56
recipe0	Apple Pie 2
5 3
ing0	inst0	1 gallon apple juice
ing1	inst0	1 gallon apple cider
ing2	inst0	3 cups white sugar
ing3	inst0	8 cinnamon sticks
ing4	inst2	1 (750 milliliter) bottle 190 proof grain alcohol
inst0	inst1	In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks.
inst1	inst2	Bring to a boil, then remove from heat and let cool completely.
inst2	ROOT	When juice mixture is cool, Stir in the grain alcohol.
#-------------------------------
recipe1	Cabbage Rolls II
12 8
ing0	inst1	12 leaves cabbage
ing1	inst2	1 cup cooked white rice
ing2	inst2	1 egg, beaten
ing3	inst2	1/4 cup milk
ing4	inst2	1/4 cup minced onion
ing5	inst2	1 pound extra-lean ground beef
ing6	inst2	1 1/4 teaspoons salt
ing7	inst2	1 1/4 teaspoons ground black pepper
ing8	inst5	1 (8 ounce) can tomato sauce
ing9	inst5	1 tablespoon brown sugar
ing10	inst5	1 tablespoon lemon juice
ing11	inst5	1 teaspoon Worcestershire sauce
inst0	inst1	Bring a large pot of water to a boil.
inst1	inst3	Boil cabbage leaves 2 minutes; drain.
inst2	inst3	In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper.
inst3	inst4	Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends.
inst4	inst6	Place rolls in slow cooker.
inst5	inst6	In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
inst6	inst7	Pour over cabbage rolls.
inst7	ROOT	Cover, and cook on Low 8 to 9 hours.
#-------------------------------
recipe2	Carrots and Onions Au Gratin
10 11
ing0	inst1	1 (16 ounce) package baby carrots, sliced
ing1	inst1	2 medium onions, sliced
ing2	inst4	1 cup shredded Cheddar cheese
ing3	inst5	3 tablespoons butter
ing4	inst5	3 tablespoons all-purpose flour
ing5	inst6	1 1/2 cups milk
ing6	inst6	1/2 teaspoon salt
ing7	inst6	1/8 teaspoon ground black pepper
ing8	inst8	1 tablespoon butter
ing9	inst8	1 cup fine dry bread crumbs
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil.
inst2	inst3	Cook 5 minutes, or until tender but firm.
inst3	inst4	Drain, and spread 1/2 the carrots and onions in a baking dish.
inst4	inst7	Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
inst5	inst6	In a saucepan, melt 3 tablespoons butter and mix in flour until smooth.
inst6	inst7	Gradually stir in milk until thickened, and season with salt and pepper.
inst7	inst9	Pour over the carrots, onions, and cheese in the baking dish.
inst8	inst9	Melt 1 tablespoon butter in a small pot, and mix in bread crumbs.
inst9	inst10	Sprinkle evenly in the baking dish.
inst10	ROOT	Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
#-------------------------------
recipe3	Best Ever Tuna Salad
11 7
ing0	inst0	2 eggs
ing1	inst4	1 (12 ounce) can white tuna
ing2	inst4	1 (6 ounce) can crabmeat, shredded
ing3	inst4	1/2 cup mayonnaise
ing4	inst4	1 teaspoon sour cream
ing5	inst4	1 teaspoon yellow mustard
ing6	inst5	1/2 teaspoon dried dill weed
ing7	inst5	1/8 teaspoon lemon pepper
ing8	inst5	2 tablespoons dill pickle relish
ing9	inst5	2 tablespoons sweet pickle relish
ing10	inst5	3/4 cup finely chopped onion
inst0	inst1	Place eggs in a saucepan and cover with cold water.
inst1	inst2	Bring water to a boil and immediately remove from heat.
inst2	inst3	Cover and let eggs stand in hot water for 10 to 12 minutes.
inst3	inst5	Remove from hot water, cool, peel and chop finely.
inst4	inst5	In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard.
inst5	inst6	Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion.
inst6	ROOT	Mix thoroughly.
#-------------------------------
recipe4	Adriennes Tom Ka Gai
14 6
ing0	inst0	2 teaspoons peanut oil
ing1	inst1	2 cloves garlic, thinly sliced
ing2	inst1	2 tablespoons grated fresh ginger root
ing3	inst1	1/4 cup chopped lemon grass
ing4	inst1	2 teaspoons crushed red pepper
ing5	inst1	1 teaspoon ground coriander
ing6	inst1	1 teaspoon ground cumin
ing7	inst2	1 skinless, boneless chicken breast halves - cut into thin strips
ing8	inst2	1 onion, thinly sliced
ing9	inst3	2 cups bok choy, shredded
ing10	inst4	4 cups water
ing11	inst4	1 (10 ounce) can coconut milk
ing12	inst4	1/4 cup fish sauce
ing13	inst4	1/4 cup chopped fresh cilantro
inst0	inst1	In a large saucepan over medium heat, heat peanut oil.
inst1	inst2	Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes.
inst2	inst3	Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.
inst3	inst4	Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.
inst4	inst5	Stir in water, coconut milk, fish sauce and cilantro.
inst5	ROOT	Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
#-------------------------------
recipe5	Broccoli Coleslaw
8 5
ing0	inst0	1 cup olive oil
ing1	inst0	1/3 cup distilled white vinegar
ing2	inst0	1/2 cup white sugar
ing3	inst0	1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
ing4	inst2	1 large head fresh broccoli, diced
ing5	inst2	2 carrots, grated
ing6	inst2	2 bunches green onions, chopped
ing7	inst2	1 cup sunflower seeds
inst0	inst1	In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles.
inst1	inst3	Mix well and refrigerate at least one hour before serving, or overnight.
inst2	inst3	In a large bowl combine broccoli, carrots, green onions and sunflower seeds.
inst3	inst4	Crush ramen noodles and stir in.
inst4	ROOT	Pour dressing over salad about 10 minutes before serving.
#-------------------------------
recipe6	Dads Kickin Jamaican Wings Mon
7 5
ing0	inst0	3 tablespoons Jamaican jerk seasoning blend
ing1	inst0	3 tablespoons vegetable oil
ing2	inst0	3 cloves garlic, diced
ing3	inst0	1 (1 inch) piece peeled fresh ginger, diced
ing4	inst0	1 bunch green onions, chopped
ing5	inst0	12 slices pickled jalapeno peppers
ing6	inst1	4 pounds chicken wings
inst0	inst1	Place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth.
inst1	inst2	Dunk wings in the mixture, and arrange in single layer on baking sheets.
inst2	inst4	Cover with aluminum foil, and refrigerate 8 hours, or overnight.
inst3	inst4	Preheat oven to 300 degrees F (150 degrees C).
inst4	ROOT	Bake wings 2 hours in the preheated oven.
#-------------------------------
recipe7	Cosmopolitan
5 3
ing0	inst0	1 (1.5 fluid ounce) jigger vodka
ing1	inst0	1/2 fluid ounce cointreau
ing2	inst0	1 teaspoon fresh lime juice
ing3	inst0	1 1/2 fluid ounces cranberry juice
ing4	inst2	1 twist lime zest, garnish
inst0	inst1	Pour all the ingredients into a shaker with lots of ice.
inst1	inst2	Shake vigorously for several seconds and strain into a cocktail glass.
inst2	ROOT	Garnish with a lime twist.
#-------------------------------
recipe8	Apple Blueberry Tarts
8 14
ing0	inst0	2 medium cooking apples, peeled, cored, and chopped
ing1	inst0	2/3 cup fresh or frozen blueberries
ing2	inst0	1 tablespoon heat-stable granular sugar substitute
ing3	inst0	1/2 teaspoon apple pie spice or ground allspice
ing4	inst1	1 1/3 cups whole wheat pastry flour
ing5	inst1	1/4 teaspoon kosher salt
ing6	inst2	1/3 cup extra-virgin olive oil
ing7	inst2	3 tablespoons low-fat milk
inst0	inst6	In a medium bowl combine apples, blueberries, sugar substitute, and the 1/4 teaspoon apple pie spice; set aside.
inst1	inst2	In another medium bowl stir together whole wheat pastry flour, kosher salt, and the 1/8 teaspoon apple pie spice.
inst2	inst3	Add oil and milk all at once to flour mixture.
inst3	inst4	Stir lightly with a fork until dough comes together.
inst4	inst5	Divide dough into 6 portions.
inst5	inst6	Using six 3 1/2- to 4-inch individual tart pans with removable bottoms, press one dough portion on the bottom and up the side of each tart pan.
inst6	inst7	Divide fruit mixture among pastry-lined pans.
inst7	inst8	Place tart pans on a large baking sheet.
inst8	inst9	Place a large piece of foil over tart pans; press down lightly around the edges to seal.
inst9	inst10	Bake in a 375 degrees F oven for 20 minutes; remove foil.
inst10	inst11	Bake about 20 minutes more or until fruit is tender.
inst11	inst12	Let cool in tart pans on a wire rack for 15 minutes.
inst12	inst13	Carefully remove sides of tart pans.
inst13	ROOT	Serve warm or cool.
#-------------------------------
recipe9	Butterscotch Brownies in a Jar
9 7
ing0	inst2	2 cups all-purpose flour
ing1	inst2	1 1/2 tablespoons baking powder
ing2	inst2	1/4 teaspoon salt
ing3	inst2	1/2 cup flaked coconut
ing4	inst2	3/4 cup chopped pecans
ing5	inst2	2 cups packed brown sugar
ing6	inst3	3/4 cup softened butter
ing7	inst3	2 beaten eggs
ing8	inst3	2 teaspoons of vanilla extract
inst0	inst1	1.  Preheat oven to 375 degrees F (190 degrees C).
inst1	inst2	Grease a 9x13 inch baking pan.
inst2	inst3	2.  Empty jar of brownie mix into a large mixing bowl; stir to break up lumps.
inst3	inst4	Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of vanilla extract; mix until well blended.
inst4	inst5	Spread batter evenly in the prepared pan.
inst5	inst6	3.  Bake for 25 minutes.
inst6	ROOT	Allow to cool in the pan some before cutting into squares.
#-------------------------------
recipe10	Easy Marinated Vegetables
8 5
ing0	inst1	1 1/2 cups broccoli florets
ing1	inst1	1 1/2 cups cauliflower florets
ing2	inst3	1 green bell pepper, cut into 1 inch pieces
ing3	inst3	1 cucumber - peeled, seeded and chopped
ing4	inst3	1 carrot, coarsely chopped
ing5	inst3	1/4 cup Italian-style salad dressing
ing6	inst0	Bring a large pot of salted water to boil.
ing7	inst0	Bring a large pot of salted water to boil.
inst0	inst1	Bring a large pot of salted water to boil.
inst1	inst2	Place the broccoli and cauliflower florets into the boiling water for one minute.
inst2	inst3	Drain and rinse florets.
inst3	inst4	Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl.
inst4	ROOT	Cover the bowl and refrigerate the vegetables for one hour.
#-------------------------------
recipe11	Chicken Eileen
3 6
ing0	inst1	1 (6 ounce) package herb-seasoned dry bread stuffing mix
ing1	inst2	8 skinless, boneless chicken breast halves
ing2	inst3	16 medium slices mozzarella cheese
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst3	Prepare stuffing according to package directions.
inst2	inst3	Wash the chicken, pat dry and pound out to about a 1/2 inch thickness.
inst3	inst4	Place a slice of cheese on each breast, followed by a scoop of prepared stuffing.
inst4	inst5	Place stuffed breasts in a lightly greased 9x13 inch baking dish.
inst5	ROOT	Bake at 350 degrees F (175 degrees C) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.
#-------------------------------
recipe12	Fruited Ice Cream
6 2
ing0	inst0	2 (14 ounce) cans sweetened condensed milk
ing1	inst0	5 cups milk
ing2	inst0	2 cups heavy cream
ing3	inst0	2 tablespoons vanilla extract
ing4	inst0	1/2 teaspoon salt
ing5	inst0	3 cups chopped strawberries
inst0	inst1	Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker.
inst1	ROOT	Freeze according to manufacturer's directions.
#-------------------------------
recipe13	Golden Cheese Yeast Bread
7 12
ing0	inst0	6 cups all-purpose flour
ing1	inst0	2 cups shredded Cheddar cheese
ing2	inst0	3 tablespoons sugar
ing3	inst0	2 (.25 ounce) packages active dry yeast
ing4	inst0	2 teaspoons salt
ing5	inst1	2 cups warm milk
ing6	inst1	1 egg
inst0	inst1	In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast and salt.
inst1	inst2	Add milk and egg; beat on low speed until smooth.
inst2	inst3	Stir in enough remaining flour to form a soft dough.
inst3	inst4	Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
inst4	inst5	Place in a greased bowl, turning once to grease top.
inst5	inst6	Cover and let rise in a warm place until doubled, about 1 hour.
inst6	inst7	Punch dough down.
inst7	inst8	Divide in half and shape into two loaves.
inst8	inst9	Place in two greased 9-in.
inst9	inst10	Cover and let rise until doubled, about 45 minutes.
inst10	inst11	Bake at 375 degrees F for 25-30 minutes or until golden brown.
inst11	ROOT	Remove from pans to cool on wire racks.
#-------------------------------
recipe14	Eclairs II
15 22
ing0	inst2	1/2 cup butter
ing1	inst2	1 cup water
ing2	inst4	1 cup all-purpose flour
ing3	inst4	1/4 teaspoon salt
ing4	inst7	4 eggs
ing5	inst11	1 (5 ounce) package instant vanilla pudding mix
ing6	inst11	2 1/2 cups cold milk
ing7	inst12	1 cup heavy cream
ing8	inst13	1/4 cup confectioners' sugar
ing9	inst13	1 teaspoon vanilla extract
ing10	inst17	2 (1 ounce) squares semisweet chocolate
ing11	inst17	2 tablespoons butter
ing12	inst18	1 cup confectioners' sugar
ing13	inst18	1 teaspoon vanilla extract
ing14	inst19	3 tablespoons hot water
inst0	inst1	Preheat oven to 450 degrees F (230 degrees C).
inst1	inst2	Grease a cookie sheet.
inst2	inst3	In a medium saucepan, combine 1/2 cup butter and 1 cup water.
inst3	inst4	Bring to a boil, stirring until butter melts completely.
inst4	inst5	Reduce heat to low, and add flour and salt.
inst5	inst6	Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.
inst6	inst7	Remove from heat.
inst7	inst8	Add eggs, one at a time, beating well to incorporate completely after each addition.
inst8	inst9	With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
inst9	inst10	Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom.
inst10	inst15	Cool completely on a wire rack.
inst11	inst14	For the filling, combine pudding mix and milk in medium bowl according to package directions.
inst12	inst13	In a separate bowl, beat the cream with an electric mixer until soft peaks form.
inst13	inst14	Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla.
inst14	inst16	Fold whipped cream into pudding.
inst15	inst16	Cut tops off of cooled pastry shells with a sharp knife.
inst16	inst20	Fill shells with pudding mixture and replace tops.
inst17	inst18	For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.
inst18	inst19	Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla.
inst19	inst20	Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency.
inst20	inst21	Remove from heat, cool slightly, and drizzle over filled eclairs.
inst21	ROOT	Refrigerate until serving.
#-------------------------------
recipe15	Caramelized Apple Bites
3 4
ing0	inst0	6 individually wrapped caramels, unwrapped and chopped
ing1	inst0	2 tablespoons light corn syrup
ing2	inst2	2 apples - peeled, cored and diced
inst0	inst1	In a medium microwave safe bowl, place the caramels and light corn syrup.
inst1	inst2	Microwave on high heat approximately 30 seconds, until melted.
inst2	inst3	Place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture.
inst3	ROOT	Allow to cool before serving.
#-------------------------------
recipe16	Badische Schupfnudeln Potato Noodles
7 13
ing0	inst0	1 1/2 pounds russet potatoes
ing1	inst5	1/2 cup all-purpose flour
ing2	inst5	1 egg
ing3	inst5	1 tablespoon chopped fresh parsley
ing4	inst5	1/2 teaspoon salt
ing5	inst5	1/4 teaspoon freshly ground nutmeg
ing6	inst11	1/4 cup lard or other cooking fat
inst0	inst1	Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes.
inst1	inst2	Remove potatoes, and discard water.
inst2	inst3	When cool enough to handle, peel potatoes, and place on a lightly floured surface.
inst3	inst4	Mash potatoes with a rolling pin.
inst4	inst5	Place mashed potatoes into a large bowl.
inst5	inst6	Stir in flour, egg, parsley, salt, and nutmeg.
inst6	inst7	Knead well to form a smooth dough.
inst7	inst8	Then roll out the dough to a thickness of about 1/2 inch.
inst8	inst9	Cut flattened dough into thin strips, about 1 1/2 inches long.
inst9	inst10	Gently roll out the strips, or stretch them until the ends taper.
inst10	inst12	Set aside for 15 minutes.
inst11	inst12	In a large skillet, heat lard over medium heat.
inst12	ROOT	Place the potato strips into the skillet, and fry until golden brown on both sides.
#-------------------------------
recipe17	Flavorful Rice Dressing 2
17 6
ing0	inst0	7 slices day-old bread, torn
ing1	inst0	1 cup torn corn bread
ing2	inst0	2/3 cup hot water
ing3	inst1	1/2 cup thinly sliced celery
ing4	inst1	1/2 cup chopped onion
ing5	inst1	1/2 cup sliced fresh mushrooms
ing6	inst1	1 tablespoon vegetable oil
ing7	inst3	1 cup firmly packed sliced fresh spinach
ing8	inst3	1 cup cooked long-grain rice
ing9	inst3	1/2 cup cooked wild rice
ing10	inst3	1/2 cup orange juice
ing11	inst3	1 egg, beaten
ing12	inst3	2 teaspoons rubbed sage
ing13	inst3	1/2 teaspoon dried thyme
ing14	inst3	1/2 teaspoon salt
ing15	inst3	1/4 teaspoon sugar
ing16	inst3	1/4 teaspoon pepper
inst0	inst2	In a large bowl, lightly toss bread and water.
inst1	inst2	In a skillet, saute celery, onion and mushrooms in oil until tender, stirring constantly.
inst2	inst3	Stir into bread mixture.
inst3	inst4	Add remaining ingredients; mix well.
inst4	inst5	Place in a greased 2-qt.
inst5	ROOT	Cover and bake at 350 degrees F for 30 minutes.
#-------------------------------
recipe18	Baked Apple Oatmeal
10 4
ing0	inst0	4 cups milk
ing1	inst0	1/2 cup packed brown sugar
ing2	inst0	2 teaspoons butter or margarine
ing3	inst0	1/2 teaspoon salt
ing4	inst0	1/2 teaspoon ground cinnamon
ing5	inst1	2 cups old-fashioned oats
ing6	inst1	2 cups chopped, peeled apples
ing7	inst1	1 cup chopped walnuts
ing8	inst1	1 cup raisins
ing9	inst1	1 cup wheat germ
inst0	inst1	In a saucepan, heat milk, brown sugar, butter, salt and cinnamon.
inst1	inst2	Add remaining ingredients; mix gently.
inst2	inst3	Spoon into a greased 2-qt. casserole.
inst3	ROOT	Cover and bake at 350 degrees F for 45 minutes.
#-------------------------------
recipe19	BBQ Chicken Wings
10 7
ing0	inst0	1/2 cup teriyaki sauce
ing1	inst0	1 cup oyster sauce
ing2	inst0	1/4 cup soy sauce
ing3	inst0	1/4 cup ketchup
ing4	inst0	2 tablespoons garlic powder
ing5	inst0	1/4 cup gin
ing6	inst0	2 dashes liquid smoke flavoring
ing7	inst0	1/2 cup white sugar
ing8	inst1	1 1/2 pounds chicken wings, separated at joints, tips discarded
ing9	inst5	1/4 cup honey
inst0	inst1	In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar.
inst1	inst4	Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
inst2	inst3	Preheat the grill for low heat.
inst3	inst4	Lightly oil the grill grate.
inst4	inst5	Arrange chicken on the grill, and discard the marinade.
inst5	inst6	Grill the chicken wings on one side for 20 minutes, then turn and brush with honey.
inst6	ROOT	Continue grilling 25 minutes, or until juices run clear.
#-------------------------------
recipe20	Fig Bars II
12 8
ing0	inst2	1 cup white sugar
ing1	inst2	3 eggs
ing2	inst3	7/8 cup all-purpose flour
ing3	inst3	1 teaspoon baking powder
ing4	inst3	1/8 teaspoon salt
ing5	inst3	1/4 teaspoon ground cloves
ing6	inst3	1/4 teaspoon ground cinnamon
ing7	inst3	1/2 teaspoon ground allspice
ing8	inst3	1 teaspoon vanilla extract
ing9	inst4	2 cups chopped dried figs
ing10	inst4	1 cup chopped walnuts
ing11	inst7	1 cup confectioners' sugar for rolling
inst0	inst1	Preheat the oven to 325 degrees F (165 degrees C).
inst1	inst2	Grease and flour a 9x13 inch baking pan.
inst2	inst3	In a large bowl, beat eggs and sugar until thick and pale.
inst3	inst4	Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla.
inst4	inst5	Finally fold in the chopped figs and walnuts.
inst5	inst6	Pour the batter into the prepared pan and spread evenly.
inst6	inst7	Bake for 20 to 25 minutes in the preheated oven, until lightly toasted.
inst7	ROOT	When cool, cut into squares and roll the squares in confectioners' sugar.
#-------------------------------
recipe21	Carrot and Coriander Soup II
4 5
ing0	inst0	4 large carrots, cut into 1 inch pieces
ing1	inst0	1/4 large onion, chopped
ing2	inst0	1 quart vegetable broth
ing3	inst0	1/2 cup chopped fresh cilantro
inst0	inst1	Place the carrots, onion, vegetable broth and cilantro into a large saucepan.
inst1	inst2	Bring to a boil, and cook until the carrots are tender, about 10 minutes.
inst2	inst3	Remove from heat and allow to cool slightly.
inst3	inst4	Puree the soup until smooth, using a blender or food processor.
inst4	ROOT	Reheat before serving if necessary.
#-------------------------------
recipe22	Baked Fettuccine Lasagna
14 14
ing0	inst1	12 ounces dry fettuccine pasta
ing1	inst2	1 pound lean ground beef (optional)
ing2	inst4	1 cup chopped onion
ing3	inst4	1 cup red bell pepper, chopped
ing4	inst4	1 tablespoon butter
ing5	inst5	1 (29 ounce) can diced tomatoes
ing6	inst5	1 (4 ounce) can sliced mushrooms
ing7	inst5	3 tablespoons chopped black olives
ing8	inst5	2 teaspoons dried oregano
ing9	inst9	1 cup shredded Cheddar cheese
ing10	inst9	1 cup shredded mozzarella cheese
ing11	inst11	1 (10.75 ounce) can condensed cream of mushroom soup
ing12	inst11	1/4 cup beef broth
ing13	inst12	1/4 cup grated Parmesan cheese
inst0	inst1	Bring a large pot of lightly salted water to a boil.
inst1	inst9	Cook pasta for 8 to 10 minutes, or until al dente; drain.
inst2	inst3	In a large skillet, brown beef over medium heat.
inst3	inst5	Drain fat from pan, and transfer meat to a bowl.
inst4	inst5	In the same skillet, cook onion and bell pepper in butter until tender.
inst5	inst6	Stir in tomatoes, mushrooms, olives, and  beef, and season with oregano.
inst6	inst9	Simmer for 10 minutes.
inst7	inst8	Preheat oven to 350 degrees F (175 degrees C).
inst8	inst9	Lightly grease a 9x13 inch baking dish.
inst9	inst10	Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese.
inst10	inst13	Repeat layers.
inst11	inst12	Mix together soup and beef broth until smooth, and pour over casserole.
inst12	inst13	Sprinkle with Parmesan cheese.
inst13	ROOT	Bake in preheated oven for 30 to 35 minutes, or until heated through.
#-------------------------------
recipe23	Barbecued Shredded Beef
10 7
ing0	inst1	3 pounds beef roast
ing1	inst1	2 onions, chopped
ing2	inst3	2 (12 fluid ounce) cans or bottles beer
ing3	inst2	6 teaspoons Worcestershire sauce
ing4	inst2	2 teaspoons liquid smoke flavoring
ing5	inst2	2 teaspoons garlic powder
ing6	inst2	2 teaspoons ground black pepper
ing7	inst2	salt to taste
ing8	inst6	1 (18 ounce) bottle barbecue sauce
ing9	inst4	2 cups water
inst0	inst1	Preheat oven to 275 degrees (135 degrees C).
inst1	inst3	Place roast in a large roasting pan and scatter chopped onions over.
inst2	inst3	In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper.
inst3	inst4	Pour in beer, stir and add to roasting pan.
inst4	inst5	Add water to the top of beef.
inst5	inst6	Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours.
inst6	ROOT	When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.
#-------------------------------
recipe24	German Chocolate Brownie Cookies
17 12
ing0	inst0	1 1/2 cups packed brown sugar
ing1	inst0	2/3 cup shortening
ing2	inst0	1 tablespoon water
ing3	inst0	1 teaspoon vanilla extract
ing4	inst1	2 eggs
ing5	inst2	1 1/2 cups all-purpose flour
ing6	inst2	1/3 cup unsweetened cocoa powder
ing7	inst2	1/2 teaspoon salt
ing8	inst2	1/4 teaspoon baking soda
ing9		2 cups semisweet chocolate chips
ing10	inst9	1/2 cup evaporated milk
ing11	inst9	1/2 cup white sugar
ing12	inst9	1/4 cup shortening
ing13	inst9	2 egg yolks, beaten
ing14	inst10	1/2 teaspoon vanilla extract
ing15	inst10	1/2 cup chopped pecans
ing16	inst10	1/2 cup flaked coconut
inst0	inst1	Combine brown sugar, 2/3 cup shortening, water, and 1 teaspoon vanilla in large bowl.
inst1	inst3	Beat eggs into creamed mixture.
inst2	inst3	In another bowl, combine flour, cocoa, salt, and baking soda.
inst3	inst4	Mix this mixture into creamed mixture until just blended.
inst4	inst5	Stir in chocolate chips.
inst5	inst6	Drop rounded tablespoonfuls of dough onto ungreased baking sheet about 2 inches apart.
inst6	inst7	Place cookie sheet in the middle of the oven.
inst7	inst8	Cool for 2 minutes on baking sheet.
inst8	inst11	Remove cookies to wire rack to cool completely.
inst9	inst10	To Make Frosting: Begin by combining evaporated milk, white sugar, 1/4 cup shortening, and egg yolks in medium saucepan.
inst10	inst11	Stir 1/2 teaspoon vanilla, pecans, and coconut into the warm mixture.
inst11	ROOT	Cool completely, and frost cooled cookies.
#-------------------------------
recipe25	Dutch Cream Waffles
5 8
ing0	inst0	1 cup all-purpose flour
ing1	inst0	1/4 teaspoon salt
ing2	inst1	3 eggs, separated
ing3	inst4	3 eggs, separated
ing4	inst1	1 cup heavy whipping cream
inst0	inst3	In a large mixing bowl, combine flour and salt.
inst1	inst2	In a small mixing bowl, beat egg yolks on low while adding cream.
inst2	inst3	Beat for 1 minute.
inst3	inst5	Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
inst4	inst5	In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form.
inst5	inst6	Gently fold into batter.
inst6	inst7	Bake in a preheated waffle iron according to manufacturer's directions.
inst7	ROOT	Serve with warm maple syrup or fresh fruit in season.
#-------------------------------
recipe26	Glazed Ham
7 13
ing0	inst1	1 (8 pound) bone-in shank ham
ing1	inst2	4 cups water, or as needed
ing2	inst8	1/2 cup honey
ing3	inst8	1/2 cup brown sugar
ing4	inst8	2 tablespoons liquid smoke flavoring
ing5	inst8	2 tablespoons Worcestershire sauce
ing6	inst8	1 pinch ground cloves
inst0	inst1	Preheat the oven to 275 degrees F (135 degrees C).
inst1	inst2	Place ham in a roasting pan.
inst2	inst3	Pour in water to a 2 inch depth.
inst3	inst4	Cover with a tight fitting lid.
inst4	inst5	Bake for 6 to 8 hours in the preheated oven (all day or all night).
inst5	inst6	Remove from the oven, pour off drippings and reserve.
inst6	inst7	Debone ham, removing any excess fat as well, and return to the roasting pan.
inst7	inst8	Skim fat from the top of the drippings, and discard.
inst8	inst9	In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves.
inst9	inst10	Pour this over the ham, cover and return to the oven.
inst10	inst11	Remaining drippings may be discarded or reserved for other uses.
inst11	inst12	Bake for another 30 to 40 minutes in the preheated oven.
inst12	ROOT	Let stand for 10 minutes before serving.
#-------------------------------
recipe27	Bocconcini Salad
10 4
ing0	inst0	1 pound bocconcini (bite-size mozzarella balls)
ing1	inst0	8 cherry tomatoes, halved
ing2	inst0	1/2 cup chopped green bell pepper
ing3	inst0	1/2 cup chopped celery
ing4	inst0	1/2 cup Belgian endive leaves
ing5	inst0	1/2 cup coarsely chopped arugula, stems included
ing6	inst1	1 1/2 tablespoons fresh lemon juice
ing7	inst1	3 tablespoons extra virgin olive oil
ing8	inst1	salt and pepper to taste
ing9	inst3	2 tablespoons chopped fresh basil leaves
inst0	inst1	In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
inst1	inst2	Whisk together the lemon juice and olive oil; pour over the salad and season to taste with salt and pepper.
inst2	inst3	Toss until all the ingredients are thoroughly coated with the dressing.
inst3	ROOT	Sprinkle the basil over the salad and serve immediately.
#-------------------------------
recipe28	Chicken Spinach Bake
15 18
ing0	inst2	3 (10 ounce) packages frozen chopped spinach, thawed
ing1	inst3	3 eggs
ing2	inst3	1/2 teaspoon onion salt
ing3	inst3	1/2 teaspoon ground nutmeg
ing4	inst0	3/4 cup grated Parmesan cheese, divided
ing5	inst5	3/4 cup Italian seasoned bread crumbs
ing6	inst6	16 skinless, boneless chicken breast halves
ing7	inst6	salt and pepper to taste
ing8	inst9	5 tablespoons butter or margarine, melted
ing9	inst1	6 tablespoons butter or margarine, divided
ing10	inst11	1/4 cup all-purpose flour
ing11	inst11	1/2 teaspoon salt
ing12	inst13	2 cups milk
ing13	inst14	2 cups shredded Cheddar cheese
ing14	inst15	1 cup sliced fresh mushrooms
inst0	inst4	3/4 cup grated Parmesan cheese, divided
inst1	inst11	6 tablespoons butter or margarine, divided
inst2	inst4	Drain and squeeze out excess moisture from spinach.
inst3	inst4	Beat eggs, onion salt and nutmeg.
inst4	inst5	Add spinach and 1/4 cup Parmesan cheese; mix well.
inst5	inst6	Combine bread crumbs and remaining Parmesan.
inst6	inst7	Sprinkle chicken with salt and pepper; coat with crumb mixture.
inst7	inst8	Place in two greased 13-in. x 9-in. x 2-in. baking pans.
inst8	inst9	Spread 2 tablespoons spinach mixture onto each breast.
inst9	inst10	Sprinkle with remaining crumb mixture; drizzle with butter.
inst10	inst17	Bake at 350 degrees F for 35-40 minutes or until chicken juices run clear.
inst11	inst12	For sauce, melt 4 tablespoons butter; blend in flour and salt.
inst12	inst13	Stir to form a smooth paste.
inst13	inst14	Add milk; cook and stir until thickened and bubbly.
inst14	inst15	Add cheese and stir until melted.
inst15	inst16	Saute mushrooms in remaining butter.
inst16	inst17	Stir into cheese mixture.
inst17	ROOT	Carefully pour sauce over chicken, or pour into a serving bowl and pass.
#-------------------------------
recipe29	Cawl Traditional Welsh Broth
10 12
ing0	inst0	2 quarts water
ing1	inst1	12 ounces beef shank
ing2	inst6	2 large onions, chopped
ing3	inst6	2 large carrots, sliced
ing4	inst6	1 rutabaga, diced
ing5	inst7	salt and pepper to taste
ing6	inst9	4 potatoes, peeled and quartered
ing7	inst10	2 leeks, sliced
ing8	inst10	1 small head cabbage, sliced
ing9	inst10	2 tablespoons chopped fresh parsley
inst0	inst1	Bring water to boil in a large pot.
inst1	inst2	Place beef shank in, and simmer 1 1/2 hours.
inst2	inst3	Let cool overnight.
inst3	inst4	Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside.
inst4	inst5	Skim fat from surface of stock, or strain through a fine sieve.
inst5	inst6	Return stock to heat, and bring to a boil.
inst6	inst7	Add onions, carrots and rutabaga.
inst7	inst8	Season with salt and pepper.
inst8	inst9	Simmer for 1 hour.
inst9	inst10	Add potatoes, and simmer until tender, 15 to 20 minutes.
inst10	inst11	Stir in the leeks, cabbage, parsley and reserved meat.
inst11	ROOT	Simmer 10 minutes, or until cabbage is tender.
#-------------------------------
recipe30	Chicken Tacos
14 7
ing0	inst0	1 pound skinless, boneless chicken breast halves, cut into bite size pieces
ing1	inst0	1 cup lemonade
ing2	inst0	2 tablespoons olive oil
ing3	inst0	1 tablespoon lime juice
ing4	inst0	1 1/2 teaspoons Worcestershire sauce
ing5	inst1	1/2 teaspoon garlic powder
ing6	inst1	1/2 teaspoon onion powder
ing7	inst1	1 bay leaf
ing8	inst3	1 (12 ounce) package corn tortillas
ing9	inst5	1 head lettuce, shredded
ing10	inst5	2 large tomatoes, chopped
ing11	inst5	1 (8 ounce) package shredded sharp Cheddar cheese
ing12	inst5	1 (8 ounce) jar salsa
ing13	inst5	1 (8 ounce) container sour cream
inst0	inst1	In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce.
inst1	inst2	Season with garlic powder, onion powder, and bay leaf.
inst2	inst4	Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
inst3	inst6	Meanwhile, warm the tortillas in the oven or microwave until soft.
inst4	inst6	When chicken is fully cooked, transfer to serving bowl.
inst5	inst6	Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes.
inst6	ROOT	Each person can create their own wrap, using their preferred ingredients.
#-------------------------------
recipe31	Biga
4 7
ing0	inst0	3/4 teaspoon active dry yeast
ing1	inst0	1/2 cup warm water
ing2	inst2	3 1/2 cups unbleached bread flour
ing3	inst3	1 1/4 cups cold water
inst0	inst1	Place the warm water in a small bowl, and sprinkle the yeast over the top.
inst1	inst3	Let stand until yeast has dissolved and is foamy, about 15 minutes.
inst2	inst3	Measure flour into a large bowl.
inst3	inst4	Make a well in the center, and pour in the yeast mixture and cold water.
inst4	inst5	Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined.
inst5	inst6	Cover and allow to ferment for 24 hours in the refrigerator before using.
inst6	ROOT	Store in the refrigerator for up to 2 weeks.
#-------------------------------
recipe32	Empanadas
6 11
ing0	inst0	1/2 cup butter, softened
ing1	inst0	1 (3 ounce) package cream cheese
ing2	inst1	1 cup sifted all-purpose flour
ing3	inst7	1 cup fruit preserves
ing4	inst10	1/3 cup white sugar
ing5	inst10	1 teaspoon ground cinnamon
inst0	inst1	DAY BEFORE: Cream butter and cream cheese together until smoothly blended.
inst1	inst2	Beat in the flour.
inst2	inst3	Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
inst3	inst5	AT BAKING TIME: Remove dough from refrigerator 30 minutes before using.
inst4	inst5	Start heating oven to 375 degrees F (190 degrees C).
inst5	inst6	Roll chilled dough thin.
inst6	inst7	Cut with 3 or 4 inch round cookie cutter.
inst7	inst8	Place small spoonful of jam in center of each round, moisten edges with water.
inst8	inst9	Fold round over and press edges together.
inst9	inst10	Bake on ungreased cookie sheet 15 to 20 minutes.
inst10	ROOT	Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
#-------------------------------
recipe33	Dilled Garlic
5 6
ing0	inst0	2 pounds garlic, peeled
ing1	inst0	1 sprig chopped fresh dill
ing2	inst0	cayenne pepper to taste
ing3	inst1	4 1/2 cups distilled white vinegar
ing4	inst1	4 tablespoons salt
inst0	inst3	Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within an inch of the top.
inst1	inst2	Mix the distilled white vinegar and salt in a medium saucepan.
inst2	inst3	Bring to a boil.
inst3	inst4	Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture.
inst4	inst5	Fill to approximately 1/4 inch from the top.
inst5	ROOT	Seal and store in the refrigerator.
#-------------------------------
recipe34	Elizabeths Extreme Chocolate Lovers Cake
19 26
ing0	inst2	2 1/4 cups all-purpose flour
ing1	inst2	2 teaspoons baking soda
ing2	inst2	1/2 teaspoon salt
ing3	inst4	6 (1 ounce) squares unsweetened chocolate, chopped
ing4	inst6	1/2 cup unsalted butter
ing5	inst6	2 1/2 cups dark brown sugar
ing6	inst7	3 eggs
ing7	inst7	1 1/2 tablespoons vanilla extract
ing8	inst9	1 cup sour cream
ing9	inst10	1 cup water
ing10	inst5	6 (1 ounce) squares unsweetened chocolate, chopped
ing11	inst15	1/4 cup unsalted butter
ing12	inst15	1 egg yolk
ing13	inst16	4 cups confectioners' sugar
ing14	inst16	2 tablespoons vanilla extract
ing15	inst16	2 tablespoons heavy cream
ing16	inst17	1 (8 ounce) package cream cheese, softened
ing17	inst18	2 cups bittersweet chocolate chips
ing18	inst18	1 cup heavy cream
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Grease and flour 2 (9 inch) pans.
inst2	inst3	Sift together the flour, baking soda and salt.
inst3	inst9	Set aside.
inst4	inst5	In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth.
inst5	inst8	Remove from heat and allow to cool to lukewarm.
inst6	inst7	In a large bowl, cream together the butter and brown sugar until light and fluffy.
inst7	inst8	Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla.
inst8	inst9	Stir in the melted chocolate.
inst9	inst10	Beat in the flour mixture alternately with the sour cream.
inst10	inst11	Stir in boiling water (batter will be thin).
inst11	inst12	Pour batter into prepared pans.
inst12	inst13	Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
inst13	inst21	Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
inst14	inst16	Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth.
inst15	inst16	In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk.
inst16	inst17	Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate.
inst17	inst23	Beat in the softened cream cheese.
inst18	inst19	Make the Ganache: In a large saucepan, combine chocolate chips and 1 cup heavy cream.
inst19	inst20	Heat, stirring constantly, until chocolate is melted and smooth.
inst20	inst21	Remove from heat and set aside.
inst21	inst22	Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired.
inst22	inst23	Refrigerate for 5 minutes, or until ganache has set.
inst23	inst24	Spread frosting over the ganache.
inst24	inst25	Cover with top layer of cake.
inst25	ROOT	Frost top and sides with buttercream, and garnish with more ganache.
#-------------------------------
recipe35	Brownie Mix in a Jar III
9 10
ing0	inst0	1/2 cup flaked coconut
ing1	inst0	1/2 cup white sugar
ing2	inst0	2 cups packed brown sugar
ing3	inst0	2 cups all-purpose flour
ing4	inst0	1 1/2 teaspoons baking powder
ing5	inst0	1/4 teaspoon salt
ing6	inst1	3/4 cup butter or margarine, softened at room temperature.
ing7	inst3	2 eggs
ing8	inst3	2 teaspoons vanilla
inst0	inst1	Mix together flour, salt and baking powder.
inst1	inst2	2. Add: 3/4 cup butter or margarine, softened at room temperature.
inst2	inst3	DO NOT USE DIET MARGARINE.
inst3	inst4	Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla.
inst4	inst5	4. Spread batter into a sprayed 9 x 13 inch metal pan.
inst5	inst6	5. Bake at 375 degrees F (190 degrees C) for 25 minutes.
inst6	inst7	Cool 15 minutes in baking pan.
inst7	inst8	Cut brownies into 1 1/2 inch squares.
inst8	inst9	Cool completely in pan.
inst9	ROOT	Makes 2 dozen brownies.
#-------------------------------
recipe36	Cindis Egg Rolls
14 15
ing0	inst0	1 pound ground pork
ing1	inst2	4 cups shredded cabbage
ing2	inst2	1 large carrot, shredded
ing3	inst2	1/2 green bell pepper, cut into thin strips
ing4	inst2	1 medium onion, chopped
ing5	inst2	3 cloves garlic, minced
ing6	inst2	3 teaspoons fresh ginger root, grated
ing7	inst3	1 tablespoon cornstarch
ing8	inst3	2 tablespoons soy sauce
ing9	inst3	1 1/2 tablespoons molasses
ing10	inst4	2 tablespoons vegetable oil
ing11	inst8	1 quart oil for frying
ing12	inst9	1 1/2 (14 ounce) packages egg roll wrappers
ing13	inst14	1 1/2 cups sweet and sour sauce
inst0	inst1	Cook pork in a large wok over medium-high heat.
inst1	inst4	Drain and set aside.
inst2	inst5	In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger.
inst3	inst7	In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
inst4	inst5	Heat 2 tablespoons oil in wok.
inst5	inst6	Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender.
inst6	inst7	Return vegetables to bowl, and mix in pork.
inst7	inst9	Stir in the cornstarch mixture.
inst8	inst13	Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
inst9	inst10	Place about 1 tablespoon filling on each egg roll wrapper.
inst10	inst11	Fold one corner of wrapper over filling.
inst11	inst12	Fold wrapper sides over filling.
inst12	inst13	Roll wrappers to form egg rolls.
inst13	inst14	Fry egg rolls in batches in the hot oil until golden brown.
inst14	ROOT	Drain on paper towels and serve with sweet and sour sauce.
#-------------------------------
recipe37	Arroz con Pollo II
13 6
ing0	inst1	1 (2 to 3 pound) whole chicken, cut into pieces
ing1	inst0	1 tablespoon olive oil
ing2	inst2	2 onions, chopped
ing3	inst2	3 cloves garlic, crushed
ing4	inst2	1/2 green bell pepper, chopped
ing5	inst2	1/2 (15 ounce) can tomato sauce
ing6	inst2	1 pinch saffron
ing7	inst2	salt to taste
ing8	inst2	2 cubes  chicken bouillon
ing9	inst3	1 1/2 cups uncooked white rice
ing10	inst4	1 cup beer
ing11	inst5	1 (15 ounce) can peas, drained
ing12	inst5	1/2 red bell pepper, roasted and sliced
inst0	inst1	Heat oil in a large skillet over medium high heat.
inst1	inst2	Saute chicken until lightly browned; remove from skillet and set aside.
inst2	inst3	Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet.
inst3	inst4	Cook for 10 minutes, then add rice and reduce heat to low.
inst4	inst5	Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender.
inst5	ROOT	Finally, stir in peas with liquid and garnish with roasted red bell pepper.
#-------------------------------
recipe38	Famous Caramel Cookie Bars
4 8
ing0	inst0	40 rectangular shortbread cookies
ing1	inst1	35 individually wrapped caramels, unwrapped
ing2	inst1	1/4 cup water
ing3	inst5	4 cups milk chocolate chips
inst0	inst2	Place shortbread cookies on a baking sheet or tray.
inst1	inst2	In a small saucepan over medium-low heat, melt caramels in water, stirring frequently.
inst2	inst3	Spoon a thin line of caramel over each cookie.
inst3	inst6	Place cookies in refrigerator until caramel is set.
inst4	inst5	Line baking sheets or trays with waxed paper.
inst5	inst6	In a double boiler over simmering water, melt chocolate.
inst6	inst7	Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess.
inst7	ROOT	Place on prepared sheets and let rest at room temperature several hours, until set.
#-------------------------------
recipe39	Coq au Vin alla Italiana
13 11
ing0	inst3	4 pounds dark meat chicken pieces
ing1	inst0	1 tablespoon vegetable oil
ing2	inst1	5 cloves crushed garlic
ing3	inst2	1/2 cup all-purpose flour
ing4	inst2	1 teaspoon poultry seasoning
ing5	inst4	3 (4 ounce) links sweet Italian sausage, sliced
ing6	inst5	1 cup chopped onion
ing7	inst5	3 carrots, sliced
ing8	inst5	1/2 pound fresh mushrooms, sliced
ing9	inst5	1/2 teaspoon dried rosemary
ing10	inst7	1 cup red wine
ing11	inst7	1 (14.5 ounce) can whole peeled tomatoes
ing12	inst9	salt and pepper to taste
inst0	inst1	In a large skillet, heat oil.
inst1	inst3	Add 1/2 of the garlic.
inst2	inst3	Season flour with poultry seasoning.
inst3	inst4	Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes.
inst4	inst5	Add the sausage, and saute for a few minutes.
inst5	inst6	Add the onion, carrots, mushrooms, rosemary and the remaining garlic.
inst6	inst7	Stir all together.
inst7	inst8	Add the wine and tomatoes; stir.
inst8	inst9	Cover and let simmer over low heat for 25 minutes.
inst9	inst10	Season with salt and pepper to taste and let simmer for another 10 minutes.
inst10	ROOT	Let cool covered for 10 minutes, then serve.
#-------------------------------
recipe40	Campagnard Sauce
6 5
ing0	inst0	2 cloves garlic, minced
ing1	inst0	1/2 cup goat cheese
ing2	inst0	1 celery stalk, minced
ing3	inst0	2 tablespoons balsamic vinegar
ing4	inst0	1/2 cup olive oil
ing5	inst1	salt and pepper to taste
inst0	inst1	In a bowl, stir together garlic, goat cheese, celery, balsamic vinegar, and olive oil.
inst1	inst2	Season to taste with salt and pepper.
inst2	inst3	Blend well until the sauce is smooth.
inst3	inst4	Cover, and refrigerate.
inst4	ROOT	Serve chilled.
#-------------------------------
recipe41	Cookie Jar Sugar Cookies
7 12
ing0	inst1	1 1/2 cups white sugar
ing1	inst0	4 cups all-purpose flour
ing2	inst0	1 teaspoon baking powder
ing3	inst0	1/2 teaspoon baking soda
ing4	inst0	1/2 teaspoon salt
ing5	inst0	3/4 teaspoon ground nutmeg
ing6		1 teaspoon vanilla extract
inst0	inst1	Combine the flour with the baking powder, baking soda, salt and nutmeg.
inst1	inst2	In a clean 1 liter sized glass jar with a wide mouth layer the white sugar followed by the flour mixture.
inst2	inst3	Press firmly in place and seal.
inst3	inst4	Attach a card with the following instructions: In a large bowl: beat 1 egg with 1 cup softened butter or margarine until light and fluffy.
inst4	inst5	At low speed of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and contents of Jar.
inst5	inst6	Mix until combined.
inst6	inst7	Using hands if necessary.
inst7	inst8	Remove dough from the refrigerator.
inst8	inst9	Preheat oven to 375 degrees F (190 degrees C).
inst9	inst10	Roll chilled dough out on a lightly floured surface to 1/8 inch thick.
inst10	inst11	Cut dough into desired shapes.
inst11	ROOT	Place on an ungreased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
#-------------------------------
recipe42	Banana Kiwi Strawberry Tart
13 22
ing0	inst0	1/2 cup all-purpose flour
ing1	inst0	1 tablespoon light brown sugar
ing2	inst0	1/4 teaspoon ground cinnamon
ing3	inst0	1/8 teaspoon salt
ing4	inst1	2 tablespoons unsalted butter
ing5	inst2	1 1/2 tablespoons ice water
ing6	inst5	1 cup skim milk
ing7	inst6	3 egg whites
ing8	inst6	2 tablespoons white sugar
ing9	inst9	1/4 teaspoon vanilla extract
ing10	inst21	1 bananas, peeled and sliced
ing11	inst21	1 kiwi, peeled and sliced
ing12	inst21	1 cup sliced fresh strawberries
inst0	inst1	In a bowl, sift together the flour, light brown sugar, cinnamon, and salt.
inst1	inst2	Cut in the butter until the mixture resembles coarse crumbs.
inst2	inst3	Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened.
inst3	inst4	Pat into a round, and wrap in plastic.
inst4	inst13	Refrigerate for 30 minutes.
inst5	inst6	In the top half of a double boiler, heat the milk until it begins to bubble.
inst6	inst7	In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk.
inst7	inst8	Whisk the egg white mixture into the remaining hot milk.
inst8	inst9	Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon.
inst9	inst10	Remove from heat, and stir in the vanilla.
inst10	inst18	Cool to room temperature.
inst11	inst12	Preheat oven to 375  degrees F (190 degrees C).
inst12	inst13	Lightly grease an 8 inch tart pan with a removable bottom.
inst13	inst14	On a floured surface, roll the tart dough out to 1/4 inch thickness.
inst14	inst15	Press the chilled dough into the prepared tart pan.
inst15	inst16	Trim the edges, and pierce the bottom with a fork.
inst16	inst17	Bake 15 to 18 minutes in the preheated oven, until golden brown.
inst17	inst18	Remove to a wire rack, and cool completely.
inst18	inst19	Spoon the filling mixture into the crust.
inst19	inst20	Bake 18 to 20 minutes in the preheated oven.
inst20	inst21	Cool to room temperature on a wire rack.
inst21	ROOT	Refrigerate 8 hours.
#-------------------------------
recipe43	Broccoflower Risotto with Wild Mushrooms
11 6
ing0	inst0	1 tablespoon butter, unsalted
ing1	inst0	2 cups Broccoflower, diced
ing2	inst0	2 cups assorted wild mushrooms, chopped
ing3	inst0	1/2 white onion, chopped
ing4	inst0	2 tablespoons garlic, minced
ing5	inst2	3 cups Arborio rice
ing6	inst2	9 cups chicken stock, unsalted
ing7	inst3	1 pinch fresh ground nutmeg
ing8	inst3	1/4 cup fresh herbs; tarragon, parsley, chives, diced
ing9	inst5	1/4 cup Parmesan cheese
ing10	inst3	Salt and pepper to taste
inst0	inst1	Melt butter and saute Broccoflower, mushrooms, onions and garlic for 10 minutes.
inst1	inst4	Remove sauteed ingredients and place aside.
inst2	inst3	In same pan, cook the rice by adding chicken stock one-cup at a time stirring until well incorporated before adding the next cup.
inst3	inst4	Once chicken stock is absorbed and rice is tender, stir in nutmeg, herbs and season with salt and pepper.
inst4	inst5	Once rice risotto is cooked, stir in the sauteed ingredients, salt and pepper to taste.
inst5	ROOT	Stir in Parmesan cheese before serving.
#-------------------------------
recipe44	Dipping Sauce
8 2
ing0	inst0	1/2 cup mayonnaise
ing1	inst0	2 teaspoons ketchup
ing2	inst0	2 tablespoons prepared horseradish
ing3	inst0	1/4 teaspoon paprika
ing4	inst0	1/4 teaspoon salt
ing5	inst0	1/8 teaspoon dried oregano
ing6	inst0	1 dash ground black pepper
ing7	inst0	cayenne pepper to taste
inst0	inst1	In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper.
inst1	ROOT	Store, covered, in the refrigerator.
#-------------------------------
recipe45	A Surprise Inside French Toast
8 10
ing0	inst0	6 (2 inch thick) slices French bread
ing1	inst2	1/4 cup ricotta cheese
ing2	inst2	1/4 cup cottage cheese, whipped
ing3	inst2	2 tablespoons lowfat cream cheese
ing4	inst3	2 teaspoons white sugar
ing5	inst3	2 teaspoons vanilla extract
ing6	inst5	3 cups egg substitute
ing7	inst5	1/4 cup evaporated milk
inst0	inst1	Cut a pocket in each slice of bread.
inst1	inst4	Open carefully
inst2	inst3	In a large bowl, combine the ricotta, cottage cheese and cream cheese.
inst3	inst4	Add the sugar and flavoring extract and beat until smooth.
inst4	inst6	Spread the mixture evenly into each bread pocket.
inst5	inst6	Beat together the egg substitutes and milk.
inst6	inst9	Dip the slices of bread in the egg mixture.
inst7	inst8	Heat a nonstick pan over medium-high heat.
inst8	inst9	Coat with cooking spray.
inst9	ROOT	Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
#-------------------------------
recipe46	Chocolate Crisps
9 10
ing0	inst2	1 tablespoon butter, softened
ing1	inst4	1 egg white
ing2	inst4	1/4 cup white sugar
ing3	inst4	1 teaspoon vanilla extract
ing4	inst5	2 1/2 tablespoons all-purpose flour
ing5	inst5	1 tablespoon unsweetened cocoa powder
ing6	inst5	1 pinch salt
ing7	inst6	1/2 (1 ounce) square unsweetened chocolate, grated
ing8	inst9	1/3 cup confectioners' sugar for decoration
inst0	inst1	Preheat 300 degrees F (150 degrees C).
inst1	inst2	Grease cookie sheets.
inst2	inst3	In a small saucepan over medium heat, melt butter till lightly browned.
inst3	inst4	Pour into medium sized bowl.
inst4	inst5	Stir in the egg white, sugar and vanilla.
inst5	inst6	Combine the flour cocoa, and salt; mix into the butter mixture.
inst6	inst7	Fold in chocolate.
inst7	inst8	Drop by teaspoonfuls about 2 inches apart onto cookie sheets.
inst8	inst9	Bake for 12 to 15 minutes.
inst9	ROOT	Transfer to rack to cool and dust with confectioners' sugar.
#-------------------------------
recipe47	Cookie Paints
2 2
ing0	inst0	2 tablespoons evaporated milk
ing1	inst0	4 drops red food coloring
inst0	inst1	In a small bowl, stir the food coloring into the evaporated milk.
inst1	ROOT	Paint onto cookies with a paintbrush before baking.
#-------------------------------
recipe48	Date Loaf Cake
7 8
ing0	inst2	1 cup dates, pitted and chopped
ing1	inst2	1 cup dark brown sugar
ing2	inst2	1/4 cup margarine
ing3	inst2	1 cup boiling water
ing4	inst4	1 3/4 cups self-rising flour
ing5	inst4	1 teaspoon baking soda
ing6	inst4	2 teaspoons vanilla extract
inst0	inst1	Preheat oven to 400 degrees F (200 degrees C).
inst1	inst2	Grease and flour a 9x5 inch loaf pan.
inst2	inst3	In a large bowl, combine dates, brown sugar, margarine and boiling water.
inst3	inst4	Let stand 15 minutes.
inst4	inst5	Stir in flour, soda and vanilla.
inst5	inst6	Pour batter into prepared pan.
inst6	inst7	Bake in the preheated oven for 45 minutes.
inst7	ROOT	Allow to cool.
#-------------------------------
recipe49	Cornbread Dressing I
11 8
ing0	inst0	1 (12 ounce) package refrigerated biscuit dough
ing1	inst0	1 (8 ounce) package corn bread mix
ing2	inst3	1 cup diced onion
ing3	inst3	1 cup diced celery
ing4	inst3	1/2 cup butter, softened
ing5	inst5	1/2 teaspoon salt
ing6	inst5	1/2 teaspoon ground black pepper
ing7	inst3	2 (14.5 ounce) cans chicken broth
ing8	inst5	1/8 pound pork sausage
ing9	inst5	2 hard-cooked eggs
ing10	inst5	1 teaspoon dried sage (optional)
inst0	inst1	Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions.
inst1	inst5	Cool and crumble.
inst2	inst3	Preheat oven to 350 degrees F (175 degrees C).
inst3	inst4	In a small pot, combine onion, celery, margarine and chicken broth.
inst4	inst6	Bring to boil and cook vegetables until tender.
inst5	inst6	In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage.
inst6	inst7	Pour broth and vegetables over bread mixture, and stir until combined.
inst7	ROOT	Bake in the preheated oven for 30 to 45 minutes.
#-------------------------------
recipe50	Chocolate Chews
9 11
ing0	inst0	1 cup semisweet chocolate chips
ing1	inst2	1/2 cup butter, softened
ing2	inst2	1/2 cup white sugar
ing3	inst2	1/2 cup packed brown sugar
ing4	inst3	2 eggs
ing5	inst4	1/2 teaspoon vanilla extract
ing6	inst5	2 cups all-purpose flour
ing7	inst5	1/2 teaspoon baking powder
ing8	inst5	1/2 teaspoon baking soda
inst0	inst1	Melt the chocolate chips in a heavy saucepan over very low heat.
inst1	inst4	Stir to evenly melt.
inst2	inst3	Cream together the butter and sugars until light.
inst3	inst4	Beat in the eggs, one at a time.
inst4	inst6	Stir in the melted chocolate and vanilla.
inst5	inst6	In a bowl, whisk together the flour, baking powder and baking soda.
inst6	inst7	Add to the butter mixture slowly.
inst7	inst8	Blend thoroughly.
inst8	inst9	Shape into 1-inch balls and place on a greased cookie sheet.
inst9	inst10	Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes.
inst10	ROOT	Let sit on cookie sheet for a minute or two before removing to a rack to cool.
#-------------------------------
recipe51	Candy Coated Milk Chocolate Pieces Cookies I
9 8
ing0	inst1	1 cup shortening
ing1	inst1	1 cup packed brown sugar
ing2	inst1	1/2 cup white sugar
ing3	inst1	2 eggs
ing4	inst1	2 teaspoons vanilla extract
ing5	inst2	2 1/4 cups all-purpose flour
ing6	inst2	1 teaspoon baking soda
ing7	inst2	1 teaspoon salt
ing8	inst4	1 1/2 cups candy-coated milk chocolate pieces
inst0	inst1	Preheat oven to 375 degrees F (190 degrees C).
inst1	inst3	Thoroughly cream together shortening, sugars, eggs and vanilla.
inst2	inst3	In a separate bowl, mix together the dry ingredients, except the candies.
inst3	inst4	Add to creamed mixture and mix well.
inst4	inst5	Stir in 1/2 cup candies.
inst5	inst6	Mix well.
inst6	inst7	Drop by teaspoon unto cookie sheets and decorate with remaining candies.
inst7	ROOT	Bake for 10 - 12 minutes.
#-------------------------------
recipe52	Bacon Mushroom Swiss Meatloaf
8 14
ing0	inst1	12 ounces chopped raw bacon
ing1	inst4	1 small white onion, chopped
ing2	inst4	5 button mushrooms, chopped
ing3	inst6	1 1/2 pounds extra-lean ground beef
ing4	inst6	1 egg
ing5	inst6	1/4 cup evaporated milk
ing6	inst8	6 ounces shredded Swiss cheese, divided
ing7	inst9	1/2 cup corn flake crumbs
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Place bacon in a skillet and cook over medium heat until the pieces are browned.
inst2	inst3	Remove with a slotted spoon to paper towels.
inst3	inst4	Discard all but 1 tablespoon of bacon grease.
inst4	inst5	Stir in onions and mushrooms, and cook until soft.
inst5	inst7	Remove from heat.
inst6	inst7	In a large bowl, stir together beef, egg, and milk.
inst7	inst8	Stir in the onion and mushrooms.
inst8	inst9	Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon.
inst9	inst10	Stir in cornflake crumbs, and mix until well blended.
inst10	inst11	Shape into a loaf, and place in a meatloaf pan.
inst11	inst12	Bake in a preheated oven for 1 hour.
inst12	inst13	Drain fat, and sprinkle with remaining cheese and bacon.
inst13	ROOT	Return to oven, and bake until cheese is melted, about 5 minutes.
#-------------------------------
recipe53	Chunky Pizza Dip
6 4
ing0	inst0	2 tablespoons olive oil
ing1	inst0	3 garlic cloves, minced
ing2	inst1	2 (14.5 ounce) cans petite diced tomatoes
ing3	inst1	1/4 cup tomato paste
ing4	inst1	1/2 teaspoon dried basil
ing5	inst1	1/4 teaspoon dried oregano
inst0	inst1	Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden.
inst1	inst2	Add tomatoes, tomato paste, basil and oregano; bring to a simmer.
inst2	inst3	Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes.
inst3	ROOT	Cool and refrigerate.
#-------------------------------
recipe54	Easy Punch
5 3
ing0	inst0	4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
ing1	inst0	2 (46 fluid ounce) cans pineapple juice
ing2	inst0	3 cups white sugar
ing3	inst0	4 quarts water
ing4	inst2	2 liters ginger ale
inst0	inst1	In a large punch bowl combine drink mix, pineapple juice, sugar and water.
inst1	inst2	Stir until dissolved.
inst2	ROOT	Stir in the ginger ale.
#-------------------------------
recipe55	Grandmas Wheat Germ Cookies
11 9
ing0	inst0	1 1/2 cups all-purpose flour
ing1	inst0	1 1/2 cups toasted wheat germ
ing2	inst0	1 cup quick-cooking oats
ing3	inst0	1 cup packed brown sugar
ing4	inst0	2 teaspoons baking powder
ing5	inst0	1 teaspoon salt
ing6	inst1	1/2 cup unsweetened applesauce
ing7	inst1	1/2 cup canola oil
ing8	inst1	2 egg, lightly beaten
ing9	inst3	1 cup miniature chocolate chips
ing10	inst3	1/2 cup chopped walnuts or pecans
inst0	inst2	In a large mixing bowl, combine the first six ingredients.
inst1	inst2	Combine the applesauce, oil and eggs.
inst2	inst3	Add to the flour mixture; mix well.
inst3	inst5	Stir in the chocolate chip and walnuts.
inst4	inst5	Drop by rounded teaspoonfuls 2 in.
inst5	inst6	apart onto baking sheets coated with nonstick cooking spray.
inst6	inst7	Flatten slightly with a glass bottom coated with nonstick cooking spray.
inst7	inst8	Bake at 350 degrees F for 10-12 minutes or until edges are lightly browned and cookies are set.
inst8	ROOT	Cool for 1 minute before removing to wire racks.