ingredients
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[
{
"text": "1 qt heavy cream"
},
{
"text": "3 T Dijon mustard"
},
{
"text": "1/4 cup (60 ml) white wine"
},
{
"text": "1 t white pepper"
},
{
"text": "1 T paprika"
},
{
"text": "2 T capers"
},
{
"text": "2 T honey"
},
{
"text": "1 T chopped parsley"
},
{
"text": "cornstarch to thicken"
}
] |
http://online-cookbook.com/goto/cook/rpage/0000D4
|
train
|
Honey Dijon Cream Sauce
|
001a300b82
|
[
{
"text": "Reduce cream by 1/4 (over medium-low heat, stirring frequently so it doesn't burn)"
},
{
"text": "Add remaining ingredients except for cornstarch."
},
{
"text": "Bring to gentle boil and thicken to desired consistency."
},
{
"text": "Salt and white pepper to taste."
}
] |
[
{
"text": "4 cups torn spinach leaves"
},
{
"text": "1 can (11 oz.) mandarin oranges, drained"
},
{
"text": "1 small red onion, thinly sliced"
},
{
"text": "1 cup raisins"
},
{
"text": "1/4 cup PLANTERS Sliced Almonds, toasted"
},
{
"text": "1 pkg. (8 oz.) KRAFT Shredded Fat Free Cheddar Cheese"
},
{
"text": "1/2 cup KRAFT Light Red Wine Vinaigrette Dressing"
}
] |
http://www.kraftrecipes.com/recipes/cheesy-sunshine-spinach-salad-53486.aspx
|
train
|
Cheesy Sunshine Spinach Salad
|
001a36e044
|
[
{
"text": "Toss spinach, oranges, onion, raisins, almonds and cheese in large bowl."
},
{
"text": "Add dressing; mix lightly."
}
] |
[
{
"text": "1 cup unsalted butter, room temperature"
},
{
"text": "12 cup granulated sugar"
},
{
"text": "2 cups all-purpose flour"
},
{
"text": "14 teaspoon salt"
},
{
"text": "4 extra-large eggs, room temperature"
},
{
"text": "1 23 cups granulated sugar"
},
{
"text": "1 tablespoon grated lemon zest (1-2 lemons)"
},
{
"text": "12 tablespoon grated lime zest (1-2 limes)"
},
{
"text": "23 cup freshly squeezed lemon juice"
},
{
"text": "23 cup all-purpose flour"
}
] |
http://www.food.com/recipe/lemon-lime-bars-437755
|
test
|
Lemon Lime Bars
|
001a51a867
|
[
{
"text": "Line a 9x13 pan with foil, leaving an overhang around the edges."
},
{
"text": "Spray the foil."
},
{
"text": "Prepare the crust: Cream the butter and sugar until light."
},
{
"text": "Combine the flour and salt."
},
{
"text": "Add to the butter mixture until just mixed."
},
{
"text": "Dump onto a well-floured board and gather into a ball."
},
{
"text": "Flatten the dough and press it into the prepared pan, covering the bottom and a 1/2-inch edge on all sides."
},
{
"text": "Chill for 30 minutes."
},
{
"text": "Preheat oven to 350F Bake the crust for 15-20 minutes, until very lightly browned."
},
{
"text": "Allow to cool on a wire rack, leaving the oven on."
},
{
"text": "Prepare the filling: Whisk together the eggs, sugar, zests, juice, and flour."
},
{
"text": "Pour into the crust and bake for 20-25 minutes, until the filling is set."
},
{
"text": "Let cool to room temperature."
}
] |
[
{
"text": "1/2 cup butter, softened"
},
{
"text": "1/2 cup white sugar"
},
{
"text": "2 eggs"
},
{
"text": "1 cup milk"
},
{
"text": "1/2 cup plain yogurt"
},
{
"text": "1 teaspoon vanilla extract"
},
{
"text": "3 cups self-rising flour"
},
{
"text": "1/2 cup semisweet chocolate chips"
}
] |
http://allrecipes.com/recipe/chocolate-chip-muffins-ii/
|
train
|
Chocolate Chip Muffins II
|
001a5d1d77
|
[
{
"text": "Preheat oven to 350 degrees F (175 degrees C)."
},
{
"text": "Lightly grease 12 muffin cups."
},
{
"text": "In a large bowl, cream together butter and sugar."
},
{
"text": "Beat in eggs one at a time then stir in the milk, yogurt and vanilla."
},
{
"text": "Blend in the flour, then fold in the chocolate chips."
},
{
"text": "Scoop batter into the prepared muffin cups."
},
{
"text": "Bake in prepared oven for 15 to 20 minutes."
},
{
"text": "Move to a wire rack to cool."
}
] |
[
{
"text": "12 ounces turkey breast tenderloins"
},
{
"text": "3 tablespoons Grape-nuts cereal"
},
{
"text": "3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese"
},
{
"text": "34 teaspoon dried Italian seasoning, crushed"
},
{
"text": "18-14 teaspoon ground red pepper"
},
{
"text": "1 egg white"
},
{
"text": "1 tablespoon water"
},
{
"text": "1 (12 ounce) packagedried spinach fettuccine"
},
{
"text": "4 medium zucchini (about 3-1/2 cups) or 4 medium summer squash, halved lengthwise and thinly sliced (about 3-1/2 cups)"
},
{
"text": "2 cups low-fat chunky pasta sauce"
}
] |
http://www.food.com/recipe/parmesan-turkey-with-pasta-sauce-172030
|
val
|
Parmesan Turkey With Pasta Sauce
|
001a628737
|
[
{
"text": "Preheat oven to 400 degrees F."
},
{
"text": "Cut turkey tenderloin into 6 even pieces."
},
{
"text": "In a shallow bowl combine Grape Nuts cereal, Parmesan or Romano cheese, Italian seasoning, and ground red pepper."
},
{
"text": "In another shallow bowl slightly beat together egg white and water."
},
{
"text": "Dip tenderloin pieces in egg white mixture, then coat with cereal mixture."
},
{
"text": "Place turkey in a lightly greased baking pan."
},
{
"text": "Bake for 12 to 15 minutes until turkey is no longer pink, turning once."
},
{
"text": "Meanwhile, prepare pasta according to package directions."
},
{
"text": "During the last 2 minutes of cooking pasta, add zucchini or summer squash to pasta."
},
{
"text": "Drain pasta mixture; set aside."
},
{
"text": "Keep warm."
},
{
"text": "In a small saucepan heat pasta sauce."
},
{
"text": "To serve, arrange pasta and squash on dinner plates."
},
{
"text": "Top with turkey and sauce."
}
] |
[
{
"text": "600 g kumara (sweet potato)"
},
{
"text": "2 tablespoons olive oil or 2 tablespoons vegetable oil"
},
{
"text": "3 teaspoons sweet smoked paprika"
},
{
"text": "salt"
},
{
"text": "fresh ground black pepper"
}
] |
http://www.food.com/recipe/baked-kumera-sweet-potato-with-sweet-smoked-paprika-460401
|
train
|
Baked Kumera (Sweet Potato) With Sweet Smoked Paprika
|
001a666254
|
[
{
"text": "Preheat oven to 180C /350F and line a baking tray with baking paper."
},
{
"text": "Peel and cut the kumera into 2.5cm /1 inch chunks."
},
{
"text": "Place the pumpkin in a large bowl or plastic bag."
},
{
"text": "Add the oil and toss to coat."
},
{
"text": "Transfer the kumera chunks to the baking tray and sprinkle all sides with the sweet smoked paprika."
},
{
"text": "Season with salt and freshly ground black pepper."
},
{
"text": "Bake for 30 to 35 minutes or until golden and tender."
}
] |
[
{
"text": "1 all-purpose flour"
},
{
"text": "1 pepper"
},
{
"text": "1 salt"
},
{
"text": "1 lard"
},
{
"text": "1 chicken pieces"
},
{
"text": "1 paprika"
},
{
"text": "3 eggs"
}
] |
https://cookpad.com/us/recipes/341349-mommys-fried-chicken
|
train
|
Mommy's Fried chicken
|
001a6c3324
|
[
{
"text": "Season chicken with seasoning"
},
{
"text": "Dip chicken in eggs"
},
{
"text": "Flour chicken"
},
{
"text": "Fry in lard until done"
}
] |
[
{
"text": "1 cup apple sauce"
},
{
"text": "2 cups eggs"
},
{
"text": "1/3 cup vegetable oil"
},
{
"text": "1/2 cup nuts, chopped"
},
{
"text": "1/2 cup raisins"
},
{
"text": "2-1/2 cup Carnation Basic Muffin Mix"
}
] |
http://www.foodgeeks.com/recipes/4664
|
train
|
Apple n' Spice Muffins
|
001a7575d1
|
[
{
"text": "In a medium bowl, combine apple sauce, eggs, oil, nuts and raisins."
},
{
"text": "Stir in Carnation Basic Muffin Mix until just moistened."
},
{
"text": "Spoon batter equally into 12 greased or paper lined muffiin cups."
},
{
"text": "Bake in 350F oven for 20-25 minutes until muffins spring back when lightly touched."
},
{
"text": "Cool slightly; remove from muffin cups."
}
] |
[
{
"text": "1 teaspoon olive oil"
},
{
"text": "1 pound zucchini, sliced 1/4-inch thick, at an angle"
},
{
"text": "Kosher salt and freshly ground black pepper"
},
{
"text": "Pinch of Hungarian paprika"
},
{
"text": "1/2 cup panko breadcrumbs (Japanese)"
},
{
"text": "1/4 cup grated Parmesan cheese"
},
{
"text": "8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped"
},
{
"text": "1 tablespoon olive oil"
}
] |
http://www.foodnetwork.com/recipes/sunny-anderson/baked-zucchini-recipe.html
|
train
|
Baked Zucchini
|
001a8d6729
|
[
{
"text": "Heat the oven to 350 degrees F."
},
{
"text": "Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish."
},
{
"text": "Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish."
},
{
"text": "Sprinkle with salt, pepper and paprika."
},
{
"text": "To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper."
},
{
"text": "Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil."
},
{
"text": "Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes."
}
] |
[
{
"text": "1/2 pkg. elbow macaroni"
},
{
"text": "1/2 pound grnd meat"
},
{
"text": "1 sm. onion, minced"
},
{
"text": "1 sm. green pepper, minced"
},
{
"text": "Garlic salt"
},
{
"text": "Salt to taste"
},
{
"text": "Black pepper to taste"
},
{
"text": "1 tbsp. sugar"
},
{
"text": "1 can tomato sauce"
}
] |
http://cookeatshare.com/recipes/macaroni-with-italian-sauce-goulash-17696
|
test
|
Macaroni With Italian Sauce Goulash Recipe
|
001aae3b1b
|
[
{
"text": "Cook macaroni according to directions on package, set aside."
},
{
"text": "Brown grnd meat, add in onion, green pepper to meat."
},
{
"text": "Cover and cook slowly till onion and pepper are wilted."
},
{
"text": "Add in garlic salt, salt and black pepper to taste."
},
{
"text": "Add in sugar and tomato sauce and cook covered for about 30 min."
},
{
"text": "Mix with cooked macaroni."
},
{
"text": "About 6 servings."
}
] |
[
{
"text": "2 cups unbleached all-purpose flour"
},
{
"text": "1 tablespoon baking powder"
},
{
"text": "2 tablespoons granulated sugar"
},
{
"text": "1 teaspoon salt"
},
{
"text": "1 large egg"
},
{
"text": "1 cup milk"
},
{
"text": "12 cup vegetable oil"
}
] |
http://www.food.com/recipe/muffins-basic-and-variations-6947
|
train
|
Muffins Basic and Variations
|
001ab60ef2
|
[
{
"text": "Grease 12 2 1/2-inch muffin cups."
},
{
"text": "Heat oven to 400 degrees F."
},
{
"text": "Sift Flour, baking powder, sugar and salt into a medium-sized bowl."
},
{
"text": "Stir to mix well."
},
{
"text": "In a small bowl, beat egg with a fork."
},
{
"text": "Add milk and oil."
},
{
"text": "Add all at once to dry ingredients."
},
{
"text": "Stir mixture only until dry ingredients are moistened."
},
{
"text": "Batter will be lumpy."
},
{
"text": "Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full."
},
{
"text": "Bake 15 to 20 minutes, or until golden brown."
},
{
"text": "Remove from pan and serve hot with butter, jam or marmalade."
},
{
"text": "VARIATIONS:"
},
{
"text": "GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid."
},
{
"text": "BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk."
},
{
"text": "Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour."
},
{
"text": "Add 1 cup mashed, peeled banana with the egg, milk and oil."
},
{
"text": "BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid."
},
{
"text": "ORANGE MUFFINS: Cut 2 peeled navel oranges into sections."
},
{
"text": "When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar."
},
{
"text": "CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter."
},
{
"text": "Serve hot with scrambled eggs and bacon for a special breakfast."
},
{
"text": "SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter."
},
{
"text": "Drop 1/2 t of your favorite jelly in center of batter."
},
{
"text": "Add batter to fill cup 2/3rds full."
},
{
"text": "Kids just love these as you will."
},
{
"text": "COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing."
},
{
"text": "For a snack have coconut muffins, butter and milk."
},
{
"text": "CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner."
},
{
"text": "Great with a steak and salad."
}
] |
[
{
"text": "1 (8 ounce) packagecajun sausage links, diced"
},
{
"text": "1 medium onion, diced"
},
{
"text": "1 small green bell pepper, diced"
},
{
"text": "2 garlic cloves, minced"
},
{
"text": "2 teaspoons salt"
},
{
"text": "1 teaspoon pepper"
},
{
"text": "12 teaspoon dried thyme"
},
{
"text": "12 teaspoon dried oregano"
},
{
"text": "2 lbs ground beef"
},
{
"text": "12 cup beef broth"
},
{
"text": "12 cup tomato sauce"
},
{
"text": "14 cup soft breadcrumbs"
},
{
"text": "1 large egg, lightly beaten"
},
{
"text": "2 tablespoons butter or 2 tablespoons margarine"
},
{
"text": "2 tablespoons all-purpose flour"
},
{
"text": "13 cup beef broth"
},
{
"text": "1 (8 ounce) can tomato sauce"
},
{
"text": "14 teaspoon salt"
},
{
"text": "14 teaspoon pepper"
}
] |
http://www.food.com/recipe/french-market-meatloaf-369029
|
train
|
French Market Meatloaf
|
001ab9a70d
|
[
{
"text": "Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender."
},
{
"text": "Drain on paper towels; cool."
},
{
"text": "Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture."
},
{
"text": "Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan."
},
{
"text": "Bake at 375 for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes."
},
{
"text": "Serve with Tomato Gravy."
},
{
"text": "Directions for Tomato Gravy:."
},
{
"text": "Melt butter in a small saucepan; whisk in flour, and cook, whisking constantly, 1 minute."
},
{
"text": "Gradually whisk in broth and tomato sauce; reduce heat, and simmer until thickened."
},
{
"text": "Whisk in salt and pepper."
}
] |
[
{
"text": "500 grams vanilla or chocolate muffin mix"
},
{
"text": "3 eggs"
},
{
"text": "2/3 cup oil or melted butter"
},
{
"text": "1 cup milk"
},
{
"text": "1 tsp vanilla essence"
}
] |
https://cookpad.com/us/recipes/350090-super-easy-fail-proof-budget-cake
|
test
|
Super easy fail proof budget cake
|
001ac13db4
|
[
{
"text": "Mix wet ingredients together."
},
{
"text": "Add to muffin mix."
},
{
"text": "Pour into a 22cm greased pan and bake at 180C for 25 minutes or until a toothpick inserted in the centre comes out clean."
}
] |
[
{
"text": "1 (11 ounce) jar marinated artichoke hearts"
},
{
"text": "12 cup chopped yellow onion"
},
{
"text": "2 garlic cloves, minced"
},
{
"text": "1 (11 ounce) can Italian-style stewed tomatoes"
},
{
"text": "1 cup dry pasta, rotini"
}
] |
http://www.food.com/recipe/pasta-with-tomatoes-and-artichokes-128130
|
val
|
Pasta With Tomatoes and Artichokes
|
001ac1c770
|
[
{
"text": "Pour a little of the oil from the artichokes into skillet,turn heat to med-high."
},
{
"text": "Add onion and garlic and cook til onion is transluscent."
},
{
"text": "Add stewed tomatoes and marinated."
},
{
"text": "artichokes (with liquid)."
},
{
"text": "Bring to boil, add pasta."
},
{
"text": "Reduce heat and simmer 8-10 minutes or til pasta is tender."
}
] |
[
{
"text": "1 pkg. (2-layer size) white cake mix"
},
{
"text": "1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding"
},
{
"text": "1-1/3 cups water"
},
{
"text": "4 eggs"
},
{
"text": "1/4 cup oil"
},
{
"text": "1-1/3 cups BAKER'S ANGEL FLAKE Coconut"
},
{
"text": "1 cup chopped PLANTERS Pecans"
}
] |
http://www.kraftrecipes.com/recipes/-11174.aspx
|
val
|
Coconut-Pecan Pudding Cake
|
001ace0e35
|
[
{
"text": "Heat oven to 350F."
},
{
"text": "Grease and flour three 9-inch round pans."
},
{
"text": "Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended."
},
{
"text": "Stir in coconut and nuts."
},
{
"text": "Pour into prepared pans."
},
{
"text": "Bake 35 min."
},
{
"text": "or until toothpick inserted in centers comes out clean."
},
{
"text": "(Do not underbake.)"
},
{
"text": "Cool 15 min."
},
{
"text": "Remove from pans to wire racks; cool completely."
},
{
"text": "Fill and frost as desired."
},
{
"text": "(Nutrition information is for unfrosted cake.)"
}
] |
[
{
"text": "12 cup butter"
},
{
"text": "12 cup brown sugar"
},
{
"text": "30 saltine crackers"
},
{
"text": "6 ounces chocolate chips"
}
] |
http://www.food.com/recipe/super-easy-toffee-crackers-358250
|
train
|
Super Easy Toffee Crackers
|
001af004ec
|
[
{
"text": "Preheat oven to 400 degrees F."
},
{
"text": "On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end."
},
{
"text": "Melt together butter and brown sugar."
},
{
"text": "Boil for 3 minutes without stirring."
},
{
"text": "Pour melted mixture over crackers."
},
{
"text": "Bake for 7 minutes."
},
{
"text": "Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts."
},
{
"text": "Top with your choice of toppings, nuts, coconut, candies, etc."
},
{
"text": "Allow to cool completely before breaking into squares."
}
] |
[
{
"text": "1 whole Recipe (or Store-bought Mix) For Cake-like Brownies, Enough For A 9x13 Pan"
},
{
"text": "1/2 teaspoons Baking Powder"
},
{
"text": "1/2 cups Butter, Softened"
},
{
"text": "1/2 cups Peanut Butter"
},
{
"text": "1/2 cups Sugar"
},
{
"text": "1 cup Brown Sugar"
},
{
"text": "1 teaspoon Vanilla"
},
{
"text": "1/4 cups Honey"
},
{
"text": "2 Tablespoons Milk"
},
{
"text": "2- 1/2 cups Flour, Up To 3 Cups If Needed"
},
{
"text": "1 teaspoon Baking Soda"
},
{
"text": "1 teaspoon Baking Powder"
},
{
"text": "1/2 teaspoons Salt"
},
{
"text": "1 bag (12 Oz. Size) Peanut Butter Chips, Or A Combination Of Milk Chocolate, Peanut Butter, And White Chocolate Chips"
}
] |
http://tastykitchen.com/recipes/desserts/peanut-butter-cookie-dough-brownies/
|
train
|
Peanut Butter Cookie Dough Brownies
|
001aff2ed1
|
[
{
"text": "Prepare brownie recipe, adding the 1/2 teaspoon baking powder to the dry ingredients."
},
{
"text": "Pour into prepared 9X13 pan."
},
{
"text": "Bake per recipe or package directions but remove from oven with about 5 minutes remaining on bake time; so, slightly underdone but firm on top and sides."
},
{
"text": "Meanwhile prepare the peanut butter cookie dough."
},
{
"text": "Cream butter, peanut butter and sugars."
},
{
"text": "Add vanilla, honey and milk."
},
{
"text": "Add dry ingredients, starting with 2 1/2 cups of flour, adding more only if needed to create a dough that you can work with your hands, but not as stiff as a rollout cookie dough."
},
{
"text": "Spread cookie dough over warm brownies, spreading to the edge."
},
{
"text": "Sprinkle with chips and return to oven for about 10 more minutes till cookie dough edges are browning and chips are melting."
},
{
"text": "Cool completely before cutting."
},
{
"text": "Note: I spread the cookie dough layer by picking up about 1/4 of the dough, flattening it between my palms, and laying it over a portion of the brownies in the pan."
},
{
"text": "Then, I just do the same with the rest until covered."
},
{
"text": "You can carefully use your fingers to seal any edges or breaks in the dough to look like a top pie crust."
}
] |
[
{
"text": "1 (16 ounce) box macaroni, cooked"
},
{
"text": "12 eggs, hardboiled"
},
{
"text": "1 green bell pepper, diced"
},
{
"text": "1 large sweet onion, diced"
},
{
"text": "2 large celery ribs, diced"
},
{
"text": "3 cups mayonnaise (we use Miracle Whip)"
},
{
"text": "2 tablespoons sugar"
},
{
"text": "1 (6 ounce) can shrimp, drained"
}
] |
http://www.food.com/recipe/bair-family-macaroni-salad-263055
|
train
|
Bair Family Macaroni Salad
|
001b01d4ff
|
[
{
"text": "Cook macaroni, prepare all veggies, and dice the eggs."
},
{
"text": "Drain macaroni and run cold water over it to bring it to room temperature."
},
{
"text": "Add all ingredients into very large bowl and mix (we use our clean hands for this)."
},
{
"text": "Refrigerate until thoroughly chilled."
},
{
"text": "Best when made a day in advance, to let the flavors mingle."
},
{
"text": "If using canned shrimp, they will break up and be very fine."
},
{
"text": "This means no one knows there's shrimp in it unless you tell them, so this can be your \"secret ingredient\"."
},
{
"text": ";)."
},
{
"text": "Larger shrimp can be used, this is just what mom always made it with."
}
] |
[
{
"text": "1 1/2 pound grnd beef"
},
{
"text": "1 pound grnd pork"
},
{
"text": "2 beaten Large eggs"
},
{
"text": "1 c. cooked rice"
},
{
"text": "1 c. flavored bread crumbs"
},
{
"text": "1 med. onion, minced"
},
{
"text": "1 can tomatoes, minced, juice and all"
},
{
"text": "1/2 teaspoon garlic pwdr"
},
{
"text": "1/2 teaspoon oregano"
},
{
"text": "1/2 teaspoon grnd black pepper"
},
{
"text": "Salt to taste"
}
] |
http://cookeatshare.com/recipes/good-country-meatloaf-20409
|
train
|
Good Country Meatloaf Recipe
|
001b1ff6ce
|
[
{
"text": "Mix all ingredients well; form into a loaf in a greased baking dish."
},
{
"text": "Bake about 1 hour at 350 degrees."
}
] |
[
{
"text": "4 Idaho potatoes"
},
{
"text": "1 quart vegetable oil"
},
{
"text": "Salt"
},
{
"text": "Deep fryer and basket"
}
] |
http://www.cookstr.com/recipes/saratoga-chips
|
val
|
Saratoga Chips
|
001b200218
|
[
{
"text": "Wash the potatoes under cold running water."
},
{
"text": "Peel off the skin and discard it."
},
{
"text": "Thinly slice the potatoes 1/8-inch thick."
},
{
"text": "Place the slices in a bowl of ice water and set aside for 30 minutes."
},
{
"text": "Drain and dry thoroughly with paper towels."
},
{
"text": "Pour the oil into a deep fryer."
},
{
"text": "Heat the oil to 360."
},
{
"text": "Place about 1 cup of the potatoes into the oil and stir lightly."
},
{
"text": "Cook until the potatoes become crisp golden brown."
},
{
"text": "Remove the potatoes and drain on paper towles."
},
{
"text": "Repeat with the remaining potatoes."
},
{
"text": "Sprinkle lightly with salt."
},
{
"text": "Place on a serving place and serve hot."
}
] |
[
{
"text": "2 cups flour"
},
{
"text": "2 cups sugar"
},
{
"text": "1/2 cup shortening"
},
{
"text": "3/4 cup water"
},
{
"text": "3/4 cup buttermilk"
},
{
"text": "1 tsp. baking soda"
},
{
"text": "1 tsp. salt"
},
{
"text": "1 tsp. vanilla"
},
{
"text": "1/2 tsp. baking powder"
},
{
"text": "2 eggs"
},
{
"text": "4 oz. unsweetened chocolate, melted and cooled"
},
{
"text": "2 cups sugar"
},
{
"text": "1/2 cup shortening"
},
{
"text": "3 oz. unsweetened chocolate"
},
{
"text": "2/3 cup milk"
},
{
"text": "1/2 tsp. salt"
},
{
"text": "2 tsp. vanilla"
}
] |
http://www.foodgeeks.com/recipes/1407
|
train
|
Best Chocolate Cake with Fudge Frosting
|
001b2426ad
|
[
{
"text": "1."
},
{
"text": "Heat oven to 350F."
},
{
"text": "2."
},
{
"text": "Grease and flour 13x9x3-inch pan, 3 8-inch round pans or 2 9-inch round pans."
},
{
"text": "3."
},
{
"text": "Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly."
},
{
"text": "Beat on high speed for 3 minutes, scraping bowl constantly."
},
{
"text": "Pour into pan(s)."
},
{
"text": "4."
},
{
"text": "Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean."
},
{
"text": "Cool rounds 10 minutes; remove frompans."
},
{
"text": "Cool completely."
},
{
"text": "Frost."
},
{
"text": "Frosting: Mix all ingredients except vanilla in a 2-1/2 quart saucepan."
},
{
"text": "Heat to a rolling boil, stirring occasionally."
},
{
"text": "Boil 1 minute without stirring."
},
{
"text": "Place saucepan in a bowl of ice and water."
},
{
"text": "Beat until frosting is smooth and of spreading consistency; add vanilla."
}
] |
[
{
"text": "1-1/3 cups canned peach slices"
},
{
"text": "2 tsp. packed brown sugar"
},
{
"text": "4 FIG chewy fruit-filled cookies, fat free"
},
{
"text": "1/2 cup PLANTERS Sliced Almonds"
}
] |
http://www.kraftrecipes.com/recipes/you-can-do-it-fig-newtons-peach-cobbler-109361.aspx
|
train
|
You-"CAN"-Do-It FIG NEWTONS Peach Cobbler
|
001b2ddde5
|
[
{
"text": "PLACE peaches in small microwavable bowl."
},
{
"text": "Top with remaining ingredients."
},
{
"text": "MICROWAVE on HIGH 30 seconds."
},
{
"text": "Cool slightly."
},
{
"text": "DIVIDE evenly among 4 small dessert plates and enjoy for your snack."
}
] |
[
{
"text": "12 lb soy dairy firm tofu"
},
{
"text": "14 cup vegan mayonnaise (or other eggless mayonnaise)"
},
{
"text": "1 tablespoon prepared yellow mustard (this is optional)"
},
{
"text": "14 teaspoon salt"
},
{
"text": "18 teaspoon turmeric"
},
{
"text": "12 teaspoon garlic powder"
},
{
"text": "12 teaspoon onion powder"
},
{
"text": "14 cup fresh scallions"
},
{
"text": "14 cup carrot, diced"
}
] |
http://www.food.com/recipe/tofu-3482
|
train
|
Tofu
|
001b3425ec
|
[
{
"text": "Drain tofu and mash well with fork."
},
{
"text": "Combine tofu with mayonnaise and spices."
},
{
"text": "Blend well; then mix in diced vegetables."
},
{
"text": "Serve on a bed of crisp greens or use as a sandwich spread."
}
] |
[
{
"text": "1 12 lbs filet of beef (mignon only)"
},
{
"text": "3 small white onions, finely chopped"
},
{
"text": "2 garlic cloves, finely chopped"
},
{
"text": "14 bunch Italian parsley (leaves only)"
},
{
"text": "14 bunch watercress (leaves only)"
},
{
"text": "14 bunch cilantro (leaves only)"
},
{
"text": "salt & fresh ground pepper, to taste"
},
{
"text": "2 dashesof Tabasco sauce"
},
{
"text": "1 dash Worcestershire sauce"
},
{
"text": "fleur de sel sea salt, to taste"
},
{
"text": "34 lb white mushroom, peeled"
},
{
"text": "1 garlic clove, peeled & crushed"
},
{
"text": "12 bunch watercress (leaves only)"
},
{
"text": "12 bunch Italian parsley (leaves only)"
},
{
"text": "12 cup extra virgin olive oil"
},
{
"text": "12 cup extra virgin olive oil"
},
{
"text": "3 tablespoons aged red wine vinegar"
},
{
"text": "14 bunch watercress"
},
{
"text": "14 bunch Italian parsley"
},
{
"text": "14 bunch tarragon"
},
{
"text": "14 bunch chives"
},
{
"text": "14 bunch cilantro"
},
{
"text": "14 bunch chervil"
}
] |
http://www.food.com/recipe/steak-tartare-allez-retour-97082
|
train
|
Steak Tartare Allez Retour
|
001b428cdb
|
[
{
"text": "Preparation:."
},
{
"text": "Prepare the filet by completely removing all fat and white filaments from the meat."
},
{
"text": "Emance (slice) the filet very finely both ways."
},
{
"text": "Clean all of the herbs by immersing in a large amount of water."
},
{
"text": "Once clean, thoroughly dry, and separate and mix the herb leaves for the coulis, salad and seasoning for the tartare, reserve covered with damp paper towels until needed."
},
{
"text": "Peel the mushrooms and slice the mushrooms emance (slice), reserve."
},
{
"text": "Prepare the filet by mixing well the filet of beef, onions, garlic, watercress, parsley, cilantro, salt, ground pepper, extra virgin olive oil to taste,Tabasco and Worcestershire sauce."
},
{
"text": "Divide mixture in 4 and place in separate 2 1/2 metallic forms about 2 1/2 high, compressing well and refrigerate for at least 30 minutes."
},
{
"text": "For the coulis:."
},
{
"text": "Saute the mushrooms, garlic over a hot fire with a little olive oil."
},
{
"text": "Blanch the watercress and parsley, after several minutes, remove to iced water to stop the cooking and preserve the rich color."
},
{
"text": "Thoroughly dry the blanched herbs and add, together with the sauteed mushrooms, garlic, salt and pepper, to a mixer and blend adding olive oil to the desired consistency."
},
{
"text": "Correct the seasoning and pass through a chinois (strainer)."
},
{
"text": "Reserve."
},
{
"text": "To assemble:."
},
{
"text": "Prepare the vinaigrette, by mixing the olive oil and vinegar and lightly tossing with the herb salad."
},
{
"text": "Add salt and pepper to taste."
},
{
"text": "Set a non-stick saute pan over high heat and quickly saute (10 seconds) the meat after removing from the metallic forms to lightly color, turn and color the tops (10 seconds), insuring that the middle is raw."
},
{
"text": "Set a ladle of the coulis in the middle of each plate."
},
{
"text": "Top the coulis with a portion of the tartare adding the herb salad on the tartare."
},
{
"text": "Sprinkle a pinch of the fleur de sel."
},
{
"text": "Decorate the plate as desired and serve."
},
{
"text": "You can also prepare the recipe as per the above but omit sauteing the tartare."
}
] |
[
{
"text": "3 eggs"
},
{
"text": "2 cups sugar"
},
{
"text": "1 cup vegetable oil"
},
{
"text": "2 cups zucchini, grated"
},
{
"text": "2 teaspoons vanilla"
},
{
"text": "3 cups flour, sifted"
},
{
"text": "14 teaspoon baking powder"
},
{
"text": "1 teaspoon baking soda"
},
{
"text": "1 teaspoon salt"
},
{
"text": "1 tablespoon cinnamon"
},
{
"text": "34 cup nuts, chopped"
}
] |
http://www.food.com/recipe/claudias-zucchini-bread-319614
|
train
|
Claudia's Zucchini Bread
|
001b4d55a6
|
[
{
"text": "spray 2 9x5 loaf pans and set aside."
},
{
"text": "Start oven at 325."
},
{
"text": "Mix together:."
},
{
"text": "eggs,sugar,oil,zucchini and vanilla."
},
{
"text": "Add all the dry ingredients mixing well."
},
{
"text": "Mix in the nuts."
},
{
"text": "Divide batter evenly between the two pans."
},
{
"text": "Bake at 325 for 60 minutes."
},
{
"text": "The 2 loaves make 20 servings.serve."
}
] |
[
{
"text": "1 cup water"
},
{
"text": "1 (1/2 ounce) package dried wood ear mushrooms"
},
{
"text": "1 cup low sodium chicken broth"
},
{
"text": "2 tablespoons reduced sodium soy sauce"
},
{
"text": "1 tablespoon rice vinegar"
},
{
"text": "1 tablespoon cornstarch"
},
{
"text": "1 teaspoon asian fish sauce (nam pla)"
},
{
"text": "2 teaspoons canola oil"
},
{
"text": "1 14 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces"
},
{
"text": "8 scallions, cut diagonally into 2-inch pieces"
},
{
"text": "2 teaspoons minced peeled fresh ginger"
},
{
"text": "1 garlic clove, chopped"
},
{
"text": "12 cup sugar snap pea"
},
{
"text": "14 cup chopped cilantro"
},
{
"text": "2 cups cooked brown rice"
}
] |
http://www.food.com/recipe/ww-7-points-thai-chicken-with-ginger-sauce-252747
|
val
|
Ww 7 Points - Thai Chicken With Ginger Sauce
|
001b50eea0
|
[
{
"text": "Bring water to a boil in small saucepan."
},
{
"text": "Add dried mushrooms, remove from heat and let stand 20 minute."
},
{
"text": "Drain mushrooms, coarsley chop and set aside."
},
{
"text": "Meanwhile, whisk broth, soy sauce, vinegar, cornstarch, and fish sauce in small bowl."
},
{
"text": "Set aside."
},
{
"text": "Heat oil over high heat in large nonstick skillet."
},
{
"text": "Add the chicken."
},
{
"text": "Saute until lightly browned, transfer to a plate."
},
{
"text": "Return skillet to heat, add scallions, ginger, and garlic."
},
{
"text": "Saute about 1 minute."
},
{
"text": "Add mushrooms, chicken, snap peas, and broth mixture; bring to a boil."
},
{
"text": "Reduce heat and simmer, stirring constantly, until heated through and sauce has thickened, about 2 minute."
},
{
"text": "Stir in cilantro."
},
{
"text": "Serve with rice."
},
{
"text": "7 points for 1-1/4 cups chicken mixture and 1/2 cup rice."
}
] |
[
{
"text": "2 medium red potatoes, chopped"
},
{
"text": "1 tablespoon light olive oil"
},
{
"text": "1 teaspoon rosemary, dried"
},
{
"text": "1 tablespoon butter"
},
{
"text": "1 tablespoon flour"
},
{
"text": "1 cup skim milk"
},
{
"text": "4 large eggs"
},
{
"text": "12 cup fresh mozzarella cheese (diced or shredded)"
},
{
"text": "14 cup ricotta cheese (optional)"
},
{
"text": "2 tablespoons parmesan cheese, shredded"
},
{
"text": "1 teaspoon Dijon mustard (I use Durkee's)"
},
{
"text": "2 teaspoons kosher salt (divided)"
},
{
"text": "black pepper (freshly cracked)"
},
{
"text": "cooking spray"
}
] |
http://www.food.com/recipe/almost-companion-breads-baked-eggs-401741
|
train
|
Almost Companion Bread's Baked Eggs
|
001b65f018
|
[
{
"text": "Preheat oven to 450 degrees."
},
{
"text": "Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper."
},
{
"text": "Roast potatoes on a jellyroll pan at 450 for 20 minutes until golden and crispy."
},
{
"text": "While potatoes are roasting, melt butter in small saucepan or pot."
},
{
"text": "Add flour to melted butter, stirring to make roux."
},
{
"text": "A little at a time, stir in milk."
},
{
"text": "Heat on medium until sauce thickens."
},
{
"text": "Remove from heat; add parmesan and Durkees or mustard."
},
{
"text": "Whisk eggs in bowl and add small amount of heated milk mixture to temper."
},
{
"text": "Slowly combine tempered eggs and remaining milk mixture and whisk until smooth."
},
{
"text": "Season well with 1 tsp kosher salt and black pepper."
},
{
"text": "Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan."
},
{
"text": "Top with mozzarella and ricotta cheese."
},
{
"text": "Pour eggs over potatoes but do not overfill."
},
{
"text": "Bake at 375 for 25-35 minutes until puffed and lightly browned."
},
{
"text": "Eggs will fall once removed from oven."
},
{
"text": "NOTE: The cafe also serves a version with bacon or with just cheese (no potatoes in either), so feel free to experiment with extra ingredients."
},
{
"text": "I think that this would be great with mushrooms too."
}
] |
[
{
"text": "1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions)"
},
{
"text": "12 lb butter, melted"
},
{
"text": "1 cup walnuts, coarsely chopped"
},
{
"text": "1 cup almonds, coarsely ground"
},
{
"text": "12 cup extra finely granulated sugar"
},
{
"text": "1 teaspoon ground cinnamon"
},
{
"text": "12 teaspoon ground cloves"
},
{
"text": "1 egg white, lightly beaten"
},
{
"text": "1 tablespoon brandy"
},
{
"text": "2 cups sugar"
},
{
"text": "1 14 cups water"
},
{
"text": "12 teaspoon lemon juice"
},
{
"text": "1 thin strip lemon peel"
},
{
"text": "4 whole cloves"
},
{
"text": "1 tablespoon honey"
}
] |
http://www.food.com/recipe/almond-and-walnut-kataifi-cake-style-493942
|
train
|
Almond and Walnut Kataifi (Cake Style)
|
001b684416
|
[
{
"text": "Preheat oven to 350."
},
{
"text": "Mix the filling ingredient in a small bowl."
},
{
"text": "In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling."
},
{
"text": "Layer of kataifi, brush with butter layer of filling."
},
{
"text": "Layer of kataifi, brush with butter layer of filling."
},
{
"text": "Top with the remaining kataifi and brush with butter."
},
{
"text": "Bake 45-60 minutes until the top is golden,."
},
{
"text": "Place all the syrup ingredients in a small pot, Heat until sugar dissolves."
},
{
"text": "Take off heat and allow to cool."
},
{
"text": "Remove from oven and pout syrup, evenly, over the top."
},
{
"text": "Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup."
},
{
"text": "These are very rich, serve small pieces."
}
] |
[
{
"text": "3 whole Large Golden Beets"
},
{
"text": "1 whole Orange"
},
{
"text": "1 whole Blood Orange"
},
{
"text": "1 whole Ruby Red Grapefruit"
},
{
"text": "1 whole White Grapefruit"
},
{
"text": "1/4 cups Grapefruit Juice"
},
{
"text": "2 teaspoons Olive Oil"
},
{
"text": "1 Tablespoon Mint Leaves"
},
{
"text": "Kosher Salt To Taste"
}
] |
http://tastykitchen.com/recipes/salads/beet-and-citrus-salad/
|
train
|
Beet and Citrus Salad
|
001b9e0557
|
[
{
"text": "1."
},
{
"text": "Fill a medium-sized pot with salted water."
},
{
"text": "Bring it to boil on the stovetop."
},
{
"text": "2."
},
{
"text": "Add the golden beets to the boiling water and cook them for about 15 minutes or until fork tender."
},
{
"text": "Drain the beets and let them cool."
},
{
"text": "3."
},
{
"text": "Peel the beets and slice them very thinly."
},
{
"text": "4."
},
{
"text": "While the beets are cooking, cut off the top and bottom of the citrus fruit and then cut the peel off of the sides."
},
{
"text": "5."
},
{
"text": "Cut the segments out of the citrus fruit and set the segments aside."
},
{
"text": "6."
},
{
"text": "On a large platter, lay out the beet rounds."
},
{
"text": "Sprinkle them lightly with salt."
},
{
"text": "7."
},
{
"text": "Then put the citrus segments over the beets."
},
{
"text": "8."
},
{
"text": "Into a small bowl add the grapefruit juice, the oil and the mint along with a sprinkle of salt."
},
{
"text": "Whisk the dressing together and spoon over the beets and citrus wedges."
},
{
"text": "9."
},
{
"text": "Serve at room temperature or chilled!"
}
] |
[
{
"text": "1/2 c. butter, melted"
},
{
"text": "60 Ritz crackers, rolled fine"
},
{
"text": "2 sm. pkg. instant coconut pudding mix"
},
{
"text": "1 1/2 c. lowfat milk"
},
{
"text": "1 quart. pecan ice cream, soft"
},
{
"text": "1 (19 ounce.) Cold Whip"
}
] |
http://cookeatshare.com/recipes/pecan-ice-cream-dessert-10930
|
train
|
Pecan Ice Cream Dessert Recipe
|
001ba13f50
|
[
{
"text": "Fold in 9 x 13 inch pan butter with Ritz crackers."
},
{
"text": "Spread 1/2 of mix on bottom."
},
{
"text": "Save 1/2 for top."
},
{
"text": "Mix pudding with lowfat milk."
},
{
"text": "Beat 2 min."
},
{
"text": "Add in ice cream to pudding and spread on crumbs."
},
{
"text": "Spread Cold Whip on top."
},
{
"text": "Finish with remaining crumbs."
},
{
"text": "Chill overnight."
},
{
"text": "Any kind of nut ice cream may be used."
}
] |
[
{
"text": "2 pounds hanger steak, cleaned and cut 1-inch dice"
},
{
"text": "Salt and freshly ground black pepper"
},
{
"text": "Canola oil, to cook"
},
{
"text": "2 large onions, 1-inch dice"
},
{
"text": "1/4 cup minced garlic"
},
{
"text": "1/4 cup minced ginger"
},
{
"text": "1 large carrot, peeled and 1-inch roll cut"
},
{
"text": "2 ribs celery, 1-inch pieces"
},
{
"text": "1 celeriac, peeled, 1-inch dice"
},
{
"text": "1 large sweet potato, peeled, 1-inch dice"
},
{
"text": "2 parsnips, peeled and 1-inch"
},
{
"text": "2 cups cabernet sauvignon"
},
{
"text": "1/2 cup naturally brewed soy sauce"
},
{
"text": "4 ounces palm sugar (may substitute brown sugar)"
},
{
"text": "2 Lapsang Souchang teabags (Recommended: Honest Tea Co.)"
},
{
"text": "1 to 2 quarts water, to cover"
}
] |
http://www.foodnetwork.com/recipes/tea-braised-hanger-steak-with-root-vegetables-recipe.html
|
train
|
Tea Braised Hanger Steak with Root Vegetables
|
001ba4a971
|
[
{
"text": "Season the meat lightly with salt and pepper."
},
{
"text": "In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside."
},
{
"text": "In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes."
},
{
"text": "Add the carrots, celery, celeriac, potatoes and parsnips."
},
{
"text": "Saute for 4 to 5 minutes."
},
{
"text": "Deglaze with wine and reduce by 50 percent."
},
{
"text": "Add the soy, sugar, seared meat teabags and water to cover."
},
{
"text": "Check for seasoning."
},
{
"text": "(The flavor of the braising liquid will be the flavor of the final product."
},
{
"text": "Make sure it is right on!)"
},
{
"text": "Bring pot to a boil and lower heat to a simmer."
},
{
"text": "Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart."
},
{
"text": "In a large pasta bowl, ladle in stew, and enjoy."
},
{
"text": "Wine Suggestion: Honig Cabernet Sauvignon 1997"
}
] |
[
{
"text": "12 cup country Dijon mustard"
},
{
"text": "12 cup sour cream"
}
] |
http://www.food.com/recipe/creamy-country-dijon-sauce-491279
|
train
|
Creamy Country Dijon Sauce
|
001bbf32db
|
[
{
"text": "Combine 1/2 cup each Grey Poupon Country Dijon Mustard and sour cream."
}
] |
[
{
"text": "14 cup sugar"
},
{
"text": "1 egg"
},
{
"text": "1 egg yolk"
},
{
"text": "2 -3 drops vanilla extract"
},
{
"text": "1 teaspoon finely grated lemon rind"
},
{
"text": "12 cup all-purpose flour"
},
{
"text": "extra sugar, to dust"
}
] |
http://www.food.com/recipe/vanilla-cookies-392660
|
test
|
Vanilla Cookies
|
001bc2f048
|
[
{
"text": "Line two baking sheets with waxed paper."
},
{
"text": "Bring water to a boil in the bottom of a double boiler and remove from heat."
},
{
"text": "Put the sugar, egg, egg yolk, vanilla and lemon rind in the top of the double boiler and place it over the water, making sure the bottom of the insert does not touch the water."
},
{
"text": "Beat with an electric mixer for 5-10 minutes, or until the mixture becomes thick and mousse-like and leaves a trail as it falls from the beaters."
},
{
"text": "Remove the insert from the water and continue to beat for 5 minutes, or until the mixture is cold."
},
{
"text": "Sift the flour and fold it into the egg mixture."
},
{
"text": "Use a metal spoon or plastic spatula and fold until the flour is only just combined."
},
{
"text": "Spoon the mixture into a pastry bag fitted with a 3/4 -inch plain nozzle and pipe rounded mounds of the mixture about 1-inch in diameter and spaced well apart onto the baking sheets."
},
{
"text": "Sprinkle with the extra sugar."
},
{
"text": "Leave the mixture to dry on the baking sheets for 4-5 hours at room temperature, Preheat oven to 300F."
},
{
"text": "Bake for 20 minutes, or until golden brown and firm to the touch, Transfer the cookies to a wire rack to cool."
},
{
"text": "Chef's Tip: For a variation, you could sandwich two cookies together with a little jam - m-m-m-m-m-m-m-m good!"
}
] |
[
{
"text": "1/2 cup butter, softened"
},
{
"text": "1/2 cup white sugar"
},
{
"text": "1/2 cup packed brown sugar"
},
{
"text": "1 egg"
},
{
"text": "1/3 cup peanut butter"
},
{
"text": "1/2 teaspoon vanilla extract"
},
{
"text": "1 cup all-purpose flour"
},
{
"text": "1/2 teaspoon baking soda"
},
{
"text": "1/4 teaspoon salt"
},
{
"text": "1 cup rolled oats"
},
{
"text": "1 cup semisweet chocolate chips"
},
{
"text": "1/2 cup confectioners' sugar"
},
{
"text": "1/4 cup peanut butter"
},
{
"text": "3 tablespoons milk"
}
] |
http://allrecipes.com/recipe/peanut-butter-fingers/
|
train
|
Peanut Butter Fingers
|
001bc487e6
|
[
{
"text": "Preheat the oven to 325 degrees F (165 degrees C)."
},
{
"text": "Grease a 9x13 inch baking pan."
},
{
"text": "In a large bowl, cream together the butter, white sugar and brown sugar until smooth."
},
{
"text": "Beat in the egg, 1/3 cup peanut butter and vanilla."
},
{
"text": "Combine the flour, baking soda and salt; stir into the peanut butter mixture."
},
{
"text": "Finally, mix in the rolled oats."
},
{
"text": "Spread the dough evenly into the prepared pan."
},
{
"text": "Bake for 20 to 25 minutes in the preheated oven, or until edges are firm."
},
{
"text": "Remove from the oven and sprinkle the chocolate chips in a single layer over the top."
},
{
"text": "Let stand for 5 minutes, then spread to cover."
},
{
"text": "Allow to cool."
},
{
"text": "In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth."
},
{
"text": "Stir in milk one tablespoon at a time until a drizzling consistency is reached."
},
{
"text": "Drizzle over bars when cool."
},
{
"text": "Cut into bars."
}
] |
[
{
"text": "1 tablespoon dry mustard"
},
{
"text": "1 teaspoon ground cardamom"
},
{
"text": "1/4 teaspoon ground cloves"
},
{
"text": "1 tablespoon apple cider vinegar"
},
{
"text": "1/2 cup frozen apple juice concentrate, thawed"
},
{
"text": "1/2 cup spicy brown mustard (such as Gulden's)"
},
{
"text": "1 tablespoon chopped fresh rosemary"
},
{
"text": "2 teaspoons olive oil"
},
{
"text": "Coarse kosher salt"
},
{
"text": "1 5-pound boneless leg of lamb, butterflied, trimmed of all fat"
},
{
"text": "Nonstick vegetable oil spray"
}
] |
http://www.epicurious.com/recipes/food/views/grilled-leg-of-lamb-with-spiced-mustard-and-rosemary-109792
|
val
|
Grilled Leg of Lamb with Spiced Mustard and Rosemary
|
001bd30cff
|
[
{
"text": "Combine first 3 ingredients in small bowl."
},
{
"text": "Gradually whisk in vinegar."
},
{
"text": "Let stand 15 minutes."
},
{
"text": "Whisk in apple juice concentrate, brown mustard, rosemary, and oil."
},
{
"text": "Season marinade to taste with coarse salt and pepper."
},
{
"text": "Place lamb, boned side up, in 15x10x2-inch glass baking dish."
},
{
"text": "Sprinkle with salt and pepper."
},
{
"text": "Spread 1/3 cup marinade over top to coat."
},
{
"text": "Turn over."
},
{
"text": "Sprinkle with salt and pepper."
},
{
"text": "Spread remaining marinade over lamb."
},
{
"text": "Cover dish with plastic wrap; chill overnight."
},
{
"text": "Spray grill rack with nonstick spray."
},
{
"text": "Prepare barbecue (medium heat)."
},
{
"text": "Place lamb on grill with marinade still clinging (reserve dish with marinade)."
},
{
"text": "Grill 15 minutes."
},
{
"text": "Turn lamb over."
},
{
"text": "Grill 15 minutes, brushing with marinade from reserved dish."
},
{
"text": "Turn lamb over again and grill until thermometer inserted into thickest part registers 130F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side."
},
{
"text": "Transfer lamb to platter."
},
{
"text": "Cover loosely with foil; let rest 15 minutes."
},
{
"text": "Slice lamb thinly; arrange on platter and serve."
}
] |
[
{
"text": "2 pounds boneless, skinless chicken breasts"
},
{
"text": "1/2 cup lemon juice, plus 1 tablespoon"
},
{
"text": "1/2 cup olive oil, plus 1 cup olive oil"
},
{
"text": "3 teaspoons Essence, recipe follows"
},
{
"text": "3 teaspoons salt"
},
{
"text": "2 teaspoons fresh cracked white pepper"
},
{
"text": "1 large egg"
},
{
"text": "1 teaspoon minced garlic"
},
{
"text": "1/2 teaspoon Dijon mustard"
},
{
"text": "1/2 cup finely diced celery"
},
{
"text": "1/3 cup finely chopped red onion"
},
{
"text": "1/4 chopped celery leaves"
},
{
"text": "2 tablespoons chopped parsley leaves"
},
{
"text": "4 teaspoons chopped fresh tarragon leaves"
},
{
"text": "1/2 teaspoon celery seeds"
},
{
"text": "1 teaspoon ground ginger"
},
{
"text": "1/4 teaspoon cayenne pepper"
},
{
"text": "6 bagels or Kaiser rolls"
},
{
"text": "2 1/2 tablespoons paprika"
},
{
"text": "2 tablespoons salt"
},
{
"text": "2 tablespoons garlic powder"
},
{
"text": "1 tablespoon black pepper"
},
{
"text": "1 tablespoon onion powder"
},
{
"text": "1 tablespoon cayenne pepper"
},
{
"text": "1 tablespoon dried oregano"
},
{
"text": "1 tablespoon dried thyme"
}
] |
http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-chicken-salad-with-fresh-herbs-and-celery-on-toasted-rolls-recipe.html
|
train
|
Grilled Chicken Salad with Fresh Herbs and Celery on Toasted Rolls
|
001be245c9
|
[
{
"text": "Place the chicken breast in a casserole pan and cover with 1/2 cup of lemon juice and 1/2 cup olive oil."
},
{
"text": "Refrigerate for 1 hour being sure to turn over after 1/2 an hour."
},
{
"text": "Set a grill pan over medium heat and brush the grates with an oil soaked rag."
},
{
"text": "Season the chicken with the Essence, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper."
},
{
"text": "Place on the grill and cook, undisturbed for 4 minutes."
},
{
"text": "Turn 90 degrees and cook another 4 minutes."
},
{
"text": "Turn the chicken over and cook for 3 1/2 minutes."
},
{
"text": "Turn 90 degrees again and cook for a final 3 1/2 minutes."
},
{
"text": "Remove the chicken from the grill and allow to cool completely."
},
{
"text": "Once cool enough to handle, chop the chicken into 1/2-inch pieces and set into a medium-sized bowl."
},
{
"text": "In the carafe of a bar blender, combine the egg, garlic, 1 tablespoon lemon juice and mustard."
},
{
"text": "Pulse until well incorporated."
},
{
"text": "With the blender running, slowly drizzle the 1 cup of oil through the feed tube into the carafe to form a mayonnaise."
},
{
"text": "Season with 1/2 teaspoon of the salt and 1/2 teaspoon of pepper."
},
{
"text": "Pour the mayonnaise over the chicken and add the celery, red onions, celery leaves, parsley, tarragon, celery seeds, the remaining salt and pepper, ginger and cayenne."
},
{
"text": "Toss to combine and cover with plastic wrap."
},
{
"text": "Place in the refrigerator and store for at least 2 hours, and up to 1 day."
},
{
"text": "When ready to serve, toast the bread and place 2/3 cup of the chicken salad on top of each of the 6 sandwich bottoms and cover with the tops."
},
{
"text": "Slice the sandwiches in half diagonally and serve with a light salad."
},
{
"text": "Combine all ingredients thoroughly."
}
] |
[
{
"text": "2 tablespoons olive oil"
},
{
"text": "1 small onion, chopped"
},
{
"text": "1 garlic clove, chopped"
},
{
"text": "1 tablespoon tomato puree"
},
{
"text": "14 cup amontillado sherry wine"
},
{
"text": "14 cup water"
},
{
"text": "2 cloves"
},
{
"text": "3 cups white mushrooms, trimmed"
},
{
"text": "salt"
},
{
"text": "black pepper"
},
{
"text": "fresh parsley, chopped, to garnish"
}
] |
http://www.food.com/recipe/xampinyons-en-salsa-mushrooms-in-sauce-371612
|
train
|
Xampinyons En Salsa - Mushrooms in Sauce
|
001be6c670
|
[
{
"text": "Heat the oil in a pan."
},
{
"text": "Add the onion and garlic and cook until soft."
},
{
"text": "Stir in the tomato puree, sherry, water and the cloves and season with salt and black pepper."
},
{
"text": "Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry."
},
{
"text": "Add the mushrooms to the pan, then cover and allow to simmer for about 5 minutes."
},
{
"text": "Remove from the heat and allow to cool,still covered."
},
{
"text": "Chill in the refrigerator overnight."
},
{
"text": "Serve the mushrooms cold, sprinkled with the chopped fresh parsley."
}
] |
[
{
"text": "1/2 cup sweet vidalia onions Finely Chopped"
},
{
"text": "1 teaspoon salt"
},
{
"text": "1 teaspoon cumin Ground"
},
{
"text": "3/4 teaspoon chipotle chili peppers Powder"
},
{
"text": "1 1/2 pounds beef, sirloin steak Ground"
},
{
"text": "4 slices monterey jack cheese"
},
{
"text": "4 whole kaiser rolls"
},
{
"text": "4 slices tomatoes Sliced"
},
{
"text": "1 whole avocados Sliced"
},
{
"text": "8 slices bacon Center Cut"
},
{
"text": "1 teaspoon pickled jalapenos"
}
] |
https://recipeland.com/recipe/v/southwestern-burgers-51581
|
train
|
Southwestern Burgers
|
001bf40cdc
|
[
{
"text": "Combine first 5 ingredients in a large bowl, mix well."
},
{
"text": "Shape into 4 patties."
},
{
"text": "Grill patties, covered over high heat (450-600)for 5 minutes."
},
{
"text": "Turn patties over; gril 2 to 3 minutes or until cooked to diesired degree of doneness."
},
{
"text": "Place 1 cheese slice on each patty; grill 1 more minutes or until cheese melts."
},
{
"text": "Place rolls, cut-side down, on grill rack; cover and grill 1 minute or unit toasted."
},
{
"text": "Place 1 patty on bottom half of each roll; top with tomato, avocado, bacon, jalpenos, if desired and top halves of rolls."
}
] |
[
{
"text": "1 bottle Rioja wine"
},
{
"text": "1/4 cup red vinegar"
},
{
"text": "2 tablespoons Dijon mustard"
},
{
"text": "1 teaspoon honey"
},
{
"text": "2 tablespoons olive oil"
},
{
"text": "Salt and freshly ground pepper"
},
{
"text": "1 head garlic, peeled and crushed"
},
{
"text": "1 cup olive oil"
},
{
"text": "4 rosemary sprigs"
},
{
"text": "2 pound lamb loin, cut into 1-inch pieces"
},
{
"text": "1/2 pound chorizo, sliced 1/4-inch thick"
},
{
"text": "16 small shallots, roasted"
},
{
"text": "8 bamboo skewers, soaked in water for 2 hours"
}
] |
http://www.foodnetwork.com/recipes/lamb-roasted-shallot-and-chorizo-skewers-with-rioja-vinaigrette-recipe.html
|
train
|
Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette
|
001bf521d1
|
[
{
"text": "In a medium stainless steel saucepan reduce the wine to 1/4 cup."
},
{
"text": "Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined."
},
{
"text": "With the motor running slowly add the olive oil and blend until emulsified."
},
{
"text": "Season with salt and pepper to taste."
},
{
"text": "In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator."
},
{
"text": "Prepare the grill."
},
{
"text": "Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste."
},
{
"text": "Grill for 2 to 3 minutes on each side for mediumrare doneness."
},
{
"text": "Arrange on platter and drizzle with vinaigrette."
}
] |
[
{
"text": "2 Tbs. toasted sesame oil"
},
{
"text": "2 dried chiles de arbol or dried cayenne chiles, thinly sliced"
},
{
"text": "1/2 lb. king oyster mushrooms, cut at an angle crosswise into 1/4-inch-thick slices (2 1/2 cups)"
},
{
"text": "2 medium carrots, cut into matchsticks (1 1/2 cups)"
},
{
"text": "13 lb. long beans, cut into 1-inch lengths (2 cups)"
},
{
"text": "1/2 lb. cooked bamboo shoots, cut lengthwise into 1/4-inch-thick wedges (2 cups)"
},
{
"text": "2 Tbs. low-sodium soy sauce"
}
] |
http://www.vegetariantimes.com/recipe/bamboo-shoot-mushroom-and-long-bean-stir-fry/
|
train
|
Bamboo Shoot, Mushroom, and Long Bean Stir-Fry
|
001c132003
|
[
{
"text": "Heat oil in wok over medium-high heat."
},
{
"text": "Add chiles, and cook 1 to 2 minutes, or until fragrant."
},
{
"text": "Add mushrooms, and cook 7 to 9 minutes, or until most moisture has evaporated."
},
{
"text": "Stir in carrots, and cook 2 minutes."
},
{
"text": "Add long beans, and cook 3 to 4 minutes."
},
{
"text": "Add bamboo shoots, and stir-fry 3 minutes."
},
{
"text": "Stir in soy sauce, and cook 1 minute more."
}
] |
[
{
"text": "2 boneless skinless chicken breast halves"
},
{
"text": "13 cup parmesan cheese, grated"
},
{
"text": "3 tablespoons fresh oregano, chopped"
},
{
"text": "1 12 teaspoons fresh parsley, chopped"
},
{
"text": "14 teaspoon fresh rosemary, chopped"
},
{
"text": "1 garlic clove, minced"
},
{
"text": "18 teaspoon pepper"
},
{
"text": "4 teaspoons light margarine, melted"
}
] |
http://www.food.com/recipe/italian-chicken-221034
|
train
|
Italian Chicken
|
001c161537
|
[
{
"text": "Preheat oven to 425F."
},
{
"text": "Combine parmesan, oregano, parsley, rosemary, garlic, & pepper."
},
{
"text": "Brush chicken with melted margarine & dredge in parmesan mixture."
},
{
"text": "Bake 20 minutes until cooked through."
}
] |
[
{
"text": "1 cup semisweet chocolate morsel (1/2 of a 12 oz pkg)"
},
{
"text": "14 cup whipping cream"
},
{
"text": "2 tablespoons butter"
},
{
"text": "18 teaspoon salt"
},
{
"text": "14 cup almonds, toasted and coarsely chopped"
},
{
"text": "2 tablespoons almond flavored liqueur (Amaretto)"
}
] |
http://www.food.com/recipe/chocolate-almond-sauce-5331
|
test
|
Chocolate Almond Sauce
|
001c26691f
|
[
{
"text": "In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat."
},
{
"text": "Stir in almonds and liqueur; cool slightly."
},
{
"text": "Serve warm over ice cream."
},
{
"text": "Refrigerate."
},
{
"text": "Reheating Sauce: Reheat sauce over low heat, stirring until smooth."
}
] |
[
{
"text": "2 cups Bisquick baking mix"
},
{
"text": "1 egg, beaten"
},
{
"text": "23 cup water"
},
{
"text": "13 cup sugar"
},
{
"text": "2 tablespoons butter or 2 tablespoons margarine"
},
{
"text": "2 tablespoons sugar"
},
{
"text": "1 teaspoon cinnamon"
}
] |
http://www.food.com/recipe/a-students-coffee-cake-76009
|
train
|
A Student's Coffee Cake
|
001c331226
|
[
{
"text": "For this recipe, you will need a cup, fork, 1-cup measure, mixing spoon, Tablespoon, teaspoon, 9-inch glass pie plate, and a knife."
},
{
"text": "First you will want to crack your egg into a cup and beat it."
},
{
"text": "In your pie plate, put 2 cups of bisquick, the egg, water, and 1/3cup sugar; stir until mixture is smooth."
},
{
"text": "With a knife, cut your butter or margarine into small pieces and drop it on to the top of the batter."
},
{
"text": "Sprinkle the top with 2 Tablespoons sugar and 1 teaspoon cinnamon."
},
{
"text": "Cook, uncovered in your microwave for 10 minutes."
},
{
"text": "Allow cake to cool for 10 minutes and serve."
}
] |
[
{
"text": "1 lb lean ground beef"
},
{
"text": "1 large onion, chopped"
},
{
"text": "2 -3 garlic cloves, chopped"
},
{
"text": "1 (6 ounce) can tomato sauce"
},
{
"text": "14 cup dry white wine"
},
{
"text": "12 cup pimento stuffed olive, chopped"
},
{
"text": "14 cup raisins"
},
{
"text": "salt & pepper"
}
] |
http://www.food.com/recipe/picadillo-estilo-cubano-141306
|
test
|
Picadillo " Estilo Cubano"
|
001c58da17
|
[
{
"text": "In a large skillet brown the meat, onions and garlic."
},
{
"text": "Pour out whatever fat you may render."
},
{
"text": "Turn heat down to low; add tomato sauce and wine."
},
{
"text": "While it simmers, chop up the pimento stuffed olives and add to meat mixture."
},
{
"text": "Add raisins & adjust the seasonings."
},
{
"text": "Serve on a bed of rice."
}
] |
[
{
"text": "4 cups milk"
},
{
"text": "1/2 cup white sugar"
},
{
"text": "1/2 cup cornstarch"
},
{
"text": "1/2 cup dark cocoa powder"
},
{
"text": "1 (4 ounce) bar semisweet chocolate, chopped"
},
{
"text": "1 teaspoon ground cinnamon"
},
{
"text": "1 teaspoon whiskey (optional)"
}
] |
http://allrecipes.com/recipe/quick-chocolate-pudding/
|
train
|
Quick Chocolate Pudding
|
001c80708e
|
[
{
"text": "Stir milk, sugar, and cornstarch together in a saucepan; stirring continually, bring to a boil."
},
{
"text": "Add cocoa powder, chopped chocolate, cinnamon, and whiskey to the milk mixture; cook and stir until thick, about 5 minutes."
},
{
"text": "Pour into a casserole or baking dish."
},
{
"text": "Refrigerate until cold."
}
] |
[
{
"text": "1 750-ml bottle dry red wine (such as Cabernet Sauvignon)"
},
{
"text": "1 cup (generous) frozen unsweetened raspberries"
},
{
"text": "1/2 cup sugar"
},
{
"text": "1 vanilla bean, split lengthwise"
},
{
"text": "6 nectarines, pitted, thinly sliced in wedges"
},
{
"text": "Fresh mint sprigs"
}
] |
http://www.epicurious.com/recipes/food/views/nectarines-with-red-wine-raspberry-sauce-220
|
train
|
Nectarines with Red Wine-Raspberry Sauce
|
001c860e43
|
[
{
"text": "Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves."
},
{
"text": "Cook until reduced to sauce consistency, stirring occasionally, about 22 minutes."
},
{
"text": "Strain sauce; cool."
},
{
"text": "(Can be prepared up to 2 days ahead."
},
{
"text": "Cover and refrigerate.)"
},
{
"text": "Arrange 1 nectarine, slices overlapping in circle, on each of 6 plates."
},
{
"text": "Spoon sauce over, garnish with fresh mint sprigs and serve."
}
] |
[
{
"text": "vegetable oil cooking spray"
},
{
"text": "34 cup chopped onion"
},
{
"text": "2 garlic cloves, minced"
},
{
"text": "1 tablespoon tomato paste"
},
{
"text": "1 teaspoon ground cumin"
},
{
"text": "34 teaspoon chili powder"
},
{
"text": "4 cups canned vegetable broth"
},
{
"text": "4 tablespoons chopped fresh cilantro"
},
{
"text": "24 inches corn tortillas, cut into 1/2 inch-wide strips"
},
{
"text": "1 12 cups chopped tomatoes"
},
{
"text": "23 cup canned black beans, rinsed, drained"
},
{
"text": "23 cup chopped zucchini"
},
{
"text": "1 12 tablespoons minced seeded jalapeno chiles"
}
] |
http://www.food.com/recipe/vegetarian-tortilla-soup-38074
|
train
|
Vegetarian Tortilla Soup
|
001c939765
|
[
{
"text": "Spray large nonstick saucepan with vegetable oil spray."
},
{
"text": "Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes."
},
{
"text": "Stir in tomato paste, cumin and chili powder."
},
{
"text": "Add broth and 2 tablespoons cilantro; bring to boil."
},
{
"text": "Reduce heat; cover and simmer until flavors blend, about 15 minutes."
},
{
"text": "(Can be made 1 day ahead."
},
{
"text": "Cover; chill."
},
{
"text": "Bring to simmer before continuing.)"
},
{
"text": "Add tortillas, tomatoes, beans, zucchini and jalapenp to soup."
},
{
"text": "Cover; simmer until zucchini is tender, about 5 minutes."
},
{
"text": "Season with salt and pepper."
},
{
"text": "Ladle soup into bowls."
},
{
"text": "Sprinkle with remaining 2 tablespoons cilantro."
}
] |
[
{
"text": "4 cups pecan halves (1 pound)"
},
{
"text": "2 tablespoons butter, melted"
},
{
"text": "1 tablespoon sugar"
},
{
"text": "1 teaspoon salt"
},
{
"text": "12 teaspoon ground cinnamon"
},
{
"text": "12 teaspoon cayenne pepper (or less to taste)"
},
{
"text": "12 teaspoon dried ancho chile powder (or less to taste)"
},
{
"text": "1 (12 ounce) package semi-sweet chocolate chips"
},
{
"text": "4 12 tablespoons vegetable oil, divided"
},
{
"text": "1 (11 1/2 ounce) package milk chocolate chips"
},
{
"text": "1 (10 ounce) package white chocolate chips"
},
{
"text": "34 cup dried cherries"
}
] |
http://www.food.com/recipe/chocolate-bark-with-lots-of-bite-466192
|
test
|
Chocolate Bark With Lots of Bite
|
001ca8dbf9
|
[
{
"text": "Preheat oven to 325 degrees."
},
{
"text": "Place the pecans in a bowl; add butter and toss."
},
{
"text": "Combine the sugar, salt, cinnamon, cayenne and chili powder; sprinkle over pecans and toss to coat."
},
{
"text": "Spread in a single layer on a baking sheet."
},
{
"text": "Bake for 25 minutes or until golden brown."
},
{
"text": "Cool leaving pecans on the pan."
},
{
"text": "In a double-boiler (or microwave) combine the semisweet chocolate chips and 1 1/2 tablespoons oil, stirring until melted and smooth; then immediately drizzle over pecans distributing evenly and making a pattern over the surface of the nuts."
},
{
"text": "Repeat the process with the milk chocolate and vanilla chips, melting each package with 1 1/2 tablespoons oil."
},
{
"text": "When drizzling over the pecans, make sure all colors of the chocolate are visible."
},
{
"text": "Sprinkle with cherries if desired."
},
{
"text": "Let stand until set."
},
{
"text": "Break into serving-size pieces."
},
{
"text": "Store in an airtight container."
}
] |
[
{
"text": "2 can burger soup"
},
{
"text": "3 cup macroni"
},
{
"text": "1 1/2 cup cheddar cheese"
}
] |
https://cookpad.com/us/recipes/330350-cheeseburger-mac-and-cheese
|
train
|
cheeseburger mac and cheese
|
001cc0f77c
|
[
{
"text": "boil macroni add other ingredents"
}
] |
[
{
"text": "1 cup Crisco cooking oil"
},
{
"text": "1 teaspoon lemon juice"
},
{
"text": "1 teaspoon almond extract"
},
{
"text": "1 teaspoon vanilla extract"
},
{
"text": "3 eggs"
},
{
"text": "14 cup orange juice"
},
{
"text": "orange zest"
},
{
"text": "3 12 cups flour"
},
{
"text": "1 cup sugar"
},
{
"text": "3 teaspoons baking powder"
},
{
"text": "4 tablespoons butter, softened"
},
{
"text": "3 cups powdered sugar"
},
{
"text": "14 cup milk"
},
{
"text": "1 teaspoon orange juice"
},
{
"text": "2 teaspoons grated orange rind"
}
] |
http://www.food.com/recipe/italian-butter-cookies-that-contain-no-butter-106424
|
test
|
Italian Butter Cookies That Contain No Butter
|
001cc0fe60
|
[
{
"text": "process first 9 ingredients in food processor till smooth."
},
{
"text": "mixture will be thick."
},
{
"text": "bake at 350 degrees 10- 12 minutes don't overcook."
},
{
"text": "prepare frosting and frost."
}
] |
[
{
"text": "2 whole Egg Whites"
},
{
"text": "18 teaspoons Salt"
},
{
"text": "18 teaspoons Cream Of Tartar"
},
{
"text": "1/2 teaspoons Vanilla Extract"
},
{
"text": "1/4 teaspoons Almond Extract"
},
{
"text": "3/4 cups Sugar"
},
{
"text": "1/2 cups Mini Chocolate Chips, Plus Extra For Garnish"
}
] |
http://tastykitchen.com/recipes/desserts/25-calorie-chocolate-chip-meringue-cookies/
|
val
|
25 Calorie Chocolate Chip Meringue Cookies
|
001cc1083d
|
[
{
"text": "Preheat oven to 300 degrees F."
},
{
"text": "In the bowl of an electric mixer, beat egg whites, salt, cream of tartar, vanilla and almond extracts until soft peaks form."
},
{
"text": "Continue mixing and gradually add in sugar."
},
{
"text": "Beat until still peaks form."
},
{
"text": "Stir in chocolate chips."
},
{
"text": "Scoop batter onto a cookie sheet."
},
{
"text": "Dot the tops with extra chocolate chips."
},
{
"text": "Bake for 2025 minutes."
},
{
"text": "Cool completely."
}
] |
[
{
"text": "2 Tbs. vegetable oil"
},
{
"text": "1/2 cup uncooked buckwheat groats"
},
{
"text": "1 onion, diced"
},
{
"text": "1/2 cup uncooked quinoa, rinsed"
},
{
"text": "8 oz. sliced mushrooms"
},
{
"text": "2 cups baby carrots"
},
{
"text": "1 cup vegetable stock"
},
{
"text": "1 tsp. garlic powder"
},
{
"text": "1 tsp. herb salt, or to taste"
},
{
"text": "1 tsp. freshly ground black pepper"
},
{
"text": "3/4 cup diced dried apricots"
},
{
"text": "4 oz. crumbled gorgonzola cheese"
}
] |
http://www.vegetariantimes.com/recipe/two-grain-pilaf-with-gorgonzola-cheese/
|
train
|
Two-Grain Pilaf with Gorgonzola Cheese
|
001cc873c8
|
[
{
"text": "Heat oil in large skillet over medium heat."
},
{
"text": "Saute groats and onion over medium-high heat about 7 minutes, or until golden."
},
{
"text": "Add quinoa and mushrooms, and saute 2 minutes."
},
{
"text": "Add carrots, vegetable stock and seasonings."
},
{
"text": "Reduce heat to medium-low."
},
{
"text": "Cook 10 minutes, stirring occasionally and checking for liquid."
},
{
"text": "Add more stock if too dry."
},
{
"text": "Increase heat to medium, and cook about 5 minutes more."
},
{
"text": "To serve, stir in apricots and Gorgonzola cheese."
}
] |
[
{
"text": "3 eggs"
},
{
"text": "1/2 cup (125 ml) sugar"
},
{
"text": "1 tsp (5 ml). vanilla"
},
{
"text": "1-1/2 cups (350 ml) flour"
},
{
"text": "1 tsp (5 ml). salt"
},
{
"text": "1 (6 oz (168 grm).) pkg. semi-sweet chocolate chips"
},
{
"text": "1 cup (225 ml) chopped dates"
},
{
"text": "1 cup (225 ml) chopped nuts"
},
{
"text": "1 cup (225 ml) whole candied cherries"
},
{
"text": "1/2 cup (125 ml) mixed candied fruit"
},
{
"text": "3 tbsp (45 ml). brandy"
},
{
"text": "Optional: confectioners' sugar frosting"
}
] |
http://online-cookbook.com/goto/cook/rpage/0007A0
|
train
|
Semi-Sweet Bishop's Bread
|
001ccd6590
|
[
{
"text": "In a small bowl, beat eggs until thick and lemon colored (about 5 minutes)."
},
{
"text": "Gradually beat in sugar and vanilla."
},
{
"text": "In large bowl, combine flour and salt."
},
{
"text": "Add chocolate chips, dates, nuts, candied cherries and fruit; mix together."
},
{
"text": "Fold in egg mixture."
},
{
"text": "Spread in greased and floured 9x5x3-inch loaf pan."
},
{
"text": "Bake in a preheated 325 degree (175 C.) oven for 1 hour."
},
{
"text": "Remove from oven, cool 10 minutes and invert."
},
{
"text": "When cool, pierce top with 1 1/2-inch deep holes, using a toothpick."
},
{
"text": "Slowly pour brandy over top."
},
{
"text": "Wrap tightly in aluminum foil."
},
{
"text": "Store at room temperature overnight."
},
{
"text": "Drizzle with confectioners' sugar frosting, if desired."
}
] |
[
{
"text": "Frittata"
},
{
"text": "- angel hair pasta, uncooked"
},
{
"text": "48 each eggs"
},
{
"text": "- Philadelphia Brick Cream Cheese, softened"
},
{
"text": "2 cups milk"
},
{
"text": "1 qt. asparagus spears, blanched, cut into 1/2-inch pieces"
},
{
"text": "3 cups zucchini, chopped"
},
{
"text": "2 cups roasted red peppers, chopped"
},
{
"text": "2 cups roasted yellow peppers, chopped Target 1 pkg For $2.99 thru 02/06"
},
{
"text": "2 cups oil-packed sun-dried tomatoes, drained, chopped"
},
{
"text": "1-1/3 cups Kraft Shredded Parmesan"
},
{
"text": "1-1/3 cups Kraft Shredded Asiago"
},
{
"text": "2 tsp. salt"
},
{
"text": "1 tsp. black pepper"
},
{
"text": "Salad"
},
{
"text": "1-1/2 gal. frisee"
},
{
"text": "1-1/4 gal. baby spinach leaves"
},
{
"text": "48 each cherry tomatoes, quartered"
},
{
"text": "3 cups roasted red peppers, julienned"
},
{
"text": "3 cups red onions, thinly sliced"
},
{
"text": "2 cups Kraft Sundried Tomato and Oregano Dressing"
}
] |
http://www.kraftrecipes.com/recipes/pasta-vegetable-frittata-salad-111554.aspx
|
test
|
Pasta and Vegetable Frittata with Salad
|
001ce8954b
|
[
{
"text": "Frittata: Cook pasta as directed on package; drain."
},
{
"text": "Rinse, then drain again; set aside."
},
{
"text": "Meanwhile, blend eggs, cream cheese and milk, in trial-size batches, in blender until well blended; pour into large bowl."
},
{
"text": "Stir in vegetables and 1/2 of the combined cheeses."
},
{
"text": "Heat 4 well-oiled 12-inch saute pans on high heat."
},
{
"text": "(Or, heat 1 pan for trial recipe.)"
},
{
"text": "Reduce heat to medium-high."
},
{
"text": "Add 4 cups (1 L) pasta to each pan; cook, without stirring, 2 to 3 min."
},
{
"text": "or until pasta is slightly crisp but not browned on bottom."
},
{
"text": "Top each with about 1-1/2 cups of the vegetable mixture; cook 3 to 4 min."
},
{
"text": "or until egg mixture begins to set around edge."
},
{
"text": "Bake in 350 degrees F-convection oven 25 min."
},
{
"text": "; cover with foil."
},
{
"text": "Bake 18 to 20 min."
},
{
"text": "or until knife inserted in centres comes out clean."
},
{
"text": "Sprinkle with remaining cheese mixture."
},
{
"text": "Bake 1 to 2 min."
},
{
"text": "or until cheeses are melted."
},
{
"text": "Remove from oven."
},
{
"text": "Let stand 10 min."
},
{
"text": "before cutting each into 12 wedges to serve."
},
{
"text": "Salad: Toss greens with all remaining ingredients except dressing."
},
{
"text": "For each serving: Toss 1 cup (250 mL) Salad with 2 tsp."
},
{
"text": "(10 mL) dressing."
},
{
"text": "Serve plated with 1 Frittata wedge."
}
] |
[
{
"text": "1 medium onions chopped"
},
{
"text": "2 tablespoons vegetable oil"
},
{
"text": "1 cup brown rice"
},
{
"text": "4 cups vegetable stock"
},
{
"text": "1 pound tofu cut into strips"
},
{
"text": "1 small water chestnuts drained, rinsed & thinly sliced"
},
{
"text": "1/2 cup raisins, seedless"
},
{
"text": "2 teaspoons soy sauce, tamari"
},
{
"text": "1 each oranges juiced & rind grated"
},
{
"text": "1 dash cinnamon"
},
{
"text": "2 tablespoons parsley leaves chopped"
},
{
"text": "1 x salt and black pepper to taste"
},
{
"text": "4 tablespoons cashew nuts"
}
] |
https://recipeland.com/recipe/v/orange-flavoured-risotto-33101
|
train
|
Orange Flavoured Risotto
|
001d06ffb3
|
[
{
"text": "Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally."
},
{
"text": "Stir in the rice and cook for 1 minute."
},
{
"text": "Pour in the stock, cover and bring to a boil."
},
{
"text": "Reduce heat and simmer for 40 minutes."
},
{
"text": "While the rice is cooking, mix together the tofu strips, water chestnuts, raisins, tamari, orange rind and juice."
},
{
"text": "Add the cinnamon and parsley."
},
{
"text": "Set aside."
},
{
"text": "When the rice has cooked, stir in the tofu mixture and gently heat through."
},
{
"text": "Season with salt and pepper."
},
{
"text": "Serve hot garnished with the nuts."
}
] |
[
{
"text": "1/2 cups Cane Sugar Or White Sugar"
},
{
"text": "1/2 cups Water"
},
{
"text": "1 pound Fresh Figs, Cut Into 1/8ths"
},
{
"text": "2 Tablespoons Balsamic Vinegar"
},
{
"text": "3 Tablespoons Kahlua"
}
] |
http://tastykitchen.com/recipes/appetizers-and-snacks/fig-compote/
|
val
|
Fig Compote
|
001d0d82e9
|
[
{
"text": "Place the sugar and water in a saucepan and heat, stirring until the sugar dissolves."
},
{
"text": "Add the figs, vinegar and Kahlua."
},
{
"text": "Cover and cook, simmering on low for 30 minutes or until it reaches a thick jammy consistency."
},
{
"text": "It will thicken more when it cools."
},
{
"text": "Let cool and refrigerate until ready to use."
},
{
"text": "Spread on baguettes or crackers over your favourite cheese."
},
{
"text": "I love a melty Brie to accompany this."
}
] |
[
{
"text": "1 small jello orange"
},
{
"text": "1 cup water boiling"
},
{
"text": "1 pint vanilla ice cream softened"
},
{
"text": "1 9 inch pie shell (9 inch) chocolate, or 1 1/2 cup reduced fat oreo cookie crumbs"
},
{
"text": "1/4 cup margarine melted"
},
{
"text": "3 tablespoons sugar granulated"
},
{
"text": "1 x candy corn"
},
{
"text": "1 x black licorice"
},
{
"text": "1 x whipped topping, prepared optional"
}
] |
https://recipeland.com/recipe/v/jack-o-lantern-pie-33345
|
train
|
Jack-O-Lantern Pie
|
001d193bad
|
[
{
"text": "To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl."
},
{
"text": "Press mixture firmly in a 9 inch pie pan."
},
{
"text": "Pour jello into a bowl."
},
{
"text": "Add boiling water."
},
{
"text": "Stir until disolved, about 2 minutes."
},
{
"text": "Add ice cream to jello."
},
{
"text": "Stir until ice cream is melted and mix is smooth."
},
{
"text": "Place in refrigerator and chill until slightly thick, about 10 minutes."
},
{
"text": "Remove from refrigerator and pour mix into pie crust."
},
{
"text": "Put pie in refrigerator to chill until firm, about 2 hours."
},
{
"text": "Take pie from refrigerator and make Jack-O-Lantern face on pie with candy corn and licorice."
},
{
"text": "Decorate with whipped topping if desired."
}
] |
[
{
"text": "125 g butter, at room temperature"
},
{
"text": "100 g dark chocolate, chopped into small pieces"
},
{
"text": "2 eggs"
},
{
"text": "1 cup sugar, I use brown"
},
{
"text": "2 tablespoons golden syrup"
},
{
"text": "23 cup plain flour"
},
{
"text": "2 tablespoons cocoa"
},
{
"text": "salt, just a pinch"
},
{
"text": "125 g chopped nuts (optional)"
}
] |
http://www.food.com/recipe/sinful-brownies-355906
|
val
|
Sinful Brownies
|
001d208b16
|
[
{
"text": "Pre heat oven 180C."
},
{
"text": "Butter 20cm square cake tin."
},
{
"text": "Melt butter and choc in saucepan over low heat."
},
{
"text": "When melted ans smooth, set aside to cool."
},
{
"text": "Beat eggs and sugar in large bowl till thick and creamy."
},
{
"text": "Stir n cooled chocolate and golden syrup."
},
{
"text": "Then add flour, cocoa, salt and nuts."
},
{
"text": "Pour into tin, bake 30 minutes."
},
{
"text": "Remove from oven, cool in tin then cut into squares."
}
] |
[
{
"text": "1 cup all-purpose flour"
},
{
"text": "1 teaspoon baking powder"
},
{
"text": "14 teaspoon baking soda"
},
{
"text": "2 eggs"
},
{
"text": "34 cup low fat cottage cheese"
},
{
"text": "12 cup plain low-fat yogurt"
},
{
"text": "34 cup skim milk"
},
{
"text": "1 tablespoon vegetable oil"
}
] |
http://www.food.com/recipe/cottage-cheese-and-yogurt-pancakes-88652
|
train
|
Cottage Cheese and Yogurt Pancakes
|
001d313ab2
|
[
{
"text": "In a large bowl combine flour, baking powder and baking soda."
},
{
"text": "In a medium bowl whisk together eggs, cottage cheese, yogurt, milk and oil."
},
{
"text": "Add wet mixture to dry mixture and stir until well combined."
},
{
"text": "Preheat a non-stick griddle or skillet over medium heat."
},
{
"text": "Pour 1/4 cup of batter onto griddle for each pancake."
},
{
"text": "Cook until bubbles form on the surface (about 2 minutes)."
},
{
"text": "Flip pancakes and cook until golden brown on the other side."
},
{
"text": "Serve with toppings of your choice."
}
] |
[
{
"text": "1 cup Flour"
},
{
"text": "1 teaspoon Baking Soda"
},
{
"text": "1/2 teaspoons Sugar"
},
{
"text": "1 dash Salt"
},
{
"text": "1 cup Milk"
},
{
"text": "1 whole Egg"
},
{
"text": "1 cup Shredded Mozzarella Cheese"
},
{
"text": "2 Tablespoons Grated Parmesan Cheese"
},
{
"text": "1/2 cups Chopped (slices Of) Pepperoni (or More To Taste)"
},
{
"text": "Warm Pizza Sauce For Dipping"
}
] |
http://tastykitchen.com/recipes/main-courses/pizza-e2809ccupcakese2809d/
|
train
|
Pizza Cupcakes
|
001d443d79
|
[
{
"text": "The correct name for these would be Pizza Puffs...my son has always called them cupcakes."
},
{
"text": "Preheat oven to 375 degrees F."
},
{
"text": "In a large bowl combine the flour, baking soda, salt and sugar."
},
{
"text": "Whisk in the milk, egg, mozzarella cheese and Parmesan cheese."
},
{
"text": "Let it sit a few minutes while you chop the pepperoni."
},
{
"text": "Add in the pepperoni, stir until combined."
},
{
"text": "Spray your mini cupcake pan well to grease it."
},
{
"text": "Add in spoonfuls of mixture."
},
{
"text": "It can come up to just below the top of each opening."
},
{
"text": "You should have just enough batter to fill 24 mini cups."
},
{
"text": "Bake for 18-22 minutes or until puffed and golden."
},
{
"text": "Let cool for a few minutes, run a butter knife around each one to loosen and serve with some warm pizza sauce!"
},
{
"text": "These are good leftover too, store in a plastic bag and reheat for a few minutes in a 350 degree F oven."
}
] |
[
{
"text": "16 ounces alfredo sauce (my favorite is Classico brand)"
},
{
"text": "1 cup 2% low-fat milk or 1 cup whole milk"
},
{
"text": "2 tablespoons pesto sauce (I use Kirkland's Cibo Natural brand at Costco)"
},
{
"text": "1 tablespoon butter"
},
{
"text": "1 bulb of garlic, shelled and peeled"
},
{
"text": "3 -4 lbs frozen chicken breast tenders"
},
{
"text": "1 cup shredded mozzarella cheese"
},
{
"text": "1 cup Italian cheese blend (with Parmesan)"
}
] |
http://www.food.com/recipe/easy-crock-pot-chicken-alfredo-for-a-party-144922
|
train
|
Easy Crock Pot Chicken Alfredo for a Party
|
001d4a49d7
|
[
{
"text": "Pour jar of alfredo sauce into the crock pot."
},
{
"text": "Add milk to the jar and shake well before adding to sauce in crock pot."
},
{
"text": "Drop in garlic cloves, butter and pesto, do not stir."
},
{
"text": "Place frozen chicken on top of alfredo sauce."
},
{
"text": "Cook on low for six hours."
},
{
"text": "After six hours, remove lid, stir and sprinkle cheese over the chicken and cook for one more hour."
},
{
"text": "Serve over pasta."
},
{
"text": "If serving at a party, you may set out crock pot with a ladle for guests to serve themselves."
}
] |
[
{
"text": "6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin"
},
{
"text": "Salt and freshly ground black pepper"
},
{
"text": "6 sage leaves"
},
{
"text": "3 ounces grated fontina cheese"
},
{
"text": "3 tablespoons olive oil"
},
{
"text": "1 garlic clove, halved"
},
{
"text": "1/2 cup white wine"
},
{
"text": "1 (28-ounce) can whole San Marzano tomatoes"
},
{
"text": "1/2 teaspoon red pepper flakes"
},
{
"text": "1 teaspoon salt"
},
{
"text": "1/2 teaspoon freshly ground black pepper"
},
{
"text": "Special Equipment: toothpicks"
}
] |
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-scallopine-with-sage-and-fontina-cheese-recipe.html
|
train
|
Chicken Scallopine with Sage and Fontina Cheese
|
001d6390b0
|
[
{
"text": "Place the chicken cutlets on a clean work surface, narrow end facing you."
},
{
"text": "Sprinkle with salt and pepper."
},
{
"text": "Place one sage leaf crosswise on each of the pieces of chicken."
},
{
"text": "Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese."
},
{
"text": "Roll up the chicken and seal with one or two toothpicks."
},
{
"text": "Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes."
},
{
"text": "Add the chicken."
},
{
"text": "Brown the chicken on all sides, about 3 minutes per side."
},
{
"text": "Remove the chicken from the pan and remove and discard the garlic."
},
{
"text": "Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon."
},
{
"text": "Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth."
},
{
"text": "Add the tomato mixture to the reduced wine in the pan."
},
{
"text": "Simmer for 5 minutes to let the flavors marry."
},
{
"text": "Return the chicken to the pan."
},
{
"text": "Simmer the chicken in the tomato sauce for 10 minutes."
},
{
"text": "Turn the chicken over and simmer until cooked through, 5 to 7 minutes."
},
{
"text": "Remove the chicken from the pan."
},
{
"text": "Season the tomato sauce with salt and pepper."
},
{
"text": "Spoon the tomato sauce onto serving plates or a serving platter."
},
{
"text": "Slice the chicken into 1-inch rounds."
},
{
"text": "Remove the toothpicks."
},
{
"text": "Place the chicken over the sauce and serve immediately."
},
{
"text": "SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams"
}
] |
[
{
"text": "1 1/2 teaspoon baking pwdr"
},
{
"text": "1/2 c. butter"
},
{
"text": "1 c. flour"
},
{
"text": "1/2 c. sugar"
},
{
"text": "3/4 c. lowfat milk"
},
{
"text": "2 c. sliced apples"
},
{
"text": "1/2 c. sugar mixed with 2 teaspoon cinnamon"
}
] |
http://cookeatshare.com/recipes/magic-apple-cobbler-31544
|
train
|
Magic Apple Cobbler Recipe
|
001d75f126
|
[
{
"text": "Heat butter in 8 x 8 inch baking dish."
},
{
"text": "Mix lowfat milk, flour, baking pwdr and sugar together."
},
{
"text": "Pour on top melted butter, but don't stir."
},
{
"text": "Put sliced apples on top of batter."
},
{
"text": "Sprinkle sugar and cinnamon on top."
},
{
"text": "Bake at 350 degrees for 40 min."
},
{
"text": "Dough will rise."
},
{
"text": "Don't overbake."
}
] |
[
{
"text": "6 1/2 cups/1,625 grams apple cider"
},
{
"text": "1 cup/250 grams prepared horseradish"
},
{
"text": "3 1/2 teaspoons/21 grams fine sea salt"
},
{
"text": "6 pounds/2.7 kilograms bone-in veal breast"
}
] |
http://www.epicurious.com/recipes/food/views/braised-veal-breast-374189
|
train
|
Braised Veal Breast
|
001d79f898
|
[
{
"text": "Preheat the oven to 180F (80C)."
},
{
"text": "Mix the cider with the horseradish and salt."
},
{
"text": "Wrap the veal breast in a single layer of cheesecloth."
},
{
"text": "Put the veal, bone side up, in a pan large enough to hold the meat and the cider mixture."
},
{
"text": "Pour the cider mixture over the veal and cover the pan with foil."
},
{
"text": "Place in the oven and cook for 19 hours."
},
{
"text": "When the breast is fork-tender, remove the pan from the oven, remove the foil, and allow the veal to cool in the liquid for 1 hour."
},
{
"text": "Put on a pair of disposable rubber gloves."
},
{
"text": "Lift the veal out of the liquid and unwrap it."
},
{
"text": "The meat will still be warm and pliable."
},
{
"text": "Remove any bones and cartilage from the meat."
},
{
"text": "Unfold the veal and carefully clean up the meat, pulling out the rubbery connective tissue."
},
{
"text": "Put the cleaned meat back into a rectangle shape and wrap it in plastic."
},
{
"text": "Refrigerate the meat until youre ready to use it."
},
{
"text": "Preheat the oven to 180F (80C)."
},
{
"text": "Strain the veal braising liquid into a small saucepan and discard the fat."
},
{
"text": "Warm the liquid over medium-low heat."
},
{
"text": "Cut the breast into slices."
},
{
"text": "Arrange the sliced veal in an ovenproof serving dish and pour the warm braising liquid over it."
},
{
"text": "Place the veal in the oven for 15 to 20 minutes, basting the veal occasionally with the sauce, until it is warmed through."
},
{
"text": "Serve immediately."
}
] |
[
{
"text": "3 cups unbleached all-purpose flour"
},
{
"text": "1 teaspoon salt"
},
{
"text": "12 tablespoon sugar"
},
{
"text": "2 teaspoons activedry yeast"
},
{
"text": "1 14 cups water"
},
{
"text": "1 tablespoon extra virgin olive oil"
}
] |
http://www.food.com/recipe/pitas-367679
|
test
|
Pitas
|
001da6fa18
|
[
{
"text": "Mix together."
},
{
"text": "Knead 10 minute."
},
{
"text": "put in oiled bowl and cover with damp towel 90 minute."
},
{
"text": "Punch down and break into 8 pieces."
},
{
"text": "Cover and let sit 10 minute."
},
{
"text": "flatten"
},
{
"text": "bake at 400 for 3 minute."
},
{
"text": "for more crispy bake extra 3 minute."
}
] |
[
{
"text": "2 12 cups water"
},
{
"text": "1 cup brown rice, uncooked"
},
{
"text": "14 cup raisins"
},
{
"text": "14 cup dried apricot, chopped"
},
{
"text": "2 tablespoons red bell peppers, very finely chopped"
},
{
"text": "2 tablespoons green onions, thinly sliced (green and white parts)"
},
{
"text": "2 tablespoons pine nuts, lightly roasted"
},
{
"text": "2 tablespoons water"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "1 tablespoon fresh lemon juice"
},
{
"text": "1 teaspoon parsley flakes"
},
{
"text": "12 teaspoon ground cumin"
},
{
"text": "14 teaspoon ground coriander"
},
{
"text": "18 teaspoon garlic powder"
},
{
"text": "salt and pepper"
}
] |
http://www.food.com/recipe/warm-rice-salad-with-fruits-and-nuts-493700
|
train
|
Warm Rice Salad With Fruits and Nuts
|
001db69d88
|
[
{
"text": "Bring water to a boil in a medium saucepan."
},
{
"text": "Add rice."
},
{
"text": "When water boils again, reduce heat to low, cover, and simmer 45 minutes, until rice is tender and most of the water has been absorbed."
},
{
"text": "Remove from heat and let stand covered, 5 minutes."
},
{
"text": "Then spoon rice into a large bowl."
},
{
"text": "Add raisins, apricots, bell pepper, onion, and pine nuts."
},
{
"text": "Toss to combine."
},
{
"text": "In a small bowl or custard cup, combine remaining ingredients."
},
{
"text": "Add to rice and mix well."
},
{
"text": "Serve right away (Leftovers can be served cold)."
}
] |
[
{
"text": "2 (2 liter) bottles ginger ale"
},
{
"text": "2 (2 liter) bottles strawberry flavored soda"
},
{
"text": "2 cups lemon sherbet"
},
{
"text": "1/2 (16 ounce) package sliced frozen strawberries"
}
] |
http://allrecipes.com/recipe/two-minute-party-punch/
|
train
|
Two Minute Party Punch
|
001db6cda2
|
[
{
"text": "Pour the ginger ale and strawberry soda into a punch bowl."
},
{
"text": "Scoop the lemon sherbet into the punch bowl, and stir in the sliced strawberries."
}
] |
[
{
"text": "3/4 pound small potatoes, scrubbed and halved or quartered"
},
{
"text": "2 medium leeks, white parts only, halved lengthwise, cut into 3-inch pieces, and washed well and dried"
},
{
"text": "8 ounces small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks"
},
{
"text": "10 sprigs thyme"
},
{
"text": "1 tablespoon unsalted butter (optional), cut into small pieces"
},
{
"text": "Coarse salt and ground pepper"
}
] |
http://www.epicurious.com/recipes/food/views/potatoes-leeks-and-carrots-in-parchment-387710
|
test
|
Potatoes, Leeks, and Carrots in Parchment
|
001dcd11d0
|
[
{
"text": "Preheat oven to 400F."
},
{
"text": "Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment."
},
{
"text": "Season with salt and pepper."
},
{
"text": "Fold into a twist or envelope shape (page 19)."
},
{
"text": "Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes."
},
{
"text": "Per Serving (without butter)"
},
{
"text": "Calories: 117"
},
{
"text": "Fat: 0.4g (0.1g Saturated Fat)"
},
{
"text": "Protein: 3g"
},
{
"text": "Carbohydrates: 26.8g"
},
{
"text": "Fiber: 4.3g"
}
] |
[
{
"text": "12 cup Greek yogurt, with honey"
},
{
"text": "14 cup finely chopped strawberry"
},
{
"text": "1 egg"
},
{
"text": "12 teaspoon vanilla"
},
{
"text": "13 cup sugar"
},
{
"text": "34 cup ground oatmeal"
},
{
"text": "12 teaspoon baking powder"
},
{
"text": "14 teaspoon baking soda"
},
{
"text": "12 teaspoon cinnamon"
}
] |
http://www.food.com/recipe/strawberry-yogurt-soft-cookies-479096
|
test
|
Strawberry Yogurt Soft Cookies
|
001dd4d179
|
[
{
"text": "Chop strawberries (I used my mini food processor)."
},
{
"text": "Mix all wet ingredients together."
},
{
"text": "Add the dry and mix until combined."
},
{
"text": "The mixture will be slightly wet."
},
{
"text": "Drop by large spoonful onto parchment lined cookie sheet."
},
{
"text": "Bake at 350 for approx 12 minutes."
},
{
"text": "* If you like a sweeter cookie, or use plain Greek yogurt, you could add more sugar."
},
{
"text": "The texture of this cookie is soft, and muffin-like."
}
] |
[
{
"text": "1/2 cup granulated sugar"
},
{
"text": "1/2 cup packed brown sugar"
},
{
"text": "3 tbsp all-purpose flour"
},
{
"text": "1 tsp ground cinnamon"
},
{
"text": "1/4 tsp ground nutmeg"
},
{
"text": "1 tbsp apple juice"
},
{
"text": "1 tbsp lemon juice"
},
{
"text": "6 cup thinly sliced and peeled tart apples"
},
{
"text": "1 cup all-purpose flour"
},
{
"text": "1/2 cup sugar"
},
{
"text": "1/4 cup packed brown sugar"
},
{
"text": "1 1/2 tsp ground cinnamon"
},
{
"text": "1/2 tsp salt"
},
{
"text": "6 tbsp chilled unsalted butter, cut into 1/2-inch cubes"
},
{
"text": "1 pie crust"
},
{
"text": "2 tbsp granulated sugar"
},
{
"text": "1 packages warm cream cheese"
},
{
"text": "1 1/2 tsp ground cinnamon"
}
] |
https://cookpad.com/us/recipes/360304-cream-cheese-crust-apple-pie
|
train
|
Cream cheese crust apple pie
|
001e124f69
|
[
{
"text": "Preheat oven to 375F"
},
{
"text": "Pie filling: In a small bowl, combine the sugars, flour and spices; set aside."
},
{
"text": "In a large bowl, toss apples with lemon juice and apple juice."
},
{
"text": "Add sugar mixture; toss to coat."
},
{
"text": "Topping: combine the dry ingredients."
},
{
"text": "Then add the butter, use your hands to mix it until it resembles a sand-like texture."
},
{
"text": "Crust: mix the cream cheese, sugar, and cinnamon until creamy."
},
{
"text": "Then use a spatula to spread it onto your pie crust."
},
{
"text": "Cover the entire pie, even the walls."
},
{
"text": "Fill the pie crust with the apples."
},
{
"text": "Cover the pie with the topping until no apple pieces show."
},
{
"text": "Baked covered with aluminum foil for 20 minutes."
},
{
"text": "Then remove the cover and bake for an additional 20-25 minutes, or until crust is golden brown and filling is bubbly."
}
] |
[
{
"text": "1 pound frozen Tater Tots"
},
{
"text": "2 tablespoons grated parmesan cheese"
},
{
"text": "Kosher salt and freshly ground pepper"
},
{
"text": "12 ounces green beans, trimmed and halved"
},
{
"text": "4 tablespoons unsalted butter"
},
{
"text": "Finely grated zest and juice of 1 lemon"
},
{
"text": "2 tablespoons extra-virgin olive oil"
},
{
"text": "4 3/4 -inch-thick boneless center-cut pork chops (1 1/2 pounds)"
},
{
"text": "3 cloves garlic, finely chopped"
},
{
"text": "1/2 cup low-sodium chicken broth"
}
] |
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-pork-chops-with-parmesan-tater-tots.html
|
train
|
Lemon Garlic Pork Chops with Parmesan Tater Tots
|
001e3dc5af
|
[
{
"text": "Bake the Tater Tots as the label directs."
},
{
"text": "Transfer to a bowl; add the parmesan, season with salt and pepper and toss."
},
{
"text": "Set aside."
},
{
"text": "Meanwhile, bring a medium pot of salted water to a boil."
},
{
"text": "Add the green beans and cook until tender, about 5 minutes."
},
{
"text": "Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste."
},
{
"text": "Cover to keep warm."
},
{
"text": "Heat the olive oil in a large skillet over medium-high heat."
},
{
"text": "Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side."
},
{
"text": "Transfer to a plate and let rest."
},
{
"text": "Add the garlic to the skillet and cook until lightly browned, about 30 seconds."
},
{
"text": "Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes."
},
{
"text": "Swirl in the remaining 3 tablespoons butter."
},
{
"text": "Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans."
},
{
"text": "Photograph by Antonis Achilleos"
}
] |
[
{
"text": "14 cup fresh lime juice"
},
{
"text": "14 cup olive oil"
},
{
"text": "2 teaspoons sugar"
},
{
"text": "12 teaspoon salt"
},
{
"text": "14 teaspoon hot pepper sauce"
},
{
"text": "4 oranges"
},
{
"text": "1 large jicama, peeled and julienned (about 3 cups)"
},
{
"text": "2 medium cucumbers, peeled, sliced into rounds (about 3 cups)"
},
{
"text": "1 medium red onion, thinly sliced"
},
{
"text": "1 cup cilantro leaf, coarsely chopped"
},
{
"text": "12-1 fresh jalapeno chile, finely chopped (use half red and half green)"
}
] |
http://www.food.com/recipe/jicama-salad-with-cilantro-and-chiles-145997
|
val
|
Jicama Salad With Cilantro and Chiles
|
001e4a5f80
|
[
{
"text": "Whisk lime juice, oil, sugar, salt and hot pepper sauce together in a large bowl."
},
{
"text": "Trim peel and pith from oranges."
},
{
"text": "Cut in half lengthwise, then slice into thin half moons."
},
{
"text": "Add orange slices and remaining ingredients to dressing."
},
{
"text": "Toss to coat."
},
{
"text": "Season to taste with salt and pepper."
},
{
"text": "Cover, and chill 1 hour or overnight."
},
{
"text": "Serve on a bed of lettuce, garnished with additional orange slices."
}
] |
[
{
"text": "1 bunch spinach"
},
{
"text": "12 whole wheat lasagna noodles"
},
{
"text": "1 (19 ounce) can tomato sauce"
},
{
"text": "16 ounces goat cheese curds"
},
{
"text": "2 cups cooked lentils (or 1 large tin)"
},
{
"text": "2 teaspoons basil"
},
{
"text": "2 teaspoons oregano"
},
{
"text": "1 cup grated old cheddar cheese"
},
{
"text": "14 cup grated parmesan cheese"
}
] |
http://www.food.com/recipe/spinach-lentil-lasagna-69470
|
train
|
Spinach & Lentil Lasagna
|
001e55da56
|
[
{
"text": "Wash and pick over the spinach, and steam it until just limp."
},
{
"text": "Drain it and chop it."
},
{
"text": "Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with."
},
{
"text": "Rinse them under cool water, and drain well."
},
{
"text": "Spread the bottom of a 9\"x13\" lasagne pan with several spoonfuls of the tomato sauce."
},
{
"text": "Lay down 3 lasagne noodles over it, and cover them with more sauce."
},
{
"text": "Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach."
},
{
"text": "Sprinkle over 1/2 teaspoon each of the basil and oregano."
},
{
"text": "Continue layering noodles, sauce, cheese, lentils, spinach and seasonings."
},
{
"text": "Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano."
},
{
"text": "Bake at 350F for 30 to 45 minutes."
}
] |
[
{
"text": "2 large zuchinni(courgette) into sticks"
},
{
"text": "24 slice parma ham"
},
{
"text": "1 large mozzarella ball"
}
] |
https://cookpad.com/us/recipes/360665-mandys-parma-ham-wrapped-zucchini-and-mozzarella-sticks
|
val
|
Mandys Parma ham wrapped zucchini and mozzarella sticks
|
001e598330
|
[
{
"text": "Cut zucchini into sticks around a fingers length"
},
{
"text": "Cut mozzarella into similar sticks"
},
{
"text": "Add enough Parma ham to seal in the mozzarella without the Parma ham getting to thick use toothpicks to hold together if needed"
},
{
"text": "Place on a lined cooking tray and bake for 15-20 minutes at 180C/350F until cooked but the zucchini has a little bite and the Parma ham is crispy"
},
{
"text": "Great party food /finger foods"
}
] |
[
{
"text": "12 lb uncooked German sausages, cut in bite size pieces (2 large links)"
},
{
"text": "12 lb Italian sausage, cut in bite size pieces (2 large links)"
},
{
"text": "extra virgin olive oil, for sauteing"
},
{
"text": "3 medium onions, sliced and separated into rings"
},
{
"text": "3 -5 garlic cloves, peeled and thinly sliced"
},
{
"text": "1 lb fresh green beans, strings pulled, snapped in half"
},
{
"text": "1 -2 teaspoon dried sweet basil leaves, lightly crushed"
},
{
"text": "1 teaspoon dried summer savory, lightly crushed"
},
{
"text": "12 teaspoon seasoning salt"
},
{
"text": "12 teaspoon fresh ground black pepper"
},
{
"text": "1 cup beef broth"
},
{
"text": "12 lb mushroom, cleaned and sliced, more if desired"
},
{
"text": "yukon gold potatoes (optional) or new potato, peeled or scrubbed, halved or quartered if large (optional)"
}
] |
http://www.food.com/recipe/german-italian-beans-89443
|
train
|
German-Italian Beans
|
001e76e365
|
[
{
"text": "Place both sausages types in a greased Dutch oven or heavy 5 quart saucepan."
},
{
"text": "Cook over moderately high heat until browned on all sides."
},
{
"text": "Remove from pan."
},
{
"text": "Add enough olive oil to drippings from sausage to make about 4 Tbsp, add onions, garlic, and green beans, and cook over moderate heat, stirring frequently, until onions are transparent and garlic is just beginning to brown."
},
{
"text": "Add basil, savory, salt, pepper, beef broth, mushrooms and potatoes, and mix well."
},
{
"text": "Boil, reduce heat, and simmer, covered, for about 20 minutes or until beans and potatoes are done."
}
] |
[
{
"text": "1 pork liver"
},
{
"text": "Salt and pepper to taste"
},
{
"text": "1 quart. corn meal mush, white"
}
] |
http://cookeatshare.com/recipes/liver-sausage-2682
|
train
|
Liver Sausage Recipe
|
001e8fc9d8
|
[
{
"text": "Boil liver till tender."
},
{
"text": "Grind very fine."
},
{
"text": "Add in salt and pepper."
},
{
"text": "Mix with cooked mush."
},
{
"text": "Pack in covered container and chill."
},
{
"text": "Serve on crackers."
}
] |
[
{
"text": "4 metal cookie cutters, heart-shaped (2-1/2- to 3-1/2-inch )"
},
{
"text": "8 ounces hard candies, assorted red, pink or 8 ounces clear candies"
},
{
"text": "assorted small decorative candies, such as red cinnamon candies, small nonpareils, colored candy hearts, spice drops, and gumdrops"
},
{
"text": "edible rose petal (optional)"
},
{
"text": "8 lollipop sticks"
}
] |
http://www.food.com/recipe/valentines-lollipop-hearts-350159
|
train
|
Valentine's Lollipop Hearts
|
001e9d2774
|
[
{
"text": "Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with meat mallet or small hammer."
},
{
"text": "Make only three or four lollipops at one time."
},
{
"text": "Line a baking sheet with foil."
},
{
"text": "Place desired cookie cutters on foil, at least 2 inches apart."
},
{
"text": "Divide crushed candies evenly among cutters, approximately 1-1/2 to 2 tablespoons per lollipop."
},
{
"text": "Candy layer should be 1/4 to 1/2 inch thick."
},
{
"text": "Add small decorative candies or edible rose or other flower petals to crushed candies."
},
{
"text": "(If using flower petals, make sure they are covered with a layer of the crushed candy.)"
},
{
"text": "Bake in a 350 degree F oven for 6 to 8 minutes or until candies are completely melted."
},
{
"text": "Cool 30 seconds."
},
{
"text": "Remove cookie cutters with tongs, allowing melted candy to spread slightly."
},
{
"text": "Quickly attach a stick to base of each lollipop, twisting the stick to cover lollipop end with melted candy."
},
{
"text": "If desired, press more small candies or flower petals into hot lollipops."
},
{
"text": "Cool."
},
{
"text": "Peel foil from lollipops."
},
{
"text": "."
}
] |
[
{
"text": "5 chicken tenders"
},
{
"text": "salt and pepper"
},
{
"text": "2 tablespoons parmesan peppercorn ranch dressing"
},
{
"text": "2 tablespoons sour cream"
},
{
"text": "2 teaspoons rice wine vinegar"
},
{
"text": "1 teaspoon lemon juice"
},
{
"text": "2 teaspoons Dijon mustard"
},
{
"text": "16 ounces pasta salad noodles, any shape is fine"
},
{
"text": "12 cup parmesan peppercorn ranch dressing"
},
{
"text": "12 cup mayonnaise"
},
{
"text": "3 tablespoons Dijon mustard"
},
{
"text": "2 -3 tablespoons relish"
},
{
"text": "14 cup sour cream"
},
{
"text": "12 yellow onion, diced"
},
{
"text": "salt and pepper"
},
{
"text": "14-13 cup frozen peas"
},
{
"text": "2 carrots, shredded"
},
{
"text": "14 cup craisins"
}
] |
http://www.food.com/recipe/parmesan-chicken-salad-459903
|
val
|
Parmesan Chicken Salad
|
001e9fb618
|
[
{
"text": "Broil the chicken for about 5 minutes."
},
{
"text": "Mix the ingredients for the sauce."
},
{
"text": "When the chicken has about 2 minutes or so left to broil, brush on the sauce."
},
{
"text": "When all cooked through, remove from oven and allow to cool."
},
{
"text": "Cut up into small pieces."
},
{
"text": "Cook the noodles until just tender in salted water."
},
{
"text": "Drain and allow to cool completely."
},
{
"text": "Mix all the sauce ingredients and stir well."
},
{
"text": "Combine the sauce and the cooked, cooled noodles well."
},
{
"text": "Add the diced onions, peas, carrots, and craisins, and the cooled, shredded chicken to the noodles."
},
{
"text": "Stir all well."
},
{
"text": "Allow to chill for at least 20 minutes."
},
{
"text": "(Although when I made it, it didn't take that us that long to start eating it and the chicken was still slightly warm, which gave a nice contrast to the cold pasta."
},
{
"text": ")."
},
{
"text": "This may be made up to two days in advance."
}
] |
[
{
"text": "1 sm. pkg. Jello (orange or possibly lemon)"
},
{
"text": "1 c. boiling water"
},
{
"text": "1 (9 ounce.) can shredded pineapple"
},
{
"text": "1/2 c. sugar"
},
{
"text": "1 1/2 c. mini marshmallows"
},
{
"text": "6 ounce. Philadelphia cream cheese, softened"
},
{
"text": "1 c. whipped cream, whipped"
},
{
"text": "1/2 c. Miracle Whip salad dressing"
}
] |
http://cookeatshare.com/recipes/pineapple-cheese-fluff-10485
|
test
|
Pineapple Cheese Fluff Recipe
|
001ebb96c7
|
[
{
"text": "Mix the first 4 ingredients."
},
{
"text": "Refrigeratetill begins to thicken."
},
{
"text": "Do not wait until the Jello solidifies."
},
{
"text": "While waiting on the Jello to thicken, mix the last four ingredients in the following order: Mix the soft cream cheese with the marshmallows; now mix the Miracle Whip; lastly, gently fold in the whipped cream."
},
{
"text": "Once the Jello starts thickening, add in and mix thoroughly the marshmallow mix."
},
{
"text": "Refrigeratetill hard."
}
] |
[
{
"text": "1 box (6 Oz. Size) Stovetop Turkey Stuffing Mix"
},
{
"text": "5 whole Thin Cut Turkey Breast Cutlets"
},
{
"text": "5 slices Bacon"
},
{
"text": "1 package (Approximately 1 Oz. Size) Dry Turkey Gravy Mix"
},
{
"text": "Additional Required Ingredients Specified On The Gravy And Stuffing Package Instructions"
}
] |
http://tastykitchen.com/recipes/main-courses/bacon-wrapped-turkey-roll-ups/
|
train
|
Bacon-Wrapped Turkey Roll-ups
|
001eda0074
|
[
{
"text": "Note: You will also need 5 strands of kitchen twine."
},
{
"text": "Preheat oven to 375 degrees F."
},
{
"text": "Make stuffing according to box directions."
},
{
"text": "Lay out the turkey cutlets on a clean work surface and pound flat if needed."
},
{
"text": "Take a heaping spoonful of the prepared stuffing and put it on top of each piece of turkey."
},
{
"text": "Start rolling up one side until completely rolled up."
},
{
"text": "Take a piece of bacon and wrap it around the turkey and tie it off with twine to keep it in place."
},
{
"text": "Repeat until all the turkey cutlets are rolled up."
},
{
"text": "Set them on a rimmed baking tray in an even layer."
},
{
"text": "Place in the oven and cook for 30 minutes."
},
{
"text": "When there are about 5 minutes left to cook, prepare the gravy according to the package directions."
},
{
"text": "After removing from oven, let them sit for 5 minutes."
},
{
"text": "Then cut off the twine and serve topped with gravy."
}
] |
[
{
"text": "1/2 cup firmly packed brown sugar"
},
{
"text": "1/4 cup Land O Lakes Butter, softened"
},
{
"text": "1 cup sour cream"
},
{
"text": "2 Land O Lakes Eggs"
},
{
"text": "1 1/2 cups all-purpose flour"
},
{
"text": "3/4 teaspoon baking soda"
},
{
"text": "1/2 teaspoon ground cinnamon"
},
{
"text": "3 stalks (1 1/2 cups) fresh rhubarb, sliced into 1/4-inch pieces*"
},
{
"text": "1 tablespoon sugar"
},
{
"text": "1/2 teaspoon ground cinnamon"
}
] |
http://www.landolakes.com/recipe/2070/cinnamon-rhubarb-muffins
|
train
|
Cinnamon Rhubarb Muffins
|
001edc9060
|
[
{
"text": "Heat oven to 375F."
},
{
"text": "Place paper baking cups into 12 muffin pan cups or grease cups; set aside."
},
{
"text": "Combine brown sugar and butter in bowl."
},
{
"text": "Beat at medium speed until mixture is creamy."
},
{
"text": "Add sour cream and eggs; continue beating until well mixed."
},
{
"text": "Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl."
},
{
"text": "Stir flour mixture into sour cream mixture just until moistened."
},
{
"text": "Gently stir in rhubarb."
},
{
"text": "Divide batter evenly among prepared muffin pan cups."
},
{
"text": "Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl."
},
{
"text": "Sprinkle about 1/4 teaspoon mixture on top of each muffin."
},
{
"text": "Bake 25-30 minutes or until lightly browned."
},
{
"text": "Let stand 5 minutes in pan; remove to cooling rack."
},
{
"text": "*Substitute frozen rhubarb, thawed, well-drained."
}
] |
[
{
"text": "3 sprigs fresh rosemary (three inch long)"
},
{
"text": "14 cup olive oil"
},
{
"text": "5 garlic cloves, peeled and smashed"
},
{
"text": "1 (29 ounce) can white beans, drained, well rinsed and air dried"
},
{
"text": "1 medium white onion, grated"
},
{
"text": "12 cup romano cheese, grated"
},
{
"text": "kosher salt"
},
{
"text": "fresh ground pepper"
},
{
"text": "1 lemon, juice and zest of"
},
{
"text": "1 tablespoon fresh parsley, chopped"
}
] |
http://www.food.com/recipe/white-beans-with-lemon-garlic-and-rosemary-274648
|
test
|
White Beans With Lemon, Garlic and Rosemary
|
001ee1021c
|
[
{
"text": "In a small pan, combine the rosemary sprigs, olive oil and garlic."
},
{
"text": "Heat to a sizzle and turn off."
},
{
"text": "(about 4 minutes)."
},
{
"text": "Let sit for at least one hour."
},
{
"text": "Discard the rosemary."
},
{
"text": "Process the oil, cheese, garlic, salt, pepper, lemon zest and juice."
},
{
"text": "Combine the marinade with the beans and chopped parsley in a medium bowl."
},
{
"text": "Cover and let marinate in the refrigerator for at least an hour or overnight."
},
{
"text": "Bring to room temp before serving."
},
{
"text": "Enjoy!"
}
] |
[
{
"text": "6 small boneless skinless chicken breasts (1-1/2 lb.)"
},
{
"text": "1 Tbsp. olive oil"
},
{
"text": "1/2 cup sliced onions"
},
{
"text": "2 cloves garlic, minced"
},
{
"text": "1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices Safeway 1 ea For $1.28 thru 02/09"
},
{
"text": "1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices"
},
{
"text": "1 cup cremini mushrooms, quartered"
},
{
"text": "6 plum tomatoes, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09"
},
{
"text": "2 Tbsp. chopped fresh parsley, divided"
},
{
"text": "2 tsp. each chopped fresh rosemary and thyme"
},
{
"text": "1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA"
},
{
"text": "1 loaf rustic white bread (12 oz.), sliced"
}
] |
http://www.kraftrecipes.com/recipes/baked-garden-ratatouille-139057.aspx
|
train
|
Baked Garden Ratatouille
|
001ef67584
|
[
{
"text": "Heat oven to 375F."
},
{
"text": "Cook chicken in large nonstick ovenproof skillet on medium heat 4 min."
},
{
"text": "on each side or until each breast is lightly browned on both sides."
},
{
"text": "Remove from skillet; set aside."
},
{
"text": "Add oil, onions and garlic to skillet; cook and stir 2 min."
},
{
"text": "Stir in remaining vegetables, 1 Tbsp."
},
{
"text": "parsley, rosemary and thyme; cook and stir 4 min."
},
{
"text": "Top with chicken."
},
{
"text": "Bake 15 min."
},
{
"text": "or until chicken is done (165 degrees F)."
},
{
"text": "Top with cheese; bake 5 min."
},
{
"text": "or until melted."
},
{
"text": "Serve with bread."
}
] |
[
{
"text": "1 lb sausage"
},
{
"text": "4 (15 ounce) cans pork and beans"
},
{
"text": "1 cup brown sugar"
},
{
"text": "13 cup molasses"
},
{
"text": "2 tablespoons dried onion"
},
{
"text": "2 teaspoons prepared mustard"
},
{
"text": "1 cup catsup"
}
] |
http://www.food.com/recipe/crock-pot-sausage-and-beans-47374
|
train
|
Crock Pot Sausage and Beans
|
001f06e5bb
|
[
{
"text": "Put all in crock pot and cook on low 6-8 hours, or on high 3-4 hours."
}
] |
[
{
"text": "1 (8 ounce) package linguine pasta"
},
{
"text": "1 tablespoon olive oil"
},
{
"text": "2 cloves garlic, minced"
},
{
"text": "3 zucchini, shredded"
},
{
"text": "1/4 cup shredded Cheddar cheese"
},
{
"text": "1/4 cup plain nonfat yogurt"
},
{
"text": "salt and pepper to taste"
}
] |
http://allrecipes.com/recipe/zucchini-linguine/
|
val
|
Zucchini Linguine
|
001f076f1e
|
[
{
"text": "Bring a large pot of lightly salted water to a boil."
},
{
"text": "Add pasta and cook for 8 to 10 minutes or until al dente; drain."
},
{
"text": "Meanwhile, heat oil in a large skillet over medium heat."
},
{
"text": "Saute garlic until it starts to brown."
},
{
"text": "Stir in a handful of grated zucchini; cook for 1 minute and then add the rest of the zucchini."
},
{
"text": "Cook for 3 minutes."
},
{
"text": "Toss pasta with zucchini, cheese and yogurt."
},
{
"text": "Season with salt and pepper."
},
{
"text": "Mix well and serve."
}
] |
[
{
"text": "5 tablespoons unsalted butter, room temperature, plus more for pan"
},
{
"text": "1 1/2 cups all-purpose flour, plus more for pan"
},
{
"text": "1 teaspoon baking soda"
},
{
"text": "2/3 cup boiling water"
},
{
"text": "1 teaspoon baking powder"
},
{
"text": "1 teaspoon ground ginger"
},
{
"text": "3/4 teaspoon ground cinnamon"
},
{
"text": "1/4 teaspoon ground cloves"
},
{
"text": "1/4 teaspoon ground nutmeg"
},
{
"text": "1/4 teaspoon salt"
},
{
"text": "1/2 cup packed dark-brown sugar"
},
{
"text": "1 large egg"
},
{
"text": "2/3 cup unsulfured molasses"
},
{
"text": "1 1/2 teaspoons finely grated peeled fresh ginger"
},
{
"text": "1/4 recipe Chocolate Ganache (page 387)"
},
{
"text": "2 pieces crystallized ginger, thinly sliced lengthwise, for garnish"
}
] |
http://www.epicurious.com/recipes/food/views/chocolate-glazed-gingerbread-cakes-390317
|
train
|
Chocolate-Glazed Gingerbread Cakes
|
001f47eff0
|
[
{
"text": "Preheat the oven to 350F."
},
{
"text": "Generously butter and flour a standard 12-cup muffin pan, tapping out excess flour; set aside."
},
{
"text": "In a small bowl, stir together the baking soda and boiling water; set aside."
},
{
"text": "In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside."
},
{
"text": "In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes."
},
{
"text": "Add the egg, and beat until combined."
},
{
"text": "Add molasses, fresh ginger, and reserved baking soda mixture; beat until combined."
},
{
"text": "(The batter will look curdled but will come together once the flour is added.)"
},
{
"text": "Add the flour mixture, and beat until well combined."
},
{
"text": "Divide batter evenly among prepared muffin cups, filling each about halfway."
},
{
"text": "Bake, rotating pan halfway through, until a cake tester inserted in the center of a cake comes out clean, about 20 minutes."
},
{
"text": "Transfer pan to a wire rack to cool for 15 minutes."
},
{
"text": "Invert cakes onto rack to cool completely."
},
{
"text": "Set rack over a parchment-lined rimmed baking sheet."
},
{
"text": "Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides."
},
{
"text": "Garnish with a couple of strips of crystallized ginger."
},
{
"text": "Once glazed, cakes can be refrigerated, in airtight containers, for up to 3 days; bring to room temperature before serving."
},
{
"text": "Rich chocolate ganache is spooned over the flat sides of miniature cakes, which are inverted after baking in muffin cups."
},
{
"text": "Once glazed, the cakes are garnished with thin slivers of crystallized ginger."
}
] |
[
{
"text": "1 pkg. (2-layer size) spice cake mix"
},
{
"text": "2 tsp. ground ginger"
},
{
"text": "1/2 cup butter, melted"
},
{
"text": "1 egg"
},
{
"text": "35 KRAFT Caramels"
},
{
"text": "1 can (5 oz.) evaporated milk"
},
{
"text": "1 pkg. (4 oz.) BAKER'S White Chocolate, coarsely chopped, divided"
}
] |
http://www.kraftrecipes.com/recipes/gingerbread-caramel-bars-155230.aspx
|
train
|
Gingerbread-Caramel Bars
|
001f566b02
|
[
{
"text": "Heat oven to 350 degrees F."
},
{
"text": "Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray."
},
{
"text": "Beat cake mix, ginger, butter and egg with mixer until blended."
},
{
"text": "(Dough will be stiff.)"
},
{
"text": "Press 2/3 of the dough onto bottom of prepared pan."
},
{
"text": "Bake 10 to 12 min."
},
{
"text": "or until lightly browned."
},
{
"text": "Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 3-1/2 min."
},
{
"text": "or until caramels are completely melted and sauce is well blended, stirring after each minute."
},
{
"text": "Drizzle caramel sauce over baked layer in pan."
},
{
"text": "Reserve 2 Tbsp."
},
{
"text": "chopped chocolate; sprinkle remaining over caramel sauce."
},
{
"text": "Crumble remaining gingerbread dough over dessert."
},
{
"text": "Bake 25 to 30 min."
},
{
"text": "or until center is almost set."
},
{
"text": "Cool completely."
},
{
"text": "Microwave reserved chocolate in microwaveable bowl on HIGH 30 sec."
},
{
"text": "to 1 min."
},
{
"text": "or until completely melted, stirring every 30 sec."
},
{
"text": "; drizzle over dessert."
},
{
"text": "Let stand until chocolate is firm."
},
{
"text": "Use foil handles to lift dessert from pan before cutting into bars."
}
] |
[
{
"text": "8 cups tart apples, peeled and sliced"
},
{
"text": "2 cups dates, chopped"
},
{
"text": "2/3 cup brown sugar, packed"
},
{
"text": "1/2 cup all-purpose flour"
},
{
"text": "1 tsp. ground cinnamon"
},
{
"text": "1/3 cup butter"
},
{
"text": "margarine"
},
{
"text": "1 cup chopped nuts"
},
{
"text": "Additional apple slices (optional)"
}
] |
http://www.foodgeeks.com/recipes/2892
|
train
|
Apple Date Crisp
|
001f597fa0
|
[
{
"text": "Combine the apples and dates in an ungreased 13x9x2-inch baking dish."
},
{
"text": "In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly."
},
{
"text": "Add nuts; sprinkle over apples."
},
{
"text": "Bake at 375F for 35-40 minutes or until the apples are tender."
},
{
"text": "Serve warm."
},
{
"text": "Garnish with apple slices if desired."
}
] |
[
{
"text": "12 eggs, beaten with whisk"
},
{
"text": "16 ounces chorizo sausage"
},
{
"text": "10 ounces Rotel tomatoes & chilies, drain liquid"
},
{
"text": "8 ounces cheddar cheese, shredded"
},
{
"text": "16 ounces refried beans"
},
{
"text": "sour cream"
},
{
"text": "black olives"
},
{
"text": "salsa"
},
{
"text": "taco sauce"
}
] |
http://www.food.com/recipe/mexican-chorizo-egg-scramble-298303
|
val
|
Mexican Chorizo & Egg Scramble
|
001f5c9f86
|
[
{
"text": "Remove casings from chorizo (if any) and cook thoroughly in large pan."
},
{
"text": "Add Rotel's, beans, and eggs."
},
{
"text": "Cook over med-high heat stirring often until eggs are cooked."
},
{
"text": "Add cheese, cover and let sit over low heat until melted."
},
{
"text": "Top as wished or wrap up in a tortilla and ENJOY!"
}
] |
[
{
"text": "1 lb ground turkey"
},
{
"text": "14 cup sake"
},
{
"text": "14 cup soy sauce"
},
{
"text": "2 tablespoons water"
},
{
"text": "1 12 tablespoons sugar"
},
{
"text": "1 tablespoon fresh ginger juice"
}
] |
http://www.food.com/recipe/soboro-433607
|
test
|
Soboro
|
001f6165cd
|
[
{
"text": "Mix all ingredients together."
},
{
"text": "Put in a skillet or pot large enough to hold the mixture if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through."
},
{
"text": "Reduce the heat to low and cook until the liquid is gone."
},
{
"text": "Serve over rice."
}
] |
[
{
"text": "1 package 85 Grams Package Of Raspberry Jello Mix, Prepared"
},
{
"text": "110 grams All-purpose Flour"
},
{
"text": "1- 1/2 teaspoon Baking Powder"
},
{
"text": "110 grams Unsalted Butter, Softened"
},
{
"text": "110 grams Granulated Sugar"
},
{
"text": "2 Large Eggs"
},
{
"text": "1 teaspoon Vanilla Extract"
},
{
"text": "6 Raspberries"
},
{
"text": "400 grams Can Of Ready Made Custard"
},
{
"text": "125 grams Whipping Cream"
},
{
"text": "32 grams Bar Of Chocolate, Grated"
}
] |
http://tastykitchen.com/recipes/desserts/trifle-cupcakes-2/
|
train
|
Trifle Cupcakes
|
001f6bd24a
|
[
{
"text": "Prepare your Jello mixture (according to package instructions) in advance and allow it to set up in the refrigerator."
},
{
"text": "Preheat your oven to 180 C. Place 6 muffin liners in a muffin tray."
},
{
"text": "In a medium-sized bowl sift together the flour and baking powder and set aside."
},
{
"text": "In the bowl of your stand mixer, beat the butter and sugar together until pale yellow in colour and totally combined."
},
{
"text": "Add the eggs one at a time, combining after each addition."
},
{
"text": "Add the vanilla extract and mix until slightly thickened."
},
{
"text": "Next slowly fold in the flour mixture until this is just combined, dont over mix."
},
{
"text": "Fill the muffin liners about 2/3 full, dividing the batter equally between the 6 muffin liners."
},
{
"text": "Pop these into the oven and bake for 15 minutes, or until a toothpick comes out clean when inserted into the centre."
},
{
"text": "Remove the pan from the oven."
},
{
"text": "Leave the muffins to cool completely, removing them from the pan after 10 minutes."
},
{
"text": "I left mine overnight resting on the counter, covered by a clean dish towel, so they went quite firm."
},
{
"text": "This makes it easy to scoop out the core."
},
{
"text": "To core them take a paring knife and cut out a circular section from the tops."
},
{
"text": "Then with a melon baller, scoop out the insides, leaving enough cake around all sides so the muffins hold their shape."
},
{
"text": "Place a raspberry into each hollowed out cake and smoosh it down with the end of a measuring spoon, so it is flat against the bottom."
},
{
"text": "Then with the melon baller, scoop out balls of the the prepared Jello and pop this on top of the raspberry."
},
{
"text": "Then fill a piping bag with the custard (although you could use a spoon) and fill the rest of the cake with custard."
},
{
"text": "Place the whipped cream into a piping back and pipe a swirl on top of the custard."
},
{
"text": "Then garnish with the grated chocolate."
},
{
"text": "I left my assembled cupcakes in the fridge for a few hours before I enjoyed them, so the filling could settle and meld together slightly."
}
] |
[
{
"text": "1/2 cup graham cracker crumbs"
},
{
"text": "3 (8 ounce) packages cream cheese"
},
{
"text": "7/8 cup white sugar"
},
{
"text": "1/2 cup heavy cream"
},
{
"text": "2 tablespoons sour cream"
},
{
"text": "1/4 cup half-and-half"
},
{
"text": "1 1/2 teaspoons vanilla extract"
},
{
"text": "4 eggs"
}
] |
http://allrecipes.com/recipe/five-star-cheesecake/
|
train
|
Five Star Cheesecake
|
001f78b056
|
[
{
"text": "Preheat oven to 375 degrees F (190 degrees C)."
},
{
"text": "Wrap the outside of an 8 inch springform pan with foil."
},
{
"text": "Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess."
},
{
"text": "In a large bowl, Beat cream cheese and sugar on low speed until smooth."
},
{
"text": "Beat in heavy cream, sour cream and half-and-half."
},
{
"text": "Add vanilla and beat in the eggs one at a time."
},
{
"text": "Pour filling into prepared pan."
},
{
"text": "Wrap bottom of the pan on aluminum foil to prevent water from seeping in."
},
{
"text": "Place cheesecake in a water bath."
},
{
"text": "Bake in the preheated oven for 75 minutes, or until filling is set."
}
] |
[
{
"text": "3 cups frozen chopped broccoli, thawed, drained"
},
{
"text": "2 cups cubed ham"
},
{
"text": "2 cups Cracker Barrel Shredded Double Cheddar Cheese"
},
{
"text": "1 pkg. (150 g) seasoned croutons"
},
{
"text": "4 eggs"
},
{
"text": "2 cups milk"
},
{
"text": "1/2 cup Miracle Whip Original Spread Family Dollar $3.50 thru 02/07"
},
{
"text": "2 Tbsp. flour"
},
{
"text": "2 tsp. dry mustard"
},
{
"text": "2 tsp. dried basil leaves"
}
] |
http://www.kraftrecipes.com/recipes/crowd-pleasing-creamy-casserole-167837.aspx
|
train
|
Crowd-Pleasing Creamy Casserole
|
001f84ed59
|
[
{
"text": "Combine broccoli, ham, cheese and croutons; spoon into 13x9-inch baking dish sprayed with cooking spray."
},
{
"text": "Beat eggs and milk in medium bowl with whisk until blended."
},
{
"text": "Add remaining ingredients; mix well."
},
{
"text": "Pour over broccoli mixture."
},
{
"text": "Refrigerate 1 hour."
},
{
"text": "Heat oven to 375F."
},
{
"text": "Bake casserole, uncovered, 45 min."
},
{
"text": "or until centre is set."
}
] |
[
{
"text": "1 pint strawberries, hulled, sliced or quartered"
},
{
"text": "3 tablespoons sugar or more if needed"
},
{
"text": "1/4 cup limoncello"
},
{
"text": "1 1/2 cups mascarpone"
},
{
"text": "1/2 vanilla bean, seeds scraped"
},
{
"text": "1/2 cup cold heavy cream, lightly whipped"
},
{
"text": "Honey, for drizzling"
},
{
"text": "Pistachios, toasted and coarsely chopped"
},
{
"text": "Mint sprigs, for garnish"
}
] |
http://www.foodnetwork.com/recipes/bobby-flay/limoncello-macerated-strawberries-with-mascarpone-and-pistachios-recipe.html
|
train
|
Limoncello Macerated Strawberries with Mascarpone and Pistachios
|
001f8a3472
|
[
{
"text": "Combine the strawberries, sugar and limoncello in a medium bowl and let macerate for 30 minutes, stirring occasionally."
},
{
"text": "Combine the mascarpone, vanilla bean seeds and heavy cream in a large bowl and whisk until light and fluffy."
},
{
"text": "Divide the cream among 4 bowls or goblets, drizzle with some honey, top with some of the berries and the juices and sprinkle with pistachios."
},
{
"text": "Garnish with mint sprigs and serve."
}
] |
[
{
"text": "1 (10 ounce) package romaine lettuce, salad"
},
{
"text": "1 cup refrigerated mango, chopped"
},
{
"text": "12 cup sliced red onion"
},
{
"text": "13 cup fat free balsamic vinaigrette"
}
] |
http://www.food.com/recipe/green-salad-with-romaine-lettuce-and-mangoes-140299
|
train
|
Green Salad With Romaine Lettuce and Mangoes
|
001f8b08ac
|
[
{
"text": "Combine first 3 ingredients in a bowl."
},
{
"text": "Toss with vinaigrette."
}
] |
[
{
"text": "1 lb sliced bacon"
},
{
"text": "2 12 cups shredded cheddar cheese"
},
{
"text": "2 tablespoons prepared mustard"
},
{
"text": "1 cup mayonnaise"
},
{
"text": "1 lb sliced pumpernickel party bread"
}
] |
http://www.food.com/recipe/bacon-and-cheese-party-bread-460421
|
test
|
Bacon and Cheese Party Bread
|
001f938961
|
[
{
"text": "Place bacon in a large, deep skillet."
},
{
"text": "Cook over medium-high heat until evenly brown."
},
{
"text": "Drain, crumble and set aside."
},
{
"text": "Preheat oven to broil."
},
{
"text": "In a medium bowl combine the bacon, cheese, mustard and mayonnaise."
},
{
"text": "Stir well."
},
{
"text": "Arrange party bread on a cookie sheet."
},
{
"text": "Spoon mixture onto each slice of bread."
},
{
"text": "Broil for 5 minutes, or until bubbly."
}
] |
[
{
"text": "6 cups chopped peeled peaches"
},
{
"text": "2 cups blueberries"
},
{
"text": "1 cup finely chopped red onion"
},
{
"text": "2 tablespoons minced gingerroot"
},
{
"text": "1 jalapenos or 1 hot banana pepper, seeded and minced"
},
{
"text": "1 clove garlic, minced"
},
{
"text": "1 12 cups packed brown sugar"
},
{
"text": "1 teaspoon pickling salt"
},
{
"text": "1 cup cider vinegar"
}
] |
http://www.food.com/recipe/blueberry-peach-chutney-439744
|
train
|
Blueberry Peach Chutney
|
001f981d70
|
[
{
"text": "Prepare jars, lids and bands."
},
{
"text": "In a large pot, combine peaches, blueberries, onion, ginger,jalapeno, garlic, brown sugar, salt and vinegar."
},
{
"text": "Bring to a boil over medium heat, stirring often."
},
{
"text": "Reduce heat and boil gently, stirring occasionally, for about 35 minutes or until onions are translucent and mixture is thickened to a thin jammy consistency."
},
{
"text": "Ladle into prepared jars leaving a 1/2\" headspace."
},
{
"text": "Check for air bubbles"
},
{
"text": "and adjust headspace if needed."
},
{
"text": "Process jars for 10 minutes in a boiling water bath."
},
{
"text": "Adjust time according to your altitude."
}
] |
[
{
"text": "15 medium potatoes"
},
{
"text": "2 medium eggs"
},
{
"text": "15 medium potatoes"
},
{
"text": "2 medium eggs"
},
{
"text": "1 medium onion"
},
{
"text": "nutmeg"
},
{
"text": "salt"
},
{
"text": "pepper"
},
{
"text": "1 lb bacon"
},
{
"text": "applesauce"
}
] |
http://www.food.com/recipe/saarl-ndischer-dippelappes-or-kartoffel-charles-po-514128
|
train
|
Saarlandischer Dippelappes or Kartoffel Charles Po
|
001f9f784d
|
[
{
"text": "Wash and peel potatoes, cut in half and run through food processor."
},
{
"text": "Peel onions and add to food processor."
},
{
"text": "Pour blended potatoes and onions in a mixing bowl, add eggs, salt, pepper, and Nutmeg."
},
{
"text": "Mix."
},
{
"text": "Lay bacon on bottom of roasting pan and pour potatoes on top."
},
{
"text": "Cover with lid and bake for 1.5 hours at 350F Remove lid, poke with a fork holes in the top and pour a 1/2 cup of milk."
},
{
"text": "Bake until crisp."
},
{
"text": "Serve with apple sauce."
}
] |
[
{
"text": "3 cups prepared fruit (buy about 2 lb. fully ripe apricots)"
},
{
"text": "1 can (20 oz.) crushed pineapple in juice, undrained"
},
{
"text": "1/2 cup fresh lemon juice"
},
{
"text": "1 box MCP Pectin"
},
{
"text": "1/4 tsp. butter or margarine"
},
{
"text": "8 cups sugar, measured into separate bowl"
}
] |
http://www.kraftrecipes.com/recipes/-17908.aspx
|
train
|
MCP Apricot-Pineapple Jam
|
001fa876e3
|
[
{
"text": "Bring boiling-water canner, half full with water, to simmer."
},
{
"text": "Wash jars and screw bands in hot soapy water; rinse with warm water."
},
{
"text": "Pour boiling water over flat lids in saucepan off the heat."
},
{
"text": "Let stand in hot water until ready to use."
},
{
"text": "Drain jars well before filling."
},
{
"text": "Chop finely or grind unpeeled and pitted apricots."
},
{
"text": "Measure exactly 3 cups prepared fruit into 6- or 8-qt."
},
{
"text": "saucepot."
},
{
"text": "Add crushed pineapple and lemon juice."
},
{
"text": "Stir pectin into prepared fruit in saucepot."
},
{
"text": "Add butter to reduce foaming."
},
{
"text": "Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly."
},
{
"text": "Stir in sugar."
},
{
"text": "Return to a full rolling boil and boil exactly 4 min., stirring constantly."
},
{
"text": "Remove from heat."
},
{
"text": "Skim off any foam with metal spoon."
},
{
"text": "Ladle immediately into prepared jars, filling to within 1/4 inch of tops."
},
{
"text": "Wipe jar rims and threads."
},
{
"text": "Cover with two-piece lids."
},
{
"text": "Screw bands tightly."
},
{
"text": "Place jars on elevated rack in canner."
},
{
"text": "Lower rack into canner."
},
{
"text": "(Water must cover jars by 1 to 2 inches."
},
{
"text": "Add boiling water if necessary.)"
},
{
"text": "Cover; bring water to gentle boil."
},
{
"text": "Process 10 min."
},
{
"text": "Remove jars and place upright on a towel to cool completely."
},
{
"text": "After jars cool, check seals by pressing middles of lids with finger."
},
{
"text": "(If lids spring back, lids are not sealed and refrigeration is necessary.)"
}
] |
[
{
"text": "1 cup plus 2 tablespoons chopped fresh mint"
},
{
"text": "1/2 cup canned beef broth"
},
{
"text": "1/3 cup minced shallots"
},
{
"text": "6 tablespoons red wine vinegar"
},
{
"text": "1/4 cup sugar"
},
{
"text": "2 teaspoons cornstarch"
}
] |
http://www.epicurious.com/recipes/food/views/mint-sauce-1272
|
train
|
Mint Sauce
|
001fc080f9
|
[
{
"text": "Combine 1 cup mint, shallots, vinegar and sugar in heavy small nonaluminum saucepan."
},
{
"text": "Stir over medium heat until sugar dissolves."
},
{
"text": "Simmer 2 minutes."
},
{
"text": "Remove from heat."
},
{
"text": "Cover and let stand 2 hours."
},
{
"text": "Strain sauce into large glass measuring cup."
},
{
"text": "Place cornstarch in same saucepan."
},
{
"text": "Gradually whisk is sauce."
},
{
"text": "Bring to simmer over medium heat, stirring constantly."
},
{
"text": "Stir until sauce thickens slightly and turns translucent, about 2 minutes."
},
{
"text": "Remove from heat."
},
{
"text": "Cool to room temperature."
},
{
"text": "(Can be prepared 1 day ahead."
},
{
"text": "Cover and refrigerate."
},
{
"text": "Bring to room temperature before continuing.)"
},
{
"text": "Stir in remaining 2 tablespoons mint."
},
{
"text": "Season to taste with salt and pepper."
}
] |
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