78
recipe0	BBQ Chuck Roast
9 9
ing0	inst1	1 (5 pound) chuck roast
ing1	inst0	1 cup barbeque sauce
ing2	inst0	1 cup teriyaki sauce
ing3	inst0	1 (12 fluid ounce) can or bottle beer
ing4	inst0	3 teaspoons minced garlic
ing5	inst0	3 teaspoons thinly sliced fresh ginger root
ing6	inst0	1 onion, finely chopped
ing7	inst0	3 teaspoons coarsely ground black pepper
ing8	inst0	2 teaspoons salt
inst0	inst1	In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt.
inst1	inst3	Place the roast into the marinade, cover and refrigerate for six hours, turning often.
inst2	inst3	Preheat an outdoor grill for indirect heat.
inst3	inst4	Remove the roast from the marinade, and pour the marinade into a saucepan.
inst4	inst5	Bring to a boil, and cook for 5 minutes.
inst5	inst6	Set aside for use as a basting sauce.
inst6	inst7	Thread the roast onto a rotating barbecue spit above indirect heat.
inst7	inst8	Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C).
inst8	ROOT	Baste often during the last hour with reserved marinade.
#-------------------------------
recipe1	Armadillo Eggs
7 9
ing0	inst2	24 jalapeno peppers
ing1	inst4	1 pound sausage
ing2	inst4	2 cups all-purpose baking mix
ing3	inst4	1 (16 ounce) package Cheddar cheese, shredded
ing4	inst4	1 tablespoon crushed red pepper flakes
ing5	inst4	1 tablespoon garlic salt
ing6	inst5	1 (16 ounce) package Monterey Jack cheese, cubed
inst0	inst1	Preheat oven to 325 degrees F (165 degrees C).
inst1	inst2	Lightly grease a medium baking sheet.
inst2	inst3	Cut a slit in each jalapeno pepper.
inst3	inst5	Remove and discard seeds and pulp.
inst4	inst6	In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
inst5	inst6	Stuff jalapenos with the Monterey Jack cheese cubes.
inst6	inst7	Shape sausage mixture around the jalapenos to form balls.
inst7	inst8	Arrange jalapeno balls on the prepared baking sheet.
inst8	ROOT	Bake 25 minutes in the preheated oven, until lightly browned.
#-------------------------------
recipe2	Crunchy Cheese Sandwiches
8 7
ing0	inst1	1 small onion, finely chopped
ing1	inst1	1 medium tomato, diced
ing2	inst1	1 stalk celery, chopped
ing3	inst1	1 green bell pepper, finely chopped
ing4	inst1	1 cup shredded Cheddar cheese
ing5	inst1	1/4 teaspoon chili powder
ing6	inst1	1/4 teaspoon salt
ing7	inst2	4 slices white bread
inst0	inst1	Preheat your oven's broiler.
inst1	inst3	In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt.
inst2	inst3	Arrange slices of bread on a baking sheet or broiling pan.
inst3	inst4	Top each one with 1/4 of the mixture, spreading out to the edges.
inst4	inst5	Broil for 4 to 5 minutes, or until cheese melts.
inst5	inst6	Watch closely to prevent burning.
inst6	ROOT	Serve immediately.
#-------------------------------
recipe3	Dilly Chicken and Potatoes
9 10
ing0	inst0	1 (3 1/2) pound broiler-fryer chicken, cut up
ing1	inst0	1 pound new potatoes, cut into chunks
ing2	inst0	2 tablespoons cooking oil
ing3	inst3	1 cup half-and-half cream
ing4	inst3	1 teaspoon salt
ing5	inst3	1/2 teaspoon seasoned pepper
ing6	inst5	3/4 cup sliced green onions
ing7	inst5	1/4 cup chopped fresh dill weed
ing8	inst8	1/2 cup sour cream
inst0	inst1	In a large skillet over medium heat, brown chicken and potatoes in oil for 10-15 minutes.
inst1	inst2	Remove chicken and potatoes; set aside.
inst2	inst3	Discard all but 1 tablespoon drippings.
inst3	inst4	To drippings, add cream, salt and pepper; stir to mix.
inst4	inst5	Return chicken and potatoes to skillet.
inst5	inst6	Sprinkle with onions and dill.
inst6	inst7	Cover and simmer for 50-60 minutes or until chicken juices run clear and potatoes are tender.
inst7	inst8	With a slotted spoon, remove chicken and potatoes to a serving platter; keep warm.
inst8	inst9	Add sour cream to pan; stir to mix and heat through.
inst9	ROOT	Serve with chicken and potatoes.
#-------------------------------
recipe4	Candy Bar Squares
8 10
ing0	inst1	1 cup butter, softened
ing1	inst1	1 cup white sugar
ing2	inst1	1/2 cup packed brown sugar
ing3	inst2	2 eggs
ing4	inst3	3 cups all-purpose flour
ing5	inst3	1 teaspoon baking soda
ing6	inst3	1 teaspoon salt
ing7	inst4	6 (2.1 ounce) bars chocolate-coated peanut and nougat candy, eg: Baby
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Beat the butter or margarine with the white and brown sugars until light and fluffy.
inst2	inst3	Blend in the eggs, mixing well.
inst3	inst5	Mix in the flour, baking soda and salt to the egg mixture.
inst4	inst5	Reserve 1/2 cup of the chopped candy bars for the topping.
inst5	inst6	Stir the remaining candy into the flour mixture.
inst6	inst7	Spread the batter into one 13x9 inch baking pan.
inst7	inst8	Sprinkle the reserved candy on top.
inst8	inst9	Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly browned.
inst9	ROOT	Cool in pan on a wire rack then cut into squares.
#-------------------------------
recipe5	Fried Apple Pies
8 15
ing0	inst4	2 cups all-purpose flour
ing1	inst5	1/2 cup shortening
ing2	inst4	1 teaspoon salt
ing3	inst6	1/2 cup cold water
ing4	inst0	2 apples
ing5	inst1	1/3 cup white sugar
ing6	inst1	1/2 teaspoon ground cinnamon
ing7		1 cup vegetable oil
inst0	inst1	Peel and dice apples.
inst1	inst2	Add sugar and cinnamon.
inst2	inst3	Cook in a saucepan on low heat.
inst3	inst9	Cook until soft, then mash with fork to form a thick applesauce.
inst4	inst5	Sift flour and salt together.
inst5	inst6	Cut in the shortening.
inst6	inst7	Add water and mix with fork.
inst7	inst8	Roll out to about 1/8 inch thick on a floured board.
inst8	inst9	Cut with a large cookie cutter (4 inches in diameter).
inst9	inst10	In each round, place 1 heaping tablespoon fruit.
inst10	inst12	Moisten edges with cold water, fold and press edge with a fork.
inst11	inst12	Heat oil in a large skillet on medium-high heat.
inst12	inst13	Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown.
inst13	inst14	Drain on paper towels.
inst14	ROOT	Sprinkle with confectioners sugar.
#-------------------------------
recipe6	Baked Fish and Rice 2
10 7
ing0	inst0	1 1/2 cups boiling chicken broth
ing1	inst0	1/2 cup uncooked long grain rice
ing2	inst0	1/4 teaspoon Italian seasoning
ing3	inst0	1/4 teaspoon garlic powder
ing4	inst2	1 (10 ounce) package frozen chopped broccoli, thawed and drained
ing5	inst2	1 tablespoon grated Parmesan cheese
ing6	inst2	1 (2.8 ounce) can French-fried onions, divided
ing7	inst3	1 pound fresh or frozen fish fillets, thawed
ing8	inst3	1 dash paprika
ing9	inst5	1/2 cup shredded Cheddar cheese
inst0	inst1	In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder.
inst1	inst2	Cover and bake at 375 degrees F for 10 minutes.
inst2	inst3	Add the broccoli, Parmesan cheese and half of the onions.
inst3	inst4	Top with fish fillets; sprinkle with paprika.
inst4	inst5	Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork.
inst5	inst6	Uncover; sprinkle with cheddar cheese and remaining onions.
inst6	ROOT	Return to the oven for 3 minutes or until cheese is melted.
#-------------------------------
recipe7	Fresh Apple Walnut Cake
11 10
ing0	inst2	3 cups all-purpose flour
ing1	inst2	1 teaspoon baking soda
ing2	inst2	1 teaspoon ground cinnamon
ing3	inst2	1/2 teaspoon salt
ing4	inst3	3 apples - peeled, cored and sliced
ing5	inst3	1 cup white sugar
ing6	inst4	1 cup brown sugar
ing7	inst4	1 1/4 cups vegetable oil
ing8	inst4	2 eggs
ing9	inst4	2 teaspoons vanilla extract
ing10	inst6	1 cup chopped walnuts
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Grease and flour a 9x13 inch pan.
inst2	inst5	Sift together the flour, baking soda, cinnamon and salt.
inst3	inst5	Combine the apples and the white sugar; set aside.
inst4	inst5	In a large bowl, mix together the brown sugar, oil, eggs and vanilla.
inst5	inst6	Stir in the apple mixture, then the flour mixture.
inst6	inst7	Fold in the walnuts.
inst7	inst8	Pour batter into prepared pan.
inst8	inst9	Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
inst9	ROOT	Allow to cool.
#-------------------------------
recipe8	Chicken Stuffed Buns
7 7
ing0	inst1	6 large sourdough buns
ing1	inst3	2 cups boneless chicken breast halves, cooked and diced
ing2	inst3	1 (8 ounce) package cream cheese, softened
ing3	inst3	1 cup shredded Pepper Jack cheese
ing4	inst3	1 cup grated Parmesan cheese
ing5	inst3	6 cloves garlic, pressed
ing6	inst3	1 (10 ounce) package frozen chopped spinach, thawed and drained
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Slice the top off of each bun, saving the tops.
inst2	inst4	Hollow out each bun, leaving a shell.
inst3	inst4	In a medium bowl combine chicken, cream cheese, Pepper Jack cheese, Parmesan cheese, garlic and spinach.
inst4	inst5	Spoon mixture into each bun, packing it tightly; cap with bun tops.
inst5	inst6	Wrap each bun tightly in foil.
inst6	ROOT	Bake in preheated oven for 20 minutes.
#-------------------------------
recipe9	Dads Flat Bread
7 12
ing0	inst0	1 (.25 ounce) package active dry yeast
ing1	inst0	2 cups warm water (110 degrees to 115 degrees), divided
ing2	inst1	1/3 cup sugar
ing3	inst1	2 tablespoons vegetable oil
ing4	inst1	1 tablespoon salt
ing5	inst1	1/2 cup rye or whole wheat flour
ing6	inst1	5 1/2 cups all-purpose flour
inst0	inst1	In a large mixing bowl, dissolve yeast in 1/2 cup of water.
inst1	inst2	Add sugar, oil, salt, rye or whole wheat flour, 3 cups all-purpose flour, and remaining water; beat until smooth.
inst2	inst3	Add enough remaining all-purpose 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.
inst8	inst9	On a greased baking sheet, flatten each half to 1-in.
inst9	inst10	Pierce each loaf several times with a fork.
inst10	inst11	Cover and let rise in a warm place until nearly doubled, about 30 minutes.
inst11	ROOT	Bake at 375 degrees F for 25-30 minutes or until golden brown.
#-------------------------------
recipe10	Baked French Toast 2
9 8
ing0	inst1	1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
ing1	inst2	8 eggs
ing2	inst2	2 cups milk
ing3	inst2	1 1/2 cups half-and-half cream
ing4	inst2	2 teaspoons vanilla extract
ing5	inst2	1/4 teaspoon ground cinnamon
ing6	inst5	3/4 cup butter
ing7	inst5	1 1/3 cups brown sugar
ing8	inst5	3 tablespoons light corn syrup
inst0	inst1	Butter a 9x13 inch baking dish.
inst1	inst3	Arrange the slices of bread in the bottom.
inst2	inst3	In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon.
inst3	inst6	Pour over bread slices, cover, and refrigerate overnight.
inst4	inst5	The next morning, preheat oven to 350 degrees F (175 degrees C).
inst5	inst6	In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling.
inst6	inst7	Pour over bread and egg mixture.
inst7	ROOT	Bake in preheated oven, uncovered, for 40 minutes.
#-------------------------------
recipe11	Fab Summer Blackened Chicken Salad
12 8
ing0	inst0	2 tablespoons olive oil, divided
ing1	inst1	2 (6 ounce) skinless, boneless chicken breast halves
ing2	inst1	1 1/2 tablespoons Cajun seasoning
ing3	inst2	2 cloves garlic, crushed
ing4	inst5	1 tablespoon balsamic vinegar
ing5	inst5	1 teaspoon Dijon mustard
ing6	inst5	salt and black pepper to taste
ing7	inst6	2 cups mixed salad greens
ing8	inst6	1 cup arugula
ing9	inst6	1 avocado - peeled, pitted, and diced
ing10	inst6	12 oil-packed sun-dried tomatoes, drained and sliced
ing11	inst6	1/2 cup sliced black olives
inst0	inst5	Warm 1 tablespoon olive oil in a large skillet over medium heat.
inst1	inst2	Season both sides of chicken with Cajun seasoning, and place in hot oil.
inst2	inst3	Stir in crushed garlic.
inst3	inst4	Cook chicken 5 minutes on each side, or until juices run clear.
inst4	inst7	Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
inst5	inst6	In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
inst6	inst7	In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives.
inst7	ROOT	Top with diced chicken to serve.
#-------------------------------
recipe12	Cabbage Kielbasa Supper
7 4
ing0	inst0	8 cups shredded cabbage
ing1	inst0	3 medium potatoes, cut into 1/2 inch cubes
ing2	inst0	1 medium onion, chopped
ing3	inst0	1 3/4 teaspoons salt
ing4	inst0	1/4 teaspoon pepper
ing5	inst1	1 (14.5 ounce) can chicken broth
ing6	inst2	2 pounds fully cooked kielbasa or Polish sausage, cut into serving size pieces
inst0	inst1	In a 5-qt. slow cooker, combine the cabbage, potatoes, onion, salt and pepper.
inst1	inst2	Pour broth over all.
inst2	inst3	Place sausage on top (slow cooker will be full, but cabbage will cook down).
inst3	ROOT	Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is heated through.
#-------------------------------
recipe13	Chocolate Chip Cookie Ice Cream Cake
6 11
ing0	inst0	1 (18 ounce) package small chocolate chip cookies
ing1	inst1	1/4 cup margarine, melted
ing2	inst3	1 cup hot fudge topping
ing3	inst5	2 quarts vanilla ice cream
ing4	inst10	1 cup whipped cream
ing5	inst10	12 cherries
inst0	inst1	Crush half the cookies (about 20) to make crumbs.
inst1	inst2	Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate.
inst2	inst3	Stand remaining cookies around edge of pan.
inst3	inst4	Spread 3/4 cup fudge topping over crust.
inst4	inst6	Freeze 15 minutes.
inst5	inst6	Meanwhile, soften 1 quart of ice cream in microwave or on countertop.
inst6	inst7	After crust has chilled, spread softened ice cream over fudge layer.
inst7	inst8	Freeze 30 minutes.
inst8	inst9	Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer.
inst9	inst10	Freeze until firm, 4 hours or overnight.
inst10	ROOT	To serve, garnish with remainder of fudge topping, whipped cream and cherries.
#-------------------------------
recipe14	Absolutely Awesome BBQ Sauce
9 3
ing0	inst0	1 cup brown sugar
ing1	inst0	1/2 cup chile sauce
ing2	inst0	1/2 cup rum
ing3	inst0	1/4 cup soy sauce
ing4	inst0	1/4 cup ketchup
ing5	inst0	1/4 cup Worcestershire sauce
ing6	inst0	2 cloves garlic, crushed
ing7	inst0	1 teaspoon ground dry mustard
ing8	inst0	ground black pepper to taste
inst0	inst1	In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper.
inst1	inst2	Simmer 30 minutes, stirring occasionally.
inst2	ROOT	Cool, and refrigerate until ready to use.
#-------------------------------
recipe15	Citrus Infused Guacamole
8 4
ing0	inst0	2 avocados - peeled, pitted, and mashed
ing1	inst0	1/2 tablespoon lime juice
ing2	inst0	1/2 tablespoon orange juice
ing3	inst0	1/2 tablespoon pineapple juice
ing4	inst0	1/4 teaspoon ground cumin
ing5	inst0	1/4 cup coarsely chopped cilantro
ing6	inst0	salt to taste
ing7	inst1	1 teaspoon hot pepper sauce, or to taste (optional)
inst0	inst1	In a large bowl, stir together the avocados, lime juice, orange juice, pineapple juice, cumin, cilantro and salt.
inst1	inst2	Mix in hot pepper sauce if using.
inst2	inst3	Place one of the avocado pits into the bowl to help keep it fresh.
inst3	ROOT	Serve immediately, or refrigerate until serving.
#-------------------------------
recipe16	Banana Chip Muffins I
9 8
ing0	inst0	1 3/4 cups all-purpose flour
ing1	inst0	1/2 cup white sugar
ing2	inst0	1 tablespoon baking powder
ing3	inst0	1/2 teaspoon salt
ing4	inst0	1/2 cup semisweet chocolate chips
ing5	inst2	1 egg
ing6	inst3	1/4 cup vegetable oil
ing7	inst3	1/4 cup milk
ing8	inst3	1 cup mashed bananas
inst0	inst1	Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl.
inst1	inst4	Mix thoroughly, and make a well in the center.
inst2	inst3	Beat the egg in a small bowl until frothy.
inst3	inst4	Mix in cooking oil, milk, and bananas.
inst4	inst5	Pour mixture into the well.
inst5	inst6	Stir only to moisten.
inst6	inst7	Fill greased muffin cups 3/4 full.
inst7	ROOT	Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
#-------------------------------
recipe17	French Spring Soup
11 7
ing0	inst0	1/4 cup butter
ing1	inst1	1 pound leeks, chopped
ing2	inst1	1 onion, chopped
ing3	inst2	2 quarts water
ing4	inst3	3 large potatoes, chopped
ing5	inst3	2 large carrots, chopped
ing6	inst3	1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ing7	inst3	1/3 cup uncooked long-grain white rice
ing8	inst4	4 teaspoons salt
ing9	inst6	1/2 pound fresh spinach
ing10	inst6	1 cup heavy cream
inst0	inst1	Melt the butter in a large pot over medium heat.
inst1	inst2	Stir in the leeks and onion, and cook until tender.
inst2	inst3	Pour water into the pot.
inst3	inst4	Mix in potatoes, carrots, asparagus, and rice.
inst4	inst5	Season with salt.
inst5	inst6	Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
inst6	ROOT	Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
#-------------------------------
recipe18	Black Forest Dump Cake II
5 8
ing0	inst2	1 (21 ounce) can cherry pie filling
ing1	inst3	1 (16.5 ounce) can pitted dark sweet cherries
ing2	inst4	1 (18.25 ounce) package chocolate cake mix
ing3	inst5	1 cup chopped walnuts
ing4	inst6	3/4 cup butter, cut into pieces
inst0	inst1	Preheat oven to 375 degrees F (190 degrees C).
inst1	inst2	Spray 9x13 baking dish with cooking spray.
inst2	inst3	Dump cherry pie filling into dish and spread evenly.
inst3	inst4	Repeat with cherries, including juice.
inst4	inst5	Sprinkle cake mix over the top - DO NOT STIR.
inst5	inst6	Sprinkle with chopped nuts.
inst6	inst7	Distribute butter pieces evenly over the top.
inst7	ROOT	Bake in the preheated oven for 45 minutes.
#-------------------------------
recipe19	Asparagus Sandwiches
5 6
ing0	inst0	1 (10 ounce) can asparagus tips, drained
ing1	inst1	1/2 cup mayonnaise
ing2	inst1	2 tablespoons finely chopped onion
ing3	inst1	1 pinch seasoning salt
ing4	inst2	1 (1 pound) loaf soft, sliced white bread
inst0	inst3	Set asparagus spears onto paper towels to absorb excess liquid.
inst1	inst2	In a small bowl, mix together the mayonnaise, onion and seasoning salt.
inst2	inst3	Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice.
inst3	inst4	Place a spear onto the slice and roll up.
inst4	inst5	Cut each roll in half, and arrange on a serving tray.
inst5	ROOT	Cover with plastic wrap, and refrigerate until serving.
#-------------------------------
recipe20	Avocado Tzatziki
9 4
ing0	inst0	1 large avocado, peeled and pitted
ing1	inst0	2 cloves garlic, minced
ing2	inst0	1 lemons, juiced
ing3	inst0	1/4 cup sour cream (optional)
ing4	inst0	1/2 cup chopped seeded cucumber
ing5	inst2	1/2 teaspoon red pepper flakes, or to taste
ing6	inst2	1 tablespoon chopped fresh cilantro
ing7	inst2	1 tablespoon chopped fresh mint
ing8	inst2	salt and pepper to taste
inst0	inst1	In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber.
inst1	inst2	Mash with a fork until smooth.
inst2	inst3	Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well.
inst3	ROOT	Cover and refrigerate for 1 hour before serving.
#-------------------------------
recipe21	Broiled Chicken with Roasted Garlic Sauce
9 16
ing0	inst1	1 medium head garlic
ing1	inst2	1 tablespoon olive oil
ing2	inst6	4 skinless, boneless chicken breasts
ing3	inst6	1/2 cup white wine
ing4	inst8	2 tablespoons butter
ing5	inst8	1 cup milk
ing6	inst9	1 tablespoon all-purpose flour
ing7	inst9	1/4 cup grated Parmesan cheese
ing8	inst12	1 tablespoon chopped fresh parsley
inst0	inst1	Preheat oven to 400 degrees F (200 degrees C).
inst1	inst2	Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves.
inst2	inst3	Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil.
inst3	inst5	Roast for 20 minutes or until cloves are soft and slip from skins when pushed.
inst4	inst5	Change oven setting to broil (375 degrees F, 190 degrees C).
inst5	inst11	Let garlic cool.
inst6	inst7	To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine.
inst7	inst14	Broil for 25 minutes or until chicken is cooked through and juices run clear.
inst8	inst9	Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm.
inst9	inst10	Stir in the flour and cheese.
inst10	inst11	Stir over medium heat until sauce begins to thicken.
inst11	inst12	Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first).
inst12	inst13	Add chopped parsley.
inst13	inst14	Bring nearly to a boil; reduce heat and stir to control thickening.
inst14	inst15	If desired, pour sauce over cooked rice or pasta and top with broiled chicken.
inst15	ROOT	Enjoy!
#-------------------------------
recipe22	Flax and Sunflower Seed Bread
9 3
ing0	inst0	1 1/3 cups water
ing1	inst0	2 tablespoons butter, softened
ing2	inst0	3 tablespoons honey
ing3	inst0	1 1/2 cups bread flour
ing4	inst0	1 1/3 cups whole wheat bread flour
ing5	inst0	1 teaspoon salt
ing6	inst0	1 teaspoon active dry yeast
ing7	inst0	1/2 cup flax seeds
ing8	inst2	1/2 cup sunflower seeds
inst0	inst1	Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer.
inst1	inst2	Select basic white cycle; press start.
inst2	ROOT	Add the sunflower seeds when the alert sounds during the knead cycle.
#-------------------------------
recipe23	Argentine Chimichurri Bread
13 2
ing0	inst0	1 cup water
ing1	inst0	1 1/2 tablespoons white wine vinegar
ing2	inst0	3 tablespoons olive oil
ing3	inst0	1/8 teaspoon cayenne pepper
ing4	inst0	3/4 teaspoon dried oregano
ing5	inst0	2 cloves garlic, minced
ing6	inst0	3 tablespoons chopped onion
ing7	inst0	3 tablespoons fresh parsley
ing8	inst0	1 1/2 teaspoons salt
ing9	inst0	1 tablespoon white sugar
ing10	inst0	3 tablespoons wheat bran
ing11	inst0	3 cups bread flour
ing12	inst0	2 teaspoons active dry yeast
inst0	inst1	Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
inst1	ROOT	Select Basic or White Cycle; press Start.
#-------------------------------
recipe24	Enchilada Style Burritos
12 10
ing0	inst0	6 frozen prepared bean and cheese burritos
ing1	inst2	2 tablespoons butter or margarine
ing2	inst3	3 tablespoons all-purpose flour
ing3	inst3	1 3/4 cups water
ing4	inst5	1 (8 ounce) can tomato sauce
ing5	inst5	1 1/2 teaspoons chili powder
ing6	inst5	1 teaspoon beef bouillon granules
ing7	inst5	3/4 teaspoon ground cumin
ing8	inst5	1/2 teaspoon salt
ing9	inst8	2 cups shredded Mexican blend cheese or Cheddar cheese
ing10	inst8	1 (2.25 ounce) can sliced ripe olives, drained
ing11	inst8	1/3 cup chopped green onions
inst0	inst1	Place frozen burritos in a greased 13-in.
inst1	inst7	baking dish; set aside.
inst2	inst3	In a saucepan, melt butter.
inst3	inst4	Stir in flour until a smooth; gradually stir in water.
inst4	inst5	Bring to a boil; cook and stir for 2 minutes or until thickened.
inst5	inst6	Add the tomato sauce, chili powder, bouillon, cumin and salt.
inst6	inst7	Simmer, uncovered, for 5 minutes or until thickened.
inst7	inst8	Pour over the burritos.
inst8	inst9	Sprinkle with cheese, olives if desired and onions.
inst9	ROOT	Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through.
#-------------------------------
recipe25	Fresh Apple Salsa
9 4
ing0	inst0	2 tart apples, cored and cubed
ing1	inst0	4 tablespoons lime juice
ing2	inst1	1 fresh jalapeno pepper, seeded and sliced
ing3	inst1	1 fresh Anaheim chile, seeded and sliced
ing4	inst2	1/2 medium onion, finely chopped
ing5	inst2	2 tablespoons coarsely chopped fresh cilantro
ing6	inst2	1/2 cup chopped walnuts, lightly toasted
ing7	inst2	2 tablespoons fresh ginger, peeled and thinly sliced
ing8	inst2	1/4 teaspoon salt
inst0	inst1	In a large bowl, stir together apples and lime juice.
inst1	inst2	Stir in jalapeno and Anaheim chile slices.
inst2	inst3	Stir in onion, cilantro, walnuts, ginger, and salt.
inst3	ROOT	Mix thoroughly.
#-------------------------------
recipe26	Crawfish Chowder
10 9
ing0	inst0	1/4 cup butter
ing1	inst1	1/2 bunch green onions, chopped
ing2	inst3	1/2 cup butter
ing3	inst3	2 pounds frozen crawfish, cleaned
ing4	inst4	2 (10.75 ounce) cans condensed cream of potato soup
ing5	inst4	1 (10.75 ounce) can condensed cream of mushroom soup
ing6	inst4	1 (15.25 ounce) can whole kernel corn, drained
ing7	inst4	4 ounces cream cheese, softened
ing8	inst6	2 cups half-and-half cream
ing9	inst7	1/2 teaspoon cayenne pepper
inst0	inst1	Melt 1/4 cup of butter in a large skillet over medium heat.
inst1	inst2	Saute green onions in butter until tender.
inst2	inst6	Remove from pan, and set aside.
inst3	inst6	In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
inst4	inst5	In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese.
inst5	inst6	Mix well, and bring to a slow boil.
inst6	inst7	Stir in half-and-half, sauteed green onions, and crawfish.
inst7	inst8	Season with cayenne pepper.
inst8	ROOT	Bring to a low boil, and simmer 5 minutes to blend flavors.
#-------------------------------
recipe27	Grand Marnier Chicken
11 17
ing0	inst0	4 skinless, boneless chicken breast halves
ing1	inst2	1 cup milk
ing2	inst4	1 cup dry bread crumbs
ing3	inst4	1 cup grated Parmesan cheese
ing4	inst4	2 tablespoons chopped fresh parsley
ing5	inst6	1 cup olive oil
ing6	inst10	1 orange, sliced into rounds
ing7	inst13	1 cup dry white wine
ing8	inst14	1/2 cup orange juice
ing9	inst14	1 (10.5 ounce) can chicken broth
ing10	inst15	1/4 cup brandy-based orange liqueur (Grand Marnier)
inst0	inst1	Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets.
inst1	inst2	Lightly pound each piece.
inst2	inst3	Place in a dish, and pour milk over them.
inst3	inst7	Soak for 10 minutes.
inst4	inst5	In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley.
inst5	inst7	Set aside.
inst6	inst7	Heat olive oil in a large heavy skillet over medium-high heat.
inst7	inst8	Dredge chicken pieces in the bread crumb mixture, and place in the hot oil.
inst8	inst9	Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size.
inst9	inst10	Season with salt and pepper to taste.
inst10	inst12	Place orange slices over the top of the chicken.
inst11	inst12	Preheat the oven to 350 degrees F (175 degrees C).
inst12	inst13	Drain the oil from the skillet, reserving 1/4 cup.
inst13	inst14	Heat the reserved oil with the wine over medium heat until reduced by 1/2.
inst14	inst15	Add broth and orange juice, and reduce by 1/2 again.
inst15	inst16	Pour the sauce over the chicken, then drizzle with Grand Marinier.
inst16	ROOT	Bake for 20 to 25 minutes in the preheated oven, until bubbly.
#-------------------------------
recipe28	Chicken with Vegetables
15 8
ing0	inst0	1 cup sliced fresh mushrooms
ing1	inst0	4 chicken drumsticks, skin removed
ing2	inst0	4 chicken thighs, skin removed
ing3	inst1	4 celery ribs, sliced
ing4	inst1	1 cup sliced zucchini
ing5	inst1	1 cup sliced carrots
ing6	inst1	1 medium onion, sliced
ing7	inst1	1 cup tomato juice
ing8	inst1	1/2 cup chicken broth
ing9	inst1	1 garlic clove, minced
ing10	inst1	1/4 teaspoon paprika
ing11	inst1	pepper to taste
ing12	inst5	3 tablespoons cornstarch
ing13	inst5	3 tablespoons cold water
ing14	inst7	Hot cooked rice
inst0	inst1	Place mushrooms and chicken in a slow cooker.
inst1	inst2	Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper.
inst2	inst3	Cover and cook on low for 5 hours or until meat juices run clear.
inst3	inst4	Remove chicken and vegetables and keep warm.
inst4	inst5	Transfer cooking juices to a saucepan; skim fat.
inst5	inst6	Combine the cornstarch and water until smooth; add to the juices.
inst6	inst7	Bring to a boil; cook and stir for 2 minutes or until thickened.
inst7	ROOT	Pour over chicken and vegetables; serve over rice.
#-------------------------------
recipe29	apple butter spice cake
15 6
ing0	inst1	1 cup packed brown sugar
ing1	inst1	1 teaspoon ground cinnamon
ing2	inst1	1/2 teaspoon ground nutmeg
ing3	inst1	1/2 cup chopped pecans
ing4	inst2	2 cups all-purpose flour
ing5	inst2	1 teaspoon baking powder
ing6	inst2	1 teaspoon baking soda
ing7	inst2	1/2 teaspoon salt
ing8	inst3	1/2 cup butter, softened
ing9	inst3	1 cup white sugar
ing10	inst3	3/4 cup apple butter
ing11	inst3	1 teaspoon vanilla extract
ing12	inst3	1/2 cup whole bran cereal or wheat germ
ing13	inst4	1 cup sour cream
ing14	inst3	2 eggs, beaten
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
inst1	inst4	Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
inst2	inst4	Sift together the flour, baking powder, baking soda and salt.
inst3	inst4	Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
inst4	inst5	Bake for 40 minutes.
inst5	ROOT	Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
#-------------------------------
recipe30	Butterscotch Basketball Cookies
14 20
ing0	inst0	1 cup butterscotch chips
ing1	inst1	1 cup butter (no substitutes), softened
ing2	inst1	1/2 cup sugar
ing3	inst1	1/2 cup packed brown sugar
ing4	inst2	1 egg
ing5	inst2	2 tablespoons milk
ing6	inst2	2 teaspoons vanilla extract
ing7	inst4	3 cups all-purpose flour
ing8	inst11	3/4 cup shortening
ing9	inst11	1/4 cup water
ing10	inst11	2 tablespoons all-purpose flour
ing11	inst11	1 1/2 teaspoons vanilla extract
ing12	inst12	4 cups confectioners' sugar
ing13	inst16	Paste food coloring
inst0	inst3	In a microwave, melt butterscotch chips; cool for 10 minutes.
inst1	inst2	In a mixing bowl, cream butter and sugars.
inst2	inst3	Add egg, milk and vanilla; mix well.
inst3	inst4	Beat in melted chips.
inst4	inst6	Gradually add flour; mix well.
inst5	inst6	Cover and refrigerate for 1 hour.
inst6	inst7	On a floured surface, roll out dough to 1/4-in. thickness.
inst7	inst8	Cut with a floured 4-1/2-in. gingerbread man cookie cutter and a 3-in. round cutter.
inst8	inst9	Place 2 in. apart on greased baking sheets.
inst9	inst10	Bake at 375 degrees F for 5-8 minutes or until edges are lightly browned.
inst10	inst14	Cool for 1 minute; remove to wire racks to cool completely.
inst11	inst12	For frosting, combine shortening, water, flour and vanilla in a mixing bowl; mix well.
inst12	inst13	gradually beat in sugar.
inst13	inst14	Place 1 cup frosting in a plastic bag; cut a small hole in corner of bag.
inst14	inst15	Pipe shirt and shorts on players.
inst15	inst16	Fill in outline and smooth with a metal spatula.
inst16	inst17	Tint 1/4 cup frosting black; place in a plastic bag.
inst17	inst18	Pipe lines on round cookies to create basketballs; pipe hair, eyes and noses on players.
inst18	inst19	Tint 1/4 cup frosting red; pipe a mouth on each player.
inst19	ROOT	Tint remaining frosting to match team colors of your choice; pipe around shirts and shorts and add a letter on shirts if desired.
#-------------------------------
recipe31	Curried Winter Squash
7 4
ing0	inst0	3 cups cooked, mashed winter squash
ing1	inst0	1 1/2 tablespoons curry powder
ing2	inst0	2 tablespoons butter or trans fat-free margarine
ing3	inst0	2 tablespoons maple syrup
ing4	inst0	1/2 teaspoon Salt, to taste
ing5	inst0	1/4 teaspoon cayenne pepper to taste
ing6	inst2	3 tablespoons sweetened coconut flakes, toasted (optional)
inst0	inst1	In a medium bowl, combine first six ingredients.
inst1	inst2	Microwave on high until heated through, about 5 minutes.
inst2	inst3	Sprinkle on coconut, if desired.
inst3	ROOT	Serve.
#-------------------------------
recipe32	Chicken Salad With Thai Flavored Dressing
15 3
ing0	inst0	4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
ing1	inst0	2 medium celery ribs, cut into small dice
ing2	inst0	2 medium green onions, sliced thin
ing3	inst0	1/4 cup chopped honey-roasted peanuts
ing4	inst1	2 tablespoons lime juice
ing5	inst1	2 tablespoons Asian fish sauce
ing6	inst1	1 teaspoon ground ginger
ing7	inst1	2 teaspoons white sugar
ing8	inst1	1/2 teaspoon hot red pepper flakes
ing9	inst1	2 tablespoons minced fresh cilantro leaves
ing10	inst1	2 tablespoons chopped fresh mint leaves
ing11	inst2	Boston lettuce
ing12	inst2	sliced cucumbers
ing13	inst2	grated carrots
ing14	inst2	chopped honey-roasted peanuts
inst0	inst2	In a medium bowl, mix chicken, celery, green onions and peanuts.
inst1	inst2	In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
inst2	ROOT	Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
#-------------------------------
recipe33	Chicken and Herbs in White Wine
14 11
ing0	inst0	2 tablespoons olive oil
ing1	inst1	1 (4 pound) chicken, cut into pieces
ing2	inst1	garlic powder to taste
ing3	inst4	1/2 pound fresh mushrooms, sliced
ing4	inst4	1 large onion, diced
ing5	inst6	1/2 teaspoon dried basil
ing6	inst6	1/2 teaspoon dried oregano
ing7	inst6	1/2 teaspoon dried rosemary
ing8	inst6	1/2 teaspoon dried thyme
ing9	inst7	1 teaspoon garlic salt
ing10	inst7	1/4 teaspoon black pepper
ing11	inst7	1 teaspoon poultry seasoning
ing12	inst8	1 cup dry white wine
ing13	inst10	1 (10.5 ounce) can chicken broth
inst0	inst1	Heat olive oil in a large Dutch oven over medium heat.
inst1	inst2	Sprinkle chicken with garlic powder, and brown on both sides.
inst2	inst3	Remove chicken to paper towels.
inst3	inst9	Spoon off chicken fat, and return pan to stove.
inst4	inst5	Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft.
inst5	inst8	Remove to a medium bowl.
inst6	inst7	In a separate bowl, mix together basil, oregano, rosemary, and thyme.
inst7	inst8	Season with garlic salt, pepper, and poultry seasoning.
inst8	inst10	Stir in wine, and add to onion and mushrooms.
inst9	inst10	Return chicken to Dutch oven.
inst10	ROOT	Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.
#-------------------------------
recipe34	Adobo Chicken with Ginger
7 8
ing0	inst0	1 (3 pound) whole chicken, cut into 8 pieces
ing1	inst0	1/2 cup soy sauce
ing2	inst0	3/4 cup distilled white vinegar
ing3	inst0	1 bulb garlic, peeled and crushed
ing4	inst0	2 tablespoons thinly sliced fresh ginger root
ing5	inst0	2 bay leaves
ing6	inst0	1/2 tablespoon black peppercorns
inst0	inst1	Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
inst1	inst2	Bring to a boil over medium heat.
inst2	inst3	Once it boils, reduce heat to a simmer.
inst3	inst4	Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
inst4	inst5	After 30 minutes, remove lid and cook until liquid has reduced to half.
inst5	inst6	Remove chicken from the pot to a serving plate.
inst6	inst7	Strain the liquid from the pot to remove all the food particles, and set aside.
inst7	ROOT	Serve chicken hot over steamed rice and drizzle with reserved sauce.
#-------------------------------
recipe35	Cookie Jar Gingersnaps
10 6
ing0	inst0	3/4 cup shortening
ing1	inst0	1 cup sugar
ing2	inst1	1 egg
ing3	inst1	1/4 cup molasses
ing4	inst2	2 cups all-purpose flour
ing5	inst2	2 teaspoons baking soda
ing6	inst2	1 1/2 teaspoons ground ginger
ing7	inst2	1 teaspoon ground cinnamon
ing8	inst2	1/2 teaspoon salt
ing9	inst4	Additional sugar
inst0	inst1	In a large mixing bowl, cream the shortening and sugar.
inst1	inst2	Beat in the egg and molasses.
inst2	inst3	Combine flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture.
inst3	inst4	Roll teaspoonfuls of dough into balls.
inst4	inst5	Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
inst5	ROOT	Bake at 350 degrees F for 12-15 minutes or until lightly browned and crinkly.
#-------------------------------
recipe36	Fudge Drops
8 5
ing0	inst0	1 2/3 cups sugar
ing1	inst0	1 (5 ounce) can evaporated milk
ing2	inst0	2 tablespoons butter or margarine
ing3	inst0	1/2 teaspoon salt
ing4	inst2	2 3/4 cups miniature marshmallows
ing5	inst2	2 cups semisweet chocolate chips
ing6	inst2	1/2 cup coarsely chopped walnuts
ing7	inst2	1/2 cup raisins
inst0	inst1	In a heavy saucepan, combine the sugar, milk, butter and salt.
inst1	inst2	Bring to a boil over medium heat, stirring constantly.
inst2	inst3	Remove from the heat; stir in remaining ingredients.
inst3	inst4	Drop by tablespoonfuls onto waxed paper-lined baking sheets.
inst4	ROOT	Let stand at room temperature until cool.
#-------------------------------
recipe37	Carrot Pineapple Cake I
16 12
ing0	inst2	2 cups all-purpose flour
ing1	inst2	2 teaspoons baking soda
ing2	inst2	1 teaspoon baking powder
ing3	inst2	1 teaspoon salt
ing4	inst2	2 teaspoons ground cinnamon
ing5	inst3	1 3/4 cups white sugar
ing6	inst3	1 cup vegetable oil
ing7	inst3	3 eggs
ing8	inst3	1 teaspoon vanilla extract
ing9	inst5	2 cups shredded carrots
ing10	inst5	1 cup flaked coconut
ing11	inst5	1 cup chopped walnuts
ing12	inst5	1 (8 ounce) can crushed pineapple, drained
ing13	inst10	1 (8 ounce) package cream cheese
ing14	inst10	1/4 cup butter, softened
ing15	inst11	2 cups confectioners' sugar
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Grease and flour a 9x13 inch pan.
inst2	inst3	Mix flour, baking soda, baking powder, salt and cinnamon.
inst3	inst4	Make a well in the center and add sugar, oil, eggs and vanilla.
inst4	inst5	Mix with wooden spoon until smooth.
inst5	inst6	Stir in carrots, coconut, walnuts and pineapple.
inst6	inst7	Pour into 9x13 inch pan.
inst7	inst8	Bake at 350 degrees for about 45 minutes.
inst8	inst9	Don't panic, the center will sink a little.
inst9	inst10	Allow to cool.
inst10	inst11	To make the frosting: Cream the butter and cream cheese until smooth.
inst11	ROOT	Add the confectioners sugar and beat until creamy.
#-------------------------------
recipe38	French Apple Cream Pie
10 11
ing0	inst1	1 recipe pastry for a 9 inch double crust pie
ing1	inst3	1 (21 ounce) can apple pie filling
ing2	inst3	1/4 teaspoon ground cinnamon
ing3	inst3	1/4 teaspoon ground nutmeg
ing4	inst3	1 teaspoon lemon zest
ing5	inst5	1 egg
ing6	inst5	1/3 cup white sugar
ing7	inst5	1 tablespoon lemon juice
ing8	inst5	3 ounces cream cheese
ing9	inst5	1/4 cup sour cream
inst0	inst1	Preheat oven to 425 degrees F (220 degrees C).
inst1	inst2	Roll out pastry shell and allow to rest in refrigerator.
inst2	inst7	Line a 9 inch pie pan with one rolled out pastry crust.
inst3	inst4	In a medium mixing bowl combine pie filling, cinnamon, nutmeg, and lemon rind.
inst4	inst7	Stir until fully combined and spread into pastry lined pan.
inst5	inst6	In a small mixer bowl combine egg, sugar, lemon juice, cream cheese, and sour cream.
inst6	inst7	Beat at medium speed until smooth.
inst7	inst8	Spread cheese mixture over apple mixture, and place top crust over filling.
inst8	inst9	Seal edges, cut some steam vents in top crust, and sprinkle top with sugar.
inst9	inst10	Bake in preheated oven for 25 to 30 minutes, until golden brown.
inst10	ROOT	Cool completely before serving.
#-------------------------------
recipe39	Basic Chicken Stock
9 14
ing0	inst2	1 pound chicken parts
ing1	inst0	1 large onion
ing2	inst1	3 stalks celery, including some leaves
ing3	inst1	1 large carrot
ing4	inst2	1 1/2 teaspoons salt
ing5	inst2	3 whole cloves
ing6	inst3	6 cups water
ing7	inst10	1/4 cup cold water (optional)
ing8	inst9	1 egg
inst0	inst2	Quarter onion.
inst1	inst2	Chop scrubbed celery and carrot into 1 inch chunks.
inst2	inst3	Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven.
inst3	inst4	Add 6 cups water.
inst4	inst5	Bring to a boil.
inst5	inst6	Reduce heat, cover, and simmer for 1 hour.
inst6	inst7	Remove chicken and vegetables.
inst7	inst8	Strain stock.
inst8	inst11	Skim fat off the surface.
inst9	inst10	Separate the egg white from the egg yolk, and reserve the shell.
inst10	inst11	In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.
inst11	inst12	Add to strained stock, and bring to a boil.
inst12	inst13	Remove from heat, and let stand 5 minutes.
inst13	ROOT	Strain again through a sieve lined with cheesecloth.
#-------------------------------
recipe40	Crustless Spinach Quiche 2
9 5
ing0	inst0	3 ounces reduced fat cream cheese, softened
ing1	inst1	1 cup fat-free milk
ing2	inst1	1 cup egg substitute
ing3	inst1	1/4 teaspoon pepper
ing4	inst2	3 cups shredded reduced-fat Cheddar cheese
ing5	inst2	1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
ing6	inst2	1 cup frozen chopped broccoli, thawed and well drained
ing7	inst2	1 small onion, finely chopped
ing8	inst2	5 fresh mushrooms, sliced
inst0	inst1	In a small mixing bowl, beat cream cheese.
inst1	inst2	Add milk, egg substitute and pepper; beat until smooth.
inst2	inst3	Stir in remaining ingredients.
inst3	inst4	quiche pan coated with nonstick cooking spray.
inst4	ROOT	Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
#-------------------------------
recipe41	Cookie Bowl
8 16
ing0	inst3	1 1/4 cups all-purpose flour
ing1	inst3	1/2 cup unsweetened cocoa powder
ing2	inst3	1/2 teaspoon salt
ing3	inst3	1/4 cup sliced almonds
ing4	inst4	1/4 cup butter, softened
ing5	inst4	2/3 cup white sugar
ing6	inst5	1 egg, beaten
ing7	inst5	1/2 teaspoon vanilla extract
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst2	Turn a 9x5 inch loaf pan or metal bowl upside down and cover the outside with foil.
inst2	inst3	Place onto a cookie sheet.
inst3	inst6	Stir together the flour, cocoa, salt and almonds; set aside.
inst4	inst5	In a medium bowl, cream together the butter and sugar until smooth.
inst5	inst6	Beat in the egg and vanilla.
inst6	inst7	Gradually stir in the dry ingredients to form a fairly stiff dough.
inst7	inst8	On a lightly floured surface, roll the dough out to 1/4 inch in thickness.
inst8	inst9	Cut into circles using a glass or cookie cutter.
inst9	inst10	Starting at the top (bottom) of the pan or bowl, arrange cookies so they are overlapping.
inst10	inst11	Work toward the edges covering as much of the pan as you can.
inst11	inst12	Be sure to press each cookie on so you will have a good solid bowl.
inst12	inst13	Bake for 10 to 15 minutes in the preheated oven, until cookies are firm.
inst13	inst14	Cool completely.
inst14	inst15	Carefully turn the pan over and remove the pan from the foil, then carefully remove the foil from inside the cookie structure.
inst15	ROOT	Fill with cookie or candy.
#-------------------------------
recipe42	Garden Party Salad
10 2
ing0	inst0	1/4 cup vegetable oil
ing1	inst0	1/4 cup orange marmalade
ing2	inst0	3 tablespoons cider vinegar
ing3	inst0	3 tablespoons mayonnaise
ing4	inst0	2 teaspoons curry powder
ing5	inst0	1/4 teaspoon hot pepper sauce
ing6	inst1	6 cups cubed, cooked chicken
ing7	inst1	2 tablespoons golden raisins
ing8	inst1	2 tablespoons slivered almonds, toasted
ing9	inst1	2 tablespoons minced fresh parsley
inst0	inst1	In a small bowl, whisk first six ingredients until smooth; chill.
inst1	ROOT	Just before serving, combine chicken, raisins, almonds and parsley in a large bowl; add dressing and toss.
#-------------------------------
recipe43	Chipotle Mayo Relish
4 4
ing0	inst0	1 cup light mayonnaise
ing1	inst0	2 tablespoons canned Chipotle peppers in adobo sauce, seeded and minced
ing2	inst2	1/4 cup chopped green onion
ing3	inst2	1/4 cup sweet pickle relish
inst0	inst1	Place the mayonnaise and chipotle peppers into a food processor, and process until well blended.
inst1	inst2	Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon.
inst2	inst3	Transfer to a serving bowl, and stir in the green onion and sweet pickle relish.
inst3	ROOT	Chill until serving.
#-------------------------------
recipe44	Bruschetta II 2
4 8
ing0	inst1	10 slices Italian bread
ing1	inst4	2 1/2 teaspoons olive oil
ing2	inst3	4 vine-ripened tomatoes
ing3	inst4	1 teaspoon chopped fresh basil
inst0	inst1	Preheat broiler.
inst1	inst2	Cover a medium sized baking sheet with a single layer of bread slices.
inst2	inst6	Brush the slices with olive oil.
inst3	inst4	Dice the tomatoes.
inst4	inst5	In a mixing bowl, combine the tomatoes, olive oil and basil.
inst5	inst7	Mix for two minutes.
inst6	inst7	Place bread under broiler until lightly browned.
inst7	ROOT	Remove from broiler and top with the tomato mixture.
#-------------------------------
recipe45	Almond Apricot Bread
15 10
ing0	inst0	2 1/2 cups all-purpose flour
ing1	inst0	1/2 cup sugar
ing2	inst0	1/2 cup packed brown sugar
ing3	inst0	3 teaspoons baking powder
ing4	inst0	1 teaspoon salt
ing5	inst1	2 (4 ounce) jars apricot baby food, divided
ing6	inst2	1 egg
ing7	inst2	3/4 cup milk
ing8	inst2	3 tablespoons vegetable oil
ing9	inst2	1 teaspoon almond extract
ing10	inst4	2/3 cup sliced almonds, coarsely chopped
ing11	inst4	1/2 cup diced dried apricots
ing12	inst8	1/2 cup confectioners' sugar
ing13	inst8	1 teaspoon milk
ing14	inst8	1/8 teaspoon almond extract
inst0	inst3	In a large bowl, combine the flour, sugars, baking powder and salt.
inst1	inst2	Set aside 1 tablespoon baby food for glaze.
inst2	inst3	In another bowl, beat the egg, milk, oil, extract and remaining baby food.
inst3	inst4	Stir into dry ingredients just until moistened.
inst4	inst5	Fold in almonds and apricots.
inst5	inst6	Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
inst6	inst7	Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean.
inst7	inst8	Cool for 10 minutes before removing from the pan to a wire rack.
inst8	inst9	For glaze, combine the confectioners' sugar, milk, extract and reserved baby food until smooth.
inst9	ROOT	Drizzle over cooled bread.
#-------------------------------
recipe46	Best Chocolate Chippers
12 8
ing0	inst1	1 cup butter
ing1	inst1	1 cup vegetable oil
ing2	inst1	1 cup white sugar
ing3	inst1	1 cup packed brown sugar
ing4	inst2	2 eggs
ing5	inst2	1 teaspoon vanilla extract
ing6	inst3	4 1/2 cups all-purpose flour
ing7	inst3	2 teaspoons baking soda
ing8	inst3	4 teaspoons cream of tartar
ing9	inst3	1 teaspoon salt
ing10	inst4	2 cups semisweet chocolate chips
ing11	inst4	1 cup chopped walnuts (optional)
inst0	inst1	Preheat the oven to 350 degrees F (175 degrees C).
inst1	inst2	In a large bowl, cream together the butter, oil, brown sugar, and white sugar until smooth.
inst2	inst3	Beat in the eggs and vanilla.
inst3	inst4	Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture.
inst4	inst5	Mix in the chocolate chips and walnuts.
inst5	inst6	Drop dough by rounded teaspoons onto ungreased cookie sheets.
inst6	inst7	Bake for 12 to 15 minutes in the preheated oven, or until light brown.
inst7	ROOT	Allow cookies to cool on the baking sheets for a couple of minutes before transferring to wire racks to cool completely.
#-------------------------------
recipe47	Cheesy Sweet and Savory Spuds
8 8
ing0	inst0	6 Yukon Gold potatoes, peeled and cubed
ing1	inst0	2 sweet potatoes, peeled and cubed
ing2	inst5	2 tablespoons butter
ing3	inst5	1/2 cup heavy cream
ing4	inst5	1 tablespoon chicken bouillon granules
ing5	inst5	1 2/3 tablespoons brown sugar
ing6	inst5	2 teaspoons black pepper
ing7	inst6	2 cups shredded Monterey Jack cheese
inst0	inst1	Place the potatoes and sweet potatoes in a large pot with enough water to cover.
inst1	inst2	Bring to a boil.
inst2	inst4	Remove from heat, and drain.
inst3	inst4	Preheat the oven broiler.
inst4	inst5	In a large bowl, mash the potatoes.
inst5	inst6	Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper.
inst6	inst7	Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
inst7	ROOT	Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.
#-------------------------------
recipe48	Fire Side Coffee
5 4
ing0	inst0	2 cups powdered non-dairy creamer
ing1	inst0	1 1/2 cups instant hot chocolate mix
ing2	inst0	1 1/2 cups instant coffee granules
ing3	inst0	1 teaspoon ground cinnamon
ing4	inst0	1/2 teaspoon ground nutmeg
inst0	inst1	Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg.
inst1	inst2	Pour into a jar and seal with a lid.
inst2	inst3	To prepare: Stir 3 teaspoons of mixture into 1 cup of hot water.
inst3	ROOT	Adjust to taste.
#-------------------------------
recipe49	Easy Alfredo Sauce I
3 4
ing0	inst0	1 pint heavy whipping cream
ing1	inst0	1/2 cup butter
ing2	inst0	1 1/2 cups grated Parmesan cheese
inst0	inst1	In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese.
inst1	inst3	Cook over medium low heat until smooth.
inst2	inst3	Remove from heat.
inst3	ROOT	Sauce will thicken upon standing.
#-------------------------------
recipe50	Double Fudge Brownie Mix
5 2
ing0	inst0	2 cups white sugar
ing1	inst0	1 cup unsweetened cocoa powder
ing2	inst0	1 cup all-purpose flour
ing3	inst0	1 cup chopped pecans
ing4	inst0	1 cup semisweet chocolate chips
inst0	inst1	In a 1 quart or 1 liter jar, layer the ingredients in the order listed.
inst1	ROOT	Attach a tag with the following instructions: Preheat the oven to 325 degrees F (165 degrees C).
#-------------------------------
recipe51	Chocolate Cheesecake II
13 19
ing0	inst2	1 1/2 cups chocolate cookie crumbs
ing1	inst2	2 tablespoons white sugar
ing2	inst2	1/4 cup butter, melted
ing3	inst7	1/4 cup semisweet chocolate chips
ing4	inst7	1/4 cup heavy whipping cream
ing5	inst8	3 (8 ounce) packages cream cheese, softened
ing6	inst8	1 cup white sugar
ing7	inst9	1/3 cup unsweetened cocoa powder
ing8	inst10	3 eggs
ing9	inst11	1 teaspoon vanilla extract
ing10	inst16	1 1/2 cups semisweet chocolate chips
ing11	inst14	1/4 cup heavy whipping cream
ing12	inst14	1 teaspoon vanilla extract
inst0	inst1	Preheat oven to 350 degrees F ( 175 degrees C).
inst1	inst2	Lightly grease a 9 inch springform pan.
inst2	inst3	In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter.
inst3	inst4	Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan.
inst4	inst5	Bake at 350 degrees F (175 degrees C) for 10 minutes.
inst5	inst12	Allow to cool.
inst6	inst7	Reduce oven temperature to 325 degrees F (165 degrees C).
inst7	inst11	To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted.
inst8	inst9	In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth.
inst9	inst10	Add cocoa and beat well.
inst10	inst11	Add eggs and beat on low until just blended.
inst11	inst12	Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended.
inst12	inst13	Pour over crust.
inst13	inst18	Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
inst14	inst15	To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling.
inst15	inst17	Stir constantly and be careful not to boil over.
inst16	inst17	Have 1 1/2 cups chocolate chips ready in a small bowl.
inst17	inst18	Pour in the hot cream and stir with a spoon until smooth.
inst18	ROOT	Spread over baked cheesecake and refrigerate overnight.
#-------------------------------
recipe52	Chicken Tortilla Soup IV
11 10
ing0	inst0	2 1/2 teaspoons vegetable oil
ing1	inst1	6 (6 inch) corn tortillas, cut into 1/2 inch strips
ing2	inst4	3 cups chicken broth
ing3	inst4	1/2 teaspoon ground cumin
ing4	inst4	1/2 teaspoon chili powder
ing5	inst4	1/2 teaspoon dried oregano
ing6	inst6	1 (15 ounce) can black beans, rinsed and drained
ing7	inst6	1 (15 ounce) can whole kernel corn, drained
ing8	inst6	2 skinless, boneless chicken breast halves, cut into bite size pieces
ing9	inst6	1/2 cup salsa
ing10	inst8	1/2 cup chopped fresh cilantro
inst0	inst1	Heat 2 teaspoons of the oil in a large pot over medium heat.
inst1	inst2	Add half of the tortilla strips, stirring often, until crisp.
inst2	inst3	Drain on paper towels.
inst3	inst8	Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
inst4	inst5	Add the broth, cumin, chili powder and oregano to the pot.
inst5	inst6	Raise heat to high and bring to a boil.
inst6	inst7	Add the beans, corn, chicken and salsa.
inst7	inst8	Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
inst8	inst9	Add the cilantro and half of the reserved tortilla strips.
inst9	ROOT	Ladle into individual bowls and garnish each bowl with some of the remaining strips.
#-------------------------------
recipe53	Baked Halibut Steaks
10 7
ing0	inst1	1 teaspoon olive oil
ing1	inst1	1 cup diced zucchini
ing2	inst1	1/2 cup minced onion
ing3	inst1	1 clove garlic, peeled and minced
ing4	inst2	2 cups diced fresh tomatoes
ing5	inst2	2 tablespoons chopped fresh basil
ing6	inst2	1/4 teaspoon salt
ing7	inst2	1/4 teaspoon ground black pepper
ing8	inst3	4 (6 ounce) halibut steaks
ing9	inst5	1/3 cup crumbled feta cheese
inst0	inst1	Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
inst1	inst2	Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender.
inst2	inst4	Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
inst3	inst4	Arrange halibut steaks in a single layer in the prepared baking dish.
inst4	inst5	Spoon equal amounts of the zucchini mixture over each steak.
inst5	inst6	Top with feta cheese.
inst6	ROOT	Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
#-------------------------------
recipe54	Cranberry Brandy Slush
5 3
ing0	inst0	2 cups cherry brandy liqueur
ing1	inst0	1 (16 ounce) can frozen orange juice concentrate
ing2	inst0	1 (16 ounce) can frozen lemonade concentrate
ing3	inst0	2 quarts cranberry juice
ing4	inst2	1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
inst0	inst1	In a plastic container, mix together cherry brandy, orange juice concentrate, lemonade concentrate, and cranberry juice.
inst1	inst2	Freeze overnight.
inst2	ROOT	To serve, scoop desired amount of frozen mixture into a glass, and fill with lemon-lime soda.
#-------------------------------
recipe55	Baked Pork Chops   Low Fat Version
12 12
ing0	inst1	6 center cut pork chops, trimmed of any visible fat
ing1	inst1	1 teaspoon garlic powder
ing2	inst1	1/2 teaspoon seasoning salt
ing3	inst2	1 egg, beaten with
ing4	inst2	1/4 cup egg substitute
ing5	inst3	1/4 cup all-purpose flour
ing6	inst3	2 cups Italian-style seasoned bread crumbs
ing7	inst4	2 tablespoons olive oil
ing8	inst5	canola cooking spray
ing9	inst9	1 (10.75 ounce) can  reduced fat condensed cream of mushroom soup
ing10	inst9	1/2 cup 1% low-fat milk
ing11	inst9	1/3 cup white wine
inst0	inst1	Preheat oven to 350 degrees F (175 degrees C).
inst1	inst3	Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
inst2	inst3	Place the beaten egg and egg substitute mixture in a small bowl.
inst3	inst5	Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
inst4	inst5	Heat the olive oil in a large skillet over medium-high heat.
inst5	inst6	Place the pork chops in the pan and coat the tops with canola cooking spray.
inst6	inst7	Fry the pork chops 5 minutes per side, or until the breading appears well browned.
inst7	inst8	Transfer the chops to a 9x13 inch baking dish, and cover with foil.
inst8	inst10	Bake in the preheated oven for 1 hour.
inst9	inst10	While baking, combine the cream of mushroom soup, milk, and white wine in a medium bowl.
inst10	inst11	After the pork chops have baked for an hour, cover them with the soup mixture.
inst11	ROOT	Replace foil, and bake for another 30 minutes.
#-------------------------------
recipe56	Escargots Vol au Vent
10 8
ing0	inst1	12 helix snails, without shells
ing1	inst2	1/2 cup butter, softened
ing2	inst2	2 cloves garlic, finely chopped
ing3	inst2	1 green onion, finely chopped
ing4	inst2	1 tablespoon finely minced fresh parsley
ing5	inst2	1 teaspoon freshly ground black pepper
ing6	inst2	1/8 teaspoon ground nutmeg
ing7	inst2	2 tablespoons dry white wine
ing8	inst4	12 puff pastry shells
ing9	inst5	12 mushroom caps
inst0	inst1	Preheat oven to 400 degrees F (200 degrees C).
inst1	inst5	Drain escargots; rinse in cold water and drain again.
inst2	inst3	In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine.
inst3	inst4	Mix thoroughly.
inst4	inst5	Place 1 teaspoon of butter mixture into each pastry shell.
inst5	inst6	Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
inst6	inst7	Arrange pastry shells on a 10x15 inch baking sheet.
inst7	ROOT	Bake in a preheated oven for 8 to 10 minutes or until golden brown.
#-------------------------------
recipe57	Bahama Mama II
4 2
ing0	inst0	1 fluid ounce dark rum
ing1	inst0	1/2 fluid ounce apricot brandy
ing2	inst0	3 1/2 fluid ounces fruit punch
ing3	inst0	1/2 fluid ounce pina colada mix
inst0	inst1	In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix.
inst1	ROOT	Stir to blend and serve over ice.
#-------------------------------
recipe58	Anzac Biscuits I
8 6
ing0	inst0	1 cup quick cooking oats
ing1	inst0	3/4 cup flaked coconut
ing2	inst0	1 cup all-purpose flour
ing3	inst2	1 teaspoon baking soda
ing4	inst0	1 cup white sugar
ing5	inst1	1/2 cup butter
ing6	inst1	1 tablespoon golden syrup
ing7	inst2	2 tablespoons boiling water
inst0	inst3	Mix oats, flour, sugar and coconut together.
inst1	inst2	In a small saucepan over low heat, melt the syrup and butter together.
inst2	inst3	Mix the soda and the boiling water and add to the melted butter and syrup.
inst3	inst4	Add butter mixture to the dry ingredients.
inst4	inst5	Drop by teaspoons on greased cookie sheets (or baking paper).
inst5	ROOT	Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
#-------------------------------
recipe59	Chocolate Covered Pretzels
3 3
ing0	inst1	2 (10 ounce) packages pretzels
ing1	inst0	1 tablespoon heavy whipping cream
ing2	inst0	2 cups semisweet chocolate chips
inst0	inst1	Melt chocolate and cream in double boiler over low heat, stirring constantly.
inst1	inst2	Dip pretzels one at a time quickly to coat while mixture is still very warm.
inst2	ROOT	Place pretzels on wax paper to set and cool.
#-------------------------------
recipe60	Cinnamon Chocolate Cake 2
19 12
ing0	inst0	2 cups all-purpose flour
ing1	inst0	2 cups sugar
ing2	inst6	1 1/2 teaspoons ground cinnamon
ing3	inst0	1/4 teaspoon salt
ing4	inst1	1 cup water
ing5	inst1	1/2 cup vegetable oil
ing6	inst1	1/2 cup butter or margarine
ing7	inst1	1/4 cup baking cocoa
ing8	inst3	2 eggs
ing9	inst3	1/2 cup buttermilk
ing10	inst3	1 teaspoon vanilla extract
ing11	inst3	1 teaspoon baking soda
ing12	inst6	1/2 cup butter or margarine
ing13	inst6	1/3 cup whipping cream
ing14	inst6	1/4 cup baking cocoa
ing15	inst0	1 1/2 teaspoons ground cinnamon
ing16	inst8	3 cups confectioners' sugar
ing17	inst8	1 teaspoon vanilla extract
ing18	inst9	1 cup finely chopped walnuts
inst0	inst2	In a mixing bowl, combine the first four ingredients.
inst1	inst2	In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat.
inst2	inst3	pour over dry ingredients; mix well.
inst3	inst4	Add eggs, buttermilk, vanilla and baking soda; mix well.
inst4	inst5	Pour into a greased and floured 15-in.
inst5	inst10	Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
inst6	inst7	Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan.
inst7	inst8	Cook and stir over medium heat until butter is melted and mixture is heated through.
inst8	inst9	Remove from the heat; beat in sugar and vanilla until smooth.
inst9	inst10	Stir in walnuts.
inst10	inst11	Carefully spread over hot cake.
inst11	ROOT	Cool completely.
#-------------------------------
recipe61	Gingery Fish Kabobs
9 8
ing0	inst0	2 cups pineapple juice
ing1	inst0	1 tablespoon cornstarch
ing2	inst1	2 tablespoons light soy sauce (50% less sodium)
ing3	inst1	1 1/2 tablespoons white vinegar
ing4	inst1	2 garlic cloves, crushed
ing5	inst1	3 tablespoons minced fresh ginger
ing6	inst4	1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
ing7	inst4	4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)
ing8	inst5	1 large red onion, cut in wedges
inst0	inst1	In a small saucepan, dissolve cornstarch in pineapple juice.
inst1	inst2	Add soy sauce, vinegar, garlic and ginger.
inst2	inst3	Simmer until slightly thickened, about 7 minutes.
inst3	inst4	Let cool.
inst4	inst5	Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
inst5	inst6	Thread fish, pineapple and onion on skewers.
inst6	inst7	Place on a hot grill (or under a broiler) until fish is done to your liking.
inst7	ROOT	Serve with rice.
#-------------------------------
recipe62	Artichoke Hummus
7 6
ing0	inst0	1 (15 ounce) can chickpeas (garbanzo beans), drained
ing1	inst0	1 clove garlic
ing2	inst0	1/2 cup drained marinated artichoke hearts
ing3	inst0	2 tablespoons lemon juice
ing4	inst0	2 tablespoons water
ing5	inst4	1 tablespoon chopped fresh parsley
ing6	inst5	Quaker Quakes Ranch or Sour Cream and Onion Flavor Rice Snacks
inst0	inst1	Combine all ingredients except parsley and Quaker Rice Snacks in work bowl of food processor.
inst1	inst2	Pulse until smooth.
inst2	inst3	Transfer to serving bowl.
inst3	inst4	Cover and refrigerate until ready to serve.
inst4	inst5	Stir in parsley.
inst5	ROOT	Dip or spread each Quakes Ranch Flavor Rice Snack with hummus.
#-------------------------------
recipe63	Gingered Mango Salsa
8 2
ing0	inst0	1 cup chopped peeled mango
ing1	inst0	1/4 cup chopped red onion
ing2	inst0	1/4 cup minced fresh cilantro
ing3	inst0	1/4 cup lime juice
ing4	inst0	2 tablespoons minced fresh mint
ing5	inst0	1 tablespoon minced fresh ginger root
ing6	inst0	1/2 teaspoon olive oil
ing7	inst0	1/4 teaspoon salt
inst0	inst1	In a bowl, combine all ingredients.
inst1	ROOT	Let stand for 30 minutes before serving.
#-------------------------------
recipe64	Baked Salmon with Herbs
10 6
ing0	inst1	2 1/2 cups soft bread crumbs
ing1	inst1	4 garlic cloves, minced
ing2	inst1	2 tablespoons grated Parmesan cheese
ing3	inst1	2 teaspoons dried parsley flakes
ing4	inst1	1 teaspoon dried thyme
ing5	inst1	1 teaspoon dried rosemary, crushed
ing6	inst1	1/2 teaspoon salt
ing7	inst1	1/4 teaspoon pepper
ing8	inst2	2 tablespoons butter, melted
ing9	inst3	1 (3 pound) salmon fillet
inst0	inst1	Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray.
inst1	inst2	In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper.
inst2	inst4	Add butter; toss to coat evenly.
inst3	inst4	Place salmon on prepared pan.
inst4	inst5	Spray with nonstick cooking spray and pat with bread crumb mixture.
inst5	ROOT	Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
#-------------------------------
recipe65	Gerrys Chicken Enchiladas
13 20
ing0	inst0	4 boneless, skinless chicken breast halves
ing1	inst3	1 tablespoon vegetable oil
ing2	inst4	1 onion, chopped
ing3	inst5	1 (10 ounce) can diced tomatoes with green chile peppers
ing4	inst5	1 (14.5 ounce) can stewed tomatoes
ing5	inst5	12 small chile peppers, diced  (optional)
ing6	inst5	1 (10.75 ounce) can condensed cream of chicken soup
ing7	inst5	1 (14.5 ounce) can chicken broth
ing8	inst11	1 bunch green onions, chopped
ing9	inst13	1/2 pint heavy cream
ing10	inst14	6 (6 inch) corn tortillas
ing11	inst16	3 cups shredded Cheddar cheese
ing12	inst17	1 (10 ounce) can enchilada sauce
inst0	inst1	Cut chicken breasts into 1 inch strips.
inst1	inst4	Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
inst2	inst3	Preheat oven to 350 degrees F (175 degrees C).
inst3	inst4	Heat oil in a large skillet over medium heat.
inst4	inst5	Saute chicken and onions until chicken is evenly brown.
inst5	inst6	Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth.
inst6	inst7	Bring mixture to a boil.
inst7	inst8	Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
inst8	inst9	Remove chicken from skillet, and shred when cool enough to handle.
inst9	inst10	Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups.
inst10	inst11	In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture).
inst11	inst12	Mix together with half the chopped green onions.
inst12	inst15	Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
inst13	inst14	In a second skillet, heat cream over low heat, being careful not to boil.
inst14	inst15	Dip tortillas in the warm cream to soften and coat.
inst15	inst16	Spoon about 1/3 cup chicken mixture onto each tortilla.
inst16	inst17	Top chicken mixture with half the shredded cheese, and roll up tortillas.
inst17	inst18	Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce.
inst18	inst19	Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese.
inst19	ROOT	Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
#-------------------------------
recipe66	Bacon Wrapped Hamburgers
11 7
ing0	inst1	1/2 cup shredded Cheddar cheese
ing1	inst1	1 tablespoon grated Parmesan cheese
ing2	inst1	1 small onion, chopped
ing3	inst1	1 egg
ing4	inst1	1 tablespoon ketchup
ing5	inst1	1 tablespoon Worcestershire sauce
ing6	inst1	1/2 teaspoon salt
ing7	inst1	1/8 teaspoon pepper
ing8	inst2	1 pound ground beef
ing9	inst3	6 slices bacon
ing10	inst6	6 hamburger buns, split
inst0	inst1	Preheat a grill for high heat.
inst1	inst2	In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper.
inst2	inst3	Crumble in the ground beef, and mix together by hand.
inst3	inst4	Form into 6 patties, and wrap a slice of bacon around each one.
inst4	inst5	Secure bacon with toothpicks.
inst5	inst6	Place patties on the grill, and cook for 5 minutes per side, or until well done.
inst6	ROOT	Remove toothpicks before serving on hamburger buns.
#-------------------------------
recipe67	A 1 Chicken Soup
10 9
ing0	inst0	2 tablespoons vegetable oil
ing1	inst0	2 skinless chicken leg quarters
ing2	inst1	1/2 cup chopped onion
ing3	inst2	2 quarts water
ing4	inst2	3 cubes  chicken bouillon, crumbled
ing5	inst4	1 stalk celery, chopped
ing6	inst4	3 carrots, chopped
ing7	inst4	1 clove roasted garlic, minced
ing8	inst4	salt and pepper to taste
ing9	inst7	1 (12 ounce) package thin egg noodles
inst0	inst1	In a large pot over medium heat, cook chicken pieces in oil until browned on both sides.
inst1	inst2	Stir in onion and cook 2 minutes more.
inst2	inst3	Pour in water and chicken bouillon and bring to a boil.
inst3	inst4	Reduce heat and simmer 45 minutes.
inst4	inst5	Stir in celery, carrots, garlic, salt and pepper.
inst5	inst6	Simmer until carrots are just tender.
inst6	inst7	Remove chicken pieces and pull the meat from the bone.
inst7	inst8	Stir the noodles into the pot and cook until tender, 10 minutes.
inst8	ROOT	Return chicken meat to pot just before serving.
#-------------------------------
recipe68	German Sweet Chocolate Pie
6 9
ing0	inst0	1 (4 ounce) bar German sweet chocolate, chopped
ing1	inst2	1/3 cup milk
ing2	inst2	4 ounces cream cheese, softened
ing3	inst2	2 tablespoons white sugar
ing4	inst4	1 (12 ounce) container frozen whipped topping, thawed
ing5	inst5	1 (9 inch) prepared graham cracker crust
inst0	inst2	Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
inst1	inst2	1/3 cup milk
inst2	inst3	Beat in cream cheese, sugar, and remaining milk with wire whisk until blended.
inst3	inst4	Refrigerate 10 minutes.
inst4	inst5	Gently fold in 3 1/2 cups of the whipped topping until no streaks remain.
inst5	inst6	Spoon into crust.
inst6	inst7	Freeze pie 4 hours.
inst7	inst8	Before cutting pie, let stand at room temperature 15 minutes.
inst8	ROOT	Serve with remaining whipped topping.
#-------------------------------
recipe69	Buffalo Chicken Wings I
6 7
ing0	inst0	24 chicken wings
ing1	inst0	2 quarts vegetable oil for deep frying
ing2	inst2	4 tablespoons butter
ing3	inst2	1 tablespoon distilled white vinegar
ing4	inst2	5 tablespoons hot pepper sauce
ing5	inst3	salt and pepper to taste
inst0	inst1	In a large skillet or deep fryer, deep fry chicken wings in oil until done, about 10 minutes.
inst1	inst4	Remove chicken and oil from skillet/fryer, drain oil and reserve chicken.
inst2	inst3	Melt butter/margarine in skillet, then add vinegar and hot sauce.
inst3	inst4	Season with salt and pepper to taste.
inst4	inst5	Add cooked chicken to sauce and stir over low heat to coat.
inst5	inst6	The longer the wings simmer in the sauce, the hotter they will be.
inst6	ROOT	Serve warm.
#-------------------------------
recipe70	Corned Beef Hash
4 3
ing0	inst0	6 large potatoes, peeled and diced
ing1	inst0	1 (12 ounce) can corned beef, cut into chunks
ing2	inst0	1 medium onion, chopped
ing3	inst0	1 cup beef broth
inst0	inst1	In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth.
inst1	inst2	Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone.
inst2	ROOT	Mix well, and serve.
#-------------------------------
recipe71	Bs Cordon Bleu Bundles
6 9
ing0	inst0	2 teaspoons olive oil
ing1	inst1	4 boneless, skinless chicken breast halves
ing2	inst3	1 (10 ounce) can refrigerated large crescent roll dough
ing3	inst4	8 ounces Brie cheese
ing4	inst4	1 bunch fresh spinach, rinsed and stems removed
ing5	inst4	4 (1/2 ounce) slices prosciutto
inst0	inst1	Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray.
inst1	inst5	Saute chicken breasts until no longer pink, and juices run clear; set aside.
inst2	inst3	Preheat oven to 375  degrees F (190 degrees C.)
inst3	inst4	Unroll 4 large crescent rolls.
inst4	inst5	Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto.
inst5	inst6	Place chicken breast in the center of dough.
inst6	inst7	Wrap and tuck dough around chicken until completely enclosed.
inst7	inst8	Place seam side down on baking sheet.
inst8	ROOT	Bake in preheated oven for 10 to 15 minutes, or until golden brown.
#-------------------------------
recipe72	Coconut Ambrosia Salad
7 3
ing0	inst0	1 (11 ounce) can mandarin oranges, drained
ing1	inst0	1 (8 ounce) can crushed pineapple, drained
ing2	inst0	3 1/2 cups frozen whipped topping, thawed
ing3	inst0	2 cups shredded coconut
ing4	inst0	2 cups miniature marshmallows
ing5	inst0	1/2 cup milk
ing6	inst2	1 cup maraschino cherries
inst0	inst1	In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
inst1	inst2	Mix together well and chill 1 hour before serving.
inst2	ROOT	Garnish with cherries.
#-------------------------------
recipe73	Aunt Mamies
7 18
ing0	inst0	1 (8 ounce) package cream cheese, softened
ing1	inst0	1/2 cup butter, softened
ing2	inst1	2 cups all-purpose flour
ing3	inst3	1 cup white sugar
ing4	inst3	1/3 cup milk
ing5	inst4	1/2 pound ground walnuts
ing6	inst13	1/3 cup confectioners' sugar for decoration
inst0	inst1	Beat together cream cheese and margarine until well blended.
inst1	inst2	Add flour, mixing well.
inst2	inst6	Shape into a ball, cover and chill for 2 hours.
inst3	inst4	In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved.
inst4	inst5	Add the ground nuts.
inst5	inst8	Remove from heat and let cool until mixture is of spreading consistency.
inst6	inst7	Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches.
inst7	inst8	Cut in half lengthwise.
inst8	inst9	Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
inst9	inst10	Cut each roll in half.
inst10	inst11	Place seam side down on ungreased cookie sheets (two on a baking sheet).
inst11	inst12	Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
inst12	inst13	Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done.
inst13	inst14	Remove from sheet and sprinkle with confectioners' sugar.
inst14	inst15	Cool on racks.
inst15	inst16	Cut cookies all the way through.
inst16	inst17	Refrigerate or freeze.
inst17	ROOT	Resprinkle with confectioners' sugar before serving.
#-------------------------------
recipe74	Fried Chicken Tenders
13 7
ing0	inst0	1 cup all-purpose flour
ing1	inst1	2 cups Italian-style seasoned bread crumbs
ing2	inst1	1/2 teaspoon ground black pepper
ing3	inst1	1/2 teaspoon cayenne pepper
ing4	inst2	2 eggs, beaten
ing5	inst2	2 tablespoons water
ing6	inst3	24 chicken tenderloins
ing7	inst4	2 quarts oil for frying
ing8	inst6	1 cup mayonnaise
ing9	inst6	3 tablespoons prepared horseradish
ing10	inst6	1/2 cup sour cream
ing11	inst6	1 dash Worcestershire sauce
ing12	inst6	3 tablespoons prepared mustard
inst0	inst1	Place flour in a shallow bowl.
inst1	inst2	Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper.
inst2	inst3	Place eggs and water in a small bowl.
inst3	inst5	One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
inst4	inst5	Heat oil in a deep fryer to 375 degrees F (190 degrees C).
inst5	inst6	In small batches, fry chicken 6 to 8 minutes, or until golden brown.
inst6	ROOT	In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard.
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recipe75	Broiled Egg Salad Sandwiches
10 5
ing0	inst0	3 hard-cooked eggs, chopped
ing1	inst0	1/4 cup crushed saltine crackers
ing2	inst0	1/4 cup chopped celery
ing3	inst0	1 tablespoon diced pimientos
ing4	inst1	1/2 cup mayonnaise
ing5	inst1	2 tablespoons milk
ing6	inst1	1/8 teaspoon salt
ing7	inst1	1/8 teaspoon garlic salt
ing8	inst1	1/8 teaspoon pepper
ing9	inst3	2 English muffins, split and toasted
inst0	inst2	In a bowl, combine the eggs, crackers, celery and pimientos.
inst1	inst2	In another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well.
inst2	inst3	Stir into the egg mixture.
inst3	inst4	Spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet.
inst4	ROOT	Broil 4 in. from the heat for 3-4 minutes or until lightly browned.
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recipe76	Banana Bran Muffins
12 9
ing0	inst2	1/2 cup butter, softened
ing1	inst2	1/2 cup brown sugar
ing2	inst3	3 bananas, mashed
ing3	inst3	1/4 cup milk
ing4	inst3	1 teaspoon vanilla extract
ing5	inst3	2 eggs
ing6	inst4	1 1/2 cups all-purpose flour
ing7	inst4	1/2 cup wheat bran
ing8	inst4	1 teaspoon baking powder
ing9	inst4	1 teaspoon baking soda
ing10	inst4	1/4 teaspoon salt
ing11	inst5	1/2 cup chopped walnuts
inst0	inst1	Preheat oven to 375 degrees F (190 degrees C).
inst1	inst2	Grease a muffin pan or line with paper muffin liners.
inst2	inst3	In a large mixing bowl, cream butter and brown sugar together until fluffy.
inst3	inst4	Add bananas, milk, vanilla and eggs; mix well.
inst4	inst5	Stir in flour, bran, baking powder, soda and salt; blend just until moistened.
inst5	inst6	Stir in walnuts.
inst6	inst7	Pour batter into prepared muffin cups.
inst7	inst8	Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
inst8	ROOT	Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
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recipe77	Chicken and Black Bean Chili
18 10
ing0	inst0	2 tablespoons cooking oil
ing1	inst1	3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
ing2	inst2	sea salt to taste
ing3	inst2	1 tablespoon chili powder, or to taste
ing4	inst2	1/2 tablespoon ground cumin, or to taste
ing5	inst2	1 dried chipotle chili pepper, ground into powder
ing6	inst2	ground black pepper to taste
ing7	inst2	1/2 teaspoon ground cayenne pepper
ing8	inst3	1 small yellow onion, diced
ing9	inst3	1 medium green bell pepper, diced
ing10	inst3	1 medium yellow bell pepper, diced
ing11	inst4	5 cups water
ing12	inst5	1 (15 ounce) can kidney beans, undrained
ing13	inst5	1 (15 ounce) can black beans, undrained
ing14	inst5	1 (11 ounce) can whole kernel corn, drained
ing15	inst6	1 teaspoon green pepper sauce (e.g., Tabasco)
ing16	inst7	1 (6 ounce) can roasted garlic tomato paste
ing17	inst9	1 bunch fresh cilantro, chopped
inst0	inst1	Heat the oil in a large pot over medium heat.
inst1	inst2	Place chicken in the pot; brown on all sides.
inst2	inst3	Season with sea salt, chili powder, cumin, ground chipotle, black pepper,  and cayenne pepper.
inst3	inst4	Mix in onion, green bell pepper, and yellow bell pepper.
inst4	inst5	Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
inst5	inst6	Mix the kidney beans, black beans, and corn into the pot.
inst6	inst7	Season with green pepper sauce.
inst7	inst8	Reduce heat to low, and mix in remaining 2 cups water and tomato paste.
inst8	inst9	Simmer, stirring occasionally 30 minutes, or until thickened.
inst9	ROOT	Top with cilantro to serve.