlic cloves, finely chopped"
},
{
"text": "2/3 cup pitted kalamata olives, quartered lengthwise (3 ounces)"
},
{
"text": "1 1/2 cups water, divided"
},
{
"text": "1 1/4 cups panko (Japanese bread crumbs)"
},
{
"text": "5 tablespoons extra-virgin olive oil, divided"
},
{
"text": "5 tablespoons Dijon mustard"
},
{
"text": "2 tablespoons finely chopped fresh rosemary"
},
{
"text": "1/4 cup finely chopped flat-leaf parsley"
},
{
"text": "Special equpment: Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer"
}
] |
http://www.epicurious.com/recipes/food/views/rosemary-crumb-beef-tenderloin-with-pancetta-roasted-tomatoes-387491
|
train
|
Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes
|
00120e65ba
|
[
{
"text": "Heat oven to 500F with rack in middle."
},
{
"text": "Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness."
},
{
"text": "Tie roast at 1-inch intervals with kitchen string."
},
{
"text": "Cook pancetta in a large rimmed baking sheet in oven, stirring once, until fat is rendered and pancetta is crisp, 4 to 8 minutes."
},
{
"text": "Transfer pancetta with a slotted spoon to a bowl."
},
{
"text": "Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes."
},
{
"text": "Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes."
},
{
"text": "Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits."
},
{
"text": "Lower oven temperature to 350F."
},
{
"text": "Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl."
},
{
"text": "Stir together mustard and rosemary in a small bowl."
},
{
"text": "Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat."
},
{
"text": "Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering."
},
{
"text": "Brown tenderloin on all sides, about 10 minutes."
},
{
"text": "Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs."
},
{
"text": "Pat lightly to adhere."
},
{
"text": "Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120F, 30 to 40 minutes."
},
{
"text": "Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130F for medium-rare)."
},
{
"text": "Set roasting pan over 2 burners and add remaining 1 cup water."
},
{
"text": "Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley."
},
{
"text": "Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture."
}
] |
[
{
"text": "1 lb hamburger, browned and drained"
},
{
"text": "2 (15 1/2 ounce) cans chili beans, mild"
},
{
"text": "1 (15 1/2 ounce) diced tomatoes"
},
{
"text": "condensed tomato soup, undiluted"
},
{
"text": "1 small onion, diced"
},
{
"text": "12 cup macaroni"
},
{
"text": "2 teaspoons chili powder"
},
{
"text": "2 teaspoons onion powder"
},
{
"text": "1 teaspoon sugar"
},
{
"text": "14 cup ketchup"
},
{
"text": "1 (32 ounce) box beef broth"
},
{
"text": "1 tablespoon butter"
},
{
"text": "salt and pepper"
}
] |
http://www.food.com/recipe/pegs-chili-463923
|
test
|
Peg's Chili
|
001243534a
|
[
{
"text": "Combine all ingredients and cook over medium heat until potatoes are just tender."
},
{
"text": "Turn down heat to low and simmer at least 1.5 hours."
}
] |
[
{
"text": "3 lb. pork baby back ribs"
},
{
"text": "2 Tbsp. brown sugar"
},
{
"text": "1 Tbsp. paprika"
},
{
"text": "2 tsp. garlic powder"
},
{
"text": "1-1/2 tsp. black pepper"
},
{
"text": "1/2 cup orange juice"
},
{
"text": "1 cup BULL'S-EYE Original Barbecue Sauce"
},
{
"text": "2 Tbsp. bourbon"
}
] |
http://www.kraftrecipes.com/recipes/bbq-bourbon-ribs-110961.aspx
|
train
|
BBQ Bourbon Ribs
|
00125c0174
|
[
{
"text": "Heat grill to medium heat."
},
{
"text": "Place half the ribs in single layer on center of large sheet of heavy-duty foil."
},
{
"text": "Mix sugar and seasonings; rub half evenly onto both sides of ribs."
},
{
"text": "Bring up foil sides."
},
{
"text": "Double fold top and one end to seal packet."
},
{
"text": "Add 1/4 cup orange juice to packet through open end."
},
{
"text": "Double fold remaining end, leaving room for heat to circulate inside."
},
{
"text": "Repeat to make second packet."
},
{
"text": "Place packets on grate of grill; cover with lid."
},
{
"text": "Grill 45 min."
},
{
"text": "to 1 hour or until ribs are done."
},
{
"text": "Remove ribs from foil; discard foil."
},
{
"text": "Return ribs to grill; brush with combined barbecue sauce and bourbon."
},
{
"text": "Grill 15 min., turning occasionally and brushing with remaining sauce."
}
] |
[
{
"text": "1/2 teaspoon cinnamon simple syrup"
},
{
"text": "2 1/4 ounces Lairds bonded applejack"
},
{
"text": "Scant 1/2 ounce Demerara simple syrup"
},
{
"text": "Dash of Fee Brothers Whiskey Barrel-aged bitters"
},
{
"text": "Orange peel"
}
] |
http://cooking.nytimes.com/recipes/1015395
|
val
|
Josey Packards Autumnal Old-Fashioned
|
00125df4eb
|
[
{
"text": "Build ingredients in old-fashioned glass, add ice, swirl and garnish with orange peel."
}
] |
[
{
"text": "1/2 cup flour"
},
{
"text": "Salt and pepper"
},
{
"text": "Old Bay spice seasoning"
},
{
"text": "2 beaten eggs"
},
{
"text": "2 Rock fish"
},
{
"text": "1/4 stick butter"
},
{
"text": "1/2 cup oil"
}
] |
http://www.foodnetwork.com/recipes/fried-rock-fish-recipe.html
|
train
|
Fried Rock Fish
|
001267ea07
|
[
{
"text": "Combine flour, salt and pepper, seasoning and eggs."
},
{
"text": "Dip fish in mixture."
},
{
"text": "Heat butter and oil in a saute pan and saute fish until crisp on both sides."
}
] |
[
{
"text": "12 lb shortening, room temperature (227g)"
},
{
"text": "1 teaspoon orange extract"
},
{
"text": "1 cup orange juice, room temperature (I use Tropicana brand)"
},
{
"text": "1 34 cups granulated sugar"
},
{
"text": "6 large eggs, room temperature"
},
{
"text": "5 teaspoons baking powder"
},
{
"text": "6 -6 12 cups all-purpose flour"
},
{
"text": "1 orange, zest of"
},
{
"text": "icing sugar, sifted"
}
] |
http://www.food.com/recipe/italian-orange-cookies-500885
|
test
|
Italian Orange Cookies
|
0012733d1d
|
[
{
"text": "Preheat oven to 350F."
},
{
"text": "Cream the shortening then beat in the juice, sugar, orange extract and orange zest (mixture will appear curdled) until well combined."
},
{
"text": "Blend in the eggs and beat well."
},
{
"text": "Mix in all of the baking powder and flour, 1 cup at a time, blending well."
},
{
"text": "Once you've added 6 cups of flour, add the remaining flour just until mixture can be rolled into a ball (batter will be sticky)."
},
{
"text": "Refrigerate the dough covered for several hours or even overnight."
},
{
"text": "Fill a low dish with sifted icing sugar."
},
{
"text": "Using a small cookie scoop."
},
{
"text": "scoop several balls of the cold dough into a plate."
},
{
"text": "Roll the cookies into a smooth ball then roll in the icing sugar."
},
{
"text": "Place the cookies on an ungreased cookie sheet, about 2 \" apart."
},
{
"text": "Bake for 12 - 15 minutes, rotating the baking trays half way through the baking process."
},
{
"text": "Do not overbake, cookies should be light in colour."
}
] |
[
{
"text": "14 cup arrowroot"
},
{
"text": "14 cup almond flour"
},
{
"text": "34 cup almond butter"
},
{
"text": "1 tablespoon flax seed meal"
},
{
"text": "12 teaspoon baking powder"
},
{
"text": "12 teaspoon salt"
},
{
"text": "4 large eggs"
}
] |
http://www.food.com/recipe/almond-bread-no-grains-no-flour-no-gluten-low-carb-459209
|
train
|
Almond Bread - No Grains - No Flour - No Gluten - Low Carb
|
00127af316
|
[
{
"text": "Mix wet ingredients: Almond butter and 4 eggs; mix until blended and smooth."
},
{
"text": "Mix all dry ingredients together-whisk together until well mixed."
},
{
"text": "Mix wet and dry ingredients until smooth (I use an electric hand mixer)."
},
{
"text": "Grease the baking pan/bread pan with coconut oil."
},
{
"text": "Sprinkle flax meal on pan dusting all sides."
},
{
"text": "Add batter to bread pan."
},
{
"text": "Add to pre-heated 350F degree oven/20-25 minutes."
},
{
"text": "Check with toothpick to test for 'doneness'."
}
] |
[
{
"text": "4 -6 boneless chicken breasts"
},
{
"text": "4 -6 slices swiss cheese"
},
{
"text": "1 (10 1/2 ounce) can cream of mushroom soup"
},
{
"text": "1 cup herb seasoned stuffing mix"
},
{
"text": "14 cup butter, melted"
}
] |
http://www.food.com/recipe/creamy-baked-chicken-breasts-87602
|
train
|
Creamy Baked Chicken Breasts
|
00127b57b1
|
[
{
"text": "Put chicken in a greased 9x13-inch baking dish."
},
{
"text": "Top with cheese slices, soup and sprinkle with stuffing mix."
},
{
"text": "Drizzle butter over."
},
{
"text": "Bake covered at 350F for 45 minutes."
}
] |
[
{
"text": "8 tablespoons unsalted butter (1 stick), cut into 8 pieces"
},
{
"text": "1/2 cup whole milk"
},
{
"text": "1/2 cup water, plus more as needed"
},
{
"text": "1 tablespoon granulated sugar"
},
{
"text": "1/4 teaspoon fine salt"
},
{
"text": "1 cup all-purpose flour"
},
{
"text": "4 large eggs, at room temperature"
}
] |
http://www.chowhound.com/recipes/pate-a-choux-shells-french-pastry-shells-30867
|
test
|
Pate a Choux Shells (French Pastry Shells) Recipe
|
0012806b36
|
[
{
"text": "Heat the oven to 425 degrees F and arrange a rack in the middle."
},
{
"text": "Line a baking sheet with parchment paper; set it aside."
},
{
"text": "Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over medium-high heat until the butter has melted and the liquid has come to a boil."
},
{
"text": "Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated."
},
{
"text": "Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes."
},
{
"text": "(The dough will easily form 1 large ball.)"
},
{
"text": "Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes."
},
{
"text": "Meanwhile, fill a small bowl with water and set it aside."
},
{
"text": "With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total."
},
{
"text": "Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag."
},
{
"text": "Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure theyre about 1 1/2 inches apart."
},
{
"text": "Dip your finger in the bowl of water and smooth the top of each mound."
},
{
"text": "Place the baking sheet in the oven, reduce the temperature to 350 degrees F, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes have passed)."
},
{
"text": "Transfer the baking sheet to a wire rack and let the puffs cool completely, about 30 minutes."
}
] |
[
{
"text": "1 box (18.25 Oz.) Spice Cake Mix"
},
{
"text": "1 can (small Can, 15 Oz.) Libby's Pumpkin"
},
{
"text": "1/4 cups Milk"
},
{
"text": "1/4 cups Vegetable Oil"
},
{
"text": "2 whole Eggs"
},
{
"text": "2 boxes (one Large 5.9 Oz. Box And One Small 3.5 Oz. Box) Cream Cheese Cook And Serve Pudding, NOT Instant"
},
{
"text": "16 ounces, weight (Large Tub) Cool Whip"
},
{
"text": "1/2 bags (16 Oz. Bag) Ginger Snaps (about 30 Cookies)"
}
] |
http://tastykitchen.com/recipes/desserts/pumpkin-spice-trifle/
|
train
|
Pumpkin Spice Trifle
|
001285ff8c
|
[
{
"text": "1."
},
{
"text": "Mix together the cake mix, pumpkin, milk, oil, and eggs."
},
{
"text": "Bake in a 9x13 pan in a preheated 350-degree oven for about 30 minutes, or until an inserted toothpick comes out clean."
},
{
"text": "Allow cake to cool."
},
{
"text": "2."
},
{
"text": "Prepare pudding according to package directions."
},
{
"text": "Let cool."
},
{
"text": "3."
},
{
"text": "Cut the cake into cubes."
},
{
"text": "Layer half the cake cubes, half of the pudding, and half of the Cool Whip."
},
{
"text": "Repeat."
},
{
"text": "4."
},
{
"text": "Top with ginger snap cookies and crushed cookie pieces."
},
{
"text": "Refrigerate and serve cold."
},
{
"text": "Note: you can also use vanilla pudding."
},
{
"text": "If you do, once it is cooked, stir in 1/2 cup brown sugar and 1 teaspoon pumpkin spice to jazz it up."
}
] |
[
{
"text": "1 cake of any kind!"
}
] |
https://cookpad.com/us/recipes/335976-leprechaun-hat-cake
|
val
|
Leprechaun Hat Cake
|
00128ad38e
|
[
{
"text": "This is just to show some ideas for Saint Patrick's day food."
},
{
"text": "On this cake, the green part was done with Vanilla frosting mixed with green food coloring, the brown part is melted chocolate and I used a mini pretzel to make the buckle."
}
] |
[
{
"text": "3 12 cups all-purpose flour"
},
{
"text": "1 12 teaspoons baking soda"
},
{
"text": "12 teaspoon salt"
},
{
"text": "1 tablespoon baking powder, plus"
},
{
"text": "1 teaspoon baking powder"
},
{
"text": "13 cup sugar"
},
{
"text": "1 cup oat bran"
},
{
"text": "1 12 cups rolled oats"
},
{
"text": "1 14 cups skim milk, plus"
},
{
"text": "1 14 tablespoons lemon juice or 1 14 tablespoons buttermilk"
},
{
"text": "14 cup melted margarine"
},
{
"text": "2 eggs, slightly beaten (or 4 tablespoons water + 4 tsp baking powder)"
}
] |
http://www.food.com/recipe/soda-bread-with-oats-104862
|
train
|
Soda Bread With Oats
|
00128e948c
|
[
{
"text": "Preheat oven to 350* F."
},
{
"text": "Sift (or mix with electric mixer) flour, soda, salt, powder, sugar, bran in large bowl."
},
{
"text": "In separate bowl, mix milk, lemon juice, melted marjarine, and eggs or egg substitute."
},
{
"text": "Form well in the dry ingredients and add wet ingredients."
},
{
"text": "Mix until dough begins to form."
},
{
"text": "Kneed into ball either in bowl or on very lightly floured surface."
},
{
"text": "Place dough either in greased bread pan or on greased baking sheet."
},
{
"text": "Bake for 45- 60 minutes or until knife test comes out clean."
}
] |
[
{
"text": "1 grated orange, zest of (1 tablespoon)"
},
{
"text": "2 teaspoons ground cumin"
},
{
"text": "2 teaspoons ground coriander"
},
{
"text": "2 teaspoons ground ginger"
},
{
"text": "1 teaspoon hot chili powder"
},
{
"text": "1 teaspoon fresh coarse ground black pepper"
},
{
"text": "12 teaspoon turmeric"
},
{
"text": "12 teaspoon ground cinnamon"
},
{
"text": "12 teaspoon salt, preferably kosher"
},
{
"text": "12 teaspoon sugar"
},
{
"text": "14 teaspoon ground cloves"
}
] |
http://www.food.com/recipe/moroccan-spice-mix-422399
|
train
|
Moroccan Spice Mix
|
00129c6253
|
[
{
"text": "Mix ingredients together thoroughly."
},
{
"text": "Store in an airtight container for up to one (1) year."
}
] |
[
{
"text": "12 cup orange juice"
},
{
"text": "1 teaspoon orange zest"
},
{
"text": "2 teaspoons low sodium soy sauce"
},
{
"text": "14 teaspoon sesame seed oil"
},
{
"text": "12 teaspoon salt"
},
{
"text": "1 lb chicken breast tenders, cut into 1-inch chunks"
},
{
"text": "12 cup cornstarch"
},
{
"text": "34 cup orange juice"
},
{
"text": "1 teaspoon orange zest"
},
{
"text": "12 cup low sodium chicken broth"
},
{
"text": "5 teaspoons Splenda sugar substitute, granular"
},
{
"text": "4 teaspoons sugar-free honey, regular honey or 4 teaspoons Agave"
},
{
"text": "1 tablespoon low sodium soy sauce"
},
{
"text": "2 teaspoons vegetable oil"
},
{
"text": "2 garlic cloves, minced"
},
{
"text": "2 teaspoons apple cider vinegar"
},
{
"text": "1 pinch red pepper flakes"
},
{
"text": "2 teaspoons cornstarch"
},
{
"text": "kosher salt"
},
{
"text": "sliced green onion"
},
{
"text": "sesame seeds"
}
] |
http://www.food.com/recipe/orange-chicken-415511
|
train
|
Orange Chicken
|
00129ca7ff
|
[
{
"text": "Marinade: In a medium bowl combine orange juice, orange zest, soy sauce, sesame oil, and salt."
},
{
"text": "Add chicken tenders and stir to coat."
},
{
"text": "Allow to marinate for 25-30 minutes."
},
{
"text": "Sauce: In a small saucepan combine orange juice, orange zest, chicken broth, Splenda, honey, soy sauce, oil, garlic, and apple cider vinegar."
},
{
"text": "Bring to a boil; lower heat to a simmer and cook until liquid is reduced by 1/4."
},
{
"text": "Season with salt to taste."
},
{
"text": "Stir the 2 teaspoons cornstarch with a small amount of cold water and add to the sauce."
},
{
"text": "Bring back to a boil and cook for 1-2 minutes, or until thickened."
},
{
"text": "Set aside, but keep warm."
},
{
"text": "In a large bowl or ziplock bag add the 1/2 cup of cornstarch."
},
{
"text": "Drain the chicken and toss with the cornstarch, shaking off excess."
},
{
"text": "In a large skillet heat 2 tablespoons vegetable oil over medium-high."
},
{
"text": "Add chicken and cook until golden and meat is cooked through."
},
{
"text": "Gently toss cooked chicken with the sauce and serve."
}
] |
[
{
"text": "4 garlic cloves"
},
{
"text": "3/4 cup pine nuts (1/4 pound)"
},
{
"text": "2 cups grated Parmigiano-Reggiano"
},
{
"text": "2 cups grated Pecorino Romano"
},
{
"text": "3 cups packed Italian basil leaves"
},
{
"text": "1 1/2 cups packed bush basil leaves"
},
{
"text": "1 cup loosely packed fresh lemon basil leaves"
},
{
"text": "2 cups packed flat-leaf parsley leaves"
},
{
"text": "5 tablespoons olive oil"
}
] |
http://www.epicurious.com/recipes/food/views/three-basil-pesto-242861
|
train
|
Three Basil Pesto
|
0012ba01d2
|
[
{
"text": "Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped."
},
{
"text": "Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped."
},
{
"text": "With motor running, add oil and blend until incorporated."
}
] |
[
{
"text": "4 boneless skinless chicken breast halves"
},
{
"text": "12 teaspoon salt"
},
{
"text": "12 teaspoon fresh ground pepper"
},
{
"text": "2 tablespoons olive oil, divided"
},
{
"text": "1 12 teaspoons minced fresh garlic"
},
{
"text": "1 (14 ounce) can Italian-style diced tomatoes, undrained"
},
{
"text": "14 cup minced kalamata olive"
},
{
"text": "12 cup chicken broth"
},
{
"text": "14 cup crumbled feta cheese"
}
] |
http://www.food.com/recipe/mediterranean-chicken-breasts-428565
|
val
|
Mediterranean Chicken Breasts
|
0012c1bc64
|
[
{
"text": "Season the chicken breasts with salt and pepper."
},
{
"text": "Heat one tablespoon of the olive oil in a large, heavy skillet over mediun-high heat."
},
{
"text": "Place chicken breasts in pan and cook for about 5 minutes per side."
},
{
"text": "Remove chicken from pan, set aside, and keep warm."
},
{
"text": "Heat remaining tablespoon of olive oil in skillet."
},
{
"text": "Add minced garlic and saute for about 1 minute."
},
{
"text": "Add diced tomatoes, olives, and chicken broth."
},
{
"text": "Bring mixture to a simmer and return chicken breasts to pan."
},
{
"text": "Simmer chicken breasts for and additional 3-4 minutes or until they're cooked through."
},
{
"text": "Place each chicken breast on a plate and spoon the tomato sauce over them, dividing evenly."
},
{
"text": "Sprinkle each chicken breast with feta cheese."
}
] |
[
{
"text": "1 (3 ounce) package sugar-free instant vanilla pudding mix (4-serving size)"
},
{
"text": "1 13 cups nonfat dry milk powder, divided (Carnation)"
},
{
"text": "2 cups water, divided"
},
{
"text": "6 tablespoons reduced-fat creamy peanut butter (Peter Pan)"
},
{
"text": "14 cup Cool Whip Free or 14 cup Cool Whip Lite"
},
{
"text": "1 (6 ounce) chocolate wafer pie crust"
},
{
"text": "1 (3 ounce) package sugar-free instant chocolate fudge pudding mix (4-serving size)"
},
{
"text": "1 tablespoon dry roasted peanuts, finely chopped"
}
] |
http://www.food.com/recipe/healthier-peanut-butter-cup-pie-236215
|
train
|
Healthier Peanut Butter Cup Pie
|
0012c2faf5
|
[
{
"text": "Combine vanilla pudding mix, 2/3 cup dry milk powder and 1 cup of water using a wire whisk."
},
{
"text": "Blend in peanut butter and Cool Whip and mix well with whisk until smooth."
},
{
"text": "Spread mixture into pie crust."
},
{
"text": "In the same bowl, combine dry chocolate fudge pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water and mix well using the whisk."
},
{
"text": "Spread chocolate mixture evenly over peanut butter mixture in pie crust."
},
{
"text": "Sprinkle chopped peanuts on top and refrigerate at least 1 hour."
}
] |
[
{
"text": "1 package active dry yeast (2 1/2 teaspoons)"
},
{
"text": "3/4 cup warm water"
},
{
"text": "1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened"
},
{
"text": "2 1/4 cups self-rising flour"
},
{
"text": "1 1/4 cups plus 3 tablespoons sugar"
},
{
"text": "1 large egg"
},
{
"text": "1 1/2 teaspoons ground cinnamon"
},
{
"text": "Caramel Sauce (recipe follows)"
},
{
"text": "1 cup (2 sticks) unsalted butter"
},
{
"text": "1 cup packed light brown sugar"
},
{
"text": "1/4 cup granulated sugar"
},
{
"text": "3/4 cup honey"
},
{
"text": "1/4 cup heavy cream"
},
{
"text": "(makes 2 cups)"
}
] |
http://www.epicurious.com/recipes/food/views/caramel-cinnamon-sweet-rolls-378309
|
train
|
Caramel Cinnamon Sweet Rolls
|
0012dbc5f9
|
[
{
"text": "In the bowl of an electric mixer fitted with a paddle attachment, dissolve the yeast in the warm water."
},
{
"text": "Add 1/2 cup of butter, 1 cup of the flour, 1 1/4 cups of the sugar, and the egg to the bowl."
},
{
"text": "Beat for 2 minutes, then add the remaining 1 1/4 cups of flour and beat until smooth, about 2 minutes."
},
{
"text": "Scrape the batter from the sides of the bowl."
},
{
"text": "Transfer the dough to a clean bowl."
},
{
"text": "Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (about 85F) until doubled in size, about 1 hour."
},
{
"text": "Turn the dough out onto a well-floured counter."
},
{
"text": "Roll into a 9 x 12-inch rectangle."
},
{
"text": "Gently spread 1 tablespoon of softened butter on the dough."
},
{
"text": "In a small bowl, combine the cinnamon and remaining 3 tablespoons sugar; sprinkle onto the dough, leaving a 1/2-inch border around the dough."
},
{
"text": "Roll the dough up like a jelly roll, starting from the larger side."
},
{
"text": "Cut the dough into 12 equal pieces."
},
{
"text": "Place the rolls in a 9 x 13-inch casserole dish that has been greased with the other tablespoon of softened butter, tucking the loose ends of the dough under each roll so theyll hold together when baked."
},
{
"text": "Cover the pan with a clean kitchen towel and let the rolls rise in a warm place (about 85F) until doubled in size, about 1 hour."
},
{
"text": "Preheat the oven to 350F."
},
{
"text": "Bake the rolls for 15 to 20 minutes, or until light golden brown."
},
{
"text": "Brush the hot caramel sauce on the rolls while still hot."
},
{
"text": "In a large pot set over medium-high heat, melt the butter."
},
{
"text": "Add the brown sugar, granulated sugar, and honey."
},
{
"text": "Bring to a boil, and cook for 4 to 5 minutes, stirring once or twice (watch carefully to avoid scorching)."
},
{
"text": "Remove the pot from the heat and swirl in the cream until it is fully incorporated."
},
{
"text": "Be very careful when adding the cream because the mixture will bubble up."
},
{
"text": "Sandys Granny Haley made the best cinnamon rolls in the world."
},
{
"text": "It seemed so effortless and magical to her grandkids."
},
{
"text": "The smell the cinnamon wafting through the house stopped people in their tracks."
},
{
"text": "As Sandy grew older and really began to appreciate the lessons given her by her family, she started taking note when Granny would cook."
},
{
"text": "Unfortunately for Sandy, one of her biggest regrets was not getting the exact measurements for the cinnamon rolls."
},
{
"text": "When Sandy graduated from culinary school, one of the first tasks given to her by her mother was to re-create Grannys cinnamon rolls."
},
{
"text": "Sandy was able to locate an old hand-written recipe card with the general method, but the problem was that the recipe said things like a drop of this and a handful of that."
},
{
"text": "Sandy has worked diligently on these cinnamon rolls."
},
{
"text": "She feels like hers have gotten really close to Grannys, but she thinks Grannys hands must have been much smaller."
},
{
"text": "Her laughter and tiny hands are missed."
}
] |
[
{
"text": "2 cups plain flour"
},
{
"text": "2 teaspoons baking powder"
},
{
"text": "1 cup grated cheese (low fat if preferred)"
},
{
"text": "2 bacon, rashers finely diced"
},
{
"text": "2 tablespoons finely chopped chives"
},
{
"text": "1 cup milk (I use skim)"
},
{
"text": "2 eggs"
}
] |
http://www.food.com/recipe/cheese-puffs-34684
|
train
|
Cheese Puffs
|
0012e20794
|
[
{
"text": "Sift flour and baking powder together."
},
{
"text": "Stir in cheese, bacon and chives."
},
{
"text": "Mix milk and eggs together and then add to flour mix, stirring until just combined."
},
{
"text": "Spoon into prepared muffins tins."
},
{
"text": "Bake in moderately hot oven 200deg C/380deg F for 15- 20 minutes."
}
] |
[
{
"text": "1 lb rectangle shaped queso fresco (I like the one from Costco)"
},
{
"text": "10 ounces bagel chips or 10 ounces crostini or 10 ounces crackers"
},
{
"text": "5 ounces raspberry jelly or 5 ounces blackberry jelly or 5 ounces apricot jam or 5 ounces pepper jelly"
}
] |
http://www.food.com/recipe/hot-cheese-254491
|
train
|
Hot Cheese!
|
0012e42c69
|
[
{
"text": "Preheat an electric griddle or VERY nonstick pan on medium heat."
},
{
"text": "Cut cheese into 2\" by 1\" retangles that are about 1/2\" thick."
},
{
"text": "Spray griddle or nonstick pan with cooking spray and place the cheese rectangles, leaving a little space between them, on the giddle or non stick pan."
},
{
"text": "Let the cheese brown on that side, about 3 minutes, then flip to brown on the other side."
},
{
"text": "Serve cheese on bagel chips, crostini, or other crackers with a dap of jelly or jam on top."
}
] |
[
{
"text": "4 large eggs"
},
{
"text": "4 large egg whites"
},
{
"text": "1 cup nonfat milk"
},
{
"text": "2 tablespoons Dijon mustard"
},
{
"text": "1 teaspoon fresh rosemary, minced"
},
{
"text": "14 teaspoon fresh ground pepper"
},
{
"text": "5 cups chopped spinach, wilted (see Tip)"
},
{
"text": "4 cups whole grain bread (cut into 1-inch cubes, crusts removed if desired)"
},
{
"text": "1 cup ham steak, diced"
},
{
"text": "12 cup jarred roasted red pepper, chopped"
},
{
"text": "34 cup shredded gruyere cheese or 34 cup swiss cheese"
}
] |
http://www.food.com/recipe/healthy-ham-cheese-breakfast-casserole-473858
|
val
|
Healthy Ham & Cheese Breakfast Casserole
|
00130ef4a5
|
[
{
"text": "Preheat oven to 375 degrees F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray."
},
{
"text": "Whisk eggs, egg whites and milk in a medium bowl."
},
{
"text": "Add mustard, rosemary and pepper; whisk to combine."
},
{
"text": "Toss spinach, bread, ham and roasted red peppers in a large bowl."
},
{
"text": "Add the egg mixture and toss well to coat."
},
{
"text": "Transfer to the prepared baking dish and push down to compact."
},
{
"text": "Cover with foil."
},
{
"text": "Bake until the custard has set, 40 to 45 minutes."
},
{
"text": "Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more."
},
{
"text": "Transfer to a wire rack and cool for 15 to 20 minutes before serving."
},
{
"text": "TIPS."
},
{
"text": "Tip: To wilt spinach, rinse thoroughly with cool water."
},
{
"text": "Transfer to a large microwave-safe bowl."
},
{
"text": "Cover with plastic wrap and punch several holes in it."
},
{
"text": "Microwave on High until wilted, 2 to 3 minutes."
},
{
"text": "Squeeze out excess moisture before adding the spinach to the recipe."
},
{
"text": "MAKE AHEAD TIP: Prepare casserole through Step 2; refrigerate overnight."
},
{
"text": "Let stand at room temperature while the oven preheats."
},
{
"text": "Bake as directed in Step 3."
}
] |
[
{
"text": "8 lamb loin chops"
},
{
"text": "12 ounce butter"
},
{
"text": "1 onion, sliced"
},
{
"text": "4 tablespoons beer"
},
{
"text": "14 teaspoon dried mixed herbs"
},
{
"text": "3 fluid ounces double cream"
},
{
"text": "2 ounces sharp cheddar cheese, shredded and mixed with 2 tsp. snipped chives"
}
] |
http://www.food.com/recipe/lamb-chops-au-gratin-18767
|
test
|
Lamb Chops au Gratin
|
001310c451
|
[
{
"text": "Broil or grill the chops for 5-10 minutes on each side, depending on the thickness."
},
{
"text": "Remove and keep warm."
},
{
"text": "Melt the butter in a non-stick pan, add the onions and cook until soft."
},
{
"text": "Add the beer and herbs and boil for 1 minute, stir in the cream and heat through."
},
{
"text": "Remove from the heat, add the cheese and chives and stir until melted."
},
{
"text": "Pour over the chops and serve immediately."
}
] |
[
{
"text": "5 each large apples peeled, cored & sliced"
},
{
"text": "1 1/2 cup all-purpose flour"
},
{
"text": "1 1/2 cup granulated sugar"
},
{
"text": "1 each eggs"
},
{
"text": "1 stick margarine"
},
{
"text": "2 tsp ground cinnamon"
},
{
"text": "1/2 cup brown sugar"
},
{
"text": "1 tsp baking powder"
},
{
"text": "1 pinch salt"
}
] |
https://cookpad.com/us/recipes/347610-apple-crunch
|
train
|
Apple crunch
|
0013176788
|
[
{
"text": "Heat oven to 350."
},
{
"text": "Spray a 8x8 baking dish with pan coating."
},
{
"text": "Arrange apples in 2 layers sprinkling with cinnamon."
},
{
"text": ".i also added a little nutmeg and ground cloves."
},
{
"text": ".. use 1/2 the brown sugar each layer."
},
{
"text": "Dot the top with 1/2 the margarine."
},
{
"text": "Add the dry ingredients together and combine well."
},
{
"text": "Add the remaining margarine and mix with your hand until incorporated then mix in the egg until crumbly."
},
{
"text": "Pour the topping mixture over apples."
},
{
"text": "Bake about 40 minutes."
},
{
"text": "I turned off the oven and left it in for 12 more minutes just keep an eye on it."
},
{
"text": "."
}
] |
[
{
"text": "1- 1/2 cup All-purpose Flour"
},
{
"text": "2 teaspoons Baking Powder"
},
{
"text": "1/2 teaspoons Salt"
},
{
"text": "1/2 sticks Unsalted Butter, Room Temperature"
},
{
"text": "1/4 cups Granulated Sugar"
},
{
"text": "1/4 cups Brown Sugar"
},
{
"text": "1 whole Large Egg"
},
{
"text": "1 teaspoon Vanilla Extract"
},
{
"text": "1/2 cups Milk"
},
{
"text": "4 ounces, weight Chocolate"
},
{
"text": "13 cups Unsalted Butter, Cut Into Cubes"
},
{
"text": "2 teaspoons Corn Syrup"
},
{
"text": "1/4 cups Milk"
},
{
"text": "1 teaspoon Clear Vanilla Extract"
},
{
"text": "2 cups Powdered Sugar"
},
{
"text": "1 drop Food Coloring Paste Of Your Choice"
},
{
"text": "1 Tablespoon Sprinkles Of Your Choice"
}
] |
http://tastykitchen.com/recipes/breakfastbrunch/mini-baked-donuts/
|
train
|
Mini Baked Donuts
|
00131a818b
|
[
{
"text": "Preheat oven to 375 F. Grease two 12-count mini muffin pans."
},
{
"text": "In a bowl, mix together flour, baking powder and salt."
},
{
"text": "Set aside."
},
{
"text": "In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy."
},
{
"text": "Add the egg and continue mixing until incorporated."
},
{
"text": "Add vanilla and mix until combined."
},
{
"text": "Working in batches, add the flour mixture to the butter mixture, alternating with milk."
},
{
"text": "Continue until all of the flour and milk have been added."
},
{
"text": "Transfer the batter to a piping bag attached to a round tip, and pipe the batter in the donut pan only filling each space halfway full."
},
{
"text": "Put pans into the heated oven."
},
{
"text": "Bake until risen and browned, about 8 to 10 minutes."
},
{
"text": "Let donuts cool on a wire rack before glazing."
},
{
"text": "To prepare the chocolate glaze, place all ingredients in a medium heatproof bowl over a pot of simmering water."
},
{
"text": "Stir the mixture with a wooden spoon until melted and smooth, about 5 minutes."
},
{
"text": "To prepare the vanilla glaze, whisk all ingredients (except coloring) slowly until slightly thickened."
},
{
"text": "Add one drop of coloring paste if desired."
},
{
"text": "Dunk each donut into the glaze and place it on a wire rack."
},
{
"text": "Add sprinkles to the top of donuts right away, if desired."
},
{
"text": "Let glaze set for 5 minutes."
}
] |
[
{
"text": "3 whole Garlic Cloves, Finely Chopped"
},
{
"text": "1 piece 1\" Ginger, Finely Chopped"
},
{
"text": "1 whole Medium Red Pepper, Julienned"
},
{
"text": "1 whole Broccoli Stem, Peeled And Julienned"
},
{
"text": "1 head Broccoli Florets"
},
{
"text": "1 whole Handful Snow Peas"
},
{
"text": "1 pound Boneless Skinless Chicken Breast, Cut In 1/2\" Wide And 3\" Long Pieces"
},
{
"text": "1 teaspoon Soy Sauce, Or More As Desired"
},
{
"text": "Vegetable Oil"
},
{
"text": "1 cup Jasmine Rice, Cooked According To Package Instructions"
},
{
"text": "Optional Garnishes: Green Onions, Cilantro, Crushed Peanuts, Red Pepper Flakes"
},
{
"text": "1/2 cups Smooth Peanut Butter"
},
{
"text": "1 Tablespoon Soy Sauce"
},
{
"text": "1/2 teaspoons Red Pepper Flake"
},
{
"text": "1 whole Lime, Juiced"
},
{
"text": "1 Tablespoon Light Brown Sugar"
},
{
"text": "5 Tablespoons Hot Water"
}
] |
http://tastykitchen.com/recipes/main-courses/chicken-stir-fry-with-peanut-sauce/
|
train
|
Chicken Stir-Fry with Peanut Sauce
|
0013350f98
|
[
{
"text": "Cook the rice according to directions on the bag and keep warm until needed."
},
{
"text": "In a small food processor, combine all ingredients needed for the peanut sauce except the water."
},
{
"text": "Blend on low until smooth, then add hot water as needed for desired consistency."
},
{
"text": "We have found using 5 tablespoons of water works well."
},
{
"text": "Coat the bottom of a wok with vegetable oil and bring to high heat."
},
{
"text": "Add garlic and ginger, and stir for about 30 seconds."
},
{
"text": "Next, add the red peppers, broccoli stem, broccoli florets, and snow peas."
},
{
"text": "Toss to coat the vegetables with oil."
},
{
"text": "Cook for about 2 minutes and add oil as needed to continue cooking process."
},
{
"text": "Add chicken to the wok and toss with a bit more soy sauce (about 1 teaspoon)."
},
{
"text": "Cook for about 6 minutes or until chicken is cooked through."
},
{
"text": "Turn off heat and let stir-fry rest for 5 minutes."
},
{
"text": "Serve stir-fry atop warm rice and ladle the straight-from-heaven peanut sauce on it."
},
{
"text": "Be generous."
},
{
"text": "Add green onions, cilantro, crushed peanuts, and more red pepper flakes as desired."
}
] |
[
{
"text": "2 cups plus 2 teaspoons canola oil, divided"
},
{
"text": "1 cup walnut halves"
},
{
"text": "1 cup fresh orange juice"
},
{
"text": "6 tablespoons rice vinegar"
},
{
"text": "6 tablespoons soy sauce"
},
{
"text": "6 tablespoons honey"
},
{
"text": "2 tablespoons cornstarch"
},
{
"text": "4 scallions, thinly sliced on the bias, whites and greens kept separate"
},
{
"text": "2 strips orange or tangerine peel"
},
{
"text": "3 tablespoons fresh ginger, chopped"
},
{
"text": "2 tablespoons garlic, minced"
},
{
"text": "2 whole dried chilies"
},
{
"text": "1 large head broccoli, cut into florets (about 4 cups)"
},
{
"text": "3 carrots, peeled and thinly sliced into half moons"
},
{
"text": "1 large red bell pepper, sliced into 2-inch sticks"
},
{
"text": "1/4 cup chicken broth or water"
},
{
"text": "2 teaspoons toasted sesame oil"
},
{
"text": "2 oranges, supremed (about 2/3 cup segments)"
},
{
"text": "Cooked rice, for serving"
}
] |
http://www.foodrepublic.com/recipes/crispy-walnut-sweet-sour-stir-fry-recipe/
|
val
|
Crispy Walnut Sweet & Sour Stir-Fry
|
001341d70b
|
[
{
"text": "In a small saucepan, heat the 2 cups of oil to 350F."
},
{
"text": "Fry the walnuts until golden and crispy, about 2 minutes."
},
{
"text": "Using a slotted spoon, remove the nuts to a paper towel to drain."
},
{
"text": "In a bowl, whisk together the orange juice, rice vinegar, soy sauce, honey and cornstarch and set aside."
},
{
"text": "In a large skillet, heat the remaining 2 tablespoons canola oil on high heat."
},
{
"text": "Add the scallion whites, citrus peel, ginger, garlic and chilies and cook, stirring, until fragrant, about 1-2 minutes."
},
{
"text": "Add the broccoli, carrots, peppers, and broth and cook until the vegetables begin to soften, about 2-3 minutes."
},
{
"text": "Give the reserved sauce a stir, then add it to the skillet and cook, stirring, until a shiny glaze forms."
},
{
"text": "Stir in the sesame oil and remove from the heat."
},
{
"text": "Gently stir in the orange segments and fried walnuts."
},
{
"text": "Divide among four bowls and garnish with the scallion greens."
},
{
"text": "Serve with rice."
}
] |
[
{
"text": "12 lb yolk-free egg noodles"
},
{
"text": "3 tablespoons all-purpose flour"
},
{
"text": "1 cup reduced-sodium chicken broth"
},
{
"text": "2 teaspoons grapeseed oil"
},
{
"text": "1 diced onion"
},
{
"text": "2 cups nonfat milk"
},
{
"text": "12 tablespoon Dijon mustard"
},
{
"text": "1 tablespoon fresh tarragon"
},
{
"text": "1 (10 ounce) package frozen peas"
},
{
"text": "2 cups chopped chicken"
},
{
"text": "12 cup reduced-fat cheddar cheese"
}
] |
http://www.food.com/recipe/ww-7-point-chicken-noodle-casserole-298193
|
train
|
Ww 7 Point Chicken Noodle Casserole
|
001351e350
|
[
{
"text": "Preheat oven top 350 degrees."
},
{
"text": "Spray a 2 quart high sided baking dish with nonstick spray."
},
{
"text": "cook the noodles per package directions drain and set aside."
},
{
"text": "meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves."
},
{
"text": "Heat the oil in a large saucepan over medium heat."
},
{
"text": "Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer."
},
{
"text": "Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon."
},
{
"text": "Mix the peas and chicken in with sauce."
},
{
"text": "pour noodles into baking dish then top with sauce mixture."
},
{
"text": "Stir the mixture together then top with cheese."
},
{
"text": "Bake Until bubbling and golden brown abour 40 minute."
},
{
"text": "Let stand for 5 min then serve."
}
] |
[
{
"text": "2 cups low-sodium vegetable broth"
},
{
"text": "2 Tbs. olive oil, divided"
},
{
"text": "6 oz. shiitake mushrooms, sliced (about 2 cups)"
},
{
"text": "1 poblano chile, diced (about 1/4 cup)"
},
{
"text": "2 shallots, minced (about 1/4 cup)"
},
{
"text": "1 carrot, diced (about 1/2 cup)"
},
{
"text": "1 8.8-oz. box Israeli couscous"
},
{
"text": "1/2 cup fresh or frozen peas"
},
{
"text": "3 Tbs. chopped chives, plus more for garnish"
},
{
"text": "2 Tbs. chopped tarragon"
}
] |
http://www.vegetariantimes.com/recipe/israeli-couscous-risotto-with-shiitakes/
|
test
|
Israeli Couscous Risotto with Shiitakes
|
0013592bfb
|
[
{
"text": "Bring broth and 2 cups water to a boil in saucepan."
},
{
"text": "Reduce heat to low."
},
{
"text": "Heat 1 Tbs."
},
{
"text": "oil in large saucepan over medium heat."
},
{
"text": "Add mushrooms and poblano, and saute 5 minutes, or until mushrooms have released their juices."
},
{
"text": "Transfer to plate, and set aside."
},
{
"text": "Heat remaining 1 Tbs."
},
{
"text": "oil in same pan over medium heat."
},
{
"text": "Add shallots, and saute 2 minutes, or until soft."
},
{
"text": "Add carrot, and saute 3 minutes more."
},
{
"text": "Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly."
},
{
"text": "Stir 1/4 cup broth mixture into couscous mixture."
},
{
"text": "Reduce heat to medium low."
},
{
"text": "Add 1/4 cup more liquid, and cook until liquid has been absorbed."
},
{
"text": "Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used, adding more water if necessary to finish cooking."
},
{
"text": "Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through."
},
{
"text": "Stir in 3 Tbs."
},
{
"text": "chives and tarragon, and season with salt and pepper."
},
{
"text": "Serve garnished with remaining chives."
}
] |
[
{
"text": "4 (5 ounce) boneless skinless, trimmed chicken breasts"
},
{
"text": "12 cup kosher salt"
},
{
"text": "12 cup sugar"
},
{
"text": "1 12 cups all-purpose flour"
},
{
"text": "2 eggs"
},
{
"text": "14 cup milk"
},
{
"text": "1 12 cups dried breadcrumbs"
},
{
"text": "1 12 cups panko breadcrumbs"
},
{
"text": "14 teaspoon dried oregano"
},
{
"text": "14 teaspoon dried basil"
},
{
"text": "1 teaspoon dried parsley"
},
{
"text": "1 teaspoon fine sea salt"
},
{
"text": "12 teaspoon fresh ground black pepper"
},
{
"text": "1 lb fresh mozzarella cheese, sliced"
},
{
"text": "14 lb parmigiano-reggiano cheese, plus extra for garnish, grated"
},
{
"text": "olive oil, for frying (about 2 cups)"
},
{
"text": "1 lb penne rigate, cooked al dente"
},
{
"text": "tomato sauce, recipe follows"
},
{
"text": "14 cup minced Italian parsley, for garnish"
},
{
"text": "2 tablespoons extra virgin olive oil"
},
{
"text": "1 yellow onion, minced"
},
{
"text": "4 garlic cloves, crushed"
},
{
"text": "6 cups peeled and diced roma tomatoes"
},
{
"text": "1 tablespoon thinly sliced fresh basil leaf"
},
{
"text": "12 tablespoon chopped fresh oregano leaves"
},
{
"text": "salt & freshly ground black pepper"
}
] |
http://www.food.com/recipe/slamma-jamma-parmigiana-406398
|
train
|
Slamma Jamma Parmigiana
|
00137323cc
|
[
{
"text": "Lightly pound the chicken breasts to 1/2-inch thickness."
},
{
"text": "Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved."
},
{
"text": "Add the chicken breasts and soak at room temperature for 30 minutes."
},
{
"text": "Place the flour in a medium bowl."
},
{
"text": "Remove the chicken from the brine."
},
{
"text": "Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour."
},
{
"text": "Shake off the excess flour and transfer to a large plate."
},
{
"text": "Mix the eggs and milk in medium bowl and whisk thoroughly."
},
{
"text": "In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper."
},
{
"text": "Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off."
},
{
"text": "Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere."
},
{
"text": "Preheat the broiler."
},
{
"text": "Let the breaded chicken sit for 5 minutes before frying."
},
{
"text": "In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken."
},
{
"text": "Cook the chicken in batches until golden brown on both sides."
},
{
"text": "Remove from the pan when cooked and place on a sheet tray."
},
{
"text": "Repeat with remaining chicken."
},
{
"text": "When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top."
},
{
"text": "Place under the broiler until the cheese melts and is golden brown."
},
{
"text": "Serve chicken over pasta and ladle tomato sauce on top."
},
{
"text": "Garnish with additional Parmesan and parsley."
},
{
"text": "Tomato Sauce:."
},
{
"text": "Heat the olive oil over medium heat in a saucepan."
},
{
"text": "Add the onions and cook until translucent."
},
{
"text": "Add the garlic and cook until almost brown, then add tomatoes."
},
{
"text": "Saute for 30 minutes over low to medium heat."
},
{
"text": "Add the basil and oregano and continue to cook for 30 minutes longer."
},
{
"text": "Puree in a food mill or let cool and puree in a food processor."
},
{
"text": "Season with salt and pepper, to taste."
},
{
"text": "."
}
] |
[
{
"text": "1 14 cups date sugar"
},
{
"text": "34 cup brown rice syrup"
},
{
"text": "10 ounces prune puree"
},
{
"text": "4 egg whites"
},
{
"text": "2 teaspoons vanilla"
},
{
"text": "2 teaspoons butter flavor extract"
},
{
"text": "3 cups old fashioned oats (Irish or Scottish are best)"
},
{
"text": "2 cups oat bran, unprocessed"
},
{
"text": "1 cup whole wheat flour"
},
{
"text": "1 cup unbleached white flour"
},
{
"text": "1 12 teaspoons baking soda"
},
{
"text": "12 teaspoon baking powder"
},
{
"text": "12 teaspoon salt"
},
{
"text": "13 cup cocoa powder"
},
{
"text": "1 cup chopped walnuts or 1 cup almonds or 1 cup pecans"
}
] |
http://www.food.com/recipe/diet-cookies-329778
|
train
|
Diet Cookies
|
0013797989
|
[
{
"text": "Preheat oven to 325 degrees."
},
{
"text": "Whisk together wet ingredients."
},
{
"text": "Whisk together dry ingredients."
},
{
"text": "Combine both bowls and mix with hands ( mix will be thick)."
},
{
"text": "Make into patties ( cookie size)."
},
{
"text": "Cook for 15 minutes."
}
] |
[
{
"text": "1 lb hamburger"
},
{
"text": "1 onion (chopped)"
},
{
"text": "1 can mushroom"
},
{
"text": "1 can tomato sauce"
},
{
"text": "1 can tomato puree"
},
{
"text": "1 can tomato paste"
},
{
"text": "12 bottle ketchup"
},
{
"text": "1 can water"
},
{
"text": "12 teaspoon Worcestershire sauce"
},
{
"text": "1 tablespoon parsley"
},
{
"text": "12 teaspoon baking soda"
}
] |
http://www.food.com/recipe/grandmas-spaghetti-sauce-16846
|
train
|
Grandma's Spaghetti Sauce
|
001381ebb7
|
[
{
"text": "Brown meat and add all other ingredients."
},
{
"text": "Simmer and Serve."
}
] |
[
{
"text": "3 cups white wine vinegar"
},
{
"text": "1 cup water"
},
{
"text": "1/2 cup sugar"
},
{
"text": "1 teaspoon crushed red pepper"
},
{
"text": "1 teaspoon cumin seed"
},
{
"text": "1 teaspoon coriander seed"
},
{
"text": "1 teaspoon white pepper"
},
{
"text": "1/2 teaspoon cloves"
},
{
"text": "1 bay leaf"
},
{
"text": "6 cloves garlic"
},
{
"text": "1 cup carrots, cut on bias"
},
{
"text": "1 cup cauliflower florets"
},
{
"text": "1 cup red pepper, cut into 1/4-inch slices"
},
{
"text": "1 cup sliced red onion"
},
{
"text": "1 cup baton of zucchini"
}
] |
http://www.foodnetwork.com/recipes/pickled-vegetables-recipe3.html
|
val
|
Pickled Vegetables
|
001383883d
|
[
{
"text": "Bring vinegar, water, sugar and spices to a boil."
},
{
"text": "In succession add carrots, cauliflower, red pepper, onions and zucchini, leaving 2-3 minutes between addition of each vegetable."
},
{
"text": "Remove from heat and let cool."
}
] |
[
{
"text": "3 ounce. box strawberry Jello"
},
{
"text": "1 c. boiling water"
},
{
"text": "1 pack unsweetened strawberry kool-aid"
},
{
"text": "2 quarts. cool water"
},
{
"text": "2 1/2 c. sugar"
},
{
"text": "46 ounce. can pineapple juice"
},
{
"text": "10 ounce. 7-Up"
},
{
"text": "2 pts. pineapple sherbet"
}
] |
http://cookeatshare.com/recipes/bride-s-pink-punch-28820
|
val
|
Bride's Pink Punch Recipe
|
0013894a19
|
[
{
"text": "Dissolve Jello in boiling water."
},
{
"text": "Mix kool-aid, cool water and sugar."
},
{
"text": "Add in Jello with kool-aid and pineapple juice."
},
{
"text": "Store till ready to use."
},
{
"text": "Add in 7-Up and spoonfuls of sherbet when ready to serve."
},
{
"text": "Serves 35 people."
},
{
"text": "(To make Peach Punch, substitute orange Jello for strawberry Jello and orange kool-aid for strawberry kool-aid.)"
}
] |
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